UNIVERSITY  FARM 


LIBRARY 

UNIVERSITY  OF  CALIFORNIA 
DAVIS 


U.   S.     PATENTS 


MILK  AND  HANDLING  OF  MILK 


LIBRARY 

UNIVERSITY  OF  CALIFORNIA 
DAVIS 


MISCELLANEOUS 


Patent 


Subject 


Author 


Date 


1,214,168     Edible  container 

1,407,400  Preservative  waterproof  and 

moldproof  compound  for 
wrapped  food  products  and 
method  of  producing  the 

same. 


Johnson 
Ferrari 


Jan.  30,  191' 
Feb.  21,  192 


ba 


L.  V,  JOHNSON  A  0   H.  BENSON. 

EDIBLE  CONTAINER. 
APPLICATION   FILED  OCT.  14.  1916. 


1,214,168. 


Patented  Jan.  30, 1917. 


UNITED  STATES  PATENT  OFFICE. 


LEONARD  VERNON  JOHNSON  AND  OTIS  HARPER  BENSON,  OF  ST.  MICHAELS,  MARYLAND. 

EDIBLE  CONTAINER. 


1,314,168. 


Specification  of  Letters  Patent.         Patented  Jan.  30,  191 7. 

Application  filed  October  14, 1916.     Serial  No.  125,530. 


To  nil  whom  it  may  concern  : 

Be  it  known  that  we.  LEONARD  VERNON 
JOHNSON  and  OTIS  HAKPER  BENSON,  citi- 
zens of  the  United  States  of  America,  and 
6  residents  of  St.  Michaels,  Talbot  county. 
State  of  Maryland,  have  invented  certain 
new  and  useful  Improvements  in  Edible 
Containers,  of  which  the  following  is  a 
specification. 

.JO  The  use  of  an  edible  cone  as  a  receptacle 
for  nn  order  of  ice  cream  is  well  known. 
Such  cones  are  used  by  practically  all  small 
dealers  who  sell  cheap  ice  cream  which  is 
handled  in  bulk  as  distinguished  from  that 
15  which  comes  in  small  hard  pressed  rectangu- 
lar blocks  which  are  usually  separately 
wrapped,  and  each  of  which  contains  one 
order  of  ice  cream.  These  blocks  are  some- 
times of  a  single  flavoring;  more  often, they 
20  are  made  up  of  a  mixture  of  several  differ- 
ent flavors  and  colors  and  are  known  as 
"harlequin"  blocks. 

While  the  cones  adapted  to  be  filled  each 
with,  a  measure  of  soft  ice  cream  sold  in 
25  bulk  are  popular  with  the  trade  which  pat- 
ronizes the  small  confectionery  stores  and 
country  groceries,  they  are  not  acceptable 
for  use  at  private  entertainments  where  va- 
rious people  not  experienced  in  such  mat- 
30  ters  fill  the  cones,  nor  do  they  meet  the  re- 
quirements of  the  large  soda  fountains  and 
other  distributers  whose  customers  require 
a  higher  grade  of  commodity  more  tempt- 
ingly served.    Under  such  circumstances,  the 
35  block  ice  cream  is  much  more  easily  sold 
and  in  all  instances  it  is  more  easily  handled 
as  it  comes  all  wrapped  and  measured.    The 
objection  to  it  is  on  the  ground  that  hither- 
tofore  it  was  necessary  to  serve  the  block 
40  ice  cream  with  dish  and  spoon  which  must 
be  washed  and  dried  fast  enough  to  meet  the 
demands  of  the  customers. k  This  circum- 
stance not  only  puts  a  limit  on  the  speed 
with  which  service  may  be  accomplished  but 
45  raises  a  question  of  sanitation  as  it  is  dif- 
ficult to  sterilize  the  ware  with  sufficient 
rapidity  to  meet  the  demands  of  rush  hours 
at  a  popular  soda  fountain,  or  the  crowd 
that  must  be  served  at  various  entertain- 
50  ments. 

With  these  facts  in  view,  the  applicants 
have  devised  an  edible  container  for  block 
ice  cream  which  eliminates  the  necessity  for 
washing  both  dishes  and  spoons.  The 
55  wrapped  blocks  sold  by  most  dealers  are  of 
uniform  she  or  may  easily  be  so  made  and 


obtained.    For  convenience  in  handling  the 
blocks,  which  are  always  rectangular,  the 
applicants  have   devised   a   cake   container  ' 
which  is  also  rectangular   and   preferably  6o 
slightly  tapered  so  as  to  give  it  some  draft, 
and  of  dimension  such  that  it  fits  snugly 
over  the  ice  cream  blocks  with  only  a  slight 
clearance  and  makes  it  possible  to  handle 
the  blocks  with   convenience  and  comfort  gg 
and  with  no  considerable  chance  of  spilling 
any  of  the  contents  of  the  container. 

To  give  the  heat  applied  in  qooking  easy 
access  to  the  dough  and  to  give  the  cake  a 
pleasing  appearance,  various  raised  patterns  70 
may  be  introduced  and  the  container  may  be 
made  of  any  preferred  (Sake,  as  nabisco  and 
the  like. 

In  the  accompanying  drawing,  we  have 
shown  an  edible  ice  cream  block  container  75 
constructed  in  accordance  with  my  inven- 
tion. 

Figure  1  is  a  perspective  view  of  the  con- 
tainer with  a  block  of  ice  cream;  and  Fig. 
2  is  a  horizontal  section.  go 

The  drawing  shows  a  container  1  of  ap- 
proximately a  rectangular  form,  preferably 
being  slightly  tapered  from  the  bottom  2 
to  the  top  3,  the  top  dimensions  being  larger 
than  the  corresponding  bottom  dimensions  86 
so  as  to  give  the  container  draft  and  make 
it  easy  to  remove  from  the  mold. 

As  has  been  already  pointed  put,  the  con- 
tainer is  of  dimensions  to  receive  the  arti- 
cle known  in  the  trade  as  a  harlequin  block,  90 
of  course  including  blocks  of  single  flavor, 
of  the  size  in  which  they  come  wrapped 
ready  for  serving.  The  ice  cream  block  in 
the  present  instance  is  indicated  by  refer- 
ence character  4.  As  shown,  in  the  pre-  95 
f erred  form  of  the  invention,  the  block  has 
about  a  quarter  of  an  inch  clearance  all 
around. 

The  cake  may  be  made  corrugated  or 
given  any  pleasing  design,  as  shown.  100 

For  convenience  jn  removing  the  cake 
from  the  mold,  preferably  the  two  opposite 
surfaces  5  and  6  only  are  made  corrugated, 
the  other  two  sides  7  and  8  being  plain. 

The  cake  may  be  of  any  constituency.    It  105 
is  referred  to  in  the  claims  as  baked  and 
pressed  or  molded  and  pressed,  this  meaning 
that  the  baking  process  is  practically  com- 
pleted within  the  mold  and  that  the  cake 
rises  or  swells  to  fit  the  mold  producing  a  110 
product   wliicr    ;s  not  dense  or  solid  but 
porus  and  at  tLa  same  time  may  be  referred 


1,214,168 


to  as  pressed  in  that  the  surfaces  conform 
to  th«  surfaces  of  the  mold  and  are  ordi- 
narily slightly  confined  by  the  mold  in  bak- 
ing. 

5  The  terms  molded  and  baked  or  pressed 
and  baked  serve  to  distinguish  from  the 
doughnut-like  cakes  formed  by  dipping  an 
internal  mold  or  former  in  dough  and  then 
dipping  it  in  hot  fat  until  the  dough  adher- 

10  ing  to  the  mold  becomes  partly  baked  and  is 
disengaged  from  the  mold  and  the  cooking 
completed  by  boiling  or  frying  in  the  fat. 

This  cake  is  not  pastry  in  the  ordinary 
sense  of  the  term  which  means  pie-crusts 

15  and  the  like  consisting  principally  of  grease 
and  flour,  but  a  dry  cake. 

The  manner  of  serving  has  already  been 
fully  dismissed. 
We  have   thus  described   our   invention 

20  specifically  and  in  detail  in  order  that  its 
nature  and  operation  may  be  fully  under- 
stood; however,  the  specific  terms  herein 
are  used  descriptively  rather  than  in  their 


limiting  sense  and  the  scope  of  the  invention 
is  defined  in  the  claims.  25 

We  claim : 

1.  An  edible  container  for  ice  cream  of 
pressed  cake  and  of  rectangular  form  to  re- 
ceive and   fit  the  commercial   single  order 
rectangular  ice  cream  block.  SO 

2.  In  combination,   a   commercial   single 
order  rectangular  ice  cream  block  and  an 
edible  container  for  the  same  of  molded  and 
baked  cake,  the  container  being  of  substan- 
tially  rectangular  cross  section   to   fit  the  35 
block  and  slightly  tapered  as  to  its  verti- 
cal section. 

Signed  by  us  at  St.  Michaels,  Talbot 
county,  Maryland,  this  llth  day  of  October, 
1916. 

LEONARD  VERNON  JOHNSON. 
..OTIS  HARPER  BENSON. 

Witnesses : 

CURTIS  B.  SEWBLL, 
E.  K.  SMITH. 


". 


UNITED    STATES   PATENT    OFFICE. 


CHARLES  CK   FERRARI.   OF  PHILADELPHIA,  PENNSYLVANIA. 

PRESERVATIVE  WATERPROOF  AND  MOLDPROOF  COMPOUND  FOB  WRAPPED  FOOD 
PRODUCTS  AND  METHOD  OF  PRODUCING  THE  SAME. 


1,407,400. 

V*  Drawinp. 


Specification  of  Letters  Patent.        Patented  Feb.  21,   1922. 

Application  filed  April  13,  1921.     Serial  No.  461,046. 


To  all  whom  it  may  concern  : 

Be  it  known  that  T.  CHARLES  G.  FERRARI, 
a  citizten  of  the  United  States,  residing  at 
the  city  of  Philadelphia,  in  the  county  of 
5  Philadelphia  and  State  of  Pennsylvania, 
hare  invented  certain  new  and  useful  Im- 
provements in  Preservative  Waterproof  and 
Moldproof  Compounds  for  Wrapped  Food 
Products  and  Methods  of  Producing  the 

10  Same,  of  which  the  following  is  a  specifi- 
cation. 

_  My  invention  has  for  its  object  thr  provi- 
sion as  an  article  of  manufacture,  of  elastic 
or  yielding  preservative  mixtures  so  com- 

15  pounded  as  to  become  homogeneous  and  for 
applying  to  foil  wrapped  food  products,  as 
cheeses,  as  well  as  yeast  and  other  similar 
products,  to  prevent  growth  of  aerobic 
molds,  the  absorption  by  the  wrapped  prod- 

20  ucts  of  undesirable  odors,  as  well  as  for 
rendering  proof  of  such  food  packages 
against  moisture  or  arr. 

Hitherto   it   was  the   general   custom   to 
put  up   cheese,  such   as  the  cream,  ancre, 

26"  Neufchatel,  as  well  as  other  brands  or  types, 
in  a  foil  wrapper,  but  by  sudden  changes  of 
temperature  or  climatic  conditions  the  aero- 
bic molds  formed  quickly  and  not  only  de- 
teriorated the  products,  but  transformed 

30  them  into  a  condition  rendering  such  un- 
safe for  use.  This  has  particularly  hap- 
pened in  summer  weather.  Tn  the  past  in 
some  cases  paraffin- wax  was  employed 
around  the  wrapped  products,  but  this  has 

36  not  been  an  assured  success,  because  not  pli- 
aWe  or  elastic  in  application,  for  it  is  found 
when  becoming  hard  the  wrapped  products 
cracked  so  that  there  was  created  rapid  de- 
terioration as  well  as  undesirable  odors  and 

<6  growth  of  aerobic  molds  rendering  su<-h 
products  highly  unsafe  for  use.  Such  prod- 
ucts so  wrapped  and  treated  it  was  found 
keep  but  a  short  time  and  hence  heavy  losses 
in  trie  past  have  been  sustained. 

To  overcome  the  foregoing  objectionable. 
as  ^ell  as  serious  features,  and  to  preserve 
food  products  of  a  character,  readily  spoil- 
ing by  exposure,  thus  rendering  unfit  for 
use,  is  the  purpose  of  my  present  invention. 
My  invention   will  be  better  understood 
as  to  the  character  thereof  from  the  follow- 
ingdescription  of  the  sam& 
The  compounding  of  the  mixture  hi  one 


45 


50 


form  which  has  been  found  for  some  time 
past  highly  efficient,  is  as  follows: —  55 

Mineral  oil 3.5% 

Paraffin-wax 87.5% 

Beeswax 5.0% 

Paracoumarone  resin 4.0% 


60 


100% 


80 


The  mineral  oil  is  technically  liquid  pet- 
rulahun  and  is  known  under  the  appella- 
tion of  petrolatum  liquidum,  liquid  paraffin  65 
and  mineral  oil.  Tt  is  a  mixture  of  liquid 
hydrocarbons  obtained  chiefly  from  petro- 
leum, a  colorless,  transparent,  oily  liquid 
free  or  nearly  so  from  fluorescence,  odorless, 
as  well  as  tasteless  when  colcl.  Its  specific  70 
gravity  varies  between  0.828-0.905  at  25° 
centigrade.  The  preferred  oil  to  be  used 
has  a  specific  gravity  of  approximately  0.86. 

The  paraffin-wax  used  is  a  purified  mix- 
ture of  solid  hydrocarbons  usually  obtained  75 
from  petroleum,  is  colorless,  and  is  more  or 
less  translucent  and  odorless,  as  well  as  taste- 
less. Tt  is  slightly  greasy  to  the  touch.  The 
paraffin  preparation  has  a  melting  point  at 
about  52°  centigrade. 

The  beeswax  is  the  pure  yellow  beeswax 
containing  no  impurities,  such  as  added  par- 
affin-wax. 

The  paracoumarone  resin  used  is  a  syn- 
thetic compound  having  an  approximate  85 
melting  point  of  90°  to  100°  centigrade. 
Physically  it  is  brittle,  amorphous,  resem- 
bles rosin  somewhat  and  is  a  dark  reddish 
brown.  The  source  is  from  the  polymeriza- 
tion of  aromatic  naphthas  and  technically  it  90 
consists  essentially  of  a  mixture  of  polymer- 
ization products  of  coumarone,  indene  and 
their  homologs.  Practice  has  demonstrated 
that  its  use  is  preferable  to  ordinary  rosin 
or  colophony,  because  it  contains  essentially  95 
no  material  which  is  volatilized  during  the 
beating  of  the  wax  mixture  and  also  because 
of  its  remarkable  chemical  inertness.  Ordi- 
nary rosin  partly  decomposes,  yielding  vola- 
tile products  and  leaving  a  gummy  resinous  100 
residue  in  the  bottom  of  the  mixture  which 
is  annoying  because  of  its  adherence  to  the 
sides  and  bottom  of  the  container  and  be- 
cause the  initial  properties  of  the  mixture 
are  thus  disturbed. 

The  employment  in  tlto  preservative  com- 


1,407,400 


pounded  mixture  of  the  mineral  oil  is  to 
give  a  soft  coat-like  mixture  and  one  highly 
pliable.  The  beeswax  aids  in  a  similar  man- 
ner and  in  addition  imparts  to  the  com- 

6  pounded  mixture  a  certain  toughness  which 
is  decidedly  advantageous  to  the  same.  The 
resin  serves  to  make  the  wax-like  mixture 
adhere  firmly  to  the  wrapped  cheese,  food, 
yeast  or  other  similar  products,  and  like- 

10  wise  to  strengthen  the  same  so  contained 
for  preservation,  shipment  or  handling  in 
a  sanitary  or  hygienic  manner. 

The  foregoing  described  ingredients  en- 
tering into  the  composition  of  the  compound- 

15  ed  mixture  of  my  said  invention  itTias  been 
found  by  extended  practice  to  give  most  de- 
sirable results  by  mixing  in  any  well  known 
type  of  steam  jacketed  kettle  in  which  they 
respectively,  melt  and  form  a  homogeneous 

20  mixture  at  about  100°  centigrade.  The  ex- 
treme temperature  for  coating  the  foil 
wrapped  product,  such  as  cheese  or  yeast,  is 
between  110°  and  120°  centigrade.  Within 
range  of  the  recited  temperatures  the 

25  wrapped  products  will  have  a  thin  coating 
provided  them,  in  a  very  pliable  condition. 
Physically  when  cold  or  more  or  less  set, 
it  is  of  a  light  amber  color  and  has  a  melt- 
ing point  at  about  52.5°  centigrade.  The 

30  mixture  in  its  liquefied  condition  is  of  a 
dark  brown  color. 

It  has  been  found  that  the  hereinbefore 
described  compounded  preservative  mixture 
for  the  purposes  defined  possesses  the  f ollow- 

35  ing  decidedly  advantageous  features. 

First.  It  is  very  pliable  in  application 
to  packaged  food  products,  permitting  of 
very  considerable  bending;,  without  crack- 
ing, as  well  as  clinging  or  adhering  to  the 

40  foil  or  other  type  wrapper  to  which  applied. 
Moreover,  it  enters  the  pores  of  the  wrapper, 
thus  sealing  the  product  completely,  as  prac- 
tice has  demonstrated,  to  the  surrounding  air. 
By  the  exclusion  of  the  air  is  absolutely 

45  prevented  growth  of  aerobic  molds,  particu- 
larly on  soft  cheese,  cream  cheese,  Neuf- 
chfitel  cheese  and  ancre  cheese,  thus  making 
it  possible  to  keep  the  same  from  molding 
for  periods  of  months,  maintained  at  or- 

50  dinary  temperatures  or  under  refrigerating 
conditions.  The  use  of  the  compound  does 
not  so  completely  close  the  package  as  to 
make  tearing  of  the  foil  difficult  to  open  the 
package  at  the  seams. 

55  Second.  This  compounded  preparation  is 
transparent,  thus  allowing  the  label  to  be 
clearly  observed.  The  coating  is  also  water- 
proof. 

Third.  If  stored  in  a  damp  place,  it  is 

60  equally  efficient  in  preventing  encroachment 
of  molds  to  the  cheese  from  outside  sources, 
as  well  as  preventing  absorption  of  unde- 
sirable odors. 

Fourth.     K  is  found  it  will  prevent  the 


r\         £* 

growth  of  aerobic  molds  on  any  food  prod-  65 
ucts  in  wrapped  form.     Moreover,  if  acci- 
dentally   ingested,    it    does    not    harm    the 
human  system.     It  dries  with  greater  eager- 
ness than  ordinary  waxes;  particularly  in  a 
current    of   air.     Again    it    does    not    stick  70 
tenaciously  to  other  objects,  when  partially 
cool,  if  placed  against  them. 

Fifth.  It  will  not  prevent  changes  in  any 
food  product  due  to  the  bacterial  activity 
of  facultative  aerobes  or  anaerobes.  75 

From  the  foregoing  it  will  be  understood 
that  the  hereinbefore  recited  exact  per- 
centages of  ingredients  employed  in  the  com- 
pounding of  the  said  preservative  mixture 
may  be  subject  to  variations  from  those  given  80 
and  still  be  effective  for  required  results. 
Also,'  if  one  or  more  of  the  ingredients  is 
or  are  used  with  properties  different  from 
those  described  by  the  foregoing  formula, 
the  proportions  may  be  varied.  In  a  similar  85 
manner  the  ingredients  are  capable  of  sub- 
stitution by  other  similar  elements,  as  a  dif- 
ferent resin  or  wax,  and  a  preservative  mix- 
ture similar  in  physical  properties  to  the 
original  formula  as  hereinabove  given  and  90 
equally  efficient  results  be  obtained. 

Having  thus  described  the  nature  and  ob- 
jects of  my  invention,  what  I  claim  as  new 
and  desire  to  secure  by  Letters  Patent  is : — 

1.  As  an  article  of  manufacture,  a  pre-  96 
servative  waterproof  and  mold  proof  com- 
pounded mixture  composed  of  mineral  oil, 
paraffin-wax,  beeswax  and  resin  in  propor- 
tions substantially  as  described  and  for  the 
purposes  set  forth.  100 

2.  As  an  article  of  manufacture,  a  pre- 
servative waterproof  and  moldproof  com- 
pounded mixture,  composed  of  mineral  oil, 
paraffin-wax,  beeswax   and   paracoumarone 
resin  compounded  under  heat  in  proportions  105 
substantially  as  hereinbefore  described  and 
for  the  purposes  set  forth. 

3.  As  an  article  of  manufacture,  a  pre- 
servative waterproof   and  moldproof  com- 
pounded mixture,  composed  of  mineral  oil,  100 
paraffin- wax,  beeswax   and   paracoumarone 
resin  compounded  and  combined  under  steam 
heat  in  proportions  substantially  as  herein- 
before described  to  provide  a  homogeneous 
waterproof  and  moldproof  mixture,  as  and  115 
for  the  purposes  set  forth. 

4.  The  method  of  producing  a  preservative 
waterproof  and  moldproof  compounded  mix- 
ture which  consists  in  treating  under  heat 
mineral  oil,  paraffin  wax,  beeswax  and  resin  120 
in  respective  proportions  substantially  as  set 
forth  to  thereby  transform   into   a  homo- 
geneous waterproof  and  moldproof  mixture 
and  then  applying  at  a  temperature  above 
that  at  which  compounding  of  the  mixture  125 
was  effected,  substantially  as  and  for  the 
purposes  set  forth. 

,5.  The  method  of  producing  a  preservative 


1,407,400 


waterproof  and  moldproof  compounded  mix- 
ture which  consists  of  treating  mineral  oil, 
paraffin  wax,  beeswax  and  paracoumarone 
resin  in  respective  proportions  substantially 
5  as  set  forth  and  under  steam  heat  at  about 
100°  centigrade  to  thereby  transform  into  a 
substantially  homogeneous  mixture  and  then 
applying  at  a  temperature  ranging  between 
110°  and  120°  centigrade  in  the  coating  of 
10  a  wrapped  food  article  to  be  sealed  to  air  as 


well  as  the  growth  of  aerobic  molds,  substan- 
tially as  set  forth. 

In  witness  whereof,  I  have  hereunto  set 
my  signature  in  the  presence  of  two  subscrib- 
ing witnesses. 

CHARLES  G.  FERRARI. 

Witnesses : 

J.  WALTER  DOUGLASS, 
ROSE  E.  MCCARTHY. 


BUTTS H 


Patent 

25,672 

171,532 

226,457 

232,051 

240,126 

559,634 

624,891 

689,292 


Subject 


Mode  of  restoring  rancid 

butter. 
Improvement   in  processes  of 

preserving  butter. 
Preservation  of  butter. 

Method  of  pruifying  rancid 

butter. 
Preserving  batter. 

Compound  for  purifying  butter 

Compound  for  removing  taint  of 

onions  or  weeds  from  butter. 

Process  for  preserving  butter. 


Author 

Prentiss 

Sacc 

Wilkins 

Morris 

Harger 

Terman 

Bately 

Meulemeester 


Date 

Oct.  4,  1859. 
Dec.  28,1875. 
Apr.   13,  1880, 
Sept.   7,1880. 
Apr.  12,   1881, 
May  5,   1896. 
May  9,  1899. 
Dec.  17,  1901, 


. 
. 


7 


wer. 


UNITED  STATES  PATENT  OFFICE. 


JOSIAH   W.   PEENTISS,   OF   PULTNEY,    NEW   TOHK. 
MODE   OF   RESTORING   RANCID   BUTTER. 


Specification  of  Letters  Patent  No.  25,672,  dated  October  4,  1859. 


To  all  whom  it  may  concern: 

Be  it  known  that  I.  JOSIAH  W.  PRENTISS, 
of  Pultney,  in  the  county  of  Steuben  and 
State  of  New  York,  have  invented  a  Method 
5  of  Restoring  Rancid  Butter  in  the  Firkin, 
which  I  have  described  in  the  following 
specification  and  illustrated  in  its  accom- 
panying drawings  with  sufficient  clearness 
to  enable  competent  and  skilful  workmen 

10  in  the  arts  to  which  it  pertains  or  is  most  | 
nearly  allied  to  make  and  use  my  invention,  j 
My  said  invention  consists  in  the  mode  j 
hereinafter  described,  of  employing  the  well 
known  disinfectant  qualities  of  charcoal  in 

15  restoring  rancid  butter  without  removing 
the  butter  from  the  firkin ;  which  I  accom- 
plish by  first  removing  one  of  the  heads  «nd 
all  of  the  hoops  except  just  enough  of  the 
lower  ones  to  hold  the  remaining  head,  in- 

20  closing  the  firkin  thus  prepared  in  a  sack 
of  a  texture  sufficiently  close  to  prevent  the 
passage  of  broken  charcoal,  and  surrounding 
the  firkin  so  prepared  and  inclosed  with 
broken  charcoal,  as  hereinafter  more  fully 

25  set  forth. 

The  devices  which  I  employ  in  carrying  my 
invention  into  practice  are  represented  in 
the  accompanying  drawings  in  perspective, 
the  front  of  the  box  being  broken  away  to 

30  allow  the  representation  of  the  interior 
parts. 

A  is  a  box  or  bin  for  containing  charcoal, 
which  box  may  be  made  of  any  form  and 
size  that  may  be  required  to  suit  the  circum- 

35  stances  of  the  case  and  to  contain  the  neces- 
sary amount  of  this  disinfectant  to  accom- 
plish the  purpose  to  be  realized. 

B  is  the  keg  or  firkin  in  which  the  butter 
is  contained,  supposed  to  be  of  the  form 

40  and  size  usually  employed  in  packing  butter 
for  market.  As  represented,  all  the  hoops 
except  two  or  three  of  the  bottom  ones  are 
removed,  and  also  the  upper  head  of  the 
firkin,  to  open  the  joints  of  the  firkin  and 

45  allow  the  disinfectant  properties  of  the 
charcoal  to  act  upon  the  butter  without  re- 
moving the  butter  from  the  firkin,  and  by  so 
opening  the  keg.  the  space  around  the  but- 
ter is  sufficiently  opened  for  this  purpose, 

50  and  the  necessary  atmospheric  circulation 
is  provided  for.  Having  thus  prepared  the 
firkin,  I  then  inclose  it  in  a  sack  or  bag  C, 


which  may  be  made  of  any  common  ma- 
terial used  for  making  bags.  It  should 
however  be  sufficiently  open  in  its  texture  to  55 
allow  the  gases  to  circulate,  without  being 
so  much  so  as  to  allow  the  charcoal  to  comp 
in  contact  with  the  butter.  The  mouth  of 
the  bag  having  been  carefully  closed,  I  place 
the  firkin  in  the  box  A,  fill  the  space  around  60 
it  with  broken  charcoal,  and  having  care- 
fully closed  the  box,  allow  the  whole  to  re- 
main undisturbed  for  about  eight  days,  in 
which  time  I  find  by  practice  that  the  char- 
coal will  usually  absorb  from  the  butter  65 
the  impure  acids  and  gases  from  which  its 
unpleasant  taste  and  the  disagreeable  effluvia 
proceed.  In  extreme  cases  and  under  certain 
circumstances  a  longer  time  may  be  required, 
while  under  more  favorable  conditions,  and  70 
where  the  butter  is  but  little  changed,  a 
less  time  may  very  often  be  quite  sufficient 
for  the  purpose.  It  is  well  known  that  but- 
ter in  the  firkin  frequently  from  some  fault 
in  the  firkin  or  other  cause  becomes  slightly  75 
damaged  upon  the  outside  while  the  interior 
of  the  mass  retains  nearly  or  quite  its  primi- 
tive sweetness,  and  the  restoration  of  the 
outer  strata  is  all  that  is  required.  By  this 
arrangement  this  is  accomplished  without  80 
removing  the  butter  from  the  firkin,  which 
is  a  very  great  advantage,  for  the  less  butter 
can  be  handled  after  once  packed  till  it  is 
used  the  better,  and  besides,  the  saving  of 
handling  avoids  expense.  It  is  further  to  be  85 
considered  that  the  unpacking  and  re-pack- 
ing of  butter  has  a  tendency  to  injure  its 
appearance  even  if  it  did  no  other  harm, 
and  spoils  its  sale  in  the  market. 

It  is  well  known  that  charcoal  is  a  dis-  90 
infectaiit,  and  I  make  no  claim  to  its  use 
for  purifying  purposes. 

The  object  and  purpose  of  my  invention 
is  to  purify  rancid  butter  in  the  keg  or 
firkin,  and  it  is  to  the  mode  described  of  95 
accomplishing  this  purpose  that  my  inven- 
tion is  strictly  confined.  I  am  aware  how- 
ever that  there  may  be  slight  variations  in 
the  process,  Avhich,  not  being  in  any  respect 
material,  do  not  change  the  invention,  which  100 
my  improvement  would  of  course  include, 
as  for  example  the  use  of  a  sheet  or  other 
cloth  in  place  of  the  sack  which  I  generally 
employ. 


25,672 


The  particular  improvement  which  I  claim 
as  having  been  originally  and  first  invented 
by  me,  is — • 

The  mode  described  of  restoring  rancid 
butter  in  the  firkin  by  removing  the  hoops 
so  as  to  open  the  joints,  inclosing  it  in  a  bag 
or  other  textile  fabric,  and  then  surrounding 


the  whole  with  charcoal,  substantially  as 
hereinbefore  described  and  for  the  purpose 
set  forth. 

J.  W.  PRENTISS. 
Witnesses : 

JAMES  F.  GRIDLEY, 
H.  W.  BOARUMAX. 


SKI 


UNITED  STATES  PATENT  OFFICE, 


FEEDEEIC    H.   L.   0.   SACC,    OF   NEUFCHATEL,    SWITZEELAND. 
IMPROVEMENT  IN  PROCESSES  OF  PRESERVING  BUTTER. 


Specification  forming  part  of  Letters  Patent  No.  171,932,  dated  December  28, 1875;  application  filed 

November  4, 1875. 


To  all  whom  it  may  concern : 

Be  it  known  tbat  I,  FREDERIC  H.  L.  C. 
SACC,  of  Neufchatel,  in  the  Swiss  Eepublic, 
have  invented  a  certain  new  and  useful  Pro- 
cess of  Preserving  Butter,  of  which  the  fol- 
lowing is  a  specification : 

In  my  process  I  avail  myself  of  the  anti- 
septic properties  of  alcohols,  which  prevent 
that  change  in  the  nitrogenous  or  azotic  ele- 
ments of  butter  which  produces  rancidity. 

My  process  consists  in  malaxating  or  inti- 
mately mixing  butter  with,  say,  two  per  cent., 
more  or  less,  in  weight,  of  alcohol  at  90°  cen- 
tesimal— that  is  to  say,  ninety  per  cent,  pure 
alcohol.  The  butter  thus  prepared  is  put  in 
suitable  receptacles,  such  as  earthen,  glass, 
metal,  or  wooden  vessels. 

When  it  is  desired  to  use  the  butter  it  is 
washed  by  kneading  in  fresh  water,  after  which 
it  will  be  found  as  fresh  and  pure  as  though 
newly  made. 


By  the  process  above  described  the  butter 
may  be  preserved  for  an  indefinite  length  of 
time.  I  have  thus  kept  butter  for  two  years 
or  more  absolutely  intact  and  pure. 

I  can  make  use  of  all  alcohols,  either  pure 
or  mixed  with  coloring  or  aromatic  matters. 

1  do  not  claim,  broadly,  the  use  of  alcohol 
as  a  preservative  for  butter;  but 

I  claim — 

The  described  process  of  preserving  butter 
by  mixing  the  same  with  two  per  cent,  of  al- 
cohol at  90°  0.,  as  set  forth. 

In  testimony  whereof  I  have  hereunto  signed 
my  name  this  3d  day  of  November,  A.  D.  1875. 


FBEDEEIO  SACO. 


Witnesses: 

E.  A.  PIPEB, 
W.  H.  L.  LEE, 
H.  GAULLIEW. 


UNITED  STATES  PATENT  OFFICE. 


THOMAS  P.  WILKINS,  OF  LONDON,  ENGLAND. 


PRESERVATION  OF   BUTTER. 


SPECIFICATION  forming  part  of  letters  Patent  No.  826,467,  dated  April  13,  1880. 
Application  filed  December  3, 1879.     Patented  In  England  June  83, 1879. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  THOMAS  FOSTER  WIL- 
KINS, of  Upper  Baker  street,  London,  in  the 
.  county  of  Middlesex  and  Kingdom  of  Eug- 
5  land,  have  invented  certain  new  and  useful 
Improvements  in  the  Preservation  of  Butter, 
which  are  folly  set  forth  in  the  following  speci- 
fication. 
This  invention  relates  to  the  preservation 

10  of  batter  bv  means  of  glacial  metapbospboric 
acI3. 

In  carrying  oat  my  invention  I  take  of 
glacial  metaphosphoric  acid  in  solution,  say, 
twenty-four  grains  of  acid  for  every  pound  of 

15  butter.  This  solution  I  thoroughly  mix,  blend, 
and  incorporate  with  the  butter  by -any  suita- 
ble meant*.  The  preservative  process  is  then 
complete,  and  the  butter  thus  prepared  may 
be  placed  in  any  suitable  vessel  for  domestic 

20  or  commercial  purposes. 

Instead  of  applying  the  glacial  metaphos- 
pboric  apid  in  solution,.!  may  apply  it  in  a 
sulkl  crashed  state. 
The  strength  of  the  solution  will  vary  ac- 

25  cording  to  circumstances  and  requirement — 

say  from  three  drams  to  one  ounce  to  the  ounce 

of  water.  * 

I  would  observe  that  it  is  preferable  that  the 

.butter  should  be  treated  with  the  preservative 

30  agent  as  soon  after  it  is  taken  from  the  chnru 
as  possible,  and  that  the  butter  be  thoroughly 
freed  from  buttermilk;  also  that  the  flavor  will 
be  improved  by  the  addition  of  a  small  quan- 
tity of  salt. 

35      H&dog  now  described  the  nature  of  my  in- 


5° 


vention  and  in  what  manner  the  same  is  or 
may  be  performed,  I  would  have  it  distinctly 
understood  that  I  do  not  confine  myself  to  the 
relative  proportions  hereinbefore  given,  as 
such  may  be  varied  to  suit  various  kinds  of  40 
butter,  the  length  of  time  for  which  it  is  de- 
sired to  preserve  the  batter,  the  atmospheric 
conditions  under  which  itSs  prepared,  and  other 
causes.  The  proportion  of  the  preservative 
agent  will  not,  however,  in, any  case  exceed  45 
one  dram  to  one  pound  of  batter. . 

I  am  aware  that  phosphates  and  phosphites 
have  been  long  known  as' antiseptics,  and  also 
that  metaphosphoric  acid  in  solution  has  been 
proposed  as  A  preservative  for  fish,  vegetables, 
and  fruits,  and  for  hardening  fats  by  being 
melted  therewith.  Such  I  do  not  claim  as  ray 
invention,  nor  would  such  means  or  methods 
be  applicable  to  the  preservation  of  batter. 

The.  mechanical  ad  mixture  of  the  uietapbos-  55 
phoric  acid  with  the  .butter  as  carried  out  in 
practicing  my  invention  effects  the  preserva- 
tion of  the  butter  by  bringing  the  reagent  in 
contact  with  the  caseineand  other  substances 
which  would  otherwise  putrefy. 

I  claim  as  my  invention — 

As  a  new  article,  of  manufacture,  butter  con- 
taining metaphosphoric  acid  intimately  incor- 
porated therewith,  whereby  the  butter  is  pre- 
served, substantially  aa  set  forth. 

THOMAS  FOSTER  WILKINS. 

Witnesses : 

WILLIAM  EDWARD  GEDGE, 
JOHN  FOSTER. LENNOX  STKES. 


60 


,  osi 


UNITED  STATES  PATENT  OFFICES 


JAMES  CHESTON  MORRIS,  OF  PHILADELPHIA,  PENNSYLVANIA. 
METHOD  OF  PURIFYING  RANCID  BUTTER 


SPECIFICATION  forming  part  of  Letters  Patent  No.  232,051,  dated  September  7,  1880. 

Application  filed  June  10,  1880.    (No  specimens.) 


To  all  whom  it  may  concern :  <    \ 

Be  it  known  tbat  I,  JAMES  CHKSTON  MOR- 
RIS, a  citizen  of  the  United  States,  residing  in 
Philadelphia,  Pennsylvania,  have  invented  aii 
5  Improvement  in  Purifying  Rancid  Butter,  of 
which  the  following  is  a  specification. 

The  object  of  my  invention  is  to  restore  to 
its  original  purity  and  sweetness  butter  which 
has  become  rancid;  awl  this- object  I  attain 

10  by  treating  the  rancid  butter  with  boracic  acid 
or  its  compounds  in  the  manner  hereinafter 
set  forth. 

In  carrying  out  iny  invention  I  first  make  a 
saturated  solution,  in  water,  of  boracic  acid. 

15  employing,  by  preference,  three  hundred  and 
twenty  (320)  grains  of  boracic  acid  to  the  pound 
of  butter.  The  rancid  butter  is  then  thor- 
oughly worked  in  this  solution,  the  operation 
being  continued  until  all  parts  of  the  mass  are 

20  exposed  to  the  action  of  the  solution. 

I  have  found, 'hi  practice,  that  with  a  solu- 
tion of  the  above-mentioned  strength  five 
minutes  gene-rally  suffices  to  insure  the  effect- 
ive action  of  said  solution  on  the  butter,  al- 

25  though  if  the  solution  is  of  a  weaker  character 
than  that  mentioned  a  longer  time  will  be  nec- 
-essary. 

After  being  subjected  to  the  action  of  the 
boracic-acid  solution  the  butter  is  thoroughly 

30  washed  in  pure  water,  so  as  to  free  the  mass 
from  the  acid  aud  the  butyrates  and  other  im- 
purities which  have  been  freed  from  the  but- 
ter by  the  action  of  the  acid  thereon,  the 
impurities,  with  the  acid,  being  held  in  solu- 

35  tion  or  suspension  by  the  water,  thus  leaving 
the  butter  in  a  sweet  and  wholesome  state  and 


ready  for  treatment  with  salt  or  coloring-mat 
ter,  as  when  freshly  gathered  from  the  churn. 

The  same  solution  maybe  used  10  treat  suc- 
cessive batches  of  butter  until  it  becomes  so  40 
affected  by  the  impurities  which  have  been 
extracted  from  the  butter  as  to  fail  to  properly 
perform  its  duty,  in  which  case  the  solution 
may  be  subjected  to  distillation  or  other  pro- 
cess, whereby  the  boracic  acid  is  recrystallized  45 
and  recovered. 

Compounds  of  boracic  acid — such,  for  in- 
stance, as  biborate  of  soda — may  in  some  cases 
be  used  in  place  of  the  acid  itself,  although 
the  use  of  the  latter  is  preferred.  50 

I  am  aware  that  boracic  acid  is  well  known 
as  an  antiseptic,  and  that  its  use  has  hitherto 
been  proposed  for  preventing  the  souring  of 
milk  and  for  preserving  other  articles  of  food 
from  putrefaction;  but  I  am  not  aware  that  55 
it  has  heretofore  been  known  that  butter,  after 
it  once  became  rancid,  could  be  deprived  of 
its  impurities  and  rendered  sweet  and  whole- 
some by  treatment  with'the  acid.  Hence, 

I  claim  as  my  invention  and  desire  to  secure  60 
by  Letters  Patent — 

The  within-described  improvement  in  the 
art  of  purifying  rancid  butter,  said  improve- 
ment consisting  in  subjecting  the  butter  to 
the  action  of  a  solution  of  boracic  acid  or  its  65 
compounds,  as  set  forth. 

lu  testimony  whereof  I  have  signed  my  name 
to  this  specification  in  the  presence  of  two  sub- 
scribing witnesses. 

Witnesses:        J.  CHESTON  MORRIS. 
JAMES  F.  TOBIN, 
HARRY  SMITH. 


UNITED  STATES  PATENT  OFFICE. 


JOHN  HARGER,  OF  TORONTO,  ONTARIO,  CANADA. 
PRESERVING  BUTTER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  240,126,  dated  April  12,  1881. 

Application  filed  August  11,  1880.    (No  specimens.)    Patented  in  Canada  July  10,  1880. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  JOHN  HARGER,  of  To- 
ronto, in  the  Province  of  Ontario,  Dominion 
of  Canada,  have  invented  a  new  and  useful 
5  Improvement  in  Preserving  Butter,  of  which 
the  following  is  a  specification. 

The  object  of  this  invention  is  to  prevent 
butter  from  becoming  rancid,  and  to  preserve 
its  flavor,  so  that  it  will  remain  sweet  for  a  long 

10  time  even  in  very  warm  weather. 

The  invention  consists  in  the  mode  of  pre- 
serving butter  by  incorporating  with  the  milk 
or  cream  before  churning,  and  with  the  butter 
after  churning,  boracic  acid  dissolved  in  hot 

1 5  glycerine,  and  sulphate  of  potassium  dissolved 
iu  boiling  water,  as  will  be  hereinafter  fully 
described. 

Incarrying  my  invention  into  practical  effect 
I  dissolve  one  pound  of  boracic  acid  in  five 

20  pounds  of  hot  glycerine.  I  next  dissolve  one 
pound  of  sulphate  of  potassium  in  five  pounds 
of  boiling  water.  These  two  solutions  I  then 
pour  together  to  form  my  preserving  com- 
pound. 

25  When  the  milk  or  cream  is  placed  in  the 
churn  for  churning  I  add  thereto  two  table- 
spoonfuls  of  the  compound  for  each  gallon  of 
milk  or  cream.  The  quantity  of  the  solution 
used  may  b«  varied  according  to  the  season  of 

30  the  year,  a  little  more  being  used  in  very  warm 
weather  and  a  little  less  when  the  weather  is 
cooler.  When  the  butter  has  been  produced 
and  the  buttermilk  worked  out  I  add  to  the 
butter  two  table-spoonfuls  of  the  compound  for 

35  each  pound  of  butter,  and  thoroughly  work  it 

into  the  butter.    Butter  thus  treated  will  keep 

fresh  and  sweet  for  a  long  time  in  any  climate. 

In  defining  my  invention  more  clearly  with 

respect  to  the  prior  state  of  the  art,  I  would 

40  state  that  I  am  aware  that  borax  has  been  dis- 


solved in  glycerine  for  preserving  fruit,  and 
that  sulphate  of  potash  has  been  used  for  as- 
sisting in  the  preservation  of  milk.  I  do  not 
know,  however,  that  free  boracic  acid  has  ever 
been  used  in  connection  with  sulphate  of  pot-  45 
ash  for  preserving  the  butter  by  treatment  of 
the  same  direct  or  by  preliminary  treatment 
of  the  butter-globules  in  the  cream. 

Having  thus  fully  described  my  invention,  I 
claim  as  new  and  desire  to  secure  by  Letters  50 
Patent— 

1.  The  mode  of  preserving  butter  by  incor- 
porating with  the  milk  or  cream,  before  churn- 
ing, and  with  the  butter  after  churning,  boracic 
acid  dissolved  in  hot  glycerine  and  sulphate  55 
of  potassium  dissolved  in  boiling  water,  sub- 
stantially as  herein  shown  and  described. 

2.  The  mode  of  preserving  butter  by  incor- 
porating with  the  milk  or  cream,  before  churn- 
ing, boracic  acid  dissolved  in  hot  glycerine  and  60 
sulphate  of  potassium  dissolved  in  boiling  wa- 
ter,  substantially  as  herein   shown  and  de- 
scribed. 

3.  The  mode  of  preserving  butter,  substan- 
tially as  herein  shown  and  described,  by  incor-  65 
porating  with  the  butter,  after  churning,  bo- 
racic acid  dissolved  in  hot  glycerine  and  sul- 
phate of  potassium  dissolved  in  boiling  water,' 
as  set  forth. 

4.  The  herein-described  composition  of  mat-  70 
ter  to  be  used  for  the  preservation  of  butter, 
consisting  of  boracic  acid   dissolved  in   hot 
glycerine  and  sulphate  of  potassium  dissolved 

in  boiling  water,  in  the  proportions  specified. 
Dated  at  Toronto,  Canada,  August  2, 1880. 


JOHN  HARGER. 


Witnesses : 

J.  T.  CARTER, 
Jos.  PEASE. 


UNITED  STATES  PATENT  OFFICE. 


JAMES  W.  TERMAN,  OF  NEW  SHARON,  IOWA,  ASSIGNOR  OF  ONE-HALF  TO 
D.  CHAMPLAIN,  OF  COLFAX,  IOWA. 


COMPOUND  FOR  PURIFYING   BUTTER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  559,634,  dated  May  5, 1896. 

Application  Sled  September  28, 1895.    Serial  No.  563,962.    (No  specimens,) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JAMES  W.  TERMAN,  a 
citizen  of  the  United  States  of  America,  re- 
siding at  New  Sharon,  in  the  county  of  Ma- 
5  haska  and  State  of  Iowa,  have  invented  a  new 
and  \iseful  Composition  of  Matter  to  be  Used 
for  Purifying  and .  Preserving  Butter  and 
Milk,  of  which  the  following  is  a  specification. 
My  object  is  to  provide  in  suitable  quanti- 

10  ties  and  in  suitable  sealed  packages  a  manu- 
facture adapted  to  be  handled  advantageously 
as  merchandise  to  be  used  in  the  manner 
hereinafter  set  forth. 
My  composition  consists  of  the  following 

15  ingredients,  combined  in  the  proportions 
stated,  viz:  boracic  acid,  one  (1)  pound;  sor- 
ghum-sugar, one-fourth  (\)  pound;  burnt 
alum,  one-fourth  (£)  pound;  saltpeter,  one- 
eighth^)  pound;  pea-flour,  three  (3)  ounces. 

20  These  ingredients  are  to  be  thoroughly  min- 
gled by  agitation. 

In  using  the  above-named  composition  to 
purify  and  preserve  ten  (10)  pounds  of  fresh 
butter  I  place  it  in  a  non-corrosive  vessel 

25  and  then  place  the  vessel  in  another  water- 
tight vessel  of  corresponding  shape,  but  of 
larger  diameter,  so  that  water  can  be  filled 
in  between  the  two  vessels,  and  then  place 
the  vessels  on  a  stove  and  boil  the  water  suf- 

30  ficiently  to  bring  the  butter  in  the  inner  ves- 
sel to  eighty  (80)  or  ninety  (90)  degrees  of 
heat.  Then  remove  it  from  the  fire  and  add 
one-half  (£)  ounce  of  the  composition  and 
stir  it  in  the  butter  that  has  been  thus  ster- 

35  iiized  and  made  an  emulsion.  After  stand- 
ing five  or  ten  minutes,  skim  off  all  foreign 
matter  that  rises  to  the  top  and  then  pour  the 
butter  into  a  suitable  vessel,  and  when  cold 
it  will  be  ready  for  use.  If  it  is  to  be  kept 

40  for  future  use,  it  should  be  hermetically 
sealed  while  hot.  The  antiseptic  substances 
in  the  composition  are  thus  utilized  in  de- 
stroying the  life  of  all  micro-organisms  that 
may  exist  in  the  matter  treated  and  the  pea- 


flour  in  the  composition  will  be  liberated  by  45 
the  heat,  and,  being  of  less  specific  gravity 
than  butter  and  milk,  will  rise  to  the  top  and 
carry  therewith  dead  microbes  and  other  for- 
eign matter,  so  that  such  impurities  that 
gather  and  adhere  to  the  flour  will  be  readily  50 
skimmed  off  from  the  top  of  the  substance 
treated  and  purified.    It  is  therefore  obvious 
that  the  pea-flour  or  its  equivalent  is  an  ac- 
tive and  essential  ingredient  in  accomplish- 
ing the  purposes  contemplated  by  my  inven-  55 
tion. 

Stale  or  rancid  butter  should  be  treated  in 
the  same  way,  but  to  ten  (10)  pounds  of  but- 
ter one  (1)  ounce  or  more  of  the  composition 
(according  to  the  condition  of  the  butter)  6s 
should  be  added  and  the  butter  heated  to  one 
hundred  (100)  degrees  or  more. 

Columbia  or  other  suitable  coloring-matter 
and  salt  may  be  added  to  the  butter  in  such 
quantities  as  desired  at  the  same  time  the  65 
composition  is  stirred  in. 

To  purify  and  preserve  sweet  milk,  treat 
it  in  the  same  manner  as  fresh  butter  and 
add  my  composition  in  about  the  same  pro- 
portions given  for  fresh  butter.  70 

Bacteria  or  other  micro-organisms  that  may 
exist  in  butter  and  milk  are  thus  certainly 
destroyed  and  the  pure  .sterilized  food  used 
Avithout  danger  of  causing  disease  in  those 
who  partake  thereof.  75 

What  I  claim  as  new,  and  desire  to  secure 
by  Letters  Patent  of  the  United  States  there- 
for, is— 

The  herein-described  composition  of  mat- 
ter to  be  used  for  purifying  butter  and  milk,  80 
consisting  of  boracic  acid,  'sorghum  -  sugar, 
burnt  alum,  saltpeter  and  pea-flour,  in  about 
the  proportions  specified. 

JAMES  W.  TERMAN. 

Witnesses: 

JOHN  W.  CARR, 
H.  H.  HAMMOND. 


UNITED  STATES  PATENT  OFFICE. 


STEPHEN  SAMUEL  BATELY,  OF  MITCHELL,  SOUTH  DAKOTA,  ASSIGNOR  TO 

LILLY  BATELY,  OF  SAME  PLACE. 

COMPOUND  FOR  REMOVING  TAINT  OF  ONIONS  OR  WEEDS  FROM  BUTTER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  624,891,  dated  May  9,  1899. 

Application  filed  November  6,  1896.     Serial  No.  611,246.    (No  specimens,) 


To  all  ivJiom  it  mmj  concern: 

Be  it  known  that  I,  STEPHEN  SAMUEL 
BATELY,  a  citizen  of  the  United  States,  resid- 
ing at  Mitchell,  in  the  county  of  Davison, 
5  State  of  South  Dakota,  have  invented  a  new 
and  useful  composition  of  matter  to  be  used 
forcleansing  and  purifying  butter  and  remov- 
ing therefrom  all  onion  and  weedy  flavors 
and  unnatural  taints,  during  the  process  of 

to  churning,  of  which  the  following  is  a  speci- 
fication. 

Mycomposition  consistsof  the  following  in- 
gredients combined  in  the  proportions  stated, 
viz.:  nitrate  of  potash,  thirty  grains;  bicar- 

15  bonate  soda,  fourteen  grains;  borax,  fourteen 
grains;  powdered   slaked  lime,  two  grains. 
These  ingredients  are  to  be  thoroughly  min- 
gled and  mixed. 
In   using  the   above  composition  caution 

20  must  be  taken  that  the  churn,  vat,  or  other 
vessel  in  which  the  cream  is  placed  be  thor- 
oughly clean.  Scald  the  churn,  vat,  or  other 
vessel  with  boiling  water  or  steam  and  rinse 
with  cold  water  before  using.  Immediately 

25  after  skimming  reduce  the  temperature  of  the 
cream  to  54°  Fahrenheit  and  add  salt  heavily 
until  the  cream  in  the  vat  or  vessel  is  thor- 
oughly brined, stir  thoroughly  and  frequently, 
allowing  the  temperature  of  the  cream  to 

30  gradually  rise  to  00°  Fahrenheit  and  hold  at 
that  temperature  until  the  cream  is  ripe,  and 
then  place  the  cream  in  the  churn.  Further 
precaution  must  be  taken  after  placing  the 
cream  in  the  churn  that  its  temperature  be 

35  from  58°  to  00°  Fahrenheit.  Then  add  the 
necessary  color.  In  order  to  insure  the  de- 
sired results,  now  mix  from  one  to  two  drams 
of  the  composition  to  each  gallon  of  cream  in 
the  churn.  If  the  cream  be  strongly  flavored 

40  with  onions,  weeds,  or  other  foreign  matter,  it 
is  advisable  to  use  proportionately  more  of  the 
composition,  and  then  the  temperature  of  the 


cream  should  be  made  proportionately  lower. 
After  the  butter  is  separated  from  the  milk  in 
small  globules  of  about  the  size  of  a  pin-head  45 
do  not  draw  off  the  buttermilk,  but  dilute  it 
in  the  churn  by  adding  about  one-third  the 
quantity  of  clear  cold  water  at  a  temperature 
of  54°  Fahrenheit  and  turn  the  churn  very 
slowl y  by  hand  ten  or  twelve  times,  then  draw  50 
off  one -half  of  the  buttermilk  through  a 
strainer  and  dilute  the  remainder  with  clear 
cold  water  at  a  temperature  from  50°  to  52° 
Fahrenheit  and  turn  the  churn  very  slowly 
by  hand  ten  or  twelve  times,  then  draw  off  55 
all  the  buttermilk  and  add  clear  cold  water 
at  a  temperature  of  48°  to  50°  Fahrenheit  un- 
til the  butter  floats  in  the  churn,  then  turn 
the  churn  very  slowly  by  hand  for  five  min- 
utes, and  then  draw  off  the  water  through  a  60 
strainer.  Wash  the  butter  in  this  Way  once 
or  twice  or  until  such  time  as  the  water  drawn 
from  the  butter  is  absolutely  clear.  The  but- 
ter will  then  be  perfectly  sweet. 

The  buttermilk  being  very  salty  should  be  65 
diluted  with  the  wash-water  from  the  churn 
before  being  given  to  hogs. 

By  the  use  of  the  above  composition  and 
making  of  the  butter  as  above  specified  it 
will  be  cleansed  of  all  foreign  tastes  and  fla-  70 
vors  and  will  retain  its  natural  flavor. 

What  I  do  claim,  and  desire  to  secure  by 
Letters  Patent  of  the  United  States,  is — 

The  herein-described  composition  of  mat- 
ter for  purifying  milk,  cream  or  butter,  which  75 
consists  of  nitrate  of  potash, bicarbonate  soda, 
borax,  and  powdered  slaked  lime  combined 
in  the  proportions  and  in  the  manner  speci- 
fied. 

STEPHEN  SAMUEL  BATELY. 

Witnesses : 

J.  L.  HANNITT, 
HOYT  Cox. 


UNITED  STATES  PATENT  OFFICE. 


EMILE  DE  MEULEMEESTER;  OF  .BRUSSELS,  BELGIUM,  ASSIGNOR   TO   FORCE 
SOf  lETtf  ANONYME,  OF  ANTWERP,  BELGIUM! 


PROCESS  OF  PRESERVING  BUTTER. 


SPECIFICATION  forming  part  of  letters  Patent  No.  689,292,  dated  December  17,  1901. 

Application  filed  August  23, 1901 .    Serial  Ho,  73,058.    (No  specimens.' 


To  all  whom  it  IIMIJ  concern,: 

Be  it  known  that  I,  EMILE  DE  MEULEMEES- 
TER, gentleman,  a  subject  of  the  King  of  Bel- 
gium, residing  at  02  Rue de  Neuchatel,  Brus- 
5  sels,  in  the  Kingdom  of  Belgium,  have  in  vent- 
ed an  Improved  Process  of  Preserving  Hot- 
ter, of  which  the  following  is  a  specification. 
This  invention  relates  to  a  process  for  pre- 
serving butter,  which  is  based  upon  the  prop- 

10  erty  possessed  by  gum-arabic  of  rendering  the 
water  orthe  milk  contained  in  butter  non-fer- 
mentable. 

The  researches  of  Fehling  have  established 
the  fact  that  gum-arabic  and  its  concentrated 

15  solutions  are  not  fermentable,  and  numerous 
experiments  which  I  have  made  have  demon- 
strated that'  by  mixing  ppw.dered  gum-arabic 
with  butter  in  the  requisite  proportions  for 
absorbing  the  water  contained  in  the  latter 

to  (about  fourper  cent.)  the  butter  may  bo  kept 
for  a  long  period  without  becoming  rancid. 
In  addition  to  this  witli  a  small  admixture  of 
salt  the  butter  preserves  its  aroma.  Never- 
theless this  method  of  procedure  presents  the 

25  disadvantage  that  it  necessitates  too  large  a 
proportion  of  gum-arabic  and  that  this  gum 
should  be  exempt  from  impurities.  Now  it 
is  difficult  to  procure  pure  gum  in  large  quan- 
tities, and  its  price  would  speedily  become 

30  prohibitive  if  the  consumption  became  large. 
In  order  to  obviate  these  disadvantages,  I 
proceed  in  tho  following  manner:  I  dissolve 
raw  gum-arabic  in  water  and  filter  the  solu- 
tion in  order  to  remove  impurities— such  as 

35  fragments  o'f'bark,  dust,  &o. — contained  in 
the  gum.  I  then  mix  the  filtered  solution 
with  the  butter  and  finally  extract  the  excess 
of  liquid  contained  in  tho  mixture.  By  way 
of  example  I  will  describe  a  method  of  carry - 

40  ing  my  invention  into    practice  which  has 
given  the  desired  result. 
/  Raw  gum-arabic  is  dissolved  in  water  in  the 
proportion  of  one  part,  by  weight,  of  gum  for 
two  parts  of  water,  and  tho  .solution  is  filtered 

45  in  a  filter-press,  the  frames  of  which  are  pro- 
vided with  a  fabric  sufficiently  close  for  re- 
taining the  dust  mixed  with  the  gum.  This 
solution  is  mixed  with  tho  butter,  in  the  pro- 

,     portion  of  about  six  to  ten  liters  of  solution  for 

50  one  hundred  kilograms  of  butter,  in  a  suitable 
mixing-machine,  and  when  the  mixture  has 


become  thoroughly  intimate  it  is  caused  to 
pass  between  two  hollow  cylinders  arranged  in 
juxtaposition  and  rotating  in  opposite  direc- 
tions. The  surface  of  these  cylinders  is  per-  55 
f  orated  in  order  to  perm  it  the  liquid  expressed 
from  the  mixture  to  escape.  The  cylinders  are 
covered  with  a  permeable  fabric,  so  as  to  pre- 
vent the  butter  from  entering  these  perfora- 
tions. As  butter  ordinarily  contains  from  ten  60. 
to  fifteen  per  cent,  of  water,  this  proportion  is 
raised  to  sixteen  to  twenty-two  per  cent. 'by 
the  addition  of  the  gum-arabic  solution,  and 
this  excess  of  water  is  readily  removed  by 
causing  the  butter  to  pass  once  or  twice  be-  65 
tween  the  pressing-cylinders.  Operating  In- 
this  manner,  a  portion  of  the  gum-arabic  is 
removed  with  tho  water,  and  the  proportion 
of  gum  remaining  in  the  butter  may  readily 
be  reduced  to  one  per  cent,  as  against  the  70 
proportion  of  four  per  cent,  given  by  the 
method  of  treating  butter  with  gum-arabic  in 
powder.  Before  mixing'  with  the  butter  the 
filtered  solution  of  gum-arabic  there  is  added 
to  this  latter  the  quantity  of  salt  necessary  75 
for  imparting  to  the  butter  the  degree  of  salt- 
ness  which  it  is  desired  to  obtain.  I  have 
found  that  an  addition  of  salt  in  the  propor- 
tion of  one-half  to  one  part  per  one  hundred 
parts  of  butter  has  the  property  of  preserv-  80 
ing  the  aroma  of  this\latter  when  it  is  treated 
with  gum-arabic  in  Accordance  with  (his  in- 
vention. 

I  do  not  limit  myself  to  a  particular  form 
of  apparatus  for  carrying  my  invention  into  85 
practice  nor  to  the  proportions  of  the  various 
ingredients  which  have  beeu-given  by  way  of 
example;  but 

What  I  claim  as  my  invention  is-"—  ,    • 

1.  A  process  for  the  preservation  of  butter  90 
consisting  in  dissolving  gum-arabic  in  water, 
in  eliminating  from  this  solution  the  impni-ir  . 
ties  originally  contained  in  the  gum,  in  mix- 
ing this  solution  vith  the  butter  to  be  treated, 
then  in  removing  from  the  mixture  a  portion  95 
of  the  water  originally  contained  in  the  but- 
ter and  a  portion  of  the  gum-arabic  solution 
which  has  been  added  to  tho  butter  substan- 
tially as  described. 

•2.  A  process  for  the  preservation  of  butter  100 
consisting  in  preparing  a  solution  of  gum- 
arabic  in  water  in  the  proportion  of  one  part 


689,292 


•by  weight  of  gum  for  two  parts  of  water,  io 
filtering  this  solution,  in  mixing  the  butter 
to  be  treated  with  this  solution  in  the  propor- 
tion of  MX  to  ten  liters  of  the  solution  for  one 
hundred  kilograms  of  butter  nnd  in  submit- 
ting the  mixture  to  pressure  in  order  to  ex- 
press a  portion  of  the  water  originally  con- 
tained in  the  butter  ami  also  a  portion  of  the 
gum-arabic  solution  which  has  been  mixed 


therewith  substantially  ns  hereinbefore  de-  io 
scribed. 

In  .testimony  whereof  I  have  hereunto  sot 
my  hand,  in  presence  of  two  subscribing  wit- 
nesses, this  9th  day  of  August,  1901. 

.        EMILE  DE  MEULEMKKSTKR. 

Witnesses:    • 

II.  J.  E.  KlRKPATRICK, 

GREGORY  PHELAN. 


!FIC 


CHEESE 


Patent       Subject  Author 

PROVEMENT  IN  PREPARING  RENNET  FOB  MAKING  CH 

146,851  Impro vement   in  preparing  TSidger 

rennet  for  making  cheese, 

etc. 
1,163,066  Cheese.  Carpenter 

1,186,524  Process  of  sterilizing  cheese       Kraft 

and  an  improved  product  pro- 
duced by  such  process. 

1,334,693     Process  of  making  Emraenthal     Doane 
or  Swiss. cheese. 

1,350,870      Process  of  sterilizing  and     Kraft 
packaging  cheese. 

1,368,624     Cheese  and  process  for  steri-   Garstin 
lizing  same. 

1,374,141      Process  of  sterilizing  cheese.  Eldredge 

1,389,095     Swiss  cheese  and  method  for     Carpenter 

sterilizing  the  same. 
1,389,577     Cheese  and  process  for  steri-   Carpenter 

lizing  the  same. 
1,400,171     Process  of  preparing  cheese.    Kraft 


Date 

Jan.  27,  1874. 

Dec.  7,  1915. 
Dec.  23,  1919. 

Mar.  23,  1920. 
Aug.  24,  1920. 
Feb.  15,  1921. 
Apr.  5,  1931. 
Aug.  30,  1921. 
Sept.  6,  1921. 
Dec.  13,  1921. 


•».  158,3*1 

r.Gn 

. 

*V. 

..•  he* 

bGOtlb 

i? 

. 
. 


*C 

ESiW£ 

>ee« 

,  Sr 


UNITED  STATES  PATENT  OFFICE, 


MIXER YA  A.  WIDGEE,  OV  1)E  KALB,  ASSIGNOR  OP  ONE -HALF  HER  RIGHT 
TO  DAVID  F.  BARCLEY  AND  MARCUS  MALLORY,  OF  ELGIN,  ILLINOIS. 

IMPROVEMENT  IN  PREPARING  RENNET  FOR  MAKING  CHEESE,  &c. 


Specification  forming  part  of  Letters  Patent  No.  146,85 1,  dated  January  27,  1874  :  application  filed 

December  13, 1873. 


To  (ill  whom  it  may  concern: 

Be  it  known  that  I,  MINEUYA  A.  WIDGER, 
of  De  Kalb,  in  the  county  of  De  Kalb  and 
State  of  Illinois,  haA'e  invented  a  new  and 
useful  Process  for  Increasing"  the  Coagulating 
Properties  of  Rennet;  and  I  do  hereby  declare 
the  following  to  be  a  full,  clear,  and  exact 
description  thereof,  -which  will  enable  others 
skilled  in  the  art  to  which  my  invention  apper- 
tains to  compound  the  ingredients  employed, 
and  to  use  the  same. 

My  invention  relates  to  a  process  for  increas- 
ing the  coagulating  properties  of  rennet  used 
in  coagulating  milk  for  the  manufacture  of 
cheese;  and  to  that  end  it  consists  in  the  em- 
ployment of  a  solution  composed  of  nitrate  of 
]>otassa  and  alcohol,  which  is  applied  to  the 
green  rennet,  together  with  u  proper  propor- 
tion of  common  salt.  The  rennet,  when  suffi- 
ciently dry,  is  cut  in  pieces  and  placed  in  a 
tight  vessel,  and  a  quantity  of  sweet  whey  or 
water  added.  The  whole  is  then  allowed  to  re- 
main a  given  time,  when  the  required  quan- 
tity of  liquid  to  be  used  is  strained  off,  adding 
each  day  to  the  remaining  liquid  a  quantity  of 
sweet  whey  or  water  equal  to  the  amount  of 
liquid  used. 

In  carrying  out  my  invention,  take  of  pul- 
verized nitrate  of  potassa,  two  parts,  and  alco- 
hol, one  part,  each  by  weight,  mix  the  same 
together  and  add  a  sufficient  amount  of  water 
to  dissolve  the  nitrate  of  potassa.  To  each 
green  rennet  apply  two  ounces  of  common  flue 
salt,  and  one  ounce  of  the  solution,  distribut- 
ing the  same  evenly  over  the  rennet;  then 
hang  the  same  in  a  warm  dry  place  and  allow 
it  to  remain  for  about  thirty  days,  by  which 
time  it  will  be  properly  cured. 

To  use  the  rennet,  take  about  the  following 
proportions — that  is  to  say — take  five  rennets, 
cut  them  in  pieces  and  place  in  a  tight  vessel, 
add  two  quarts  of  sweet  whey  or  water,  let  it 
remain  for  about  three  days,  stirring  the  same 
each  day,  when  it  will  be  ready  for  use. 

To  each  two  thousand  pounds  of  milk,  heated 
in  the  usual  manner,  add  one-half  pint  of  the 
strained  liquid,  allowing  the  milk  to  remain 
for  thirty  minutes,  when  the  same  will  be 
properly  coagulated. 


To  obtain  the  full  strength  of  the  rennet, 
add  each  day  to  the  liquid  remaining  in  tin- 
vessel  a  quantity  of  sweet  whey  or  water, 
equal  to  the  amount  taken  from  the  vessel, 
together  with  a  small  quantity  of  salt,  until  it 
is  found  that  its  coagulating  properties  are 
decreasing;  then  remove  the  rennet  and  add 
a  new  amount,  as  at  first. 

It  is  found,  by  actual  experiment,  that  the 
coagulating  properties  of  rennet  cured  in  a  so- 
lution of  nitrate  of  potassa,  alcohol,  and  salt, 
as  specified,  are  much  greater  than  with  those 
cured  in  the  usual  manner — that  is  to  say, 
the  coagulating  properties  of  one  rennet  is 
equal  to  that  of  three.  This  is  produced  by 
preventing  the  rennet  from  becoming  decom- 
posed while  being  cured  or  soaked  for  use, 
thereby  preserving  the  full  strength.  This 
may  be  accomplished  by  other  solutions  than 
that  formed  of  theingredients  mentioned — that 
is  to  say,  in  place  of  the  nitrate  of  potassa,  or 
in  admixture  with  it,  the  nitrates  of  soda,  lime, 
or  magnesia  may  be  used,  which  will  have  the 
same  chemical  action  on  the  rennet,  thereby 
preserving  the  same. 

I  do  not  wish  to  confine  myself  to  this  pro- 
cess for  curing  green  rennets  only,  as  the  same 
may  be  used  with  rennets  cured  in  the  usual 
manner  and  with  a  like  result,  the  same  pre- 
venting the  rennet  from  decomposing  while 
being  soaked  for  use.  In  this  latter  case  the 
same  quantity  of  the  solution  is  added  when 
the  rennet  is  put  in  soak,  adding  a  small  quan- 
tity of  the  solution  each  day  as  the  liquid  is 
used. 

Having  described  my  invention,  I  claim — 

The  process  of  increasing  the  coagulating 
properties  of  rennet  by  the  use  of  nitrate  of 
potassa  and  alcohol,  or  their  equivalents,  ap- 
plied to  the  green  rennet  or  used  with  previ- 
ously cured  rennets,  in  the  manner  specified. 

The  above  specification  of  my  process  signed 
by  me  this  8th  day  of  December,  1873. 

MINERVA  A.  WIDGER. 

Witnesses : 

ELI  B.  GILBERT, 
M.  E.  NEAKING. 


06,6, 


1,163,066. 


L.  E.  CARPENTER. 
CHEESE. 

APPLICATION    FILED   MAR.  30,    1915. 


Patented  Dec.  7, 1915. 


Li&n  E.  Carpenter. 


UNITED  STATES  PATENT  OFFICE. 


LINN  EUGENE  CARPENTER,  OF  EAST  ORANGE,  NEW  JERSEY. 

CHEESE. 

1,163,006.  Specification  of  Letters  Patent,          Patented  Dec.  7, 191  5. 

Application  filed  March  30,  1915.     Serial  No.  18,016. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  LINN  EOCENE  CAR- 
i-EXTKK,  a  citizen  of  the  United  States,  re- 
siding at  East  Orange,  in  the  county  of 
6  Essex  and  State  of  New  Jersey,  have  in- 
vented certain  new  and  useful  Improve- 
ments in  Cheeses,  of  which  the  following  is 
a  specification. 

My    invention    relates    to    cheeses,    and 

10  among  the  objects  I  seek  to  accomplish  are 
the  following:  I.  To  give  the  cheese  an  im- 
proved taste  and  a  distinctive  flavor.  II. 
To  prevent,  or  at  least  retard,  the  decom- 
position of  the  cheese — especially  in  instances 

15  where  the  cheese  is  eoft  or  has  an  unstable 
composition  such  as  ordinarily  invites  rapid 
decay.  III.  To  confer  upon  the  cheese  a 
heterogeneous  texture,  so  as  to  prevent  it 
from  becoming  pasty.  IV.  To  give  the 

2o  cheese  a  distinctive  and  attractive  appear- 
ance. 

I  begin  with  a  cheese  body,  which  may  it- 
self be  a  finished  cheese.  I  prefer  to  use  a 
so-called  soft  cheese,  because  of  the  richness 

25  of  its  flavor.  Cream  cheese  answers  the 
purpose  admirably.  Cream  cheese,  as  its 
name  implies,  is  made  from  materials  con- 
taining an  excess  of  cream,  and  because  of 
this  fact  is  not  only  soft  but  unstable. 

30  Under  ordinary  conditions,  it  does  not  stay 
fresh  very  long,  especially  in  warm  weather. 
The  decomposition  of  cheese  of  this  kind  is 
perhaps  not  properly  designated  as  putre- 
faction. Even  after  undergoing  partial  de- 

35  composition  the  cheese  is  still  edible,  but 
owing  to  the  gradual  accumulation  of  vari- 
ous organic  acids  within  the  cheese  body  the 
taste  of  the  latter  is  greatly  impaired,  and 
the  flavor  is  no  longer  uniform  for  cheeses 

40  of  the  same  kind  or  even  for  different  parts 
of  an  individual  cheese.  Again,  the  partial 
decomposition  tends  to  separate  the  liquid 
from  the  solid  portions,  and  to  cause  the 
evolution  of  odoriferous  gases.  The  taste  of 

45  lactic  acid  begins  to  predominate,  and  gives 
the  cheese  a  sour  taste.  While  lactic  acid  is 
itself  healthy,  the  sour  taste  due  to  its  for- 
mation under  conditions  here  contemplated 
is  objectionable. 

50  What  I  seek  to  do.  therefore,  is  to  dis- 
tribute throughout  the  cheese  body  a  com- 
minuted, edible,  organic  material  capable  of 
not  only  acting  as  a  preservative  of  the 
cheese,  but  also  of  conferring  upon  the  latter 

55,. an  agreeable  flavor,  thus  overcoming  the 
flavor  of  badly-tasting  acids  therein  con- 


tained. For  this  purpose  I  use  ordinary 
preserved  cherries,  which  I  cut  or  commi- 
nute into  little  bits  and  work  into  or  mix 
with  the  cheese  body,  and  so  distribute  with  eo 
approximate  uniformity  throughout  the 
mass  thereof. 

Reference  is  made  to  the  accompanying 
drawing  forming  a  part  of  this  specification, 
and  in  which  like  letters  indicate  like  parts,  95 
the  figure  being  a  perspective  of  a  bar  of 
cheese  made  in  accordance  with  my  inven- 
tion. 

The  body  appears  at  1,  and  at  2  are  shown 
the  bits  or  pieces  of  cherries,  which  are  dis-  ?Q 
tributed  throughout  the  mass  or  substance 
of  the  bar,  as  nearly  uniform  as  practicable. 
The  particular  specimen  here  shown  is  a  so- 
called  package  cheese;  that  is,  a  flat  bar  or 
small  brick-like  member  adapted  to  be  75 
wrapped  in  tin  foil  or  otherwise  protected 
until  ready  for  immediate  use.  My  im- 
proved cheese,  however,  can  be  put  up  in 
any  other  form  desired. 

As  a  typical  illustration,  I  will  use  cream  BO 
cheese.     This   is   soft,   as   above   indicated. 
To  each  ninety  pounds  of  the  cheese  body  I 
use  ten  pounds  of  ordinary  preserved  cher- 
ries, such  for  instance  as  are  usually  sold  as 
bottled   cherries.     These   are   so  commonly  86 
known  as  to  need  no  description.     As  orig- 
inally prepared  they  are  seeded,  and  then 
with  about  ten  per  cent,  by  weight  of  sugar 
thev  are  cooked,  after  which  they  ane  bot- 
tled.    I  take  these  preserved  cherries,  run  90 
them  through  a  sausage  grinder  and  thus 
cut  them  into  bits,  and  then  mix  these  bits 
with  the  cream  cheese.     The  entire  mass  is 
now  worked  up,  and  next  passed  between 
rollers  and  finally  cut  or  molded  into  bars  85 
or  bricks',  as  shown  in  the  drawing. 

The  completed  bar  of  cheese  contains  by 
weight  about  ten  per  cent.  of.  the  commi- 
nuted cherries,  about  one  per  cent,  of  the 
entire  mass  or  ten  per  cent,  of  tile  contained  100 
cherries  being  sugar. 

In  the  cheese  thus  prepared  life  flavor  is 
very  pleasant,  as  tne  taste  of  the  cheese  body 
blends  harmoniously  with  the  taste  of  both 
the  sugar  and  the  cherries.  The  cherries  105 
have  antiseptic  properties,  and  this  is  also 
true  of  the  sugar.  Hence,  the  cherries  thus 
used  have  a  tendency  to  preserve  the  cheese 
body.  By  actual  trial  I  have  found  that 
tlu>  comminuted  cherries  preserve  the  entire  110 
mass  of  the  cheese  body,  though  not  in  actual 
contact  with  the  mass  at  every  point  therein. 


1,163,066 


Each  bit  or  portion  of  cherry  appears  to 
have  a  tendency  to  preserve  portions  of  the 
cheese  body  close  to  it,  though  not  resting 
directly  against  it.  In  other  words,  each 
5  bit  of  cherry  tends  to  preserve  all  the  ma- 
terial contained  in  a  miniature  zone  of 
larger  size  than  the  bit  of  cherry. 

I  find  that  a  cheese,  treated  as  above  de- 
scribed, will  last  twice  as  long,  before  under- 

10  going  a  given  degree  of  decomposition,  as  if 
not  so  treated. 

Because  of  the  heterogeneous  character  of 
the  finished  article,  it  is  not  pasty  and  can 
not  readily  become  so.  It  retains  all  the 

15  richness  of  flavor  peculiar  to  a  cream  cheese 
or  other  soft  cheese,  and  it  has  a  marked 
tendency  to  maintain  its  original  consistency 
and  its  general  appearance  unchanged  for  a 
relatively  long  period  of  time. 

20       I  claim  :— 

1.  A   cheese,    comprising   a    cheese   body 
having    its    mass    interspersed    throughout 
with  comminuted  cherries. 

2.  A  cheese  comprising  a  soft  cheese  body 
25  having    its    mass    interspersed    with    com- 
minuted cherries. 

5.  A  cheese  comprising  a  body  of  cream 
cheese  having  its  mass  interspersed  with 
comminuted  cherries. 

30  4.  A  cheese  comprising  a  cheese  matrix  in- 
terspersed with  distinct  bodies  of  appre- 
ciable size,  each  of  said  bodies  consisting  of 


a  vegetable  substance  sweetened  with  a  fla- 
voring material. 

5.  A  cheese  body  comprising  a  matrix  of  05 
cream    cheese    interspersed    with    distinct 
bodies  of  readily   noticeable  size,  each  of 
said  bodies  consisting  of  a  vegetable  sub- 
stance sweetened  with  sugar. 

(>.  A  cheese  comprising  a  cheese  body  fla-  40 
vored  with  preserved  cherries. 

7.  A   cheese   comprising  a   cream   cheese 
body  containing  cherries. 

8.  A   cheese   comprising   a   cream    cheese 
body  interspersed  with  -comminuted  cherries  <5 
preserved  in  sugar. 

9.  A   cheese   comprising   a    cream    cheese 
body    interspersed   with    comminuted  cher- 
ries preserved   in   sugar,   in   the  proximate 
portion  of  nine  parts  uf  said  cheese  body  to  50 
one  part  of  said  cherries,  by  weight. 

10.  A  cheese,  comprising  a  cheuse  body  in- 
terspersed    throughout    with    comminuted 
cherries  preserved  in  sugar,  the  proximate 
proportions,  by   weight,  being  one  part  of  55 
sugar,   nine   parts   of   cherries   and   ninety 
parts  of  said  cheese  body. 

Signed  in  the  presence  of  two  subscribing 
witnesses. 

LINN  EUGENE  CARPENTER. 

Witnesses : 

J.  F.  WHITNEV. 
L.  E.  BUCKBIE. 


v  V/ 


UNITED  STATES  PATENT  OFFICE. 

JAMES  LEWIS  KRAFT,  OF  CHICAGO,  ILLINOIS,  ASSIGNOR  TO  J.  L.  KRAFT  &  BROS.  CO.,  A 

CORPORATION  OF  ILLINOIS. 

)  PROCESS  OF  STERILIZING  CHEESE  AND  AN  IMPROVED  PRODUCT  PRODUCED  BY  SUCH 

PROCESS. 


1 4,777.       f  Specification  of  Reissued  letters  Patent.    Reissued  Dec.  23,  14*19. 

No  Drawing.  Jciiginal  No.  1,186,524,  dated  June  6,  1916,  Serial  No.  86,764,  filed  March  25,  1916.     Applica- 
>  tion  for  reissue  filed  October  18,  1919.     Serial  No.  331,721. 


To  all  whom  f'  ~iay  concern: 

Be  it  know/,  chat  I,  JAMES  LEWIS  KRAFT, 
a  citizen  of  the  United  States,  residing  at 
Chicago,  in  the  county  of  Cook  and  State 
of  Illinois,  have  invented  certain  new  and 
Improved  Processes  of  Sterilizing  Cheese 
and  Improved  Products  Produced  by  Such 
Processes,  of  which  the  following  is  a  speci- 
fication. 

10      This   invention   relates   to   an   improved 
process  of  sterilizing  cheese  to  render  it  per- 
manently keeping,  and  to  the  product  there- 
by produced. 
The  chief  object  of  the  invention  is  to  con- 

16  vert  cheese  of  the  Cheddar  genus  into  such 
condition  "that  it  may  -be  kept  indefinitely 
without  spoiling,  under  conditions  which 
would-  ordinarily  cause  it  to  spoil,  and  to 
accomplish  this  result  without  substantially 

80  impairing  the  taste  of  the  cheese.  Inciden- 
tally, the  process  has  a  marked  value  in  that 
it  has  the  effect  of  permanently  arresting 
the  curing  or  flavor-development  of  the 
cheese,  from  which  it  follows  that  the  cheese 

26  may  be  brought  to  the  precise  stage  of  ripen- 
ing desired  and  then  permanently  arrested 
and  kept  in  that  stage  or  condition  until 
consumed. 
The  invention  consists  in  the  matter  here- 

80  inafter  described  and  more  particularly 
pointed  out  in  the  appended  claims. 

It  is  common  knowledge  that  various  feed 
products  may  be  sterilized  by  the  applica- 
tion of  heat  and  then  hermetically  sealed  un- 

85  der  sterilized  conditions  and  so  rendered  per- 
manently keeping.  But  the  attempt  to  ap- 
ply such  treatment  to  cheese 'of  the  Cheddar 
genug  has  invariably  resulted  in  failure,  so 
far  as  rendering  the  product  permanently 

40/  keeping  is  concerned. 

_  /    "  is  a  well  known  fact  that  cheese  of  the 
vCheddar  genus  cannot  be  heated  to  a  tem- 
perature much  above  its  melting  point  with- 
out disintegrating  and  permanently  losing 

46  its  true  cheesy  character.  That  is  to  say,  the 
melted  cheese  becomes  stringy  and  the  casein 
and  fats  separate  and  cannot  be  returned  to 
their  original  combined  true  cheese  form 
arid  homogeneous  condition.  For  this  reason 

60  it  has  been  impossible  to  treat  such  cheese 
to  a  high  sterilizing  temperature  without 
spoiling  it,  and  a  completely  sterilized,  that 


is  to  say.  a  permanently  keeping  cheese  of 
the  Cheddar  genus  has  not  been  produced 
prior  to  my  discovery  j  55 

I  understand  that*4arkms  cheeses,  espe- 
cially of  the  soft  varieties,  such  as  Camem- 
bert,  Limburger,  Brie,  etc.,  which  in  the  ad- 
vance images  of  curing*  become  liquid  or 
semi-liquid,  have  been  made  permanently  60 
keeping  by  sterilizing  with  heat  and  sealing 
hermetically  under  sterilized  conditions.  I 
belit  ve  the  explanation  to,  be  that  in  the 
process  of  making  and  curing  soft  cheeses  of 
the  varieties  stated,  all  those  bacteria  which  65 
can  only  be  killed  by  heat  of  a  comparatively 
high  degree,  have  been  killed  off,  (possibly 
by  a  toxic  condition  of  the  cheese  as  re- 
gards such  bacteria,  developed  by  the  cur- 
ing) while  the  remaining  bacteria  are  all  70 
such  as  may  be  'killed  at  a  relatively  low 
temperature,— a  temperature  below  that  at 
which  the  cheese  will  disintegrate  and  be 
spoiled.  Hence,  sterilization  of  these  cheeses 
has  been  possible.  On  the  other  hand,  in  76 
case  of  cheese  of  the  Cheddar  genus,  the 
making  and  curing  or  ripening  does  not 
eliminate  bacteria  present  and  which  require 
a  relatively  high  temperature  to  kill  them, 
and  it  follows  that  a  high  temperature  for  80 
sterilizing  is  imperative,  and  coupled  with 
such  high  temperature  treatment,  some 
treatment  which  will  prevent  the  high  tem- 
perature from  spoiling  or  disintegrating 
the.  cheese.  85 

f '  I  have  discovered  that  cheese  of  the 
"Cheddar  genus  may  be  prevented  from  dis- 
integrating under  the  action  of  heat  of  as 
high  temperature  as  175°  F.  or  even  more,  by 
subjecting  the  mass  to  proper  agitation  and  90 
stirring  continuously  or  substantially  con- 
tinuously throughout  the  period  beginning 
with  the  application  of  heat  to  the  cheese, 
and  continued  until  it  has  reached  the  nec- 
essary temperature  and  been  maintained  at  95 
that  temperature  amply  long  enough  to  in- 
sure thorough  sterilization.  A  temperature 
of  175°  F.  maintained  for  a  period  of  ten 
or  fifteen  minutes  is  ample  to  insure  thor- 
ough sterilization.  lot 

In  carrying  ojut  my  improved  process,  a 
preferred  way  is  substantially  as  follows: 
The  cheese  having  been  made  and  cured  to 
the  desired  stage  in  the  usual  or  any  suit- 


14,777 


able  way,  the  bandages  are  removed  and  the 
cheese  cut  up  into  small  pieces,  preferably 
by  the  use  of  a  suitable  slicing  machine;  the 
cutting  up  being  desirable  to  facilitate  the 
5  stirring  in  the  early  stages  and  to  allow  the 
heat  to  penetrate  quickly  and  with  approxi- 
mate uniformity.  The  cut  up  cheese  is 
placed  in  a  steam  jacketed  or  hot  water 
jacketed  kettle,  or  other  suitable  heating  cle- 

10  vice,  wherein  it  may  be  subjected  to  the  de- 
sired temperature  without  scorching.  The 
kettle  or  other  receptacle  in  which  the 
cheese  is  treated  is  desirably  equipped  with 
mechanical  stirrers,  though  stirring  might 

15  be  performed  manually.  The  steam,  hot 
water,  or  other  source  of  heat,  is  then  ap- 
plied gradually  to  the  vessel  and  the  tem- 
perature raised  until  th'e  contents  of  the  ket- 
tle reach  approximately  175°  F.  at  approxi- 

20  tnately  which  temperature  it  is  held  for  a 
period  sufficient  to  effect  complete  steriliza- 
tion, usually  for  approximately  fifteen  min- 
utes. While  the  cheese  is  being  melted  and 
while  it  is  held  at  sterilizing  temperature, 

25  it  is  actively  stirred  or  agitated  by  suitable 
stirrers,  and  this  treatment  results  in  main- 
taining the  mixture  homogeneous,  prevents 
it  from  losing  its  true  cheese  character  and 
causes  it  to  retain  its  homogeneous  condi- 

30  tion  when  cooled.  After  complete  steriliza- 
tion is  assured,  the  liquid  cheese  is  run  off 
into  suitable  containers  and,  ordinarily,  her- 
metically sealed  under  sterile  conditions. 
After  it  has  cooled  it  possesses  its  original 

35  flavor  unimpaired,  or  substantially  unim- 
paired, and  its  texture  is  homogeneous  and 
substantially  the  same  as  it  was  before  the 
treatment,  excepting,  of  course,  the  elimi- 
nation of  such  cellular  cavities  as  may  have 

40  existed  in  the  cheese.  The  hermetically 
sealing  under  sterilized  conditions  is  pref- 
erably and  readily  accomplished  by  draw- 
ing off  the  cheese  into  thoroughly  clean  cans 
or  jars  and  sealing  these  while  the  cheese 

45  still  remains  at  a  sterilizing  temperature. 
The  subsequent  cooling  of  the  contents  of 
the  containers  produces  a  partial  vacuum 
and  causes  atmospheric  pressure  to  supple- 
ment the  mechanical  pressure  through  which 

50  the  seal  is  effected ;  such  vacuum  sealing  be- 
ing well  understood  in  the  art  of  canning 
'  and  packaging  fluids. 

In  the  use  of  the  term  "Cheddar  genus" 

I      I  refer  to  all  the  cheeses,  however  named, 
-v55  made  by  a  Cheddar  process.    The  group  of 
so-called  American  cheeses  are  typical  ex- 
\___arnples  of  the  Cheddar  genus. 
~~  I  claim : 
1.  The    improved    process    of    rendering 

60  cheese  of  the  Cheddar  group  permanently 
keeping,  which  consists  in  heating  and  melt- 
ing the  cheese,  actively  stirring  it  while 
melted,  and  while  thus  maintained  in  ho- 
mogeneous condition,  raising  its  tempera- 

66  turc  to  such  degree  as  to  effect  complete 


sterilization,  and  then  inclosing  it  in  pro- 
tective containers  under  sterilized  condi- 
tion. 

2.  The    unproved    process    of    rendering- 
cheese  of  tl\Q  Cheddar  genus  permanently  70 
keeping,  which  consists  in  heating  it  to  ap- 
proximately 175°   F.,  retaining  it  at  such 
raised  temperature  for  a  substantial  period, 
agitating  or  stirring  the  cheese  during  the 
treatment  with. heat,  and  finally  placing  it  75 
while  sterile  in  suitable  sterilized  hccmeti- 
cally  sealed  containers. 

3.  As  a  new  article  of  manufacture,  com- 
pletely  sterilized    cheese   of   the   Chedd«i 
genus. 

4.  As  a  new  article  of  manufacture,  a  her- 
metically sealed  completely  sterilized  pack- 
age of  cheese  of  the  Cheddar1  genus. 

5.  As  a  new  article  of  manufacture,  a  her- 
metically sealed  completely  sterilized  pack- 
age of  non-liquid  homogeneous  cheese  of  the 
Cheddar  genus. 

6.  As  a  new  article  of  maii-ufrtpture,  a 
packaged  product,  comprising  honfogeneoas 
sterilized  cheese  of  the  Cheddar  genus,  in-  90 
closed  in  a  hermetically  sealed  container. 

7.  As  a  new  article  of  manufacture,  chetese 
of  the  Cheddar  genus,  homogeneous  and  ;9o 
sterilized  as  to  be  permanently  keeping,     --- 

8.  The   improved    process   of   rendering  95 
cheese  of  the  Cheddar  group  permanently 
keeping,  which  consists  in  heating  the  cheese, 
meanwhile  actively  stirring  it  to  maintain  it 

in  homogeneous  condition,  raising  its  tem- 
perature to  such  a  degree  as,  to  effect  steri-  100 
lization  throughout  and  then  inclosing  it  in 
protective  containers. 

9.  The  method  of  treating  cheese  of  the 
Cheddar  group  which  consists  in  heating 
the  same  to  a  temperature  of  approximately  105 
175°  F.,  maintaining  at  least  said  tempera- 
ture for  not  less  than  ten  minutes  and  ac- 
tively stirring  the  cheese  during  said  heat 
treatment. 

10.  The  improved  process  of  rendering  no 
cheese  of  the  Cheddar  group  permanently 
keeping  which  consists  in  heating  the  cheese 

to  approximately  175°  F.,  maintaining  at 
least  said  temperature  for  not  less  than  ten 
.minutes  whereoy  sterilization  is  effected,  dc-  115 
•tiycly  stirring  tile  cheese  during  said  heat 
,  pfttment  to  prevent  disintegration,  and  ift- 
'froMug  said  cheese  in  a  protective  container^- --»-^ 

11'."  As  a  new  article  of  manufacture  cheese 
of  the  Cheddar  genus  homogeneous  in  tex-  120 
ture,  sterile,  and  permanently  fixed  against 
further  ripening. 

12.  The  improved  process  of  rendering 
cheese  of  the  Cheddar  group  ripened  to  the 
desired  flavor  permanently  keeping,  which  125 
consists,  after  the 'cheese  has  been  ripened  to 
a  desired  stage,  in  heating  the  cheese  mean- , 
while  actively  stirring  it  to  maintain  it  Jn~ 
homogeneous  condition,  and  raising  its  tern 
perature  to  such  a  degree  as  to  effect  steri-  18*0 


J, 


14,777 


a 


lization  throughout  and  arrest-further  ripen- 
ing. 

13.  The   improved   process   of   rendering 
cheese  of  the  Cheddar  group  ripened  to  the 

5  desired  flavor  permanently  keeping,  which 
consists,  after  the  cheese  has  been  ripened  to 
a  desired  stage,  in  heating  the  cheese,  mean- 
while actively  stirring  it  to  maintain  it  in 
homogeneous  condition,  raising  its  tempera  - 
10  ture  to  such  a  degree  as  to  effect  .sterilization 
throughout  and  arrest  further  ripening,  and 
inclosing  the  same  in  hermetrically  sealed 
containers. 

14.  The   improved    process    of    rendering 
15  cheese  of  the  Cheddar  genus  permanently 

keeping,  which  consists  in  comminuting  the 


dice.-*',  heating  the  same  sufficiently  to  ef 
feet  sterilization  and  actively  stirring  the, 
material  during  the  tinie  of  heating  thereby 
producing  a  homogeneous  ma.^s  and  main-  20 
taining  the  cheese  texture. 

15.  The   improved    process   of   rendering 
cheese  of  the  Cheddar  genus  permanently 
keeping,  which  consists  in  comminuting  tlits 
cheese,  heating  the  same  to  approximately  25 
170'"  I-\,  maintaining  at  least  said  tempera- 
ture for  not  less  than  ten  minutes,  actively 
stirring  the  material  during  said  heating  to 
prevent    disintegration    and    effect    homo- 
geneity and  inclosing  the  same  in  hermeti-  30 
callv  sealed  containers. 

JAMES  LEWIS  KRAFT. 


J. 


UNITED  STATES  PATENT  OFFICE. 


1,334,693. 

No  Drawing. 


CHARLES  F.  DOANE,  OF  EUREKA,  CALIFORNIA. 
PROCESS  OF  MAKING  EMMENTHAL  OR  SWISS  CHEESE. 

specification  of  Letters  Patent.      Patented  Mar.  23, 1920. 

Application  filed  May  23,  1919.     Serial  No.  299,124. 


55 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  CHARLES  F.  DOANE, 
residing  at  Eureka,  in  the  county  of  Hum- 
boldt  and  State  of  California,  have  invented 
certain  new  and  useful  Improvements  in 
Processes  of  Making  Emmenthal  or  Swiss 
Cheese ;  and  I  do  hereby  declare  the  follow- 
ing to  be  a  full,  clear,  and  exact  description 
of  the  same. 

At  the  present  time  the  manufacture  of 
Emmenthal  cheese  (made  and  marketed  in 
the  United  States  under  the  name  of  domes- 
tic Swiss)  is  a  highly  developed  ail  requir- 
ing great  skill,  acquired  through  long  ex- 
perience, to  secure  average  results.  Prac- 
tically all  of  the  Swiss  cheese  makers  in  the 
United  States  are  men  who  learned  the  art 
usually  in  Switzerland.  The  length  of  time 
required  to  learn  the  art,  and  the  very  hard 
hours  of  labor  required  to  manufacture  the 
product,  under  the  usual  method,  has  dis- 
couraged residents  of  the  United  States 
from  learning  the  business. 

The  skill  acquired  in  learning  Swiss 
cheese  making  is  largely  in  the  ability  to  tell 
when  the  curd  is  ready  to  dip  from  the  whey 
and  in  adjusting  the  cooking  temperature. 
If  the  curd  is  dipped  too  soon,  glaesler,  or 
blind  cheese,  may  result.  If  the  time  is  too 
long  and  the  curd  becomes  too  dry,  the  rind 
will  peel  while  the  cheese  is  being  handled 
in  the  press,  and  the  cheese  may  crack  badly 
in  the  curing  room.  Either  of  these  condi- 
tions, resulting  from  too  long  or  too  short 
cooking,  is  very  serious.  A  difference  in 
time  of  a  very  few  moments  frequently  re- 
sults in  failure. 

It  is  doubtful  if  any  one  unfamiliar  with 
cheese  curds  of  any  kind  can  acquire  the 
requisite  skill  in  less  than  two  years,  though 
an  experienced  maker  of  American,  or  ched- 
dar,  cheese  may  acquire  the  skill  in  one  year. 
In  Switzerland  apprenticeships  of  a  number 
of  years  are  required.  The  inspector  of 
Swiss  cheese  factories  for  the  Wisconsin 
Dairy  and  Food  Commission  has  advocated 
the  establishment  of  a  State  Swiss  cheese 
factory  for  instructional  purposes.  He  urged 
that  in  case  such  a  factory  was  established, 
at  least  three  years'  experience  in  a  Swiss 
cheese  factory  be  required  for  entrance  to 
the  instructional  courses,  on  the  ground  that 
this  length  of  time  was  required  to  master 
the  primary  knowledge  of  cheese  making. 

With  the  present  knowledge  and  practice 
of  Swiss  cheese  making,  probably  not  more 


than  ten  per  cent,  of  this  type  of  cheese 
made  in  the  United  States  would  grade 
"fancy'',  or  would  be  a  satisfactory  substi- 
tute for  the  imported  cheese,  which  in  turn  60 
is  the  best,  from  the  standpoint  of  the  Ameri- 
can consumer,  of  the  cheese  made  in  Swit- 
zerland. It  is  not  unusual  in  Wisconsin  for 
a  factory  operated  by  an  experienced  and 
capable  cheesemaker  to  fail  to  turn  out  a  65 
single  fancy  cheese,  in  the  course  of  a  season, 
and  it  is  extremely  unusual  for  a  factory  to 
make  as  much  as  fifty  per  cent,  of  cheese  of 
this  grade  in  one  season.  Factories  making 
an  unusually  large  percentage  of  the  best  70 
grade  one  year  may  not  make  as  much  as 
ten  per  cent,  of  the  same  grade  the  year  fol- 
lowing, though  operated  by  the  same  man. 

The  objects  mainly  sought  to  be  attained 
by  the  present  invention  are:  75 

Firstly,  to  provide  a  process  which  will 
render  unnecessary  that  high  degree  of  skill 
and  experience  which  has  heretofore  been 
necessary  to  produce  cheese  of  "fancy" 
grade.  so 

Secondly,  to  provide  a  process  with  which 
rheese  of  a  much  higher  average  quality  can 
be  produced  than  with  processes  heretofore 
practised. 

Thirdly,  to  eliminate  losses  due  to  deterio-  85 
ration,  cracking,  swelling,  etc.,  in  the  curing 
stages.  ,-'p  '. 

fourthly,  to  provide  a  process  in  which 
the  product  is  rendered  more  rubbery  and 
elastic,  the  distribution  of  the  eyes  is  made  90 
more  uniform,  and  the  eye  formation  is  car- 
ried to  a  higher  development  without  danger 
of  cracking  the  rind. 

Fifthly,  to  provide  a  process  with  which 
the  uniformity  and  average  flavors  may  be  95 
controlled  and  modified. 

To  the  above  ends,  this  invention  consists 
in  certain  novel  modifications  or  variations 
in  the  usual  process  in  connection  with  cer- 
tain additional  steps  or  manipulation  of  the  100 
milk  and  curd,  all  as  will  be  hereafter  point- 
ed out  in  such  wise  as  to  be  readily  under- 
stood by  those  skilled  in  the  art  of  Swiss 
cheese  making. 

In  its  broader  aspect,  the  process  of  the  105 
present  invention  involves  a  step  of  prelimi- 
nary preparation  of  the  milk  by  heat  where- 
by the  subsequent  cooking  time  and  tempera- 
ture become  factors  which  in  practice  can 
be  determined  by  comparatively  unskilled  HO 
operatives,  or  reduced  to  a  time  and  tem- 
perature  basis   applicable   in    substantially 


1,334,693 


all  conditions  met  with  in  commercial  prac- 
tice. In  other  words,  a  standard  of  temper- 
ature and  of  cooking  time  becomes  prac- 
ticable, with  little  or  no  clanger  of  spoiling 
5  the  batch,  without  the  highly  technical 
skill  heretofore  essential  for  practically  suc- 
cessful results. 

The  following  is  an  example  of  proven 
practice  giving  temperature  and  time  which 

10  are  preferred  because  of  the  excellence  of 
the  resultSj  but  which  are  subject  to  consid- 
erable variation  with  good  results,  in  some 
instances  desirable  where  different  texture 
and  flavor  are  desired. 

15  The  milk  from  any  source,  in  which  lactic 
acid  development  is  not  excessive,  and  hav- 
ing the  requisite  butter  fat  content,  is  raised 
in  temperature  to  approximately  143°  F., 
preferably  in  a  known  creamery  apparatus, 

20  such  as  a  continuous  heater.  If  heated  to  a 
higher  degree — say  155°  F. — the  indications 
are  that  immediate  cooling  is  desirable,  but 
at  lower  temperatures  (and  the  indications 
are  that  temperatures  as  low  as  135°  F.  may 

25  be  employed)  the  temperature  may  be  main- 
tained for  a  considerable  period  without  in- 
jury. 

After  being  held  for  approximately  thirty 
minutes,  the  milk  should  be  cooled  to  a  tem- 

30  perature  desirable  for  bacterial  culture  inoc- 
ulation, an  effective  temperature  being  be- 
low 90°  F.,  or  approximately  88°  F..  and  at 
this  time  the  milk  may  be  pumped  into  the 
usual  steam  jacketed  round  bottom .  kettles. 

35  The  bacteria]  cultures  and  a  salt  or  acid 
are  preferably  added  either  simultaneously 
or  successively  before  the  rennet,  or  other 
known  casein-coagulating  enzyms,  to  impart 
the  capacity  of  forming  a  curd  which  is  less 

40  sensitive  to  over  cooking  in  the  subsequent 
cooking  stages.  This  is  conveniently  accom- 
plished by  addition  of  hydrochloric  acid  or 
salt  (XaCl).  Hydrochloric  acid  of  commer- 
cial strength  answers  well,  and  about  110 

45  c.  c.  are  added  to  1650  pounds  of  milk,  for 
example,  in  each  kettle.  The  acid  is  diluted 
with  cold  water — say  two  gallons — so  as  to 
prevent  coagulation  before  it  is  thoroughly 
mixed  with  the  batch  of  milk. 

50  The  bacterial  cultures  of  two  different 
organisms  are  then  added.  These  cultures  are 
characterized  by  the  production  of  a  high 
percentage  of  lactic  acid  at  high  tempera; 
tures,  even  up  to  the  cooking  temperatures 

55  subsequently  employed,  and  by  the  produc- 
tion of  the  eyes  and  characteristic  Swiss 
cheese  flavors. 

The  first  culture  may  be  recognized  as 
Bulgarians,  and  it  is  added  to  the  batch  in 

60  the  proportion  of.  say,  two  quarts  of  milk 
diluted  with  two  gallons  of  cold  water. 

The  existence  and  action  of  the  other 
organism  or  organisms  having  the  stated 
characteristics  is  recognized  and  proven,  but 

65  at  this  time  a  specific  identifying  name  is 


not  recognized.  It,  or  they,  may  be  pro- 
vided by  adding  30  grams  of  ground  Swiss 
cheese  to  1500  c.  c.  of  sterilized  whey,  and 
developing  for  a  period  of  about  24  hours. 
This  quantity  is  added  to  each  batch.  70 

The  organisms  last  referred  to  have  been 
isolated,  developed  in  sterile  media,  and 
dried.  The  indications  are  that  the  dried 
product  will  enable  the  commercial  opera- 
tions to  be  carried  on  with  an  increased  cer-  75 
tainty  of  result,  but  the  identification,  isola- 
tion, development,  etc.,  of  these  characteris- 
tic Swiss  cheese  bacteria  or  organisms  con- 
stitutes no  part  of  my  invention  and  is  not 
claimed  herein.  80 

After  slightly  warming  the  milk,  say  to 
bring  it  to  a  temperature  of  approximately 
95°  F.,  about  110  c.  c.  of  rennet  extract  fs 
added  to  each  batch. 

The  milk  is  "set"  for  about  thirty  min-  85 
utes;  i.  e.,  coagulation  takes  place,  and  then 
the  curd  is  cut,  the  temperature  at  this  time, 
owing  to  radiation  losses,  being  a  few  de- 
grees lower  than  95°  F.,  last  above  referred 
to,  although  this  is  of  no  moment.    The  cut-  90 
ting  is  done  with  the  customary^  harp  in  both 
directions,  and  the  cut  curd  is  stirred  for 
about  five  minutes  with  the  scoop  to  bring 
up  any  large  chunks  and  the  latter  are  cut 
with   the   scoop.     Following  this,   stirring  95 
with  the  harp  is  continuous  until  the  par- 
ticles are   fairly  small — say  approximately 
the  size  of  kernels  of  corn. 

About  twent}'  minutes  after  the  first  cut- 
ting,   steam    is    applied    and    the    curd    is  100 
brought  up  to  approximately  130°  F.    The 
period  required  to  attain  this  temperature 
being  about   thirty   minutes.     During   the 
heating,    and    continuing    for,    say,    forty 
minutes  after  the  said  temperature  has  been  105 
reached,   active   stirring    with    a   standard 
whip  stirrer  is  continued,  when  the  curd 
should  be  ready  for  dipping. 

Contrary  to  prior  practice,  considerable 
\  ariations  in  temperatures  and  time  are  per-  110 
missible    under  .all    conditions   in   cooking 
under  present  process  without  injuriously 
affecting  the  product,  and  it  may  be  noted 
that  the  time  given  is  comparatively  long 
and   the   temperature   comparatively  high,  115 
but  the  practical  results  have  been  excel- 
lent.   Any  conditions  in  the  milk  heretofore 
causing   uncertainty    in    result   unless   the 
cooking  temperature  and  the  dipping  time 
were  performed  exactly  right,  are  overcome.  ]  20 
It   will,   therefore,   be  seen  that   with  the 
present  process,  certainty  in  results  is  as- 
sured under  all  conditions,  and  the  opera- 
tions may  be  reduced  to  a  time  and  temper- 
ature basis  within  wide  limits  which  can  be  125 
followed  readily  by  comparatively  unskilled 
operators. 

Subsequent  steps  in  the  process  are  briefly 
as  follows : 

The  curd  is  dipped,  or  seined,  with  a  linen  130 


1,334,693 


cloth  of  open  mesh,  preferably  by  removing 
the  entire  mass  of  curd  in  one  dip,  and  the 
curd  is  placed  in  a  hoop  and  pressed  to  give 
form  to  the  cheese.  The  formed  curd  is 
5  turned  and  cloth  changed  about  four  times 
at  intervals  of  about  one  hour,  and  the  press- 
ing is  continued  for  about  twenty  hours 
longer. 

The  now   formed  cheese   is  placed  in   a 

10  brine  tank  for,  say,  48  hours,  to  form  a  hard 
rind,  and  is  then  placed  in  a  cold  room  (56° 
F.  to  60°  F.  or  thereabout).  After  this  it  is 
placed  in  a  warm  room  (68°  F.  to  72°  F. 
or  thereabout)  where  eyes  are  fully  de- 

15  veloped,  and  it  is  then  returned  to  a  cold 
room  until  flavor  and  texture  are  developed. 
The  time  period  may  be  three  or  four 
months  for  all  shelf  or  room  handling,  and 
during  this  period  the  cheese  should  be 

20  turned,  washed  and  salted  every  other  day. 

While  it  may  not  yet  be  stated  as  a  fully 

determined  fact,  it  is  believed  the  excellence 

of  the  product  and  the  latitude  permissible 

in  the  time  and  temperature  ranges  at  the 

25  periods  where  heretofore  the  highest  skilled 
operators  could  not  be  certain  of  the  result, 
are  due  to  the  physical  changes  wrought  in 
the  milk  in  the  initial  step  or  steps  of  the 
process,  but  it  is  not  desired  that  the  claims 

30  should  be  limited,  except  where  so  specified, 
to  the  particular  time  and  temperature 
stated,  especially  in  those  portions  of  the 
process  which  substantially  conform  to  prior 
practice. 

35  The  term  "rennet"  is  employed  herein  as 
representative  of  known  enzyms  which  are 
casein  coagulants  adapted  to  be  used  in 
cheese  manufacture. 

"Cooking",  as  the  term  is  used  herein,  is 
1 40  that  part  of  the  process  in  cheese  making 
where  the  curd  is  given  the  desired  firmness 
and  the  moisture  or  whey  is  expelled  from 
the  curd  particles  by  the  application  of 
heat  through  an  extended  period  of  time. 

45       What  I  claim  is: 

1.  A  process  of  making  cheese  of  the 
Emmenthal  or  Swiss  type  which  consists  in 
preliminarily  heating  the  milk  to  a  tempera- 


ture between  134°  and  155°  F.,  cooling  the 
same,  adding  rennet  thereto  and  forming  a  50 
curd,  and  finally  cooking  the  curd  by  the 
application  of  heat  to  give  the  desired 
firmness  and  expel  the  moisture  or  whey 
from  the  curd  particles. 

2.  A  process  of  making  cheese  of  the  Em-  55 
menthal  or  Swiss  type,  embodying  the  steps 

of  preliminarily  heating  the  milk  to  a  tem- 
perature above  that  of  the  subsequent  cook- 
ing temperature  of  the  curd,  and  not  in  ex- 
cess of  approximately  155°  F.,  the  duration  60 
of  the  heating  period  being  inversely  in  pro- 
portion to  the  temperature  employed,  cool- 
ing the  milk,  adding  rennet  thereto  to  form 
a  curd,  and  finally  cutting,  stirring  and 
cooking  the  curd.  65 

3.  A  process  of  making  cheese  of  the  Em- 
menthal  or   Swiss  type   which  consists   in 
heating  the  milk  to  a  temperature  between 
134°  and  155°  F.,  cooling  the  same,  adding 
thereto  an  acid  or  salt  having  the  property  70 
of  restoring  or  increasing  rennet  action,  also 
adding  thereto  bacterial  cultures  capable  of 
producing  a  high  percentage  of  lactic  acid 

at  high  temperatures  and  operating  to  pro- 
duce eyes  and  characteristic  Swiss  cheese  75 
flavor  in  the  cheese;  adding  rennet;  allow- 
ing the  curd  to  set;  cutting,  stirring  and 
cooking  the  curd ;  and  finally  withdrawing 
and  forming  the  curd  into  cheese. 

4.  A  process  of  making  cheese  which  con-  80 
sists  in  heating  the  milk  to  approximately 
143°  F.,  cooling  the  same,  adding  thereto 

an  acid  or  salt  having  the  property  of  re- 
storing or  increasing  rennet  action  and  also 
adding  thereto  bacterial  cultures  capable  of  85 
producing  a  high  percentage  of  lactic  acid 
at  high  temperatures  and  operating  to  pro- 
duce eyes  and  characteristic  Swiss  cheese 
flavor  in  the  cheese;  adding  rennet;  allow- 
ing the  curd  to  set;  cutting  the  curd;  stir-  90 
ring  and  cooking  the  curd  at  a  temperature 
of  approximately  130°  F.,  and  finally  with- 
drawing and  forming  the  curd  into  the 
cheese. 

CHARLES  F.  DOANE. 


« 


UNITED   STATES    PATENT    OFFICE. 


JAMES  L.   KRAFT,   OF  CHICAGO,   ILLINOIS. 
PBOCESS  OF  STHJULIZING  AND   PACKAGING  CHEESE. 


1,350,870. 

Ho  Drawing. 


Specification  of  tetters  Patent.        Patented  Aug.  34,  1920. 

Application  filed  October  18,  1919.     Serial  So.  331,032. 


To  all  whom  it  may  contwn  : 
Be  it  known  that  I,  JAMES  L.-  KRAFT,  a 
of  the   United  States,  residing  at 
Chicago,  in  the  county  of  CJpok  and  State  of 
Illinois,  have  invented  or  discovered  a  cer- 
tain new  and  Improved  Process  of  Steriliz- 
•  Packaging  Cheese,  of  which  the  foi- 
ls a  specification. 

This  invention  or  discovery  relates  to  an 
improved  process  of  sterilizing  and  packag- 
i*se,  and  applies  more  specifically  to 
;he  treatment  of  clieese  of  the  Cheddar  genus. 
[  have  heretofore  patented  a  somewhat  simi- 
lar process  of  sterilizing  cheese,  in  my  Pat- 
•nt  No.  1,186,524.  dated  June  26,  1916, "which 
:  has  proven  very  successful  and  gone 

ended  use.     ,My  present  invention  or 
ry  effects  certain  economies  in  cost  of 
nt,  shortens  the  time  during  which 
skilled  supervision  of  the  process  is 
1,  and  tends  to  better  retain  and  pre- 
16  more  delicate  flavors  of  the  cheese. 
With  the  foregoing  and  other  objects  in 
dew,  the  invention  consists  in   the  matter 
lereinal'ter  described,  and  more  particularly 
lointed  out  in  the  appended  claims. 

As  clearly  set  forth  in  my  patent  above  re- 
'erred  to,  the  fundamental  difficulty  of  steri- 
izing  cheese,  of  the  Cheddar  genus  by  Ii-eat 
s  in  keeping  the  cheese  from  disintegrating, 
.  jL  preventing  the  butter  fat  from  sepa- 
ating  from  the  casein  when  the  cheese  is 
ieated  to  the  necessary  sterilizing  tempera-- 
dm    I  have  now  discovered  how  to-so  treat 
h^cheese  as  to  raise  its  disintegration-tem- 
*rat  urc -point    above    the    temperature    re- 
lired  to  effectively  sterili/e  it,  and  to  effect, 
is  result  by  a  low  temperature  treatment ; — 
temperature   considerably   below   that   at 
B>  effective  sterilization  can  be  secured, 
•scribing  the  preferred  way  of  carrying 
iffthe  process,  I  select  cheese  of  the  de- 
.:d,  condition  and  degree  of  ripeness 
after  removing  the  bandages,  commi- 
ite  the  cheese,  usually  by  the  use  of  an  or- 
fty  cheese  slicing  or  grinding  machine. 
Kt  place  the  cheese  in  a  steam  or  water- 
ckcted  kettle  or  other  suitable  heating  ves- 
tfflrherein  it  may  be  subjected  to  the  re- 
lired  temperature  without  scorching.    The 
other  heating  vessel  is  preferably 
nipped  with  mechanical  stirrers,  bv  which 
e  cheese  may  be  stirred  actively  while  un- 
•ting  treatment,  but  the  stirring  may  be 
me  manually  with  a  paddle,  spoon  or    ther 
itablo  implement. 


The  steam,  hot-water,  or  other  kind  of     • 
heat  is  applied  to  the  vessel  and  the  tem- 
perature of  the  contents  thereof  gradually 
raised  until  the  cheese  u|  thoroughly  melted.  60 
While  the  cheese  is  being  melted  it  is  ac- 
tively stirred  and  this  stirring  is  continued 
until  the  cheese  reaches  the  proper  condition 
sought  by  this  step.    The  temperature  of    - 
the  cheese  is  raised  to  about  120°  to  140°  6ft 
Fahrenheit,  after  reaching  which  tempera- 
ture the  heat  is  so  regulated  as  to  prevent 
it  from  rising  much  higher;  but  the  temper- 
ature is  maintained  for  a  period  and  until 
the  cheese  reaches  a  coadition  which  I  terra  70 
a  stably-homogenized  condition.    The  heat- 
and-stirring    treatment    is    then    stopped. 
This  stably-homogenized  condition  has  been 
reached,  and  is  shown,  when  the  cheese  ap- 
pears smooth  and  homogeneous  throughout,  75 
and  has  a  marked  viscous  consistency,  so  that 
it  can  be  drawn  out,  while,  hot,  into  long  at- 
tenuated  strings   like   taffy  or   very   thick 
syrup.     Ordinarily,  the  homogeneous  treat- 
ment will  require  from  30  to  50  minutes  to  80 
niise  the  temperature  of  the  cheese  to  the  de- 
sired point,  and  a  further  treatment  of  from 
10  to  15  minutes  to  bring  it  to  a  fully  stably- 
homogenized  condition. 

At  the  conclusion   of  the  homogenizing  85 
step,  the  cheese  is  in  condition  to  withstand 
an    indefinitely   continued    temperature   of 
212°  F.,  or  more,  without  disintegration  or 
separating  out  of  its  butter  fat,  although  it 
be  subjected  to  such  heat  without  stirring  90 
or  agitation. 

The  cheese  is  next  placed  in  cans,  jars,  or 
other  containers,  capable  of  being  hermeti- 
cally sealed,  and  after  being  sealed  is  proc-- 
(•ssed  to  effect  sterilization.  95 

To  secure  effective  sterilization  so  as  to 
insure  permanent  keeping  qualities  in  the 
cheese  under  all  climatic  conditions,  it  must 
be  brought  to  a  temperature  of  about  175°  F. 
and  kept  at  or  above  that  temperature  for  100 
about  fifteen  minutes,  although  a  somewhat 
lower  temperature,  say  160°  F.,  continued 
for  a  longer  time,  say  twenty  or  thirty  min- 
utes, is  usually  sufficient  to  effectively  steri- 
lize.' 106 

Accordingly,  after  the  cheese  has  been 
put  in  containers  and  sealed,  I  put  it  in  a 
steam  chamber,  or  hot  water,  and  subject  it 
to  the  above  described  sterilizing  heat  for 
the  requisite  period.  I  do  not  find  it  neces-  110 
sary,  or  even  desirable,  to  leave  the  cans, 
unsealed  while  being  processed,  as  is  some- 


1,350,870 


times  done,  hut,  of  course,  this  way  of  pro- 
ceeding is  feasible,  in  which  case  each  can  or 
container  must  be  sealed  while  the  contents 
are  in  sterile  condition. 

5  Treating  the  cheese  at  a  low  temperature 
only  while  exposed  to  atmospheric  and  un- 
dergoing stirring  or  agitation,  and  subject- 
ing the  cheese  to  the  required  higher  ster- 
ilizing temperature  under  sealed  condition, 

K  minimizes  the  changes  in  flavor  of  the  cheese 
due  to  heating  it.  That  is  to  say,  my  pres- 
ent process,  I  believe,  preserves  the  deli- 
cate flavors  of  the  cheese  somewhat  better 
than  does  the  process  of  my  Patent  No. 

15  1,186,524.  .Because  the  open  heating  is  at  a 
lower  temperature  and  for  a  shorter  period, 
any  possible  change  of  flavor  due  to  heat 
is  minimized,  and  less  moisture  and  less  of 
the  aroma  of  the  cheese  are  expelled  and 

20  lost.  Inasmuch  as  skilled  or  expert  super- 
vision is  required  only  during  the  period  of 
the  homogenizing  step,  a  saving  is  effected 
in  that  respect.  The  possibility  of  infec- 
tion while  the  cheese  is  being  canned  or 

25  packaged  is  avoided,  since  the  sterilization 
•   is  effected  after  the  canning  is  completed. 

The  herein  described  process  of  stably- 
homogenizing  cheese  is  useful  and  valuable 
without  carrying  the  cheese  through  the 

30  subsequent  canning  and  sterilizing  steps. 
Cheese  thus  stably-homogenized  will  keep 
as  well  and  perhaps  somewhat  better  than 
ordinary  untreated  cheese,  without  being 
sterilized,  and  it  may  be  kept  for  a  long 

35  time  if  placed  in  the  proper  containers 
which  are  not  air-tight.  Such  cheese  is  ad- 
mirably adapted  for  making  Welsh  rarebite 
and  other  foods  in  which  the  cheese  is 
cooked,  for  the  reason  that  it  melts  and 

40  blends,  or  mixes  with  the  other  ingredients 
without  disintegrating  or  becoming  lumpy 
or  grainy. 

It  will  be  obvious  that  the  process  herein 
described  may  be  modified  somewhat  with- 

45  out  departing  from  the  invention. 


I  claim  as  my  invention: 

1.  The  process  of  putting  up  cheese  of  tho 
Cheddar  genus,  which  consists  in  melting 
the  cheese,  actively  stirring  it  while  melted, 
and  while  below   a  temperature  at  which  50 
effective  heat  sterilization  would  take  place, 
until  brought  to  a  stably-homogenized  con- 
dition, then  placing  it  in  suitable  containers 
and  subjecting  it  to  heat  sufficient  to  effec- 
tively sterilize  and  render  the  cheese  perma-  65 
nently  keeping  in  all  climatic  conditions  so 
long  as  it  remains  hermetically  sealed. 

2.  The  process  of  treating  cheese  of  the 
Cheddar  genus,  which  consists  in  melting 
the  cheese,  and   actively  stirring  it  while  60 
melted  and  while  below  a  temperature  at 
which  effective  heat  sterilization  would  take 
place,  until  brought  to  a  stably-homogen- 
ized condition. 

3.  The  process  of  putting  up  cheese  of  the  65 
Cheddar  genus,  which  consists  in  commi- 
nuting the  cheese,  then  melting  the  cheese, 
actively  stirring  it  during  melting,   while 
melted,  and  while  maintained  at  a  tempera- 
ture below  that  at  which  effective  heat  ster-  70 
ilizatipn  would  take  place,  until  brought  to 

a  stably-homogenized  condition,  then  plac- 
ing it  in  suitable  containers,  sealing  it  there- 
in, and  subjecting  said  sealed  containers 
and  the  contents  to  heat  sufficient  to  effec-  75 
tively  sterilize  and  render  the  cheese  perma- 
nently keeping  in  all  climatic  conditions  so 
long'"as  it  remains  hermetically-sealed. 

4.  The  process  of  putting  up  cheese  of  the 
Cheddar  genus,  which  consists  in  melting  80 
the  cheese,  actively  stirring  the  cheese  dur- 
ing melting  and   while   melted   and   main- 
tained at  a  temperature  between  120°  F.  and 
150°   F.  until   brought  to  a  stably-homog- 
enized  condition,  then   placing   it   in  suit-  85 
able  sealed  containers  and  subjecting  it  to  a 
temperature    in    excess   of    160°    F.    main- 
tained for  a  period  of  not  less  than  fifteen 
minutes. 

JAMES  L.  KRAFT. 


UNITED   STATES   PATENT   OFFICE. 

GEORGE  HERBERT  GARSTIN,  OF  SIDNEY,  NEW  YORK,  ASSIGNOR  TO  PHENIX  CHEESE 
COMPANY,  A  CORPORATION  OF  NEW  YORK. 


CHEESE  AND  PROCESS  FOR  STERILIZING  SAME. 


1,368,624. 

Ho  Drawing. 


Specification  of  Letters  Patent.         Patented  Feb.  15,  1921. 

Application  filed  October  28,  1920.     Serial  No.  418,320. 


To  all  whom  it  may  concern:  <• 

Be  it  known  that  I,  GEORGE  HERBERT  GAB- 

STIN,  a  British  subject,  residing  at  Sidney, 

in  the  county  of  Delaware  and  State  of  New 

6  York,  have  invented  certain  new  and  useful 

Improvements  in  Cheeses  and  Processes  for 

Sterilizing  the  Same,  of  which  the  following 

is  a  full,  clear,  and  concise  description. 

My  invention  relates  to  the  sterilization 

10  of  cheeses  by  means  of  heat  applied  thereto 
under  proper  conditions,  the  purpose  of  my 
improvement  being  to  so  prepare  the  cheese 
as  to  give  it,  when  melted  and  poured  into 
cans,  a  suitable  degree  of  smoothness  and 

16  homogeneity,  and  to  enable  the  cheese,  after 
being  thus  poured  into  the  cans  and  during 
the  subsequent  step  of  sterilization  by  heat- 
ing, ;o  n  aintain  its  smoothness  and  homo- 
-    geneity. 

20  My  invention  further  contemplates  im- 
provement of  cheese  by  increasing  its  di- 
gestibility and  by  adding  to  it  a  small  pro- 
portion of  a  medicinal  substance  which  is 
harmless  and  has  the  properties  of  a  mild 

25  laxative  and  a  liver  tonic. 

My  invention  is'  based  in  part  upon  the 
discovery  that  the  properties  above  set  forth 
as  desirable  in  the  cheese  are  produced  by 
adding  to  the  cheese  a  small  proportion  of 

SO  a  salt  of  orthophosphoric  acid. 

Under  the  present  practice  of  sterilizing 
cheese  by  heat  the  cheese  is  ground  up,  heat- 
ed to  a  temperature  somewhat  higher  than 
its  melting  point,  stirred  for  a  time  by  me- 

35  chanical  stirrers,  poured  into  cans  and 
sealed.  The  cans  containing  the  cheese  are 
then  placed  in  a  sterilizer  and  there  heated 
for  a  sufficient  length  of  time  varying  with 
the  character  of  the  cheese,  the  size  of  the 

40  cheese  mass,  and  within  proper  limits  the 
temperature,  to  complete  the  work  of  sterili- 
zation. 

In  carrying  out  the  steps  of  the  process 
just  mentioned,  however,  there  arises  a  diffi- 

45  culty  in  maintaining  the  cheese  homogene- 
ous. As  soon  as  the  cheese  is  heated  to  a 
temperature  much  above  its  melting  point 
and  high  enough  to  enable  it  to  be  poured 
into  cans,  the  cheese  begins  to  disintegrate. 

50  That  is  to  say,  the  heat  causes  the  butter  fats 
to  separate  from  the  casein  and  to  float  upon 
the  surface  thereof.  Except  under  special 
conditions  it  is  not  an  easy  matter  to  pre- 
vent this  disintegration  of  the  cheese,  or  to 

56  cause  the  butter  fats  and  casein,  after  their 


disintegration,  to  reunite  into  a  homogeneous 
mass  of  the  requisite  smoothness.  For  this 
purpose  it  has  in  some  instances  been  ad- 
visable to  add  to  the  cheese  some  material 
for  use  as  a  mulsifier.  60 

I  find  that  tertiury  sodium  phosphate 
(Na3PO4),  designated  in  the  United  Stated 
Pharmacopoeia  as  medicinal  sodium  phos- 
phate and  which  is  the  neutral  salt  of  ortho- 
phosphoric  acid,  is  an  ideal  substance  for  the  65 
purpose  of  maintaining  the  homogeneity  of 
the  cheese  and  of  accomplishing  the  other  re- 
sults above  contemplated.  It  is  used  to  the 
best  advantage  upon  cheeses  which  have 
no  material  acid  qualities.  English  dairy  70 
cheese  and  other  cheeses  of  the  Cheddar 
genus,  if  not  unduly  aged,  and  various  other 
kinds  of  cheeses  if  not  rendered  acid  either 
by  fermentation  or  by  the  use  of  a  sour  curd, 
may  be  treated  in  connection  with  the  ter-  75 
tiary  sodium  phosphate. 

I  also  find  that  if  a  cheese,  foR  instance 
an  English  dairy  or  other  cheese  of  the 
Cheddar  genus,  is  very  old  and  over  -  ripe 
and  thus  has  become  slightly  alkaline  owing  SO 
to  the  presence  of  ammonia,  it  is  prac- 
ticable to  use  the  acid  sodium  phosphate 
(XalI2PO4),  or  in  other  words  the  primary 
sodium  phosphate,  to  accomplish  the  result. 

I  proceed  as  follows:  85 

To  each  100  pounds  of  cheese,  ground  up 
or  otherwise  comminuted,  I  add  5  pounds 
of  the  sodium  phosphate  and  5  to  10  pounds 
of  water,  the  sodium  phosphate  being  in 
the  form  of  a  dry  powder  which  dissolves  90 
in  the  water  and  therewith  becomes  incor- 
porated in  the  cheese.  The  cheese  mass  is 
now  placed  in  a  steam-jacketed  kettle  and 
stirred  by  mechanical  stirrers  until  formed 
into  a  smooth,  semi-liquid  mass  having  the  95 
consistency  of  very  thick,  condensed  milk 
and  entirely  free  from  all  lumps.  The  mass 
should  be  heated  and  stirred  as  described 
until  it  reaches,  a  temperature  of  about  180 
degrees  Fahrenheit,  the  time  being  pref-  100 
erably  from  thirty  to  forty-five  minutes. 
However,  the  length  of  time  required  to 
bring  the  mass  to  the  required  degree  of 
smoothness  js  a  matter  of  experience  and 
judgment  on  the  part  of  the  operator,  and  105 
of  course  varies  with  the  kind  and  condi- 
tion of  the  cheese.  The  object 'is  to  obtain 
a  smooth,  semi-liquid  mass  of  the  consist- 
ency of  condensed  milk  and  which  will 
readily  flow  into  tin  cans,  and  for  this  nur-  110 


1,368,624 


pose  the  temperature  and  the  length  of  time 
required  for  the  purpose  may  be  varied  as 
required. 

The  cheese  mass  is  next  caused  to  flow  into 

5  tin  cans  which  are  paper  lined,  and  the  cans 

are  closed  and  sealed  in  the  conventional 

manner,  usually  upon  •  n  automatic  sealing 

machine.    The  seal  should  be  hermetical. 

Jfext  the  cans,  now  filled  and  sealed,  are 

10  placed  in  a  sterilizer  and  s.ubjected  to  a  tem- 
perature of  230  degrees  Fahrenheit  for  a 
period  of  time,  varying  from  forty  minutes 
lor  cans  of  small  size  to  an  hour  and  a  half 
for  cans  of  large  size — say  five  pounds  ca- 

15  pacity.  However,  a  somewhat  lower  degree 
of  heat  coupled  with  a  longer  time  or  a 
somewhat  higher  degree  of  heat  with  a 
shorter  time,  can  accomplish  approximately 
the  same  result. 

20    -  This  completes  the  sterilizing  process. 

I  find  that  by  treating  the  cheese  as  above 
described  its  flavor  is  not  impaired  and  is 
changed  but  slightly  if  at  all,  and-  that  its 
odor  is  not  affected,  or  at  least  not  affected 

25  injuriously. 

The  precise  manner  in  which  the  sodium 
phosphate  acts  upon  the  cheese  is  problem- 
atical. It  seems  probable,  however,- that  it 
acts  upon  the  albumin  contained,  and  its 

30  effect  upon  the  casein  is  quite  marked,  as 
the  entire  cheese  mass  is  converted  into  a 
smooth  mass,  and  is  easily  digested. 

It  seems  highly  probable  that  the  sodium 
phosphate  has  a  food  value,  as  both  sodium 

35  salts  and  potassium  salts  are,  found  in  the 
human  body  and  are  considered  essential 
thereto. 

While  my  invention  may  be  used  to  ad- 
vantage in  connection  with  cheeses  of  many 

40  different  varieties,  it  is  peculiarly  well 
adapted  for  use  with  cheeses  of  the  Ched- 
dar genus,  including  English  dairy.  It  is 
also  well  adapted  for  use  with  cheeses  of  the 
Swiss  and  Camembert  types. 

^5  During  the  process  above  described  there 
is  a  little  evaporation  of  the  water  during 
the  time  in  which  the  cheese  is  heated  be- 
fore the  cans  are  sealed.  In  the  finished  ar- 
ticle, the  percentage  of  the  contained  sodium 

50  phosphate  is  approximately  five  per  cent. 
This  percentage  may  be  varied  within  nar- 
row limits,  but  if  the  content  of  the  sodium 


phosphal    be  less' than  five  per  cent,  there  is 
d  anger 'pf  impairing  the  homogeneity  of  the 
cheese  •  hia,ss,   either  before   or   after   it   is  55 
poured  into,, cans. 

The  cheese  treated  and  canned  as  above 
described  is  in  appearance,  taste  and  smell 
very  much  like  cheese  sterilized  in  the  man- 
ner well  known  in  this  art.  60 

I  do  not  limit  myself  to  the  exact  process 
or  to  the  specific  article  above  described,  as 
variations  may  be  made  therefrom  without, 
departing  from  my  invention,  the  spirit  of 
which  is  commensurate  with  my  claims.  65 

Having  thus  described  my  invention, 
what  I  claim  as  new  and  desire  to  secure  by 
Letters  Patent  is  as  follows: 

1.  The  method,  herein  described,  of  treat- 
ing cheese;  which  consists  in  comminuting  70 
the  cheese,  adding  to  it  "a  small  proportion- 
of  sodium  phosphate,  and  sterilizing  the  re- 
sulting mass. 

2.  The  process,  herein  described,  of  treat- 
ing cheese ;  which  consists  in  comminuting  75 
the  cheese,  adding  to  it  approximately  five 
per  cent,  by  weight  'of  sodium  phosphate,  . 
and  sterilizing  the  resulting  mass. 

3.-  The  process  herein  described  of  treat- 
ing cheese;  which  consists  in  comminuting  80 
the  cheese,  melting  and  stirring  said'cheese, 
adding"  to  said  cheese  a  salt  of  orthophos-- 
phoric  acid,  and  sterilizing  the  resulting 
mass. 

4.  As  an  article  of  manufacture,  cheese  85 
containing  a  salt  of  phosphoric  acid  and 
sterilized. 

5.  As  an  article  of  manufacture,  sterilized 
cheese  containing  tertiary  sodium  phosphate. 

(i.  As  an  article  of  manufacture,  a  cheese  90 
-of  the  Cheddar  genus  containing  a  salt  of 
orthophosphoric  acid  and  sterilized. 

7.  As  an  article  of  manufacture,  a  cheese 
of  the   Cheddar  genus  containing  sodium 
phosphate  and  sterilized.         ,.  95 

8.  As  an  article  of  manufacture,  English 
dairy  cheese  containing  sodium  phosphate 
and  sterilized. 

9.  As  an  article  of  manufacture,  a  steri- 
lized cheese  of  the  Cheddar  genus  containing  100 
sodium  phosphate  and  hermetically  sealed 

in  .a  can. 

GEORGE  HERBERT  GARSTIN. 


v.  ar, 


UNITED   STATES   PATENT   OFFICE. 


1,374,141. 

No  Drawing. 


ELMER  E.  ELDREDGE,  OE  SIDNEY,  NEW  YORK. 
.PROCESS  OF  STERILIZING  CHEESE. 

Specification  of  Letters  Patent.  Patented  Apr.  5,  1921. 

Application  filed  September  24,  1919.     Serial  No.  326,038. 


To  all  whom,  it  may  concern:. 

Be  it  known  that  I,  ELMER  E.  ELDREDGE, 
a  citizen  of  the  United  States,  residing  at 
Sidney,  State  of  New  York,  have  invented 
6  new  and  useful  Improvements  in  Processes 
of  Sterilizing  Cheese,  of  which  the  follow- 
ing is  a  specification. 

This   invention    relates  to   a   process   of 
sterilizing  cheese  and  the  product  which  is 

10  obtained  thereby  and  has  for  its  object  the 
provision  of  a  process  whereby  the  cheese 
may  be  completely  sterilized  in  such  a  man- 
ner that  the  disintegration  of  the  cheese  is 
prevented  and  a  cheese  mass  produced  of 

15  a  good  body  and  texture  and  very  palatable. 
In   my   previous   application   Serial   No. 
303,391,  filed  June  11, 1919, 1  have  described 
a  process  for  sterilizing  cheese  which  con- 
sists essentially  in  the  following  steps: — 

20  The  cheese  is  trimmed  and  ground  or 
sliced  into  small  particles  after  which  it  is 
placed  in  a  mixing  kettle  and  about  two  per 
cent,  of  sodium  citrate  by  weight  and  a  small 
amount  of  water  is  added,  after  which  the 

25  material  is  brought  to  a  temperature  of 
about  170°  F.  While  it  is  in  the  melted 
condition  it  is  then  poured  into  containers 
which  are  hermetically  sealed.  The  contain- 
ers after  being  filled  and  sealed  in  the  man- 

30  ner  described,  are  then  placed  in  a  steam 
retort  and  the  temperature  of  the  container 
and  its  cheese  content  is  raised  to  about 
240°  F.  where  it  is  maintained  for  a  period 
of  time  sufficient  to  completely  sterilize  the 

35  cheese.  In  practice  it  is  found  advisable 
to  maintain  this  temperature  of  approxi- 
mately 240°  F.  until  the  center  of  the  cheese 
has  been  maintained  at  this. temperature  for 
about  20  minutes.  The  duration  of  the 

40  sterilizing  treatment  is  therefore  determined 
by  the  size  of  the  can  or  package  of  cheese, 
the  larger  size  containers  requiring  a  greater 
time  for  complete  sterilization. 

In  this  process  I  have  described  that  by 

45  adding  the  two  per  cent,  of  sodium  citrate 
by  weight  to  the  cheese  mass,  the  constitu- 
ents of  the  cheese  are  prevented  from  dis- 
integrating as  for  example,  the  fats  and 
casein  will  not  separate  out  and  this  is  true 

60  even  when  the  sealed  container  and  its 
cheese  contents  is  raised  to  a  temperature  of 
approximately  240°  F. 

In  my  prior  process  I  have  described  that 
sodium   citrate  or  sodium   lactate  are  the 

65  only  ingredients  which  may  be  added  to 
the  cheese  mass  and  which  to  my  knowl- 


edge will  prevent  the  disintegration  of  the 
cheese.  I  have  discovered  however,  that 
there  can  be  substituted  for  the  sodium  cit- 
rate or  the  sodium  lactate,  other  chemicals  60 
*  which  will  react  with  the  cheese  in  the  same 
manner  and  prevent  the  disintegration  of 
the  cheese. 

Accordingly,  therefore,  the  present  inven- 
tion consists,  in  the  process  as  above  outlined  05 
with  the  exception  that,  instead  of  adding 
2%  by  weight  of  sodium  citrate  or  sodium 
lactate,  I  use  in  place  of  these  salts  approxi- 
mately 2%  by  weight  of  sodium  phosphate. 
This  chemical  is  added  to  the  cheese  while  70 
in  the  mixing  kettle,  as  previously  described, 
and  I  have  found  that  by  the  use  of  this 
chemical    instead    of    sodium    citrate,    the 
separation  of  the  cheese  mass  into  its  con- 
stituents is  prevented  and,  in  fact,  a  cheese  75 
obtained  which  has  a  good  body  and  is  very 
palatable.    Therefore,  it  is, my  intention  to 
claim  Jthe  process  above  described  in  combi- 
nation   with   the   use  of  the   chemical   de- 
scribed, as  will  be  clear  from  the  scope  of  80 
the  claims  appended  hereto. 

I  claim, 

1.  In  a  process  of  sterilizing  cheese,  the 
steps  which  comprise  mixing  approximately 
98%    of   the    cheese    with  2%    of    sodium  85 
phosphate,  then  heating  the  mass  to  a  steri- 
lizing temperature. 

2.  In  a  process  of  sterilizing  cheese,  the 
steps  which  comprise  mixing  approximately 
98%. of  cheese  with  approximately  2%  of  90 
sodium   phosphate,  then  heating  the  mass 
and  while  in  a  melted  condition  packing  it 

in  containers  and  thereafter  sealing  the  con- 
tainers and  finally  raising  the  temperature 
of  the  container  and  its  contents  to  a  steril-  95 
izing  teiiiperature  and  maintaining  this 
temperature  for  a  sufficient  period  of  time 
to  sterilize  the  cheese. 

3.  In  a  process  of  sterilizing  cheese,  the 
steps  which  comprise  mixing  approximately  108 
98%  of  cheese  with  approximately  2%  of 
sodium  phosphate,  then  heating  the  mass 
and  while  in  a  melted  condition  packing  it 

in  containers  and  thereafter  sealing  the  con- 
tainers and  finally  raising  the  temperature  105 
of  the  container  and  its  contents  to  approxi- 
mately 240°  F.  and  maintaining  this  tem- 
perature for  a  sufficient  time  to  sterilize  the 
cheese. 

4.  In  a  process  of  sterilizing  cheese,  the  110 
steps  which  comprise  mixing  approximately 
98%  of  cheese  and  2%  by  weignt  of  sodium 


Q  1,374,141 

\ 

phosphate,  then  heating  the  mass  and  while  in  a  melted  condition  packing  it  in  contain- 
in   a  melted   condition  packing  it  in  con-  ers   and   thereafter   sealing  the"  containers 
tainers  and  thereafter  sealing  the  contain-  and  finally  raising  the  temperature  of  the  15 
ers    and    finally    raising    the    temperature  container  and  its  contents  to  approximately 
5  of  the  container  and  its  contents  to_a  steril-  240ty  F.  and  maintaining  t'  is  temperature 
izing  temperature  and  maintaining  thistem^  for  a  sufficient  period  of  i\tne  to  sterilize 
perature  for  a  sufficient  period  of  time  to  the  cheese, 
sterilize  the  cheese.  G.  A  sterilized  cheese  mass  consisting  sub-  20 

5.  In  a  process  of  sterilizing  cheese,  the  stantially    of   98%    of   cheese   and   2%    of 

10  steps  which  comprise  mixing  approximately  sodium  phosphate. 
98%  of  cheese  with  2%  by  weight  of  sodium 
phosphate,  then  heating  the  mass  and  while  ELMER  E.  ELDREDGE. 


1 ,  3,  ?  3    035" 


UNITED   STATES    PATENT  OFFICE. 

LINN  EUGENE  CARPENTER,  OF  EAST  ORANGE,  NEW  JERSEY,  AND  ELMER  ELLSWORTH 
ELDREDGE,  OF  SIDNEY,  NEW  YORK.  ASSIGNORS  TO  PHENIX  CHEESE  COMPANY 
OF  NEW  YORK,  N.  Y.,  A  CORPORATION  OF  NEW  YORK. 

SWISS  CHEESE  AND  METHOD  FOR  STERILIZING  THE  SAME. 

1,389,095.  Specification  of  Letters  Patent.        Patented  Aug.  3O,  1921. 

Ho  Drawing.     Original  application  filed  June  21,  1915,  Serial  No.  35,477.     Renewed  March   14,  1918 
Serial  No.  222,514.     Divided  and  this  application  filed  March  14,  1918.     Serial  No.  222,312.' 


To  all  whom  it  may  concern : 

Be  it  known  that  we,  LINN  EUGENE  CAR- 
PENTER and  ELMER  ELLSWORTH  ELDREDGE, 
both  citizens  of  the  United  States,  the  for- 
6  mer  residing  at  East  Orange,  in  the  county 
of  Essex  and  State  of  New  Jersey,  and  the 
latter  residing  at  Sidney,  in  the  county  of 
Delaware  and  State  of  New  York,  have  in- 
vented new  and  useful  Improvements  in 
10  Swiss  Cheeses  and  Methods  for  Sterilizing 
the  Same,  of  which  the  following  is  a  speci- 
fication. 

This  application  is  a  division  of  our  ap- 
plication Serial  No.  35,477,  filed  June  21, 
16  1915,  for  cheeses  and  processes  for  sterilizr 
ing  the  same. 

Our  invention  relates  to  the  sterilization 
of  cheeses,  and  more  particularly  cheeses  of 
the  type  known  commercially  as  Swiss 
20  cheeses,  in  order  to  prevent  or  at  least 
greatly  lessen  the  tendency  thereof  to  de- 
cay, and  to  destroy  any  disease  germs  there- 
in contained. 

We  also  seek  to  improve  the  flavor  and 
25  the  appearance  of  the  cheese,  and  to  render 
its  texture  homongeneous  and  uniform. 

We  have  made  the  discovery  that  quite 
a  large  variety  of  cheeses,  differing  consid- 
erably in  kind,  may  by  comparatively  sim- 
30  pie    and    inexpensive  treatment    be    given 
remarkable  powers  for  resisting  decay,  and 
that  by  such  treatment  the  cheese  is  other- 
wise greatly  improved  in  many  ways,  prin- 
cipally by  ridding  it  of  certain  kinds  of 
35  undesirable  bacteria. 

We  have  also  made  the  discovery  that  the 
basic  material  to  be  operated  upon  to  pro- 
duce the  results  desired  may  be  either  cheese 
of  a  single  kind  or  a  mixture  of  cheeses  of 
40  different    kinds,    and    that   for   some    pur- 
poses a  mixture  of  cheeses  is  preferable. 
For  Swiss  cheese,  we  proceed  as  follows: 
We  first  grind  the  cheese,  for  instance 
in  a  sausage  grinder,  and  add  two  or  three 
46  per  cent.,  by  weight,  of  sodium  citrate  and 
eight  to  ten  per  cent.,  by  weight,  of  water. 
We  also  add  two  per  cent.,  by  weight,  of  No. 
1  Neufchatel  cheese.    The  mass  is  now  heated 
to  approximately   1G5  degrees  Fahrenheit, 
50  and  stirred  violently,  while  this  tempera- 
ture, is  mwinl  lined  for  thirty  minutes.    Dry 
salt  is  n<»'rV  uild^d,  sufficient  in  quantity  to 
rendei".  t'ic  flavor  saline  to  any  extent  de- 


sired.    The  mass  is  found  to  be  soft  and 
plastic,  and  all  of  the  water  it  contains  is  66 
diffused  uniformly  as  moisture.     The   last 
step  is  to  pour  into  molds  or  boxes. 

Citrates  having  alkaline  bases  other  than 
sodium  may  be  substituted  for  the  sodium 
citrate  and  in  some  -Jhstances  the  alkaline  eo 
salt  may  be  dispensed  with  altogether.    The 
stirring,  however,  js  quite  essential  in  order 
to  promote  circulation  and  thus  insure  that 
every  particle  of  the  cheese  is  subjected  to 
an  adequate  degree  of  heat.     The  stirring  65 
also  tends  to  prevent  the  heat  from  burn- 
ing the  cheese  or  causing  its  disintegration. 
In  this  connection  we  call  attention  to  a 
fact   which   may   be  readily  confirmed   bv 
casual  observation,  namely,  that  when  cheese  70 
of  any  kind  is  heated  under  ordinary  con- 
ditions, it  is  broken  up  and  changed  greatly 
in    character.     For    instance,    in    making 
Welsh  rarebit,  where  the  cheese  is  simply 
heated   in  a   frying  pan  to  a,  temperature  75 
approximating  the  boiling  point  for  water, 
the  resulting  mass  is  resolved   into  a  vis- 
cous,   adhesive   yellowish    material    accom- 
panied  by   a  quantity   of   free  butter  fat. 
Again,  if  a  piece  of  cheese  be  heated  to   80 
almost  any  temperature  a  little  below  the 
boiling  point  of  water,  the  cheese  will  be- 
come grainy  and  lose  a  part  of  its  flavor. 
We  have  made  the  discovery  that  if  the 
temperature  used  for  heating  be  .carefully  85 
adjusted  as  above  described,  a  cheese  may 
be  sterilized  or  pasteurized,  yet  without  be- 
ing broken  up  or  having  any  of  its  ingredi- 
ents separated  from  others.    The  particular 
temperature  for  this  purpose  varies  slightly  90 
under  different  conditions  and  with  different 
cheeses,  but  allowing  for  this  fact  there  is 
usually  a  proximate  critical  temperature  at 
which  the  greatly  desired  result  is  easily . 
accomplished.  95 

In  instances  where  two  kinds  of  cheese 
are  mixed,  a  single  common  temperature 
suffices  for  the  mixture.  Generally  the  mix- 
ture desired  contains  a  soft  cheese  and  a 
relatively  small  proportion  of  a  harder  100 
cheese. 

The  steps  such  as  grinding,  adding  water 
and  salt  and  pouring  into  molds  or  boxes, 
though  usually  desirable  in  practice,  arc,  riot 
in  every  instance  absolutely  necessary.    The  105 
stirring,  however,  is  essential. 


1,389,005 


What  is  claimed  and  what  is  desired  to 
be  secured  by  United  States  Letters  Patent 

1  1.  As  an  article  of  manufacture  a  sterile 
5  cheese  containing  a  preponderance  of  bwiss 
cheese,  a  small  percentage  of  some  other 
cheese  capable  of  mixing  therewith  into  a 
homogeneous  mass,  and  a  small  percentage 
of  sodium  citrate. 

10  2.  The  method,  herein  described,  of  treat- 
ing cheese,  which  consists  in  grinding  bwiss 
cheese,  adding  thereto  a  small  percentage  of 
sodium  citrate,  water  and  Neufchatel  cheese, 
heating  the  mass  to  approximately  lb->  0 
15  grees  Fahrenheit  for  about  thirty  minutes, 
and  stirring  the  mass  constantly  while  thus 

heated. 

3.  As  an  article  of  manufacture,  a  cheese 

of  the  Swiss  genus,  sterilized  sufficiently  to 

20  enable  it  to  keep  indefinitely  under  ordinary 

climatic  temperatures,  said  cheese  having  a 

homogeneous  texture. 

4  As  an  article  of  manufacture,  a  cheese 
of  the  Swiss  genus,  so  far  sterilized  as  to 
25  enable  it  to  keep  under  ordinary  climatic 
temperatures,  said  cheese  being  inclosed  in 
a  container  and  having  a  homogeneous  tex- 
ture. 


5.  As  an  article  of  manufacture,  a  cheese 
mass  containing  a  preponderance  of  a  cheese  30 
of  the  Swiss  genus,  said  cheese  mass  being 
inclosed  in  a  container  and  sufficiently  steri 
ized  to  keep  indefinitely  under  ordinary  c 
matic  temperatures. 

6  As  an  article  of  manufacture,  a  cheese  35 
mass  sufficiently  sterilized  to  keep  indefi- 
nitely under  ordinary  climatic  temperatures, 
said  cheese  mass  containing  a  preponderance 
of  Swiss  cheese  and  a  small  percentage  of 
another  cheese. 

7.  The  method  herein  described  of 
ing  a  cheese  mass  containing  a  preponder- 
ance of  cheese  of  the  Swiss  genus,  which, 
consists  in  heating  the  cheese  actively  stir- 
ring it  while  thus  heated,  the  temperature  45 
being  maintained  sufficiently  high  and  the 
heating  and  stirring  being  continued  for  a 
sufficient  length  of  time  to  render  the  cheese 
mass  permanently  keeping,  and  inclosing  the 
cheese  mass  in  a  contained 

In  testimony  whereof  we  have  hereunto 
signed  our  names,  this  5th  day  of  March, 
1918. 

LINN  EUGENE  CARPENTER. 
ELMER  ELLSWORTH  ELDREDCF 


/. 


I,  38-S  3-77 


L.  E,  CARPENTER  AND  E.  E.  ELDREDGE. 
CHEESE  AND.  PROCESS  FOR  STERILIZING  THE  SAME. 

APPLICATION   FH.ED  JUNE  21,   1915.    RENEWED  MAR.   14,  1918. 


1,389,577 


PatentedSept  6, 1921. 


j^a^a^^.. 


INVENTORS 

Linn  Eugene  Carpenter 
Elmer  Ellsworth  Eldredqe 

DV  V 


BY 


theft- ATTORNEY 


UNITED    STATES    PATENT    OFFICE. 


JO 


LINN  EUGENE  CARPENTER,  OF  EAST  ORANGE,  NEW  JERSEY,  AND  ELMER  ELLSWORTH 
ELDREDGE,  OP  NEW  BERLIN,  NEW  YORK,  ASSIGNORS  TO  PHENIX  CHEESE  COM- 
PANY, OF  NEW  YORK,  N.  Y.,  A  CORPORATION  OF  NEW  YORK. 

CHEESE  AND  PROCESS  FOR  STERILIZING  THE  SAKE. 


1,389,577.  specification  of  Letters  Patent.        Patented  Sept.  6,  1921. 

Application  filed  June  21,  1915,  Serial  No.  35,477.     Renewed  March  14,  1918.     Serial  No.  222,514. 


To  dtt  whom  it  may  concern: 

Be  it  known  that  we,  LINX  EUGENE  CAR- 
PENTEK  and  ELMEK  ELLSWORTH  ELDREDGE, 
both  citizens  of  the  United  States,  the  for- 
5  mer  residing  at  East  Orange,  in  the  county 
of  Essex  and  State  of  New  Jersey,  and  the 
latter  residing  at  New  Berlin,  in  the  county 
of  Chenango  and  State  of  New  York,  have 
invented  new  and  useful  Improvements  in 

10  Cheeses  and  Processes  •  for  Sterilizing  the 
Same,  of  which  the  following  is  a  specifi- 
cation. 

Our  invention  relates  to  the  sterilization 
of  cheeses,  in  order  to  prevent  or  at  least 

16  greatly  lessen  the  tendency  thereof  to  decay, 
and  also  to  improve  the  cheese  by  the  de- 
struction of  disease  germs  therein  contained. 
We  also  seek  to  improve  the  flavor  and  the 
appearance  of  the  cheese,  and  also  to  render 
its  texture  homogeneous  and  uniform. 

We  have  made  the  discovery  that  quite 
a  large  variety  of  cheeses  differing  consid- 
erably in  kind,  may  by  comparatively 
simple  and  inexpensive  treatment  be  given 

15  remarkable  powers  for  resisting  decay,  and 
that  in  doing  this  the  cheese  is  otherwise 
greatly  improved  in  many  ways,  principally 
by  ridding  it  of  certain  kinds  of  undesirable 
bacteria. 

We  have  also  made  the  discovery  that  the 
basic  material  to  be  operated  upon  to  pro- 
duce the  results  desired  may  be  either  cheese 
of  a  single  kind  or  a  mixture  of  cheeses  of 
different  kinds,  and  that  for  some  purposes 
a  mixture  of  cheeses  is  preferable. 

Our  invention  may  be  practised  in  several 
ways  differing  slightly  in  detail,  and  varied 
to  suit  cheeses  of  many  different  kinds.  It 
is  impracticable  to  describe  every  possible 

40  application  which   the   invention  may   as- 
sume.   However,  «e  will  describe  a  specific 
instance  which  may  be  considered  as  typical. 
No  particular  form  of  apparatus  is  es- 
sential to  our  invention,  but  for  the  sake 

11  of  clearness  we  disclose  a  few  mechanical 
devices  which  may  be  conveniently  employed 
in  connection  with  our  process. 

is  made,  to  the- accompanying 


30 


35 


drawing  forming  a  part  of  this  specificMtion 
and  in  which  like  letters  indicate  like  parts.  60 

Figure  1  is  a  fragmentary  view  of  a  grind- 
ing device,  and  quantity  of  cheese  being 
ground  thereby,  j 

Fig.  2  is  a  perspective  of  a  heating  vessel 
used  for  heating  the  materials,  and  a  spoon  65 
for  stirring  them  while  thus  heated. 

Fig.  3  is  a  perspective  of  a  box  for  re- 
ceiving a  quantity  of  the  finished  product, 
this  box  also  serving  the  purpose  of  a  mold. 

We  will  describe  our  invention  as  asso-  60 
ciated  with  the  cheese  known -as  Camembert. 
This  is  a  rather  soft  cheese,  often  shipped 
and  sold  in  metallic  boxes,  and  under  nor- 
mal conditions  does  not  keep  very  long  un- 
less maintained  at  a  low  temperature.     Or-  66 
dinarily  this  cheese  is  covered  with  a  nv>:dy 
crust,  or  dirty-looking  skin,  which  is  uiufit 
to  be  eaten,  and  is  stripped  off  when   f,he 
cheese  is  placed  upon  the  dining  table. 

We    take    the    commercial    Camen  I  ert    70 
cheese  just  as  we  find  it  in  the  market    find 
first     remove    the    mold    or    crust.    Jjoxt 
we   grind   the   cheese   in   a    mill.     A   sau- 
sage grinder  4   will    answer   the   purpose. 
The  ground  cheese  5  is  homogeneous  and  76 
throughout  is  smooth  to  the  touch.     We  now 
add  one-tenth  of  one  per  cent,  by  weight,  of 
sodium  citrate  in  the  form  of  a  liquid,  and 
one  to  five  per  cent,  by  weight  of  cheddar 
cheese,  which  should  also    be    ground,    as  80 
above  described  with  reference  to  the  Ca- 
membert. 

The  entire  mass  6  is  next  placed  in  a  heat- 
ing vessel  7.  provided  with  a  handle  9,  and 
heated  in  a  hot  water  bath  to  170  degrees  86 
Fahrenheit,  this  temperature  being  steadily 
maintained  for  thirty  minutes,  during  which 
period  the  mass  is  stirred  constantly  bv  aid 
of  a  spoon.     No  water  need  be.  added,  the 
moisture   originally    contained    in   the   ma-  90 
terials,  if  maintained,  being  sufficient.     The 
mass  C,  being  now  plastic  and  soft,  is  poured 
into  molds,  one  of  which  appears  at  10,  and 
which   may   conveniently   be  the  boxes  in 
which  the  cheese  is  to  be  marketed.    Each  96 
box  is  provided  with  a  cover  11. 


i 


1,389,677 


It  is  preferable,  though  not  essential,  that 
the  boxes  be  nrade  of  tin  plate  or  other  sheet 
metal.  It  is  not  at  all  necessary  that  the 
boxes  be  air  tight. 

5  It  has  been  ascertained  upon  actual  trial 
that  as.  the  temperature  is  gradually  raised 
to  150  degrees  the  fat  at  first  has  a  tendency 
to  separate  from  other  parts,  but  between 
150  and  170  degrees  the  fat  reunites  with 
10  the  other  parts  and  the  mass  gradually  be- 
comes homogeneous. 

The  completed  product  is  a  cheese  having 
the  appearance  of  the  finest  Camembert.    It 
is  smooth  in  appearance  and  to  the  touch. 
15  It  is  free  from  all  granular  particles,  and 
its  flavor  is  practically  identical  with  that 
of  a  high  grade  of  Camembert.     It  differs 
from  Camembert,  however,'  in  that  it  is  less 
pasty,  slightly  fii-mer  and  more  resilient.     It 
20  differs  quite 'radically  from  Camembert  in 
another  particular  which  is  all-important, 
namely,  it  is  sterilized  of  decay  germs,  and 
of  various  kinds  of  disease-bacteria.     It  may 
be  kept  for  long  periods  of  time  without 
• 25  taking  any  subsequent  precaution  to  protect 
it  from  the  air — at  least  nothing  more  than 
keeping  it  in  a  box  which  is  not  air  tight. 
It  may  be  removed  from  the  box  and  ex- 
posed  directly    to   the   air,   even   in    warm 
30  weather,  and  yet  it  will  keep  for  a  rela- 
tively long  time. 

As  will  be  readily  understood  from  the 
foregoing,  we  have  found  that  by  adding 
certain  ingredients  to  the  cheese  at  the  right 
35  stage,  and  by  heating  the  mass  to  a  moderate 
temperature  for  a  short  time,  we  produce  a 
pasteurized  cheese  having  improved  texture 
and  exceptional  keeping  qualities — the  cheese 
thus  produced  being  free  of  disease-bacteria. 
•*0  Citrates  haying  alkaline  bases  other  than 
sodium  may  be  substituted  for  the  sodium 
citrate  and  in  some  instances  the  alkaline 
salt  may  be  dispensed  with  altogether. 

In  this  connection  we  call  attention  to  a 
45  fact   which   may  be   readily   confirmed   by 
casual  observation,  namely,  that  when  cheese 
of  any  kind  is  heated  under  ordinary  condi- 
tions, it  is  broken  up  and  changed  greatly  in 
character.     For  instance  in  making  Welch 
50  rarebit,  where  the  cheese  is  simply  heated  in 
a   frying  pan  to   a  temperature  .somewhat 
higher  than  the  boiling  ]w>int  for  water,  the 
resulting  mass  is  resolved  into  a  viscous,  ad- 
hesive yellowish   material  floating  in  clear 
55  oil.     Again,  if  a  piece  of»'cheese  be  heated  to 
almost   any  temperature  «ir  little  below  the 
boiling  point  of  water,  the  cheese  will  l>o- 
come  grainy  and  lose  a  part  of  its  flavos. 
We  have  made  the  discovery  that  if  the  tem- 
60  peratnre  used  for  heating  be  carefully  ad- 
justed as  above  described,  the  cheese  may  be 
sterilized  or  pasteurized,  yet  without  being 
broken  up  or  having  any  of  its  i;, gradients 
separatee!  from  others.     The  part ionlar  ten •>• 
65  peratnre-  for  this  purpose  varies  slightly  tin 


der  different  conditions  and  with  different 
cheeses,  as  above  explained,  but  allowing  for 
this  fact  there  is  a  proximate  critical  tem- 
perature at  which  the  greatly-desired  result 
is  easily  accomplished.  70 

In  instances  where  two  kinds  of  cheese  are 
mixed,  as  above  described,  a  single  common 
temperature  suffices  for  the  mixture.  The 
mixture  desired  contains  a  soft  cheese  and  a 
relatively  small  proportion  of  a  harder  75 
cheese. 

The  steps  such  as  grinding,  adding  water 
and  salt  and  pouring  into  molds  or  boxes, 
though  usually  desirable  in  practice,  are  not 
in  every  instance  essential.  go 

What  is  claimed  and  what  is  desired  to  be 
secured  by  United  States  Letters  Patent 
is: — 

1.  The  method  herein  described,  of  treat- 
ing cheese,  which  consists  in  grinding  the  85 
cheese,  adding  to  it  a  small  proportion  of  an 
alkaline  citrate,  heating  the  mass  to  a  tem- 
perature high  enough  to  destroy   undesir- 
able bacteria  contained  in  the  cheese  but  not 
sufficiently  high  to  disintegrate  the  cheese,  90 
and  maintaining  the  temperature  until  the 
cheese  is  sterilized. 

2.  The  method,  herein  described,  of  treat- 
ing cheese,  which  consists  in  adding  to  the 
cheese  a  small  proportion  of  an   alkaline  95 
citrate,  heating  the  mass  to  a  temperature 
of  165  to  170  degrees  Fahrenheit,  and  main- 
taining the  temperature  for  approximately 
thirty  minutes. 

3.  The  method,  herein  described,  of  treat-  10 
ing  cheese,  which  consists  in  adding  thereto 

a  small  proportion  of  sodium  citrate,  heat- 
ing the  mass  to  a  temperature  of  165  to  170 
degrees  Fahrenheit  and  maintaining  this 
temperature  for  thirty  minutes.  105 

4.  The  cheese  mass  herein  described,  con- 
taining sterilized  cheese  and  sodium  citrate. 

5.  The  method  herein  described  of  treat- 
ing cheese  which  consists  in  mixing  Camem- 
bert cheese'  with  one  to  five   per  cent,  by  no 
weight  of  cheddar  cheese,  adding  one-tenth 

of  one  per  cent,  by  weight  of  sodium  citrate 
and  heating  the  mass  for  thirty  minutes  at 
a  temperature  of  170  degrees  Fahrenheit. 

6.  As  an  article  of  manufacture,  a  cheese  115 
of   the    CamenYbert    genus,   sterilized   suf- 
ficiently to  enable  it   to    keep    indefinitely 
under  ordinary  climatic  temperatures,  said 
cheese  having  a  homogeneous  texture. 

7.  As  an  article  of  manufacture,  a  cheese  120 
of  the  Camcmbert  genus,  so  far  sterilized 

as  to  enable  it  to  keep  under  ordinary  cli- 
matic temperatures,  said  cheese  being  in- 
closed in  a  container  and  having  a  Tio- 
mogeneous  texture.  12 

8.  The  method  herein  described  of  treat- 
ing a  cheese  mass  containing  a  preponder- 
ance  of   cheese   of    the    ?Camcmbert    type, 
which  consists  in  heating  the  cheese  mass  to 

a  temperature  of  about  170  degrees  Fiihren-  13 


• 


1,389,577 


heit  and  thus  melting  it,  stirring  the  cheese 
mass  for  about  thirty  minutes  while  main- 
taining it  at  said  temperature,  and  pouring 
the  cheese  mass  into  containers. 
5  9.  The  method  herein  described  of  treat- 
ing a  cheese  mass  containing  a  preponder- 
ance of  cheese  of  the  Camembert  genus, 
which  consists  in  heating  the  cheese,  actively 
stirring  it  while  thus  heated,  the  tempera- 


ture being  sufficiently  high  and  the  heating  10 
and  stirring  being    continued    for    a    suf- 
ficient length  of  time  to  render  the  cheese 
permanently   keeping,    and   then    inclosing 
the  cheese  mass  in  a  container. 

In  testimony  whereof  we  have  hereunto  15 
signed  our  names. 

LINN  EUGENE  CARPENTER. 

UMER  ELLSWORTH  ELDREDGE. 


4.*- 


1,400,171. 


J.  I.  KRAFT. 
PROCESS  OF  PREPARING  CHEESE. 

APPLICATION   FILED   ftl.  21,  1921. 


Patented  Deo,  13, 1921. 


Kjwfenlor 

James  JE.  J(r 


UNITED   STATES   PATENT   OFFICE. 


. 


. 


, 


1,400,1 71. 


JAMES  L.  KRAFT,  OP  CHICAGO,  ILLINOIS. 

r.s  aw 

*{       PROCESS  OP  PREPARING  CHEESE. 


Specification  of  Letters  Patent.         Patented  Dec.  13,  1921. 

filed  February  21,  1921.     Serial  No.  446,674. 


To  all  it: horn,  it  may  concern: 

Be  it  known  that  I,  JAMES  L.  KRAFT,  a 
citizen  of  the   United  States,   residing  at 
Chicago,  in  the  county  of  Cook  and  State  of 
5  "Illinois,  have  invented  or  discovered  a  cer- 
tain new  and  Improved  Process  of  Preparing 
Cheese,  of  which  the  following  is  a  specifica- 
tion. 
My  invention  relates  to  improvements  in 

10  process  for  preparing  cheese  and  has  par- 
ticular reference  to  a  method  of  preparing 
for  sale  in  convenient  units  cheese  of  a  nor- 
mally solid  variety  such  as  "  American " 
cheese,  which  has  been  manufactured  accord- 

15  ing  to  the  Cheddar  or  analogous  process  in 
the  ordinary  country  cheese  factory. 

With  respect  to  the  preliminary  steps  of 
my  improved  process,  reference  may  be  had 
to  Patent  No.  1,323,869,  issued  to'  me  De- 

20  cember  2,  1919,  for  process  for  treating 
cheese,  in  which  patent  I  described  a  method 
of  remaking  from  cheese  of  the  character 
above  referred  to,  cheeses  similar  to  those 
of  the  Edam  or  Gowda  types.  Although 

25  the  method  of  manufacturing  such  cheeses, 
as  set  forth  in  my  previous  patent  above 
referred  to,  is  eminently  feasible  and  suc- 
cessful, it  will  be  understood  that  the  de- 
mand for  Edam  and  Gowda  cheeses  is  rather 

30  limited  in  this  country  compared  with  the 
demand  for  standard  American  cheese  in 
other  shapes. 

It  has  been  recognized  for  some  time  that 
there  would  be  an  extensive  market  for 

35  American  cheese  put  up  in  relatively  small 
units  if  it  were  possible  to  manufacture  such 
units  successfully  and  of  such  form  as  to  be 
convenient  to  handle  by  the  retailer  and  con- 
sumer without  waste.  It  will  be  understood 

40  that  on  account  of  the  round  or  curved  shape 
of  the  Ordinary  American  cheese  heretofore 
manufactured  and  because  of  the  presence 
of  a  hard  rind  unpalatable  to  most  people, 
there  has  been  substantial  wastage  of  cheese, 

46  which  wastage  is  obviously  greater  in  a  small 
cheese  than  in  a  large  one. 

Hence,  it  will  be  apparent  that  the  prin- 
cipal objects  of  my  invention  are  to  prepare 
cheese  of  the  type  described,  in  units  of 

50  such  size  and  shape  .that  can  be  readily  sold 
to  the  smallest  retailer  without  cutting  the 
cheese  or  breaking  the  package ;  to  provide 
such  cheese  units  so  prepared  and  packaged 
that  the  retailer  can  cut  off  and  sell  to  the 

65  consumer  any  desired  weight  or  quantity 


while  at  the  same  time  drying  out  or  spoil- 
age of  the  unsold  cheese  is  practically  elimi- 
nated; to  provide  a  cheese  of  the  American 
variety  which  shall  be  free  from  objection- 
able rind  or  inedible  skin ;  to  provide  cheese  60 
units  which  as  such  shall  be  practically 
odorless  and  also  which  will  not  absorb  ex- 
traneous objectionable  odors;  to  provide 
cheese  units  which  may  be  stored  for  pe- 
riods of  many  weeks  without  substantial  66 
drying  out  or  other  deterioration  or  loss  of 
texture  or  flavor;  to  provide  a  cheese  pack- 
age which  shall  be  highly  attractive  in  ap- 
pearance while  at  the  same  time  being  prac- 
tical and  convenient  to  handle,  distribute  70 
and  market  both  at  wholesale  and  at  retail; 
to  provide  an  improved  process  of  producing 
and  preparing  such  units  and  in  general  to 
provide  an  improved  product  and  process  of 
the  character  referred  to.  75 

In  the  drawings  which  accompany  this 
application  I  have  illustrated  in  a  conven- 
tional manner  a  packaged  cheese  unit  pre- 
pared according  to  my  invention. 

In  said  drawings —  80 

Figure  1  is  a  perspective  view  of  the 
empty  container,  a  corner  of  same  being 
broken  away. 

Fig.  2  is  a  perspective  view  of  the  finished 
package.  85 

Fig.  3  is  a  perspective  view  of  the  block 
after  removal  from  the  container. 

In  practising  my  invention,  I  employ  ini- 
tially the  preliminary  steps  of  my  previ- 
ously patented  process.     However,  in  view  90 
of  the  fact  that  according  to  the  present  in- 
vention I  desire  and  secure  an  entirely  dif- 
ferent product,  the  later  steps  of  the  pre- 
vious process  av.r  not  followed,  an  entirely 
different  process  or  method  being  practised  95 
for  finishing  the  cheese. 
1    In  practising  my  improved  process  a  num- 
ber of  cheeses  of  a  normally  solid  variety, 
such  as  Cheddar,  selected  according  to  flavor, 
percentage  of  butter  fat,  condition  of  cure,  100, 
etc.,  are  cut  up  into  small  strips  or  chunks 
and  comminuted  in  any  suitable  grinding 
machine.    A  charge  of  the  ground  up  cheese 
is  then  introduced  into  a  suitable  mixing 
and  heating  vessel,  said  vessel  being  prefer-  106 
ably  provided  with  a  jacket  by  means  of 
which  steam  or  circulating  hot  water  may 
be  employed  to  raise  the  temperature  of  the  , 
vessel.    The  vessel  should  also  be  provided 
with  the  necessary  stirring  devices  consist-  HO 


1,400,171 


ing  pl-eferably  of  a  set  of  power  driven  ro- 
tary paddles  and  a  cooperating  set  of  sta- 
tionary or  oppositely  rotating  paddles. 

The  inner  receptacle  is  preferably  equipped 
6  with  a  suitable  cover  to  retain  heat  and  also 
to  prevent  undue  evaporation  of  moisture, 
it  being  understood  that  in  order  to  facili- 
tate the  practising  of  the. process  and  to  se- 
cure proper  texture  and  consistency  of  the 

10  final  product  a  substantial  percentage  of 
water  may  be  added  to  the  comminuted 
cheese  during  or  before  the  application  of 
heat.  The  charge  of  comminuted  cheese  in 
the  receptacle  is  heated  gradually  by  turn- 

16  ing  on  the  steam  or  circulating  hot  water 
which  supplies  the  outer  jacket  and  during 
the  application  of  heat  the  stirring  de- 
vices are  operated  preferably  continuously 
throughout  the  duration  of  the  process  or 

20  until  the  further  application  of  heat  is  dis- 
continued. 

After  the  heat  has  been  applied  for  a  cer- 
tain length  of  time,  for  example  for  from 
fifteen  to  thirty  minutes,  and  the  tempera- 

25  ture  has  been  raised  from  the  ordinary  room 
temperature  to  in  the  neighborhood  of  130° 
to  150°  F.,  the  comminuted  cheese  mass  has 
attained  a  plastic  consistency  somewhat 
like  that  of  ordinary  baker's  dough,  and  in 

30  order  to  secure  cheese  of  the  finest  flavor 
and  texture  the  application  of  heat  should 
preferably  be  discontinued  when  this  stage 
has  been  reached.  If  the  heating  be  con- 
tinued further,  for  instance  to  160°  or  180° 

35  F.,  the  rubber-like  or  doughy  character  of 
the  cheese  disappears,  the  fluidity  increases 
until  a  creamy  consistency  results,  and  the 
resulting  product,  although  quite  edible  and 
palatable,  does  not  po'sess  the  texture  which 

40  is  ordinarily  associated  with  that  type  of 
cheese  which  is  being  treated. 

It  will,  of  course,  be  understood  that  the 
handling  of  the  heated  material  may  be 
made  somewhat  easier  by  carrying  the  heat 

45  a  little  further  than  I  have  indicated,  there- 
by securing  a  somewhat  more  fluid  and  more 
easily  handled  material.  However,  from 
the  standpoint  of  flavor  and  texture  I  have 
found  it  desirable  not  to  exceed  a  tempera- 

50  ture  of  150°  F. 

After  the  cheese  mass  has  been  heated 
sufficiently  and  has  reached  the  desired  con- 
sistency, the  application  of  further  heat  is 
suspended,  the  material  being  now  ready 

56  for  the  finishing  steps' of  the  process. 

I  have  in  readiness  a  number  of  containers 
each  adapted  to  hold  the  desired  quantity 
of  the  finished  cheese.  A  convenient  pack- 
age for  many  purposes  is  one  which  will 

60  snugly  contain  a  block  weighing  .about  five 
pounds  and  of  cross  section  such  that  the 
cheese  may  be  cut  into  slices  of  the  right 
size  to  make  ordinary  sandwiches.  -  The 
outer  container  which  I  use  in  practising 


my  invention  preferably  has  rigid  sides  and  66 
in  the  preferred  form  shown  comprises  a 
wooden  box  of  the   required  cubical  con- 
tent.   These  boxes  are  made  up  in  advance, 
the  covers  being  left  off,  and  before  the 
cheese  is  introduced  into  the  containers  the  70 
boxes  are  lined  with  tinfoil. 

Such  lining  preferably  comprises  a  wide 
strip  or  sheet  10  having  flaps  11  long 
enough  to  overlap  substantially  when  folded 
over  the  top  of  the  cheese,  end  strips  12  75 
being  also  used  to  cover  the  ends  of  the 
brick,  the  lower  end  of  each  end  piece  hav- 
ing a  part  13  overlapping  with  the  bottom 
of  the  main  strip  10  and  also  having  an 
upner  extension  14,  which  is  arranged  to  80 
fold  over  the  top  of  the  block  and  overlap 
the  upper  portions  of  the  said  main  sheet 
10.  It  will  be  understood  that  by  the  use 
of  the  three  sheets  of  tinfoil  comprising  the 
main  sheet  10  and  the  two  end  sheets  12,  the  35 
block  of  cheese  may  be  completely  incased 
on  all  six  sides. 

Before  placing  the  hot  plastic  or  fluid 
cheese  into  the  open  box  containers  the  mass 
is  subdivided  into  portions  of  the  desired  90 
weight,  in  the  present  instance  five  pounds. 
Each  five-pound  batch  or  unformed  mass  of 
cheese  is  then  introduced  directly  into  the 
container  and  after  waiting  a  few  seconds 
to  permit  the  mass  to  flow  into  the  corners  95 
of  the  container,  the  projecting  side  flaps 
and  end  flaps  of  the  tinfoil  are  folded  over 
the  top  of  the  brick.  The  cover  is  then 
pressed  down  upon  the  top  of  the  block  and 
nailed  onto  the  box,  which  thus  serves  as  a  100 
mold  as  well  as  a  container  for  the  finished 
package.  When  cooled  it  is  ready  for  dis- 
tribution to  the  trade  or  for  immediate  con- 
sumption, if  desired. 

The   tinfoil   lining'  with   which   the   hot  105 
cheese    mass    comes    directly    into    contact, 
sticks  to  the  outer  surfaces  of  the  block,  and 
when  the  block  of  cheese  contracts  slightly, 
which  occurs  on  cooling,  the  tinfoil  will  fol- 
low the  brick.    Hence,  there  will  be  no  tend-  110 
ency  of  the  tinfoil  to  stick  to  the  surfaces  of 
the  boards  which  form  the  rigid  container. 

Cheese  put  up  according  to  my  improved 
process  will  keep  in  a  satisfactory  manner 
without  appreciable  deterioration  for  a  115 
period  of  upward  of  three  months,  provided, 
of  course,  that  it  be  kept  in  a  reasonably 
cool  place  and  in  a,  reasonably  dry  atmos- 
phere. Also,  as  an  important  feature  of  my 
invention,  owing  to  the  fact  that  the  process  120 
has  a,  substantial  curing  effect,  the  product 
is  edible  and  palatable  within  a  few  hours 
after  it  has  been  packaged  even  if  prepared 
largely  from  fresh  or  uncured  cheeses. 

The  tinfoil  coating  on  the  block,  although  125 
permitting  the  necessary  slight  "breathing" 
action,  substantially  prevents  evaporation  of 
the  moisture  present  in  the  cheese.    It  also 


1,400,171 


prevents  the  cheese  from  absorbing  any  ob- 
jectionable extraneous  odors  which  may  be 
present  in  the  wood  of  the  box  or  in  the  place 
of  storage  and  it  also  substantially  does 
5  away  with  the  rather. penetrating  cheesy 
smell  which  is  usually  in  evidence  where 
ordinary  cheese  is  stored. 

The  package  itself  is  of  an  attractive  and 
practical  character,  and  presents  many  ad- 

10  vantages  over  the  previous  methods  of  dis- 
tributing cheese  to  the  trade.  For  instance, 
the  manufacturer's  trade-name  or  other  de- 
scriptive data  may  be  branded  or  printed 
on  the  outside  of  the  box  or  on  the  inner 

15  covering  of  the  cheese  itself.  The  box  is  of 
such  size  that  the  retail  purchaser  may  be 
served  directly  from  such  package,  thereby 
insuring  against  substitution  or  palming  off 
of  different  or  inferior  product. 

20  There  is  also  no  waste  in  selling  or  serving 
the  cheese.  Usually  the  customer  who  goes 
into  a  retail  store  will  purchase  not  more 
than  from  a  half  to  two  pounds  of  cheese  at 
a  time.  It  is  a  simple  matter  for  the  re- 

25  tailer  to  pry  off  the  lid  of  the  box  and  invert 
the  latter,  whereupon  by  reason  of  the  con- 
traction of  the  brick  in  cooling  and  because 
of  the  smooth  tinfoil  coating,  the  block  will 
fall  freely  from  the  box,  making  it  possible 

30  for  the  storekeeper  to  cut  off  from  the  end 
any  desired  thickness.  It  is  not  necessary 
to  remove  the  tinfoil  before  slicing  off  the 
amounts  purchased ;  in  fact,  I  prefer  not  to 
disturb  the  tinfoil  for  the  reason  that  it  is 

35  a  substantial  protection  against  undue  dry- 
ing out  of  the  cheese  when  the  block  is  re- 
moved from  the  container. 

It  will  be  manifest  that  the  block  pi  cheese 
iri  its  tinfoil  wrapper  presents  a  highly  at- 

40  tractive  appearance  in  the  show  case  or  other 
place  where  the  cheese  is  displayed  for  sale. 
I  find  as  a  matter  of  fact  that  retailers  of 
cheese  packaged  according  to  my  improved 
process  are  enabled  to  secure  a  very  substan- 

45  tial" increase  in  price  over  that  which  they 
can-*ecure  for  ordinary  cheeses  of  the  same 
general  class  from  which  my  improved  units 
are  prepared. 

It  will  be  understood  that  the  scope  of  my 

60  invention  must  be  determined  by  reference 
to  the  appended  claims,  said  claims  being 
construed  as  broadly  as  possible  consistent 
with  the  state  of  the  art. 


I  claim : 

1.  The  improvement  in  the  art  of  pre-  55 
paring  cheese  of  a  normally  solid  variety, 
which  consists  in  comminuting  cheese  which 
has    previously    been    manufactured    in   >a 
country  factory,  stirring  and  heating  the 
same  until  the  mass  has  attained  a  uniform  60 
consistency  and  is  capable  of  flowing  to  as- 
sume the  shape  of  a  container,  and  inclosing 
definite  portions  of  the  fluid  mass  while  still 
heated  in  substantially  rigid  containers  lined 
with  sheet  material  which  will  stick  to  the  65 
cheese  rather  than  to  the  walls  of  the  con- 
tainer and  will  contract  with  the  cheese  and 
which  material  is  substantially  impervious 

to  moisture. 

2.  The  improvement  in  the  art  of  prepar-  70 
ing  cheese  of  a  normally  solid  variety,  which 
consists  in  comminuting  previously  manu- 
factured  cheese,   stirring  and   heating  the 
same  until  the  mass  has  attained  a  uniform 
consistency  and  is  capable  of  flowing  to  as-  75 
sume  the  shape  of  a  container,  and  inclosing 

a  definite  portion  of  the  fluid  mass,  while 
still  heated,  in  a  rectangular  mold  lined  with 
metal  foil,  forming  on  cooling,  a  finished 
mercantile  unit  from  which  the  retailer  may  80 
cut  slices  or  sections  of  like  area  and  of 
different  thicknesses  to  suit  the  particular 
weights  desired  by  the  consumer. 

3.  The  improvement  in  the  art  of  prepar- 
ing cheese  of  the  Cheddar  genus  which  con-  86 
sists  in  comminuting  cheese  which  has  been 
previously  manufactured  in  a  country  cheese 
factory,  stirring  and  heating  the  same  until 
the  mass  has  attained  a  uniform  consistency 
and  is  capable  of  flowing  to  assume  the  shape  90 
of  a  container  and  inclosing  a  definite  por- 
tion of  the  fluid  mass,  while  still  heated,  in 

a  rectangular  wooden  box  lined  with  metal 
foil,  and  permitting  the  package  to  cool  and 
thereby  causing  the  metal  foil  to  stick  to  the  95 
material  and  contract  with  same  on  cooling, 
the  cooled  package  constituting  a  finished 
article  of  merchandise  in  condition  to  be 
shipped  without  further  boxing  and  from 
which  the  resultant  foil-coated  block  of  100 
cheese  may  be  readily  removed  by  the  re- 
tailer for  the  purpose  of  severing  from  said 
block  slices  of  like  area  and  of  different 
thickness  to  suit  the  particular  weights  de- 
sired by  the  consumer. 

JAMES  L.  KRAFT. 


MILK 


patent  Subject  Author 

175,760  Improvement   in  preparation  of  Hohland 

Koumi ss. 

170,003  Improvement  in  preserving  milk  Lester 

against  injury  by  transporta- 
tion. 

173,105  Improvement  in  compositions  Barney 

for  preserving  milk. 

250,294  Compound  for  preserving  milk  Slutz 

and  cream. 

267,043  Preserving  milk.  Von  Hoden 

277,352  Method  of  preserving  milk.  Scherff 

303.421  Apparatus  for  preserving  Meyenberg 

milk, 

308.422  Process  of  preserving  milk.  Meyenberg 

327,023  Preservative  for  milk.  Sanborn 

358,213  Process  of  preserving  milk.  Meyenberg 

364,579  Process  for  preserving  milk.  Dahl 

602,315  Process  for  preserving  milk.  Fernandez 

713,841  Process  for  preserving  milk.  Birchmore 

714,510  Process  of  aerating  and  pre-  Nash 

serving  milk. 

867,641  Apparatus  for  concentrating  Campbell 

milk. 

929,464  Dipping  device  for  bottles  or  McGinnis 

jars. 

994,641  Process  of  retaining  milk  in  Hansen 

fresh  condition. 

1,000,409  Preserving  milk.  Howe 

1,005,275  Froce&s  for  treating  milk.  Mollinger 

1,008,063  Process  for  preserving  milk.  Pusey 

1,069,096  Milk-modifier.  Alberty 


Date 

Apr.   4,   1876. 
Nov.  16,  1875. 

Feb.   8,  1876. 
Nov.  29,  1881. 
Nov.   7,   1882. 
May  8,  1883. 
Nov.   25,   1884. 
Nov.25,   1884. 
Sept.   29,   1885, 
Feb.   22,   1887. 
Je.   7,  1887. 
Apr.  12,  1898. 
Nov.  18,   1902. 
Nov.   25,  1902. 
Oct.   8,   1907. 
Jl.   27,   1909. 
Je.   6,  1911. 
Aug.   15,   1911. 
Oct.    10,   1911. 
Nov.   7,   1911. 
Aug.   5,    1913. 


, 


.1  ,' 


. 

. 


I 

. 


,oes 


. 


, 


* 
iliffi 


, 


MILK  (Continued! 


Patent 


Subject 


Author 


Date 


1,073,135  Manufacture  of  a  salutary 

drink  from  dairy  residues. 

1,080,204  Process  for  producing  casein 

preparations. 

1,080,920  Manufacture  of  alimentary 

products. 

1,057,519  Process  for  preserving  milk. 

1,083,659  Process  for  curdling  milk. 

1,085,380  '*hey  emulsion. 

1,091,054  Composition  for  producing 

lactic  food  products. 
1,092,616  Process  of  treating  milk  and 

milk  products. 
1,094,380  Process  of  treating  milk  and 

other  liquids. 
1,101,044  Fermented-milk  food  product 

and  process  of  making  the 

same. 
1,120,330  Medicated  food  product. 

1,125,692  Method  for   the  utilizing  of 

skim-milk  and  in  milk 
composition. 

1,126,429  Process  for  making  casein  from 

buttermilk. 

1,126,734  Desicated  milk  product  and 

process  for  producing  same. 

1,139,031  Manufacture  of  artificial 

milk. 

1,143,516     Method  of  making  a  whole- 
milk  product. 

1,157,976      Method  of  preserving  milk  and 
milk  products. 

1,159,455     Lacteal  mixture  and  method  of 
making  the  same. 

1,160,086     Moldable  milk  product  and 

method  of  making  the  same. 

1,175,876      Method  of  treating  milk. 

1^178,808     Method  of  treating  milk. 
1,181,219      Milk  product. 


Jolles 

Dunham 

Muller 

Atkins 

Brenaike 

Downhara 

Frederiksen 

Wieda 

Tait 

Thoumaian 

Odle 
Kitchen 

Eilersen 

Dunham 

Gossel 

Dunn 

Davis 

'.Vie  da 

Knudsen 

Sinclair 

Kit  chen 

Goucher 


Sept.  16,  1913. 
Dec.  2,  1913. 
Dec.  9,  1913. 
Apr.  1,  1913. 
Jan.  6,  1914. 
Jan.  27,  1914. 
Mar.  24,  1914. 
Apr.  7,  1914. 
Apr.  21,  1914. 
Je.  23,  1914. 

Dec.  8,  1914. 
Jan.  19,  1915. 

Jan.  26,  1915. 
Feb.  2,  1915. 
May  11,  1915. 
Je.  15,  1915. 
Oct.  26,  1915. 
Nov.  9,  1915. 
Nov.  9,  1915. 
Mar.  14,  1916. 
Apr.  11,  1915. 
May  2,  1916. 


, 


MILK  (Continued) 


Patent 


Subject 


Author 


Date 


1,190,369  Process  of  making  artificial 

cream* 

1,193,477  Food  product  and  method-of  pro- 

ducing the  same. 

1,197, £70  Method  of  preserving  milk. 

1,200,782  Apparatus  for  manufacturing 

milk. 
1,230,091  Pood  composition. 

1,230,817  Food 

1,230,479  Self-preserving  acid  milk 

and  process  of  making  the 
same. 

1,255,483  Process  of  canning  milk, 

1,272,035  Milk-food  product  and  method 

of  making  the  same. 

1,274,218  Process  of  making  and  new  food 

product   of  milk. 

1,274,748  Process  of  treating  milk. 

1.274.750  Process  of  treating  milk  and 

the  like* 

1.284.751  Process  of  treating  milk. 


Bookman 

Crary 

Laries 

Von  Bigler 

Kitchen 

Barnett 

Grelck 

Start  zenbach 
Grelck 

Turney 
Mel  sen 
Nielsen 

ilusaino 


Jl.  11,   1916. 


Sept.   5i 
Oct.   10,  tt 
Je.  12,  191'* 
Je.   19,  1917. 
Je.   19,  1917. 

Feb.  5,  1918. 
Jl.  9,  1918. 
Jl.  30,  1918. 
Aug.  6,  1918. 
Aug.  6,  1918. 
NOT.  12,  1918. 


•    . 


19J 


UNITED  STATES  PATENT  OFFIC: 


ROBERT  ROHLAND,  OF  NEW  YORK,  N.  Y. 
IMPROVEMENT   IN  PREPARATION  OF  KOUMISS. 


Specification  forming  part  of  Letters  Patent  No.  1TS,T6O,  dated  April  4,  1876;  application  filed 

February  21,  1876. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  ROBERT  ROHLAND,  of 
the  city  and  State  of  New  York,  have  in- 
vented an  Improvement  in  the  Manufacture  of 
Koumiss,  of  which  the  following  is  a  specifi- 
cation : 

The  nutritious  beverage  made  by  the  Tar- 
tars from  mare's  milk,  and  known  as  "Kou- 
miss," is  possessed  of  very  useful  medicinal 
properties.  The  carbonic  acid  that  exists  in 
the  same  is  produced  by  fermentation,  and  it 
is  difficult  to  check  this  fermentation  at  the 
proper  time;  hence  the  bottles  containing  the 
same  are  liable  to  burst,  and  the  caseine  is 
lumpy  and  does  not  mix  uniformly,  but  has  to 
be  agitated  before,  being  used. 

The  object  'of  my  invention  is  to  make  the 
koumiss  complete  and  uniform,  so  that  there 
will  not  be  any  change  by  fermentation,  or  by 
the  lapse  of  a  reasonable  time  between  the 
manufacture  and  use  of  the  article.  By  this 
improvement  the  koumiss  is  adapted  to  being 
transported,  the  bottles  are  not  liable  to  burst, 
and  the  beverage  is  more  palatable  than  that 
heretofore  made. 

I  employ  either  fresh  cow's  milk  or  condensed 
milk  in  the  manufacture  of  the  koumiss.  If 
condensed  milk  is  used  I  add  about  four  times 
its  bulk  of  warm  water,  and  dissolve  in  it 
sugar  until,  the  saccharometer  indicates  8.6°, 
and  if  fresh  milk  is  used  about  one-quarter  its 
bulk  of  warm  water  is  to  be  added  with  the 
sugar,  the  object  being  to  render  the  liquid  of 
a  composition  similar  to  mare's  milk.  I  now 
add  yeast  in  about  the  proportion  of  one 
ounce  compressed  yeast,  or  three  table-spoon- 
fuls of  fresh  liquid  yeast,  to  four  and  a  half 
gallons,  tasteless  and  colorless  yeast  preferred, 
and  stir  the  same  well  and  place  it  in  a  warm 
place,,  say,  G5°  to  70°  Fahrenheit,  and  allow 
it  to  ferment,  and  agitate  it  from  time  to  time 
and  skim  off  the  butter  and  other  floating 
particles,  and  allow  the  fermentation  to  pro- 
ceed eight  or  ten  hours,  and  filter  the  liquid 
through  a  clean  piece  of  muslin  in  order  to 
remove  a  part  of  the  caseine,  and  allow  the 
fermentation  to  proceed  until  it  is  exhausted. 
The  liquid  is  now  charged  with  carbonic-acid 


gas  in  any  of  the  known  agitators  similar  to 
those  used  in  the  manufacture  of  soda  or  min- 
eral water,  and  the  material  should  be  sub- 
jected to  a  pressure  of  about  one  hundred  and 
fifty  pounds  for  siphons  and  fountains,  and 
fifty  to  eighty  pounds  for  bottles.  This  oper- 
ation prevents  any  further  fermentation,  and 
fully  saturates  the  liquid  with  carbonic-acid 
gas.  This  is  very  important,  as  the  koumiss 
is  preserved,  and  its  medicinal  properties  pro- 
moted by  the  carbonic  acid.  A  uniform 
amount  of  carbonic  acid  is  introduced  into 
the  koumiss,  and  the  pressure  will  be  easily 
determined,  so  that  risk  of  the  bottles  burst- 
ing is  prevented. 

The  koumiss  is  free  from  the  lumpy  dis- 
agreeable appearance  usual  in  consequence  of 
the  precipitated  caseine,  as  such  caseine  is 
dissolved  fully  by  the  carbonic  acid,  and  the 
koumiss  remains  uniformly  liquid,  or  nearly  so. 

This  koumiss  can  be  kept  in  any  suitable 
vessels.  It  may  be  bottled  like  soda-water  or 
champagne,  or  it  may  be  drawn  off  through 
siphons  or  fountains,  so  as  to  be  convenient 
for  use  as  a  beverage,  with  all  the  effervescing 
properties  of  soda-water,  and  with  the  nutri- 
tive and  medicinal  properties  of  koumiss. 

The  koumiss  may  be  mixed  with  milk 
charged  with  carbonic  acid,  or  there  may  be 
sirups  and  flavoring  extracts  added,  either  in 
the  liquid,  or,  preferably,  into  the  tumbler  re- 
ceiving the  liquid. 

I  do  not  claim  the  manufacture  of  koumiss 
from  cow's  milk;  neither  do  I  claim  the  intro- 
duction of  carbonic  acid  into  milk  by  agita- 
tion. 

I  claim  as  my  invention — 

The  method  herein  described  of  manufac- 
turing koumiss  by  fermentation,  and  the  in- 
troduction of  carbonic  acid,  substantially  as 
set  forth. 

Signed  by  me  this  16th  day  of  February, 
A.  D.  1876. 

ROBERT  ROHLAND. 

Witnesses: 

GEO.  D.  WALKER, 
CHAS.  H.  SMITH. 


, 


Xnr-. 


UNITED  STATES  PATENT  OFFICE, 


JOHN  H.  LESTER,  OF  NEW  YORK,  N.  Y. 
IMPROVEMENT  IN  PRESERVING  MILK  AGAINST  INJURY  BY  TRANSPORTATION. 


Specification  forming  part  of  Letters  Patent  No.  170, OO3,  dated  November  16,  1875;  application  filed 

October  26, 1875. 


To  all  wiiom  it  may  -concern: 

Be  it  known  that  I,  JOHN  HENRY  LESTKE, 
of  the  city,  county,  and  State  of  New  York, 
have  discovered  a  iiew  and  useful  Improve- 
ment in  the  Method  of  Preserving  Milk  from 
Injury  by  Transportation  ;  and  I  hereby  de- 
clare that  the  following  is  a  full,  clear,  and  ex- 
act description  thereof. 

Heretofore  it  has  been  found  impossible  to 
transport  milk  for  any  considerable  distance 
in  warm  weather  for  two  reasons:  the  jolt- 
ing of  the  vehicles  of  transportation  keeps  up 
such  constant  agitation  that  the  milk  is  soon 
churned;  contact  with  the  atmosphere  speed- 
ily sours  it. 

•1  obviate  both  these  causes  of  destruction 
by  so  compressing  the  milk,  by  the  aid  of  a 
force-pump  or  other  means,  within  a  strong 
and  air-tight  can,  that  the  milk  becomes  so 
nearly  a  solid  body  as  practically  to  prevent 
all  movement.  This,  however,  does  not  pre- 
vent the  rising  of  the  cream,  which  form  is 
perfect  in  flavor,  and  not  inferior  to  cream 
formed  in  the  ordinary  way,  while  the  milk 
left  after  its  removal  is  thought  to  be  better 
than  other  milk  which  hits  traveled  any  dis- 
tapcc,  and  in  such  manner  that  the  milk  and 
cream  will  be  churned  together.  I  have 
found  from  twenty  to  sixty  pounds  to  the 
square  inch  pressure  produces  the  desired  re- 
sult. However,  I  do  not  limit  myself  to  just 


this,  my  main  idea  being  to  prevent  the  move- 
ment of  the  milk  as-much  as  possible  within 
the  vessel. 

It  is  one  of  the  advantages  of  my  process 
that  this  natural  action  is  not  interfered  with 
or  disturbed,  but  goes  on  during  transporta- 
tion, just  as  if  the  milk  were  at  rest  in  a  dairy. 
If  the  temperature  of  the  car  in  which  it  may 
be  is  as  low  as  in  a  dairy,  it  will  keep  as  long. 
By  this  process  injury  of  the  milk  by  electric- 
ity is  also  completely  prevented. 

I  do  not  confine  myself  to  the  use  of  cans 
such  as  are  now  commonly  used  in  the  trans- 
portation of  milk,  but  propose  to  use  vessels 
of  any  kind  so  constructed  as  to  admit  of  the 
desired  amount  of  pressure,  and  afford  the 
greatest  convenience  and  economy. 

What  I  claim,  and  desire  to  secure  by  Let- 
ters Patent,  is — 

The  process  herein  described  for  preserving 
milk  against  injury  by  transportation  or  other- 
wise, which  consists  in  forcing  milk  into  an 
air-tight  vessel,  thereby  presenting,  as  nearly 
as  possible,  a  body  immovable  within  the  re- 
ceptacle containing  the  same,  substantially  as 
specified. 

JOHN  HENRY  LESTER. 

Witnesses : 

S.  J.  GORDON, 
JOHN  W.  RIPLBT. 


113,105" 


UNITED  STATES  PATENT  OFFICE. 


W.  SCOTT  BARNEY,  OF  BALTIMORE,  MARYLAND. 
IMPROVEMENT  IN  COMPOSITIONS  FOR  PRESERVING  MILK. 


Specification  forming  part  of  Letters  Patent  No.  173,105.  dated  February  8, 1876;  application  tiled 

August  30,  1875. 


To  all  ichom  it  may  concern: 

Be  it  known  that  I,  W.  S.  BARNES,  of  Bal- 
timore, State  of  Maryland,  have  invented  cer- 
tain new  and  useful  Improvements  in  Pre- 
serving Milk;  and  do  hereby  declare  that  the 
following  is  a  full,  clear,  and  exact  description 
thereof. 

The  nature  of  my  invention  consists  in  a 
new,  cheap,  and  simple  process  for  preserving 
milk  sweet  and  fresli  for  a  limited  period  by 
the  addition  to  the  same  of  a  few  simple 
chemicals  that  shall  prevent  the  milk  from 
becoming  sour,  but  shall  not  injure  the  milk 
as  an  article  of  food,  nor  be  in  the  slightest  de- 
gree detrimental  to  the  health  of  the  consum- 
er. All  dealers  and  consumers  of  milk  under- 
stand and  appreciate  the  difficulties  attending 
their  efforts  to  preserve  milk  sweet  even  for 
a  few  hours  during  the  summer  season,  and 
when  brought  from  a  distance  is  often  found, 
upon  its  arrival,  unflt  for  delivery  to  consum- 
ers, thereby  entailing  great  loss  upon  the  pro- 
ducer and  serious  inconvenience  to  the  public. 

My  invention  will,  to  a  great  extent,  over- 
come all  the  above-named  objections  and  dif- 
ficulties, and  has  no  objectionable  features,  as 
the  chemicals  in  the  quantities  used  are  not 
detrimental  to  health ;  but  sour  milk  is  when 
fed  to  infants,  and  is  decidedly  unpalatable  to 
adults. 

In  order  to  enable  others  skilled  in  the  art 


to  make  and  use  my  invention  I  will  now  pro- 
ceed to  describe  the  manner  in  which  the 
same  may  be  carried  into  effect. 

1  dissolve  in  a  sufficient  quantity  of  water 
the  following-named  ingredients,  and  add  the 
same,  when  thoroughly  dissolved,  to  thirteen 
gallons  of  milk,  or  in  the  same  proportion  for 
a  greater  or  less  quantity :  Salt,  (chloride  of 
sodium,)  three  ounces ;  sugar,  (saccharum,) 
four  ounces ;  saleratus,  (bicarbonate  of  pot- 
ash,) one  ounce;  saltpeter,  (nitrate  of  potassa,) 
one- fourth  ounce. 

I  do  not  confine  myself  to  the  exact  propor- 
tions in  the  above  formula,  as  the  proportions 
may  be  varied  somewhat. 

Having  thus  fully  described  my  invention, 
what  I  claim  as  new,  and  desire  to  secure  by 
Letters  Patent,  is — 

The  within-described  composition  for  the 
prevention  of  souring  of  milk,  the  composi- 
tion consisting  of  salt,  sugar,  saleratus,  and 
niter,  substantially  in  the  proportions  speci- 
fied. 

In  testimony  that  I  claim  the  foregoing  I 
have  hereunto  set  my  hand  and  seal  this  30th 
day  of  August,  1875. 

W.  SCOTT  BARNEY. 

Witnesses: 

GEO.  H.  MELLEN, 
E.  L.  SCHMIDT. 


UNITED  STATES  PATENT  OFFICE 


FRANK  M.  SLUTZ,  OF  KANSAS  CITY,  MISSOURI. 
COMPOUND  FOR  PRESERVING  MILK  AND  CREAM. 


forming  part  of  Letters  Patent  No.  250,294,  dated  November  20,  1881. 

Application  filed  September  10, 1881.    (No  specimens.) 


To  all  whom  it  may  concern .' 

Be  it  known  that  I,  FRANK  M.  SLUTZ,  a  citi- 
zen of  the  United  States,  residing  at  Kansas 
City,  in  the  county  of  Jackson  and  State  of 
5  Missouri,  have  invented  certain  new  aurl  use- 
ful Improvements  in  Compositions  for  Preserv- 
ing Milk  and.  Cream ;  and  I  do  hereby  declare 
the  following  to  be  a  fall,  clear,  and  exact  de- 
scription of  the  invention,  such  as  will  enable 

10  others  skilled  in  the  art  to  which  it  appertains 
to  make  and  use  the  sam«. 

My  invention  relates  to  a  new  and  useful 
composition  forprcservUiK  uiilk  aiwl  <-,f«nH, 
whereby  it  will  remain  swee.ti  and  pure  from 

15  thirty-six  to  forty-eight  hours  longer  than  will 
milk  without  the  preservative  added,  and 
which  composition  will  not  affect  any  of  the 
beneficial  properties  of  the  milk  in  the  least. 
In  boiling  it  does  not  separatc.while  it  freezes 

20  better  in  the  manufacture' of  ice-cream  than 
milk  without  the  composition. 

My  composition  consists  of  the  following  in- 

•  gradients,  combined  in  about  the  proportions 

stated,  viz:  sixty  grains  baking-soda,  eighty 

25  grains  common  salt,  eight  grains  burnt  su- 
gar dissolved  in  small  quantity  of  water,  twen- 
ty grains  cream-tartar,  five  grains  of  saltpeter 
dissolved  in  gilLof  water,  one-half  pound  of 
good  white  sugar.  Dissolve  the  above  corn- 

30  position  in  pure  water,  and  add  to  ten  gallons 
sweet  milk  or  cream. 

In  cities  where  milk  is  necessarily  kept  for 
a  number  of  hours  before  delivery  to  .custom- 
ers, and  is  often  shipped  long  distances  to 

35  wholesale  dealers,  my  improved  composition 
will  prove  of  great  value,  as  it  will  enable  the 
consumer  to  be  furnished  with  pure  sweet  milk 
that  may  be  kept  over  night. 


My  improved  composition  will  have  a  tend- 
ency to  drive  out  of  the  market  "chalk  and  40' 
water  "and  injurious  adulterations,  by  enabling 
large  dealers  to  ship  in  pure  milk  from  longer 
distances,  and  keep  it  sweet  for  a  longer  time. 

In  fresh,  warm  milk  there  is  a  great  amount  . 
of  animal  heat,  and  On  this  account  in  warm  45 
weather  milk  '-taints"  or  sours  very  quickly, 
and  cannot  be  canned  or  put  into  closed  vessels 
until  after  it  is  cooled.    Experience  has  dem- 
onstrated that  the  cream-of-tartar  has  the  ef- 
fect of  counteracting  this  tendency  to  taint,  50 
wbi4e  th*  small  quantity  oscd  wiH  not  coagu- 
late the  milk,  and  if  it  be  added  to  the  com- 
pound the  compound  may  be  put  into  the  milk 
while  it  is  yet  warm,  thereby  obviating  the  ne- 
cessity of  artificially  cooling  the  milk.  55 

I  am  aware  that  a  chemical  preparation  for 
preserving  butter  and  meat  consisting  of  the 
following  ingredients:  common  salt,  twelve 
parts;  saltpeter,  three  parts;  loaf-sugar,  four 
parts;  soda,  one  part;  water,  one  hundred  and  60 
thirty-seven  parts,  is  old,  and  such  I  distinctly 
disclaim  as  not  of  ray  invention. 

Having  thus  fully  described  my 'invention,  I 
claim  and  desire  to  secure  by  Letters  Patent— 

The  herein-described  composition  for  pre-  65 
serving  milk  and  cream,  consisting  of  soda, 
common  salt,  burnt  sugar,  cream-tartar,  salt- 
peter, and  white  sugar  dissolved  in  water,  sub- 
stantially in  about  the  proportions  specified. 

In  testimony  whereof  I  affix  my  signature  in  70 
presence  of  two  witnesses. 

FRANK  M.  SLUTZ. 

Witnesses: 

JOHN  W.  BBEBE, 
WM.  B.  TEASDALE 


UNITED  STATES  PATENT  OFFICE. 


HBINRICH  W.  L.  OTTO  VON  RODEN,  OF  HAMBURG,  GERMANY. 
PRESERVING  MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  267,043.  dated  November  7,  188?. 

4pplic*tioo  filed  JUrott  15.  1682.    (No  specimens.)    Patented  in  England  November  14, 1881,  No.  4,982. ' 


To  all  whom  it. may  concern: 

Be  it  known  that  I,  HEINRICH  WILHELM- 
LTJDTOG  OTTO  VON  llODEN,  a  subject  or  the 
Emperor  of  Germany,  residing  at  Hamburg, 

'f  5  in  the  German  Empire,  bave  invented  certain 
new  and  useful  Improvements  iu  Preserving 
Milk;  and  I  do.herebydeclare  that  the  follow- 
ing its 'a  full,  clear,  and  exact  description  of  the 
invention,  wtovcn  wiTt  enable  others  skilled  m 

f  o  the  art  to  which  it  appertains  to  make  and  use 
the  same. 

Heretofore  milk  has  been  preserved  either 
rn  a  condensed  state  or  by  adding  antiseptic 
chemicals.  Both  methods  injure  tbe  taste  of 

•5  milk  thus  preserved,  whiclrcan  very  seldom 
be  used  to  replace  ffesh  milk. 

Tb^  object  of  my  invention  is  to  preserve 
milk  in  such  a  manner  as  not  to  alter  its  taste 
and  to  leave  it  in  such  a  degree  of  liquidity 

ao  as  to  allow  its  immediate  use  after  opening  the 
bottles  or  vessels  containing  such  milk. 

To  cany  my  invention  into  effect  "I  strain 
fresh  milk,  directly  after  milking,  and  till  it 
in  glass  bottles,  or  other  vessels,  with  the  pre- 

25  caution  of  not  filling  full. the  entire  interior  of 
the  bottle,  but  leaving  it  empty  about,  one- 
sixth.  Then  I  add  some  fine  salad-oil,  just 
enough  to  cover  the  surface  of  the  milk  about 
one-twelfth  of  an  inch,  and  heat  the  bottles 

30  prepared  in  this  manner  about  half  an  Iionr  in 

a,  •yv'JNM  bath.   .The  heat  mustvbe  regulated 

•  in  such  a  manner  as  .not  to  be  les,s  than  158° 

and  not  more  ^tban  176°  Fahrenheit.    Then 

the  fire  is  removed  and  the  water  iu  the 


bath  slowly  cooled   to  304°.     After  taking  35 
away  the  oil  from  tbe  milk  by  means  of  a  si- 
phon or  a  glass  syringe,  or  by  any  other  con- 
venient apparatus,  the  bottles  are  closed  by 
good-  plugs,  either  of  cork  or  rubber,  which 
should  -be  fastened   with   wire.     Then    the  40 
closed  bottles  are  heated  again  in  the  water 
bath  during  an  hour  to  194°  to  208°  of  Fahreu- 
heit,  a-nd  at  last  cooled  in  the  bath  to  86°. 

I  do  not  limit  myself  to  tbe  application  of 
salad-oil,  but  any  other  equivalent  thereof  45 
may  be  used  which  will  protect  the  surface  of 
the  milk  against  the  entry  of  air  after  remov- 
iug  the  air  .contained  iu  tlus/resh  milk  by 
heating,  as  above  described,  only  the  natural 
film  of  butter,  which  is  produced  iu  he'atiug  50 
milk  being  excluded  to  form  an  object  of  my 
invention;  alsb,  any  other  means  of  heating 
the  vessels  to  the  mentioned  degrees  may  be 
employed  which  will  replace  the  water  bath 
iu  a  satisfactory  manner.  5;, 

Having  thus  fully  described  my  invention, 
what  I  desire  to  claim  and  secure  by  Letters 
Patent  is — 

In  the  process  of  preserving  milk  by  bot- 
tling, tte  method  of  excluding  air  prior  to  60 
sealing,  which  'consists  in  covering  the-  Dtilk 
with  a  film. or  layer  of  edible  oil  during  the 
first  beating,  then  removing  the  same,  settling, 
and  reheating. 

HEINRICH  WILHELM  LUDW1W  OTTO  n» 

Witnesses: 

J.  W.  BAILEY, 
ALEXANDER  SPECHT. 


UNITED  STATES  PATENT  OFFICE. 


EDUARD  SCHERFF,  OF  WENDISCH  BTJOHHOLZ,  PRUSSIA,  GERMANY. 
METHOD  OF  PRESERVING   MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  277,352,  dated  May  8,  1883. 

Application  filed  Jane  23,  1833.    (No  specimens.)    Patented  in  Germany  February  20,  I860,  No.  15.341 ;  in  France  April  7,  18HI, 

No.  142,183,  and  in  England  February  14,  1883,  No.  717. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  EDUARD  SCHERFF,  a 
subject  of  the  King  of  Prussia,  residing  in  the 
town  of  Wendisch  Buchholz,  have  invented 
5  certain  new  and  useful  Improvements  in  the 
Preservation  of  Milk,  (tor  which  I  have  re- 
ceived Letters  Patent  in  the  German  Em- 
pire, No.  15,341,  bearing  date  February  20, 
1880,  ami  in  France,  No.  142,183,  bearing  date 

10  April  7,  1881 ;)  ami  1  do  hereby  declare  that 
the  following  is  a  full,  clear,  and  exact  descrip- 
tion of  the  invention,  which  will  enable  others 
skilled  in  theartto  which  it  appertains  to  make 
and  use  the  same. 

15  My  said  invention  relates  to  improvements 
in  the  preservation  of  milk. 

According  to  my  German  Patent  No.  15,341 
I  employ  the  following  method  :  Gold  milk  is 
filled  in  bottles  and  closed  by  means  of  a  cork, 

20  which  is  cut  off  level  with  the  mouth  of  the 
bottle,  and  adisk  of  cork  of  such  size  laid  over 
the  mouth  of  the  said  bottle  that  the  mouth  of 
the  bottle  is  well  covered,  when  the  said  disk 
is  pressed  firmly  on  the  mouth  of  the  bottle  by 

25  means  of  one  of  the  well-known  lever-stopping 
devices.  The  bottles  are  now  placed  in  aa  up- 
rightcylindrical  receptacle  provided  with  ther- 
mometerand  manometer,  the  bottom  and  sides 
of  which  are  provided  with  a  serpentine  tube. 

30  The  bottom  of  the  receptacle  is  covered  with 
water,  and  the  receptacle  is  then  hermetically 
closed.  Steam  of  more  than  two  atmospheres' 
pressure  is  admitted  at  the  lower  part  of  the 
coil  or  serpentinetube,sothat  the  water  israp- 

35  idly  brought  to  the  boiling-point  and  heats  the 
said  coil  or  serpentine  tube,  so  that  the  steam 
produced  near  the  same  can  ascend,  where  the 
said  steam  is  condensed  by  con  tact  wi  th  the  cold 
milk  until  the  temperatures  of  the  source  of  the 

40  heat  and  of  the  milk  are  uniform.  As  soon  as 
a  pressure  of  two  atmospheres  is  reached  the 
steam  is  cut  off,  so  that  the  milk  is  subjected 
to  a  steam  and  air  bath  of  about  100°  centi- 
grade temperature.  If  cold  water  is  now  ad- 


mitted through  the  serpentine  tube  or  coil,  the  45 
manometer  will  in  a  short  time  show  no  extra 
pressure,  during  which  time  the  bottles  are 
slowly  cooled.    This  produces  a  difference  in 
pressure,  so  that  the  milk  is  so  forced  through 
the  pores  of  the  cork,  which  were  opened  by  50 
the  preceding  operation,  that  the  said  milk 
penetrates  to  the  surface  of  the  said  cork, 
where  butter  is  deposited  and  albumen  pre- 
cipitated through  the  tannin  of  the  cork.    The 
bottles  are  now  removed  from  the  apparatus  55 
and  placed  in  a  cool  position.    The  milk  cools, 
and  air  enters  through  the  cork  into  the  vacu- 
ous space  so  created,  from  which  said  air  the 
sporules  or  germs  are  so  perfectly  filtered  that 
the  milk  cannot  be  spoiled  or  injured  thereby.  60 
The  cork  closure  filters  the  sporules  or  germs ; 
but  as  they  remain  in  the  said  cork  disk  they 
would  germinate  rapidly  and  find  their  way 
through  the  cork.    For  this  reason  the  cork 
disk,  and  the  germs  or  sporules  with  the  same,  65 
is  removed,  and  the  entrance  of  all  further 
spores  prevented  by  immediately  coating  the 
cork  with  paraffine. 

Having  now  described  niy  said  invention  and 
the  means  of  carrying  the  same  into  effect,  1   70 
desire  it  to  be  understood  that  what  I  claim, 
and  desire  to  secure  by  Letters  Patent,  is — 

The  process  of  preserving  milk,  which  con- 
sists insubjectingsuch  milkin  a  tightly-corked 
receptacle  in  boiling  water,  then  cooling  the  75 
milk  by  cold  water,  or  otherwise,  forcing  the 
cream  through  the  cork,  whereby  the  albumen 
is  precipitated,  reducing  the  temperature  still 
further,  whereby  a  vacuum  is  produced  in  the 
bottle  and  air  permitted  to  enter,  such  air  be-  80 
ing  filtered  by  passing  through  the  cork  which 
closes  the  bottle,  and  then  coating  the  said 
cork  with  paraffine,  substantially  tor  the  pur- 
pose set  forth. 

EDUARD  SCHEKFEr 

Witnesses : 
J.  L.  BIBO, 
EDWIN  A.  BBYDGES. 


(No  Model.) 

J.  MEYENBERQ. 

APPARATUS  FOR  PRESERVING  MILK. 

No.  308,421.  Patented  Nov.  25,  1884. 


UNITED  STATES  PATENT  OFFICE. 


JOHN  MElfENBEBG,  OF  ST.  LOUIS.  MISSOURI. 
APPARATUS  FOR  PRESERVING  MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  308,421,  dated  November  25,  1884. 
Application  Hied  February  Hi,  1884!    (No  model.) 


To  all  whoitt:  it  inay  concern  : 

Be  it  known  that  I,  JOHN  MEYENBERG,"  of 
the  city  of  St.  Louis,  iu  the  State  of  Missouri, 
have  invented  a  certain  new  and  useful  Ini- 
5  provement  in  Apparatus  for  Preserving  Milk, 
of  which  the  following  is  a  full,  clear,  and  ex- 
act description,  reference  being  had  to  the  ac- 
companying drawings,  forming  part  of  this 
specification,  and  in  which— 

10  Figure  1  is  a  side  view  of  the  condenser. 
Fig.  2  is  a  longitudinal  section  of  same.  Fig. 
3  is  an  end  view.  Fig.  4  is  a  transverse  sec- 
tion taken  on  line 4  4,  Fig.  2.  Fig.  5 is  a  simi- 
lar view4aken  on  line  5  5,  Fig.  2,  and  Fig.  6 

15  is  a  similar  view  taken  on  line  G  0,  Fig.  2. 

The  milk  is  put  into  cans  of  desired  sixes, 
which  are  hermetically  sealed  and  placed  in  a 
frame,  H,  (see  Figs.  2'  and  5,)  which  consists 
of  bars  connected  by  beads  II'.  This  frame 

20  is  inclosed  by  a  cylinder,-!,  held  in  supports 
I'.  One  end  of  the  frame  is  supported  within 
the  cylinder  on  friction-rollers  J,  jourualcd 
in  one  head  of  the  cylinder.  (See  Fig.  2.)  The 
other  end  of  the  frame  is  supported  on  one 

25  end  of  a  driving-shaft,  L,  passing  through  the 
other  head  of  the  cylinder.  The  outer  end  of 
the  shaft  is  supported  in  a  journal-box,  M,  on 
a  standard,  M . .  On  this  shaft  are  two  loose 
driving-pulleys,  O  O',  one  of  them  being  large 

30  and  tbe  other  small,  and  both  of  them  being 
provided  with  notches  or  teeth  O1,  to  engage  a 
eliding  clutch,  P,  arranged  to  turn  with  the 
shaft.  Both  pulleys  are  provided  with  driv- 
ing-belts, and  by  connecting  one  or  the  other 

35  of  them  to  the  shaft  by  the  sliding  clutch  the 
frame  H  may  be  turned  fast  or  slow,  as  de- 
sired. The  frame  H  can  be  removed  from  the 
cylinder,  to  be  filled  with  cans,  through  an 
opening  which  can  be  closed  by  a  door,  Q, 

40  held  in  place  by  a  swinging  frame,  T,  and  a 
screw,  T'.  The  interior  of  the  cylinder  may 
be  heated  by  steam  passing  through  pipe  or 
pipes  U,  and  may  be  cooled  by  air  entering 
through  pipes  V.  Before  the  cans  are  placed 

45  in  the  frame  H  they  are  immersed  in  water 


and  the  milk   cooieu  10  a    temperature  ot 
about  35°.     The  milk  may  be  pqt  into  open 
cans  and  cooled  off  and  then  be  put  into  tight 
cans,  as  stated.     The  tight  cans  should  not 
be  quite  filled  with  the  milk,  so  that  the  milk  50 
can  move  when  the  frame  H  is  turned.     It 
is  better  that  the  cans  should  have  very  lit- 
tle, if  any,  contact  one  with  another  in  tbe 
frame  H.     When  the  cans  are  put  in  the  frame 
and  the  cylinder  closed,  the  frame  being  sup-  55 
ported  within  the  cylinder,  as  shown  in  Fig. 
2,  steam  is  admitted  to  the  pipe  or  pipes  U, 
heating  the  interior  of  the  cylinder.   The  frame 
is  simultaneously  turned  slowly,  about  two  or 
three  revolutions  per  minute.    This  is  con-  6c 
tinued  about  thirty  minutes,  (the  temperature 
should  not  exceed  218°  to  228°,)  and  then  the 
steam  is  turned  off  and  the  pipe  or  pipes  U 
cooled  by  water  being  passed  through  them 
or  it.     At  the  same  time  air  is  admitted  to  the  65 
interior  of  the  cylinder  through  the  pipes  V. 
The  frame  is  then  turned  quickly  for  fifteen 
minutes,  more  or  less,  during  which  time  the 
milk  is  cooled  to  a  temperature  of  25°  or  30°.    • 
The  cans  are  then  taken  out  and  examined  to  70 
see  if  there  is  any  leakage,  which  will  show 
whether  or  not  they  were  hermetically  sealed. 
The  cans  can  then  be  stored  -away  and  the  milk 
will  keep  good  for  years. 
I  claim  as  my  invention —  75 

1.  The  combination  of  the  revolving  frame 
adapted  to.  receive  cans,  the  outer  inclosing- 
cylinder,  and  theairami  steam  pipes,  arranged 
and  operating  substantially  as  and  for  the 
purpose  set  forth.  80 

2.  The  combination  of  the  'revolving  frame 
H,  cylinder  I,  surrounding  the  frame,  steam- 
pipes  U  within  the  cylinder  beneath  the  frame, 
air-pipes  entering  one  end  of  the  cylinder.and 
adoor  at  the  other  end  of  the  cylinder,  through  83 
which  the  frame  passes,  as  set  forth. 

JOHN  MEtfENBERG. 
In  presence  of — 
'  GEO.  H.  KNIGHT, 
SAML.  KNIGHT. 


UNITED  STATES  PATENT  OFFICE. 


JOHN  MEYENBEEG,  OF  ST.  LOUIS,  MISSOURI. 
PROCESS  OF  PRESERVING   MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  308,422.  dated  November  25,  1884. 

Application  filed  July  9,  1884.    (No  specimens.) 


.  To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOHN  MEYENBEEG,  of 
the  city  of  St.  Louis,  in  the  State  of  Missouri, 
have  invented  a  certain  new  and  useful  Jni- 
5  provement  in  Process  of  Condensing  Milk,  of 
which  the  following  is  a  full,  clear,  and  exact 
description. 

In  carrying  my  invention  into  effect  I  hoat 
the  milk  as  it  comes  from  the  cows  with  steam 

ID  out  of  contact  with  the  milk,  the  milk  being 
stirred  and  exposed  to  the  air  until  about  one- 
sixth  of  its  volume  is  evaporated.  Next  th>; 
'nil •£  is  cooled  out  of  contact  with  the  air  by 
cold  water,  while  the  stirring  is  continued, the 

15  milk  of  course  being  oat  of  contact  with  the 
water.  Next  all  vapors  and  air  that  might  be 
generated  nre  withdrawn  from  the  milk  by 
exliaustk.j.  This  operation  prevents  all 
changes  or  the  formation  of  germs  of  fermenta- 

20  tion.  The  milk  is  next  cooled  down  to  from  100° 
to  105°  Fahrenheit.  Then  it  is  twice  strained 
and  condensed  to  the  desired  consistence  un- 
der vacua- t-o  from  one-fourth  to  one-half  of  its 
original  volume,  until  the  condensing  opera  - 

25  tiou  is  finished,  to  prevent  contact  of  the  milk 
with  the  atmosphere,  for  the  purpose  set  forth. 
After  this  operation  the  milk  is  drawn  off  and 
cooled  by  cold  water;  (and  while  being  con- 
tinually stirred)  down  to  from  50°  to  (»0°  Fahr- 

30  enheit.  After  this  the  milk  is  put  into  tight 
cans  of  different sizes,  as  demanded  by  the  trade 
or  customers  may  want  it,  being  careful  not 
to  fill  them  completely,  as  there  is  some  room 
needed  in  the  can  for  the  motion  of  the  milk 

35  in  the  next  process.  The  cans  are  then  her- 
metically sealed  and  continually  agitated  by 
revolving  them,  and  heated  by  steam  to  not 
over  240°  Fahrenheit,  kept  at  that  tempera- 
ture for  a  sliort  time,  and  then  cooled  down 

40  with  cold  air  to  •'  tut  t!0"  Fahrenheit.  This 
last  cooling  prout-ss  must  1m  done  quickly. 
After  this  the  cans  are  examined  to  discover 
if  all  are  air-tigh',  and  if  so  are  then  ("eady 
for  the  market. 

45  Tarn  aware  that  milk  to  be  preserved  and 
condensed  has  been  heated  beneath  the  boil- 


ing point  of  212°  Fahrenheit,  to  fit  it  for  evap- 
oration in  vacua. 

I  am  also  aware  that  the  milk  has  been 
stirred  while  being  heated.  50 

I  am  also  aware  that  milk  has  been  put  into 
cans,  hermetically  sealed,  anil  heated  while  the 
cans  have  been  revolved.  Such  steps  in  the 
process,  therefore,  I  do  not  claim,  broadly. 

1  claim  as  my  invention —  55 

1.  The  process  for  condensing  and  preserv- 
ing milk  herein  described,  which  consists  in 
heating  the   milk   by  steam   out   of  contact 
therewith  while  the  milk  is  exposed  to  the  air 
and  stirred,  until  about  one-sixth  of  its  volume  60 
is  evaporated,  then  cooling  the  milk  while  the 
stirring  is  continued  and  the  vapors  aud  air 
are  being  drawn  off  by  exhaustion,  continuing 
the  cooling  down  to  about  100°  or  105°  Fahr- 
enheit, then  straining  it,then  condensing  it  in  65 
vacua  down  to  about  one  half  or  one  fourth  of 
its  original  volume,  then  cooling  it  down  to 
about  50°  or  00°  Fahrenheit,  while  still  stirring 

it,  and  finally  canning  it,  as  set  forth. 

2.  The  process  tor  condensing  and  preserv-  70 
ing  milk  herein  described,  which  consists  ip 
heating  the  milk  by  steam  out  of  contact  there- 
with while  the  milk-is  exposed  to  the  air  and 
stirred,  until  about  one-sixth  of  its  volume  is 
evaporated,  then  cooling  the  milk  while  the  75 
stirring  is  continued  and  the  vapors  and  air 
are  being  drawn  off  by  exhaustion,  continu- 
ing the  cooling  down  to  about  100°  or  105° 
Fahrenheit,  then  straining  it,  then  condensing 

it  in   iwitti  down  to  about  one-half  or  one-  80 
fourth  of- its  original  volume,  then  cooling  it 
down  to  about  50°  or.  <!()°  Fahrenheit-  while 
still  stirring  it,  then  canning  it  without  quite 
filling  the  cans,  then  hermetically  s  aling  the 
cans,  agitat  ing  the  cans  of  milk  while  exposed  85 
to  lieiit  of  not  more  than  210°  Fahrenheit,' and 
finally  cooling  them  down  to  from  about  50°  to 
(K)°  Fahrenheit,  as  set  forth. 

JOHN  MK¥ENBEKG. 

In  presence  of-- 
(.JKO.  11. 
SAM  i,.  K\]<;in. 


r,ot3 


UNITED  STATES  PATENT  OFFICE. 


SAMUEL  SANBOEN,  OF  SAN  FEANCISCO,  CALIFORNIA. 
PRESERVATIVE  FOR  MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  327,023,  dated  September  29, 1SS5. 

Application  filed  May  27,  1885.    fNo  specimens.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  SAMUEL  SANBORN,  a 
citizen  of  the  United  States,  and  a  resident  of 
the  city  of  San  Francisco,  county  of  San 
5  Francisco,  and  State  of  California,  have  in- 
vented a  new  and  useful  composition  of  mat- 
ter for  the  purpose  of  preserving  milk;  and  I 
hereby  declare  the  following  (o  be  a  full, clear, 
and  exact  specification  thereof. 

10  My  composition  consists  of  the  following  in- 
gredients: sugar,  salt,  nitrate  of  potash,  soda, 
hyposulphite  of  soda,and  sulphite  of  lime,  to 
be  combined  in  about  the  following  propor- 
tions: sugar,  six  pounds;  salt,  two  pounds; 

15  nitrate  of  potash,  four  ounces;  carbonate  of 
soda,  one  ounce:  hyposulphite  of  soda,  three 
ounces;  sulphite  of  lime,  two  ounces.  All 
of  these  are  to  be  dissolved  in  sufficient  water 
to  make  the  whole  amount  to  three  gallons  of 

20  the  preservative.  One  gill  of  this  preserva- 
tive will  keep  three  gallons  of  milk  for  sev- 
eral days  in  very  warm  weather. 

The  sugar  and  salt,  when  used  in  the  pro- 
portions in  which  I  use  them  in  my  preserva- 

25  tive,  take  away  the  peculiar  taste  that  would 
be  present  in  the  milk  were  the  other  ingre- 
dients used  without  the  sugar  and  salt. 


I  am  aware  of  a  preservative  patented  by 
William  Boss,  January  1,  1867.  and  bearing 
the  number  60,942;  but  I  find  that  my  pre-  30 
servative  will  keep  milk  sweet  much  longer 
than  Boss's,  from  the  fact  that  my  preserva- 
tive contains  hyposulphite  of  soda  and  sul- 
phite of  lime,  which  Boss's  does  not,  and  the 
particular  proportions  in  which  Icombinethe  35 
ingredients  in  my  preservative  causes  the 
elements  to  so  act  upon  each  other  that  no 
unpleasant  taste  is  produced  in  the  milk. 

Having  thus  described  my  invention,  what  I 
claim  as  new,  and  desire  to  secure  by  Letters  40 
Patent,  is — 

The  preparation  for  keeping  milk  sweet, 
consisting  of  sugar,  salt,    nitrate  of  potash, 
carbonate  of  soda,  hyposulphite  of  soda,  and 
sulphite  of  lime,  in  the  proportions  substan-  45 
tially  as  herein  described. 

In  witness  whereof  I  have  hereunto  set  my 
hand. 

SAMUEL  SANBOEN. 

Witnesses: 

JOHN  DIXON, 
CLARENCE  SANBOBN. 


.    '-  fj'.:. 

• 
"»•>*   ;';'»*•>-. 


u* 


UNITED  STATES  PATENT  OFFICE. 


JOHN  MEYENBERG,  OF  HIGHLAND,  ILLINOIS. 
PROCESS  OF  PRESERVING  MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  358,213,  dated  February  22, 1887. 

Application  filed  Jnuc  12,  1866.    Serial  No.  504,987.     (No  specimens.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOHN  MEYENBERG,  of 
Highland,  in  the  county  of  Madison  and  State 
of  Illinois,  have  invented  certain  new  and  use- 
5  ful  Improvements  in  Processes  of  Preserving 
Milk,  of  which  the  following  is  a  specification. 
This  invention  relates  to  an  improved  pro- 
cess of  preserving  milk  after  the  same  has 
been  condensed  in  vacua  and  canned ;  and  the 

to  invention  consists  of  the  process  herein  de- 
scribed of  preserving  milk  after  condensing 
the  same  in  vacua  and  canning  the  same  by 
subjecting  the  cans  in  a  hermetically-closed 
chamber  to  a  vacuum  by  exhausting  the  air, 

15  then  subjecting  them  to  an  air-pressure  of 
about  two  atmospheres,  next  heating  the  air 
in  the  chamber  by  admitting  steam  to  a  tem- 
perature not  exceeding  235°  Fahrenheit  while 
rotating  the  cans,  and  finally  quickly  cooling 

20  the  same. 

Heretofore  milk  was  subjected  to  a  much 
higher  temperature  than  I  use.  In  the  pro- 
cess used  heretofore  the  milk  was  boiled  a  con- 
siderable length  of  time  in  the  open  air  until 

25  it  was  reduced  about  one-sixth  of  its  volume. 
It  was  then  cooled  slowly  to  about  100°  Fahr- 
enheit and  then  brought  into  the  vacuum-pan. 
This  process  requires  much  time,  gives  the 
milk  a  yellowish  color  and  a  peculiar  taste. 

3°  For  preserving  the  milk  it  has  been  customary 
heretofore  to  use  hot  water,  in  which  the  milk- 
cans  were  placed  and  heated,and  also  by  which 
the  milk  was  heated  to  about  240°  Fahrenheit, 
kept  at  this  temperature  for  about  twenty  min- 

35  utes,  and  agitated. 

In  carrying  out  my  invention,  the  milk  in 
its  fresh  state  is  boiled  and  condensed  in  vacuo 
to  a  suitable  consistency.  The  milk  is  then 
slowly  cooled  and  placed  into  cans  of  larger 

40  or  smaller  size,  as  required  by  the  trade, which 
cans  are  then  hermetically  sealed  in  the  usual 
manner.  They  are  next  placed  into  a  drum 
to  which  rotary  motion  can  be  imparted,  which 
drum  is  located  in  a  hermetically-closed  cham- 

45  ber.  This  chamber  is  connected  to  an  air- 
pump  of  simple  construction,  which  can  be  used 
as  a  suction  and  force  pump,  and  the  same 
worked  as  a  suction-pump  until  a  vacuum  of 
about  two  atmospheres  is  established  in  the 


chamber.  The  cans  are  subjected  to  this  press-  50 
ure  for  some  time  for  the  purpose  of  testing 
them  as  to  their  being  properly  closed.     Any 
leaking  cans  are  removed,  so  that  only  her- 
metically-closed cans  are  subjected  to  the  pro- 
cess.    The  air -cock  of  the  chamber  is  then  55 
opened  and  air  forced  into  the  chamber  by 
the  air-pump  until  a  pressure  of  about  two 
atmospheres  is  produced  in  the  same.     This 
pressure  also  serves  for  testing  the  tightness 
of  the  cans,  as  by  the  exterior  pressure  any  60 
imperfectly  -  closed  or  leaking  cans  can  be 
readily  discovered  and  removed.     The  air  in 
the  chamber  is  then  slowly  heated  by  admit- 
ting a  sufficient  quantity  of  steam  into  the 
same  until  a  temperature  of  about  230°  to  235°  65 
Fahrenheit  is  obtained  in  the  chamber,  care 
being  taken  that  this  temperature  of  235°  Fah- 
renheit is  not  exceeded.    "While  exposed  to 
this  temperature  the  cans  are  rotated  by  the 
drum  and  exposed  to  said  temperature  for  70 
about  twenty  -  five  to  thirty  minutes,  after 
which  they  are  quickly  cooled  by  admitting 
water  or  other  cooling  medium. 

By  the  thorough  testing  of  the  cans,  which 
is  accomplished  by  exposing  the  same  first  to  75 
a  vacuum  and  then  to  an  air-pressure  of  two 
atmospheres,  they  are  fully  tested  as  to  their 
tightness.     Any  imperfectly-sealed  cans  are 
excluded  from  further  treatment  and  carefully 
sealed,  so  as  to  be  subjected  to  the  vacuum  80 
and  air-pressure  with  the  next  set  of  cans.  The 
temperature  of  235°  Fahrenheit,  to  which  the 
cans  are  exposed,  is  sufficient  to  destroy  the 
fermenting  germs  contained  in  the  same,  while 
the  milk  is  not  burned  and  spoiled,  which  would  85 
be  the  case  if  a  higher  temperature  than  235° 
Fahrenheit  would  be  employed.     By  this  tem- 
perature no  "burned"  taste  is  imparted  to  the 
milk,  and  the  original  color,  smell,  and  taste 
of  the  same  retained.     Milk  thus  condensed  90 
without  sugar  can  be  preserved  for  any  length 
of  time  and  shipped  to  any  climate  without 
undergoing  any  change  in  color  and  quantity. 

Having  thus  described  my  invention,  I  claim 
as  new  and  desire  to  secure  by  Letters  Patent —  95 

The  process  herein  described  of  preserving 
milk  after  the  same  has  been  condensed  invacuo, 
which  consists  in  subjecting  the  cans  in  a  her- 


358,213 


metically-closed  chamber  to  avacuam  of  about 
two  atmospheres  pressure;  secondly,  subject- 
ing them  to  an  air-pressure  of  about  two  at- 
mospheres; thirdly,  heating  the  air  in  the 
5  chamber  to  a  temperature  not  exceeding  235° 
Fahrenheit  while  continually  rotating  the  cans, 
and,  finally,  quickly  cooling  the  milk,  substan- 
tially as  set  forth. 


In  testimony  that  I  claim  the  foregoing  as 
my  invention  I  have  signed  my  name  in  pres-  10 
ence  of  two  subscribing  witnesses. 

JOHN  MEYENBERG. 

Witnesses: 

JULES  A.  EOHR, 
BERNART  SIDLER. 


UNITED  STATES  PATENT  OFFICEC 


KRISTIAN  GERHARD  DAHL,  OF  DRAMMEN,  NORWAY. 
PROCESS  OF  PRESERVING   MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  364,579,  dated  June  7,  1887. 

Application  died  October  4,  1886.  Serial  No.  215.2S5.  (No  specimens.)  Patented  in  England  August  2(i.  1886,No.  10,903;  in 
France  September  14,  1886,  No.  178,501;  in  Belgium  September  14,  1886,  No.  74,528;  in  German}-  September  14,  1886,  No.  39,796; 
in  Ciinailn,  October  13,  1886,  No.  25,115,  and  in  Anstria-JIunsary  January  23,  1887,  No.  3(i,H20. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  KRISTIAN  GERHARD 
DAIIL,  a  subject  of  the  King  of  Sweden  and 
Norway,  residing  at  Dram  men,  Norway,  have 
;;  invented  certain  new  and  useful  Improvements 
in  a  Process  for  Preserving  Milk,  (for  which 
Letters  Patent  have  been  granted  in  Great 
Britain,  No.  1 0,903,  dated  August  26, 1886;  in 
Prance,  No.  178,501,  dated  September  14, 1886; 

10  in  Belgium,  No.  74,528,  dated  September  14, 
1880;  in  Germany,  No.  39, 796,  dated  September 
14,1886;  in  Austria-Hungary,  No. 36,626, dated 
January  23,  1887,  and  in  Canada,  No.  25,115, 
dated  October  13,  1886;)  and  I  do  hereby  de- 

1 5  clare  that  the  following  is  a  full,  clear,  and  ex- 
act description  of  the  invention,  which  will 
enable  others  skilled  in  the  art  to  which  it 
appertains  to  make  and  use  the  same. 
Through  the  researches  and  experiments  of 

20  Pasteur  and  others  it  has  for  several  years 
been  known  that  the  developed  living  organ- 
isms in  milk  arc  destroyed  at  a  much  lower 
temperature  than  the  germs  ofsuch  organisms. 
The  object  of  this  invention  is  to  provide 

25  means  whereby  milk  may  be  preserved  indefi- 
nitely without  rendering  it  unpalatable  by 
treatment  at  high  temperature,  without  con- 
densing the  same,  and  without  mixing  there- 
with a  preservative  of  any  kind. 

30  After  extensive  experiments,extendingover 
a  period  of  several  years,  I  have  found  that 
milk  can  be  preserved  by  treating  it  at  such 
temperatures  as  will  not  render  it  unpalatable, 
although  these  temperatures  are  not  sufti- 

35  cii-ntly  high  to  destroy  the  germs  of  the  mi- 
crobe or  organisms,  yet  they  are  high  enough 
to  destroy  the  living  microbes  or  organisms 
present. 
I  have  found  that  I  can  destroy  the  living 

40  microbes,aswell  as  their  germs,  by  treating  the 
milk  under  occlusion  of  atmospheric  airby  first 
heating  it  to  that  degree  that  will  destroy  the 
living  organisms,  then  lowering  the  tempera- 
ture to  that  point  which  is  most  conducive  to 

45  the  development  of  the  germs  into  living  or- 
ganisms, to  be  again  destroyed  as  before,  and 
repeating  this  operation  to  insure  the  entire 
destruction  of  all  the  germs  contained  in  the 
milk,  which  may  then  be  kept  indefinitely,  of 

50  course  under  occlusion  of  atmospheric  air, 
without  the  admixture  therewith  of  a  pre- 
servative agent. . 


The  invention  therefore  consists,  essentially, 
in  the  process  of  treating  milk  under  occlusion 
of  atmospheric  air  at  such  temperatures  as  will  55 
destroy  the  living  organisms  therein,    then 
bringing  the  milk  to  a  temperature  that  is 
most  conducive   to  the  development  of  the 
germs  into  living  organisms,  allowing  the  milk 
to  stand  at  such  temperature  to  develop  the  fo 
gerir.s,and  then  increasing  the  temperature  to 
destroy  the  living  organisms  developed,  and 
repeating  this  operation  once  or  twice,  sub- 
stantially as  hereinafter  described,  and  as  set  • 
forth  in  the  claims.  65 

The  milk  as  it  comes  from  healthy  cows  is 
strained  and  cooled  down  at  once  to  about  10° 
or  15°  centigrade  in  vessels  intended  for  trans- 
port from  the  stable  or  other  place,  to  the  fac- 
tory where  the  milk  is  to  be  treated.  In  the  70 
factory  I  put  the  cooled  milk  into  the  vessels 
in  which  the  milk  is  supplied  to  the  consumer. 
I  prefer  to  put  the  cooled  milk  into  small  flat  or 
shallow  carefully-cleaned  "tins"  orboxesmade 
of  tinned  iron  and  which  are  only  used  once;  or,  75 
I  may  put  the  milk  into  larger  vessels,  which, 
when  used, are  returned  empty  to  the  factory  for 
refilling.  Theselarger  vessels  are  by  preference 
square  in  section,  and  having  two  opposite 
sides  bulged  in  slightly  for  the  purpose  of  mak-  80 
ing  allowance  for  expansion  caused  by  increase 
of  temperature.  If  I  use  the  large  vessels,  I 
first  carefully  clean  them  and  then  dry  and 
heat  them  in  a  hot-air  chamber  at  about  150° 
centigrade  for  about  one  and  one-half  hour,  85 
which  drying  may  be  done  the  day  before  the 
treatment  begins,  the  vessels  being  kept  there 
till  wanted;  or  they  may  meanwhile  be  keptin 
a  place  where  the  air  is  perfectly  pure  and 
cool,  and  hence  free  from  germs  of  living  or-  90 
ganisms. 

The  aforesaid  small  or  large  vessels,  having 
been  filled  with  the  cooled  milk,  are  then  at 
once  hermetically  sealed  and  exposed  to  a  tem- 
perature of  about  70°  centigrade  in  a  suitable  95 
heating -vessel  for  the  space  of  about  one  and 
three-fourths  hour,  whereby  the  bacteria  con- 
tained in  the  milk  are,  as  I  believe,  killed.  I 
then  cool  them  down  to  about  40°  centigrade, 
and  keep  them  at  that  for  about  one  and  three-  100 
fourths  hour  for  the  purpose  of  quickly  devel- 
oping the  remaining  germs,as  I  believe,  where- 
upon they  are  quickly  heated  up  to  about  70° 
centigrade  for  the  purpose  of  killing  the  de- 


364,579 


veloped  germs  or  bacteria,  as  I  believe.  I 
Lave  found  it  advisable  to  repeat  this  opera- 
tion ouce  or  twice.  The  last  heating  to  70° 
should,  however,  only  be  for  about  half  an 
5  hour.  There  may  then  be  some  remaining  or- 
ganisms which,  however,  as  I  believe,  arc  not 
so  much  developed  as  to  have  formed  any 
germs,  and  these  organisms  are  killed  by  rais- 
ing the  temperature  to  80°  or  100°,  which 

10  maximum  must  be  kept  for  about  one-half  or 
three-fourths  hour.  The  milk  is  now,  as  I  be- 
lieve, free  from  living  bacteria  and  germs  of 
same.  The  vessels  are  then  cooled  down  to 
15°,  or  less. 

15  For  the  purpose  of  ascertaining  and  regu- 
lating the  temperature  with  large  tins  I  use  a 
tin  of  the  same  size  filled  with  water  and  fitted 
with  a  thermometer.  The  time  is  reckoned 
from  the  moment  that  the  thermometer  shows 

2c  the  right  temperature.  For  small  tins  this  is 
unnecessary. 

I  may  add  that  whether  my  aforesaid  theory 
is  right  or  wrong,  one  thing  is  certain— viz., 
that  the  milk  so  treated  will  keep,  and  that  re- 

25  suit  has  not  heretofore,  to  my  knowledge, 
been  obtained;  and  I  have,  moreover,  done 
this  with  varying  quantities  of  milk  up  to 
fifty  liters.  The  time  which  the  aforesaid  pro- 
cess or  alternating  treatment  takes  varies 

30  slightly  in  accordance  with  the  size  of  the  ves- 
sels, and  may,  with  the  larger  vessels,  be  per- 
formed in  about  nine  hours.  The  tempera- 
tures given  must,  however,  be  adhered  to,  else 
the  process  is  a  failure. 

35  In  order  quickly  to  bring  the  temperature 
down  to  40°,  the  cooling- water  must  evidently 
be  much  colder  than  40°,  and  when  the  tem- 
perature approaches  the  40°  I  let  steam  into 
the  heating- vessel  until  the  temperatures  in  it 

40  and  in  the  tins  become  alike.  If  I,  for  in- 
stance, heat  from  40°  to  70°,  I  accelerate  this  i 


process  by  sending  up  the  temperature  in  the 
heating-vessel  to  about  80°,  and  then  regulate 
by  means  of  the  aforesaid  thermometer;  but 
with  small  tins  the  thermometer  is  superflu-  45 
ous,  as  the  tins  quickly  acquire  the  same  tem- 
perature as  the  liquid  in  which  they  are  im- 
mersed in  the  heating-vessel. 

By  using  milk-vessels  with  flat  sides  or  ends, 
the  expansion  caused  by  increase  of  tempera-  50 
ture  is  allowed  for,  and  I  also  gain  the  impor- 
tant advantage  that  if  an  expansion  should 
take  place  after  the  process  is  completed  it 
would  indicate  that  the  process  in  that  case, 
from  some  carelessness  or  accident,  was  a  fail-  55 
ure,  because  gas-pressure  had  been  produced 
in  the  vessel,  and  I  may  thus  reject  such  tins 
and  prevent  disappointment  of  the  consumer. 

Having  fully  described  my  invention,  what 
I  desire  to  claim  and  secure  by  Letters  Pat-  60 
cut  is — 

The  herein-described  process  of  preserving 
milk,  which  consists  in  first  cooling  the  freshly- 
obtained  milk  to  about  10°  or  15°  centigrade, 
then  subjecting  the  same  to  the  following  65 
treatment  nnderocclusion  of  atmospheric  air, 
to  wit:  first  heating  to  about  70°  centigrade 
for  about  one  and  three-quarters  hour,  then  re- 
ducing the  temperature  to  about  40°  centi- 
grade, and  keeping  same  at  that  temperature  70 
for  about  the  same  period  of  time,  and  repeat- 
ing this  treatment,  the  last  heating  lasting  for 
about  one-half  an  hour,  then  subjecting  the  milk 
to  a  temperature  of  from  80°  to  100°  centi- 
grade for  about  one  half  an  hour,  and  finally  75 
reducing  the  temperature  to  about  15°  centi- 
grade, substantially  as  and  for  (lie  purpose 
specified. 

KRISTIAN  GKTCHAKD  DAIIL. 

Witnesses: 

O.  WINGE, 

A.  BoDTKK. 


GO*. 


(No  Model.) 


No.  602,315. 


A.  FERNANDEZ. 

PROCESS  OF  PRESERVING  MILK. 


Patented  Apr.  12,  1898. 


r»  MTIRt  CO  .  FHO'O-trtNO  .  WWMIMCTON.   D    C 


UNITED  STATES  PATENT  OFFICE. 


AURELIO  FERNANDEZ,  OF  SANTIAGO,  CHILE. 
PROCESS  OF  PRESERVING   MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  602,31BLdated  April  12, 1898. 

Application  filed  July  16, 1897.   Serial  No,  644,786.    (No  sperf&ens.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  ATJRELIO  FERNANDEZ, 

a  citizen  of  the  Republic  of  Chile,  residing  at 

Santiago,  Chile,  have  invented  certain  new 

5  and  useful  Improvements  in  Preserving  Milk, 

of  which  the  following  is  a  specification. 

My  invention  relates  to  a  process  for  pre- 
serving milk  indefinitely  in  its  natural  state 
without  adding  any  substance  whatsoever 

10  thereto  by  exhausting  the  gases  contained 
therein  and  then  canning  and  sterilizing  it, 
which  process  can  be  carried  on  without  chang- 
ing any  of  its  properties  and  without  exposure 
to  the  air. 

15  This  invention  is  an  improvement  on  that 
of  Letters  Patent  granted  to  Enrique  Taulis 
for  a  process  of  and  apparatus  for  sterilizing 
milk,  dated  July  28,  1890,  and  numbered 
564,851,  which  process  I  have  simplified  by 

20  doing  away  with  the  filtration  of  the  milk 
through  charcoal,  the  pasteurizer,  the  refrig- 
erator, the  introduction  of  steam  into  the 
cans  before  filling  them,  and  the  pumps  which 
force  the  entrance  of  the  milk  into  the  cans, 
and  I  have  added  to  it  an  air-exhauster  or 
vacuum-machine,  which,  before  the  cans  are 
filled  with  milk,  extracts  the  air  from  them, 
making  a  vacuum,  and  draws  the  milk  into 
the  cans  by  the  continued  operation  of  the 

30  air-exhauster.  In  this  manner  I  fill  the  cans 
with  milk  without  its  having  come  in  contact 
with  the  air. 

In  carrying  out  my  improved  process  the 
milk  to  be  preserved  is  first  poured  into  a  re- 

35  ceptacle  of  convenient  size,  from  which  it 
passes  by  a  pipe  to  a  suitable  exhaust  or  vac- 
uum apparatus,  by  means  of  which  the  air  and 
gases  contained  in  the  milk  are  removed. 
The  purified  milk  is  then  forced  into  a  stor- 

40  ing-tank  ready  for  canning.  For  the  purpose 
of  properly  packing  in  a  convenient  form  the 
purified  milk,  so  it  may  be  readily  handled,  I 
unite  by  means  of  small  pipes  a  series  of  cans 
of  a  convenient  size,  one  end  of  each  series 

45  being  connected  to  a  pipe  running  from  the 
storage-tank,  the  other  end  of  each  of  said 
series  being  joined  to  an  air-exhauster  of  ap- 
proved type.  The  pipe  leading  from  the 
storage-tank  to  the  cans  is  provided  with  a 

50  valve,  which  being  closed  the  air  is  by  means 
of  the  said  air-exhauster  exhausted  from  the 
cans,  after  which  the  milk  is  drawn  under  the 


influence  of  the  vacuum  from  the  storage-tank 
to  the  cans,  filling  every  part  of  them.  The 
connections  between  the  cans  are  then  her-  55 
metically  closed  and  the  cans  separated,  af- 
ter which  they  are  introduced  into  a  suitable 
apparatus  for  heating  and  thereby  sterilizing 
the  purified  milk. 

The  accompanying  drawing  shows  an  appa-  60 
ratus  adapted  to  the  carrying  out  of  my  im- 
proved process. 

A  is  the  primary  milk- receptacle;  B,  the 
vacuum  apparatus,  connected  to  the  recepta- 
cle A  by  a  pipe  a,  and  C  the  storage-tank,  hav-  65 
ing  an  air-tight  movable  cover  fr,  the  tank  be- 
ing iinited  to  the  vacuum  apparatus  B  by  a 
pipe  c. 

B'  is  a  secondary  vacuum  apparatus  which 
takes  the  gases  extracted  from  the  milk  in  B.  70 

D  represents  series  of  cans  connected  to  a 
pipe  d,  leading  from  the  storage-tank,  and  to 
a  pipe  e,  closed  at  one  end  and  provided  at 
the  other  with  an  air-exhauster  or  vacuum- 
pump  E.  The  several  cans  of  the  series  are  75 
joined  by  the  tubes  /,  which,  after  the  vac- 
uum has  been  made  in  the  cans  and  they  have 
been  filled,  are  closed,  after  which  the  cans  are 
separated.  The  pipes  are  provided  with  suit- 
able valves  for  manipulation  during  the  sev-  80 
eral  operations  described. 

Having  thus   described  my  invention,    I 
claim — 

The  herein-described  process  of  preserving 
milk  which  consists,  first,  in  submitting  milk  85 
at  normal  temperature  to  reduced  pressure 
for  the  removal  of  all  gases  therefrom ;  then 
introducing  the  purified  milk  at  normal  tem- 
perature, solely  by  means  of  a  vacuum  and 
without  exposure  to  the  atmosphere,  into  a  90 
series  of  connected  air-exhausted  cans;  then 
hermetically  sealing  each  can  of  said  series 
of  filled  cans;  then  separating  the  series  into 
individual  cans,  and  finally  subjecting  the 
milk  within  the  said  sealed  and  separated  95 
cans  to  sterilization  by  heat  alone,  substan- 
tially as  set  forth. 

In  testimony  whereof  I  have  hereunto  set 
my  hand,  in  the  city  of  Baltimore  and  State 
of  Maryland,  this  15th  day  of  July,  1897. 
AURELIO  FERNANDEZ. 

Witnesses: 

A.  V.  GANA, 
HARRY  W.  RODGERS. 


'A. 


UNITED  STATES  PATENT  OFFICE. 


WOODBRIDGE  H.  BIRCHMORE,  OP  BROOKLYN,  NEW  YORK,  ASSIGNOR  OF 
ONE-HALF  TO  CLARKSON  A.  COLLINS,  OF  NEW  YORK,  N.  Y. 

PROCESS  OF  PRESERVING   MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  713,841,  dated  November  18,  1902. 

ippHnatlon  filed  March  19, 1902,    Serial  No. 98,942.     (No  specimens.) 


To  all  whom  it  may  concern: 
.  Be  it  known  that  I,  WOODBRIDGE  H.  BIRCH- 
JJ'ORE,  asubjectof  the  King  of  Great  Britain, 
residing  in  the  borough  of  Brooklyn,  city  of 
5  New  York,  county  of  Kings,  and  State  of  New 
York,  have  invented  certain  new  and  useful 
Improvements  in  Processes  of  Preserving 
Milk,  of  which  the  following  is  a  specification. 
While  iny  invention  may  be  applied  gener- 
ic ally  to  any  liquid  which  it  is  desired  to  pre- 
serve from  the  action  of  destructive  bacilli, 
it  is  more  especially  intended  to  be  applied  to 
the  preservation  of  milk,  the  importance  of 
accomplishing  which    is    well    understood. 

15  Heretofore  an  attempt  has  been  made  to  ac- 
complish tliis  by  a  process  which  consists  of 
the  steps,  in  the  order  named,  of  charging  the 
liquid  into  a  suitable  air-tight  vessel,  forcing 
in  a  sterile  gas  under  pressure  sufficient  to  ex- 

20  pel  the  liquid  from  the  vessel,  and^nally  sub- 
jecting the  vessel  and  its  contents  to  a  pas- 
teurizing temperature.  This  process  has, how- 
ever, proven  commercially  impracticable  be- 
cause of  the  abnormally  r  great  amount  of 

25  breakage  of  the  glass  containing  vessels  when 
subjected  to  the  temperature  essential  to  the 
pasteurization  of  the  liquid.  I  have  discov- 
ered that  this  breakage  is  due  to  the  strain 
upon  the  vessel  caused  by  the  expansjpn  of 

30  the  gas,  already  under  pressure  within  the 
vessel,  when  the  necessary  degree  of-  heat  is 
applied  and  that  by  subjecting  the  vessel  to 
a  pastenrizing-heat  before  the  introduction  of 
the  gas  the  liquid  is  equally  well  preserved 

35  and  the  breakage  of  the  vessels  in  the  course 
of  heating  is  avoided. 

My'process  is  designed  to  be  practiced  in 
connection  with  an  air-tight  distributing  ves- 
sel havingan  outlet-valve,  such  as  the  siphon- 
bottle  illustrated  in  the  drawing,  in  which  the 
milk  is  contained  under  gas -pressure  SMffi- 
cient  to  expel  it  therefrom,  so  that  it  car.  be 
drawn  in  successive  portions  as  required  for 
consumption  without  access  of  the  external 

45  atmosphere  to  the  portion  remaining. 

As  a  preliminary  step  I  prefer  to  sterilize 
the  interior  of  the  vessel  before  filling  it  with 


milk,  as  by  forcing  steam  into  or  through  it, 
to  the  end  of  destroying  any  disease-germs 
that  might  be  contained  in  it.     The  milk  is  50 
then  charged  into  the  vessel  in  the  desired 
quantity,  space  being  left  for  the  presence  of 
gas  under  pressu  re  sufficient  to  expel  the  milk 
from  the  bottle.     The  milk  is  then  pasteur- 
ized in  the  well-known  manner  by  raising  it  55 
to  a  proper  temperature  under  212C  Fahren- 
heit, as  is  well  understood.     After  the  milk 
is  pasteurized  a  sterile  or  sterilized  gas  is 
forced  into  the  vessel  until  pressure  sufficient 
to  serve  to  expel  the  milk  from  the  bottle  as  60 
required  for  use  is  attained.    Any  sterile  gas, 
such  as  atmospheric  air  sterilized  by  heat, 
that  will  not  be  readily  absorbed  by  and  will 
not  act  deleteriously  upon  the  milk  may  be 
employed.     The  milk  is  then  ready  for  use  65 
and  may  be  drawn  from  the  bottle  as  required. 

By  means  of  my  invention  not  only  is  the 
milk  freed  from  destructive  bacilli  and  pro-, 
tected  from  contamination  by  contact  with 
theatmosphere  when  drawn  in  successive  por-  70 
tions,  but  its  pasteurization  is  effected  with- 
out  the  prohibitive  breakage  of  the  contain- 
ing vessels  which  has  hitherto  attended  all 
attempts  to  practice  such  a  process.    The  ad- 
vantages of  this  will  be  readily  apparent  to  75 
those  skilled  in  the  art. 

What  I  claim  as  new,  and  desire  to  secure 
by  Letters  Patent,  is — 

The  process  of  preserving  milk  for  use  in 
successive  portions  which  consists  in  steril-  80 
izing  an  air-tight  containing  vessel  having  an 
outlet-valve,  charging  the  milk  into  such  ves- 
sel, pasteurizing  the  milk  in  the  vessel  and 
finally  forcing  into  the.vessel  a  sterile  gas  un- 
der pressure  sufficient  to  expel  themilk  there-  85 
from. 

In  testimony  whereof  I  have  hereunto  sub- 
scribed my  name  this  10th  day  of  March,  A.  D. 
1902. 

WOOD15RIDGE  II.  BIRCHMORE. 

Witnesses: 

CLARKSON  A.  COLLINS, 
WILLIAM  J.  KINDOEN. 


714. 


No.  714,510 


(No  Model.) 


R.  G.  NASH. 
PROCESS  OF  AERATING  AND  PRESERVING  MILK 

(Application  filed  Dec.  28,   1897. 


Patented  Nov.  25.  1902. 


u. 


>^SE 


<?f.  /G? 


UNITED  STATES  PATENT  OFFICE. 


RICHARD  GRAINGER  NASH,  OF  LUCAN,  NEAR  DUBLIN,  IRELAND. 
PROCESS  OF  AERATING  AND  PRESERVING   MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  7 14,510,  dated  November  25,  1902. 

Application  filed  December  28, 1897.    Serial  No.  663,880.    Wo  specimens.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  RICHARD  GRAINGER 
NASH,  a  subject  of  Her  Majesty  the  Queen  of 
Great  Britain  and  Ireland,  residing  atFinns- 
5  town  House,  Lucan,  near  Dublin,  Ireland, 
have  invented  certain  new  and  useful  Im- 
provements in  the  Aeration  and  Preservation 
of  Milk,  (for  which  I  have  obtained  Letters 
Patent  in  Belgium,  No.  130,850,  dated  Sep- 
10  teuiber  25, 1897,  and  for  which  I  have  applied 
for  Letters  Patent  in  Groat  Britain,  No. 
14,209,  to  bear  date  Juno  20,  18!)fi,)  of  which 
the  following  is  a  specification. 

Thisinvention  relates  to  an  improved  proc- 
15  ess  of  aerating  and  preserving  milk;  and  it. 
consists  in  separately  sterilizing  the  carbonic- 
acid  gas,  oxygen,  atmospheric  air,  or  other 
gas  employed  in  aerating  and  the  milk  prior 
to  their  commixtion,  the  bottled  or  decanted 
*o  mixture  being,  moreover,  subjected  to  treat- 
ment with  a  view  to  its  complete  sterilization. 

In  the  accompanying  drawings,  Figure  1 
illustrates  a  diagrammatical  view- of  a  series 
of  appliances  adapted  for  treating  milk  ac- 
•5  cording  to  my  improved  method.     Fig.  2  is  a 
section  of  an  alternative  form  of  apparatus 
for  employment  in  finally  heating  and  com- 
pleting sterilization  of  the  bottled  or  decanted 
mixture. 
30      A  is  a  heater;  B,  a  separator;  C,  a  cooler. 

D  is  a  receiver  for  gas  or  air. 

Eisan  aerating-machine,  and  F  a  bottling- 
machine. 

Gis  the  apparatus  employed  for  completing 
35  the  sterilization  of  the  bottled  mixture. 

According  to  my  improved  method  the  m  ilk, 
(which  may  be  "new"  milk,  "skimmed"  or 
separated  milk  or  whey,  but  preferably  sepa- 
rated milk,)  to  which  water  or  other  liquid 
40  may  be  added,  is  first  partly  sterilized  by 
heating  it  in  a  receptacle  A  to  a  temperature 
of  150°  to  100°  Fahrenheit.  The  milk  may 
then  be  again  subjected  to  the  action  of  a 
cream-separator  B  and  then  cooled  by  means 
45  of  the  co.oler  0,  same  consisting  of  a  coil  im- 
mersed in  ice  or  cold  water  or  other  suitable 
cooling  appliance,  the  temperature  of  the 
milk  being  hereby  reduced  to  about  40°  Fah- 
renheit. 

50  Theaerating-gas  may  bo  carbonic  acid, oxy- 
gen, air,  or  other  suitable  medium.  When 
carbonic  acid  is  used  as  the  aerating  medium, 


the  gas  having  been  produced  by  any  known 
method,  as  at  D',  is  sterilized  in  the  following 
manner:  On  leaving  the  generator  D'  it  is  5; 
first  caused  to  pass  through  a  coil  D2,  con- 
taining any  suitable  purifying  agent  and 
which  is  maintained  at  a  red  heat  in  a  closed 
chamber  D2°.  This  coil  D"  m...  ,  h<.  .  ever,  be 
heated  by  means  of  steam  or  by  being  irn-  60 
mersed  in  boiling  water.  The  gas  ia  then 
cooled  by  causing  the  same  to  pass  through 
a  coil  I)3,  submerged  in  cold  water  in  a  tank 
D3J.  Any  bacteria  contained  in  thegas  being 
thus  destroyed  and  any  bad  flavor  or  other  65 
objectionable  qualities  it  may  have  possessed 
having  been  removed  the  gas  is  then  washed 
by  passing  it  through  a  bath  D4°,  containing 
sterilized  water  or  other  suitable  purifying 
liquid  or  substance  D4,  the  quality  of  the  gas  ; .: 
being  hereby  further  improved.  The  gas 
thus  sterilized  and  washed  is  then  charged, 
by  means  of  a  suitable  aerating-machine  or 
pump  E,  into  the  milk,  and  the  mixture  is 
decanted  or  bottled  with  the  aid  of  a  bottling- 
nwchine  F. 

By  treating  the  milk  in  the  manner  above 
described  a  large  portion  of  the  bacteria  is 
destroyed,  the  curdling  of  the  milk  upon  its 
coming  into  contact  with  the  gas  is  pre-  80 
vented,  and  any  objectionable  flavor  the 
milk  may  have  possessed  or  acquired  is  re- 
moved. By  adding  soda,  potash,  or  other 
suitable  substance  and  sugar  in  the  proper 
proportions — for  example,  about  one  and  one-  85 
half  drams  of  potash  and  three  drains  of  su- 
gar to  each  gallon  of  milk — 1  find  curdling  of 
the  mixture  is  prevented,  and  if  sterilized 
water  in  the  proportion  of  about  one  quart  of 
water  to  each  gallon  of  milk,  be  added  the  yc 
flavor  of  the  mixture  is  improved  and  ren- 
dered .similar  to  the  ordinary  soda  and  milk 
mixtu.e. 

If  .it  bo  desired  to  impart  a  flavor  to  the 
milk,  the  flavoring  matter,  winch  may  be  in  95 
any  convenient  form,  such  as  an  essence,  is 
preferably  added  to  the  sterilized  water  I)1  in 
the  bath  or  tank  I)'  ,  to  be  taken  up  by  the  gas 
mite  passage  therethrough  prior  to  the  gas  be- 
ing forced  into  tho  milk.  In  place  of  or  in  ad-  100 
dition  to  the  flavoring  matter  an  alkali,  such 
as  bicarbonate  of  soda,  may  bo  added,  the  al- 
kali acting  as  a  corrective  of  any  acid  tend- 
ency in  tho  milk.  Instead  of  flavoring  the 


714,510 


gaa  on  its  passage  through  the  sterilized  wa- 
ter the  aerating-gas  may  be  passed  through 
or  over  the  flavoring-essence.  The  flavoring 
matter  or  essence  may  in  some  instances  be 
5  added  to  the  tnilk;  but  I  have  found  that 
when  adding  some  flavoring  matters  to  the 
mittc instead  of  to  the  gas  the  tendency  has 
bee**,  to  curdle  the  milk.  Under  certain  cir- 
cumstances this  mode  of  procedure  is  there- 
to fore  unadvisable.  If  desired,  a  suitable  quan- 
tity of  sugar  may  be  added  to  the  milk. 

In  order  to  produce  a  creamy  "head"  on 
the  aerated  milk,  and  thus  to  improve  its  ap- 
pearance when  served  for  consumption,  a 
15  suitable  essence,  such  as  commonly  employed 
in  the  manufacture  of  aerated  waters,  may 
be  added.  If  not  already  flavored  as  pre- 
viously described,  a  little  gingei;  or  other  fla- 
voring-essence may  he  added  to  the  milk  be- 

ao  fore  bottling. 

The  charged  bottles  containing  the  steri- 
lized and  aerated  mixture  are  placed  in  a  bath 
G,  containing  water,  which  is  raised  by  suit- 
able means  to  a  teipperature  of  about  160° 

25  Fahrenheit  for  about  thirty  minutes  and 
cooled  as  quick!}' as  possible  for  the  purpose 
of  completing  the  process  of  sterilization. 
The  heating  of  the  bath  may  be  effected  by 
passing  steam  or  hot  water  therein  by  means 

33  of  the  pipe  G',  the  cooling  being  accomplished 
by  shutting  off  the  flow  of  steam  or  hot  wa- 
ter and  admitting  cold  water  into  the  bath  by 
means  of  the  same  pipe,  the  latter  being  pro- 
vided with  a  two-way  cock  for  use  in  effect- 

35  ing  the  desired  object.  The  bottles  are  con- 
tained on  trays  II,  furnished  with  handles 
for  facilitating  their  insertion  in  and  removal 
from  the  vessel  arid  are  supported  by  trans- 
verse bars  /(  or  brackets,  y  is  an  overflow- 

40  pipe. 

The  completion  of  the  sterilization  of  the 
mixture  may,  however,  be  carried  out  in  a 
jacketed  vessel  G°,  to  which  steam  is  admit- 
ted by  way  of  the  pipe  G'°,  and  wherein  the 

45  temperature  is  raised,  say,  to  150°  or  212° 
Fahrenheit  or  thereabout,  the  charged  b6t- 
tles  being  maintained  at  this  temperature  for 
one  hour  or  thereabout.  The  steam  is  then 
shut  off  and  the  contents  of  the  vessel  cooled 

50  by  supplying  cold  water  to  the  jacket  Gx  by 
means  of  the  pipe  Gxx. 

g°  <yx  are  drain-pipes  for  the  interior  of  the 
vessel  and  the  jacket,  respectively. 
The  temperatures  and  duration  of  heating 

55  at  any  of  the  stages  maybe  varied  to  suit  re- 
quirements, as  also  the  pressure  at  which  the 
boftling  is  effected.  In  hot  weather,  or  if  the 
mixture  be  required  for  consumption  in  hot 
climates,  the  water  in  the  bath  may  bo  raised 

60  to  a  temperature  of  about  212°  Fahrenheit 
for  about  twenty  minutes,  the  temperature 


being  then  lowered  to  30°  Fahrenheit  or  there- 
about.    After  an  interval  the  temperature 
is  again  raised  to  about  212°  Fahrenheit  for 
about  twenty  minutes  and  then  lowered  as  65 
quickly  as  possible. 

If  the  mixture  be  required  for  keeping  a 
considerable  lime,  I  find  it  advantageous  to 
reheat  it  after  an  interval  of  about  twenty- 
four  hours  or  forly-eight  hours  from  the  first  70 
heating,  the  temperature  of  the  vessel  or  bath 
being  again  raised  to  212°  Fahrenheit  and 
then  reduced  as  rapidly  as  possible.  Any 
fresh  germs  which  may  have  developed  in 
the  interval  between  the  first  and  second  75 
heating  are  hereby  destroyed.  This  process 
of  reheating  may  be  repeated  as  often  as  cir- 
cumstances may  require.  In  certain  states 
of  the  weather  a  lower  temperature  than  212° 
Fahrenheit  will  suffice,  and  the  periods  dur-  80 
ing  which  the  heat  is. maintained  may  also 
be  varied. 

Before  commencing  operation  the  appara- 
tus, bottles,  and  other  receptacles  should  be 
sterilized.  85 

What  I  claim  as  my  invention,  and  desire 
to  secure  by  Letters  Patent,  is — 

1.  The  improved  process  of  aerating  and 
preserving  milk,  substantially  as  herein  de- 
scribed,  consisting- in   partially  sterilizing  90 
skimmed  or  separated  milk  by  heating  it  to 

a  temperature  of  150°  to  IfiO3  Fall renheit  cool- 
ing the  same  to  about  4(F  Fahrenheit  by  means 
of  a  coil  immersed  in  ice;  sterili/.ing  the  aer- 
ating-gas by  causing  the  sameto  pass  through  95 
aheated  coil  in  aclosed  chatnber,then  through 
a  coil  submerged  in  cold  water,  then  passing 
thegas  through  a  bath  of  sterilized  water  con- 
taining a  llavori  tig-essence  i.  charging  the  par- 
tially-sterilized milk  with  the  sterilized  gas,    IOGJ 
bottiing  the  aerated  mixture,  subjecting  the 
bottled  mixture  in  a  closed  vessel  for  about 
one  hour  to  a  temperature  of  150°  to  212° 
Fahrenheit  and  then  rapidly  cool  ing  the  same; 
a  sterilized  aerated  beverage  being  thus  ob-  10 
tained. 

2.  In  the  process  of  aerating  and  preset  v- 
ing  milk,  passing  the  aerating-gas  through  a 
heated  coil  in  a  closed  chamber,  then  thro'igh 

a  coil  submerged  in  cold  water,  then  through   1 10 
a  bath  of  sterilized  water,  substantially  an  set 
forth.  i 

3.  in  the  process  of  aerating  and  preserv- 
ing milk,  sterilizing  and  flavoring  the  aerat- 
ing-gasainl  partially  sterilizing  the  milk,  then   115 
charging  the  latter  with   the  sterilized  gas, 
substantially  as  set  forth. 

RICHARD  GRAINGER  NASH. 

Witnesses: 

A.    DONN    I'lATT, 

NKWTON  15.  ASHIIV. 


£41 


No.  867,641.  PATENTED  OCT.  8,  1907. 

C.  H.  CAMPBELL. 
APPARATUS  FOR  CONCENTRATING  MILK,  &o. 

APPLICATION  FILED  OCT. 3,  1906. 

2  SHEETS-SHEET  1. 


FIG.  I. 


m 


* 

3, 

=r-r= 

_= 

^  —  .- 

^-;= 

^ 

-£-C-l 

E-L 

= 

~  _~_l 

^=«i™ 


n 


Fie.  2. 


J> 


^~ 


,7 


p^r 


INVENTOR 


WITNESSES: 


Attorneys, 


No,  867,641.  PATENTED  OCT.  8,  1907. 

C.  H.  CAMPBELL. 
APPARATUS  FOR  CONCENTRATING  MILK,  &o, 

APPLICATION  FILED  OOT.'3,  1906. 

2  SHEETS-SHEET  2. 


A 


JL 


FIG.  3. 


FIG.  4. 


_• a •_ 


i«     •     •     •     • 


~*~) 


• * 2 • • 2 2 •_ 


•       • S_ 


UNITED  STATES  PATENT  OFFICE. 


CHARLES   H.   CAMPHELL,   OV   NEW   YOUR.    X.    V. 


APPARATUS  FOR  CONCENTRATING  MILK,  &c. 


No.  867,641. 


Specification  of  Letters  Patent. 
Application  file.'.  October  3, 1906.    Serial  No.  337,320. 


Patented  Oct.  8,  1907. 


To  all  whom  it  may  concern: 

Bo  it  known  that  I,  OHAULKS  II.  CAMBPKM.,  a  citizen 
of  the  United  States,  residing  in  the  borough  of  Man- 
hattan, city,  county,  and  State  of  New  York,  have 
5  invented  certain  new  and  useful  Improvements  in 
Apparatus  for  Concentrating  Milk,  &c.,  of  which  the 
following  is  a  specification. 

This  invention  aims  to  provide  an  improved  appa- 
ratus for  concentrating  various  liquids,   being  espe- 

10  cially  adapted  for  concentration  of  milk  from  the  ordi- 
nary extremely  liquid  condition  to  a  semi-liquid  or 
doughy  mass  or  to  substantial  or  complete  dryncss. 

The  apparatus  is  extremely  simple  and  cheap,  and 
is  particularly  advantageous  on  account  of  the  ease 

15   with  which  it  may  be  kept  clean,  and  with  which  it 
may  be  adjusted  to  secure  a  more. or  less  rapid  concen- 
tration, and  a  concentration  to  a  greater  or  less  degree. 
The  milk  is  run  in  a  coating  or  film  over  an  inclined 
support  which  is  fixed  in  position  during  use,  and  the 

20  heat  used  in  concentrating  it  is  applied  to  the  surface 
of  the  milk  instead  of  to  the  support  over  which  it  runs, 
as  has  been  proposed  in  previous  machines.  By  rea- 
son of  the  low  conductivity  of  the  atmosphere  in  con- 
tact with  the  surface  of  the  milk,  the  milk  is  prevented 

25  from  being  raised  to  an  extremely  high  temperature 
at  any  point  so  as  to  burn  it  or  cause  it  to  become  se- 
riously caked  on  its  support.  The  support  is  adjust- 
able toward  and  from  the  source  of  heat,  and  the  tem- 
perature' is  variable  from  the  top  to  the  bottom  of  the 

30  support.  By  varying  the  inclination  of  the  support 
also,  the  relative  temperatures  at  different  points  may 
be  varied,  and  the  rate  of  speed  with  which  the  milk 
(lows  may  be  increased  or  diminished  in  order  to  effect 
a  greater  or  less  degree  of  concentration. 

35  The  accompanying  drawings  illustrate  more  or  less 
diagrammatically  an  apparatus  embodying  the  inven- 
tion; 

.Figure  1  is  a  side  elevation  showing  certain  parts  in 
section;  Fig.  2  is  an  approximately  horizontal  section 

40  on  the  line  2 — 2  in  Fig.  1;  Fig.  3  is  a  face  elevation  of 
the  support  which  carries  the  milk;  Fig.  4  is  a  face 
elevation  of  the  heater. 

Referring  to  the  embodiment  of  the  invention  illus- 
trated, the  support  comprises  a  flat  sheet  of  metal  A 

45  arranged  in  an  inclined  approximately  vertical  posi- 
tion. The  support  may  be  mounted  at  opposite  sides 
upon  channel  irons  B,  the  lower  ends  of  which  are 
pivoted  as  at  C  to  the  horizontal  arms  D  of  end  frames 
which  have  also  vertical  arms  E  to  which  the  upper 

60  ends  of  the  channels  B  are  adjustably  connected,  as 
for  example  by  means  of  hooks  F  pivoted  at  one  end 
to  the  channels  B  and  adapted  to  hook  aA  their  oppo- 
site end  over  any  one  of  a  series  of  pins  G  at  different 
heights  on  the  vertical  frames  E. 

65  A  scraper  If.  is  arranged  to  move  up  and  down  over 
the  lower  portion  of  the  support  where  the  milk  be- 


comes so  thick  as  not  to  run  down  easily.  I  his  scraper 
being  reciprocated  at  intervals  cither  by  hand  or  auto- 
matically. A  suitable  automatic  means  comprises 
arms  1  at  opposite  ends  of  a  rotating  shaft  K.  these  60 
arms  engaging  arms  L  connected. to  the  ends  of  the 
scraper  H,  and  passing  through  guide  rollers  M  which 
(ravel  up  and  down  in  the  grooves  of  the  channels  B. 
The  arms  J  rotate  slowly  in  the  direction  of  the  arrow 
in  Fig.  1,  and  move  the  scraper  II  about  half  way  up  the  65 
support  and  then  allow  it  to  fall  by  gravity,  the  arms 
J  engaging  it  again  at  the  end  of  a  revolution,  and  the 
rollers  being  stopped  by  the  extended  ends  of  the 
pivot  C. 

The  end  frames  E  may  be  connected  to  each  other  70 
by  means  of  cross  braces  N  as  well  as  by  the  shafts  C 
and  K,  and  are  preferably  mounted  on  rollers  O  to  per- 
mit the  support  to  be  moved  toward  or  from  the  heater 
bodily. 

Instead  of  being  a  perfect  plane,  the  support  A  may  75 
be  curved  in  vertical  section,  the  lower  part  being 
nearly  or  quite  vertical,  while  the  upper  part  departs 
more  largely  from  the  vertical  so  as  to  compensate  for 
the  more  easy  flow  of  the  more  liquid  milk  at  the  top 
of  the  support.  80 

The  milk  may  be  fed  to  the  support  through  a  perfo- 
rated pipe  P,  which  is  bent  at  its  ends  and  extends 
down  to  the  discharge  end  of  a  pump  Q,  the  inlet  end 
of  which  may  be  connected  to  a  pipe  R  ad  ipted  to  ex- 
tend into  a  milk  can  or  other  receptacle  S,  or  it  may  85 
be  alternately  connected  by  means  of  suitable  valves 
to  a  pipe  T  into  which  milk  is  discharged  from  a  vessel 
U  arranged  below  the  lower  edge  of  the  support  A.  If 
the  valve  V  of  the  vessel  U  be  opened  and  the  valve 
W  be  closed,  then  after  the  milk  has  passed  over  the  90 
support  A  and  been  partially  concentrated,  it  will  be 
again  conducted  to  the  top  of  the  support  and  run  down 
to  be  further  concentrated.  In  the  usual  operation, 
however,  the  valve  V  will  be  closed  and  the  valve  W 
opened,  so  that  the  pipe  11  will  take  up  fresh  milk  and  95 
the  desired  concentration  will  be  effected  in  one  pas- 
sage over  the  plate  A,  so  that  the  milk  which  is  run  first 
into  the  receptacle  U  will  be  of  the  desired  degree  of 
concentration.  If  it  is  desired  to  desiccate  this  milk, 
it  may  be  conducted  from  the  vessel  U  by  way  "of  100 
valve  V  to  any  suitable  desiccating  apparatus,  sucli  as 
drying  trays  or  the  cylindrical  apparatus  described  in 
Patent  No.  008,162.  The  pipe  P  may  be  fastened  upon 
the  upright  portions  E  of  the  main  frame,  and  the  pump 
Q  may  also  be  attached  to  this  main  frame  so  as  to  10  > 
move  with  it,  although  for  the  sake  of  clearness  the 
pump  is  shown  separately  in  the  present  cose.  \\  here 
the  pump  is  separate  from  the  main  frame,  a  portion  of 
the  pipe  P  must  be  flexible  to  allow  of  the  bodily  ad- 
justment referred  to.  110 

The  healing  of  the  milk  may  be  effected  in  a  great 
variety  of  ways.     1  have  shown  for  this  purpose  a  stand- 


867,641 


ard  X  carrying  at  different  heights  a  series  of  perforated 
pipes  Y  similar  to  those  used  in  gas  heated  ovens,  these 
pipes  being  supplied  with  gas  from  a  main  Z,  and  being 
provided  each  with  a  valve  a,  so  that  the  supply  of  gas 
5  may  be  varied  as  desired.  Ordinarily  it  will  be  great- 
est for  the  uppermost  of  the  pipes  Y,  and  will  vary 
gradually  to  the  lowest,  so  as  to  neutralize  the  greater 
tendency  of  the  milk  to  burn  ae  it  becomes  thicker. 
In  case  the  adjustment,  of  the  valves  a  is  not  sufficient 

10  to  effect  the  desired  variation  in  temperatures  between 
the  top  and  the  bottom,  or  in  case  a  heating  means  is 
used  which  is  not  adapted  to  regulation  by  such  valves, 
the*  standard  X  will  be  pivoted  at  b  upon  a  base  c,  and 
will  be  angularly  adjustable,  the  angle  being  deter- 

15  mined  for  example  by  a  notched  link  d  engaging  a  pin 
€  on  an  arm  /  extending  upright  from  the  fixed  base  c. 
The  pipe  Z  may  be  flexible  to  allow  of  the  desired  ad- 
justment. The  particular  value  of  this  adjustment  lies 
in  the  ability  to  vary  temperature  at  different' heights 

20  without  at  the  same  time  varying  the  rapidity  with 
which  the  milk  runs  down  its  support.  Especially 
when  concentrating  milk  it  is  important  to  avoid  such 
a  high  temperature  as  will  injure  the  solids  ae  by  coagu- 
lating the  albumen.  The  coagulation,  however,  takes 

25  place  at  a  lower  temperature,  where  the  mass  has  little 
water  in  it,  than  where  the  mass  has  a  large  quantity  of 
water.  Therefore  the  desired  concentration  can  be 
more  quickly  effected  by  using  the  highest  tempera- 
ture which  for  the  condition  of  the  milk  at  any  moment 

30  will  just  fall  short  of  coagulation.  As  shortness  of  time 
is  of  the  greatest  importance  in  the  concentration  of 
milk,  it  being  often  impossible  to  get  milk  perfectly 
fresh,  this  adjustability  of  the  degree  of  temperature  is 
a  particularly  valuable  feature  of  the  machine. 

35       The  degree  of  concentration  may  be  carried  to  any 
desired  point,  even  to  the  point  of  complete  dryness, 
on  the  support  A.     Likewise  the  scraper  H  may  be  ar- 
ranged to  move  up  the  support  to  any  desired  height. 
What  I  claim  is: — 

40  1.  An  apparatus  for  concentrating  inilk  Including  in  com- 
bination an  approximately  vertical  Inclined  support,  sta- 
tionary in  operation  and  adjustable  tn  inclination,  means 
for  supplying  the  milk  to  the  top  of  said  support  so  that  it 
spreads  thereon  und  runs  down  the  support  in  a  thin 

45  coating,  and  a  heater  opposite  the  face  of  the  inclined  sup- 
port so  that  the  milk  Is  heated  to  a  higher  degree  than  Its 
support. 

2.  An  apparatus  for  concentrating  milk  Including  in  com- 
bination an  inclined  support,  means  for  supplying  the  milk 


to  the  top  of  said  support  so  that  it  spreads  thereon  nnrt    50 
runs  down  the  support  in  a  thin  coating,  and  a  heater  op- 
posite the  face  of  the  inclined  support  so  that  the  milk  Is 
heated  to  a  higher  degree  than  its  support,  said   heater 
comprising   heating   devices    at    different    elevations    anil 
adapted  to  be  adjusted  to  different  intensities  opposiie  the    65 
portions  of  the  milk  of  different  degrees  of  concentration. 

3.  An  apparatus  for  concentrating  milk  including  In  com- 
bination an  Inclined  support,  means  for  supplying  the  milk 
to  the  tou  °f  said  support  so  that  It  spreads  thereon  and 
runs  down  the  support  in  a  thin  coating,  and  a  heater  op-    60 
pnsite  the  face  of  the  Inclined  support  so  that  the  milk  IK 
heated  to  a  higher  degree  than  i,ts  support,  and  a  scraper 
arranged  to  scrape  the  concentrated  miik  from  the  support. 

4.  An   apparatus   for   concentrating   milk   including    in 
combination  a  sheet  A  constituting  a  support  and  arranged    65 
in  an  Inclined  approximately  vertical  position  and  adapted 

to  be  adjusted  In  Inclination,  means  for  supplying  milk  to 
the  top  of  said  support  so  that  it  spreads  thereon  and  runs 
down  the  support  In  a  thin  coating,  and  a  heater  opposite 
the  face  of  the  Inclined  support  and  comprising  a  standard    79 
X  carrying  a  series  of  heating  devices  at  different  heights. 

5.  An   apparatus   for   concentrating   milk    Including    In 
combination  a  support  comprising  a  sheet  A,  end  frames 
having  horizontal  arms  D  and  vertical  arms  E,  the  sheet 

A  being  pivoted  near  Its  lower  edge  to  the  horizontal  arms  75 
I),  and  niears  for  attaching  the  upper  part  of  the  sheet  to 
the  vertical  arms  E  and  at  different  distances  therefrom 
so  as  to  vary  the  Inclination,  a  pipe  1'  arranged  to  dis- 
tribute milk  upon  the  sheet  A,  and  a  pump  Q  for  forcing 
the  milk  through  said  pipe  1'.  so 

(i.  An  apparatus  for  concentrating  milk  Including  In 
combination  a  support  comprising  a  sheet  A,  end  frames 
having  horizontal  arms  D  and  vertical  arms  E,  the  sheet 
A  being  pivoted  near  its  lower  edge  to  the  horizontal  arms 
1),  and  means  for  attaching  the  upper  part  of  the  sheet  to  35 
the  vertical  arms  E  and  af  different  distances  therefrom 
so  as  to  vary  the  Inclination,  a  pipe  P  arranged  to  dis- 
tribute milk  upon  the  sheet  A,  a  pump  Q  for  forcing  milk 
through  said  pipe  I',  a  receptacle  U  arranged  below  the 
sheet  A  to  receive  the  material  therefrom,  and  connected  90 
with  the  pump  Q  to  permit  the  reconcentratlon  of  said 
material. 

7.   An   apparatus    for   concentrating  milk   Including   In 
combination  a  stationary  inclined  support,  means  for  sup- 
plying the  milk  to  the  top  of  said  support  so  that  It  spreads    95 
thereon   and   runs  down    the  support   in   a   thin   coating, 
and  a   heater  opposite  the   face  of   the  inclined   support 
comprising  a  standard  X  pivoted  and  adjustable  In  inclina- 
tion, A  series  of  heating  devices  Y  at  different  elevations 
upon  snid  standard,  and  means  for  regulating  separately    100 
the  Individual  heating  devices. . 

In  witness  whereof,  I  have  hereunto  signed  my  name  in 
the  presence  of  two  subscribing  witnesses. 


CHARLES  H.  CAMPBELL. 


Witnesses : 

DQMINOO  A.  USINA, 
FitKD  WHITE. 


929,464, 


B.  W .  MoGINNIS. 
DIPPIIG  DETIOE  FOB  BOTTLES  OB  JABS. 

APPLICATION  TILED  SEPT.  30,  1908. 


Patented  July  27, 1909. 


stot44>i^<s  r\&4  . 


ATTORNEYS 


«W.  t   0«<UUH  CO.  M4QTO-U 


DOTTED  STATES  PATENT  OFFICE. 


BERT   W.    McGINNIS,    WICHITA,    KANSAS. 
DIPPING  DEVICE  FOB,  BOTTLES  OB  JABS. 


No.  929,464.  Specification  of  Letters  Patent.  Patented  July  27,  1909. 

Application  filed  September  30,  1908.     Serial  No.  455,434. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  BERT  W.  McGiNNis,  a 
citizen  of  the  United  States,  and  a  resident 
of  Wichita,  in  the  county  of  Sedgvvick  and 
late  of  Kansas,  have  invented  a  new  and 
Improved  Dipping  Device  for  Bottles  or 
Jars,  of  which  the  following  is  a  full,  clear, 
and  exact  description. 

This  invention  relates  to  dipping  devices 
nidi  as  are  used  for  holding  bottles  or  milk 
jars  when  they  arc  being  dipped  to  sterilize 
or  scald  them. 

The  object  of  the  invention  is  to  produce  a 
device  of  very  simple  construction,  which 
can  be  operated  in  a  simple  manner  to  hold 
a  number  of  bottles  in  a  convenient  manner 
to  enable  them  to  be  dipped  in  a  vessel  hav- 
ing a  scalding  or  sterilizing  bath. 

I'he  invention  consists  in  the  construction 
and  combination  of  parts  to  be  more  fully 
described  hereinafter  and  particularly  set 
forth  in  the  claims. 

Reference  is  to  be  had  to  the  accompany- 
ing drawings  forming  a  part  of  this  speci- 
fication,  in  which  similar  characters  of  ref- 
erence indicate  corresponding  parts  in  all 
the  figures. 

Figure  1  is  a  side  elevation  of  the  device; 
Fig.  2  is  a  plan  or  upper  edge  view,  in  this 
view  certain  parts  are  broken  away  and 
shown  in  cross  section,  this  view  also  shows 
the  device  in  the  relation  which  the  parts 
assume  when  the  bottles  or  jars  are  to  be  in- 
serted ;  Fig.  3  is  a  side  elevation  showing  the 
opposite  side  from  that  shown  in  Fig.  1,  and 
showing  the  device  in  an  inverted  position ; 
and  Fig.  4  is  a  view  similar  to  Fig.  2,  but 
showing  the  parts  of  the  device  in  the  rela- 
tion which  they  assume  when  the  bottles  or 
jars  are  locked  against  removal. 

Referring  more  particularly  to  the  parts, 
the  body  of  the  device  is  formed  of  two 
plates  or  boards  1  and  2,  which  are  of  the 
same  size  and  superposed  one  above  the  other, 
as  indicated.  The  plate  1  is  provided  at 
its  ends  with  rigid  guide  bars  or  guide 
straps  3  of  metal,  which  enable  the  plate  2 
to  slide  freely  longitudinally  of  the  face  of 
the  plate  1.  On  its  outer  side  the  plate  1  is 
provided  with  transverse  cleats  4,  the  pur- 
pose of  which  will  appear  more  fully  herein- 
after. The  plates  1  and  2  are  provided  with 
series  of  openings  G  and  5  respectively,  which 
may  register  exactly  with  each  other,  as  in- 
dicatod  in  Fig.  1,  or  which  may  be  drawn 
slightly  out  of  alinement  with  each  other,  as 


shown  in  Fig.  3.  This  is  accomplished  by 
sliding  one  of  the  plates  on  the  other.  For 
this  purpose  I  provide  a  lever  7  which  is 
pivotally  mounted  on  a  stud  8  on  the  upper  co 
edge  of  the  plate  1.  This  lever  is  a  bell 
crank  lever,  having  a  short  laterally  project- 
ing arm  9  which  is  connected  by  a  link  10 
with  the  edge  of  the  plate  2,  said  link  10 
being  pivotally  attached  by  a  suitable  screw  05 
11.  The  arm  9  of  the  bell  crank  lever  is  re- 
duced in  thickness  so  that  a  shoulder  12  is 
formed  on  the  head  of  the  lever  7,  and  the 
edge  of  this  shoulder  is  adapted  to  engage 
with  a  notch  13  on  the  side  of  the  link  10,  71 
which  limits  the  movement  of  the  lever  7,  as 
will  be  readily  understood. 

As  shown  in  Fig.  2,  the  lever  7  extends 
longitudinally  of  the  device,  and  at  this  time 
the  openings  5  and  (i  are  in  alinement  with  ""> 
each  other.  With  the  device  in  this  position, 
it  may  be  set  upon  a  table  with  the  cleats 
4  disposed  on  the  under  side,  and  resting 
upon  the  surface  of  the  table.  The  bottles 
or  jars  are  then  inserted  in  the  openings 
from  above,  as  indicated  in  Figs.  2  and  4. 
After  the  openings  have  all  been  tilled  with 
bottles,  the  lever  7  is  thrown  over  to  the 
position  in  which  it  is  shown  in  Fig.  4. 
This  slides  the  plate  2  upon  the  plate  1,  and  r.~> 
the  plate  1  then  engages  the  necks  of  the 
bottles  under  the  lips  thereof  and  holds  them 
securely  against  withdrawal.  The  upper 
edge  of  the  plate  2  is  provided  with  a  suit- 
able handle  14  which  can  be  held  when  the  CO 
device  is  being  immersed  with  the  bottles 
which  it  holds  in  a  sterilizing  or  scalding 
bath.  After  the  bottles  have  been  dipped, 
the  device  may  be  set  upon  a  table  or  shelf 
so  as  to  enable  the  bottles  to  drain.  05 

In  the  practical  construction  of  the  device, 
the  links  10  and  arm  9  are  arranged  in  such 
a  way  that  the  pivot  connection  15  between 
them"  will  pass  beyond  the  line  joining  the 
pins  8  and  11;  in  this  way  the  device  jams  100 
or  locks  the  slides  relatively  to  each  other. 
After  bottles  are  drained,  the  device  with 
bottles  can  be  inserted  over  a  delivery  case 
and  by  unlocking  the  lever  the  bottles  will 
drop  into  the  case.  105 

Having  thus  described  my  invention,  I 
claim  as  new  and  desire  to  secure  by  Letters 
Patent,— 

1.  A  dipping  device  for  bottles  and  jars, 
comprising  a  pair  of  horizontally  elongated   110 
plates,  means  for  guiding  one  of  said  plates 
upon  the  other,  a  handle  attached  to  one  of 


929,484 


said  plates  on  the  edge  thereof  whereby  said 
plates  may  be  normally  held  in  a  substan- 
tially vertical  plane  when  dipping  the  bot- 
tles and  jars,  said  plates  having  a  plurality 
:  of  openings  adapted  to  register  and  whieh 
may  be  thrown  out  of  register,  and  means 
for  locking  said  plates  with  respect  to  each 
other  with  said  openings  slightly  out  of 
register  to  hold  the  necks  of  the  bottles  and 
10  jars  inserted  in  said  openings. 

2.  A  dipping  device  for  bottles  and  jars, 
comprising   a    horizontally    elongated   plate 
having    a     plurality    of    openings    formed 
therethrough,  a  sliding  member  adapted  to 

15  reduce  the  area  through  said  openings  and 
i'.dapted  to  engage  the  necks  of  bottles  or 
jars  inserted  therethrough,  and  a  handle  at- 
tached at  the  edge  of  said  plate  and  afford- 
ing means  for  holding  the  same  normally  in 

20  a  substantially  vertical  plane. 

3.  A  dipping  device  for  bottles  and  jars, 
comprising   a   horizontally  elongated   plate 
having  a  plurality  of  openings  formed  there- 
through, a   sliding  member  adapted  to  re- 

25  duce  the  area  through  said  openings  and 
adapted  to  engage  the  necks  of  bottles  or 
jars  inserted  therethrough,  a  handle  attached 
at  the  edge  of  said  plate  and  affording 
means  for  holding  the  same  normally  in  a 

30  substantially  vertical  plane,  and  members 
attached  to  the  side  of  said  plate  and 
adapted  to  project  beyond  the  mouths  of 
said  bottles  or  jars  and  affording  means  for 


supporting  said  plate  in  a  substantially  hori- 
zontal position,  said  members  being  attached    1 
on  the  side  opposite  to  which  the  necks  of 
said  bottles  or  jars  are  inserted  in  said  open- 
ings. 

4.  A  dipping  device  for  bottles  and  jars, 
comprising  a  plate  having  guides,  a  second  40 
plate  mounted  on  said  first  plate  and  mov- 
able in  said  guides,  said  plates  having  open- 
ings adapted  to  register  and  adapted  to  be 
thrown  out  of  register  when  said  plates  slide 
one  upon  the  other,  means  for  actuating  said   -i  ~> 
plates,  and  means  for  holding  said  plates 
with   said   openings   in   register  or  out   of 
register. 

.">.  A  dipping  device  for  bottles  and  jars. 
comprising  a  plate  having  guides,  a  second  ;-o 
plate  mounted  on  said  first  plate  and  mov- 
able in  said  guides,  said  plates  having  open- 
ings adapted  to  register  and  adapted  to  be 
thrown  out  of  register  when  said  plates  slide 
one  upon  the  other,  means  for  actuating  said 
plates,  means  for  holding  said  plates  with 
said  openings  in  register  or  out  of  register, 
and  a  handle  attached  to  the  edge  of  one  of 
said  plates. 

In  testimony  whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 

BERT  W.  McGINNIS. 

Witnesses : 

O.  L.  JACQUES, 
C.  E.  ARNETT. 


-4,  G4 


H.  E.  HANSEN. 
PEOCESS  OF  RETAININO  MILK  IN  FRESH  CONDITION. 

APPLICATION  FILED  SEPT.  7,  1910. 

994,641 .  Patented  June  6, 1911. 


Jf- 


UNITED  STATED  PATENT  OFFICE. 


HARALD     EMIL     H.A-N  S  E  N  ,     01     LOS    ANGELES,     CALIFORNIA. 
PROCESS  OF  RETAINING  KILK  IN  FRESH  CONDITION. 


994,641. 


Specification  of  Letters  Patent.          Patented  June  6,  191 1. 

Application  filed  September  7,  1910.     Serial  No.  580.936. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  HAKALD  ESIIL  HAN-  j 
SEN,  a  subject  of  the  King  of  Denmark,  re- 
siding at  Los  Angeles,  in  the  county  of  Los 
g  Angeles  and  State  of  California,  have  in- 
vented a  new  and  useful  Process  of  Retain- 
ing Milk  in  Fresh  Condition,  of  which  the 
following  is  a  specification. 
The  object  of  my  invention  is  to  provide 

10  a  cheap  and  effective  process  whereby  a  large 
percentage  of  the  microbes  or  bacilli  is  de- 
stroyed and  the  germination  or  propagation 
thereof  prevented  in  cow's  milk,  thereby 
maintaining  such  milk  in  sweet  or  fresh 

15  state. 

I  have  discovered  that  milk  can  be  re- 
tained in  its  sweet  or  fresh  condition  for  a 
considerable  period,  sufficient  to  cover  the 
time  required  for  transportation,  and  for 

20  ordinary  storage,  by  subjecting  it  to  the 
action  or  carbonic  acid  gas  in  the  manner 
hereinafter  set  forth,  and  then  reducing  the 
pressure  of  the  gas  so  as  to  restore  the  milk 
to  substantially  atmospheric  pressure,  but 

25  retaining  an  atmosphere  of  carbonic  acid  gas 
in  contact  with  the  milk,  whereby  the  milk  is 
delivered  free  from  effervescence  and  in  a 
condition  in  which  it  can  be  used  in  the 
same  manner  as  ordinary  milk,  the  process 

SO  having  no  effect  on  the  appearance  or  quality 
of  the  milk  and  not  -  interfering  with  the 
rising  of  the  cream  in  the  usual  manner. 

The  accompanying  drawings  illustrate 
apparatus  suitable  for  carrying  out  the  in- 

85  vention. 

Figure  1  is  a  vertical  section  of  a  can 
showing  an  elevation  of  the  apparatus  for 
supplying  carbonic  acid  gas  thereto,  said  can 
being  adapted  for  shipping  purposes  or  for 

40  treatment  of  the  milk  or  other  fluid  on  a 
comparatively  small  scale.  Fig.  2  is  a  ver- 
tical section  of  a  tank  for  treating  milk  or 
other  fluid  on  a  large  scale. 

Referring  to  Fig.  1  a  can  1  which  may 

45  be  of  usual  shape  and  dimensions  for  ship- 
ping is  provided  at  the  top  with  a  cover 
2  screwing  into  a  screw-threaded  neck  3  so 
as  to  give  a  gas-tight  joint.  In  the  lower 
part  of  the  can  is  provided  an  inlet  6  for 

60  carbonic  acid  gas,  said  inlet  having  a  valve 
7  and  being  adapted  for  connection  to  a  hose 
or  flexible  pipe  8  leading  to  any  suitable 
source  of  carbonic  acid  gas,  for  example,  a 
gas  holder  or  tank  9,  provided  with  a  valve 

55  12  and  with  a  pressure  gage  13. 

In  carrying  out  my  process  by  the  use  of 


the  apparatus  shown  in  Fig.  1,  milk  is 
placed  in  the  can  1,  the  cover  2  having  first 
been  removed,  after  which  the  cover  2.  is 
screwed  down  tight  and  the  connection  to  60 
the  carbonic  acid  gas  holder  9  having  been 
made,  the  valve  7  is  opened,  allowing  the 
carbonic  acid  gas  to  pass  into  the  body  of 
milk  in  the  tank  1,  the  gas  being  admitted 
until  the  pressure  reaches  say,  6Q  pounds  per  65 
square  inch,  the  carbonic  acid '  gas  then 
present  in  the  milk  being  sufficient  to  ki]l  a 
large  proportion  of  the  microbes,  and  the 
pressure 'thereof  insufficient  to  cause  separa- 
tion of  the  casein  from  the  milk.  70 

The  killing  of  the  microbes  is  substan- 
tially instantaneous  upon  the  subjection  of 
the  milk  to  the  gas,  the  valve  7  being  then 
shut  and  the  connection  to  the  carbonic  acid 
supply  being  removed.  At  any  time  there-  75 
after  the  pressure  of  the  gas  may  be  re- 
duced, for  example,  by  turning  the  can  on 
its  side  and  opening  the  valve  7,  the  car- 
bonic acid  gas  being  thereby  allowed  to  flo\v 
out  until  the  pressure  within  the  can  ap-  80 
proximately  equalizes  with  that  of  the  at- 
mosphere, sufficient  pressure  being,  however, 
left  in  the  can  to  exclude  the  atmospheric 
air,  the  residual  pressure  being  slightly  in 
excess  of  the  atmosphere.  The  removal  of  85 
pressure  from  the  carbonic  acid  gas  is  pref- 
erably effected  before  the  milk  is  shipped 
so  that  the  milk  can  be  shipped  under  atmos- 
pheric pressure  in  the  same  manner  as  un- 
treated or  pasteurized  milk  without  any  90 
special  provisions  for  retaining  pressure 
thereon  and  I  have  found  that  subjecting 
milk  to  the  action  of  carbonic  acid  gas  will 
preserve  the  same  even  after  removal  of  the 
pressure  of  the  gas  and  the  milk  can  be  95 
shipped  without  liability  of  becoming  sour. 

The  initial  treatment  with  the  carbonic 
acid  gas  under  pressure  is  found  to  be  suffi- 
cient to  considerably  reduce  the  number  of 
live  microbes  in  the  milk  and  to  reduce  the  100 
activity  of  the  remaining  microbes  in  such 
manner  that  in  the  absence  of  air  which  is 
insured  by  the  retention  of  an  atmosphere 
of  carbonic  acid  gas  on  the  milk,  there  is 
not  only  no  further  development  but  a  105 
gradual  decrease  in  the  number  of  live 
microbes  in  the  milk. 

It  will  be  understood  from  the  above  de- 
scription that  the   gases  originally  in  the 
milk  will  be  displaced  in  part  by  the  car-  110 
bonic  acid  gas,  such  jgases  accumulating  with 
the  excess  of  carbonic  acid  gas  in  the  upper 


994,641 


.part  of  the  can  and  escaping  together  with 
such  excess  of  carbonic  acid  gas,  from  the 
can  when  the  can  is  turned  on  its  side  an'd 
the  valve  7  is  opened.  When  the  valve  7  is 
5  opened  in  tbis  manner,  the  carbonic  acid  gas 
which  has  oeen  absorbed  by  the  milk  by 
reason  of  th  >,  condition  of  pressure,  escapes 
from  the  liquid,  leaving  only  that  amount 
in  the  liquid  which  is  retainable  by  the 

10  liquid  at  atmospheric  pressure.  With  a 
small  body  of  milk  such  as  that  in  the  can, 
a  moderate  time  of  exposure  to  the  atmos- 
phere in  this  manner  is  sufficient  to  release 
substantially  all  of  the  excess  of  carbonic 

15  acid  gas  due  to  the  original  charge  under 
pressure,  and  the  amount  left  in  the  milk  is 
not  sufficient  to  affect,  the  taste  or  render  it 
in  any  way  materially  different  from  sweet 
or  fresh  milk,  except  as  regards  the  reduc- 

20  tion  of  active  microbes. 

In  carrying  out  the  process  on  a  large 
body  of  milk  as  will  be  necessary  in  a  large 
plant,  it  is  desirable  to  provide  special  means 
for  incorporating  the  carbonic  acid  gas  into 

25  the  body  of  milk  and  releasing  it  therefrom. 
In  Fig.  2  the  tank  15  which  is  provided  with 
a  man-hole  at  the  top  for  filling  and  clean- 
ing and  with  an  outlet  17  at  the  bottom  hav- 
ing a  valve  18,  is  further  provided  with  a 

30  shaft  19,  driven  by  pulley  20  and  carrying 
a  blade  or  paddle  21,  is  adapted  to  stir  or 
agitate  the  milk.  The  supply  pipe  22  for 
carbonic  acid  gas  leads  to  any  suitable  source 
for  such  gas  and  is  provided  with  the  valve 

35  23  and  with  a  flexible  hose  24  for  detachable 
connection  to  outlet  17.  The  process  is  car- 
ried out  in  this  apparatus  as  above  described 
except  that  the  paddle  or  agitator  means  is 
kept  in  operation  during  the  process  so  as  to 


facilitate  thorough  mixture  of  carbonic  acid  40 
gas  with  the  milk  and  to  expedite  removing 
the  carbonic  acid  gas  from  the  milk  when 
the  gas  is  released  through  the  valve  26  in 
the  top  of  the  tank,  and  to  prevent  separa- 
tion of  the  cream  from  the  milk,  after  the  45 
carbonic  acid  gas  is  released  and  it  is  desired 
to  draw  off  the  milk. 
What  I  claim  is: 

1.  The .  process  of  retaining  milk  in  fresh 
condition',  which  consists  in  passing  carbonic  50 
acid  gas  into  the  milk  under  pressure,  and 
subsequently  reducing  the  pressure  and  re- 
taining on  the  milk  an  atmosphere  of  car- 
bonic acid  gas  at  substantially  atmospheric 
pressure  in  contact  with  the  milk.  55 

2.  The  process  of  retaining  milk  in  fresh 
condition,  which  consists  in  subjecting  the 
milk  to  the  action  of  carbonic  acid  gas  and 
retaining  the  milk  in  an  atmosphere  of  car- 
bonic acid  gas  at  substantially  atmospheric  60 
pressure. 

3.  The  process  of  retaining  milk  in  fresh 
condition,  which  consists  in  forcing  carbonic 
acid  gas  under  pressure  into  the  body  of 
milk,  agitating  the  body  of  milk  to  incorpo-  65 
rate  the  carbonic  acid  gas  therewith,  expos- 
ing the  body  of  milk  to  atmospheric  pres- 
sure and  agitating  the  milk  to  release  ap- 
proximately all  of  the  carbonic   acid   gas 
therefrom.  "° 

In  testimony  whereof,  I  have  hereunto  set 
my  hand  at  Los  Angeles,  California,  this 
31st  day  of  August  1910. 

HARALD  EMIL  HANSEN. 

In  presence  of — 

ARTHUR  P.  KNIGHT, 
FRANK  L.  A.  GRAHAM. 


LOGO 


TV 


F.  W.  HOWE. 

PEESEEVINO  MILK. 

APPLIOATIOH  FILED  SEPT.  23,  1907. 


1,000,409. 


Patented  Aug.  15, 1911. 


Inventor., 
Frederic  W.Howe. 


UNITED  STATES  PATENT  OFFICE. 


1,OOO,409. 


FREDERIC  W.   HOWE,   OF   FRAMINGHAM,   MASSACHUSETTS. 
PRESERVING  MILK. 

Specification  of  Letters  Patent.       Patented  Aug.  15,  1911. 

Application  filed  September  23,  1907.     Serial  No.  394,039. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  FREDERIC  W.  HOWE,  a 
citizen  of  the  United  States,  residing  at 
Framingham,  in  the  county  of  Middlesex 
5  and  Commonwealth  of  Massachusetts,  have 
invented  a  certain  new  and  useful  Improve- 
ment in  Preserving  Milk,  of  which  the  fol- 
lowing is  a  specification. 

In  the  distribution  of  milk  to  consumers, 

10  it  is  essential  to  first  thoroughly  refrigerate 
the  same  in  an  attempt  to  remove  the  ani- 
mal heat,  in  order  to  retard  bacteriological 
alteration  therein  as  long  as  possible.  In 
my  position  as  chemical  expert  for  a  great 

15  milk  receiving  and  distributing  concern,  I 
have  had  ample  opportunity  to  observe  the 
inefficiency  of  the  present  method  of  cooling 
by  means  of  ice.  After  considerable  study 
and  experiment  upon  this  subject,  I  finally 

20  conceived  of  the  possibility  of  cooling  the 
milk  by  subjecting  the  same  to  a  vacuum. 
In  further  experiment,  I  not  only  found  that 
such  subjection  to  a  vacuum  proved  a  suc- 
cess in  refrigerating  the  milk  and 

25  thoroughly  removing  all  animal  heat,  but 
in  addition  it  served  to  remove  all  noxious 
and  odoriferous  gases  present  in  the  milk, 
and  further,  killed  the  larger  part  of  the 
bacteria  therein. 

30       The  object  of  this  invention  is,  therefore, 

for  preserving,  purifying  and  cooling  milk. 

In   carrying   this   process   into   effect,    I 

have  devised  the  apparatus  shown  in  the 

accompanying  drawings,  in  which — 

35  Figure  1  is  an  elevation,  partially  in  sec- 
tion, illustrating  the  same.  Fig.  2  is  an  en- 
larged horizontal  section  on  the  line  X — X 
in  Fig.  1.  Fig.  3  is  a  cross  section  of  the 
three-way  valve  which  I  prefer  to  use. 

40  The  apparatus  shown  is  arranged  for  the 
treatment  of  milk  after  being  put  in  the 
usual  milk-jar,  but  the  process  is  equally 
applicable  to  milk  in  any  other  styles  of 
containers.  It  is  on  many  accounts  prefer- 

45  able  to  employ  the  process  upon  the  milk 
after  it  is  placed  in  the.  can,  jar  or  other 
container  in  which  it  is  to  be  delivered  to 
the  consumer,  in  order  that  there  may  be 
no  further  opportunity  for  its  contamina- 

50  tion. 

For  the  production  of  the  vacuum,  any 
ordinary  form  of  vacuum  pump  may  be 
employed,  as  the  pump  1  shown  in  Fig.  1 ; 
and  an  air-tight  chamber  2  may  be  used, 

55  from  which  the  pump  is  constantly  with- 
drawing the  air  and  vapor.  Connected  with 


said  chamber  is  a  bell-mouthed  member  4, 
having  its  inner  surface  covered  with  a  soft 
rubber  lining  5.  By  pressing  the  open 
mouth  of  the  jar  or  can  10  up  within  said  60 
bell-mouthed  member,  into  intimate  contact 
with  the  rubber  lining  5,  and  then  turning 
the  valve  6  to  open  the  connecting  pipe  7, 
the  milk  within  said  can  or  jar  is  subjected 
to  the  vacuum  maintained  in  said  chamber.  65 
Thus  subjected  to  the  vacuum,  the  milk 
rapidly  gives  off  watery  vapor  to  a  sufficient 
extent  to  soon  cool  it  to  the  required  de- 
gree,— preferably  about  38  degrees  F.  At 
the  same  time  the  gases  within  the  milk  70 
also  escape;  the  bacteriological  germs  are 
largely  killed,  and  the  milk  is  left  in  a  con- 
dition of  coolness  and  purity  which  will  in- 
sure its  keeping  sweet  and  pure  for  several 
days.  The  valve  6  is  then  shut,  to  turn  off  75 
the  suction;  the  jar  is  removed,  and  its 
cover  or  other  sealing  device  applied.  Dur- 
ing this  part  of  the  work,  however,  more  or 
less  air  reaches  the  surface  of  the  milk,  and 
to  a  limited  degree  re-contaminates  it.  To  80 
prevent  this,  I  serrate  the  throat  of  the  bell- 
mouthed  member  at  a  suitable  distance 
above  the  section  reached  by  the  mouth  of 
the  jar  10,  as  shown  in  Fig.  2,  and  insert 
the  paper  disk  12  usually  used  for  sealing 
jars  of  this  kind.  As  this  disk  is  appliec 
with  one  hand,  the  valve  6  is  given  a  partial 
turn,  enough  to  retain  the  disk  in  place  by 
suction,  and  then  the  glass  jar  is  applied  as 
shown  in  Fig.  1.  Then  the  valve  is  opened  90 
wide;  the  watery  vapor  and  gases  pass 
from  the  milk  through  the  spaces  between 
the  disk  and  serrations  11,  until  the  milk  is 
sufficiently  treated;  and  finally  the  valve  6 
is  turned  to  another  angle  to  shut  off  the  95 
vacuum-pipe  7,  and  admit  the  atmosphere 
through  the  valve.  By  having  the  same  a 
three-way  valve,  as  shown  in  Fig.  3,  this  is 
easily  done.  The  atmosphere  being  thus 
admitted  to  the  space  above  the  paper  disk,  * 
the  latter  is  instantly  forced  down  into  the 
mouth  of  the  jar  in  its  sealing  position. 
The  jar  of  milk  is  then  ready  at  once  for 
shipment.  It  is  well  to  thus  use  a  three- 
way  valve  even  if  no  seal  is  to  be  applied  ] 
through  its  means,  in  order  that  the  vacu- 
um shall  not  interfere  with  the  jar's  re- 
moval. If  desired,  the  intake  13  of  said 
valve  may  be  suitably  screened  to  prevent 
any  access  of  contaminating  germs  to  the 
milk  when  being  sealed  as  above. 

By    means    of    this    process,    the    milk, 


85 


1,000,409 


whether  in  a  jar,  can  or  other  receptacle,  is 
simultaneously  cooled,  purified  and  made 
capable  of  lengthy  preservation  in  but  a 
moment  of  time  and  at  a  merely  nominal 
5  expense. 

What  I  claim  as  my  invention  and  for 
which  I  desire  Letters  Patent  is  as  follows, 
to  wit; — 

The  herein  described  method  of  prepar- 

10  ing  milk  for  delivery  to  customers,  which 

consists  in  filling  the  container  which  is  to 

be    shipped    to    the   consumer,    with    milk 

freshly  drawn  from  the  cow,  connecting  a 


vacuum  producing  device  with  the  con- 
tainer until  the  gases  and  animal  heat  have  15 
been  eradicated  from  such  milk,  and  then 
applying  a  permanent  seal  to  the  mouth  of 
the  container  without  the  access  of  atmos- 
pheric air. 

In  testimony  that  I  claim  the  foregoing  20 
invention,  I  have  hereunto  set  my  hand  this 
19th  day  of  September,  1907. 

FREDERIC  W.  HOWE. 
Witnesses : 

A.  B.  UPHAM, 
BURTON  PAYNE  GRAY. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  C." 


1  Commissioner  of  Patents. 


1,00  5, 


T.  0.  MOLLINGEB. 
PROCESS  FOB  TREATING  MILE. 

APPLICATION  FILED  BEFT.  82,  1910. 


1,005,275. 


Patented  Oct.  10, 1911. 


2  SHEETS-SHEET  1. 


T.  Q.  MOLLINGEB. 
PBOCES8  FOE  TREATINQ  MILK. 

APPLIOATIOH  FILED  SEPT.  22,  1910. 


1,005,375. 


Patented  Oct.  10, 1911. 

2  SHEETS-SHEET  3. 


UNITED  STATES  PATENT  OFFICE. 


THEODORE  G.  MOLLINGER,  OP  KALAMAZOO,  MICHIGAN,  ASSIGNOR  TO  STEPHEN  B 
MONROE,  TRUSTEE,   OP  KALAMAZOO,  MICHIGAN. 

PROCESS  POR  TREATING  MILK. 

1,005,275.  Specification  of  letters  Patent.         Patented  Oct.  10,  1911. 

Application  filed  September  22.  1910.     Serial  No.  583,270. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  THEODORE  G.  MOL- 
LINGER,  a  subject  of  the  Queen  of  the  Nether- 
lands;  and  now  residing  at  Kalamazoo, 
5  Michigan,  have  invented  certain  new  and  use- 
ful Improvements  in  Processes  for  Treating 
Milk,  of  which  the  following  is  a  speci- 
fication. 

In  the  accompanying  drawings,  I  illus- 

10  trate  an  apparatus  such  as  I  prefer  to  use 
in  carrying  out  my  improved  process,  the 
various  parts  thereof  being  sljown  mainly 
in  conventional  form,  and  without  particu- 
lar regard  to  scale  or  proportions. 

15  Figure  1  is  a  side  elevation  of  an  appa- 
ratus for  carrying  out  my  improved  process, 
certain  of  the  parts  being  shown  in  conven- 
tional form,  they  being  illustrated  merely 
for  the  purpose  of  illustrating  the  general 

20  arrangement  of  the  apparatus  and  the  con- 
nections for  the  various  parts  thereof.  Fig. 
2  is  a  vertical  longitudinal  section  through 
the  heating  and  cooling  elements,  the  con- 
nections being  shown  in 'full  lines.  Fig.  3 

25  is  an  enlarged  transverse  section  through  the 
cooling  element,  taken  on  a  line  correspond- 
ing to  line  3 — 3  of  Fig.  2.  Fig.  4  is  an  end 
view  of  the  heating  element,  looking  from 
the  left  of  Fig.  2.  Fig.  5  is  a  transverse  sec- 

30  lion  through  the  heating  element,  taken  on  a 
line  corresponding  to  line  5 — 5  of  Fig.  2. 

In  the  drawings,  similar  reference  char- 
acters refer  to  similar  parts  throughout  the 
several  views,  and  the  sectional  views  are 

35  taken  k  :>king  in  the  direction  of  the  little 
arrows  at  the  ends  of  the  section  lines. 

The  essential  principle  of  my  process  re- 
sides in  the  exposure  of  the  milk  to  a  rela- 
tively high  temperature  within  definite  lim- 

40  its  and  considerably  in  excess  of  the  boiling 
point  of  milk,  such  exposure  being  so  con- 
trolled as  to  be  practically  momentary  and 
the  milk  being  under  substantial  pressure. 
This  step  is  immediately  followed  by  the 

45  very  rapid  cooling  of  the  milk,  down  to  a 
point  closely  approximating,  but  not  higher 
than,  the  boiling  point.  This  is  again  fol- 
lowed by  a  more  protracted,  but  still  defi- 
nitely .limited,  period  of  cooling  down  to  a 

50  temperature  in  excess  of  normal,  after  which 
the  milk  is  allowed  to  cool  throughout 
the  remaining  range  of  temperature,  down 
to  normal,  without  specific  control. 

Referring  to  the  accompanying  drawing, 

65  1  represents  the  heating  element  and  2  the 


cooling  element.  The  heating  element  is 
connected  to  deliver  to  the  cooling  element 
through  a  pipe  3,  the  milk  being  delivered 
to  the  heating  element  through  the  pipe  4 
by  means  of  a  pump  5,  which  is  shown  60 
herein  in  conventional  form.  The  tank  6 
represents  the  supply  of  milk  and  is  con- 
nected to  the  pump  through  the  pipe  7.  The 
treated  milk  is  delivered  through  the  pipe  8 
to  a  delivery  receptacle  9,  which  has  a  draw-  65 
off  faucet  10  controlled  by  a  suitable  valve, 
as  11. 

The  pipe  8  is  preferably  provided  with  a 
pressure  regulator  12,  so  that  the  desired 
pressure  may  be  maintained  on  the  milk  as  70 
it  is  forced  through  the  heating  and  cooling 
elements  by  means  of  the  pump.    A  steam 
pump  is  preferably  used,  as  it  is  desirable 
ordinarily  to  maintain  high  pressure,  and  to 
force  the  milk  rapidly  through  the.  heating  75 
and  cooling  elements. 

The  heating  element  1  preferably  con- 
sists of  a  cylindrical  jacket  13,  a  pipe  of 
about  four  inches  diameter  being  found 
practical.  The  pipe  is  provided  with  heads  80 
or  caps  14  and  15.  Steam  is  admitted  to  the 
jacket  by  the  pipe  1C  connected  to  the  head 
15  and  is  discharged  through  the  pipe  17 
connected  to  the  head  14.  The  supply  pipe 
4  is  connected  to  the  inlet  end  of  the  coil  85; 
arranged  within  the  jacket.  Steam  is  sup- 
plied from  a  suitable  source,  so  that  it  may 
be  delivered  under  high  pressure  to  secure 
the  desired  temperatures. 

The  heads  14  and  15  are  provided  with  90 
plug-like  end  pieces  18  and  19,  respectively, 
which  are  adapted  to  receive  the  ends  of  a 
plurality  of  tubes  forming  the  coil,  the 
structure  illustrated  having  5  tubes  as  20, 
21,  22,  23  and  24.  See  Figs.  2,  4  and  5.  95 
These  tubes  are  preferably  of  copper  about 
T5T  of  an  inch  internal  diameter  and  about 
ten  feet  long.  They  are  preferably  open  at 
each  end  for  convenience  in  cleaning.  These 
tubes  are  connected  to  form  a  single  con-  100 
tinuous  channel.  The  connections  in  the 
structure  illustrated  are  the  headers  25  and 
2G,  which  are  removably  clamped  against 
the  outer  faces  of  the  pieces  18  and  19,  re- 
spectively, screw  bolts,  as  27,  being  provided  105 
in  the  structure  illustrated  for  the  purpose. 
These  headers  are  provided  with  channel- 
like  passages  28,  the  ends  of  which  register 
with  the  pipes  to  be  connected.  At -the  left 
hand  end  of  Fig.  2  the  channels  are  shown  110 


1,005,275 


in  cross  section,  they  are  also  indicated  by 
dotted  lines  in  Fig.  4.  The  channels  at  th'e 
right  hand  end  of  the  heating  element  are 
shown  by  dotted  lines  in  Fig.  5.  The  pipes 
6  are  thus  connected  so  that  the  milk  passes 
from  the  intake  pipe  20,  which  is  connected 
to  the  milk  supply  pipe  4,  by  a  coupling  29, 
to  the  outlet  pipe  23  of  the  heating  element 
which  is  connected  by  the  pipe  3  to  the  cool- 

10  ing  element. 

A  thermometer  31  is  provided  for  the 
heating  element,  it  being  preferably  mount- 
ed on  -the  pipe  3. 

The  cooling  element  preferably  consists 

16  of  a  cylindrical  jacket  32,  having  heads  or 
caps  33  and  34,  respectively.  Within  the 
jacket  is  a  plurality  of  conduits  or  pipes  35. 
These  pipes  are  supported  by  and  extend 
through  the  end  pieces  3G  of  the  heads  and 

20  open  into  the  chambers  37  in  the  headers 
38  and  39,  the  header  38  being  at  the  inlet 
end  and  the  header  39  being  at  the  discharge 
end.  The  pipe  3  is  connected  to  deliver  to 
the  header  38,  while  the  header  39  is  con- 

26  nected  to  the  discharge  pipe  8.  Couplings 
30  are  preferably  provided  for  the  pipe  3 
adapted  to  be  readily  removed. 

A  thermometer  40  is  preferably  arranged 
at  the  discharge  end  of  the  cooling  element. 

30  The  headers  are  preferably  removably 
secured,  so  that  the  pipes  of  the  cooling  ele- 
ment can  be  readily  cleaned.  These  pipes 
are  also  formed  of  copper  and  are  of  about 
the  same  diameter  as  the  pipes  forming  the 

35  coil  of  the  heating  -element.  In  the  struc- 
ture illustrated,  this  is  accomplished  by  pro- 
viding the  heads  with  flanges  41  and  the 
headers  with  end  plates  42,  the  parts  being 
clamped  together  by  the  bolts  43. 

40  The  cooling  fluid  is  delivered  to  the  jacket 
by  means  of  the  pipe  44  and  is  discharged 
therefrom  through  the  pipe  45. 

The  reservoir  9  is  provided  with  a  vent 
46  which  is  screened  by  a  mass  of  cotton  or 

45  other  suitable  material.  This  reservoir  is 
also  provided  with  a  steam  inlet  47,  by  which 
the  water  and  steam  may  be  introduced  for 
cleaning  and  sterilizing  the  reservoir. 

With  the  parts  thus  arranged,  the  mftk  to 

50  be  treated  is  delivered  from  the  supply  G  by 
means  of  the  pump,  first  to  the  heating  ele- 
ment, then  to  the  cooling  element  and  then 
to  the  delivery  tank. 

The  pump  is,  as  stated,  adapted  to  deliver 

55  the  milk  under  high  pressure,  so  that  it  "is 
rapidly  forced  through  the  heating  and  cool- 
ing elements  and  also,  it  is  desirable  to  main- 
tain the  pressure  while  the  milk 'is  being 
treated,  in  order  to  secure  the  most  satis- 

80  factory  product 

It  will  be  noted  that  the  heating  element 
exposes  the  milk  to  the  heat  in  a  relatively 
small  or  attenuated  body  or  stream.  The 
cooling  element  also  exposes  the  milk  in  a 

•5  small  or  attenuated  body  or  stream,  the  dif- 


ference being  that  there  is  preferably  a  con- 
tinuous single  passage  for  the  milk  in  the 
heating  element  and  a  plurality  of  passages 
in  the  cooling  element.  This  causes  the 
milk  to  flow  more  rapidly  while  being  heat-  70 
ed  than  while  being  cooled.  This  rapid 
movement  of  the  milk  through  the  heating 
element  keeps  it  properly  agitated  so  that  it 
is  evenly  heated  and  prevents  its  burning. 
The  presentation  of  the  milk  to  the  heat  jn  75 
the  attenuated  body  or  stream  makes  it  pos- 
sible to  accomplish  the  desired  heating  rap- 
idly. 

In  treating  milk  by  my  improved  process, 
the  heating  and  cooling  elements  are  brought  80 
to  the  proper  temperatures  and  the  milk 
.forced  therethrough  by  means  of  the  pump. 
Sweet  milk,  preferably  as  fresh  as  possible, 
is  introduced  at  its  normal  temperature,  for 
instance,  about  20°  centigrade,  that  is,  no  85 
preliminary  heating  or  cooling  is  required. 
The  milk  is  forced  through  the  apparatus, 
by  means  of  the  pump,  under  considerable 
pressure,  preferably  of   about  GOO  pounds, 
per  square   inch,   which   however,  may   be  90 
materially  varied,  and  at  such  a  rate  that 
the  time   of  passage   through   the  heating 
element  shall  be  preferably  about  two  sec- 
onds, and  that  preferably  the  time  of  pas- 
sage through  the  cooling  element  shall  He  95 
similar. 

The  heating  element  is  maintained  at  a 
temperature  sufficient  to  raise  the  milk,  in 
Us  passage  through  the  same,  to  a  tempera- 
ture  preferably   of   about   138°    centigrade  100 
at  the  time  of  its  exit  therefrom.    The  tem- 
perature, to  which  the  milk  is  ultimately 
thus  raised,  may  vary  within  certain  limits, 
but  should   not  be  substantially   less  than 
130°  centigrade,  nor  substantially  more  than  105 
1.3.>°   centigrade.     The  temperature  of  the 
steam  in  the  heating  element  may,  of  course, 
be  higher  than  the  maximum  limit  above 
.  mentioned  for  the  milk,  depending  upon  the 
conductivity  of  the  apparatus,  the  initial  HO 
temperature  of  the  milk,  or  other  conditions. 

Upon  passing  to  the  cooling  element,  the 
temperature  of  the  milk  is  reduced  to  a 
point  not  substantially  exceeding  its  boil- 
ing point  iind  preferably  about  98°  centi-  H5 
grade.  This  cooling  action  should  preferably 
take  place  with  a  rapidity  substantially 
equal  to  that  of  the  heating.  The  milk, 
having  been  received  in  the  reservoir  9,  and 
the  pressure  having  been  reduced,  is  then  12° 
inclosed,  preferably  as  soon  as  possible,  in 
vessels  which  have  been  st/rilized  by  heat, 
and  whose  temperature  should  preferably 
correspond  substantially  with  that  of  the 
milk  at  this  stage,  the  vessels  being  filled  as  125 
nearly  full  as  possible  and  promptly  sealed. 
The  subsequent  cooling  of  the  milk  down  to 
a  temperature  of  about  70°  centigrade,  is 
thereupon  controlled  in  any  convenient  man- 
ner, so  that  a  substantial  period,  preferably  13° 


1,005,275 


about  fifteen  minutes,  shall  be  required  for 
the  drop  from  its  temperature  at  the  mo- 
ment of  exit  from  the  cooling  element,  (say 
98°  centigrade)  to  70°  centigrade.  This 
5  prolonged  secondary  cooling  insures  the  de- 
struction of  injurious  bacteria,  including 
any  which  may  have  obtained  access  after 
the  emergence  of  the  milk  from  the  primary 
cooling  apparatus  and  during  the  bottling 

10  operation.  After  the  expiration  of  the  time 
required  for  the  secondary  cooling,  the  milk 
may  be  allowed  to  cool  down  to  a  normal 
temperature  without  specific  control. 

Milk   when   thus   treated,   is   thoroughly 

15  sterilized  without  any  substantial  impair- 
ment of  color  or  breaking  of  the  cream 
line,  and  retains  the  flavor  of  new  untreated 
milk. 

I  employ  the  term  "  bottling  ",  as  a  con- 

20  venient  one  to  describe  the  inclosure  of  the 
milk  in  any  suitable  vessel,  and  it  will  there- 
fore be  understood  that  said  term  does  not 
imply  any  limitation  as  to  the  character  of 
the  vessel. 

25  I  have  specified  above  the  preferred  tem- 
peratures and  periods  which  give  the  best 
results  in  my  process,  but  it  is  proper  to  state 
that  some  variation  therefrom  is  permissi- 
ble; thus,  the  milk  may  be  raised  to  a  tem- 

30  perature  between  130°  and  155°  centigrade, 
but  these  limits  should  not  be  exceeded  in 
either  direction.  The  period  of  actual  main- 
tenance of  the  milk  at  the  maximum  tem- 
perature  should  be  momentary,  preferably 

35  only  the  fraction  of  a  second,  although  the 
actual  passage  through  the  heating  and 
cooling  elements,  during  which  the  temper- 
ature is  raised  and  lowered  ia  of  course 
longer.  Under  no  circumstances  should  the 

40  milk  be  maintained  at  a  temperature  above 
130°  centigrade,  for  more  than  two  seconds. 
The  primary  cooling  to  about  98°  centigrade 
should,  as  before  stated,  be  very  rapid,  and 
should  preferably  correspond  in  duration 

45  with  that  of  the  heating,  and  the  secondary 
cooling  from  about  98°  centigrade  to  about 
70°  centigrade,  while  prolonged  during  a 


substantial -period,  in  order  to  subject  any 
new  bacteria  to  destructive  exposure^to  heat, 
should  not  be  protracted  substantially  be-  50 
yond  thirty  minutes. 

I  am  aware  that  the  sterilization  of  milk 
by  the  controlled  application  of  heat,  is  not 
broadly  new,  and  I  am  also  aware  that  it 
has  been  proposed  to  sterilize  fluids,  includ-  55 
ing  milk,  by  exposing  them  to  a  temperature 
considerably  above  the  boiling  point,  as  set 
forth  in  Letters  Patent  of  the  United  States 
No.  786,819,  dated  April  llth,  1905.    I,  there- 
fore, do  not  broadly  claim  the  brief  exposure  60 
of  milk  to  high  heat,  for  I  have  found  by  ac- 
tual experience  that  such  exposure  must  not 
only  be  definite  but  must  be  attended  by  the 
definite  control  of  the  subsequent  cooling,  in 
order  to  produce  the  desired  result  of  steril-  65 
izing  the  milk  without  impairment  of  its 
qualities.    The  essence  of  my  invention  re- 
sides   in    the    organization    and    successive 
steps  of  treatment  both  in  regard  to  tem- 
perature   and    periods   of   duration   whose  70 
limits  are  above  set  forth. 

Having  thus  described  my  invention,  what 
I  claim  as  new  and  desire  to  secure  by  Let- 
ters Patent,  is: 

The  hereinbefore  described  process  for  the  75 
sterilization  of  milk,  which  consists  in  the 
heating  of  an  attenuated  body  Of  milk  to  a 
temperature  not  substantially  less  than  130° 
centigrade  or  substantially  more  than  155° 
centigrade,  during  a  period  not  substantially  80 
exceeding  two  seconds ;  the  primary  rapid 
cooling  of  the  milk  to   a  temperature  of 
about  98°  centigrade;  the  bottling  and  seal- 
ing of  the  milk ;  and  the  prolonged  second- 
ary cooling  of  the  milk  to  a  temperature  of  85 
about  70°  centigrade. 

In  witness  whereof,  I  have  hereunto  set 
my  hand  and  seal  in  the  presence  of  two  wit- 
nesses. 

THEODORE  G.  MOLLINGER.     [L.  s.l 

Witnesses : 

M.  PHINA  WOODRUFF, 
CLARA  E.  BRADEN. 


W.  D.  PUSEY. 
PROCESS  OF  PRESERVING  MILK. 
APPLICATION  FILED  JAH.  16,  1911. 


1,008,063. 


Patented  Nov.  7, 1911. 


A 


»  PLANOORAPH  CO.,  WASHINGTON,  O.  C. 


UNITED  STATES  PATENT  OFFICE. 


WALTER  DOBSON  PUSEY,  OF  WOODLUPINE,  NEAR  PERTH,  WESTERN  AUSTRALIA,  AUS- 
TRALIA, ASSIGNOR  OF  ONE-HALF  TO  ARCHIBALD  ROBERTSON  FLEMING  OF 
ALBANY,  WESTERN  AUSTRALIA,  AUSTRALIA. 


PROCESS   OF  PRESERVING  MILK. 


1,008,063. 


Specification  of  Letters  Patent.  Patented  Nov.  7,  1911. 

Application  filed  January  16,  1911.     Serial  No.  602,941. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  WALTER  DOBSON 
PUSEY,  a  subject  of  the  King  of  Great 
Britain,  residing  at  Mills  Street,  Woodlu- 
pine,  near  Perth,  in  the  State  of  Western 
Australia,  Commonwealth  of  Australia,  ar- 
chitect, have  invented  an  Improved  Process 
for  the  Preservation  of  Milk,  of  which  the 
following  is  a  specification. 

This  invention  has  been  devised  with  the 
object  of  providing  a  simple  and  efficient 
process  whereby  milk  may  be  preserved  for 
a  practically  indefinite  period  under  vary- 
ing conditions  of  temperature  or  climate. 
Accordingly  the  fresh  warm  clean  milk  from 
the  animal  is  placed  in  suitable  bottles,  cans, 
or  other  similar  receptacles  previously  thor- 
oughly cleansed  of  all  foreign  matter,  steri- 
lized and  allowed  to  dry.  When  almost  full, 

20  sound  corks  thoroughly  washed  in  clean 
water  and  then  boiled  in  a  solution  of  boracic 
acid  (H3BO3)  in  the  approximate  propor- 
tion of  1  teaspoonful  of  boracic  acid  to  each 
quart  of  water,  are  then  forced  (preferably 

25  while  still  warm)  into  said  receptacles,  and 
wired  in  position.  If  desired,  metal  or 
wooden  disks  are  placed  between  the  corks 
and  the  wires  in  order  to  prevent  the  latter 
cutting  into  the  former.  The  receptacles 

30  Avith  their  contained  milk  are  then  com- 
pletely immersed  in  open  boilers,  tanks,  or 
the  like  containing  a  sufficiency  of  tepid 
water  to  completely  cover  said  receptacles. 
Heat  is  then  applied  to  the  boiler,  etc.,  and 

35  the  temperature  of  the  water  raised  to  boil- 
ing point  (212°  F.).  At  this  temperature  it 
is  retained  for  about  15  minutes,  when  the 
heating  agent  is  removed  and  the  water  al- 
lowed to  cool  down  to  its  original  tepid 

40  state.  The  milk  containers  are  then  re- 
moved and  hermetically  sealed  with  wax  or 
the  like  and  are  then  ready  for  storage  or 
delivery. 

Milk  treated  by  this  process  will  keep 

45  practically  indefinitely  without  any  percep- 


tible change  taking  place  in  its  constitution 
and  even  after  the  containers  are  opened  it 
will  keep  fresh  for  several  days. 

It  will  be  obvious  that  no  special  appa- 
ratus is  necessary  for  the  carrying  out  of  50 
this  process,  but  the  following  arrangement 
has  been  found  to  fulfil  the  necessary  con- 
ditions. 

Referring  to  the  accompanying  drawing, 
which  is  a  longitudinal  section  through  the  55 
tank,  A  designates  the  latter,  B  the  bottom 
thereof,  and  C  a  perforated  false  bottom 
upon  which  the  bottles  D  are  conveniently 
placed  side  by  side,  while  E  is  a  fire  grate, 
which  may  be  made  removable.  It  will  be  60 
noted  that  the  tank  A  is  of  sufficient  depth 
to  contain  the  amount  of  water  necessary 
for  the  complete  immersion  of  the  bottles 
but  is  not  so  deep  as  to  interfere  with  the 
easy  manipulation  of  same.  65 

Having  now  particularly  described  and 
ascertained  the  nature  of  my  said  invention 
and  in  what  manner  the  same  is  to  be  per- 
formed, I  declare  that  what  I  claim  is : 

The  hereindescribed  process  for  the  preser-  70 
vation  of  milk,  which  consists  in  placing  the 
milk  in  sterilized  receptacles,  closing  such 
receptacles  by  sterilized  corks,  completely 
immersing   the   receptacles   containing   the 
milk  in  tepid  water,  increasing  the  tempera-  75 
ture  of  such  water  to  the  boiling  point  and 
retaining  it  at  such  temperature  for  a  period 
of  time  sufficient  to  sterilize  the  milk,  allow- 
ing said  water  to  cool  to  approximately  nor- 
mal temperature,  removing  the  receptacles  80 
from   the  water,   and   finally   hermetically 
sealing  the  receptacles. 

In  testimony  whereof  I  have  hereunto  set 
my  hand  in  presence  of  two  subscribing  wit- 
nesses. 

WALTER  DOBSON  PUSEY. 

Witnesses : 

EVERETT  HENRY  BARDWELL, 
WILLIAM  JAMES  PARSONS. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  ''Commissioner  of  Patents, 

Washington,  D.  C." 


jOGS.oae 


UNITED  STATED  PATENT  OFFICE. 

ADA  M.  ALBERTY,  OF  SEATTLE,  WASHINGTON. 
MILK-MODIFIER. 


1,069,096. 

No  Drawing. 


Specification  of  Letters  Patent.  Patented  Aug.  5, 1913. 

Application  filed  July  22,  1909.     Serial  No.  508,916. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  ADA  M.  ALBERTY,  a 
citizen  of  the  United  States,  residing  at 
Seattle,  in  the  county  of  King  and  State  of 
5  Washington,  have  invented  certain  new  and 
useful  Improvements  in  Milk-Modifiers,  of 
which  the  following  is  a  specification. 

This  invention  relates  to  infants'  foods ; 
and  has  for  its  object  the  provision  of  a 

i  o  food  preparation  to  be  used  with  cow's  milk 
as  a  modifier  of  the  latter's  tendency  to  co- 
agulation when  used  as  human  food. 

Under  natural  conditions  cow's  milk  used 
as  food  becomes  acidulated  by  the  secretions 

15  (if  the  stomach  and  often,  especially  in  the 
case  of  infants,  forms  into  dense  and  con- 
tinuous curds  which  resist  the  normal  proc- 
esses of  digestion  and  become  an  element  of 
danger  to  the  child's  health.  Preparations 

20  which  are  designed  to  overcome  this  exces- 
sive coagulation  have  heretofore  been  dele- 
terious to  health  owing  to  their  action  upon 
milk  being  chemical  in  character  and  tend- 
ing to  interfere  with  the  natural  and  neces- 

25  sary  changes  properly  taking  place  in  milk 
under  digestive  conditions. 

My  improved  modifier  of  cow's  milk  con- 
sists of  a  combination  of  food  substances 
which  are,  formed  during  the  process  of 

30  manufacture  largely  into  dextrin  and  solu- 
ble starch.  After  addition  to  cow's  milk 
and  heated  a  colloidal  starch  is  formed 
which  is  not  subject  to  precipitation  by  the 
acids  of  the  digestive  tract  and  which  inter- 

35  poses  a  barrier  against  the  formation  of 
continuous,  hard  clots  through  the  intense 
coagulation  of  the  casein  present  in  the 
milk.  The  coagulum  is  evenly  distributed 
throughout  the  liquid,  is  somewhat  granu- 

40  lated  or  flaky  in  texture  and  affords  a  prod- 
uct readily  assimilated  by  the  digestive  or- 
gans. This  action  of  the  modifier  is  ap- 
parently wholly  mechanical  in  its  effect  and 
is  clue  to  the  interposition  of  the  colloids  of 

45  soluble  starch  rendering  the  milk  unable  to 
combine  into  a  coagulum  hard  enough  to  be 
injurious  to  health. 

While  the  same  results  may  be  obtained 
by  varying  somewhat  the  materials  and 

50  methods  of  manufacture,  the  preferred 
manner  in  which  I  proceed  to  carry  out  my 
invention  is  as  follows:  I  bake  finely 
ground  white  wheaten  flour  in  a  moder- 
ately heated  oven  until  of  a  deep  brown 


color,  and  until  the  starch  therein  has  as  55 
thoroughly  as  practicable  been  changed  to 
soluble  starch  and  dextrin.  Finely  ground 
and  sifted  flour  made  from  the  whole  wheat 
is  then  added  to  the  treated  white  flour  in 
the  proportions  of  two  parts  of  the  browned  60 
white  flour  to  one  part  of  the  whole  wheat 
flour,  and  to  each  six  parts  of  the  mixture 
thereof  I  add  one  part  of  finely  powdered 
sugar  of  milk.  This  may  be  prepared  and 
preserved  for  use  in  unlimited  quantities  as  65 
it  is  not  subject  to  rapid  deterioration  and 
is  usually  put  up  in  metal  cans.  It  is  pre- 
pared for  use  by  adding  one  part  of  the 
modifier  just  described  to  ten  parts  of  milk, 
or  milk  and  water  in  the  proportions  proper  70 
to  the  age  and  condition  of  the  child.  It  is 
heated  and  kept  at  a  temperature  of  about 
two  hundred  degrees  Fahrenheit  for  several 
minutes  whereupon  it  is  cooled  and  strained 
for  use.  75 

The  partially  predigested  farinaceous  and 
other  ingredients  of  which  the  food  is  com- 
prised lend  an  added  food  value  to  the  milk 
by  increasing  the  relative  amount  of  carbo- 
hydrates therein.  80 

Having  described  my  invention,  what  I 
claim  is — 

1.  A  milk  modifier  adapted  when  boiled 
with  milk  to  interpose  a  barrier  to  the  for- 
mation  of   continuous   clots   therein    when  85 
subjected     to     coagulation     consisting     of 
browned  white  flour,  whole  wheat  flour,  and 
sugar  of  milk  substantially  in  the  propor- 
tions specified. 

2.  A  milk  modifier  adapted  when  boiled  90 
with  milk  to  interpose  a  barrier  to  the  for- 
mation  of   continuous   clots   therein   when 
subjected   to  coagulation,  comprising  four 
parts  of  browned  white  flour,  two  parts  of 
whole  wheat  flour,  and  one  part  of  sugar  of  95 
milk. 

3.  A  milk  modifier  adapted  when  boiled 
with  milk  to  interpose  a  barrier  to  the  for- 
mation  of   continuous   clots   therein    when 
subjected       to      coagulation,      comprising  100 
browned  white  flour,  two  parts,  and  whole 
wheat  flour,  one  part. 

Signed  at  Seattle,  Wash.,  this  7th  day  of 
July,  1909. 

ADA  M.  ALBERTY. 
Witnesses : 

HORACE  BARNES, 
M.  M.  SMITH. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


1,073,135 


heating  an  acid  capable  of  sterilizing  rhe 
same  and  treating  the  sterilized  product  with 
charcoal  and  bone  black  to  remove  the  odor 
and  color. 

5  3.  The  process  of  manufacturing  a  durable 
salutary  drink  from  whey  or  other  milk 
residue,  which  comprises  adding  without 
heating  an  acid  capable  of  sterilizing  the 
same  and  treating  the  sterilized  product  with 

10  charcoal  to  remove  the  odor  and  color,  and 
then  filtering  the  deodorized  product. 

4.  The  process  of  manufacturing  a  durable 
salutary  drink  from  whey  or  other  milk 
residue,  which  comprises  adding  without 

15  heating  an  acid  capable  of  sterilizing  the 
same,  treating  the  sterilized  product  with 
charcoal  to  remove  the  odor  and  color,  fil- 


tering the  deodorized  product  and  adding 
carbonate  of  soda  to  the  clear  filtrate. 

5.  The  process  of  manufacturing  a  durable  20 
salutary  drink  from  whey,  which  consists 
in  sterilizing  the  whey  by  adding  thereto 
without    heating    pure    hydrochloric    acid, 
treating  the  sterilized  whey  with  wood  char- 
coal and  bone  black  to  remove  the  odor  and  25 
color,  filtering  the  treated  product  and  add- 
ing to  the  clear  filtrate  carbonate  of  soda. 

In  testimony  that  I  claim  tire  foregoing  as 
my  invention,  I  have  signed  my  name  in 
presence  of  two  subscribing  witnesses. 

ADOLF  JOLLES. 

Witnesses  : 

JOSEF  JRuBASCH, 
AUGUST  FUOGER. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


UNITED  STATES  PATENT  OFFICE. 

ANDBEW  A.  DUNHAM,  OF  BAINBBIDGE,  NEW  YOBK,  ASSIGNOB  TO  CASEIN  COMPANY 
OF  AMERICA,  A  CORPORATION  OF  NEW  JERSEY. 

PROCESS  FOR  PRODUCING  CASEIN  PREPARATIONS. 

1,080,204.  Specification  of  Letters  Patent.  Patented  Dec.  2, 1913. 

No  brawing.  Application  filed  May  14,  1913.     Serial  No.  767,560. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  ANDREW  A.  DUXIIAM, 
a  citizen  of  the  United  States,  residing  at 
Bainbridge,  in  the  county  of  Chenango  and 
5  State  of  New  York,  have  invented  or  dis- 
covered certain  jiew  and  useful  Improve- 
ments in  Processes  for  Producing  Casein 
Preparations,  of  which  the  following  is  a 
specification. 

10  This  invention  or  discovery  has  for  its 
object  the  manufacture,  in  an-  inexpensive 
and  simple  way,  of  a  chemical  compound 
consisting  of  casein  and  a  glycerophos- 
phate. 

16  The  processes  heretofore  practised  in  the 
manufacture  of  a  casein  or  albuminous  sub- 
stance, made  by  treating  the  albuminous 
substance  with  a  glycerophosphate,  are  ex- 
pensive and  complicated,  an  objection 

20  which  is  avoided  by  the  present  invention. 

In   carrying  the  present   invention   into 

effect  freshly  precipitated  casein,  made  by 

any  of  the  well-known  methods  of  adding 

acid  to  milk,  is  washed  three  or  four  times 

25  in  water  to  remove  as  much  as  possible  of 
the  acid.  The  curd  is  then  heated  in  water 
to  about  180°  F.,  after  which  the  water  is 
strained  off  and  the  curd  or  casein  drained 
for  about  twenty-four  hours.  The  product 

30  is  now  in  a  heavy  dough-like  mass,  contain- 
ing about  60  or  70%  water,  but  dry  enough 
so  that  it  can  be  readily  separated  into  fine 
particles,  for  instance  by  putting  it  through 
an  ordinary  sausage  grinder.  The  com- 

35  minuted  material  is  now  transferred  to  a 
mixer  of  any  suitable  design,  and  to  the 
calculated  dry  weight  of  the  casein  5%  of 
glycerophosphate,  also  calculated  on  a  dry 
weight  basis,  is  added.  These  two  sub- 

40  stances  are  thoroughly  mixed  together  in 
such  a  manner  as  to  insure  a  very  complete 
mingling  thereof  and  the  compound  is  then 
dried  at  a  temperature  of  about  120°  F., 
after  which  the  product  is  ground  and  sift- 

45  ed  to  the  desired  mesh. 

If   it   be   desired   to   prepare    a   sodium 
glycerophosphate,  t"he  procedure  is  as  fol- 


lows: With  100  grams  of  anhydrous  glyc- 
erin mix  125  grams  of  85%  phosphoric  acid 
and  heat  to  a  temperature  of  about  122°  F.  50 
and    then    nearly    neutralize    this    mixture 
with  sodium  carbonate.     It  requires  about 
110  grams  of  anhydrous  sodium  carbonate 
to    secure    the   right    neutralization.     It   is 
preferable,   however,   to   leave  the   product  55 
slightly  acid  to  litmus  paper. 

The  above  mixture  makes  a  solution  of 
sodium  glycerophosphate,  of  about  75% 
strength. 

The  product  which  is  secured  by  treating  60' 
casein  with  glycerophosphate  in  the  manner 
above  described  is  an  edible  compound,  very 
high  in  protein  and  combining  phosphates 
in  an  easily  assimilable  form,  and  at  the 
same  time  a  product  which  may  easily  and  65 
readily  be  manufactured. 

The  preparation  produced  as  above  de- 
scribed is  completely  soluble  in  water, 
although  it  reacts  acid  to  litmus  paper. 

Having  thus  described  my  invention  or  70 
discovery  I  claim  and  desire  to  secure  by 
Letters  Patent : — 

1.  The    process    of    producing    a    casein 
glycerophosphate     compound,     soluble     in 
water,    which    comprises    mixing    together  75 
casein   in    a  comminuted   form,   containing 
water,   with   a  slightly   acid   solution  of  a 
simple    glycerophosphate,    and    thereafter 
drying  the  compound  thus  produced. 

2.  The    process    of    producing    a    casein  80 
glycerophosphate     compound,     soluble     in 
water,  which  comprises  thoroughly  mixing 
about  5  parts  of  a  simple  glycerophosphate 

in  the  form  of  a  slightly  acid  solution  there- 
of, with  casein  in  amount  corresponding  to  85 
100  parts  of  dry  casein,  and  thereafter  dry- 
ing   and   grinding   the   compound    thereby 
produced. 

In  testimony  whereof  I  affix  my  signa- 
ture, in  presence  of  two  witnesses. 

ANDREW  A.  DUNHAM. 
Witnesses: 

L.  A.  STEVENS, 
H.  V.  DUNHAM. 


1,080, 


UNITED  STATES  PATENT  OFFICE. 

PHILIPP  MtJIXEB,  OF  FBANKFOBT-ON-THE-MAIN,  GERMANY. 
MANUFACTUBE  OF  ALIMENTABY  PBODTJCTS. 


1 ,080,920. 

No  Drawing. 


Specification  of  letters  Patent.  Patented  Dec.  9, 1913. 

Application  filed  March  7. 1910.     Serial  No.  547,771. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  PHILIPP  MULLER,  mer- 
chant, residing  at  Wingertstrasse  3,  Frank- 
fort-on-the-Main,  Germany,  have  invented 
6  new  and  useful  Improvements  in  the  Manu- 
facture of  Alimentary  Products,  of  which 
the  following  is  a  specification. 

It  has  been  found  that  in  carrying  out 
the  process  described  in  Patent  No.  863081 

10  of  August  13,  1907  for  the  manufacture  of 
alimentary  products,  suitable  for  constant 
use,  from  buttermilk,  flour  and  sugar,  the 
time  (about  six  weeks)  required  for  storing 
the  intermediate  product  can  be  shortened  or 

15  dispensed  with  if  a  certain  quantity  of  cane 
sugar  be  added  to  the  buttermilk  before 
the  latter  has  been  soured.  The  storage  de- 
scribed in  the  patent  before  named  had  for 
effect  to  bring  about  the  complete  conver- 

20  sion  of  the  cane  sugar  and  of  the  lime  still 
remaining  in  combination  with  the  casein 
after  the  souring  of  the  buttermilk,  and  thus 
improved  the  digestibility  and  suitability 
of  the  food.  According  to  the  present  in- 

25  vention  this  complete  conversion  of  the  origi- 
nal constituents  of  the  food  can  also  be  ef- 
fected by  adding  cane  sugar  to  the  butter- 
milk before  the  latter  has  been  completely 
soured,  for  the  reason  that  the  lactic  fer- 

80  mentation  (souring)  then  proceeds  in  pres- 
ence of  a  larger  quantity  of  sugar  (i.  e.  milk 
sugar  and  cane  sugar). 

In  consequence  of  the  cane  sugar  being 
subjected  to  the  process  of  fermentation 

35  which  occurs  in  the  buttermilk,  the  liability 
of  the  food  to  undergo  fermentation  during 
its  passage  through  the  alimentary  canal 
is  also  considerably  lessened;  this  result 
being  the  same  as  that  produced  by  the  pro- 

40  longed  storage  of  the  intermediate  product, 
according  to  the  method  described  in  the 
patent  already  mentioned.  Hence,  the  in- 
termediate product,  obtained  by  subsequent 
treatment  in  the  manner  described  in  that 

45  patent  can  now  be  evaporated  to  dryness 
without  the  necessity  for  further  storage. 

The  phenomenon  described  above  as  re- 
sulting from  the  addition  of  cane  sugar 
previous  to  the  souring  of  the  buttermilk  is 

60  also  found  to  ensue  when  whole  milk  or 
skim  milk  is  used  in  place  of  buttermilk. 

The  following  example  illustrates  how 
the  process  of  this  invention  is  carried  out, 
if  the  desired  alimentary  product  is  to  be 

65  used  as  a  food  for  infants:  To  1  liter  milk 
approximately  60  grams  of  cane  sugar  are 


added  before  the  milk  has  been  completely 
soured.  This  mixture  of  milk  and  sugar  is 
then  subjected  to  souring.  If  the  acidifica- 
tion has  not  advanced  further  than  5  de-  go 
grees  according  to  Thoerner's  scale  (See 
Chemikerzeitung,  1892,  No.  80,  and  MUch- 
zeitung,  1893,  page  58),  15  grams  of  flour 
are  added  and  the  mixture  obtained  in  this 
manner  is  then  heated  and  boiled  under  95 
constant  stirring,  then  poured,  at  a  tempera- 
ture of  about  90  degrees  centigrade,  into 
previously  sterilized  vessels  and,  when  the 
vessels  have  been  closed,  heated  for  a  short 
time  (say  for  10  minutes)  at  a  temperature  70 
of  100  degrees  centigrade.  This  heating 
(sterilization)  has  for  its  object  to  render 
the  percentage  of  acid  in  the  milk  unalter- 
able and  giving  a  fixed  and  unchanging  com- 
position to  the  mixture  so  that  it  can  be  75 
desiccated  and  stored  without  the  risk  of 
any  appreciable  chemical  change  taking  place 
in  the  same  manner  as  is  the  case  in  the 
process  of  the  said  U.  S.  Patent  863081  but 
without  the  storage  of  about  6  weeks.  The  80 
process  described  may  also  be  performed  in 
such  a  way  that  during  the  boiling  of  the 
mixture  of  milk,  cane  sugar  and  flour,  sugar 
may  again  be  added  and  the  mixture  boiled 
again.  85 

If  the  desired  alimentary  food  is  .to  be 
used  for  feeding  young  animals  (such  for 
example  as  calves  and  suckling  pigs)  the 
amount  of  the  flour  and  sugar  to  be  added 
must  be  suitably  modified  so  that  it  may  cor-  90 
respond  with  the  natural  food  of  these  suck- 
ling animals. 

Having  thus  described  my  invention,  what 
I  claim  and  desire  to  secure  by  Letters  Pat- 
ent, is — •  85 

1.  The  herein   described  process  for  the 
manufacture    of    an     alimentary    product 
which  consists  in  adding  cane  sugar  to  milk, 
souring  the  milk,  mixing  the  resulting  prod- 
uct witli  flour,  heating  and  boiling  the  mix-  100 
ture,  then  subjecting  the  product  to  steriliza- 
tion in  a  closed  vessel,  substantially  as  and 
for  the  purpose  described. 

2.  The  herein  described  process  for  the 
manufacture    of    an    alimentary    product  105 
which  consists  in  adding  cane  sugar  to  milk 
from  which  the  fat  has  been  removed,  sour- 
ing the  milk,  mixing  the  resulting  product 
with  flour,  heating  and  boiling  the  mixture, 
then  subjecting  the  product  to  sterilization  110 
in  a  closed  vessel,  substantially  as  and  for 
the  purpose  described. 


1,080,920 


3.  The  herein  described  process  for  the 
manufacture    of    an    alimentary    product 
which  consists  in  adding  cane  sugar  to  but- 
termilk, souring  the  milk,  mixing  the  re- 

5  suiting  product  with  flour,  heating  and  boil- 
ing the  mixture,  then  subjecting  the  product 
to  sterilization  in  a  closed  vessel,  substan- 
tially as  and  for  the  purpose  described. 

4.  'i'he  herein  described  process  for  the 
10  manufacture     of     an    alimentary     product 

which  consists  in  adding  cane  sugar  to  milk 
from  which  the  fat  has  been  removed,  sour- 
ing the  milk,  mixing  the  resulting  product 
with  flour,  heating  and  boiling  the  mixture, 
15  adding  sugar  during  the  heating  operation 
and  subjecting  the  product  to  sterilization 
in  a  closed  vessel,  substantially  as  and  for 
the  purpose  described. 

5.  The  herein  described  process  for  the 
20  manufacture     of     an  alimentary     product 

which  consists  in  adding  cane  sugar  to  but- 
termilk, souring  the  milk,  mixing  the  re- 
sulting product  with  flour,  heating  and  boil- 
ing the  mixture,  adding  sugar  during  the 
25  heating  operation  and  subjecting  the  prod- 
uct to  sterilization  in  a  closed  vessel,  sub- 
stantially as  and  for  the  purpose  described. 

6.  The  herein  described  process  for  the 
manufacture    of    an    alimentary    product 

30  which  consists  in  adding  cane  sugar  to  milk 


from  which  the  fat  has  been  removed,  sour- 
ing the  milk,  mixing  the  resulting  product 
with  flour,  heating  and  boiling  the  mixture, 
adding  sugar  during  the  heating  operation, 
boiling  the  mixture  repeatedly,  subjecting  35 
the  product  to  sterilization  in  a  closed  vessel, 
storing  the  sterilized  product  in  a  closed 
vessel  and  then  evaporating  to  dryness,  sub- 
stantially as  and  for  the  purpose  described. 

7.  The  herein  described  process  for  the  40 
manufacture    of    an     alimentary    product 
which  consists  in  adding  cane  sugar  to  but- 
termilk, souring  the  milk,  mixing  the  re- 
sulting product  with  flour,  heating  and  boil- 
ing the  mixture,  adding  sugar  during  the  45 
heating  operation,  boiling  the  mixture  re- 
peatedly, subjecting  the  product  to  steriliza- 
tion in  a  closed  vessel,  storing  the  sterilized 
product  in  a  closed  vessel  and  then  evaporat- 
ing to  dryness,  substantially  as  and  for  the  50 
purpose  described. 

In  testimony,  that  I  claim  the  foregoing 
as  my  invention  I  have  signed  my  name  in 
presence  of  two  witnesses,  this  12th  day  of 
February  1910. 

PHILIPP  MULLER, 

Witnesses: 

RUDOLPH  FRICKE, 
ALBERT  ROSMANN. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  C." 


Commissioner  of  Patents. 


0.  H.  ATKINS. 
PBOCESS  OF  PRESERVIN&  MILK. 

APPLIOATIOH  TILED  MAE.  3,  1911. 


1,057,619 


Patented  A]Jr.  1, 1913. 


A  TTORNEY. 


UNITED  STATES  PATENT  OFFICE. 


1,057,510. 


CHARLES  H.  ATKINS,  OF  SPRINGFIELD,.  MASSACHUSETTS. 
PROCESS  OF  PRESERVING  MILK. 

Specification  of  letters  Patent.  Patented  Apr.  1, 1913. 

Application  filed  March  3,  1911.     Serial  No.  812,147. 


ft  To  all  whom  it  may  concern: 

Be  it  known  that  I,  CHARLES  H.  ATKINS, 

a  citizen  of  the  United  States  of  America, 

residing  at   Springfield,  in   the  county   of 

5  Hampden  and  State  of  Massachusetts,  have 

invented  new  and  useful  Improvements  in 

Processes  of  Preserving  Milk,  of  which  the 

i  following  is  a  specification. 

This  in  ventiori' relates  t*>  the  preservation 
A  of  rnilk,  broadly,  and  specifically  to  the  proc- 
ess for  the  preservation  of  milk  on  a  com- 
I  mercial  scale,  as  compared  with  the  purely 
experimental  or  laboratory  basis. 

The  prior  art  discloses,  in  a  numher  of 

.5  patents,  the  fact  that  milk,  when  subjected 

to  a  certain  degree  of  heat,  can  be.  made 

sterile  and  in  such  condition,  provided  air 

.   is  excluded  from  the  container,  it  may  be 

I   kept   in   a   palatable  condition   for   a   long 

10  time. 

So  far  as  applicant  is  aware,  there  is  no 
disclosure    in    the    prior    art    whereby    the 
.,   public  has  in  any  degree  been  benefited  by 
this    knowledge    up    to    the    present    time. 
'5  Heretofore,  for  example,  as  disclosed  in  Let- 
ters Patent   of  the  United  States  issued  to 
Walker  on  May  18,  1899  numbered  (525,280, 
milk   has  been   charged   in   a   close   vessel, 
pressure  has  then  been  applied  to  that  ves- 
10  sel.  and  then  it  has  l>een  subjected  to.  a  suffi- 
|.  cient  degree  of  heat  to  properly  sterilize  the 
contents, — the  vessel  being  provided  with  a 
^  tube  and   faucet  of  the  ordinary  so-called 
"siphon  bottle"  whereby  the  contents  may 
15  be   drawn   off.   as  required.     This   method, 
while  it  involves 'the  basic  idea  of  storili/a- 
f   tion   as   employed  in   the  process   forming 
I  the   subject  of  the   present   application,   is 
|   only  capable  of  being  practised  on  a  rela- 
•  tively  small   scale,  and  the  distribution   of 
I  the  product  can  extend  only  over  a  re-la- 
s' tively  small  area;  and,  furthermore,  in  car- 
'    rying  out  this  process,  it  is  ne*  essary  to  cm- 
c  ploy  mechanism  for  forcing  the  milk  into  a 
!$  closed  container  against  constantly  increas- 
'    ing  pressure,  due  to  (he  air  contained  there- 
in before  the  beginning  of  the  charging  op- 
eration.    This  not  o'.ly   involves  consider- 
able expense,  which  \s  vital  from  a  commer- 
iO  cial  point  of  view,  but  it  also  involves  pass- 
ing the  milk  through  a  pump  or  similar  de- 
•    vice   employed   in   charging  the   container, 
and   under  these,  conditions   of   operation 


cleanliness,    as   understood    at   the    present 
time,     would     be     practically     impossible,  55 
though  theoretically  it  might  be  possible  by 
frequently  dismantling  the  charging  appa- 
ratus and  thoroughly  cleaning  and  steriliz-    .   ' 
ing  the  same.     Other  patents  might  be  cited 
in   which   the   same   fundamental   idea   of  60 
sterilization  is  disclosed,  but  so  far  .as  ap- 
plicant is  aware,  as  stated  above.,  they  con- 
tain no  disclosure  whereby  the  daily  prod- 
uct of  a  dairy  may  be  handled  and  packaged 
on  a  commercial  scale,  without  fear  of  con-  65 
lamination,   and  so  treated  as  to  make  it 
possible  to  preserve  the  contents  in  palatable 
condition  for  many  months. 

The  object  of  the  present  invention  is, 
therefore,  to  provide  a  process  whereby  70 
milk  may  be  so  treated  on  a  commercial 
scale  as  to  make  it  possible  to  keep  it  in  a 
palatable  conditipn  for  months  without  the 
use  of  ice  or  refrigeration,  which  will  per- 
mit its  transportation  and  distribution  in  75 
bulk,  as  practised  at  the  present  time,  with 
the  advantage,  however,  that  the  element  of 
time 'in  effecting  this  distribution  is  a  negli- 
gible fpctor  permitting  the  selection  of  the 
cheapest  mode  of  transportation.  80 

In  the  drawings  forming  part  of  this  ap- 
plication,— Figure  1  is  a  sectional  elevation 
of  a  container  of  the  preferred  form,  the 
cap  for  closing  it  being  secured  thereon  and 
the  cover  inclosing  the  removable  cap  be-  85 
ing  secured  in  its  place.     Fig.  2  is  a  view 
similar   to   Fig.    1    showing   the   cover   re^ 
moved    and    the    container   mounted    on    a 
standard-    Fig.  3  is  a  plan  view  of  the  un- 
derside of  the  container  shown  in  Fig.   1.  90 
Fig.  4  is  a  cross  sectional  view  on  line  4 — 4, 
Fig.  1,  showing  the  construction  of  the  nee- 
dle  valve   on    a    somewhat   enlarged   scale. 
Fig.  5  is  a  sectional  view  of  the  cap  showing 
means  applied  thereto  for  opening  the  nee-  95 
die- valve. 

The  container  a.  as  shown  in  Figs,  l.and 
2,  is  preferably  made  in  the  form  of  a  cyl- 
inder of  steel  with  a  head  b  welded  into  the 
open  end  thereof,  there  being  an  opening  c  100 
in  said  head  into  which  is  fitted  a  closing 
cap  d  which  may  be  secured  to  the  head  in 
any  suitable  manner,  as  by  means  of  the 
bolts  c,  whereby  the  container  may  be  h'er- 
met'jally    sealed.     A    passage    /    is    made  105 
through  the  cap  a  and  is  so  disposed  that 


1,057,519 


fhe  screw-threaded  needle-valve  g  may  be 
..operated  to  open  or  close  said  passage  at 
will.  This  valve  is  located  in  a  hole  h 
drilled  into  the  cap.  preferably  in  such  man- 
5  ner  that  the  needle-valve  y  is  inaccessible 
except  by  means  of  a  specially  devised  tool 
k,  as  shown  in  Figs.  3  and  5,  said  concealed 
valve  being  provided  to  prevent  surrepti- 
tious abstraction  of  the  contents  of  the  con- 

10  tainer.  The  outer  end  of  the  passage  /  is 
through  a  projection  m  which  is  screw- 
threaded  to  receive  a  pipe  whereby  the  re- 
quired volume  of  air  under  pressure  may  be 
introduced  into  the  container  after  the  cap  d 

!5  has  been  secured  in  place. .  All  of  the  parts 
of  *he  container  should  be  tinned  to  provide 
against  corrosion. 

To  protect  the  cap  d  from  injury  during 
.shipment,  a  cover  o  of  metal  is  fitted  closely 

20  over  the  rim  p  01  the  head  6,  the  latter  be- 
ing provided  with  the  ears  q  through  which 
bolts  r  extend  which  are. earned  on  lugs  s 
on  the  cover,  whereby  the  latter  may  be 
tightly  secured  to  the  head  by  turning  up 

2/>  the  nuts  on  the  bolts,  the  latter  being  pref- 
erably bung  on  pins  t  between  the  lugs  «,  as 
shown,  similar  bolts  being  used  to  secure 
the  container  to  tbe  supporting  standard,  as 
shown  in  Fig.  2. 

30  When  the  container  is  set  up  for  use,  it 
is  mounted  upon  a  circular  frame  ?>,  as 
sho'vn  in  Fig.  2,  which  frame,  by  neans  of 
the  U-shaped  arms  w  extending  f'um  a  suit- 
able base  ii-,  supports  the  container  at  a  con- 

35  venient  distance  from  the  floor,  the  whole 
being  so  arranged  that  the  valve-operating 
tool  k  may  be  conveuiently  used  to  open 
and  close  the  valve  g  to  draw  the  contents 
of  the  container  off. 

40  Tn  carrying  out  this  process,  the  cap  d  is 
removed  from  the  container  and  through 
the  relatively  large  opening  c  in  the  head  &, 
the  milk  may  be  poured  into  .the  container 
from  pails,  or  otherwise,  until,  in  a  con- 
5  tainer  of  the  capacity  specified, — viz.,  50 
quarts, — an  amount  equal  to  about  44  quarts 
of  milk  has  been  introduced.  The  cap  is 
then  put  into  place,  and  a  pipe  connection 
screwed  onto  the  projecting  end  on  the  cup, 

50  and  air,  under  pressure  of  100  Ibs.,  more  or 
less,  is  then  admitted  into  the  vacant  space 
remaining  in  the  container.  The  desired 
pressure  having  been  attained,  the  valve  q 
is  closed,  the  container  then  being  subjected, 

55   in  a  suitable  apparatus  provided  therefor, 
to  the  action  of  about  225  degrees  of  heat, , 
Fahrenheit,  for  a  sufficient  length  of  time 
to  thoroughly  sterilize  (lie  contents,  say  for 
about  one  hour  and  a  half.    The  container 

60  is  then  removed  from  the  sterilizing  cham- 
ber, and  the  cover  o  secured  in  place  over 
the  head,  and  from  this  time  on  no  further 
attention  is  required.  The  container,  with 
its  contents,  may -now  be  left  indefinitely  in 

65  any  temperature-  it  may  be  handled  with 


impunity  and  the  contents  drawn  there- 
from, as  required,  the  container  being  set 
up,  as  described,  whereby  a  constant  pres- 
sure of  the  contents  will  be  maintained 
against  the  hfead  thereof.  With  the  amount 
of  space  in  the  container  devoted  to  the  air 
chamber  at  the  pressure  indicated,  the  en- 
tire contents  of  the  container  may  be  drawn 
off  without  exhausting  the  pressure,  which 
will  permit  the  complete  evacuation  of  the 
container  without  permitting  the  entrance 
of  any  outside  air.  Therefore,  when  the 
receptacle  is  returned  for  refilling,  decom- 
position will  not  take  place  therein  of  the 
particles  of  milk  which  might  adhere  to  the 
walls,  and  consequently  the  consumer  is  not 
only  protected  but  the  cost  of  re-steriliza- 
tion, before  refilling  the  container,  is 
avoided. 

Preferably,  before  the  milk  is  placed  in 
the  container,  it  is  passed  through'  a  sepa- 
rator to  reinovt  any  foreign  substances 
which  will  inevitably' find  a  lodgment  there- 
in in  spite  of  the  utmost  care  used  in 'col- 
lecting it;  and  the  products  of  the  separator, 
that  is  the  cream  and  milk,  are  then  poured 
into  the  container  and  thereby  again  be- 
come mixed  together:  or,  the  separator  ma,y 
be  so  located  as  to  deliver  its  contents  di- 
rectly into  the  containers.  Another  fact 
which  greatly  simplifies  the  use  of  this  proc- 
ess is  that  when  the  milk  has  been  treated 
as  herein  set  forth,  the  cream  contained 
therein  will  not  rise  to  the  surface,  no  mat- 
ter how  long*  a  container  may  be  left  in  one 
position.  This  fact  makes  it  possible,  there- 
fore, to  deliver  relatively  large  containers 
which  may  be  set  up  in  a  convenient  place 
and  the  milk  drawn  therefrom,  as  required, 
and  the  natural  distribution  of  the  fatty 
substances  throughout  the  fluid  body  of  the 
milk  remaining  unchanged,  the  user  is  al- 
ways assured  of  a  supply  of  milk  in  prac- 
tically normal  condition. 

The  process  is  equally  adapted  to  the 
preservation  and  distribution  of  cream  on 
a  large  scale,  thus  making  it  possible  to 
supply  users  of  large  quantities  very  eco- 
nomically with  a  product  which,  as  collected 
and  distributed  at  present,  is  frequently  a 
menace  to  the  public  health. 

By  means  of  the  herein  described  process, 
milk,  in  times  of  plentiful  supply,  can  be 
pui  up  and  stored  anywhere. 

What  T  claim,  is: — 

The  process  for  preserving  and  handling 
milk  which  consists  in  freely  pouring  into 
a  container  open  to  the  atmosphere  a  quan- 
tity of  milk  of  less  volume  than  the  capacity 
of'the  container,  then  closing  the  container 
and  introducing  therein  air  under  sufficient 
pressure  to  provide  and  maintain  an  excess 
air-p.ressure  within  the  container,  then  sub- 
jecting the  sealed  container  and  contents  to 
a  sufficiently  high  temperature  for  A  suffi- 


70 


80 


85 


90 


10 


11 


11 


12 


12 


13' 


1,067,819 


cient  length  of  time  to  prevent  the  subse- 
quent development  of  living  organisms 
therein,  and  finally  removing  the  liquid  con- 
tents of  the  container  while  in  an  inverted 
6  position  whereby  the  excess  air-pressure  will 
insure  the  complete  expulsion  of  the  entire 
liquid  contents  and  stifl  leave  the  container 


wholly  filled  with  sterile  air  to  maintain 
the  inside  walls  of  the  container  sterilized 
for  refilling  purposes. 

CHARLES  H.  ATKINS. 
Witnesses: 

HARRY  W.  BOWEN, 
WM.  H.  CHAPIN. 


K  0 


f 


UOTTED  STATES  PATENT  OFFICE. 


JOHN  BRENSIKE,  OF  HTJSTISFOBD,  WISCONSIN. 
PROCESS  FOB  CURDLING  MILK. 


1,083,659. 

No  Drawing. 


Specification  of  Letters  Patent  Patented  Jan.  6, 191 4. 

Application  filed  October  12, 1912.    Serial  No.  725,474. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOHN  BRENSIKE,  a 
citizen  of  the  United  States,  residing  at 
Hustisford,  in  the  county  of  Dodge  and 
5  State  of  Wisconsin,  have  invented  certain 
new  and  useful  Improvements  in  Processes 
fo'r  Curdling  Milk;  and  I  do  hereby  de- 
clare the  following  to  be  a  full,  clear,  and 
exact  description  of  the  invention,  such  as 

10  will  enable  others  skilled  in  the  art  to  which 
it  appertains  to  make  and  use  the  same. 

This  invention  relates  to  a  process  for 
curdling  milk. 
An  object  of  the  invention  is  to  provide 

15  a  new  and  comparatively  inexpensive  proc- 
ess for  curdling  milk,  preparatory  to  con- 
verting the'  same  into  cheese,  and  the  inven- 
tion consists  in  such  improved  process  as 
will  be  hereinafter  fully  described  and  af- 

20  terward  specifically  claimed. 

The  rennet  which  is  well  known  in  the 
art.  for  curdling  milk,  is  substituted  in  the 
present  invention  by  a  rennet  prepared  from 
the  stomach  and  intestines  of  fishes  of  vari- 

25  ocs  kinds. 

In  carrying  out  my  process  I  take  a  quan- 
tity of  the  stomachs  and  intestines  of  fish 
and  after  having  removed  the  contents 
thereof  I  thoroughly  dry  the  casing  either 

30  by  exposure  to  the  atmosphere  or  in  suit- 
able drying  machines.  These  dried  mate- 
rials are  then  placed  in  a  vessel  with  suffi- 
cient water  to  cover  or  float  them  and  are 
allowed  to  thus  remain  for  several  hours. 

35  or  a  sufficient  time  for  them  to  become  satu- 
r'ted  and  soft.  I  now  surround  the  vessel 
containing  this  material  with  warm  water 
and  keep  it  in  this  condl  on  for  one  or 
more  hours,  until  the  whole  mass  has  be- 

40  come  thoroughly  warm.  I  then  draw  off  the 
liquid  and  filter  the  same  through  any  suit- 
able filtering  medium,  the  result  being  a  fish 


extract  or  ferment  ready  for  use.     I  may 
use  this  fish  extract  or  ferment  either  as  a 
substitute  for  the  well  known  rennet,  or  I  45 
may  use  it   in  connection  or  combination 
therewith,  a  small  quantity  of  the  fish  ex- 
tract in  the  latter  case  being  employed  for 
the  destruction  of  harmful  bacteria  in  the 
liquid  being  treated.     This  fish  extract  or  50 
ferment  has  been  found  very  effective,  either 
alone  or  mixed  with  rennet,  for  all  the  pur- 
poses for  which  rennet  has  heretofore  been 
used,  my  extract  having  been  found  to  be  a 
great  destroyer  of  injurious  or  objectionable  55 
bacteria    contained    in    the    liquid    being' 
treated. 

To  curdle  milk  I  mix  a  suitable  quantity 
of  my  fish  extract  or  rennet,  either  plain 
or  mixed  with  rennet,  as  described,  with  60 
milk  whereupon  the  milk  is  curdled  and 
freed  from  harmful  bacteria. 

What  I  claim  as  new  is : 

A  process  for  curdling  milk  and  destroy- 
ing harmful  bacteria  therein  consisting  of  65 
drying  a  quantity  of  the  stomachs  and  in- 
testines of  fish  from  which  the.  contents  have 
been   removed,   adding   water  sufficient  to 
cover  the  mass  and  permitting  it  to  stand 
until   it  has  become  thoroughly  saturated  70 
and  soft,  subjecting  the  mass  to  a  warm 
temperature  for  a  period  of  one  or  more 
hours,  then  separating  the  liquid  from  the 
solid  matter  by  filtering,  then  mixing  the 
liquid  with  a  suitable  quantity  of  rennet,  75 
and  finally  applying  the  mixture  to  the  milk. 

In  testimony  whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 


JOHN  BKENSIKE. 


Witnesses : 

O.  T.  GOETSCH, 
F.  A.  GOETSCH. 


UNITED  STATES  PATENT  OFFICE. 

WALTER  SEYMOUR  DOWNHAM,  OF  WHEATLEY,  ONTARIO,  CANADA,  ASSIGNOR  OF  ONE- 
SIXTH  TO  ADAM  THOMAS  BELL  AND  ONE-SIXTH  TO  MICHAEL  STEELE,  BOTH  OF 
TAVISTOCK,  ONTARIO,  CANADA. 


WHEY  EMULSION. 


1,085,380. 

No  Drawing. 


Specification  of  letters  Patent.  Patented  Jan.  27, 1914. 

Application  filed  March  28.  1913.     Serial  No.  757,307. 


To  all  whom  it  may  concern  : 

Be  it  known  that  I,  WALTER  SEYMOUR 
DOWNHAM,  of  the  hamlet  of  Wheatley, 
county  of  Kent,  Province  of  Ontario,  Can- 
5  ad  a.  medical  doctor,  have  invented  certain 
new  and  useful  Improvements  in  Whey 
Emulsions  for  Babies,  Infants,  and  Inva- 
lids, of  which  the  following  is  a  specifica- 
tion. 

10  This  invention  relates  to  the  production 
of  a  whey  emulsion  made  from  sweet  cow's 
milk,  to  be  fed  to  babies,  infants,  and  inva- 
lids, particularly  invalids  suffering  from 
typhoid  fever,  stomach  and  intestinal  trou- 

15  bles.  kidney  disease,  heart  trouble,  and  arte- 

Irio  sclerosis,  and  one  of  the  objects  of  my 
invention  is  to  provide  a  baby-food  in  the 
form  of  a  whey  emulsion,  the  prolonged  use 
of  which  will  not  be  accompanied  by  infan- 

20  tile  scurvy. 

Another  object  of  my  invention  is  to  pro- 
vide a  whey  emulsion  for  the  market  in 
which  the  spores  are  all  killed,  thus  insuring 
a  product  of  this  class  that  will  keep  for  an 

25  indefinite  period. 

A  still  further  object  of  my  invention  is 
the  production  of  a  product  of  this  class 
wherein  the  casein  of  cow's  milk  coagulates 
in  the  stomach  in  the  form  of  a  flocculent 

80  precipitate  in  which  state  it  is  very  easily 
digested.  ~ 

As  is  well  known  by  one  skilled  in  this  art, 
the  use  of  ordinary  untreated  casein  of  cow's 
milk,  results  in  the  formation  of  ropy  curds, 

35  which  are  hard  to  digest,  and  which  cause 
by  their  presence  irritation  producing  vari- 
ous forms  of  stomach  and  bowel  disorders, 
and  cholera-infantum.  Now  by  emulsifying 
the  ingredients  of  my  product,  the  casein  is 

40  broken  up  into  very  small  particles  in  which 
state  it  is  very  easily  digested,  and  the  en- 
velops surrounding  the  fat  globules  are 
broken,  thus  liberating  the  fat  particles 
which  thoroughly  mix  with  the  other  in- 

45  gradients,  and  cannot  be  separated  there- 
from in  the  ordinary  way,  except  to  a  small 
extent  such  as  by  means  of  a  cream  separa- 
tor or  by  allowing  the  mixture  to  stand.  It 
is  very  important  that  the  covering  sur- 

50  rounding  the  fat  globules  be  broken  so  that 


the  fat  cannot  again  separate  from  the  mix- 
ture in  the  form  of  cream,  and.  furthermore, 
to  insure  the  fat  being  easily  assimilated  and 
digested.  When  my  whey  mixture  is  prop- 
erly homogenized  'and  emulsified,  the  fat  55 
globules  or  cream,  and  the  casein,  remain 
evenly  distributed  throughout  the  mixture 
for  an  indefinite  period.  By  mixing  with 
the  ingredients  of  my  product  a  suitable 
prophylactic  agent,  such  as  sodium  citrate,  60 
the  casein  is  acted  upon  in  such  a  way  that 
when  taken  into  the  stomach  it  will  be  co- 
agulated in  a  flocculent  form,  in  which  state 
it  ceases  to  be  a  cause  of  the  disorders  above 
noted.  65 

This  emulsion,  for  example  in  the  case  of 
babies,  passes  through  the  stomach  and 
bowels  free  of  all  chunks  of  curd.  I  have 
found  that  it  is  a  soothing  nourishment  in 
cases  of  ulcer  of  the  stomach,  and  duodenum,  70 
and  in  gastritis. 

It  is  very  important  to  note  that  since 
there  is  no  curdy  residue  deposited  in  the 
stomach  and  bowels  as  a  result  of  the  use  of 
this  emulsion,  the  conditions  are  absent  75 
which  irritate  and  cause  perforation  of  the 
inflamed  and  ulcerated  Fever's  patches. 
Consequently  it  will  be  found  that  this  emul- 
sion can  be  well  retained  by  patients  suffer- 
ing from  typhoid  fever.  80 

By  providing  my  emulsion  with  a  suitable 
prophylactic  agent,  the  casein,  in  the  cow's 
sweet  milk  or  cream  used,  is  rendered  in 
characteristics  like  the  casein  of  human 
milk,  which  is  flocculent  and  coagulable  85 
only  in  soft  curds. 

It  is  to  be  noted  that  this  product  is  not  a 
mechanical  mixture  of  the  various  ingredi- 
ents, but  is  a  true  emulsion. 

In  compounding  the  ingredients  of  this  90 
product,  I  obtain  sweet  whey  either  from 
cow's  milk  as  it  comes  from  the  cow,  or, 
from  skimmed  milk,  and  test  the  same  to 
ascertain  that  it  does  not  contain  over  a 
certain  percentage  of  lactic  acid,  preferably  95 
18%.  To  this  sweet  whey  is  added  a  certain 
amount  of  butter  fat  in  the  form  of  sweet 
cream.  To  this  mixture  is  now  added  a  cer- 
tain percentage  of  milk  sugar,  or,  as  a  sub- 
stitute therefor,  a  certain  percentage  of  cane  100 


1,085,380 


sugar.  Then  a  certain  amount  of  a  suitable 
prophylactic  agent,  such  as  sodium  citrate, 
is  added.  The  mixture  is  of  course  more  or 
less  stirred  and  then  it  is  pasteurized,  and 
5  after  pasteurization  it  is  passed  through 
what  is  known  as  a  homogenizing  machine 
which  emulsifies  the  ingredients  thoroughly 
after  the  manner  well  known.  As  a  result 
of  such  emulsification,  the  fat  contained  in 

10  the  mixture  thoroughly  mixes  with  the  other 
ingredients  and  cannot  again  be  separated 
therefrom  except  with  great  difficulty,  thus 
forming  a  substantially  stable  emulsion. 
The  particles  of  the  prophylatic  agent  are, 

15  as  a  conseqvience  of  said  treatment,  also 
broken  up  and  emulsified,  and  are  conse- 
quently readily  digested. 

So  soon  as  the  mixture  has  been  made  into 
an  emulsion,  it  is  cooled  off  and  hermetically 

20  sealed  in  suitable  receptacles  and  then  ster- 
ilized in  a  temperature  that  will  kill  all 
spores  therein,  thus  resulting  in  a  product 
that  will  keep  indefinitely.  I  find  that  by 
subjecting  the  emulsion  to  a  temperature  of 

25  from  225  degrees  F.  to  235  degrees  F.  and 
maintaining  it  in  this  temperature  for  ap- 
proximately a  half  an  hour,  the  spores  will 
be  killed.  If  desired,  the  casein  may  be  in- 
troduced into  the  mixture  as  part  of  the  sweet 

30  cream  or  as  part  of  sweet  skimmed  milk. 

During  the  compounding  of  the  ingredi- 
ents, sweet  skimmed  milk  may  be  added  to 
the  whey  and  cream  mixture  in  varying 
quantities,  so  that  the  mixture  may  contain 

35  from  25%  to  75%  of  skimmed  milk,  pro- 
vided it  also  contains  from  1%  to  3.5%  of 
butter  fat.  This  will  enable  me  to  provide 
my  emulsion  possessing  varying  percentages 
of  casein  so  that  the  emulsion  may  be  suit- 

40  able  as  food  for  infants  and  invalids  whose 
digestion  is  fairly  good. 

I  shall  now  give  below  the  relative  pro- 
portions ot  the  ingredients  of  my  emulsion 
for  babies  and  infants,  as  well  as  for  in- 

45  valids.  The  following  ingredients  compose 
one  quart  of  the  emulsion  compounded  to 
be  fed  to  delicate  infants.  This  quart  con- 
tains the  following  ingredients  in  approxi- 
mately the  proportions  mentioned;  99% 

50  sweet  whey  and  1%  of  butter  fat,  to  which  is 
added  20  grains  of  a  suitable  prophylactic 
agent,  such  as  sodium  citrate. 

The  following  ingredients  compose  one 
quart  of  the  emulsion  compounded  to  be  fed 

55  to  babies  and  infants  and  invalids  whose 
digestion  is  fairly  good.  This  quart  con- 
tains the  following  ingredients  in  approxi- 
mately the  proportions  mentioned;  73% 
sweet  whey;  2%  butter  fat;  1%  of  milk 

60  sugar,  or,  as  a  substitute  therefor,  one  half 
of  1%  of  cane  sugar,  and  skimmed  milk 
to  the  amount  of  25%  which  is  equivalent 
to  one  half  of  1%  of  casein.  To  the 
foregoing  is  added  30  grains  of  a  suitable 

66  prophylactic  agent,  such  as  sodium  citrate. 


The  following  ingredients  compose  one 
quart  of  the  emulsion  compounded  to  be  fed 
to  healthy  children.  This  quart  contains  the 
following  ingredients  in  approximately  the 
proportions  mentioned;  36.5%  sweet  whey;  70 
3.5%  butter  fat;  2%  of  milk  sugar,  or,  as  a 
substitute  therefor,  1%  of  cane  sugar,  and 
skimmed  milk  to  the  amount  of  60%  which 
is  equivalent  to  1.2%  casein.  To  the  fore- 
going is  added  40  grains  of  a  suitable  pro-  75 
phylactic  agent,  such  as  sodium  citrate. 

I  may  manufacture  my  emulsion  in  a  con- 
centrated form,  and  in  order  to  do  so  it  will 
be  necessary  to  reduce  the  amount  of  mois- 
ture in  the  emulsion  by  boiling  or  evap-  go' 
orization.  until  the  volume  thereof  is  sub- 
stantially one  quarter  to  one  eighth  of  its 
volume  before  boiling  or  evaporization. 

The  concentrated   form  is   prepared   for 
feeding  by  mixing  water  therewith  accord-  85 
ing  to  the  directions  indicated  on  the  re- 
ceptacles containing  the  emulsion,  until  it 
is  of  the  desired  consistency. 

My  emulsion  prepared  according  to  for- 
mula? 1  and  2  may  be  fed  to  adult  patients  90 
suffering  from  typhoid  fever,  gastritis  and 
indigestion. 

What  T  claim  as  my  invention  is : 

1.  As  a  new  article  of  manufacture  a  whey 
emulsion  from  which  the  fat  particles  can-  95 
not  again  be  naturally  nor  mechanically  sep- 
arated except  to  a  small  extent,  sterilized 
after  being  manufactured  to  form  a  sterile 
food. 

2.  As   a   new   article   of   manufacture,   a  io< 
whey  emulsion  containing  sweet  whey;  but- 
ter fat.  and  a  suitable  prophylactic  agent. 

3.  As   a    new   article   of   manufacture,   a 
whey  emulsion  containing  sweet  whey;  but- 
ter fat ;  milk  sugar,  skimmed  milk  and  a  101 
suitable  prophylactic  agent. 

4.  As   a    new   article  of  manufacture,   a 
whey  emulsion  containing  the  following  in- 
gredients in  approximately  the  proportions 
mentioned:  73%  sweet  whey;  2%  butter  fat;  nj 
1%  milk  sugar:  25%  of  skimmed  milk  and 

30  grains  of  sodium  citrate. 

5.  As   a   new   article   of   manufacture,   a 
whey   emulsion   composed    of   sweet   whey; 
butter  fat;  a  sugar;  casein,  and  a  prophy-  ill 
lactic  agent. 

6.  The  process  of  manufacturing  a  food 
for  infants  and  invalids  which  consists  in 
taking  the  desired  quantity  of  sweet  whey; 
adding   the   desired   amount   of  butter   fat  121 
thereto,  to  which  ingredients  is  added  the 
required  amount  of  a  prophylactic  agent; 
pasteurizing  the  compound  and  then  emulsi- 
fying the  same. 

7.  The  process  of  manufacturing  a  food  12! 
for  infants  and  invalids  which  consists  in 
taking  the  desired  quantity  of  sweet  whey; 
adding  the   desired   amount  of  butter   fat 
thereto,  to  which  ingredients  is  added  the 
required  amount  of  a  prophylactic  agent;  13J 


1,086,380 


pasteurizing  the  compound ;  emulsifying  the 
same,  and  sterilizing -the  compound  in  her- 
metically sealed  receptacles  in  a  temperature 
that  will  kill  all  spores. 

8.  As  a  new  article  of  manufacture,  a  sub- 
stantially stable  whey  emulsion  containing 
a  prophylactic  agent,  made  from  cow's  milk, 
the  casein  in  which  has  been  rendered  in 


characteristics    like    the    casein    of   human 
milk.  10 

In  testimony  whereof  I  affix  my  signature 
in  presence  of  two  witnesses. 

WALTER  SEYMOUR    DOWNHAM. 
Witnesses : 

G.  CLEVELAND  WAGNER, 
CHAS.  DUCHMANN. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


UNITED  STATES  PATENT  OFFICE. 


JOHAN    D.     FREDERIKSEN,     OF    LITTLE    FALLS,     NEW    YORK. 
COMPOSITION  FOR  PRODUCING  LACTIC  FOOD  PRODUCTS. 


1,091,054. 

No  Drawing. 


Specification  of  Letters  Patent.         Patented  Mar.  24,  1914. 

Application  filed  July  23, 1913.     Serial  No.  780,662. 


To  all  whom  it  may  concern  : 

Be  it  known  that  I,  JOHAN  D.  FREDERIK- 
SEN,  a  citizen  of  the  United  States,  residing 
at  Little  Falls,  in  the  county  of  Herkimer 
and  State  of  New  York,  have  invented  a  new 
and  useful  Improvement  in  Compositions 
for  Producing  Lactic  Food  Products,  of 
which  the  following  is  a  specification. 

This  invention  relates  to  the  production 
of  food  products  in  which  milk,  curdled  by 
means  of  rennet  ferment,  is  an  ingredient. 

In  my  Letters  Patent  No.  1,046,766,  De- 
cember 10,  1912,  a  composition  is  described 
which  is  used  for  curdling  milk  by  the  direct 
admixture  to  the  milk  of  the  composition  in 
a  dry  state.  That  composition  is  available 
where  milk  can  be  obtained  but  is  not  avail- 
able in  the  absence  of  milk. 

The  object  of  the  present  invention  is  to 
produce  a  dry  composition  which  contains 
milk,  skimmilk.  or  partially  skimmed  milk 
in  a  dry  state  mixed  with  rennet  ferment 
also  in  a  dry  state,  so  that  the  desired  food 
product  containing  the  curdled  milk  can  bo 
produced  by  simply  mixing  the  composition 
with  water. 

In  practising  this  invention  milk  powder 
composed  of  dried  full  milk,  skimmilk  or 
partially  skimmed  milk  is  intimately  mixed 
with  rennet  powder,  the  latter  consisting  of 
dry  rennet  ferment  mixed  with  a  very  large 
proportion  of  sugar  or  salt.  The  dry  com- 
position also  contains  such  flavoring  and  col- 
oring ingredients  as  may  be  desirable  for 
producing  the  desired  ultimate  product. 
Preferably  it  also  contains  a  small  admix- 
ture of  a  calcium  salt,  such  as  hypophos- 
phite  of  calcium,  the  object  of  which  is  to 
restore  to  the  dried  milk  the  property  of 
curdling  firmly  under  the  action  of  the  ren- 
net ferment,  which  property  may  have  been 
partially  destroyed  by  the  evaporating  pro- 
cess. 

In  this  composition  the  rennet  ferment  is 
uniformly  distributed  throughout  the  mass 
and  unequal  coagulation  is  thereby  avoided 
when  the  mixture  is  dissolved  in  water  or  a 
similar  liquid.  When  strong  liquid  rennet — 
extract  or  rennet  powder  is  added  to  milk, 
the  milk  particles  in  the  immediate  vicinity 
of  the  point  at  which  the  rennet  ferment  is 
supplied  to  the  milk  are  apt  to  be  coagulated 
much  more  quickly  than  the  more  remote 
parts  of  the  milk  and  sometimes  instantane- 
ous coagulation  takes  place  in  part  of  the 
milk,  thereby  producing  a  coagulum  or  curd 


which  is  of  very  uneven  firmness  or  texture. 
To  counteract  this  the  milk  is  usually  stirred 
vigorously  immediately  when  the  rennet  is 
added  until  perfect  and  intimate  blending  is  go 
secured.    By  mixing  the  rennet  powder  and 
the  milk  powder,  as  is  done  in  practising  the 
present  invention,  the  particles  of  the  two 
ingredients  are  brought  into  intimate-  and 
uniform  proximity  throughout  the  mass,  the  65 
rennet  ferment  ready  to  act  uniformly  upon 
the  adjacent  milk  particles  and  the  latter 
ready  to  be  so  acted  upon  as  soon  as  the  con- 
dition for  action  is  supplied  by  the  addition 
of  water  or  a  similar  liquid,  and  perfect  uni-  70 
formity  is  insured. 

The  period  of  time  required  for  coagulat- 
ing ordinary  milk,  skimmilk  or  partially 
skimmed  milk  depends  mainly  upon  the 
strength  of  the  rennet  preparation,  its  pro-  75 
portion  to  the  milk,  the  temperature  of  the 
milk  and  the  condition  of  the  milk  as  to 
acidity,  bacteria  contents,  &c.  Usuajly  the 
strength  of  the  rennet  preparation  and  the 
temperature  can  be  closely  regulated  but  the  80 
condition  of  the  milk,  its  acidity  and  the 
number  and  species  of  bacteria  contained 
therein  cannot  be  controlled  and  vary  to 
such  an  extent  that  the  period  required  for 
coagulation  varies  greatly,  so  that  in  the  85 
ordinary  use  of  rennet  for  curdling  milk  the 
results  are  uncertain  and  lack  uniformity. 
A  proportion  of  rennet  which  would  curdle 
sweet  milk  for  pudding  in  five  minutes  may 
curdle  milk  which  is  perceptibly  acid  in  one  90 
minute  or  sometimes  even  before  the  rennet 
can  be  thoroughly  mixed  with  the  milk,  caus- 
ing the  curd  to  be  sloppy  and  of  uneven 
texture.  With  milk  powder,  on  the  other 
hand,  the  quality  of  the  milk  is  definite  and  95 
unchangeable,  and  the  manufacturer  of  the 
composition  described  in  this  application 
can  regulate  it  to  a  nicety  so  that,  if  a  defi- 
nite quantity  of  the  powder  is  added  to  a 
definite  quantity  of  water  at  a  definite  tern-  100 
perature,  the  time  when  coagulation  will 
take  place  can  be  exactly  determined. 

In  the  composition  covered  by  this  appli- 
cation, the  acidity  of  the  dry  milk  is  defi- 
nite and  unchangeable  until  it  is  dissolved  105 
and  the  proportion  of  rennet  can  be  readily 
fixed  by  the  manufacturer  to  a  nicety,  so 
that  the  user  has  only  to  mix  the  composi- 
tion with  a  suitable  exact  amount  of  water 
or  similar  liquid  at  a  certain  temperature  110 
to  make  the  coagulation  take  place  in  a  defi- 
nite time  without  danger  of  disturbing  the 


1,091,054 


process  by  stirring  to  thoroughly  dissolve 
the  powder. 

The  consistency  or  texture  of  the  result- 
ing food  product  depends  upon  the  propor- 
tion of  casein  which  is  present  in  relation 
to  the  amount  of  water.  In  ordinary  liq- 
uid milk  this  proportion  and  the  consistency 
of  the  coagulum  cannot  be  controlled.  With 
milk  powder,  on  the  other  hand,  the  con- 

10  sistency  of  the  ultimate  food  product  can 
be  nicely  regulated  by  using  more  or  less  of 
the  milk  powder  or  the  finished  composi- 
tion for  a  given  amount  of  water. 

This  dry  composition  is  available  for  pro- 

15  duoing  food  products  where  milk  cannot  be 
obtained,  as,  for  instance,  in  camp,  on  board 
ship .  in  the  arctic  and  tropical  regions,  or 
in  the  home  when  the  supply  of  milk  has 
been  consumed. 

20  The  flavor  can  be  of  any  desired  character 
and  the  flavoring  ingredient  can  be  incor- 
porated with  the  sugar  and,  if  necessary,  a 
gelatinous  substance  to  hold  it,  such  as  gum 
tragacanth,  as  described  in  Letters  Patent 

25  No.  1,046,766.  As  an  illustration  the  fol- 
lowing formula  may  be  given: — In  case  the 
flavor  is  vanilla,  about  21G  cubic  centime- 
ters of  a  concentrated  extract  of  vanilla, 
preferably  about  ten  times  stronger  than  the 

30  usual  flavoring  extract  of  commerce,  and  a 
coloring  ingredient,  if  such  is  desired,  are 
mixed  with  forty-three  grams  of  gum  which 
has  been  soaked  in  water  so  as  to  form  a 
smooth  paste.  This  mixture  is  then  added 

35  to  and  thoroughly  incorporated  in  about 
thirty  -  two  pounds  of  finely  granulated 
sugar  and  the  whole  mixture  is  dried  at  a 
low  temperature,  say  about  120°  F.  It  is 
then  ground  into  a  moderately  fine  powder 

40  and  thoroughly  mixed  with  about  ten  grams, 
of  rennet  powder  and  about  fifty-seven 
grams  of  hypophosphite  of  calcium.  Other 
flavors,  such  as  orange,  lemon,  maple,  pis- 


55 


tiO 


tachio,  raspberry,  coffee,  chocolate,  &c.,  may 
be  incorporated  in  a  similar  way,  with  or  45 
without   a   gelatinous  substance   as   a   con- 
veyer. 

By  adding  one  part,  by  weight;  of  the 
above  dry  mixture  to  one  part  of  milk  pow- 
der consisting  of  dried  skimmilk.  and  add-  50 
ing  3|  ounces  of  this  composition  to  one  pint 
of  water  at  100°  F.,  stirring  for  one  or  two 
minutes  and  then  letting  the  solution  stand 
at  rest,  a  firm  pudding  will  be  produced  in 
seven  minutes. 

For  producing  soft  cheese,  such  as  Neu- 
chatel  or  cream  cheese,  an  exceedingly  small 
quantity  of  rennet  ferment  is  mixed  with 
the  milk  powder,  sufficient  to  curdle  the  wa- 
tery solution  in  from  18  to  24  hours. 

I  claim  as  my  invention : 

1.  A  dry  composition  for  producing  lac- 
tic food  products,  comprising  milk  powder 
and  rennet  powder  intimately  mixed,  which 
composition  dissolves  and  curdles  upon  the  65 
addition  of  water. 

2.  A  dry  composition  for  producing  lac- 
tic food  products,  comprising  milk  powder, 
rennet  powder  and  a  calcium  salt  intimately 
mixed,  which  composition  dissolves  and  cur-  70 
dies  upon  the  addition  of  water. 

3.  A  dry  composition  for  producing  lac- 
tic food  products  comprising  milk  powder 
and  a  pulverized  mixture  of  rennet  ferment, 
a  calcium  salt  and  sugar. 

4.  A  dry  composition  for  producing  lactic 
food  products  comprising  milk  powder,  ren- 
net powder,   a   calcium   salt,   sugar   and   a 
flavoring  ingredient. 

Witness  my  hand  in  the  presence  of  two  80 
subscribing  witnesses. 

JOHAN  D.  FREDERIKSEN. 

Witnesses : 

S.  J.  SECKNSR, 
E.  TOBORG. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


UNITED  STATES  PATENT  OFFICE. 


EBNST    F.     W.     WIEDA,     OF     PATERSON,     NEW    JERSEY. 
PROCESS  OF  TREATING  MILK  AND  MILK  PRODUCTS. 


1,092,010. 

No  Drawing. 


Specification  of  letters  Patent.  Patented  Apr.  7. 1914. 

Application  filed  August  2,  1912.     Serial  No.  712,898. 


To  all  'whom  it  may  concern  : 

Be  it  known  that  I,  EKXST  F.  W.  WIEDA, 
a  citizen  of  (he  United  States,  residing  at 
Paterson,  in  the  county  of  Passaic  and  State 
of  New  Jersey,  have  invented  certain  new 
and  useful  Improvements  in  the  Process  of 
Treat  ing  Milk  and  Milk  Products,  of  which 
the  following  is  a  specification. 

According  to  a  well-known  method  of 
treating  dried  milk  or  milk  powder  with  a 
view  to  rehabilitate  the  milk  as  liquid  milk 
a  mixture  of  the  powder,  bnfter  and  water 
in  a  certain  proportion  is  first  thoroughly 
agitated  at  a  suitable  temperature  (say,  120° 
F.)  for  a  sutiable  time  (say,  30  to  40  min- 
utes) ;  secondly,  the  temperature  being  ap- 
preciably reduced  (to  say  100°  F.,  or  not 
less  than  95°  F.),  the  mixture  is  again 
agitated  for  a  suitable  length  of  time; 
thirdly,  the  mixture  is  forced  through  a  re- 
stricted orifice  or  otherwise  subjected  to 
pressure  at  from  150  to  250  on  a  kilogram 
gage,  which  again  raises  its  temperature,  to 
approximately  110°  F. ;  and,  finally,  the 
mixture  is  cooled  to  and  retained  until  used 
at  35°  F.  The  first  step,  including  agita- 
tion and  sufficient  heat  for  the  purpose,  pro- 
duces the  melting  and  breaking  up  of  the 
butter  into  fat  particles  and  their  diffusion 
throughout  the  liquid;  the  second  or  "tem- 
pering" step  continues  the  diffusion  phase 
of  the  first  step  under  a  temperature  condi- 
tion (lowered)  where  the  specific  gravity  of 
the  butter  is  such  as  to  advance  the  diffusion 
to  as  perfectly  uniform  state  as  possible; 
the  third,  known  us  the  "emulsifying"  or 
"homogenizing",  step  gives  the  emulgent 
character  to  the  mixture  not  possible  by 
agitation  alone;  and  the  fourth  step  is  a 
matter  merely  of  preservation  of  the  mix- 
ture. The  first,  two  steps,  including  heat- 
ing and  then  reducing  the  temperature  ap- 
preciably, accomplish  \yhat  is  known  as 
"pasteurizing",  destroying  any  active  or- 
ganisms present.  The  product  of  this 
method,  though  hygienically  superior  to 
natural  or  raw  milk,  possesses  a  taste  and 
smell  quite  distinct  from  those  of  the  raw 
or  natural  product — a  condition  which  it 
has  heretofore  been  attempted  to  correct, 
but  so  far  as  I  am  aware  without  success. 

My  object  is  to  improve  this  process  and, 
more  generally,  to  provide  a  process  for  the 
treatment  of  milk  and  certain  milk  prod- 
ucts, such  as  dried  milk  and  skimmed  milk, 
whose  product  shall  in  every  material  re- 


spect be  superior  to  the  raw  product  and 
yet  possess  a  taste  and  smell  not  different 
from  those  of  the  raw  product. 

Proceeding,  now,  to  describe  my  invention  6C 
in  detail,  and  particularly,  first,  in  respect 
to  the  rehabilitation  of  dried  milk  as  liquid 
milk:  A  mixture  of  31  Ibs.  of  butter,  80  Ibs. 
of  dried  milk  and  700  Ibs.  of  water  is  first 
placed  in  a  suitable  vessel,  and,  maintained  $5 
at  a  temperature  of  approximately  120°  F., 
is  melted  and  thoroughly  agitated  by  some 
suitable  expedient  with  a  view  to  break  up 
the  butter  into  as  fine  particles  or  globules 
of  fat  as  possible  and  s'ecure  the  highest  70 
possible  degree  of  uniformity  of  their  diffu- 
sion throughout  the  mixture,  for  a  reason 
already  explained.     Next,  the  temperature 
having  been  appreciably  reduced  and  the 
mixture  agitated   at  that  temperature  the  75 
mixture  is  emulsified  or  homogenized,  say 
in  the  way  already  explained,  this  having 
the  effect  of  raising  the  temperature  of  the 
mixture  to  approximately  110°  F.     So  far, 
the  improved  process  is  substantially  iden-  go 
tical  to  that  already  known  and  above  out- 
lined.   I  now  introduce  the  following  novel 
steps  responsible  for  the  improved  product 
accomplished  by  my  invention.     The  mix- 
ture   (which    leaves    the   homogenizing   or  85 
emulsifying    apparatus    at    approximately 
110°  F.)  is  placed  next  in  a  suitable  vessel 
and  is  reduced  to  the  materially  lower  tem- 
perature  of   approximately   90°    F.,   being 
further  agitated,  if  desired.     Either  while  90 
the  mixture  is  cooling  or  after  it  has  reached 
the  temperature  last  named  I  find  it  helpful 
to  aerate  the  mixture,  though  this  is  not  es- 
sential.   Thereupon,  the  mixture  is  subjected 
again  to  the  emulsifying  or  homogenizing  95 
operation  at  substantially  the  same  pressure 
as  before.     The  mixture  is  then  cooled  to  a 
temperature  of  approximately  35°  F.,  corre- 
sponding to  the  last  step  in  the  old  process 
already  described.     Finally,  it  is  preferable   100 
to  nernte  the  mixture  again  and  then  store 
it  for  twenty-four  hours  or  longer  at  35°  F. 
The  product  of  this  process  will  be  found 
to  have  a  taste  and  smell  [indistinguishable 
from  those  of  the  raw  or  natural  product,   105 
being  otherwise,  of  course,  in  every  respect 
equal  to  the  produce  of  the  old  pnx-css,  first. 
Described. 

I  may  proceed  in  the  snme  way  and,  in- 
stead of  nsuig  water  .uui   dried   milk,  use  110 
skimmed  milk;  thus:  a  mixture  of  31  Ibs.  of 
butter  and  7SO  Ibs.  of  skimmed  milk.     The 


1,002,616 


result  will  be  the  same  as  that  of  the  im- 
proved process  as  first  described,  to  wit, 
whole  milk  of  Z%  butter-fat  standard. 

Proceeding  in  the  same  way  I  may  also 
5  produce  cream,  (1)  cither  by  using  a  mix- 
ture of  166  Ibs.  of  butter,  55  Ibs.  of  dried 
milk  and  660  Ibs.  of  water;  or  (2)  166  Ibs. 
of  butter  and  715  Ibs.  of  skimmed  milk;  or 
(3)  124  IDs.  of  butter  and  700  Ibs.  of  whole 
10   (raw)  milk,  the  product  in  each  case  being 
cream  of  16%  butter-fat  standard. 

The  essential  feature  of  my  invention, 
whereby  the  improved  taste  and  smell  result, 
is  the  emulsifying  or  homogenizing  in  a 
15  process  otherwise  of  substantially  the  nature 
of  that  first  described  herein,  at  a  tempera- 
ture of  approximately  90°  F. 

The  temperatures  and  quantities  and  other 
details  herein  mentioned  are  chosen  with  ref- 
20  erence  to  producing  the  several  products  in 
conditions  found  by  me  to  be  the  best,  but 
they  may  be  varied  tvithout  departure  from 
the  invention. 

Having  thus  fully  described  my  invention, 
25  what  I  claim  and  desire  to  secure  by  Letters 
Patent  is : 

1.  The  herein-described  process  consisting 
in  agitating  a  liquid  mixture  containing  but- 
ter-fat and  milk  at  a  suitable,  temperature 
0  and    meanwhile    reducing   the    temperature 
appreciably;  then  subjecting  the  mixture  to 


the  emulsifying  operation  substantially  as 
herein  described;  then  cooling  the  mixture 
appreciably;  then,  v/hilc  the  mixture  is  sub- 
stantially at  the  temperature  at  which  it  was  3  J 
when  last  cooled,  again  subjecting  the  mix 
ture  to  the  emulsifying  operation  substan- 
tially as  herein  described;  and  then  cooling 
the  mixture  to  a  temperature  suitable  for  the 
preservation   thereof,   substantially    as   du-  40 
scribed." 

2.  The  hei  :;in-described  process  consisting 
in  agitating  i  liquid  mixture  containing  but- 
ter-fat and  milk  at  a  suitable  temperature 
and  meanwiiile   reducing  the   temperature  45; 
appreciably    then  subjecting  the  mixture  to 
the  emulsifying  operation  substantially  as 
herein  described;  then  cooling  the  mixture 
appreciably   and   aerating  the  same;   then, 
while  the  m'xUire  is  substantially  at  the  tern-  50? 
perature  at  which  it  was  when  last  cooled, 
again  subjecting  the  mixture  (<  the  emulsify- 
ing operation   substantially   as   herein    de- 
scribed; and  then  cooling  the  mixture  to  a 
temperature    suitable   for   the   preservation  55 
thereof,  substantially  as  described. 

In  testimony  whereof  1  affix  my  signature 
in  presence  of  two  witnesses. 

ERNST  F.  W.  W1EDA. 

Wit  nesses: 

JOHK  W.  STBWAHD, 
WM.  D.  BELL. 


; 


6.  M.  S.  TAIT. 

PROCESS  OF  TREATING  MILK  AND  OTHER  LIQUIDS. 

APPLICATION  TILED  JULY  28,  1913. 


1,094,380. 


Patented  Apr.  21, 1914. 


ATTORNEYS 


UNITED  STATES  PATENT  OFFICE. 


GODFREY  M.  S.  TAIT,  OP  WASHINGTON,  DISTRICT  OF  COLUMBIA. 
PROCESS  OF  TREATING  MILK  AND  OTHER  LIQUIDS. 


1,094,380. 


Specification,  of  Letters  Patent.         Patented  Apr.  21,  1914. 

Application  filed  July  28, 1913.     Serial  No.  781.633. 


To  all  whom  it  may  concern : 

Be  it  known  tliat  I,  GODFREY  *M.  S.  TAIT, 
a  subject  of  Great  Britain,  residing  at 
"Washington,  in  the  District  of  Columbia, 
5  have  invented  certain  new  and  useful  Im- 
provements in  Processes  of  Treating  Milk 
and  other  Liquids,  of  which  the  following  is 
a  specification. 

This  invention  relates  to  the  sterilization 
0  or  pasteurization  of  liquids;  and  it  com- 
prises, as  a  process,  a  process  of  sterilizing 
milk  or  other  liquids  in  bottles  or  other  con- 
tainers, according  to  which  the  containers 
are  first  washed  and  scalded  or  otherwise 

15  sterilized,  and  while  in  a  still  highly  heated 
condition  from  the  washing  are  filled  with 
preheated  milk  or  other  liquid,  and  without 
being  allowed  to  cool  the  bottled  milk  or 
containers  containing  other  liquid  are  sub- 

20  sequently  maintained  in  a  heated  condition 
until  the  sterilization  or  pasteurization  is 
completed,  the  sealing  of  the  bottles  or  other 
containers  being  effected  either  before  or 
after  the  completion  of  the  pasteurization  or 

25  sterilization. 

More  specifically,  the  invention  comprises, 
as  a  process,  a  process  of  pasteurizing  milk 
in  bottles  according  to  which  the  bottles  are 
first  washed  and  scalded  and  thereby  steri- 

30  lized,  and  without  being  allowed  to  cool  ap- 
preciably, but  while  still  in  a  highly  heated 
condition  and  at  or  above  the  pasteurizing 
temperature  are  filled  with  milk  preheated 
to  or.  above  the  pasteurizing  temperature, 

36  after  which  the  bottled  milk  is  prevented 
from  cooling  and  maintained  at  the  pasteur- 
izing temperature  until  the  pasteurization 
is  completed,  the  heat  of  the  preheated  milk 
and  of  the  heated  bottles  being  retained  and 

40  utilized  to  effect  the  pasteurization,  a  small 
amount  of  heat  being  supplied  if  necessary 
to  prevent  the  bottled  milk  from  cooling  be- 
low this  temperature,  all  as  more  fully  here- 
inafter set  forth  and  as  claimed. 

45  The  present  invention  relates  to  the  steri- 
lizing or  pasteurizing  of  milk  or  other 
liquids  in  the  -bottles  or  containers  as  dis- 
tinguished from  the  pasteurization  or  steri- 
lization in  bulk. 

so  The  invention  will  be  more  particularly 
described  in  connection  with  the  pasteuriza- 
tion of  milk  in  bottles,  but  it  will  be  under- 
stood that  such  description  is  by  way  of 
illustration  and  that  the  invention  is  ap- 

55  plicable  also  to  the  treatment  of  other 
liquids  such  as  beer,  etc.  In  the  pasteuriza- 


80 


tion  of  milk  it  is  necessary  to  heat  the  milk 
to  a  te'mperature  of  about  130  to  140°  F. 
and  to  maintain  such  temperature  for  a  con- 
siderable period  of  time  to  effect  the  pas-  60 
teurization. 

The  present  invention  comprises  such  a 
process  of  pasteurization  according  to  which 
the  milk  is  first  preheated  and  is  filled  into 
bottles  themselves  also  in  a  highly  heated  65 
condition,  after  which  the.  milk  in  the  bot- 
tles is  kept  at  the  pasteurization  temperature 
to  -omplete  the  pasteurization,  the  milk  bot- 
tles being  capped  either  before  or  after  the 
completion  of  the  pasteurization  and  the  70 
bottles  being  subsequently  cooled  and  con- 
veyed to  a  suitable  refrigerating  or  storing 
apparatus. 

More  particularly,  the  invention  com- 
prises a  combined  process  of  washing  and  75 
sterilizing  the  milk  bottles  and  of  filling 
and  pasteurizing  the  same  according  to 
which  the  milk  bottles  are  washed  and 
scalded  and  are  subsequently  filled  with  pre- 
heated milk  while  still  heated  to  a  tempera- 
ture above  130°  F..  the  bottles  being  subse- 
quently kept  at  such  temperature  to  com- 
plete the  pasteurization.  According  to  this 
process  the  heat  necessary  for  the  pasteur- 
ization or  sterilization  is  furnished  partly  by  85 
the  heat  contained  in  the  heated  bottles  and 
partly  by  the  preheating  of  the  milk  or  other 
liquid,  the  bottled  milk  or  other  liquid  being 
already  at  a  temperature  at  or  above  that  of 
pasteurization  and  it  being  necessary  only  90 
to  retain  this  Ijeat  and  the  temperature 
necessary  for  pasteurization  until  the  pas- 
teurization is  completed.  For  retaining  such 
heat  it  is  necessary  only  that  the  bottled 
milk  be  kept  in  a  sterilizer  or  pasteurizer  95 
similar  in  nature  to  the  fireless  cooker  in 
which  the  cooling  of  the  bottled  milk  is  pre- 
vented and  the  temperature  maintained  at, 
that  of  pasteurization,  a  small  amount  of 
heat  being  applied  to  the  steriliper  if  neces-  100 
sary  to  insure  that  the  required  temperature 
is  maintained  and  to  prevent  cooling  of  the 
bottled  milk. 

On  the  accompanying  drawing  is  shown 
an  apparatus  illustrative  of  the  present  in-  106 
vention,  the  various  parts  of  this  apparatus 
being  for  the  most  part -shown  diagrammati- 
cally. 

The  process  of  the  present  invention  will 
be  described  in  detail  in  connection  with  no 
this  drawing  which  is  illustrative  of  one 
embodiment  of  the  invention   and   of  one 


1,094,380 


form  of  apparatus  in  which  the  process  of 
the  present  invention  can  be  carried  out.  In 
this  drawing  a  suitable  conveyer  is  shown 
at  1  which  may  be  of  the  roller  or  rail  type 
5  and  which  may  be  provided  with  means 
(not  shown)  for  insuring-  a  regular  and  con- 
tinuous travel  or  an  intermittent  travel  of 
the  crates  of  bottles  thereon. 

A    washing    apparatus    is    shown    at    3 

10  through  which  the  crates  2  are  adapted  to 
pass  on  the  conveyer  1  and  in  which  the  bot- 
tles in  the  crates  2,  which  crates  and  bottles 
are  upside  down,  are  subjected  to  washing 
with  alkali  or  soap  or  other  cleansing  agent 

16  and  are  subsequently  rinsed  and  scalded,  the 
scalding  water  usually  being  near  the  boil- 
ing point  and  the  bottles  leaving  the  wash- 
ing apparatus  still  heated  to  a  temperature 
more  or  less  close  to  the  boiling  point.  The 

20  washer  3  is  provided  with  doors  4  at  its 
ends  which,  in  the  normal  operation  of  the 
device,  are  filled  and  closed  by  the  crates  of 
bottles  which  pass  through  the  washer  in  a 
continuous  stream,  these  doors  being  of  such 

25  a  size  that  the  crates  practically  fill  the 
same.  It  will  be  understood  that  the  washer 
3  is  provided  with  suitable  pipes  or  other 
means  for  insuring  the  necessary  washing 
and  scalding  of  the  bottles,  but  it  is  not 

30  deemed  necessary  to  illustrate  or  describe 
such  washing  device  in  detail.  From  the 
washing  device  the  crates  2  are  conveyed  to 
the  end  of  the  conveyer  1  onto  the  conveyer 
5  which  turns  the  crates  upside  down  and 

35  conveys  them  to  the  filling  device  7  which 
is  operated  by  a  foot  lever  10,  the  crate  be- 
ing raised  and  'the  bottles  themselves  operat- 
ing automatically  the  valves  controlling  the 
milk  supply.  The  filler  7  is  fed  with  milk 

40  preheated  in  the  heater  8  by  means  of  the 
steam  coil  9  to  about  or  above  the  pasteuriza- 
tion temperature,  e.  g  130  to  150°  or  160°  F. 
This  preheater  is  shown  as  a  heater  of  the 
"  flash "  variety  but  it  will  be  understood 

45  that  other  suitable  heating  means  can  be 
used  for  preheating  the  milk.  Since  the 
milk  bottles  are  conveyed  from  the  washing 
and  scalding  apparatus  directly  to  the  .filling 
device  thev  reach  the  filling  device  still  in 

60  a  highly  heated  condition  and  a  t-npera- 
ture  usually  above  that  of  pasteurization. 
By  preheating  the  milk  and  filling  the  heat- 
ed bottles  with  the  preheated  milk  the  pas- 
teurization is  started  before  the  milk  reaches 

56  the  bottles  and  is  continued  immediately 
after  reaching  the  bottles  so  that  the  pas- 
teurization isjbegun  before  the  bottles  reach 
the  pasteurizing  apparatus,  a  very  mate- 
rial saving  in  heat  being  thus  effected  and 

60  the  process  being  very  materially  shortened 
and  simplified.  It  is  not  necessary  to  heat 
cold  bottles  after  filling  them  with  cold 
milk  or  to  first  pasteurize  the  milk  and  cool 
it  and  bottle  it  in  cold  bottles,  but  the  bottles 

65  are  filled  while  still  hot  from  the  washing 


and  scalding  apparatus  and  the  heat  still 
contained  in  the  bottles  is  made  use  of  in 
effecting  the  pasteurization.  The  disad- 
vantages incident  to  the  filling  of  cold  bot- 
tles with  hot  milk  or  of  hot  bottles  with  cold 
milk  are  also  avoided  and  the  milk  imme- 
diately upon  filling  the  bottles  is  already 
at  or  above  the  pasteurization  temperature 
and  requires  merely  a  small  amount  of  heat 
to  maintain  it  at  this  temperature  until  the 
pasteurizing  is  completed.  The  preheating 
of  the  milk  and  of  the  bottles  and  the  start- 
ing of  the  pasteurizing  process  is  thus  begun 
before  the  crates  of  bottles  reach  the  main 
sterilizing  apparatus  and  it  is  necessary 
only  for  such  apparatus  to  maintain  the  bot- 
tles in  a  heated  condition.  Since  only  a 
small  amount  of  heat  is  necessary  for  this 
purpose,  as  compared  with  the  amount  'of 
heat  necessary  for  first  heating  the  milk 
and  bottles,  the  sterilizer  requires  only  a 
small  amount  of  heat  to  be  supplied  to  it. 

In  the  apparatus  illustrated,  the  sterilizer 
11  which  usually  extends  for  a  considerable 
distance,  is  shown  as  provided  with  doors  12 
for  the  entrance  and  escape  of  the  crates,  the 
doors  being  practically  closed  by  the  crates 
which  pass  in  a  continuous  stream  on  the 
conveyer  6  through  the  apparatus.  The 
sterilizer  11  is  shown  as  heated  by  steam 
coils  or  hot  water  coils  13  which  in  turn  are 
heated  by  the  gas  heater  14.  the  gas  burner 
15  being  controlled  by  the  thermostat  17  in 
the  sterilizer  and  by  the  controlling  valve  16 
so  thnt  the  temperature  can  be  maintained 
practically  constant  at  about  130  to  140°  F. 
The  length  of  the  sterilizing  chamber  can  be 
made  sufficient  to  insure  the  sterilization  of 
the  milk  bottles  while  passing  through  it. 
the  conveyer  6  being  provided  with  suitable 
means  (not  shown)  for  insuring  the  progres- 
sive feed  of  the  crates  of  bottles  to  and  from 
the  filling  and  capping  device  and  through 
the  sterilizer.  The  caps  can  be  applied  to 
the  bottles  in  the  crates  either  before  or 
after  the  passage  of  the  crates  through  the 
sterilizer. 

In  the  embodiment  of  the  invention  illus- 
trated, the  capping  device  is  shown  at  18 
and  is  arranged  to  cap  the  bottles  after  they 
come  from  the  pasteurizer,  the  capping  of 
the  bottle  being  effected  by  the  lever  19 
which  rhises  the  crate  against  the  capping 
devices.  The  bottles  of  milk  which  nre  now 
pasteurized  and  capped  are  cooled  bv  the 
water  spray  20  and  are  conveyed  to  ^he  re- 
frisrerating  or  storing  chamber  21. 

It  will  be  seen  that  in  the  embodiment  of 
the  invention  ilhistrated  the  bottles  are  kept 
in  crates  into  which  they  are  suitably  se- 
cured so  that  the  crates  may  be  conveyed 
into  the  washing  device  upside  down  and  the 
bottles  thoroughly  washed,  rinsed  and  scald- 
ed and  allowed  to  drain,  after  which  the 
crates  are  reversed  by  the  conveyer  5  and 


70 


75 


80 


85 


90 


95 


100 


IDE 


11C 


115 


120 


12o 


130 


1,094,380 


reach  the  filling  device  right  side  up.  Other 
suitable  forms  of  washing  apparatus  can  be 
used  and  other  means  for  reversing  the 
crates  and  bringing  the  bottles  into  an  up- 
right position.  Also  other  means  for  heat- 
ing tho  sterilizer  can  be  employed,  it  being 
necessary  only  that  the  temperature  of  the 
sterilizer  be  maintained  at  the  pasteuriza- 
tion temperature  and  that  means  be  provided 
for  maintaining  the  sterilizer  or  pasteurizer 
nt  this  temperature.  It  will  be  seen  that  the 
process  and  apparatus  of  the  present  inven- 
tion enables  the  pasteurization  of  milk  or  the 
sterilization  of  other  liquids  to  be  effected  in 

5  a  simple  and  efficient  manner  and  that  the 
heat  contained  in  the  bottles  from  the  scald- 
ing and  washing  operation,  together  with  the 
preheating  of  the  milk,  are  made  use  of  in 
eliWting  the  pasteurization.  It  is  advanta- 

0  geous  to  heat  the  milk,  to  a  temperature 
somewhat  greater  than  that  of  pasteuriza- 
tion, for  example,  up  to  1503  F.  or  even 
higher,  and  it  is  also  advantageous  to  fill  the 
bottles  while  still  heated  above  the  pasteur- 

5  ization  temperature,  the  bottles  frequently 
reaching  the  filling  apparatus  from  the 
washer  at  a  temperature  above  150°  F.  By 
using  milk  heated  to  such  a  temperature 
and  bottling  it  in  bottles  also  heated  above 

10  the  pasteurizing  temperature  the  bottled 
milk  is  prevented  from  cooling  below  the 
pasteurizing  temperature  before  it  reaches 
the  sterilizer  and  it  is  necessary  for  the  steri- 
lizer merely  to  prevent  the  cooling  of  the 
'5  milk  below  the  temperature  necessary  for 
pasteurization.  The  so-called  sterilizer  is  in 
fact  merely  a  heat  retainer  upon  the  princi- 
ple of  the  fircless  cooker.  It  is  provided 
with  insulated  walls  to  retain  the  heat  in  the 

0  bottled  milk  and  it  is  heated  only  sufficiently 
to  prevent  the  milk  from  cooling  below  the 
required  temperature.  This  sterilizer  or 
pasteurizer  is  accordingly  merely  an  appa- 
ratus for  retaining  in  the  bottkd  milk  the 

5  heat  already  contained  in  it  so  that  practi- 
cally the  pasteurization  is  effected  by  the 
heat  applied  to  the  preheated  milk  and  the 
heat  contained  in  the  heated  bottles.  Since 
the  preheating  of  the  milk  is  carried  out  in  a 
flash  or  instantaneous  heater  it  is  possible  to 
heat  the  milk  considerably  above  the  pas- 
teurizing temperature  for  the  necessary 
short  interval  of  time  without  injuring  it  in 
its  taste  and  properties.,  heat  thus  applied  to 

5  the  milk  being  made  use  of  in  the  manner  in- 
dicated to  effect  or  assist  in  the  pasteuriza- 
tion. 

While  the  process  of  the  present  invention 
and  the  apparatus  illustrative  of  the  present 

0  invention  have  been  described  in  connection 
with  the  pasteurization  of  milk,  yet  it  w.ill 
be  understood  that  other  liquids  can  be  treat- 
ed in  a  similar  manner,  the  heat  necessarv 
for  the  pasteurization  being  applied  princi- 
pally to  the  liquid  before  bottling  and  to  the  ' 


bottles  during  the.  washing  and  scalding 
step.  It  will  be  understood  also  that  varia- 
tions can  be  made  in  carrying  out  the  process 
and  in  the  apparatus  described  without  de- 
parting from  the  spirit  and  scope  of  the  in-  70 
vention.  as  set  forth  in  the  accompanying 
claims. 

Having  described  my  invention,  what  I 
claim  as  new  and  de'sireto  secure  by  Letters 
Patent,  is—  75 

1.  The  process  of  pasteurizing  milk  in 
bottles  which  comprises  filling  the  bottles 
while  in  a  highly  heated  condition  with  pre- 
heated unpasteurized  milk  and  continuing 
the  heating  of  the  milk  in  said-  bottle  to  go 
complete  the  pasteurization.  .  • 

.  2.  The  process,  of  pasteurizing  milk  in 
bottles  which  comprises  washing  and  scald- 
ing the  bottles,  filling  the  bottles  after  scald- 
ing and  while  in  a  highly  heated  condition  35 
with  preheated  impasteurized  milk,  and  con- 
tinuing the  Keating  of  the  milk  in  said  bot- 
tles to  complete  the  pasteurization. 

3.  The  process  o:r  pasteurizing  milk  in 
bottles  which  comprises  tilling  the  bottles  90 
while  in  a  highly  heated  condition  with  un- 
pasteurized milk  preheated  to  about  130  to 
150°  F.,  and  continuing  the  heatins  of  the 
milk  in  said  bottles  at  about  130  to"l40°  F. 

to  complete  the  pasteurization.  95 

4.  The   process  of  pasteurizing  milk  in 
bottles  which  comprises  washing  and  scald- 
ing the  bottles,  filling  the  bottles  while  still 
heated  to  a  temperature  above  that  of  pas- 
teurization  with   unpasteurized   milk  pre-  100 
heated  to  about  the  pasteurization  tempera- 
ture, and  continuing  the  heating  of  the  milk 

in  said  bottles  to  complete  the  pasteuriza- 
tion. 

5.  The  process  of  pasteurizing  milk  in  10B 
bottles  which  comprises  washing  and  scald- 
ing the  bottles,  filling  the  bottles  after  scald- 
ing and  while  still  at  a  temperature  above 
130°  F.  with  unpasteurized  milk  preheated 

to  a  temperature  of  about  130  to  150°  F.  and  110 
continuing  the  heating  of  the  milk  in  said 
bottles  at  a  temperature  of  about  130  to  140° 
F.  to  complete  the  pasteurization. 

6.  The  process  of  pasteurizing  liquids  in 
containers  which  comprises   filling  heated  115 
bottles  or  other  containers  heated  above  the 
pasteurization  temperature  with  the  unpas- 
teurized liquid  preheated  to  about  the  pas- 
teurization   temperature    an,d    maintaining 

the  heated  liquid  in  the  containers  at  the  120- 
pasteurization   temperature   to   effect   pas-;, 
teurization,  whereby  the  heat  of  the  contain- 
ers and  the  preheating  of  the  liquid  are  uti- 
lized for  effecting  the  pasteurization. 

7.  The  process  of  pasteurizing  milk  in  125 
bottles  which  comprises  filling  inilk  bottles 
heated  above  the  pasteurization  tcmperatuve 
with  unpasteurized  milk  preheated  to  about 
the  pasteurization  temperature  and.  prevent- 
ing the  cooling  of  the  bottled  milk  below  the  J   ° 


1,094,380 


pasteurization  temperature  until  pasteuriza- 
tion has  been  effected. 

8.  The  process  of  pasteurizing  milk  in 
bottles  which  comprises  filling  milk  bottles 

6  heated  to  above  130°  F.  with  unpasteurized 
milk  heated  to  above  130°  F.  and  preventing 
the  cooling  of  the  bottled  milk  below  130°  F. 
until  pasteurization  has  been  effected. 

9.  The  process  of  pasteurizing  milk  in 
10  bottles  which  comprises  washing  and  scald- 
ing the  milk  bottles,  filling  said  bottles  while 
stul  heated  above  the  pasteurization  temper- 
ature with  unpasteurized  milk  preheated  to 
above  the  temperature  necessary  for  pas- 

16  teurization,  and  preventing  the  cooling  of 
the  bottled  milk  below  the  pasteurization 
temperature  until  pasteurization  is  effected, 
whereby  the  heat  necessary  to  effect  the  pas- 
teurization is  supplied  principally  or  en- 

20  tirely  by  the  preheating  of  the  milk  and  the 
heat  contained  in  the  heated  bottles. 

10.  The  process  of  pasteurizing  milk  and 


other  liquids  in  bottles  which  comprises  fill- 
ing heated  bottles  heated  above  the  pasteuri- 
zation temperature  with  preheated  unpas-  26 
teurized  milk  or  other  liquid  and  maintain- 
ing the  bottled  liquid  at  the  pasteurization 
temperature  by  means  of  dry  heat  until  pas- 
teurization is  effected. 

11.  The  process  of  pasteurizing  milk  -in  so 
bottles  which  comprises  filling  milk  bottles 
heated  above  the  pasteurization  temperature 
with  unpasteurized  milk  preheated  to  about 
the  pasteurization  temperature  and  main- 
taining the  bottled  milk  at  the  pasteuriza-  36 
tion  temperature  by  means  of  dry  heat  un- 
til pasteurization  has  been  effected. 

In  testimony  whereof  I  affix  my  signature 
in  the  presence  of  two  witnesses. 

GODFREY  M.  S.  TAIT. 

Witnesses : 

F.  E.  BARHOWS, 
A.  F.  CAFFREY. 


UOTTED  STATES  PATENT  OFFICE. 


ABMEN  H.  THOUMAIAN,  OF  BALTIMOKE,  MARYLAND. 
FEHMENTED-MILK  FOOD  PRODUCT  AND  PROCESS  OF  MAKING  THE  SAME. 


1,101,044. 

Ho  Drawing. 


Specification  of  Letters  Patent.        Patented  June  23, 1914. 

Application  filed  May  17,  1913.     Serial  No.  768,879. 


To  all  whom  it  may  concern: 

Be  it  known,  that  I,  ARMEN  H.  THOU- 
MAIAN, a  citizen  of  the  United  States,  resid- 
ing at  Baltimore,  in  the  State  of  Maryland, 
have  invented  certain  new  and  useful  Im- 
provements in  Fermented-Milk  Food  Prod- 
ucts and  Processes  of  Making  the  Same,  of 
which  the  following  is  a  specification. 

My  invention  relates  to  a  new  and  im- 
proved fermented  milk  food  product,  and 
process  of  making  the  same. 

The  object  of  the  invention  is  to  provide 
a  fermented  milk  food  product  which  is 
highly  palatable  and  nutritious,  possesses 
good  keeping  qualities,  is  acceptable  to  the 
most  delicate  stomach  and  easily  digestible, 
and  is,  therefore,  a  valuable  article  of  diet 
for  infants  and  invalids  and  others  having 
impaired  digestive  organs,  and  which  is, 
further,  free  from  the  objections  incident  to 
other  fermented  milk  foods  and,  besides 
constituting  a  pleasant,  agreeable  and  nour- 
ishing article  of  food  and  beverage,  for 
general  use,  is  of  especial  benefit  and  ad- 
vantage  in  the  alleviation  and  cure  in  gen- 
eral of  all  disorders  of  the  digestive  and  in- 
testinal tracts. 

A  further  object  of  the  invention  is  to 
provide  a  process  of  manufacture  where- 
by a  fermented  milk  food  product  of  the 
character  set  forth  may  be  reliably  and  ef- 
ficiently prepared. 

My  improved  fermented  milk  food  prod- 
uct is  prepared  from  pure,  fresh,  whole- 
some milk,  and  cream,  a  special  ferment 
combining  the  lactic  acid  bacillus  and  the 
Bulgaricns  bacillus,  and  egg  albumen.  The 
milk  and  cream,  after  being  cooled,  tested 
and  found  thoroughly  clean  and  free  from 
disease  germs,  are  placed  in  a  suitable  ves- 
sel and  intimately  combined,  and  either,  be- 
fore or  after  admixture,  but  preferably 
after,  are  sterilized .  at  a  temperature  below 
boiling,  namely,  at  about  210°  F.  The  ster- 
ilized mixture  of  milk  and  cream  is  then 
cooled  to  a  suitably  lower  temperature,  and 
at  a  temperature  of  from  170°  to  180°  F. 
a  desired  quantity  of  pure  egg  albumen  is 
added  thereto  and  thoroughly  combined 
1  therewith,  after  which  the  special  ferment 
is  introduced  and  the  mixture  allowed  to 
actively  ferment  under  the;  action  thereof 
for  a  period  of  from  two  to  three  hours, 
usually  about  two  and  oae-h»l|  horn's.  The 
product  is  then  chijle^  straia*d  and  bot- 


tled or  stored  in  other  suitable  receptacles 
for  use. 

In  practice,  cream  in  the  proportion  of 
from  six  to  ten  parts,  or  from  six  per  cent. 
to  ten  per  cent.,  and  albumen  in  the  pro-  60 
portion  of  from  three  to  six  parts,  or  from 
three  per  cent,  to  six  per  cent.,  to  each  one  ' 
hundred  parts  of  milk,  are  used,  according 
to  the  degree  of  richness  and  nutritive  qual- 
ities desired.    It  will,  of  course,  be  under-  66 
stood   that,   irrespective  of  other  factots, 
the    albumen    renders    the    product    more 
wholesome  and  nutritious  than  would  other- 
wise be  the  case  but,  in  addition,  I  have 
found  that  the  albumen  in  this  product  em-  70 
ploying  lactic  acid  and  Bnlgaricus  bacilli, 
exceptionally   valuable   properties,  in  that 
it  acts  as  a  vehicle  and  diffusing  agent  for 
the  ferment  and,  hence,  promotes  and  has- 
tens the  process  of  fermentation  to  a  ma-  75 
terial   degree.     Moreover,  after  a  certain 
period,  namely,  at  the  end  of  the  most  ac- 
tive stage  of  fermentation,  it  retards  fur- 
ther fermentation,  and,  hence,  serves  as  a 
preservative,  enhancing  llie  keeping  prop-  go 
crties  of  the  product.     Finally,  the  albu- 
men performs  the  highly  valuable  and  im- 
portant function  of  reducing  the  acidity  to 
a  practically  negligible  point,  an  objection 
present  in  all  other  fermented  tailk  food  8$ 
products  with   which  I   am   familiar,  and 
renders  the  product  bland  and  qbothing,  ac- 
ceptable to  the  most  delicate  stomach  and 
non-irritating  even-in  serious  inflammatory 
conditions  of  the  alimentary  canal.- 

The  product  prepared  in  the  manner  de- 
scribed, and  under  the  action  of  the  spe- 
cial ferment  set  forth,  is  of  a  yellowish- 
white  color,  of  thick  cream-like  consistency, 
smooth  and  without  clots  of  separation,  of  95 
a  pleasant,  faintly-acid  odor  and  entirely 
free  from  cheese-like  odor,  totally  devoid  of 
acridity,  and  neither  sweet  nor  sour,  but 
of  a  most  agreeable  cream-like  taste  and  de- 
licious flavor.  Unlike  ordinary  milk  or  ' 
cream,  it  is  not  constipating  and  'does  not 
leave  a  fatty  taste  in  the  mouth,  but.  on 
the  contrary',  is  slightly  laxative  and  leaves 
tlie  mouth  sweet  and  pure,  and  does  not  co- 
agulate into  curds  in  the  stomach  under  the  106 
action  of  the  gastric  juices,  remaining  liq- 
uid, so  that  it  is  easily  attacked  by  the,  gas- 
tric j.uices  and  may  be  digested  5n  the  fcost 
delicate  stomach.  It  ia  for  ibis,  and  the 
other  reasons  stated  nl  the  utmost  value  HP 


90 


1,101,044 


in  malnutrition,  diseases  of  the  digestive 
and  intestinal  tracts,  fevers  and  other  wast- 
ing diseases,  as  it  may  be  retained  and  di- 
gested When  all  other  food  substances  are 
5  -rejected.     It  is  also  bland  and  healing  in 
(  all  inflammatory  conditions. 

Chemical  analysis  of  this  food  product 
shows  that  it  retains  all  the  ingredients  and 
food  values  of  the  original  milk  and  cream, 

10  while  being  readily  digestible,  and  having 
the  other  desirable  qualities  noted,  the  prod- 
uct containing  protein  (combined)  five  per 
cent.,  fat  five  and  two  tenths  per  cent,  and 
carbohydrate,  four  per  cent.  Its  calorific 

15  value  per  quart,  is  from  eight  hundred  and 
fifty  to  one  thousand  calories,  whereas  the 
average  good  quality 'milk  gives  only  from 
six  hundred  to  six  hundred  and  fifty  calo- 
ries. Bacteriological  and  microscopical  ex- 

20  amination  shows  the  presence  of  a  prolific 
growth  of  a  short  bacillus— the  lactic  acid 
bacillus,  and  a  long  bacillus  known  as  the 
Bulgaricus  bacillus,  also  a  lactic  acid-form- 
ing organism,  one  of  the  most  vigorous 

25  known,  and  exceptionally  few  yeast  cells 
and  no  colon  bacillus  pus  or  disease  produc- 
ing organisms.  It  is,  therefore,  antag- 
onistic to  the  pathogenic  and  other  disease 
producing  germs  which  infest  the  intestinal 

30  tract,  as  well  as  those  germs  which  produce 
fermentation  in  the  refuse  remaining  from 
undigested  food,  and  by  prohibiting  the 
growth  of  such  germs  acts  as  an  intestinal 
antiseptic  and  preventive  of  many  diseases. 

35  The  product  may  be  weakened  by  the  ad- 
dition of  water,  if  desired,  to  suit  the  taste 
or  fancy,  used  as  a  beverage  as  well  as  a 
food,  and  served  hot  or  cold.  By  evapora- 
tion it  may  be  reduced  to  a  powder,  to  which 

40  a  required  amount  of  water  may  be  added 
when  used. 
I  claim : — 

1.  A  fermented  milk  food  product  having 
the  following  characteristics  and  properties, 

45  to  wit:  of  a  yellowish-wMte  color,  thick 
cream-like  consistency,  smooth  and  without 
clots  of  separation,  a  pleasant  faintly-acid 
odor  and  freedom  from  cheese-like  odor  or 
acridity,  neither  sweet  nor  sour  but  of  a 

50  cream-like  taste  and  agreeable  flavor,  and 
ism-curdling  and  freely  digestible  under  the 
action  of  the  gastric  juices,  the  said  product 
containing  protein  (combined)  approxi- 
mately fi  ve  per  cent.,  fat,  approximately  five 

55  and  two  tenths  per  cent.,  carbohydrate,  ap- 
proximately four  per  cent.,  a  prolific  growth 
of  lactic  ucid  bacillus  and  Bulgaricus  ba- 
cillus, and  having  a  caloric  value  per  quart 
of  approximately  from  eight  hundred  and 

60  fifty  to  one  thousand  calories,  substantially 
as  described.  ' 


2.  A  fermented  lacteal  feed  product  of 
the   character    described    containing  milk, 
lactic  acid  bacillus  and  Bulgaricus  bacillus. 

3.  A  fermented  lacteal  food  product  of  65 
the    character    described    containing  milk, 
cream,  egg  albumen,  lactic-acid  bacillus  and 
Bulgaricus  bacillus. 

4.  A  fermented  milk  food  containing  lac- 
tic  acid   and   Bulgaricus  bacilli   and   egg  70 
albumen. 

5.  The  herein-described  method  of  mak- 
ing  a   fermented  lact-albumen  food  prod- 
uct, which  consists  in  combining  egg  al- 
bumen with  a  lactael  fluid,  and  fermenting  75 
the  mixture  by  the  action  of  a  ferment  con- 
taining lactic-acid  and  Bulgaricns  bacilli. 

(j.  The  herein-described  method  of  mak- 
ing a  fermented  food  product,  which  con- 
sists in  mixing  a  small  proportion  of  cream  80 
with  milk,  sterilizing  the  mixture  at  a  tem- 
perature close  to  but  below  the  boiling 
point,  and  then  fermenting  the  mixture  by 
the  action  of'  a  ferment  containing  lactic- 
acid  and  Bulgaricus  bacilli.  85 

7.  The  herein-described  method  of  mak- 
ing a  fermented  lact-albumen  food  product, 
w.nich  consists  in  mixing  a  small  propor- 
tion of  cream  with  milk,  sterilizing  the  mix- 
ture at  a  .temperature  close  to'but  below  the  90 
boiling  point,  cooling  the  mixture  to  a  de- 
gree below  the  sterilizing  temperature,  add- 
ing thereto  egg  albumen,  and  then  ferment- 
ing the  mixture  by  the  action  of  a  fer- 
ment containing  lactic-acid  and  Bulgaricus  95 
bacilli. 

8.  The  h«rein-described  method  of  mak- 
ing a  fermented  lact-albumen  food  product, 
which  consists  in  mixing  a  small  proportion 

of  cream  with  milk,  sterilizing  the  mixture  100 
at  a  temperature  of  about  two  hundred  and 
ten  degrees,  cooling  the  mixture  to  a  tem- 
perature between  one  hundred  and  seventy 
degrees  and  one  hundred   and  eighty  de- 
grees, adding  thereto  egg  albumen,  and  then  105  j 
fermenting  the  mixture  by  the  action  of  a 
ferment  containing  lactic-acid  and  Bulgari- 
cus bacilli. 

9.  The  herein  described  method  of  mak- 
ing a  fermented  milk  food  product,  which  110  j 
consists  in  subjecting  a  lacteal  fluid  to  a 
process  of  sterilization   at  a  temperature     . 
close  to  but  below  the  boiling  point,  and 
then  fermenting  the  sterilized  fluid  by  the 
action  of  a  ferment  containing  lactic  acid  116  j 
and  Bulgaricus  bacilli. 

In  testimony  whereof  I  affix  my  signature 
in  presence  of  two  witnesses. 

ARMEN  H.  THOUMAIAN. 
Witnesses: 

AGNES  I.  STEW  AST, 
BENNETT  S.  JONES. 


) 


UNITED  STATES  PATENT  OFFICE 

IRA  D.  ODLE,  OF  GAINESVILLE,  FLORIDA. 


• 


' 


MEDICATED  FOOD  PRODUCT. 


1,120,330. 

No  Drawing. 


Speciftcation  of  letters  Patent.  Patented  Dec.  8,  1914. 

Application  filed  June  18,  1914.     Serial  No.  845,793. 


Kail  whom  it  may  concern : 
Be  it  known  that  I,  IRA  D.  ODLE,  citizen 
the  United  States,  residing  at  Gaines- 
le,  in  the  county  of  Alachua  and  State  of 
5  Klorida.  have  invented  certain  new  and  use- 
ful Improvements  in  Medicated  Food  Prod- 
ucts; and  I  do  hereby  declare  the  follow- 
ing to  be  a  full,  clear,  and  exact  description 
of  the  invention,  such  as  will  enable  others 
10  skilled  in  the  art  to  which  it  appertains  to 
make  and  use  the  same. 

My  invention  relates  to  medicated  food 
products  or  palatable  therapeutical  prepara- 
tions, its  prime  object  being  to  provide  a 
15  palatable   and   readily   stored   medium   for 
introducing  bacteria  into  the  human  system. 
It  has  long  been  known  that  certain  bacilli 
when  introduced  through  the  stomach  will 
propagate  within  the  digestive  organs  of  the 
20  body  and  will  act  as  germicides  for  destroy- 
ing the  toxins  tending  to  produce  digestive 
orders.     Such  a  therapeutic  action  has 
been  particularly  noted  in  connection  with 
lactic  acid  bacilli,  such  as  the  Bacillus  Bul- 
25  garicus  studied  by  Professor  Metchnikoff, 
which  readily  propagates  in  the  alimentary 
tracts  and  acts  as  an  effective  germicide  for 
preventing  auto-intoxication  and  the  like. 
Such  bacilli  have  heretofore  been  introduced 
JO  into  the  system  as  constituents  of  liquids  of 
the  order  of  butter-milk,  the  preparation  of 
which   liquids  required  conditions  not   al- 
ways available,  and  which  liquids  could  be 
kopt  only  for  very  limited  periods  of  time. 
!5  Moreover,  the  liquids  thus  prepared  are  not 
palatable  to  those  who  have  no  fondness  for 
the  taste  of  butter-milk  and  will  not  permit 
of  being  flavored  to  suit  various  tastes. 

The  prime  objects  of  my  invention  are  to 
10  provide  a  food  product  which  will  act  as  a 
carrier  for  introducing  such  bacilli  into  the 
digestive  tracts  of  the  body,  which  may 
easily  be  stored  and  kept  for  a  considerable 
length  of  time,  and  which  may  be  varied  in 
>5  flavoring  so  as  to  make  it  palatable  to  per- 
sons of  widely  varying  tastes.    I  accomplish 
these  objects  primarily  by  mixing  a  suitably 
concentrated  culture  of  the  desired  bacilli 
with  cream  and  freezing  the  mixture  after 
0  the  customary  manner  to  make  ice  cream, 
which  ice  cream  may  be  suitably  flavored 
either  before  or  after  the  freezing  process. 
In  carrying  out  my  invention,  I  prefer- 
ably start  with  a  pure  culture  which  may 
5  be  obtained  on  the  market  in  liquid  form,  or 


with  bacillary  tablets  as  also  obtainable  on 
the  market.    This  initial  culture  is  grown  in 
one  quart  of  sterile  skimmed  (or  practically 
fat  free)  milk  at  a  temperature  of  approx- 
imately 37°   C.,  the  incubating  being  con-  60 
tinued  until  an  acid  value  of  8.8  to  4  per 
cent,  is  reached.    The  liquid  is  then  mixed 
with  at  least  as  large  a  quantity  of  sterile, 
fat  free  milk,  after  which  it  is  incubated 
again  until  it  shows  an  acid  value  between  65 
2.8   and   3,   the   acidity   being   readily   de- 
termined by  titrating  a  sample  of  the  liquid 
with  sodium  hydroxid,  preferably  using  a 
-fa    normal    solution.      When    the    culture 
liquid  has  reached  this  desired  degree  of  70 
acidity,  it  is  cooled  to  a  temperature  of  from 
5  to  0  degrees  C.,  at  which  temperature  the 
liquid  may  be  kept  as  a  stock  culture.    How- 
ever, if  this  stock  solution  is  kept  for  some 
time,  it  should  be  tested  frequently  as  a  76 
check  on  the  gradual  decrease  of  its  bac- 
terial content,  which  latter  can  be  restored 
to  its  proper  value  by  adding  sterile  and 
substantially  fat  free  milk  and  again  in- 
cubating.   I  preferably  use  five  gallon  tanks  80 
for  the  storage  for  the  stock  solution,  as  I 
have    found   them   more   satisfactory    than 
tanks  of  larger  size.    The  tank  used  should 
preferably    be    equipped    with    means    for 
stirring  the  liquid  to  effect  a  uniform  dis-  85 
tribution    of    the    bacteria    and    it    should 
have  a  faucet  at  the  bottom  for  enabling 
the    liquid    to    be    drawn    off    as    needed. 
The  stirring  may  be  effected  by  supporting 
the  entire  tank  in  such  a  manner  that  it  90 
may  be  swung  or  churned  back  and  forth. 
As  the  final  step  in  preparing  my  medi- 
cated food  product,  I  add  the  stock  culture 
(prepared  as  above)   to  pasteurized  cream 
and  thereupon  freeze  the  cream  after  the  95 
usual  manner  to  produce  ice  cream.     The 
proportions  of  the  pasteurized  cream  and 
the  standard  stock  culture  may  be  varied  ac- 
cording to  the  bacterial  content  desired  in 
the  resulting  product;  that  is  to  say,  one  100 
volume  of  the  stock  culture  may  be  added 
to  from  1  to  20  volumes  of  the  cream.    If 
the  proportion  of  stock  culture  to  the  cream 
is  relatively  large,  some  of  the  flavors  com- 
monly used  with  ice  cream  (any  of  which  105 
flavors  may  be  added  before  the  cream  ad- 
mixed with  the  stock  culture  is  frozen)  may 
not  eliminate  the  acid  taste.    In  this  case, 
I  preferably  add  a  small  amount  of  lime  to 
neutralize  the  acid,  although  I  have  found  lie 


1,120,330 


that  this  usually  will  not  be  necessary  when 
the  acidity  of  the  mixture  of  cream  and 
stock  culture  does  not  exceed  2. 

When  the  culture-laden  ice  cream  has 
5  been  prepared  as  above,  the  bacteria  in  the 
same  are  practically  dormant  and  will  de- 
crease in  number  very  slowly.  Conse- 
quently, the  medicated  food  product  of  my 
invention  may  be  stored  for  a  considerable 

10  period  of  time  without  appreciably  losing 
its  therapeutic  value.  However,  as  soon  as 
the  ice  cream  is  eaten  and  melted  by  the 
warmth  of  the  body,  the  bacilli  contained 
therein  will  propagate  rapidly  and  particu- 

15  larly  so  as  the  cream  forms  an  excellent 
medium  for  their  growth.  It  will  be  evident 
that  by  varying  the  flavor  used  in  the  manu- 
facture of  the  ice  cream,  or  by  adding  suit- 
able flavoring  matter  to  the  ice  cream  when 

20  it  is  being  served,  the  taste  can  be  varied  so 
as  to  make  my  food  product  palatable  to 
practically  everyone.  It  will  also  be  evident 
that  other  bacteria,  besides  the  Bulgarian 
lactic  acid  bacilli  above  mentioned  may  be 

26  used  ari8  that  the  preparation  may  be  varied 
in  numerous  details  without  departing  from 
the  spirit  of  my  invention.  For  example, 
the  incubating  of  the  original  culture  may 
be  done  at  a  somewhat  higher  temperature, 

30  although  I  prefer  not  to  have  this  tempera- 
ture exceed  40°  C.  It  will  also  be  evident 
that  if  any  putrefactive  bacteria  should  be 
present  in  the  cream  to  which  the  stock  cul- 
ture is  added,  the  lactic  acid  formed  during 

35  the  incubation  of  the  stock  culture  will  act 
as  a  germicide  to  prevent  their  development. 
Consequently,  there  will  be  no  danger  of  the 
propagation  of  such  bacteria  as  streptococci, 
which  grow  better  at  low  temperatures  than 

40  at  a  high  temperature  and  which  must,  there- 
fore, be  checked  by  a  germicide,  the  effect  of 
which  latter  will  not  be  detrimental  when 
taken  into  the  body.  Consequently,  my  in- 
vention simultaneously  provides  a  check  for 

45  impurities  in  the  cream  (although  the  lat- 
ter is  preferably  pasteurized  before  being 
mixed  with  the  stock  culture)  and  also  pro- 
vides a  germicide  which  will  readily  become 
active  within  the  digestive  tracts  of  a  person 

50  eating  this  palatable  food  product. 

"While  I  have  described  my  food  product 
as  comprising  a  culture-laden  ice  cream,  it 
will  be  evident  that  other  frozen  confections 
(such  as  sherbets  or  water-ices)  may  be 

55  similarly  medicated  by  mixing  a  culture  of 


bacteria  with  the  ingredients  thereof  before 
freezing  the  latter.  However,  I  preferably 
use  my  invention  in  connection  with  ice- 
cream as  the  cream  after  being  eaten  affords 
a  better  medium  for  the  propagation  of  the 
bacteria  within  the  digestive  system. 
I  claim  as  my  invention : 

1.  The  medicated  food  product  compris- 
ing a  frozen  confection  containing  a  culture 
of  lactic  acid  bacilli,  the  said  culture  being 
mixed  with  the  ingredients  of  the  confec- 
tion before  the  freezing  of  the  latter. 

2.  The  medicated  food  product  compris- 
ing a  frozen  confection  containing  a  culture 
of  bacteria  and  a  sufficient  quantity  of  lime 
for  approximately  neutralizing  the  acidity 
of  said  culture,  the  said  culture  and  lime 
being  mixed   with  the  ingredients  of   the 
confection  before  the  freezing  of  the  latter. 

3.  The  medicated  food  product  compris- 
ing  ice  cream  made  by  freezing  cream  ad- 
mixed with  a  culture  of  lactic  acid  bacilli. 

4.  The  medicated  food  product  compris- 
ing ice  cream  made  by  freezing  cream  ad- 
mixed with  a  culture  of  lactic  acid  bacilli, 
and  with  a  sufficient  quantity  of  lime  for 
neutralizing  the  acidity  of  the  said  culture. 

5.  The  medicated  food  product  compris- 
ing ice  cream  containing  a  dormant  culture 
of  lactic  acid  bacilli  capable  of  being  propa- 
gated  in  the  cream  to  which  the  said  ice 
cream  is  molten  by  the  body  warmth  of  the 
eater  of  the  ice  cream. 

6.  The  medicated  food  product  made  by 
incubating  bacteria  in  substantially  fat  free 
milk  to  an  acidity  not  exceeding  about  four 
per  cent.,  mixing  the  resulting  culture  with 
additional  fat  free  milk,  incubating  the  mix- 
ture, stirring  the  said  mixture  into  at  least 
as  large  a  volume  of  cream,  and  thereafter 
free/ing  the  resulting  mixture. 

7.  The  medicated  food  product  made  by 
incubating  lactic  acid  bacilli  in  a  gradually 
increased  quantity  of  substantially  fat  free 
milk,    mixing    the    resulting    culture    with 
cream,    and    thereafter    freezing    the    said 
mixture. 

In  testimony  whereof  I  have  signed  my 
name  in  presence  of  two  subscribing  wit- 
nesses. 


IEA  D.  ODLE. 


Witnesses : 

E.  K.  SELLERS, 
C.  A.  MARTINI. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  c." 


UNITED  STATES  PATENT  OFFICE. 

JOSEPH  MOSES  WARD  KITCHEN,  OF  EAST  ORANGE,  NEW  JERSEY. 
METHOD  .FOR  THE  UTILIZING  OF  SKIM-MILK  AND  IN  MILK  COMPOSITION. 


1,125,692. 

Ho  Drawing. 


Specification  of  Letters  Patent  Patented  Jan.  19,  1915. 

Application  filed  January  9, 1913.     Serial  No.  740,963. 


•To  aH  whom  it  may  concern  : 

Be  it  known  that  Tr  JOSEPH  MOSES  WARD 
KITCHEN,  a  citizen  of  the  United  States, 
residing  in  the  city  of  P'ast  Orange,  county 

5  of  Essex,   State  of  New  Jersey,  have   in- 
vented a  new  and  Improved  Method  for  the 
Utilizing  of  Skim-Milk  and  in  Milk  Com- 
.  position. 

The  object  of  this  invention  is  to  so  treat 

5  skim  milk  as  to  make  of  it  a  part  of  a 
nutritively  well  balanced  form  of  healthful 
food  for  human  bejngs  in  convenient  prac- 
tical form  to  use  in  commerce. 
It  is  common  practice  to  admix  fluid  skim 

5  milk  and  corn  meal  or  other  cereals  in  such 
balanced  proportions  as  to  render  the  com- 
position nutritively  desirable  for  feeding 
domestic  animals:  but  the  large  water  con- 
tent in  skim  milk  and  its  tendency  to  quickly 
deteriorate  from  fermentations,  deprives 
large  human  populations  of  the  advantages 
of  using  such  food  compositions.  Further- 
more, the  fact  of  having  had  the  butter  fat 
removed  from  skim  milk  renders  it  not  only 

:  Unpalatable,  but  also  ineffective  from  a 
nutritive  point  of  view.  Nevertheless,  if 
skim  milk  is  properly  dehydrated  and  used 
in  admixtures  containing  fatty  constituents, 
and  perhaps  other  constituents,  it  makes  a 
.very  valuable  food  for  human  beings. 
:  In  view  of  the  now  recognized  fact  that 
certain  of  the-  protein  constituents  of  maize 
sire  more  or  less  lacking  in  nutritive  avail- 
ability, the  desirability  of  adding  to  maize 
an  available  nutritive  protein  like  skim  milk 
that  has  not  undergone  marked  chemical 
change  from  high  heat,  will  be  obvious.  It 
mould  l>e  noted  that  there  are  physiological 
virtues  in  milk  that  are  not  calculable  as 
equivalents  in  the  ordinary  terms  for  energy 
or  nutrition  that  are  applicable  to  other 
foods.  The  skimming  of  fat  from  the  milk 
in  no  way  damages  it  for  food  so  far  as  its 
protein,  sugar,  mineral  salts  and  other  nutri- 
tive, constituents  'are  concerned. 

In  carrying  out  my  inventive  idea,  I  do 
not  confine  myself  to  any  special  method 
of  dehydrating  skim  milk  and  of  making 
compositions  therefrom.  The  general  idea 
is  to  remove  a  sufficient  amount  of  water 
from  it  and  to  secure  through  other  food 
additions,  a  sufficient  content  of  constitu- 
ents that  in  the  aggregate  comprises  suffi- 
cient fat  to  replace  so  far  as  is  dietically 
desirable  as  much  of  the  fat  that  has  been 
skimmed  from  the  milk  as  may  be  nutri- 


tively desirable.  I  also,  in  my  idea  of 
utilizing  skim  milk,  may  introduce  constitu- 
ents other  than  fats,  such  as  starchy  and 
flavoring  matters.  ,  •  ,  60 

It  is  obvious  that  the  general  idea  of  the 
invention  maj'  be  carried  out  by  mixing 
various  constituents  with  a  fluid  skim  milk, 
and  then  drying  and  pulverizing  the  mix- 
ture, or,  by  drying  and  pulverizing  the  in-  05 
gradients  separately  and  admixing  such  con- 
stituents in  desired  proportions. 

The  manner  in  which  I  carry  out  the  pur- 
pose of  the  invention  may  be  an  important 
feature  of  the  invention.     Some  methods  70 
are  better  than  others.     It  is  old  to  make 
compositions  of  whole  milk  and  cereals;  and 
to  dry  and  pulverize  such  compositions,  as 
through     for     example;     the     complicated 
method  of  making  a  dough  of  milk  and  75 
meal,  baking  it,  drying  it  and  pulverizing 
the  baked  product.     This    method    is    too 
costly  and  unsatisfactory    as    to    economic 
and  dietary  results.    Another  way  is  to  mix 
a  cereal  with  milk  and  then  dehydrate  the  80 
mixture  to  dryness  and  finally  pulverize  the 
dried   product.     This  process  is  not    very 
satisfactory  inasmuch  as  the  cereal  becomes 
more  or  less  dissolved  in  the  milk,  and  a 
very  hard  horny  mass  is  produced  which  is  85 
difficult  to  grind  and  which  is  difficult  to 
digest.     To  overcome  these  defects,  I  may 
adopt  several  other  methods.    For  example: 
I  dry  and  pulverize  skim  milk  separately 
and  apart  from  any  other  food  principle,  so 
by   any   known   method,    or    by    a    special 
method   that  I  have  devised.     I  then  add 
a  definite  proportion  of  the  dried  pulverized 
milk  to  a  selected  proportion  of  maize  meal 
or  other  comminuted  suitable  food1  material  95 
such  ns  ground  chocolate  or  dextrinized  bar- 
ley, and  then  thoroughly  admix  the    food 
constituents,  which  are  afterward  packaged. 
Such    packages   are   preferably  of   an   air 
and  moisture  proof  character,  and  prefer-  100 
ably,  are  subjected  to  a  sterilizing  heat  after 
their  sealing.     Sometimes  I  double-seal  the 
packages  against  external  decomposing  in- 
fluences.    Sometimes  I  use  a  paper  pack- 
age,  and   sometimes   a  hermetically   sealed  106 
metal   package,  as -in  case  of  a  condensed 
composition    of   skim,  milk   and   chocolate. 
In  the  latter  instance,  I  merely  condense 
the    skim    milk    and    add    chocolate    to    it 
either  before,  during  or  after  the  condensing  110 
process;   and  then  can  the  composition  in 
the  usual  way;  the  closed  can  being  ster- 


1,126,682 


ilized  after  the  can  is  sealed.  I  may  use 
admixtures  of  dried  skim  milk  and  dried 
chocolate  powder,  with  or  without  addi- 
tions of  sugar  or  other  materials.  In  this 

6  instance,  I  prefer  to  use  a  paper  package 
prepared  from  stiff  cardboard  in  packing 
the  composition,  of  a  square,  or  of  a  rounded 
form.  It  should  be  noted  here,  that  dried 
whole  milk  does  not  keep  as  well  as  dried 

10  skim  milk,  because  of  decompositions  of  the 
fat  which  occur  in  the  whole  milk.  If, 
however,  the  fat  is  closely  associated  with 
the  vegetable  substance  in  which  the  fat 
originates,  the  objection  as  to  poor  keeping 

15  quality  in  the  composition  is  overcome,  the 
contained  fat  not  becoming  disassociated' 
until  after  the  composition  is  moistened  and 
heated  during  its  preparation  for  consump- 
tion. The  original  state  of  association  pro-  ' 

20  tects  the  fat  from  oxidizing  processes,  and 
perhaps  other  decomposing  activities. 

I  usually  aim  to  secure  the  elimination  of 
most  of  the  water  from  skim  milk  by  some 
process  which  leaves  the  dried  milk  and  ad- 

25  mixed  other  constituents  in  the  form  of  dry 
powder  or  fine  granules;  the  admixed  con- 
stitutents being  added  either  during  the  proc- 
ess of  drying  the  milk  or  after  its  drying,  and 
being  of  nutritive  matters  such  as  corn  meal, 

30  barley,  other  cereals  or  chocolate,  in  suf- 
ficient quantities  to  secure  A  desirable  nu- 
tritive balance  to  the  admixture.  This  espe- 
cially applies  in  connection  with  adding  fat 
containing  food  constitutents.  In  carrying 

35  out  any  method  of  performing  this  process, 
it  may  be  accomplished  in  any  one  of  vari- 
ous ways.  I  may  gradually  add  to  corn 
meal  skim  milk,  and  heat  and  dry  the  same 
during  the  process.  This  method  I  have 

40  specifically  described  and  claimed  in  my  co- 
pending  application,  Sr.  No.  814,188  filed, 
January  24th  1914.  i  may  add  some  de- 
sirably flavored  materials  to  the  skim  milk, 
such  as  chocolate,  and  then  concentrate  the 

46  several  materials.    If  the  admixed  materials 
are  reduced  to  a  substantially  dry  condition, 
I  preferably  pack  the  same  in  some  form  of- 
paper  package  that  more  or  less  prevents  at- 
mospheric infections  of,  and  moisture  from 

50  entering  the  package.  I  preferably  subject 
any  package  of  such  compositions  to  steril- 
izing temperatures  after  its  sealing.  In- 
asmuch as  I  usually  add  more  or  less  in 
some  form  of  cereal  to  the  skim  milk,  if 

66  the  preparation  is  to  be  marketed  in  dry 
form,  I  preferably  use  a  cereal  that  is  rich 
in  vegetable  fats ;  but  not  haying  fat  in  such 
large  proportions  as  to  incite  non-organic 
decomposition  in  the  package.  If  I  add 

60  fats  that  would  be  subject  to  such  decompo? 
sitions,  I  hermetically  seal  such  packages, 


using  preferably  a  metal  container  for  tl 
admixed  ingredients.  This  is  particular 
the_  case,  if  I  add  chocolate  as  an  ingredie: 
to  incompletely  dehydrated  skim  milk. 
"  The  present  invention  differs  from  t! 
prior  art  inasmuch  that  I  recognize  the  d 
sirability  of  preparing  such  compositions  i 
will  have  a  satisfactory,  nutritively  well  ba 
anced  content  of  the  several  ingredient  ?{ 
To  secure  my  aim  I  perform  'a  combined  & 
ries  of  steps  or  processes  that  must  be  c 
actively  carried  out  in  full  to  secure  n 
aimed  for  result,-  some  of  which  individu 
steps  may  have  been  individually  and  sing  7 
performed  in  other  instances  out  witho: 
securing  the  advantage  of  my  particuL 
combination  of  steps  or  processes. 

Subject  matter  is  herein  disclosed  whii 
is  not  herein  claimed ;  but  which  is  claimt  g( 
in  one  or  more  of  the  following  of  my  c< 
pending  applications,  viz;  that  which  pa 
ticularly  relates  to  special  methods  of  deh; 
drating  milk  and  other  fluids,  in  ST.  N 
814,188,  filed  Jan.  24,  1914;  and  that  whic  8! 
particularly  relates  to  compositions  of  coc( 
and  skim  milk,  in  Sr.  No.  872,707,  filed  N. 
vember  18,  1914. 

What  I  claim  as  new  is : 

1.  The  method  herein  described,  whic  n 
consists  in,  admixing  pulverized  cerea 
with  dehydrated  skim  milk,  said  pulverize 
cereal  having  a  fat  content  at  least  reli 
tively  equal  to  the  butter  fat  removed  fro: 
the  milk  in  its  skimming. 

.2.  The  method  herein  described,  whic 
consists  in,  drying  and  pulverizing  skii 
milk  and  a  food  material  rich  in  vegetab 
fat,  said  material  having  its  fat  natural] 
associated  with  the  other  constituents  (  li 
the  material  and  being  pi-^ent  in  suitab 
proportion  to  gove  the  admixed  materials 
fat  content  approximately  equivalent  to  tl 
butter  fat  removed  from  the  milk. 

3.  As  a  new  food  product,  a  dry  con  H 
minuted    composition    of    skim    milk    an 
maize  or  Indian  corn,  said  compound  ha1 
ing  sufficient  proportions  of  skim  milk  an 
maize  therein  to  give  the  dried  compositio 
a  definite  well  balanced  economic  nutrith  1 
ratio  of  proteids  and  fats  between  its  sever! 
constitutents. 

4.  The    food    product    herein    describee 
which  consists  of  an  admixture  of  dried  pu 
verized  skim  milk  and  ground  maize,  tt  1 
admixture  having  a  desired  nutritive  ba 


ance. 


JOSEPH  MOSES  WARD  KITCHEN. 


Witnesses: 

GEO.  L.  WHZELOCK, 
BEATRICE  MIBVIS. 


UNITED  STATES  PATENT  OFFICE. 


RICHARD    EILERSEN,     OP    COPENHAGEN,    DENMARK. 
PROCESS  FOR  MAKING  CASEIN  FROM  BUTTERMILK. 


,130,439. 

Jo  Drawing. 


Specification  of  Letters  Patent.  Patented  Jan.  36,  1915. 

Application  filed  March  19, 1914.     Serial  No.  825,838. 


'o  all  whom  it  may  concern : 

Be  it  known  that  I,  KICHARD  EILERSEN, 

lerchant,  a  citizen  of  the  Kingdom  of  Den- 

mrk,  residing  at  No.  24  Kronprinsessegade, 

openhagen,  Denmark,  have  invented  cer- 

iin  new  and  useful  Improvements  in  Proc- 

;ses  for  Making  Casein  from  Buttermilk, 

id  of  which  the  following  is  a  specification. 

Hitherto  all  casein  has  been  made  from 

dmmed  milk  only,  and  it  has  up  to  now 

:en  considered  impracticable  to  make  casein 

•om  buttermilk.    Now,  however,  it  has  been 

iccessfully  done  to  make  casein  from  but- 

rmilk  by  the  following  process:  The  but- 

rmilk  is  heated  to  40-65  C.,  and  is  left  a 

iiw  hours  until  the  curd  has  separated  from 

lie  whey;  then  the  whey  is  drawn  off  and 

lie  curd  is  washed  with  cold  water,  and  cold 

ater  is  added  (while  stirring)  to  such  an 

':tent,  that  the  original  quantity  is  again 

)tained.     To  this  liquid  is  added  enough 

carbonate  of  soda  to  dissolve  the  casein, 

id  this  solution  is  now  run  through  a  sep- 

'ator;  thus  the  liquid  is  divided  into  three 

irts;  the  butterfat   of  the  buttermilk  is 

mplv  skimmed  off  through  the  cream  pipe 

'  the  separator;  the  dissolved  casein  flows 

it  through  the  other  pipe  of  the  separator 

id   the   albumen    is   thrown    against   the 

des  of  the  separator  and  clings  there,  and 

taken  out  in  thick  cakes  or  layers.    The 

ssolved  casein  is  then  precipitated  by  mu- 


riatic  acid   and  washed   with  cold  water; 
then  it  is  pressed  and  dried. 
I  claim  as  my  invention:  35 

1.  The  process  of  producing  casein  from 
buttermilk  consisting  in  separating  the  whey 
and  curd  by  the  application  of  heat,  wash- 
ing the  curd  with  cold  water,  adding  suffi- 
cient cold  water  to  replace  the  separated  40 
whey,  dissolving  the  casein  by  an  alkali  bi- 
carbonate,  separating   the   casein   solution, 
precipitating  the  casein  by  a  mineral  acid, 
and  washing  the  precipitate  with  cold  water. 

2.  The  process  of  making  casein  from  but-  45 
termilk  consisting  in  heating  the  buttermilk 

to  40~65  C.,  separating  thereby  the  whey 
from  the  curd,  drawing  off  the  whey,  wash- 
ing the  curd  with  cold  water,  adding  a 
quantity  of  cold  water  equivalent  to  the  50 
separated  whey,  dissolving  the  casein  by 
the  addition  of  a  sufficient  quantity  of  bi- 
carbonate of  sodium,  eliminating  the  butter 
fat  and  separating  the  albumen,  adding  mu- 
riatic acid  to  the  remaining  solution  to  pre-  55 
cipitate  the  casein,  and  washing  the  precipi- 
tate with  cold  water. 

In  testimony  whereof,  I  affix  my  signa- 
ture, in  presence  of  two  witnesses. 


KICHARD  EILERSEN. 


\v  itnesses: 

MARCUS  MOELLER, 
VRYGO  C.  EBERTT. 


pies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


UNITED  STATES  PATEKT  OFFICE. 


ANDREW  A.  DUNHAM,  OF  BAINBRIDGE,  NEW  YORK,  ASSIGNOR  TO  CASEIN  COMPANY 
OF  AMERICA,  A  CORPORATION  OF  NEW  JERSEY. 

DESICCATED  MILK  PRODUCT  AND  PROCESS  FOR  PRODUCING  SAME. 


1,126,734. 

No  Drawing. 


Specification  of  Letters  Patent.  Patented  Feb.  2,  1915. 

Application  filed  April  16, 1914.     Serial  No.  832,172. 


To  all  whom  it  may  concern  : 

Be  it  known  that  1,  ANDREW  A.  DUNHAM, 
a  citizen  of  the  United  States,  residing  at 
Bainbridge,  in  the  county  of  Chenango  and 
5  State  of  New  York,  have  invented  or  dis- 
covered certain  new  and  useful  Improve- 
ments in  Desiccated  Milk  Products  and 
Processes  for  Producing  Same,  of  which  the 
following  is  a  specification. 

10  This  invention  has  for  its  object  the  pro- 
duction of  a  food  or  medicinal  composition 
consisting  of  sodium  glycerophosphate,  or 
other  suitable  glycerophosphate,  admixed 
with  or  in  combination  with  the  solid  con- 

15  stituents  of  whole  or  skim  milk;  that  is  to 
say,  admixed  with  or  in  combination  with 
casein,  lactose,  albumen,  butter  fats  (where 
whole  milk  is  used)  and  the  salts  which  con- 
stitute the  so-called  solid  constituents  of 

20  milk,  the  composition  to  be  used  for  food 
or  medicinal  purposes.  In  speaking  of  milk 
in  the  paragraphs  following  I  refer  either 
to  whole  milk,  skim  milk  or  to  a  combina- 
tion of  both. 

25  Numerous  processes  and  products  have 
heretofore  been  known  in  which  albumin- 
ous substances,  like  the  proteids  of  corn, 
wheat,  etc.,  have  been  treated  in  various 
ways  with  sodium  glycerophosphate  to  pro- 

30  duce  a  product  in  an  easily  assimilable  form. 
So  far,  however,  as  is  known  to  me  no  one 
has  produced  a  dry  food  composition  con- 
sisting of  sodium  glycerophcsphate,  or  any 
other  suitable  glycerophosphate,  admixed 

35  with  or  in  combination  with  the  solid  con- 
stituents of  milk. 

In  carrying  out  my  invention  I  prefer 
first  to  evaporate  the  milk  to  a  heavy  con- 
densed form,  that  is  to  about  15  degrees 

40  Batime.  This  can  be  done  in  a  vacuum  pan 
or  any  other  suitable  receptacle  for  evapo- 
ration, and  the  resulting  condensed  milk  is 
then  treated  with  sodium  glycerophosphate 
or  any  other  suitable  glycerophosphate. 

145  Now  to  about  95  parts  of  the  condensed 
milk  I  add  preferably  about  five  parts  of 
sodium  glycerophosphate,  figured  on  a  dry 
weight  basis  of  the  milk.  The  sodium  glyc- 
erophosphate is  thoroughly  incorporated 

50  with  the  milk  and  the  mixture  is  then  dried 
by  any  suitable  means.  The  resulting  prod- 
uct is  quite  palatable  and  is  perfectly  solu- 
ble in  cold  water.  The  sodium  glycerophos- 


phate  does  not  coagulate  the  casein  in  the 
milk,  even  though  the  sodium  glycerophos-  55 
phate  used  reacts  acid  to  litmus. 

This  novel  product  has  a  very  distinct  ad- 
vantage over  other  compositions  containing 
a    glycerophosphate    and    albuminous    sub- 
stance,   because    the    product    is    palatable,  co 
easily  soluble  and  may  be  easily  assimilated. 

Instead   of   adding  the   sodium   glycero- 
phosphate to  condensed  milk  a  small  per- 
centage thereof  may  be  thoroughly  mixed 
with  dried  milk,  or  milk  powder,  if  desired,  65 
to  produce  the  novel  food  product.    Instead 
of  sodium  glycerophosphate,  any  other  suit- 
able   glycerophosphate    may    be    employed, 
meaning  by  "  suitable  "  a  glycerophosphate 
which  when  thoroughly  incorporated  with  70 
milk  and  the  mixture  dried,  or  when  ad- 
mixed or  combined  with  the  solid  constitu- 
ents of  milk,  will  produce  a  product  that 
will  be  palatable,  easily  soluble  and  easily 
assimilated,  and  which  possesses  food  and  75 
medicinal  values. 

While  it  is  preferred  to  combine  about 
five  per  cent,  of  the  glycerophosphate  with 
the  dry  constituents  of  the  milk,  in  produc- 
ing the  novel  food  or  medicinal  product,  it  go 
will  be  understood  that  this  percentage  of 
the  glycerophosphate  may  be  varied  to  suit 
different  conditions. 

Having  thus  described  my  invention  or 
discovery  I  claim  and  desire  to  secure  by  85 
Letters  Patent: 

1.  The  herein  described  process  for  pro- 
ducing glycerophosphate  milk  powder,  con- 
sisting in  thoroughly  mixing  a  glycerophcs- 
phate with  milk  on  a  basis  of  about  five  parts  90 
of  the  glycerophosphate  to  about  ninety- 
five  parts  of  the  solid  constituents  of  the 
milk,  and  then  drying  the  mixture  to  solid 
form. 

2.  The  herein  described  process  for  pro-  95 
ducing      sodium      glycerophosphate      milk 
powder,  consisting  in  thoroughly  mixing  so- 
dium glycerophosphate  with  milk  on  a  basis 

of  about  five  parts  of  the  sodium  glycero- 
phosphate to  about  ninety-five  parts  of  the  100 
solid  constituents  of  the  milk,  and  then  dry- 
ing the  milk  to  solid  form. 

3.  The  herein  described  process  for  pro- 
ducing   a    glycerophosphate   milk    powder, 
consisting  in  first  condensing  the  milk  to  105 
about  15  degrees  Baume,  then  thoroughly 


1,126,734 


incorporating  a  glycerophosphate  with  the 
condensed  milk  in  a  proporticn  of  about  five 
parts  of  the  glycerophosphate  to  about 
ninety-five  parts  of  the  solid  constituents  of 
5  the  milk,  and  then  drying  the  mixture  to 
solid  form. 

4.  The  herein  described  process  for  pro- 
ducing sodium  glycerophosphate  milk 
powder,  consisting  in  first  condensing  the 
10  milk  to  about  15  degrees  Baume,  then  thor- 
oughly incorporating  sodium  glycerophos- 
phate with  the  condensed  milk  in  a  propor- 
tion of  about  five  parts  of  the  sodium  glyc- 
erophosphate to  about  ninety-five  parts  of 


the  solid  constituents  of  the  milk,  and  then 
drying  the  mixture  to  solid  form. 

5.  A  food  or  medicinal  product  consisting 
of  desiccated  milk  containing  a  small  per- 
centage of  a  glycerophosphate. 

6.  A  food  or  medicinal  product  consisting 
of  desiccated  milk  containing  a  small  per- 
centage of  sodium  glycerophosphate. 

In  testimony  whereof  I  affix  my  signature, 
in  presence  01  two  witnesses. 

ANDREW  A.  DUNHAM. 
Witnesses : 

CAKLTON  CRUMB, 
L.  A.  STEVEXS. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents. 

Washington,  D.  C." 


F.  GOSSEL 
MANUFACTURE  OF  ARTIFICIAL  MILK. 

APPLICATION    FILED    MAYS,   1914.    RENEWED  MAR.  25,  1915. 


1,139,031. 


Patented  May  11, 1915. 


UNITED  STATES  PATENT  OFFICE. 


FRITZ  GOSSEL,  ,OF  FRANKFORT-ON-THE-MAIN,  GERMANY. 
MANUFACTURE  OF  ARTIFICIAL  MILK. 

1,139,031.  specification  of  Letters  Patent.        Patented  May  11, 1915. 

Application  filed  May  5,  1914,  Serial  No.  836.428.    Renewed  March  25,  1915.    Serial  No.  17,051. 


To  all  whom  it  may  concern  : 

Be  it  known  that  I,  FRITZ  GOSSEL,  citi- 
zen of  the  German  Empire,  residing  at 
Frankfort-on-the-Main,  Germany,  have  in- 
vented certain  new  and  useful  Improve- 
.ents  in  the  Manufacture  of  Artificial  Milk, 
of  which  the  following  is  a  specification. 

This  invention  relates  to  the  manufacture 
if  artificial  milk  from  vegetable  seeds  or 
ans  in  a  manner  similar  to  that  described 
in  my  prior  Patent  1082118  patented  Decem- 
ber 23rd,  1913.     The  present  invention  is 
directed  to  a  process  of  manufacturing  such 
an  artificial  milk  in  a  cheap  and  effective 
15  manner. 

In  manufacturing  artificial  milk  from  the 
soy  bean,  it  is  sought  first  of  all  to  obtain 
an  extract  containing  the  ingredients  of  the 
bean   which    resemble    tlie    components    of 
20  milk.    In  the  manufacture  of  any  particu- 
lar kind  of  milk  the  next  step  is  to  add  to 
and  emulsify  with  this  extract  any  other 
ingredients  as  may  be  lacking  therein.    By 
the  present  method  it  is  possible  to  obtain  a 
25  highly  nutritious  and  pleasant  tasted  milk 
in  which  the  albumins  and  fats  are  very 
finely  divided  and  perfectly  emulsified;  and 
the  milky  product  may  at  pleasure  be  varied 
to  simulate  various  natural  milks. 
30      In  the  following  description  while  I  shall 
refer  more   specifically   to  the   use   of   soy 
beans,  it  will  be  understood  that  the  other 
seeds,  and  mixtures  of  seeds,  referred  to  in 
said  patent  may  be  used  in  the  same  way. 
35  The  beans  are  washed,  decorticated  and  then 
round  into  a  fine  flour.     In  practice  the 
our  should  be  fine  enough  to  pass  through 
100  mesh  sieve,  as  the  fineness  of  the  flour 
improves  the   efficiency  of  the  extraction. 
40  If  a  coarser  flour  is  used  then  a  relatively 
greater  quantity  must  b*  employed  to  get 
he  same  strength  or  concentration  in  the 
tract. 

In  the  accompanying  illustration  I  have 
own  more  or  less  diagranunatically,  partly 
vertical  section  and  partly  ,in  elevation, 
n  organization  of  apparatus  elements  which 
ay  be  usefully  employed  in  the  hereinde- 
scribed  process. 

In  this  showing,  element  a  is  a  hopper  or 
receptacle  for  fine  flour.  Communicating 
with  it  is  a  screw  conveyer  b  leading  to 
chute  c.  Communicating  with  this  chute 
are  a  water  p_ipe  d  and  steam  pipe  e.  With- 
55  in  the  chute  is  a  rubbing  and  mixing  device 
composed  of  a  sieve  g  provided  with 


50 


ing  brush  h.  The  chute  feeds  to  mixer  / 
heated  by  a  steam  jacket  i.  The  mixer  is 
provided  with  a  stirrer  j  run  by  any  suit- 
able power.  Communicating  with  this  mixer  eo 
is  a  centrifugal  separator  k.  This  centrifu- 
gal separator  discharges  liquid  into  cooling 
tank  m.  Liquid  may  be  taken  from  this 
tank  to  a  centrifugal  device  of  the  general 
type  of  a  cream  separator  n.  Liquid  treated  65 
in  this  separator  passes  to  tank  o.  From 
this  tank  it  passes  through  pipe  p  to  emulsi- 
fier  q.  Vacuum  may  be  produced  in  this  ves- 
sel by  a  pipe  r  communicating  with  any 
suitable  vacuum  producing  means.  The  70 
emulsifier  is  provided  with  a  steam  jacket 
s,  an  inlet  t  for  oil  or  fat  and  a  sight  gage  u. 
A  glass  window  may  also  be  used.  From 
the  emulsifier  the  material  may  pass  via 
cooler  u'  into  a  storage  tank  v  whence  it  75 
ma.y  bo  withdrawn  by  any  suitable  means 
and  packaged  in  any  suitable  manner. 

The  soy  bean,  as  well  as  other  analogous 
seeds,  varies  in  composition  and  in  the  solu- 
bility or  ease  of  extraction  of  the  albumin  go 
and  fats.  There  is  a  variation  also  with 
the  age  of  the  bean  or  meal.  For  the  pur- 
pose of  facilitating  extraction,  it  is  best  to 
add  phosphate  of  soda  or  a  similar  sub- 
stance in  small  quantities.  85 

In  a  specific  embodiment  of  my  process 
using  the  apparatus  described,  I  first  f^ed 
the  fine  flour  from  a  b^  means  of  b  to  ele- 
ment c.  In  c  the  flour  is  mixed  with  water 
and  brought  into  the  form  of  a  thin  paste.  90 
The  water  entering  by  pipe  d  may  be  tem- 
pered by  steam  from  pipe  e  so  that  it  con- 
tacts with  the  flour  at  a  temperature  of 
about  90  to  95°  C.  The  water  used  should 
be  as  pure  as  possible  and  is  preferably  95 
boiled  and  cooled  before  entering  through 
pipe  d.  Presuming  %at  about  100  liters  of 
milk  are  to  be  made  in  an  operation,  the 
quantity  of  flour  fed  in  may  be  10  kilo- 
grams. If  the  flour  is  sufficiently  fine  the  100 
quantity  of  water  may  be  TOO  liters.  With 
this  quantity  about  5  grams  of  phosphate 
of  sodium  will  be  sufficient  where  the  bean 
flour  is  of  the  ordinary  freshness.  The 
"aging"  or  deteriorating  action  proceeds  105 
more  quickly  on  flour  than  on  the  bean  and 
for  this  reason  the  flour  should  always  be 
used  as  soon  after  grinding  as  may  be.  The 
thin  paste  in  c  is  best  well  rubbed  down  be- 
fore going  to  the  mixer  /.  For  this  pur-  no 
pose  sieve  g  and  rotating  brush  h  are  con- 
venient. The  pasty  material  passing  to  f  is 


1,139,031 


kept  therein  until  the  extraction  is  suffi- 
ciently complete.  As  a  rule  the  tempera- 
ture should  be  about  95°  C.  and  ordinarily 
extraction  will  be  complete  in  about  an  hour. 
5  While  the  soy  bean  flour  of  course  varies, 
it  may  be  assumed  to  have  a  composition 
about  as  follows: 

Albumin 43    percent. 

Fats  and  fatty  acids 22      "      " 

10  Carbohydrate 21      "      " 

Salts 5.5   «      " 

Cellulose  and  fiber 8.5"      " 

100.0 

Using  a  kilo  of  flour  with  10  liters  of 
water,  with  the  usual  degree  of  extraction 
(which  is  of  course  never  absolutely  per- 
fect) it  may  be  assumed  that  with  material 
80  of  this  analysis  the  liquid  in  the  mixer  will 
contain  on  an  average  about — 

Albumin   3.7  per  cent. 

Fats,  fatty  acids 2.0    "       " 

Carbohydrate 1.8    "       " 

18  Salts   _____ 0.5    "       " 

The  liquid  in  the  mixing  device  of  cour.se 
contains  a  solid  residue  in  addition  to  the 
materials  which  have  gone  into  solution. 
30  This  must  be  separated,  which  may  be  con- 
veniently effected  in  the  centrifugal  separa- 
tor k  shown.  Care  should  be  taken  that  no 
solid  matter  emerges  with  the  liquid.  The 
liquid  leaving  the  centrifugal  and  passing 
35  into  tank  m  should  be  cooled  down;  best 
approximately  to  room  temperature.  It  is 
orten  advisable  to  reduce  the  quantity  of 
oil  or  fat  in  the  liquid,  thereby  reducing 
the  particular  flavor  of  the  spy  bean.  This 
40  separation  or  partial  separation  of  fat  may 
be  effected  in  the  separator  n  shown.  The 
liquid  leaving  this  separator  and  having  its 
content  of  fat  and  oil  reduced  to  the  de- 
sired degree  is  the  raw  material  for  the 

45  manufacture  of  milk.  This  milk  in  the 
present  process  now  has  its  composition  ad- 
justed to  simulate  more  nearly  a  natural 
animal  milk.  For  this  purpose  it  is  ordi- 
narily necessary  to  add  additional  materials. 

50  The  amounts  to  be  added  will  in  all  cases 
depend  on  the  degree  of  concentration  of 
the  extract  and  on  the  amount  of  fats  or 
fatty  acids  removed  in  the  separator  n.  If 
we  assume  that  1  per  cent,  of  fats  still  re- 

55  main  in  the  liquid  and  it  is  desired  to  pro- 
duce a  milk  containing  say  3.5  per  cent,  of 
fats,  then  in  the  case  under  consideration 
2.5  kilos  of  any  suitable  fat  or  oil  or  mixture 
of  fats  or  oils  may  be  added.  The  other 

60  ingredients  to  be  added  may  be  calculated 
the  same  way.  The  ingredients  usually 
added  are  soluble  carbohydrates  (sugars), 
sodium  chlorid,  and  carbonate  of  sodium  or 
the  like.  With  material  such  as  just  de- 

65  scribed  about  2.4  kilograms  of  carbohydrate 


may  be  added,  with  6  grams  of  sodium 
chlorid  and  60  grams  of  carbonate  of  so- 
dium. 

The  choice  of  the  fat  to  be  used  and  also 
of  the  carbohydrate  is  determined  by  the  70 
nature  of  the  "product  desired.    If  a  thick 
creamy  liquid  is  desired,  a  thick  or  heavy 
oil  is  used,  such  as  cocoanut  oil.    If  a  thin- 
ner  product  is  required  a  thinner  oil  or 
mixture  of  oils  is  used,  such  as  sesame  oil.  75 
The  carbohydrate,  or  carbohydrate  material, 
used  depends  on  the  flavor  and  other  prop- 
erties desired.     Cane  or  beet  sugar,  milk 
sugar,  malt  extract,  etc.,  may  be  used.    If 
it  is  desired  to  produce  a  milk  which  will  go 
not   discolor   on   heating,    malt   extract   is 
avoided  and  milk  sugar  or  beet  or  cane 
sugar   is   used   or   any   mixture    of    these. 
Choice  as  regards  flavor,  etc.,  of  oil  or  car- 
bohydrate must  of  course  in  every  case  be  85 
made  according  to  the  results  required  and 
this  also  applies  to  the   addition   of   any 
flavoring  or  bacterial  culture  which  may  be 
added.    The   added   ingredients  are  thor- 
oughly  admixed   and  emulsified   with   the  90 
liquid  in  q.    Emulsification  may  be  under 
either  pressure  or  vacuum;  and  is  advan- 
tageously under  vacuum.    While  ordinary 
types  of  emulsifying  apparatus  in  which 
liquids  are  passed  at  a  high  pressure  through  95 
narrow  tortuous  passages,  etc.,  may  be  used, 
I  regard  as  advantageous  a  simple  type  of 
apparatus  using  vacuum,  such  as  is  illus- 
trated.    In  the  emulsification  it  is  advan- 
tageous to  provide  some  degree  of  vacuum  100 
prior  to  introducing  the  liquid  from  tank  o. 
During  emulsification,  the  temperature  may 
be  maintained  at  from  35  to  40  C.    At  this 
temperature  under  vacuum  the  liquid  may 
be  boiled  with  a  production  of  some  vapors.  105 
It  is  best  to  add  the  oils  and  other  ingredi- 
ents during  the  emulsification  rather  than 
prior  thereto   (in  vessel  o),  using  for  this 
purpose  introductory  means  t.    The  added 
material    should    enter    the    emulsifier    at  .no 
about    the    same    temperature    as    prevails 
therein  or  at  a  little  higher  temperature. 
Ebullition  may  be  continued  until  complete 
emulsification    is    reached.     Conditions    in 
the  emulsifier  should  be  carefully  watched  115 
and  kept  constant.     A  temperature  of  about 
the  degree  indicated  gives  very  good  results. 
When    the    liquid    circulating    within    the 
emulsifier  shows  no  visible  indications  of 
fatty  globules  or  particles  ajid  is  of  a  uni-  120 
form  nature,  emulsification  may  be  regarded 
as   completed.    The    conditions   should   be 
carefully  watched  and  kept  constant  and  the 
temperature    according   to   my    experience 
hitherto,  should  be  also  kept  about  the  de-  125 
gree  indicated  above.    A  glass  window  or 
glass  tube  u  should  be  provided  in  the  tank 
q  to  facilitate  observation.    When  the  liquid 
passing  the  glass  shows  no  signs  of  fatty 
globules  or  particles  and  is  of  a  uniform  130 


1,130,031 


a 


nature,  emulsification  is  completed.  Alter 
the  emulsification  the  liquid  should  he 
quickly  cooled,  as  by  the  device  n'  shown. 
The  liquid  finally  collected  in  storage  (auk 
5  v  will  of  course  be  less  than  100  liters,  (op- 
erating in  the  described  manner)  since  more 
or  less  vapor  will  be  drawn  oil'  in  produc- 
ing the  vacuum.  Suflicicnt  pure  water  may 
therefore  be  added  to  the  milk  to  briny  the 

10  volume  back  to  100  liters.  The  milk  is  now 
ready  for  consumption  or  use  in  cooking, 
baking,  or  the  manufacture  of  the  usual 
milk  products. 

If  desired  pure  cultures  of  suitable  bac- 

16  teria  such  as  the  organism  known  as  B.  lavtis 
acidi  or  B.  massal,  may  be  added  to  the 
milky  material. 
What  I  claim  is: — 
1.  The  method  of  manufacturing  artifi- 

20  cial  milk  from  vegetable  beans  which  com- 
prises making  an  extract  of  such  beans  with 
hot  water  at  a  temperature  below  100°  C. 
.of  those  ingredients  suitable  for  making 
milk,  removing  undissolved  substances  from 

25  said  extract  and  adding  to  and  emulsifying 
with  the  extract  fats,  sugars  and  the  like 
while  maintaining  the  extract  under  as  con- 
stant condition  of  temperature  and  pres- 
sure as  possible. 

30  2.  The  method  of  manufacturing  artifi- 
cial milk  from  vegetable  beans  which  com- 
prises making  a  water  extract  from  beans 
in  a  finely  divided  form,  of  the  albumins, 
fats,  carbo-hydrates  and  salts  contained 

35  therein,  separating  said  extract  completely 
from  the  residue  of  the  beans  and  adding 
to  the  extract  and  emulsifying  therewith 
fats,  sugars  and  the  like,  said  emulsification 
being  effected  under  constant  conditions  of 

40  temperature  and  pressure. 

8.  The  method  of  manufacturing  artifi- 
cial milk  from  vegetable  beans  which  com- 
prises making  a  water  extract  from  such 
beans  in  a  finely  divided  form,  of  the  al- 

45  bumins,  fats  and  carbohydrates  and  salts, 
separating  said  extract  completely  from  the 
residue  of  the  beans,  removing  a  portion  of 
the  fats,  and  adding  to  the  extract  and 
emulsifying  therewith  additional  fats, 

50  sugars  and  the  like,  said  emulsification  be- 


ing e fleeted   under  constant  conditions  of 
temperature  and  pressure. 

(.The  method  of  manufacturing  syn- 
thetic milk  from  vegetable  beans  consisting 
in  making  an  extract  in  water  of  the  nutri-  55 
tne  constituents  of  said  beans,  eliminating 
fatty  matter  from  said  extract  and  adding 
to  and  embodying  with  the  resulting  prod- 
uct such  materials  as  are  required' to  make 
its  composition  approximate  that  of  milk.  60 

•">.  The  method  of  manufacturing  artifi- 
cial milk  from  vegetable  beans  which  com- 
prises treating  fine  Hour  of  the  bean  with 
pure  hot  water  and  intimately  mixing  said 
(lour  and  water  at  a  temperature  below  the  65 
boiling  point,  retaining  said  flour  and  water 
in  paste  form  and  -hot  for  a  time,  com- 
pletely separating  the  liquid  extract  from 
the  residue,  removing  a  portion  of  the  fats 
in  said  extract,  and  emulsifying  fats  with  70 
.said  extract  at  a  temperature  of  about  40°  C. 

G.  In  the  manufacture  of  artificial  milk 
from    vegetable    beans,    the   process   which 
comprises  making  an  extract  of  the  bean 
containing  the  fats,  albumins  and  other  con-  75 
stititents  in  finely  divided  form,  introduc- 
ing additional  fats  and  other  constituents 
of  milk  to  said  extract  at  approximately  the 
same  temperature  as  the  extract  itself  and 
emulsifying  suid  extract  and  fat  under  con-  80 
slant  conditions  of  heat  and  pressure. 

7.  In  the  manufacture  of  artificial  milk 
from  vegetable  beans,  the  process  which 
comprises  making  an  extract  of  the  bean 
containing  the  fats,  albumins  and  other  con-  85 
stitiients  in  finely  divided  form,  passing 
said  extract  into  an  evacuated  vessel  'and 
maintaining  the  same  at  a  temperature  of 
about  40°  C.,  adding  fat  at  about  the  same 
temperature  and  maintaining  the  vacuum  ao 
and  temperature  so  that  the  liquid  is  in  a 
constant  state  of  ebullition  until  emulsifica- 
tion ir-  complete. 

In  test/ in  yiiy  whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of  95 
two  subscribing  witnesses. 

FRITZ  GOSSEL. 

Witnesses : 

LYON  HARRIS, 
JEAN  GRUND. 


UNITED  STATES  PATENT  OFFICE. 


BURT  E.  DUNN,  OF  MUNCIE,  INDIANA,  ASSIGNOR  TO  DUNN'S  WHOLE  MILK  BUTTER- 
MILK COMPANY,  INC.,  OF  MUNCIE,  INDIANA,  A  CORPORATION  OF  INDIANA. 

METHOD  OF  MAKING  A  WHOLE-MILK  PRODUCT. 

1,143,516.  Specification  of  tetters  Patent.       Patented  June  15, 1915. 

No  Drawing.  Application  filed  August  11, 1914.     Serial  No.  856,238. 


To  oil  whom  it  may  concern : 

Be  it  known  that  I,  BURT  E.  DUNN,  a 
citizen  of  the  United  States,  residing  at 
Muncie,  in  the  county  of  Delaware  and  State 
5  of  Indiana,  have  invented  new  and  useful 
Improvements  in  Methods  of  Making  a 
Whole-Milk  Product,  of  which  the  following 
is  a  specification. 

The  present  invention  relates  to  a  milk 

10  product  particularly  suitable  for  use  by  in- 
valids, or  other  persons  having  weak  diges- 
tion, which  also  will  be  suitable  for  use  as  a 
general  beverage,  which  shall  have  a  flavor 
similar  to  buttermilk  but  which  production 

16  will  be  materially  more  nourishing  than  but- 
termilk since  it  contains  all  the  ingredients 
of  the  whole  milk.  This  material  also  will 
be  as  easy  to  digest  as  buttermilk,  and  on 
account  of  the  fact  that  it  contains  all  the 

20  fat  of  the  original  milk  will  be  more  nourish- 
ing than  ordinary  buttermilk. 

In  producing  this  beverage  I  may  start 
with  sour  milk,  containing  up  to  about  .6  % 
of  lactic  acid  or  if  sour  milk  is  not  available, 
I  may  use  sweet  milk.  In  operating  upon 
sweet  milk  I  heat  the  same  to  a  temperature 
of  90°  F.,  and  allow  the  same  to  stand  at  this 
temperature  for  ten  to  twelve  hours,  or  until 
an  acidity  equal  to  about  .6  %  of  lactic  acid 

30  is  developed. 

After  reaching  the  desired  state  of  acidity, 
the  milk  must  be  at  once  cooled  to  a  tem- 
perature of  45°  F.,  since  if  allowed  to  stand 
at  a  temperature  of  90°  F.,  for  a  longer  time, 
the  fat  would  separate,  in  the  form  of  butter, 
which  would  injure  the  product,  since  it 
would  remove  the  fat  content.  The  milk  is 
then  placed  in  a  cylindrical  agitator  and  is 
rapidly  and  vigorously  agitated  the  agitat- 


25 


ing  member  being  rotated  at  a  speed  of  one  40 
hundred  and  fifty  revolutions  per  minute 
for  about  twenty  minutes,  in  order  to  pro- 
duce a  thorough  and  complete  mixture  of  the 
ingredients. 

Thereupon   the   product  is  ready  to  be  48 
placed  into  bottles,  and  iced  ready  for  ship- 
ment and  use.     In  this  condition  it  will  keep 
for  several  weeks,  being  maintained  at  a 
temperature  below  45°  F.,  during  said  time. 

I  call  attention  to  the  fact  that  no  harmful  60 
ingredients  are  added  to  the  milk  at  any 
stage,  and  nothing  is  removed  from  the  milk, 
except  the  sugar  which  has  been  converted 
more  or  less  into  lactic  acid. 

I  claim: —  6B 

1.  A  process  of  producing  a  nutritive  milk 
beverage,  said  process  comprising,  maintain- 
ing untreated  whole  milk  at  a  temperature 
of  about  90°  F.,  for  ten  to  twelve  hours, 
cooling  said  milk  before  separation  of  the  80 
butter  fat  occurs,  to  a  temperature  of  about 
45°  F.,  and  thoroughly  agitating  the  same, 
while  at  said  temperature. 

2.  A  process  of  producing  a  milk  beverage, 
which     comprises     maintaining     untreated  86 
whole  milk  at  a  temperature  of  about  90°  F., 
until  an  acidity  equal  to  about  .6  %  of  lactic 
acid  has  been  secured,  at  once  cooling  the 
product  to  about  45°  F.,  and  thoroughly  agi- 
tating, while  at  said  temperature,  in  order  to 
produce  a  homogeneous  mixture  containing 
all  the  fat  of  the  whole  milk. 

In  testimony  whereof  I  affix  my  signature 
in  presence  of  two  witnesses. 

BUET  E.  DUNN. 
Witnesses : 

NOAH  D.  BERRY, 
WILL  B.  KOONS. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


aarrATB 


era  .at  xaua 

XJOff 


•-..B*I, 


- 


0£ 


A.J.  DAVIS. 
METHOD  OF  PRESERVING  MILK  AND  MILK  PRODUCTS. 

APPLICATION    FILED    DEC.  18,   1911. 


1,157,976. 


Patented  Oct.  26, 1915. 

2  SHEETS-SHEET  I. 


A  J.  DAVIS. 
METHOD  OF  PRESERVING  MILK  AND  MILK  PRODUCTS. 

APPLICATION    FILED    DEC.   18,   1911. 


1,157,976. 


Patented  Oct.  26, 1915. 

2  SHEETS-SHEET  2. 


UNITED  STATES  PATENT  OFFICE. 


1,157,976. 


ALBERT  J.  DAVIS,  OF  NEW  YORK,  N.  Y. 
METHOD  OF  PRESERVING  MILK  AND  MILK  PRODUCTS. 

Specification  of  letters  Patent.          Patented  Oct.  86, 1915. 

Application  filed  December  18, 1911.    Serial  Ho.  666,535. 


To  aU  whom  it  may  concern : 

Be  it  known  that  I,  ALBERT  J.  DAVIS,  a 
citizen  of  the  United  States,  and  a  resident 
of  the  city,  county,  and  State  of  New  York, 
5  have  invented  a  Method  of  Preserving  Milk 
and  Milk  Products,  of  which  the  following 
.is  a  specification. 

The  principal  objects  of  m}'  invention  are 
to  preserve  milk  and  milk  products  for  as 

10  long  a  time  as  possible,  and  without  ma- 
terially changing  their  character  except  by 
the  removal  of  the  injurious  bacteria  from 
the  products. 

Another  object  of  my  invention  is  to  re- 

16  move  all  bacteria  and  other  elements  that 
are  injurious  to  health  from  the  milk  or 
milk  products,  and  to  prevent  the  admis- 
sion of  said  elements  to  the  products  for  as 
long  a  time  as  possible,  but  without  ma- 
•  20  terially  changing  their  character. 

My  invention  consists  in  subjecting  the 
milk  or  milt  products  to  a  pasteurizing  tem- 
perature of  from  about  one  hundred  and 
thirty  five  to  one  hundred  and  sixty  five  de- 

26  grees  Fahrenheit  (135°  to  165°  F.),  intro- 
ducing said  products  at  said  pasteurizing 
temperature  into  clean  and  preferably  hot 
bottles,  jars,  or  other  receptacles,  the  tem- 
.     perature  of  said  receptacles  at  such  time 

30  when  hot  being  about  or  near  that  of  said 
pasteurizing,  then  closing  the  receptacles 
while  they  and  the  inclosed  products  are  at 
said  temperatures.  After  this  the  closed  re- 
ceptacles containing  the  pasteurized  prod- 

35  ucts,  may  be  held  at  said  temperature  for 
any  desired  time  in  order  to  insure  complete 
pasteurization,  and  then  allowed  to  cool  at 
the  ordinary  temperature,  or  cooled  in  any 
convenient  manner,  as  desired. 

40  The  accompanying  drawing  is  a  diagram- 
matic illustration  of  apparatus  such  as  could 
be  used  for  carrying  out  my  invention  in  the 
treatment  of  milk  or  milk  products. 

Figure  1  represents  a  bottle  washing  ap- 

45  paratus,  a  milk  pasteurizer,  a  bottle  filling 
and  stoppering  machine,  and  one  end  of  a 
device  for  holding  the  bottled  milk  or  milk 
products  at  an  even  temperature,  and  Fig.  2 
represents  the  other  end  of  said  device  and 

50  a  cooling  apparatus. 

The  following  characters  represent  like 
parts  in  both  figures :  1  is  an  ordinary  milk 
bottle  washing  apparatus,  2  is  a  milk  pas- 
teurizer, 3  is  a  milk  bottle  filling  machine,  4 

55  is  a  bottle  stoppering  machine.  5  is  an  ap- 
paratus for  keeping  milk  or  similar  prod- 


ucts at  an  even  temperature,  6  is  a  cooling 
apparatus,  and  7  is  a  table  beyond  said  ap* 
paratus. 

All  of  the  above  devices  are  preferably  80 
used  in  my  improved  method  of  preserving 
milk  and  similar  milk  products,  and  all  of 
said  devices  except  the  pasteurizer  being  ar- 
ranged in  continuous  order  from  the  bottle 
washing  apparatus  to  the  final  cooling  ap-  85 
paratus  and  delivery  table. 

The  bottle  washing  apparatus  is  provided 
with  a  receptacle  8  which  is  nearly  closed, 
leaving  room,  however,  for  the  admission  to 
and  outlet  from  the  same  of  boxes  or  cases  »u 
containing  milk  bottles.  Extending  longi- 
tudinally within  and  beyond  said  receptacle 
8  is  a  horizontal  support  9  preferably  in  the 
form  of  rails  for  supporting  the  boxes  con- 
taining the  milk  bottles  and  guiding  them  75 
thereon.  This  support  or  table  9  continues 
beyond  the  washing  apparatus  1  through  the 
bottle  filling  and  stoppering  machines  and 
to  the  apparatus  for  keeping  the  even  tem- 
perature, 5.  Supported  under  the  rails  of  so 
the  support  9  are  shallow  jackets  10,  into 
which  are  led  small  outlet  pipes  11.  Other 
outlet  pipes  12  are  situated  within  the  cas- 
ing 8  above  the  support  9,  and  both  pipes  11 
and  12  are  connected  with  supply  pipes  13  86 
from  a  source  of  hot  water  or  other  liquid 
supply  under  pressure,  as,  for  example, 
from  a  pump  14. 

15  is  a  receiving  tank  for  the  pasteurized 
milk  which  enters  said  tank  from  the  pas-  90 
teurizer  hereinafter  to  be  described. 

16  is  a  vertically  movable  platform,  which 
is  adapted  to  be  raised  and  lowered  at  will 
by  means  of  bell  crank  lever  17,  18,  the 
handle  being  shown  at  17.  95 

19  represents  the  ordinary  spring  valves 
that  are  connected  with  the  tank  15  for  the 
purpose  of  filling  the  milk  bottles,  when 
they  are  raised  by  the  platform  16  so  that 
the  necks  of  said  bottles  will  press  upon  100 
the  lower  ends  of  said  valves  and  open  the 
same. 

20  is  a  tank  for  holding  the  supply  of 
milk  to  be  treated.     Extending  downward 
from  said  tank  is  an  inlet  pipe  21  for  the  106 
passage  of  the  milk  from  the  tank  20  into 
the  pasteurizer  2. 

22  is  a  steam  inlet  pipe  for  the  introduc- 
tion of  steam  into  a  steam  jacket  23  sur- 
rounding the  inlet  pipe  21.     Surrounding  110 
the  outer  wall  of  said  jacket  23  is  a  casing 
24  there  being  a  space  between  said  casing 


1,157,976 


and  wall  and  a  passageway  at  the  bottom 
of  said  casing  from  said  space  outward. 
Outside  of  the  casing  24  is  the  exterior  cas- 
ing 25  which  is  preferably  corrugated,  there 
6  also  being  a  space  between  said  two  casings 
24  and  25.  The  top  of  casing  24  is  closed, 
as  is  also  the  top  of  the  casing  25  except 
for  the  introduction  of  the  outlet  pipe  28. 
Both  .ends  of  the  steam  jacket  23  are  closed, 
10  and  said  upper  ends  are  also  connected  by 
a  closed  dome  or  ceiling,  except  for  the  pas- 
sage therethrough  of  the  outlet  end  of  the 
pipe  21.  The  outlet  pipe  28,  as  above  stated 
passes  through  the  closed  top  of  the  outer 
16  casing  25  and  extends  down  into  the  tank 
15  of  the  bottle  filling  machine  3. 

29  represents  milk  bottles  inclosed  in  an 
ordinary  box  or  casing  30. 

31  represents  the  vertical  tubes  for  .con- 
2o  taining  the  ordinary  paper  or  similar  disk 
stoppers  for  the  milk  bottles,  and  32  is  the 
handle  -lever  for  forcing  the  same  down  to 
the  bottles  and  inserting  the  disks  or  other 
stoppers. 

25  33  is  an  endless  carrier  provided  with 
wings  or  partitions  34  extending  outward 
from  the  same,  and  for  the  purpose  of  divid- 
ing the  device  5  into  compartments,  since 
said  wings  34  extend  to,  or  almost  to,  the 
30  top  of  said  device  5. 

35  is  a  jacket  for  hot  water  or  steam  for 
the  purpose  of  keeping  the  device  5  and 
whatever  is  in  said  device  of  practically  the 
same  temperature  as  said  jacket. 
<»6  The  cooling  apparatus  6  is  supplied  with 
tanks  36,  37  for  water  or  other  liquid,  said 
tanks  being  divided  by  a  partition  38.  There 
may  be  as  many  of  these  tanks  as  desired, 
but  the  last  tank  should  be  for  cold  liquid, 
40  preferably  iced.  The  preceding  tank  or 
tanks  may  be  of  warmer  water,  those  of  each 
succeeding  tank  being  for  liquid  colder  than 
the  preceding  one.  The  carrier  34  is  adapt- 
ed to  pass  not  only  through  the  device  5  but 
46  through  the  cooling  apparatus  6,  and  the 
tank  or  tanks  of  said  apparatus.  For  this 
purpose  I  have  shown  the  partition  38  in  the 
form  of  a  double  incline  and  with  the  car- 
rier 33,  34  passing  through  said  tanks  and 
50  over  said  incline,  to  the  delivery  table  7. 
There  is  also  a  decline  for  the  carrier  33,  34 
from  the  device  5  into  the  first  tank  36  of 
the  cooler  6,  and  there  is  an  incline  from  the 
last  tank  37  to  delivery  table  7.  The  car- 
(5  rier  33,  34  can  be  operated  in  any  manner, 
as,  for  example,  by  providing  it  with 
sprocket  chains  passing  over  ordinary 
sprocket  wheels  39. 

My  improved  method  when  used  with  the 

60  above  described   apparatus  is  as   follows: 

The  boxes  or  empty  bottles  29,  30  are  first 

inserted  in  the  receptacle  8  of  the  washing 

apparatus  1  on  the  rails  of  the  «pu«t  9, 

over  the  jackets  10.    The  hot 

•4  by  the  pomp  14  to  be 


pipes  11  and  12  so  that  the  interior  of  the 
bottles  and  the  boxes  and  the  exterior  of  the 
same  shall  be  completely  washed  and  pref- 
erably heated,  the  hot  water  or  steam  that  is 
injected    through    .the    pipes    11    and    12  70 
thoroughly  cleansing  and  heating  the.  bottles. 
While  this  is  taking  place,  the  milk  from 
the  tank  20  passes  down  to  pipe  21  into  the 
pasteurizer,  which  Heats  the  milk  to  a  tern-, 
perature  about  135°  to  165°  F.,  preferably  75 
somewhat  over  135°,  to  prevent  too  much 
cooling  of  the  milk  before  it  enters  the 
bottles.     The  milk  in  the  pasteurizer  2  is 
heated  by  the  surrounding  steam  jacket  23, 
the  milk  passing  up  through  the  pipe  21,  go 
into  the  dome  above  the  steam  jacket  and 
outside  of  said  jacket,  and  then  around  the 
inner  casing  24  and  out  of  the  pipe  28  into 
the  tank  15.    The  boxes  of  bottles  29,  30  are 
tnen  drawn  out  of  the  washing  apparatus  1.  85 
and  turned  right  side  up  upon  the  platform 
16  of  the  filler  3.     Said  platform  is  then 
raised  by  the  lever  17,  18  so  that  the  outlet 
ends  of  the  valves  19  enter  the  mouths  of 
said  bottles,  and  the  pasteurized  milk  from  M 
the  tank  15  enters  the  bottles  29.    The  tem- 
perature of  the  bottle  washing  machine  1 
in  order  to  produce  the  best  results  should 
keep  the  bottles  up  to  as  near  as  possible 
the   temperature   of  the   pasteurized  milk  tf 
that   is  to  enter  said  bottles.     After  the 
bottles  have  been  filled,  the  platform  16  is. 
lowered,  and  the  boxes  of  bottles  29,  30  are 
drawn  along  the  rails  of  the  platform  9  un- 
der the  tubes  31  of  the  stoppering  machine,  IM 
when  the  disk  stoppers  are  inserted  in  the 
necks  of  the  bottles  in  the  usual  manner  by 
means  of  the  handle  32 'forcing  the  disks  or 
stoppers  into  the  bottle  necks.     Up  to  this 
point  the  milk  at  a  pasteurizing  temperature  105 
has  been  introduced  into  the  clean  bottles 
when  they  were  at  practically  the  same  tem- 
perature, and  sealed.     If  desired,  the  filled 
bottles  will  then  be  allowed  to  cool  naturally, 
or  in  any  desired  manner.    The  best  results  n« 
for  insuring  complete  pasteurization,  how- 
ever, are  attained  by   retaining  the   filled 
bottles  at  the  pasteurizing  temperature^for 
some  little  time,  and  this  can  be  done  by 
passing  the  filled  bottles  29  in  the  boxes  30  115 
onto  the  carrier  33  between  two  adjacent 
wings    34,    and    then    drawing    the    same 
through  the  device  5  over  the  heating  jacket 
35.    The  carrier  can  be  operated  at  will  as 
fast  or  as  slowly  as  desired,  or  it  may  remain  120 
quiet  for  a  while  with  the  filled  bottles  in- 
side  the   receptacle   5.     In  the  apparatus 
above  described  and  illustrated  in  the  draw- 
ings, after  the  filled  bottles  in  the  boxes 
have  been  passed  by  the  carrier  out  of  the  125 
device  5,  they  are  carried  down  into  the 
tank  of  cooling  liquid  36,  and  then  pass  into 
a  tank  of  a  still  colder  liquid  37  and  then 
said  tank  out  upon  the  delivery  table 
the  bottles  containing  the  milk  are  IM 


1,157,976 


ready  for  sale  or  shipment.  As  above 
•stated,  the  last  tank  37  should  be  very  cold 
and  for  containing  iced  water  or  some  other 
rapidly  cooling  medium. 

5  I  am  aware  that  it  is  old  to  preserve  milk 
by  sterilizing  it,  but  this  treatment  entirely 
changes  the  character  of  the  milk,  in  fact, 
it  boils  it.  The  main  object  to  be  attained 
in  preserving  milk  is  to  still  retain  its  origi- 

10  nal  character.  I  have  found  that  cold  bot- 
tles or  receptacles  accumulate  a  large  amount 
of  injurious  bacteria,  which  soon  causes 
everything  that  is  placed  therein  to  spoil 
and  renders  it  unfit  for  use.  The  cleaning 

15  of  the  bottles  at  a  temperature  of  135°  to 
165°  F.,  and  retaining  them  at  this  tempera- 
ture while  the  milk  at  practically  the  same 
temperature  is  inserted  therein,  and  then  the 
sealing  of  the  bottles -will  accomplish  the 

20  purpose  of  preventing  the  admission  and 
growth  of  injurious  bacteria  in  the  bottles 
and  in  th«  milk.  When  the  bottles  treated 
in  the  manner  above  described  are  kept  at 
a  temperature  of  the  pasteurized  milk  at  say 

25  from  135°  to  165°,  for  a  short  time  and  then 
afterward  cooled,  the  milk  may  be  kept  pure 
and  fresh  for  a  considerable  length  of  time 
without  any  extra  refrigeration  or  addi- 
tional cooling. 

30  I  do  not  limit  myself  to  the  precise  meth- 
od above  set  forth,  nor  to  the  apparatus 
aboye  described  and  shown  in  the  drawings, 
as  it  "will  be  evident  that  many  changes  may 
be  made  therein  without  departing  from  the 

35  spirit  of  my  invention,  or  sacrificing  its 
principal  advantages. 

What  I  claim  as  new  and  desire  to  secure 
by  Letters    Patent  is: 

1.  The   improved   method   of   preserving 
40  milk    and    similar    products    consisting   in 

pasteurizing  the  same,  then  while  at  its  pas- 
teurizing temperature  and  without  interme- 
diate treatment,  introducing  it  into  a  clean 
heated  receptacle  and  closing  said  receptacle 
45  while  hot,  and  with  the  product  at  the  pas- 
teurizing temperature. 

2.  The    improved    method   of   preserving 
milk  and  similar  products  consisting  in  pas- 
teurizing the  same,  then  while  at  its  pasteur- 

50  izing  temperature  and  without  intermediate 


treatment,  introducing  it  into  a  clean  re- 
ceptacle heated  to  pasteurizing  temperature 
and  closing  said  receptacle  while  hot. 

3.  The   improved  method  of  preserving 
milk  and  similar  products  consisting  in  pas-  55 
teurizing  the  same,  then  while  at  its  pasteur- 
izing temperature  and  without  intermediate 
treatment,  introducing  it  into  a  clean  heated 
receptacle,  closing  said  receptacle  while  hot, 
and  with  the  product  at  the  pasteurizing  60 
temperature,  and  rapidly  cooling  the  recep- 
tacle an(l  inclosed  product. 

4.  The   improved   method   of   preserving 
milk  and  similar  products  consisting  in  pas- 
teurizing the  same,  then  while  at  its  pasteur-  65 
izing  temperature  and  without  intermediate 
treatment,  introducing  it  into  a  clean  recep- 
tacle heated   to   pasteurizing  temperature, 
then   closing  said   receptacle,   and  cooling 
the  receptacle  and  inclosed  product.  70 

5.  The   improved   method   of  preserving 
milk  and  similar  products  consisting  in  pas- 
teurizing the  same,  then  while  at  its  pasteur- 
izing temperature  and  without  intermediate 
treatment,  introducing  it  into  a  clean  recep-  75 
tacle   heated   to   pasteurizing  temperature, 
then  closing  said  receptacle,  then  retaining 
the  receptacle  and  inclosed  product  at  sub- 
stantially the  same  temperature  for  an  ap- 
preciable timie  and  then  cooling  the  same.       80 

6.  The   improved  method   of  preserving 
milk  and  similar  products  consisting  in  pas- 
teurizing the  same,  then  while  at  its  pasteur- 
izing temperature  and  without  intermediate 
treatment  introducing  it  into  a  clean  heated  85 
receptacle,  closing  said  receptacle  while  hot, 
and  with  the  product  at  the  pasteurizing 
temperature  and  retaining  for  an  appreci- 
able time  the  receptacle  and  inclosed  prod- 
uct at  substantially  the  «ame  temperature,  90 
and  then  cooling  the  same,  for  the  purpose 
set  forth. 

In  testimony  whereof,  I  have  signed  my 
name  to  this  specification,  in  the  presence 
of  two  subscribing  witnesses. 

ALBERT  J.  DAVIS. 

Witnesses : 

EDWIN  SEGER, 
ADAH  SCHMIDT. 


5"  3 

-  -J 


IHSTITED  STATES  PATENT  OFFICE. 

ERNST  F.  W.  WIEDA,  OF  PATERSON,  NEW  JERSEY. 
LACTEAL  MIXTURE  AND  METHOD  OF  MAKING  THE^  SAME. 


1,159,455. 

Ho  Drawlntr. 


Specification  of  Letters  Patent.  Patented  Nov.  9,  1915. 

Application  filed  January  25. 1915.     Serial  No.  4.352. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  ERNST  F.  W.  WIEDA, 

a  citizen  of  the  United  States,  residing  at 

Paterson,  in  the  county  of  Passaic  and  State 

5  of  New  Jersey,  have  invented  u  certain  new 

and  useful  Improved  Lacteal  Mixture  and 

Method  of  Making  the  Same,  of  which  the 

following  is  a  specification. 

This  invention  relates  to  the  manufacture 

10  of  lacteal  food  products  and  it  consists,  first, 
in  a  novel  method  of  preparing  a  lacteal 
•food  product  in  which,  among  other  advan- 
tages, th«  fat  globules  or  fat-including  solid 
constituents  shall  be  retained  in  a  state  of 

15  separation  from  each  other;  second,  in  the 
product  of  this  method.;  third,  in  the  method 
first  stated,  when  supplemented  by  desic- 
cation, thereby  to  produce  a  dried  lacteal 
food  product  which  will  resist  deterioration 

20  for  a  materially  longer  period  than  .ordinary 
so-called  dried  milk  or  milk  powder  and 
the  like;  and,  fourth,  in  the  product  of  the 
latter  method. 

According  to  this  invention,  the  lacte'al 

25  content  and  some  viscious  innocuous  sub- 
stance that  is  soluble  in  water,  for  instance, 
gelatin,  sugar,  starch,  certain  gums,  albu- 
men and  the  like,  are  subjected  to  some  op- 
eration, as  emulsifying  or  homogenizing, 

30  whereby  the  lacteal  content  and  the  viscous 
siibstance  are  broken  up  each  into  a  highly 
divided  state  and  thoroughly  mixed  to- 
gether. 

This  treatment  has  certain  well  defined 

35  advantages.  In  the  first  place,  the  product 
of  the  treatment  if  retained  in  the  liquid 
state  will  have  the  fat  globules  or  fat-in- 
cluding solid  particles  not  only  highly  di- 
vided but  homogeneously  distributed  in  or 

40  thoroughly  disseminated  throughout  the 
mixture  and  separated  from  each  other,  such 
particles  being  retained  in  this  condition  by 
the  liquid  constituent  of  the  mixture,  on  ac- 
count of  the  viscosity  imparted  thereto  by 

45  the  viscous  substances,  long  after  the  time 
when  the  fat  particles  would  otherwise  ag- 
glomerate as  cream.  If  the  product  of  this 
treatment  is  desiccated,  there  is  the  further 
advantage  that  the  resulting  powder  may 

50  be  kept  for.  a  considerably  longer  period  of 
time  than  ordinary  milk  powders ;  for,  upon 
drying,  each  fat-globule  or  fat-including 
particle  will  be  found  to  have  an  envelop- 
ing deposit  of  the  substance  (gelatin, 

55  sugar,  starch,  gum,  albumen,  etc.)    which 


05 


70 


imparted  viscosity  to  the  liquid  constituent 
of  the  mixture  dried  thereon  and  forming  a 
protection  to  such  particle  from  the  deteri- 
orating influences  of  the  atmosphere. 

If  desired,  a  mixture  of  the  two  ingredi- 
ents may  first  be  formed  and  in  this  case  the 
viscous  substance  may  be  introduced  into 
the  mixture  either  in  the  solid  state,  to  be 
allowed  to  dissolve  in  the  liquid  constituent 
of  the  lacteal  content,  or  in  liquid  form. 

The  drying  of  milk  or  other  lacteal  prod- 
ucts is  known  to  deprive  the  milk  of  certain 
qualities,  notably  its  natural  viscosity,  so 
that  when  restored  to  the  liquid  condition 
its  taste  is  flat,  insipid  and  unnatural.  My 
treatment  has  the  still  further  'arvantage 
that  when  the  dried  product  is  dissolved  in 
a  suitable  quantity  of  water  to  restore  it  to 
the  liquid  state  the  viscosity,  and  conse- 
quently thev  flavor,  remains  substantially  75 
the  same  as  the  viscosity  and  flavor  of  natu- 
ral milk. 

My  invention  will  be  found  to  possess  cer- 
tain other  advantages,  according  to  the  na- 
ture of  the  product,  whether  liquid  or  dry,  8° 
according  to  the  kind  of  substance  used  to 
impart  viscidity  to  the  liquid  with  which  the 
lacteal  content  is  associated,  and  according 
to  the  specific  purpose  for  which  it  is  to  be 
used.  For  instance,  in  the  making  of  a  mix-  86 
ture  suitable  for  conversion  by  freezing  into 
ice  cream  (as  disclosed  in  my  allowed  ap- 
plication Serial  No.  817,460),  using,  for  ex- 
ample, sugar  8  Ibs.,  gelatin  £  lb.,  cream 
(20%)  6.4  qts.,  skimmilk  16  qts.,  mixing  90 
these  ingredients  together,  and  then  passing 
the  mixture  through  an  emulsifying  or 
homogenizing  apparatus,  the  product  is  one 
which,  when  it  has  been  converted  into  ice 
cream,  is  very  much  more  free  of  either  the  95 
gritty  or  granular  condition,  or  any  tend- 
ency to  assume  such  condition  on  standing,- 
than  ordinary  ice  cream  mixtures,  has  an  un- 
usually smooth  texture  and  pleasing  taste, 
and  affords  a  considerable  economy  in  that 
the  "swell"  or  increase  in  bulk  resulting 
from  the  freezing  is  greater  than  when  Ordi- 
nary ice  cream  mixtures  are  used,  these 
qualities  being  attributable  to  the  fact  that, 
with  what  is  known  in  the  ice-cream  maker's 
art  PS  a  "binder"  (gelatin,  in  the  present  in- 
stance) present,  the  emulsification  leaves  the 
lacteal  content  and  the  binder  so  thoroughly 
broken  up  and  uniformly  distributed 
throughout  "the  mixture  that  when  the  mix- 


100 


105 


1,160,450 


ture  is  frozen  and  then  left  to  stand  crys- 
tallization is  prevented  from  ensuing,  and 
that  in  the  freezing  process  the  incidental 
agitation  causes  air  to  be  incorporated  in 
5  the  frozen  product  <in  superior  quantity  due 
to  the  highly  divided  state  of  the  solid  con- 
stituents composed  principally  of  butter  fat. 
I  have  desiccated  a  mixture  such  as  that 
specifically  indicated  above  as  suitable  for 

10  use  in  making  ice  cream  after  homogenizing 
or  emulsifying  the  same,  producing  an  ice 
cream  powder  that  has  great  self-preserving 
properties,  on  account  of  the  enveloping  of 
each  fat-globule  or  fat-including  particle 

1C  thereof  with  a  coating  of  the  substance  tha: 
imparts  viscosity  to  the  mixture  (sugar  and 
gelatin)  and  that  may  be  readily  converted 
into  use  in  a. freezer  by  dissolving  it  in  a 
suitable  quantity  of  water. 

20  Mixing  *.he  lacteal  content  and  the  viscous 
Substance  before  emulsification  is  not  indis- 
pensable, but  it  is  apparent  that  the  desired 
homogeneity  of  disposition  of  the  fat-in- 
cluding particles  in  the  product  will  per- 

25  haps  best  and  certainly  most  simply  be  ac- 
complished if  this  is  done. 
I  claim: 

1.  The  hereindescribed  method  of  prepar- 
ing a  lacteal  food -product  which  consists  in 

30  breaking  up  a  lacteal  liquid  and  a  viscous 
substance  soluble  in  water  each  into  a  highly 


divided  state  and  thoroughly  mixing  them 
together. 

2.  The  hereindescribed  food  product  con- 
taining, with  a  lacteal  content,  a   viscous  35 
substance  soluble  in  water,  the  lacteal  con-     . 
tent  being  broken  up  into  a  highly  divided 
state  and  homogeneously  distributed  in  the 
mixture. 

3.  The  hereindescribed  method  of  form-  40 
ing  a  lacteal  •'ood  product  consisting  in  pre- 
paring a  mixture  containing,  with  the  lac- 
teal content,  a  viscous  substance  soluble  in 
water,  and  then  breaking  up  the  lacteal  con- 
tent and  the  vise-oils  substance  each  into  a  45 
highly  divided  state  and  mixing  them  to- 
gether. 

4.  The  hereindescribed  method  of  prepar- 
ing a  lacteal  food  product  which  consists  in 
breaking  up  a  lacteal  liquid  and  a  viscous  £0 
substance  each  into  a  highly  divided  state 
and  thoroughly  mixing  them  together,  and 
finally  desiccating  the  mixture. 

5.  The  hereindescribed  lacteal  powder  hav- 
ing a  deposit  of  dried  viscous  substance  en-  55 
veloping  each  fat-including  particle  thereof. 

In  testimony  whereof  I  affix  my  signature 
in  presence  of  two  witnesses. 

ERNST  F.  W. 
Witnesses : 

JOHN  W.  STEWARD, 
WM.  D.  BELL. 


Copies  of  this  patent'  may  be  obtained  for  flve  cents  each,  by  addressing  the  "  Commissioner  of  Patents. 

Washington,  D.  C." 


K  1 60, 


C.  F.  C.  KNUDSEN. 

MOLDABLE  MILK  PRODUCT  AND  METHOD  OF  MAKING  THE  SAME. 
APPLICATION    FILED   APR.  3,   1915. 


1,160,086. 


Patented  Nov.  9,  1915. 


InVentor 


UNITED  STATES  PATENT  OFFICE. 


CARL  F.  C.  KNUDSEN.  OF  LOS  ANGELES,  CALIFORNIA. 
HOLDABLE  MILK  PRODUCT  AND  METHOD  OF  MAKING  THE  SAME. 


1,16O,O86. 


Specification  of  Letters  Patent.  Patented  Nov.  9, 1915. 

Application  filed  April  3, 1915.     Serial  No.  19,059. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  CAUL  F.  C.  KNUDSEN, 
a  subject  of  the  King  of  Denmark,  having 
declared  my  intention  to  become  a  citizen,  of 
5  the  United  States,  residing  at  Los  Angeles, 
in  the  cuinty  of  Los  Angeles  and  State  of 
California,  have  invented  a  new  and  useful 
Improvement  in  Moldable  Milk  Products 
and  Methods  of  Making  the  Same,  of  which 

10   the  following  is  a  specification. 

This  invention  relates  to  that  class  of 
milk  products  known  as  and  resembling  cot- 
tage cheese. 

It  is  well  recognized  that  milk  products 

j  5  such  as  cottage  cheese  and  the  like  are  sub- 
ject to  rapid  changes  at  ordinary  tempera- 
tures; such  changes  resulting  in  increase  of 
lactic  acid  and  a  consequent  sour  taste,  also 
other  changes  of  flavor  occur  and  a  change 

20   in  texture  to  a  hard  and  grainy  body.  * 

An  object  of  this  invention  is  to  produce 
a  uniform  moldable  milk  product  rich  in 
proteid  and  containing  milk  sugar  and  hav- 
ing a  pleasing  palatability  and  also  having 

25  keeping  qualities  superior  to  cottage  cheese 
and  the  like  made  from  skim-milk. 

An  object  is  to  insure  the  production  of  a 
product  of  this  character  that  will  be  and 
remain  of  a  uniform  pleasing  quality  for  at 

SO  least  a  week  so  as  to  allow  the  dealer  to 
carry  a  considerable  stock  without  danger 
of  loss. 

A  further  object  of  the  invention  is  to 
produce  a  superior  skim-milk  food  product. 

$6       In  this  invention  I  utilize  skim-milk;  as 
for  instance,  the  separator  by-product  com- 
monly produced  in  dairies  where  the  butter 
•  fats  are  taken  out  by  centrifugal  separa- 
tors. 

40  An  object  of  this  invention  is  the  produc- 
tion from  said  by-product  of  a  soft,  creamy 
mild  food  product  to  take  the  place  of  cot- 
tage cheese  and  distinguished  from  cottage 
cheese,  in  that  it  is  free  from  the  grainy, 

46  elastic  character  and  acid  taste  of  cottage 
cheese,  and  will  remain  so  for  a  considerable 
time  under  slight  refrigeration. 

An  object  is  to  utilize  said  skim-milk  by- 
product that  is  at  present  mainly  un-utilized 

HOi,  as  a  food  for  mankind. 

An  object  is  to  eliminate  an  item  of  great 
waste  in  creameries  and  dairies  and  as  a  re- 
sult of  this  invention  and  discovery  as  dis- 
tinguished from  previous  processes  and 

65  products  known  in  the  art  I  will  here  state 
that  prior  to  the  introduction  of  my  new 


process  and  product  one  creamery  in  Los 
Angeles  was  turning  into  the  sewer  as  waste 
material  a  quantity  of  sjiid  skim-milk  by- 
product to  the  amount  of  more  than  one  j0 
thousand  gallons  per  day,  and  since  the  in- 
troduction of  my  new  process  said  creamery 
has  by  said  process  not  only  utilized  all  of 
said  one  thousand  gallons  or  more  per  day 
previously  turned  into  the  sewer  as  waste,  65 
but  has  also  bought  up  the  like  by-products 
produced  by  adjacent  creameries  and  is  con- 
tinuing now  to  do  so  to  its  own  profit  and  to 
the  profit  of  said  other  creameries;  the  by- 
product thus  saved  and  bought  up  being  uti-  70 
lized  by  said  creamery  in  the  manufacture 
of  this  new  product,  which  has  become  a 
popular  article  of  common  commerce;  and 
the  creameries  in  eight  principal  cities  of 
California  have  had  a  like  experience,  thus  76 
making  within  a  period  of  less  than  one  year 
a  saving  of  great  value. 

The  new  method  and  process  which  I  em- 
ploy in  producing  this  novel  food  product 
is  as  follows,  reference  being  had  to  the  ac-   80 
companying  drawing  in  which — 

Figure  1  is  a  plan  view  of  an  incubator 
and  Fig.  2  is  a  vertical  section  of  a  curd  and 
whey  separator,  capable  of  use  in  conduct- 
ing parts  of  the  process.  gg 

A  quantity  of  pure  milk  is  taken  and 
sterilized  by  steam  heat,  by  quickly  bring- 
ing the  milk  under  treatment  to  a  tempera- 
ture of  220°  Fahrenheit  in  twenty  minutes 
with  the  well-known  steam  sterilizer  in  com-  go 
mon  use  in  laboratories.  The  resulting 
sterilized  milk  product  is  then  cooled  down 
to  a  temperature  of  90°  Fahrenheit.  This 
is  done  by  putting  the  vessel  containing  the 
sterilized  milk  product'  into  running  water  95 
until  the  desired  temperature  of  90°-  Fahren- 
heit is  reached  by  the  sterilized  milk  prod- 
uct. Then  half  of  the  copied  sterilized  milk 
is  removed  and  the  cooling  continued  with 
the  other  half  until  it  is  cooled  to  a  tempera-  100 
ture  of  80°  Fahrenheit.  To  the,  first  por- 
tion having  a  temperature  of  90°  Fahrenheit 
is  added  in  the  manner  hereinafter  stated  a 
pure  culture  of  Bacillus  Bulfjaricm.  To  the 
remaining  portion  cooled  to  80°  Fahrenheit  105 
is  then  introduced  a  pure  culture  of  Bacillus 
lactic-acidi.  The  proportions  found  most 
desirable  are  one  ounce  of  the  pure  culture 
to  one  quart  of  milk. 

The  commercial  cultures  of  Bacillus  Bui-   no 
f/aricus  and  of  Bacillus  lactic-acidi  are  for 
the  purpose  of  this  process  regarded  as  pure. 


1,160,080 


Each  of  the  two  portions  of  milk  with  its 
added  bacillus  culture  is  separately  stirred 
and   the   separate   bacillary   mixtures   thus 
made  are  separately  placed  in  a  common  in- 
5  cnbator  which  will  maintain  each  at  the  tem- 
perature stated,  respectively,  and  both  are 
there  kept  for  a  period  of  eighteen  hours; 
one  at  the  temperature  of  90°  Fahrenheit 
and  the   other  at   the  temperature   of  80° 
10  Fahrenheit.    For  convenience  and  accuracy 
the  two  separate  cultures  are  preferably  pro- 
duced   in    separate    three-cornered    pressed 
aluminum  vessels,  preferably  the  usual  tri- 
sector  vessels  1,  2  of  a  common  incubator  3; 
15  said  vessels  preferably  having  a  depth  of 
seven  inches  and  having  a  radius  of  five 
inches  and  capable  of  containing  about  twice 
the  quantity  of  milk  required  to  form  a  cul- 
ture; that  is  to  say,  where  the  quantity  of 
20  pure  milk  to  receive  the  commercial  bacil- 
lary fluid  is  one  quart  the  incubator  vessel 
will  be  capable  of  containing  two  quarts. 
The  incubator  "wells  a,  b  are  surrounded  by 
heat  insulation  c  and  are  closed  by  insulat- 
25  ing  plugs  d  of  lids  e.     Each  vessel  is  pro- 
vided with  a  cover  /  having  a  handle  ff  and 
held  down  on  the  vessel  by  hooks  h  so  that 
the  closed  vessels  can  be  conveniently  placed 
in  and  removed  from  the  incubator  wells. 
30   Prior  to  the  expiration  of  such  period  of 
eighteen  hours  a  required  quantity  of  skim- 
milk  or  separator  by-product  above  referred 
to  is  prepared  for  reception  of  the  cultures 
•n  the  following  manner:  Said  skim-milk  is 
35   pasteurized  in  the  usual  pasteurizer;  being 
brought  to  a  temperature  of  140°  Fahren- 
heit and  being  held  to  that  temperature  for 
a  period  of  twenty  minutes  and  then  quickly 
cooled  to  a  temperature  of  90°  Fahrenheit. 
40       To  insure  against  failure  a  plurality  of 
cultures  are   produced  simultaneously,   the 
two  wells  n  and  It  of  the  incubator  being 
utilized   respectively   for  the  separate  cul- 
tures, so  that   with   the   apparatus  shown. 
45  three  charges  of  each  of  the  cultures  are 
produced  at  the  same  time. 

A  scum  rises  to  the  surface  of  the  mix- 
ture and  at  the  end  of  eighteen  hours  the 
vessels  are  removed  from  the  incubator  and 
••>0  the  upper  surface  or  scum  of  the  charges 
in  the  incubating  vessels  is  skimmed  off  to 
a    depth   of   about   one-fourth    of   an   inch. 
The  scum  is  thrown  away  and  the  remain- 
ing  content    of   each    vessel    is   thoroughly 
65  stiired  in  its  respective  vessel  until  each  of 
such  contents  becomes  of  a  smooth  creamy 
consistency.    This  is  done  with  each  of  the 
two  cultures.    A  quantity  of  the  pasteurized 
skim-milk  by-product  is  previously  cooled 
60  in   a  separate  container  to  90°   Fahrenheit 
and  the  contents  of  two  vessels  containing 
the  t>,  ii  cultures,  being  about  one  quart  of 
each  ruh ure,  and  then  added  to  the  cooled 
pasteurized  skim-milk,  thus  practically,  or 
«6  nearly    making1  a    two   per  cent,   mixture;  • 


the   proportions  being  about  two   volumes 
of  the   combined   cultures  to  one  hundred 
volumes  of  the  pasteurized  skim-milk  by- 
product ;  that  is  to  say,  the  amount  of  pas- 
teurized by-product  to  which  the  approxi-   /:• 
mately  two  quarts  of  culture  may  be  added 
with   perfect   success  will   be  one  hundred 
quarts  or  twenty-five  gallons.     The  twenty 
five  gallons  of  cultured  mixture  is  then  sub- 
jected to  a  temperature  of  90°  Fahrenheit  for  76 
a  period  of  from  fourteen  to  eighteen  hours, 
thus  allowing  such  mixture  to  coaguLte  and 
ripen,    with    the    result    that    the    mixture 
reaches  a  gelatinous  consistency  which  de- 
termines the  completion    of    the    ripening   so 
process.     Water  is  then  separately  heated 
to  a  temperature  of  180°   Fahrenheit,  and 
while  thus  heated  is  added  to  the  twenty 
five    gallons    of    coagulated   or   gelatinous 
mixture  and  slowly  stirred  until  water  to   85 
the  amount  of  twenty  per  cent,  by  volume  of 
the  mixture  has  been  added,  thus  forming 
a  dilute  mixture  having  a  temperature  of 
about  100°  F.     Then  the  dilute  mixture  is 
allowed   to  stand   at   such   temperature   of   80 
about  100°  Fahrenheit  for  a  period  of  from 
ten  to  twenty  minutes.    During  this  period 
the  contents  of  the  container  separate  into 
curds  and  whey,  the  curd  rising  to  the  sur- 
face  of  or   being   suspended   in   the   whey   95 
which   tends  to  sink  to  the  bottom  of  the 
container.     The    curds    are    then    removed 
from  the  liquid  contents  beneatli  them  and 
are  placed  in  a  washing  and  draining  box 
4   which   is  constructed  of  convenient  size  10'. 
with  slats  5  in  the  bottom  and  in  which  a 
closely-woven   sheet   of  cheese-cloth    (i   has 
been  spread,  the  edges  of  the  cheese-cloth 
being  drooped  over  the  edges  of  the  box. 
As  many  boxes  may  be  used  as  the  operator  105 
deems  most  convenient  and  tlie  boxes  may 
lie  mounted   on  legs  7.     When  a  mass  of 
curds  has  thus  been  placed   in  a   washing 
and  draining  box,  water  is  introduced  into 
such  mass  through  a  hose  8  extending  cen-   110 
t rally  of  the  box  and  having  its  outlet  9 
opening  downward  near  the  bottom  of  the 
box.     The   water   thus'  introduced  is  at   a 
temperature  of  about  fiO°   Fahrenheit  and 
the   cashing  is  continued   for  a   period  of  llf 
about  one  hour  after  allowing  the  water  to 
rise  through  the  curds  until  the  box  is  fil'.cil 
and    water    over-flows    around    the    edges. 
Sufficient  water  is  allowed  to  flo'1    through 
the  hose  to  cause  the  liquid  to  overflow  at  120 
the  surface  in  a  thin  sheet  all  around  the 
edges  of  the  box.     At  the  stme  time  some 
portion  of  the  water  is  drai.ied  out  through 
the  apertures  between  the  slats  ">.  said  slats 
being  about  one  inch  across  and -separated  12f 
by  one  inch  of  open  space     After  the  wash- 
ing has  thus  been  effected,  thereby  remov- 
ing the  whey  and  lactic  'r.ci'd  from  the  curd, 
the  water  is  shut  ort'  and  the  edges  of  the 
cheese-cloth  are  lifted  and  the  cnnt.uts  of  18c 


1,160,086 


the  sheet  are  shaken,  thus  to  loosen  the  curds 
from  the  sheet  and  allow  the  liquid  to  drain 
through  the  sheet.  Though  this  washing 
removes  the  whey  it  is  found  that  a  quan- 
5  tity  of  milk  sugnr  remains  in  the  curd. 
Such  shaking  and  draining  may  be  con- 
tinued for  a  period  of  about  ten  minute's 
and  then  the  sheet  and  its  contents  are  sus- 
pended in  a  refrigerator  and  brought  to  a, 

10  temperature  of  about  40°  Fahrenheit,  thus 
checking  the  growth  of  any  bacteria  that 
may  remain  in  the  curd.  The  whole  mass 
is  allowed  to  remain  in  the  refrigerator 
having  such  temperature  of  40°  Fahrenheit 

15  for  a  period  of  twelve  hours.  Then  the 
mass  is  removed  from  the  refrigerator  and 
is  thoroughly  stirred  and  beaten  by  suitable 
mechanism  corresponding  to  that  of  an  ice- 
cream freezer  mechanism,  the  mass  being 

20  meanwhile  kept  at  an  ordinary  atmospheric 
temperature  say,  C8°  Fahrenheit,  more  or 
less,  until  the  mass  becomes  of  a  smooth  and 
creamy  consistency  and  is  readily  moldable; 
whereupon  the  finished  product  thns  pro- 

25  duced  is  put  in  paraffined  air  tight  boxes 
for  distribution  and  sale. 

By  keeping  the  product  at  a  low  tempera- 
ture, say  about  40°  to  50°  Fahrenheit  it  wilL 
remain   practically   without   change   for  a 

30  period  of  one  week  more  or  less. 

The  final  product  is  characterized  as  an 
amorphous  milk  product  composition  con- 
taining proteid  and  milk  sugar  having  about 
two-tenths  per  cent,  of  butter  fat  and  some- 

35  what  resembling  cottage  cheese  but  different 
therefrom ;  being  practically  free  from  acid, 
being  of  low  cohesion,  being  of  a  smooth 
creamy  consistency  and  of  a  creamy  color 
and  having  a  mild  nut  flavor  and  taste,  and 

40  having  better  keeping  qualities  than  cottage 
cheese. 
I  claim: — 

1.  The  amorphous  milk  product  compo- 
sition set  forth  containing  proteid  and  milk 

45  sugar  having  about  two-tenths  per  cent,  of 
butter  fat  and  somewhat  resembling  cottage 
cheese  but  differing  therefrom  being  prac- 
tically free  from  acid  being  of  low  cohesion 
and  being  of  a  smooth  creamy  consistency 

50  and  of  a  cream  color  and  having  a  mild 
nut  flavor  and  taste,  and  having  better  keep- 
ing qualities  than  cottage  cheese. 

2.  A  milk  product  of  an  amorphous  com- 
position containing  proteid  and  milk  sugar 

55  and  being  of  a  smooth  creamy  consistency 
and  having  a  mild  nut  flavor  and  taste. 

3.  In   the   method   of   producing  a   milk 
food  product  the  step  set  forth  which  con- 
sists   in    coagulating    sweet    skim-milk   by 

60  means  of  combined  cultures  of  Bacillus 
lactic-acidi  and  Bacillus  Bulgaricus  sub- 
stantially as  set  forth. 

4.  In  the  method  of  producing  a  skim- 
milk  food  product,  the  steps  set  forth  which 

•8  (.insist  in  coagulating  sweet  skim-milk  by 


70 


75 


80 


means  of  combined  cultures  of  Bacillus 
lactic-acidi  and  Bacillus  Bulgaricus  in  the 
proportions  of  about  two  parts  of  the 
bacillary  mixture  to  about  one  hundred 
parts  of  the  skim-milk. 

5.  In  the  method  of  producing  a  skim- 
milk  food  product,  tne  steps  set  forth,  which 
consist  in  coagulating 'sweet  skim-milk  by 
meatas   of   combined    cultures   of    Bacillus 
lactic-acidi  and  Bacillus  Bulgaricus  in  the 
proportions    of    about    two    parts    of,   the 
bacillary   mixture   to    about    one   hundred 
parts  of  skim-milk,  and  heating  the  same 
and  separating  and  thoroughly  washing  out 
the  whey. 

6.  The  method   set   forth  of  making  M 
skim-milk  food  product  which  consists  in  ;— 
sterilizing  pure  milk  by  quickly  raising  the 
temperature    thereof    to   220°    Fahrenheit, 
cooling  a  portion  of  said  milk  to  a  tempera-   35 
ture  of  90°  Fahrenheit  and  adding  thereto 

a  pure  culture  of  Baccillus  Bulgaricus;  cool- 
ing a  portion  of  said  milk  to  80°  Fahren- 
heit and  adding  thereto  a  pure  culture  of 
Bacillus '  lactic  acidi;  separately  stirring  90 
each  portion  of  the  milk  with  the  added 
bacillus  culture  therein ;  incubating  bacteria 
in  said  milk  culture  by  maintaining  each 
milk  culture  at  the  temperature  stated, 
viz.,  90°  and  80°  Fahrenheit,  respectively.  95 
for  a  period  of  eighteen  hours  and  allowing 
scum  to  rise  to  the  top;  preparing  skim- 
milk  by  pasteurizing  the  same  to.  a  temper- 
ature of  140°  Fahrenheit  and  holding  the 
•same  at  that  temperature  for  a  period  of  100 
twenty  minutes  and  then  quickly  cooling 
said  skim-milk  to  a  temperature  of  96°  Fahr- 
enheit; stirring  the  cultures  respectively 
until  they  become  of  a  smooth  creamy  con- 
sistency and  adding  said  cultures  to  the  105 
cooled  pasteurized  skim-milk  in  the  propor- 
tions of  about  two  volumes  of  combined  cul- 
tures to  one  hundred  volumes  of  the  pasteur- 
ized skim-milk ;  subjecting  the  cultured  mix- 
ture thus  produced  to  a  temperature  of  96°  no 
Fahrenheit  for  a' period  of  from  fourteen  to 
eighteen  hours,  thus  allowing  the  cultured 
mixture  to  coagulate  and  ripen,  said  ripen- 
ing being  determined  by  the  mixture  reach- 
ing a  gelatinous  consistency;  adding  water  115 
at  a  temperature  of  about  180°  Fahrenheit 
until  water  to  the  amount  of  twenty  per 
cent,  by  volume  of  the  cultured  mixture  has 
been  added,  thus  forming  a  dilute  mixture 
having  a  temperature  of  100°  Fahrenheit;  120 
allowing  said  dilute  mixture  to  stand  for  a 
period  of  from  ten  to  twenty  minutes  and 
allowing  the  same  to  separate  into  curds  and 
whey ;  removing  the  curds  from  tti'e  liquid 
contents:  washing  out  the  whey  and  acids  126 
by  washing  the  curds  with  water  for  a 
period  of  about  one  hour,  thereby  removing 
whey  and  lactic  acid  from  the  curd;  drain- 
ing the  liquid  from  the  curd  and  refriger- 
ating at  a  temperature  of  about  40°  Fahren-  130 


1,180,080 


heit,  thus  checking  the  growth  of  bacteria; 
and  stirring  and  beating  the  mass  at  an  or- 
dinary temperature  until  the  mass  becomes 
of  a  smooth  and  creamy  consistency  and  is 
•  readily  moldable. 

7.  The  method  set  forth  of  making  a 
skim-milk  food  product  which  consists  in; — 
adding  to  a  portion  of  sterilized  pure  milk 
at  a  temperature  of  90°  Fahrenheit  a  pure 

^0  culture  of  Bacillus  Bulgaricus;  adding  to 
another  portion  of  said  milk  at  80°  Fahren- 
heit a  pure  culture  of  Bacillus  litclir  <t<  idi ; 
separately  stirring  each  portion  of  the  milk 
with  the  added  bacillus  culture  therein;  in- 

15  cubating  bacteria  in  said  milk  culture  by 
maintaining  each  milk  culture  at  the  tem- 
peratures stated,  viz.,  90°  and  80°  Fahren- 
heit, respective!}',  for  a  sufficient  period  of 
time,  allowing  scum  to  rise  to  the  top;  stir- 
ring the  cultures  respectively  until  they  be- 
come of  a  smooth  creamy  consistency  and 
adding  said  cultures  to  cook  1  pasteurized 
skim-milk  in  the  proportions  of  abeut  two 
volumes  of  combined  cultures  to  one  hundred 
volumes  of  the  pasteurized  skim-milk;  sub- 
jecting the  cultured  mixture  thus  produced 
to  a  temperature  of  about  96^  Fahrenheit  for 
:i  period  of  from  fourteen  to  eighteen  hours, 


eo 


thus  allowing^  the  cultured  mixture  to  co- 
agulate and  ripen  until  the  mixture  reaches  so 
a  gelatinous  consistency;  adding  water  at  a 
temperature  of  about  180°  Fahrenheit  until 
water  to  the  amount  of  twenty  per  cent,  by 
volume  of  the  cultured  mixture  has  been 
added,  thus  forming  a  dilute  mixture  having  35 
a  temperature  of  100°  Fahrenheit;  allowing 
said  dilute  mixture  to  stand  for  a  period  of 
from  ten  to  twenty  minutes  and  allowing 
the  same  to  separate  into  curds  and  whey; 
removing  the  curds  from  the  liquid  con-  40 
tents;  washing  out  the  whey  and  acids  by 
wasning  the  curds  with  water  for  a  period 
of  about  one  hour,  thereby  removing  whey 
and  lactic  acid,  from  the  curd;  draining  the 
liquid  from  the  curd  and  refrigerating.  45 
thereby  checking  the  growth  of  oacteria, 
and  stirring  and  beating  the  mass  until  the 
mass  becomes  of  a  smooth  and  creamy  con- 
sistency and  is  readily  moldable. 

In  testimony  whereof,  I  have  hereunto  set  so 
my  hand  at  Los  Angeles,  California,  t!m 
27th  day  of  March  1915. 

CARL  F.  C.  KNUDSEN. 

In  presence  of — 

JAMES  R.  TOWN  SEND, 

KsTELLA   TOWNSEND. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  C." 


'  Commissioner  of  Patents 


oe. 


x 

ws' 


G.  SINCLAIR. 

METHOD  OF  TREATING  MILK. 

ACPUCATION    HLIU    AUG.  13,    1914. 


1.175,876. 


Patented  Mar.  14,  HWi. 


George,    <Sin 


UNITED  STATES  PATENT  OFFICE. 


GEORGE  SINCLAIR,  OF  ST.  PAUL,  MINNESOTA,  ASSIGNOR  TO  CLIFFORD  L    NILES    OF 

ANAMOSA,  IOWA. 


1,175,876. 


METHOD  OF  TREATING  MILK. 

specification  of  Letters  Patent.       Patented  Mar.  14. 1916. 

Application  filed  August  13, 1914.    Serial  No.  856,584. 


To  all  whom,  it  may  concern: 

Be  it  known  that  I,  GEORGE  SINCLAIR,  a 
citizen  of  the  United  States,  residing  at  St. 
Paul  in  the  county  of  Ramsey  and  State  of 
6  Minnesota,  have  invented  a  new  and  useful 
Improvement  in  Methods  of  Treating  Milk, 
of  which  the  following  is  a  specification. 

This  invention  relates  to  a  new  process  of 
treating  liquids  and  is  especially  adapted  for 

10  use  in  connection  with  the  pasteurization  of 
milk  and  cream,  the  particular  object  of  the 
method  employed  being  the  application  of 
heat^for  the  destruction  and  elimination  of 
the  undesirable  germs,  as  those  of  decom- 

16  position  and  disease  present  in  milk  fresh 
from  a  dairy,  and  the  cultivation  of  the 
"pure  milk''  germs,  or  those  giving  the  milk 
its  agreeable  aroma  and  natural  taste,  and 
to  do  this  in  such  a  way  that  the  milk  has  not 

20  the  cooked  and  deadened  taste  commonly  at- 
tendant to  some  other  like  processes. 

In  former  processes  it  has  been  common  to 
"flash,"'1  or  suddenly  elevate  the  temperature, 
and  then  quickly  cool  the  milk.  This  results 

25  in  destruction  of  nearly  all  germ  life,  bene- 
ficial as  well  as  harmful,  and  gives  an  in- 
ferior product.  The  gradual  raise  of  tem- 
perature increases  the  resistance  of  the  desir- 
able germs  by  "acclimatization,"  and  a 

30  higher  temperature  may  be  endured.  A 
sterile  milk  has  no  lactic  acid  bacteria,  and 
,the  beneficent  results  of  the  action  of  this  or- 
ganism on  the  digestive  canal  are  naturally 
lacking,  hence  the  milk  is  an  inferior  prod- 

35  uct.  This  has  led  to  the  refertilization  of 
such  milk  by  implantation  of  cultures  of 
flavoring  bacteria,  as  "Butter  flavor," 
"Flavorme"  etc.,  of  pure  lactic  acid  bacteria 
and  pure  lactic  acid  in  an  attempt  to  reha- 

40  bilitate  the  milk  in  which  the  germs  have 
been  destroyed.-  These  germs,  after  an  in- 
cubation in  which  they  are  not  retarded  by 
harmful  bacteria  and  impurities,  and  thus 
obliged  to  fight  for  existence,  develop  a  most 

45  excellent  flavor  in  the  milk,  and  remain  suffi- 
ciently resistant  to  withstand  the  final  or 
pasteurizing   heat;    and   remain   as   active 
agents  in  the  milk  when  consumed. 
It  is  a  well  known  fact  that  all  milk  is 

60  affected  by  the  sanitary  condition  of  the 
dairy  where  drawn,  and  by  its  later  care  and 
treatment,  and  it  is  an  object  of  this  present 
process  to  remove  the  impurities  in  the  milk 
tending  to  taint  ,the  same;  and  to  act  dele- 


teriously  on  the  beneficial  and  valuable  part  55 
of  its  germ  life,  as  soon  as  possible,  using  due 
caution  toward  the  cultivation  and  preserva- 
tion of  this  "pure"  germ  life.    Naturally  the 
sooner  treated  after  being  drawn  the  better, 
as  the  harmful  germs  have  not  had  a  chance  60 
to  develop  and  compete  with  the  beneficent 
germs.    The  presence  of  a  suitable  degree  of 
heat  and  lactic  acid  greatly  increase  the  ac- 
tivity of  the  beneficent  germs  (such  as  B. 
acidi  lacti)   and  it  is  the  opinion'  of  some  65 
that  these  germs  overcome  the  harmful  germ 
life  and  eliminate  it. 

With  this  end  in  view,  the  invention  con- 
sists, broadly,  in  first  raising  the  temper- 
ature of  the  milk  to  about  145  to  155  degrees  70 
F.,  the  application  of  such  heat  being  regu- 
lated according  to  the  amount  of  contamina- 
tion in  the  milk,  as  determined  by  bacteri- 
ological test  or  otherwise  and  subjecting  the 
milk  during  this  heating  operation  to  a  vari-  75 
able  flow  of  sterile,  washed  air  over,  about 
and  up  through  the  same;  rapidly  raising 
the  temperature  to  approximately  180  de- 
grees F.,  and  then  immediately  and  rapidly 
cooling;  finally,  incubating  at  about  50  de-  80 
grees  F.  in  sterile  air. 

The  invention  consists  in  certain  other 
novel  steps  which  will  be  hereinafter  de- 
scribed and  claimed. 

In  the  accompanying  drawing  is  shown  85 
one,  and  the  preferred,  form  of  apparatus 
by  means  of  which  the  process  may  be  car- 
ried into  effect,  and  in  which — 

Figure  1  is  a  side  elevation,  partly  in  sec- 
tion and  parts  broken  away,  of  the  device;  90 
and  Fig.  2  is  a  section  taken  on  line  X — X 
of  Fig.  1. 

In  the  accompanying  drawiner,  A  indi- 
cates a  tank  into  which  water  is  fed  through 
an  inlet  1  and  from  which  the  water  may  95 
be  withdrawn  through  an  outlet  2. 

B  indicates  a  blower  having  a  fan   (not 
shown) ,  adapted  to  be  driven  by  a  suitable 
motor  3.  and  C  indicates  a  closed  jacketed 
vat  in  which  is  placed  the  body  of  milk  to  be  100 
treated. 

Arranged  above  the  tank  A,  as  by  spacing 
arms  4,  is  a  horizontally  disposed  hot-water 
or  steam  jacket  5  having  an  inlet  6  and  an 
outlet  7,  while  within  the  jacket  is  located  106 
an  elongated  heating  chamber  8,  one  end  of 
which  is  connected  with  the  blower  B  by 
means  of  a  pipe  9,  as  shown,  extending 


1,175,876 


through  the  jacket  5.  'At  its  opposite  end, 
the  heating  chamber  delivers  through  a  pipe 
connection  10  into  a  perforated  pipe  11  lo- 
cated within  the  tank  A  and  extending  en- 
6  tirely  across  the  bottom  of  the  sam°.  A 
thermometer  12  and  a  pressure  gage  13  may 
be  used  if  desired. 

The  vat  C  is  in  the  form  of  a  jacket  hav- 
ing an  inner  walll4  and  an  outer  wall  15, 

10  the  space  within  containing  a  radiator  D 
composed  of  two  heads  16  and  17  communi- 
cating with  one  another  through  the  medium 
of  a  plurality  of  longitudinal  pipes  desig- 
nated by  the  numeral  18  which  are  dis- 

16  tributed  around  the  lower  portion  of  the  vat 

so  as  to  effect  an  equal  distribution  of  heat 

passed  into  the  radiator,  through  the  inlet  19 

and  head  16,  to  the  contents  of  the  vat. 

A  revolving  radiator  E  is  carried  upon  a 

20  hollow  shaft  20  extending  through  suitable 
bearings  in  opposite  ends  of  the  vat  and 
comprises  two  sets,  as  shown,  of  spaced 
cylindrical  arms  21  communicating,  with  the 
interior  of  the  shaft  and  extending  at  right 

25  angles  thereto,  the  arms  of  one  set  being  con- 
nected with  the  corresponding  arms  of  the 
other  set  by  means  of  the  longitudinal  pip- 
ing 22,  as  shown.  The  shaft  20  may  be  ro- 
tated by  means  of  chains  23  meshing  with 

30  gear  wheels  24  carried  by  the  shaft  outside 
of  the  vat,  said  chains  being  driven  from  any 
suitable  source  of  power.  The  head  17  of 
the  radiator  D  is  connected  with  the  shaft 
20  of  the  radiator  E  by  means  of  a  pipe  25. 

SB  When  it  is  desired  to  raise  the  tempera- 
ture of  the  contents  of  the  vat  C,  a  heating 
medium  is  passed  from  a  suitable  heater, 
not  shown,  through  the  inlet  19  into  the  ra- 
diator D,  thence  through  the  connecting 

40  pipe  25  to  the  revolving  radiator  E,  and 
fsom  which  it  is  directed  via  the  T  26  either 
back  to  the  heater  through  the  connection 
41,  having  a  valve  42,  and  which  forms  a 
complete  circuit  as  will  be  understood,  or 

45  through  the  connection  27,  having  a  valve 
'27',  to  a  coil  28  placed  in  the  upper  por- 
tion of  the  vat  above  the  radiator  E  and 
from  which  it  passes  through  a  pipe  29  lead- 
ing to  the  heater,  or  otherwise-.  The  valves 

60  42  and  27'  serve  as  a  means  for  regulating 

the    amount    of    heating    medium    passing 

through  the  radiating  coils  and  consequently 

the  temperature  of  the  contents  of  the  vat. 

In  carrying  out  my  invention,  I  place  a 

65  body  of  water  ranging  in  temperature  from 
47  to  70  degrees  Fahrenheit  in  the  tank  A 
and  fill  the  vat  C  with  the  milk  or  other 
liquid  to  be  treated.     After  carefully  de- 
termining the  amount  of  impurities  in  the 

60  liquid — the  presence  of  which  affects  the 
odor  thereof — heat  is  introduced  into  and 
through  the  several  radiators  and  coil  as 
above  suggested  so  that  there  is  an  equal 
distribution  of  heat  throughout  the  con- 

66  tents  treated.    The  temperature  is  thus  in- 


creased until  145  to  155  clegrees  Fahrenheit 
is  reached ;  resulting  in  the  elimination  or 
destruction    of   the    weaker    and   harmful 
germs,  and  the  coaversion  of  the  beneficial 
organisms  •  (for    example,    Bacillus    acidi  70 
lacti)  into  their  spores.    The  germs  in  De- 
velopment, are  eliminated.     The  foul  and 
animal  odors  are  discharged  from  the  liquid, 
which  is  thus  rendered  quite  sweet  and  pure. 
By  extensive  experiment,  it  has  been  found  75 
that  the  best  results  are  obtained  by  regu- 
lating the  application  of  this  heat  accord- 
ing to  the  condition  of  the  milk,  i.  e.,  the 
temperature  is  raised  slowly  if  the  odor  of 
the  milk  is  excessive  or  bad,  and  if  good,  the  go 
temperature  is  raised  rapidly,  care  being 
taken  not  to  raise  the  temperature  above 
"155  degrees  F.  until  the  odors  emanating 
therefrom  have  become  clean  and  agreeable. 
In  order  to  effectually  remove  all  gases  gen-  g& 
erated   by   this   step,   air   is   continuously 
forced  by  means  of  the  motor  driven  fan  or 
blower  B  through  the  chamber  8  wherein 
it  may  be  heated,  if  desired,  by  means  of 
the  jacket  5  and  from  which  it  is  delivered  go 
into  the  tank  A,  washed  and  cleansed  of  im- 
purities during  its  passage  through  the  body 
of  water  in  the  tank  and  permitted  to  escape 
therefrom  through   a   pipe   30  connecting 
with   a   chamber   31    from   which   extend,  05 
through  a  wall  of  the  vat  C,  a  series  of 
pipes  32,  33  and  34,  the  first  two  of  which 
are  arranged  to  deliver  down  either  side 
within  the  vat  and  terminate  in  horizontal 
perforated  pipes  35  disposed  in  the  bottom  100 
of  the  vat.    The  pipe  34  terminates  above 
the  surface  of  the  liquid  within  the  vat  for 
delivering  a  forced  draft  of  air  thereover' 
to  remove  from  the  liquid  any  and  all  gases 
resulting  from  the  aeration  of  the  liquid,  ioi» 
said  gases  passing  out  through  an  outlet  36 
formed  in  the  cover  member  37  with  which 
the  vat  C  is  provided.    The  temperature  of, 
145  to  155  degrees  F.  and  the  passage  of  the 
washed  !air  over,  about  and  up  through  the  lift 
milk  are  continued  until  the  odor  of  the  milk 
becomes  cleanly  and  agreeable. 

As  the  primary  application  of  heat  is  ad- 
vanced in  degree,  the  evolution  of  the  gases 
is  correspondingly  increased  and  it  will  be  115 
appreciated  that  a  greater  force  or  flow  of 
washed  air  through  the  pipes -32,  33  and  34 
will  be  required  to  properly  cope  with 
such  gases  to  drive  them  off  from  the  liq- 
uid through  the  exhaust  pipe  36.  In  order  120 
that  the  flow  of  air  may  be  properly  ad- 
justed, the  chamber  31  is  provided  with 
valves  38,  39  and  40  cooperating  with  the 
pipes  32,  33  and  34,  respectively. 

When  it  is  desired  to  use  the  milk  or  1SB 
cream  within  a  comparatively  short  time,  it 
is  first  raised  to  145  or  15^5  degrees  F.,  as 
aforesaid,  and  after  the  odor  has  become 
clean  and  agreeable,  the  temperature  is  im- 
mediately increased  to  170  to  185  degrees  JSO 


l,178.87t 


F.,  and  then  cooled  to  a  "ripening"  temper- 
ature, or  that  best  adapted  for  the  develop- 
ment of  the  germs  giving  the  milk  its  agree- 
able flavor  and  aroma,  and  permitted  to 
5  stand  in  sterile  air  for  a  short  period  of- 
time. 

During  the  second  or  rapid  heating  of  the 
liquid,  a  flow  of  sterile  air  may  be  directed 
to  advantage  thereover  in  order  to  remove 

10  any  possible  foul  odors  remaining  after  the 
primary  treatment  or  which  might  generate 
during  the  "flash".  If,  however,  it  is  not 
necessary  to  hasten  the  operation,  the  tem- 
perature of  the  liquid  treated  is  first  raised 

15  to  145  or  155  degrees  F.,  then  cooled  to  58 
degrees  F.  and  held  at  this  temperature  for 
about  twenty-four  hours  surrounded  by  clean 
sterile  air;  after  which  the  liquid  is  rapidly 
reheated  to  a  temperature  of  170  to  185  de- 

20  grees  F.,  and  then  at  once  cooled  and  held 
in  sterile  air  for  seventy-two  hours,  or 
longer,  at  a  constant  temperature  of  58  de- 
grees F.  so  as  to  cause  a  full  development 
of  the  beneficent  germ  life. 

25  From  the  foregoing  description,  taken  in 
connection  with  the  accompanying  draw- 
ing, it  is  believed  that  the  process  will  be 
fully  understood  without  requiring  an  ex- 
tended explanation.  It  may  be.  well,  how- 

30  ever,  to  lay  stress  on  the  fact  that  the  es- 
sence of  my  invention  resides  in  the  partial 
sterilization  of  the  milk  by  heating  to  a 
temperature  sufficient  to  kill  harmful  germs 
and  convert  the  beneficial  ones  to  spores, 

35  while  at  the  same  time  all  disagreeable 
odors  are  disengaged;  and  allowing  this 
milk  to  cool  and  stand  at  an  incubating 
temperature  until  the  beneficial  germs  are 
well  developed  again.  These  germs  have 

-to  been  "acclimated"  to  an  increased  tempera- 
ture, and  are  now  rapidly  "flashed"  to  kill 
all  the  harmful  bacteria  which  may  have 
survived  the  first  operation,  the  "flash" 
temperature  and  time,  however,  not  being 

45  sufficient  to  kill  the  beneficial  germs. 

Having  thus  fully  described  my  inven- 
tion, what  is  claimed  and  desired  to  be  se- 
cured by  Letters  Patent  is — 

1.  The  preparation  of  a  milk  containing 

60  ft.  f/t't'Ji  lacti  by  a  gradual  heating  to  inure 
the  germs  and  their  spores  to  a  high  tem- 
perature, meanwhile  introducing  air  to 
scavenge  away  all  foul  gnses,  cooling  and 
incubating  th"e  milk  containing  B.  ac.idl 

5,»  Inrtl  remaining,   momentarily   flashing  the 


temperature  to  above  that  of  the  first  heat- 
ing, and  rapidly  cooling  the  milk. 

2.  The  process  of  pasteurizing  milk  con- 
sisting in   gradually   heating  to   approxi- 
mately 150  degrees  F.,  passing  sterile  air  60 
over,  about,  and  up  through  the  milk  dur- 
ing said  heating  operation,  cooling  and  in- 
cubating such  milk,  and  finally  flashing  to 
near  the  death  point,  of  the  B.  acidi  lacti 
contained  therein.  65 

3.  The  pasteurization  of  milk  by  gradu- 
ally heating  to  approximately  150  degrees 
F.,  passing  sterile  air  therethrough  during 
said  heating  operation,  cooling  and  incu- 
bating at  58  degrees  F.,  flashing  to  approxi-  70 
mately    180   degrees    F.    and    immediately 
rapidly  cooling  said  milk,  and  finally  again 
incubating  at  58  degrees  F.     . 

4.  The  preparation  of  a  milk  containing 
germs  valuable  to  the  digestive  system  by  75 
a  gradual  heating  to  approximately  150  de- 
grees F.  to  inure  said  germs  to  an  increased 
temperature    and    to    destroy    deleterious 
organisms,  sterile  air  being  used  to  scav- 
enge all  foul  gases,  liberated  during  said  80 
heating,  cooling  to  58  degrees  F.  and  incu- 
bating at  this  temperature,  until  the  germ 
life '  is  again  well  developed,  flashing  the 
temperature  to  180  degrees  F.  for  a  short 

.time  to  destroy  all  deleterious  organisms  re-  85 
maining,   again  cooling  to  58   degrees  F. 
and  incubating  until  the  digestively  valu- 
able germs  are  well  developed. 

5.  The  process  of  pasteurizing  milk  con- 
sisting in   gradually  heating  to   approxi-  90 
mately  150  degrees  F.,  passing  sterile  air 
over,  about  and  up  through  the  milk  during 
said  heating  operation,  then  flashing  to  ap- 
proximately 180  degrees  F.,  and  finally  in- 
cubating at  58  degrees  F.  85 

6.  The  process  of  pasteurizing  milk  con- 
sisting in  gradually   heating  to   approxi- 
mately 150  degrees  F.,  then  "flashing"  to 
approximately     180    degrees    F.,    passing 
sterile  air  over  and  about  the  milk  during  100 
said  heating  operations,  and  finally  incubat- 
ing at  58  degrees  F.   - 

In  testimony  whereof,  I  have  signed  my 
name  to  -this  specification  in  the  presence 
of  two  subscribing  witnesses. 

GEORGE  SINCLAIR. 

Witnesses : 

L.  W.  HOLMES, 
HENRY  P.  ALDEN. 


Copies  of  this  patent  may  be  obtained  lor  five  cents  each,  by  addressing  the  -Commissioner  of  Patenti, 

Washington,  D.  C." 


J.  M.  W.  KITCHEN. 

METHOD  OF  TREATING  MILK. 

APPLICATION   FILED   OCT.  25,  1915. 


Patented  Apr.  11, 1916. 


Atty 


THE  COLUMBIA  PLANOORAPH  CO.,  WASHING" 


UNITED  STATES  PATENT  OFFICE. 


1,178,808. 


JOSEPH  M.  W.  KITCHEN,  OF  EAST  ORANGE,  NEW  JEBSEY. 
METHOD  OF  TREATING  MILK. 

Specification  of  letters  Patent.         Patented  Apr.  11, 1916. 

Application  filed  October  25, 1915.     Serial  No.  57,733. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOSEPH  MOSES  WARD 
KITCHEN,  a  citizen  of  the  United  States,  re- 
siding in  the  city  of  East  Orange,  county  of 
5  Essex,  State  of  New  Jersey,  have  invented 
an  Improved  Method  of  Treating  Milk,  of 
which  the  following  is  a  specification. 

The  object  of  this  invention  is  to  secure 
increased  efficiency  in  connection  with  the 

10  pasteurization  of  milk,  especially  when  that 
performance  is  conducted  in  the  final  con- 
tainer or  bottle ;  to  secure  economies  in  car- 
rying out  the  process ;  and  to  overcome  other 
defects  that  have  been  inherent  to  methods 

16  previously  practised. 

The  main  structural  features  that  may 
be  used  in  practising  my  method  of  treating 
milk,  are  schematically  represented  in  the 
accompanying  drawings:  in  which, 

20  Figure  1  is  a  combined  milk  preheater, 
aerater,  hot  water  receiving  tank,  and  hot 
water  pump;  Fig.  2  is  a  bottle  washer  and 
sterilizer;  Fig.  3  is  a  piled  stack  of  inverted 
bottles  in  their  cases;  Fig.  4  is  a  bottle 

25  preheater;  Fig.  5  is  a  bottle  filler 5  and  Fig. 
6  is  a  pasteurizing  and  refrigerating  apart- 
ment. 

The  reference  characters  indicate  as  fol- 
lows :  A  is  the  preheating  and  aerating  ap- 

30  paratus:  A1  is  a  milk  conveying  trough ;  A2 
is  a  milk  conducting  trough:  A3  is  a  pre- 
heating device  on  which  milk  flows  down- 
wardly over  its  external  surfaces,  and  hot 
water  is  forced  internally  upward  through 

35  it:  A4  is  an  exhaust  water  outlet:  A5  is  a 
hot  water  inlet:  A6  is  a  hot  water  forcing 
pump:  A7  is  a  hot  water  receiving  tank: 
A8  is  an  exhaust  fan  that  draws  air  up- 
wardly over  the  milk  as  the  milk  descends. 

40  The  air  is  exhausted  into  the  outer  atmos- 
phere. 

A9  are  heating  pipes:  A10  are  air  inlets; 
and  A11  is  an  air  filtering  screen. 

B  is  a  bottle  washing  and  sterilizing  ap- 

45  paratus;  B1  are  hot  water  jets;  B2  are 
steam  jets;  B3  is  a  steam  coil. 

C  are  bottle  cases  filled  with  inverted, 
washed,  and  sterilized  bottles  C1.  The  wash- 
ing and  sterilization  are  performed  at  con- 

50  venient  times,  and  the  cases  of  bottles  are 


stacked  in  a  convenient  place,  the  bottles 
remaining  inverted  to  prevent  dust  from 
falling  into  them.  Inasmuch  as  these  bot- 
tles remain  stacked  until  immediately  prior 
to  their  filling,  they  become  reduced  in  tern-  55 
perature  to  the  temperature  of  the  room  in 
which  they  are  stacked. 

D  is  a  device  for  preheating  the   cooled 
bottles  immediately  prior  to  their  filling. 
The  temperature  in  this  device  is  indicated  60 
by  the  thermometer  D1  and  the  bottles  are 
progressively  heated  by  upwardly  projected 
sprays  of  hot  water  in  progressively  larger 
amounts  from  the  jets  D2,  and  are  further 
heated  by  the  steam  jets  D3;  the  ultimate  65 
degree  of  heat  attained  by  the  bottles  being 
below  130°  F. 

E  is  a  bottle  filling  device  of  any  known 
character,  located  on  and  attached  to  a 
bottling  and  capping  table  E1.  The  pre-  70 
heating  device  is  preferably  located  at  a 
higher  level  than  the  device  E.  The  cases 
of  inverted  bottles  are  vertically  reversed 
in  traversing  the  track  E2,  and  are  im- 
mediately filled  with  the  milk  that  has  been  75 
preheated  in  the  apparatus  A,  and  which 
is  conveyed  to  the  bottle  filling  device  by 
the  disconnectible  conduit  E3. 

F  is  one  of  the  number  of  pasteurizing 
and  refrigerating  apartments  of  any  con-  80 
venient  size.  It  is  entered  by  the  door  F1. 
The  apartment  has  moisture  impervious 
walls  which  are  more  or  less  insulated. 
There  is  a  water  pool  F2  below  the  slatted 
floor  of  the  apartment.  This  pool  has  a  85 
steam  coil  in  it  into  which  the  steam  enters 
at  the  high  level  inlet  F4,  and  finds  a  return 
to  the  steam  generator  of  the  plant,  through 
the  outlet  F3. 

F5  and  F8  are  refrigerating  pipes,    and  90 
F7  are  water  spraying  jets. 

F8  is  an  outlet  for  the  cooling  water, 
which  becomes  heated  from  the  hot  bottles 
in  their  cooling.  The  water  is  conveyed  to 
the  tank  A7,  through  the  disconnectible  95 
conduit  F8.  It  will  be  observed  that  through 
the  operation  of  this  apparatus,  there  is  a 
circulatory  heat  transferring  action  that  ef- 
fects a  considerable  economy  in  carrying 
out  the  performance  of  pasteurization  in  100 


1,178,808 


the  final  container.  Various  subsidiary  fea- 
tures of  a  plant  of  this  character  are  not 
represented  in  the  drawings  because  they 
have  no  direct  relation  to  the  invention  here 
5  claimed. 

The  defects  remedied  by  my  invention 
are:  (1)  that  of  ordinary  methods  of  pas- 
teurizing, in  which  some  part  of  the  milk 
is  brought  in  contact  with  too  highly  heated 

10  surfaces,  whereby  a  part  of  the  milk  has  its 
taste  and  physical  character  changed ;  and 
in  which  the  upper  parts  of  milk  being 
heated  in  a  bottle  may  receive  the  unde- 
sirable heating  influence  of  a  high  degree 

15  of  temperature  for  too  long  a  time;  (2)  the 
infections  of  milk  that  under  old  methods 
are  likely  to  occur  during  bottling  the  milk; 
(3)  the  infections  which  are  conveyed 
through  the  ordinary  cardboard  and  some 

20  other  closures  of  bottles  that  are  commonly 
used ;  (4)  the  common  method  of  washing 
and  high  heat  sterilization  of  bottles  only 
immediately  prior  to  their  filling  and  Avhile 
the  bottles  are  very  hot,  which  practice  does 

25  not  allow  of  sufficient  time  to  secure  a  com- 
plete sterilization  of  the  bottles  with  cer- 
tainty before  their  filling,  and  that  it  takes 
too  long  a  time  to  cool  the  bottles  from  a 
sterilizing  to  a  pasteurizing  temperature: 

SO  (5)  the  filling  of  very  hot  bottles  with  very 
hot  milk  at  substantially  a  pasteurizing 
temperature,  which  practice  makes  the  han- 
dling of  the  very  hot  milk  and  bottles  un- 
necessarily uncomfortable  for  the  working 

35  attendants  of  the  milk  plant;  (6)  having 
the  milk  so  hot  at  the  time  of  filling  the 
bottles  which  results  in  over  heating  a  part 
of  the  milk  during  the  placing  of  the  bot- 
tled milk  in  the  apartment,  tank,  or  what- 

40  ever  receptacle  is  used  for  containing  and 
holding  the  bottled  milk,  because  the  time 
occupied  in  filling  and  placing  enough  bot- 
tles to  fill  the  apartment,  requires  consid- 
erable time  from  the  beginning  of  the  fill- 

45  ing  of  that  apartment  or  other  receptacle, 
up  to  the  end  of  its  filling  with  the  very 
hot  filled  bottles.  Under  such  conditions 
some  of  the 'bottled  milk  placed  in  the  bot- 
tle holding  apartment  or  receptacle  is  over 

60  heated  by  too  long  holding  at  a  high  heat. 

It  should  be  noted  that  if  milk  is  placed 
into  the  final  container  while  the  milk  is 
cold,  and  is  heated  entirely  in  the  container, 
the  milk  at  the  lower  levels  of  the  con- 

55  tainer  is  only  heated  to  the  pasteurizing 
temperature  in  from  seven  to  ten  minutes 
after  the  top  layers  are  heated.  Hence,  those 
top  layers  in  the  container  are  over  heated, 
and  this  results  in  a  change  in  the  taste 

60  of  the  top  layers  of  the  milk,  and  this 
measurably  prevents  the  appearance  of  the 
so-called  cream  line  in  the  container;  a 
point  which  is  of  considerable  practical 
importance  in  connection  with  the  commer- 

65  cial  handling  of  milk;   consumers  feeling 


that  they  are  defrauded  unless  they  can  see 
the  cream  line. 

When  milk  or  cream  is  heated,  there  is 
more  or  less  of  a  fusion  of  the  butter  fat 
globules,  with  a  consequent  lesser  showing  70 
of  the  so-called  cream  line,  which  line  is 
easily  to  be  observed  in  bottled  raw  milk. 
On  this  account  it  will  be  obvious  that  it  is 
desirable  that  all  the  milk  in  all  the  bottles, 
while  being  treated,  should  only  be  brought  75 
to  as  high  a  temperature  as  is  necessary  to 
secure  the  pasteurizing  effect,  which  tem- 
perature is  usually  not  above  145°  F. ;  and 
that  the  niilk  should  be  held  at  that  tem- 
perature only  as  long  as  is  necessary  to  se-  80 
cure  the  destruction  of  pathogenic  germs, 
which  time  is  about  30  minutes.  Therefore. 
it  will  be  seen  that  everything  which  MTill 
interfere  with  this  special  uniformity  of 
degree  of  temperature  in  applying  the  heat,  85 
and  of  the  time  of  holding  the  milk  at  that 
temperature  in  all  parts  of  the  milk  being 
treated,  is  an  important  matter  from  the 
commercial  point  of  view. 

The  present  invention  is  largely  for  the  90 
overcoming  of  this  particular  defect  in  older 
practices. 

Another  object  of  the  invention  is  to  se- 
cure economy  in  the  pasteurizing  treatment 
of  milk  through  the  coincident  performance  9c 
of  several  processes,  namely:  that  of  aera- 
tion, pre-heating,  and  the  introduction  of 
the  heat  economizing  principle  of  the  ver- 
t^cnl  counter-current  transfer  of  heat. 

In  applying  this  invention,  my  procedure  10" 
is  preferably  as  follows :  Milk  that  has  been 
transported  to  and  preferably  held  at  the 
milk  plant,  at  the  unusually  low  temperature 
of  about  30°  F..  is  passed  through  an  aerat- 
ing apparatus  from  a  high  level  to  a  low  105 
level,  running  in  a  very  thin  film  over  sheet 
metal  surfaces  which  are  internally  trav- 
ersed and  wanned  by  an  upwardly  ascend- 
ing current  of  warm  water,  preferably  not 
heated  to  above  150°  F.  The  warm  water  110 
which  is  preferably  only  heated  to  a  degree 
necessary  for  the  preheating  of  the  milk,  is 
pumped  up  through  the  aerating  and  heat- 
ing apparatus.  The  milk  or  cream  gravitat- 
ing downward  over  the  heating  surfaces  1 1 
of  the  apparatus,  at  first  meets  moderately 
warm  water  and  is  able  to  absorb  heat  from 
the  water.  As  the  milk  gradually  descends, 
it  meets  zones  of  water  of  gradually  increas- 
ing heat,  and  at  a  desired  temperature,  is  !-<•' 
finally  received  in  a  tank  at  the  bottom  of 
the  apparatus.  Air  for  aerating  the  thin 
film  of  milk  or  cream  is  mechanically  forced 
or  drawn  through  the  apparatus,  and  if  de- 
sired, this  air  is  first  passed  over  either  steam  '-  aft 
or  water  heating  pipes,  or  surfaces  that  may 
be  heated  by  hot  gases  passing  through  them. 
This  warmed  and  somewhat  dry  air  passing 
upwardly  over  the  descending  film  of  milk, 
besides  assisting  the  internally  pumped  l-^ 


1,178,808 


1 


warm  water  in  preheating  the  milk,  is  im- 
pregnated with  any  of  the  obnoxious  fumes 
from  the  milk,  which  are  usually  more  or 
less  present  in  all  milk,  and  then  escapes 
5  through  an  opening  at  the  top  of  the  appara- 
tus. Preferably,  the  air  is  carried  upwardly 
through  the  apparatus  in  an  induced  draft. 
Such  an  induced  draft  has  slightly  less  than 
atmospheric  pressure,  and  on  this  account  its 

10  power  of  inducing  quick  elimination  of  the 
fumes  from  the  milk  is  enhanced.  The  flow 
of  the  milk  and  the  flow  of  the  hot  water  is 
so  arranged  as  to  individual  quantity,  that 
the  milk  is  not  raised  to  the  pasteurizing 

15  temperature.     A  temperature  between  100° 
and  130°  F.  is  held  to  be  as  high  as  is  de- 
sirable for  the  preheating  of  the  milk.    The 
heating  may  be  even  less  than  100°  F. 
Inverted  new  bottles  for  the  milk,  or  the 

20  returned  old  bottles,  are  first  washed  and 
scalded  in  the  ordinary  way,  and  are  then 
subjected  for  a  sufficient  length  of  time  to  a 
high  sterilizing  heat,  and  in  cases  with  the 
bottles  still  inverted,  are  then  stacked  in  a 

25  convenient  place  for  reuse,  where  they  be- 
come reduced  to  a  room  temperature.  These 
bottles  before  feeding  them  to  the  bottle 
filling  apparatus,  are  passed  through  a  sec- 
ondary heater  in  which  they  are  gradually 

30  given  a  considerable  heating,  and  prefer- 
ably, by  sprays  of  steam  and  hot  water,  but 
are  not  heated  to  a  pasteurizing  or  steriliz- 
ing temperature.  The  bottles  are  heated 
preferably  to  the  same  temperature  that  is 

35  given  to  the  milk  in  its  pre-heating.  The 
temperature  of  the  bottles  is  gradually 
raised,  and  preferably,  to  the  same  tempera- 
ture as  that  of  the  milk  that  is  placed  in 
the  bottles.  There  may  be  a  variation  of 

40  a  very  considerable  number  of  degrees  be- 
tween the  temperature  of  the  bottles  and 
that  of  the  milk  so  long  as  a  variation  in 
temperature  does  not  exist  of  sufficient  ex- 
tent to  induce  a  too  great  strain  from  un- 

45  equal  expansion  on  the  glass  bottles,  which 
would  otherwise  be  likely  to  be  followed  by 
breakage. 

In  the  older  art,  the  sterilizing  process 
given  to  the  bottles  prior  to  the  bottling,  has 

50  usually  been  maintained  for  about  two  min- 
utes; but  this  time  I  do  not  consider  to  be 
sufficient  to  certainly  effect  sterilization. 
But  if  the  bottles  are  sterilized  immediately 
before  the  bottling  of  the  milk,  and  as  the 

55  very  high  heat  of  the  sterilizing  process 
must  be  reduced  in  the  bottles,  to  or  close  to 
the  pasteurizing  temperature,  before  filling 
the  bottles  in  order  to  prevent  breakage  of 
the  bottles  and  overheating  parts  of  the 

60  milk,  the  general  process  goes  on  too  slowly 
unless  a  very  much  increased  floor  area  of 
the  milk  plant  is  available,  and  unusually 
expensive  and  cumbersome  machinery  used. 
My  process  has  for  one  of  its  purposes  an 

CJ  economical  utilization  of  labor  and  invested 


capital.  Such  a  short  time  as  is  usually 
given  to  sterilization  is  not  sufficient  to  be 
absolutely  safe.  In  my  method  I  give  a  suf- 
ficiently long  sterilizing  of  the  bottle  to  se- 
cure absolute  safety.  This  is  done  as  a  sep-  70 
arate  preliminary  operation,  and  is  followed 
by  a  considerable  cooling  of  the  bottles.  I 
then  perform  a  secondary  heating  immedi- 
ately before  placing  the  inilk  in  the  bottles, 
which  is  for  the  purpose  of  preventing  over-  75 
heating  of  some  of  the  layers  of  milk  in  the 
bottles,  and  some  overheating  of  all  of  some 
of  the  bottles  in  the  final  heating  of  the  milk; 
as  well  as  for  preventing  fracture  of  the 
bottles  due  to  putting  hot  milk  in  cold  bot-  80 
ties;  and  for  washing  out  dust  and  bacteria 
that  may  have  gained  access  to  the  interior 
of  the  bottles  after  their  washing  and  steri- 
lization. Inasmuch  as  a  complete  sterilizing 
temperature  is  much  higher  than  a  pasteur-  86 
izing  temperature,  it  will  be  obvious  that  if 
the  bottles  are  sterilized  immediately  before 
filling,  it  takes  too  much  time,  or  appropri- 
ates too  much  floor  space,  in  reducing  the 
temperature  to  a  pasteurizing  temperature,  90 
and  also  leaves  great  uncertainty  as  to  the 
temperature  of  the  bottles  when  partly 
cooled.  It  is  particularly  desirable  to  avoid 
contact  of  milk  with  any  surface  heated 
higher  than  is  necessary,  either  in  its  pre-  95 
heating  or  in  its  pasteurization. 

I  do  not  confine  myself  to  the  method  of 
preheating  milk  in  connection  with  the 
aerating  process,  though  that  is  a  convenient 
and  economically  desirable  method.  Any  100 
method  of  preheating  in  which  a  definite 
temperature  can  be  secured,  though  prefer- 
ably a  method  thrpugh  contact  with  heating 
surfaces  of  moderate  temperatures,  may  be 
carried  out.  Any  known  method  of  filling  105 
the  bottles  with  the  preheated  milk  may  be 
used. 

After  their  filling  the  bottles  are  capped, 
and  preferably,  with  a  metal  cap  in  the  use 
of  which  is  carried  out  the  principles  which  110 
I    explain    in    my   co-pending    application 
for  Patent,  Sr.  No.  874,385.    The  basic  prin- 
ciple applied  in  that  bottle  closure  is  in  hav- 
ing a  combined  pressure  and  protection  cap 
that  shields  the  bottle  lip  and  mouth  from  115 
all  gravitating  fluids  or  solid  matters  that 
might  be  of  an  infective  nature,  and  which 
cap  is  of  sufficient  size  to  retain  pneumati- 
cally a  volume  of  sterile  air  under  the  cap 
sufficient  in  amount  to  draw  upon  iu  the  in  120 
drawing  of  air  into  the  bottle  during  the 
cooling  of  the  bottle. 

The  filled,  capped  bottles  in  their  cases. 
are  conveyed  into  pasteurizing  and  cooling- 
holding  apartments,  which  are  practically  125 
hermetically  closed  by  proper  doors,  and 
which  are  constructed  with  non-conducting 
impervious  walls.  In  the  interior  of  these 
apartments,  a  sufficient  number  of  which  are 
provided,  I  provide  apparatus  for  the  130 


4= 


1,178,808 


higher  heating  and  pasteurizing  of  the  pre- 
heated milk,  and  in  that  case,  the  higher 
heating  of  all  the  milk  that  has  been  placed 
in  any  single  apartment,  is  done  at  one  time. 
5  This  avoids  having  some  part  of  the  milk 
which  may  be  first  placed  in  the  apartment, 
retained  for  too  long  a  time  at  a  pasteurizing 
temperature  while  other  parts  of  the  milk 
are  not  heated  so  long  a  time.  This  process 

10  avoids  the  positive  defect  of  differences  in 
the  taste  of  the  several  parts  of  the  milk, 
which  would  otherwise  be  possible  and 
which  might  be  recognized  by  consumers 
from  day  to  day.  Apparatus  is  also  pro- 

15  vided  in  these  apartments  for  the  cooling  of 
the  milk,  either  by  spraying  with  water  of 
various  temperatures,  or  by  refrigerative 
piping  or  by  blowing  cold  air.  If  the  cool- 
ing is  done  by  water,  the  waste  water  from 

20  the  first  stage  of  cooling  is  used  to  preheat 
the  milk,  either  alone  or  by  reinforcement 
with  heat  received  by  passing  the  waste 
water  through  a  water-heater.  The  moder- 
ately heated  waste  water  used  in  the  second 

25  stage  of  the  cooling  of  the  bottles  is  advanta- 
geously used  for  the  first  cooling  of  the  bot- 
tles. 

In  the  regenerative  use  of  the  heat  of  the 
cooling  of  the  bottles,  considerable  economy 

30  is  effected.  So  far  as  the  heating  of  the  bot- 
tles of  milk  is  concerned,  I  prefer  to  heat 
them  in  the  referred  to  apartments  by  means 
of  evolving  warm  vapor  from  pools  of  wa- 
ter at  the  bottom  of  the  apartments,  through 

35  which  heating  coils  are  run  and  from  which 
the  warm  vapor  rises  through  the  bottle 
cases,  which  have  permeable  wire  tops  and 
bottoms.  Proper  provision  is  made  for  ob- 
serving the  interior  temperature  with  accu- 

40  racy  in  these  apartments,  and  also  for  de- 
termining the  temperature  of  the  milk  at 
the  bottoms  of  the  bottles  through  the  use  of 
test  bottles  connected  with  an  outside  located 
temperature  indicating  apparatus.  In  these 

45  apartments  the  milk  is  not  only  cooled  to  the 
ordinary  holding  temperature  of  45°  F.  It 
is  cooled  much  below  such  ordinarily  prac- 
tised cooling  temperatures,  and  preferably, 
close  to  the  freezing  point  of  milk ;  at  which 

^°  temperature  there  is  substantially  no  fer- 
mentation occurring  during  the  several  days 
in  which  the  milk  is  usually  held  prior  to  its 
conveyance  and  distribution  to  consumers. 
It  will  be  noted  that  pasteurizing  tempera  - 
tures  "do  not  destroy  some  of  the  putrefac- 
tive types  of  bacteria  and  various  spores  in 
milk,  which  proliferate  at  the  temperatures 
at  which  milk  is  usually  held  after  its  pas- 
teurization and  up  to  the  time  of  its  delivery 
to  the  consumer.  Putrefactive  bacterial 
growths  in  milk  tend  to  induce  decomposi- 
tion accumulations  of  undesirable  character 
in  milk.  The  low  temperatures  I  apply  in 
this  connection,  I  regard  as  highly  impor- 
tant in  connection  with  the  providing  of 


uo 


safe  milk.  The  milk  being  held  in  the  apart- 
ment in  which  it  is  refrigerated,  undergoes 
practically  no  decomposition  changes  during 
the  usual  short  time  of  its  holding,  and  be- 
ing deeply  refrigerated  at  the  time  of  its  70 
removal,  retains  that  frigidity  sufficiently 
during  the  time  in  which  the  milk  is  being 
distributed. 

In  heating  and  cooling  milk,  I  do  not  con- 
fine myself  to  any  special  means  or  method.   75 
Any  known  means  or  method  may  be  used. 

Sterilizing  and  filling  the  bottles  with 
milk  of  a  pasteurizing  heat  in  one  continu- 
ous operation  is  not  only  objectionable  in 
connection  with  a  lack  of  certainty  as  to  se-  80 
curing  effective  pasteurization.  It  is  eco- 
nomically lacking  in  that  the  working  force 
at  the  milk  plant  has  its  time  of  work  too 
much  concentrated  into  too  few  hours.  It  is 
economically  better  to  perform  the  washing  85 
and  sterilization  of  the  bottles  at  a  separate 
time  each  day  from  the  time  of  heating  and 
filling  the  milk  into  the  bottles.  This  spread- 
ing of  the  working  efforts  in  the  milk  plant 
results  in  a  financial  saving.  Heating  the  90 
bottles  and  milk  at  or  prior  to  the  time  of 
bottling,  at  a  lower  temperature  than  is  com- 
mon, although  theoretically  that  practice 
may  not  be  economically  equal  to  the  higher 
heating,  still,  an  advantage  is  gained  in  that  95 
the  preheating  process  can  be  effected  with 
moderately  hot  water  instead  of  steam,  and 
the  heat  in  the  water  can  be  more  economi- 
cally applied  through  the  use  of  heat  econo- 
mizing heat  transferring  apparatus.  10° 

The  substitution  of  an  interrupted  succes- 
sion of  steps,  which,  however,  are  coopera- 
tive, ns  practised  in  this  invention,  in  place 
of  the  uninterrupted  method,  while  it  re- 
sults in  a  slight  loss  of  heat  in  the  cooling  ^®6 
and  heating  of  the  bottles,  gives  aggregate 
results  that  are  in  advance  of  the  results 
from  higher  heating,  by  securing  a  better 
edible  quality,  as  well  as  a  better  sanitary 
quality;  and  also  over-head  general  working  110 
economies  that  can  be  secured  in  a  milk  han- 
dling plant.  In  particular,  the  present  ad- 
vance of  applicant,  pertains  to  milk  plants 
handling  very  large  quantities  of  milk, 
where  floor  space  is  limited  and  where  the  115 
element  of  time  is  an  important  matter,  es- 
pecially in  connection  with  utilizing  the 
working  force  to  the  best  advantage  over 
the  entire  working  day. 

As  a  further  part  of  my  invention,  and  to 
secure  a  greater  uniformity  in  the  heating  of 
all  of  the  milk  in  the  bottles,  and  of  all  the 
bottles  of  milk  under  treatment  at  one  time, 
I,  using  the  species  of  bottle  closure  for 
which  I  was  granted  Patent  No.  1,141.553,  12' 
issued  June  1st,  1915,  may  reverse  vertically 
the  bottles  one  or  more  times  and  may 
change  the  position  of  the  bottles  from  one 
level  to  another  zone  at  a  different  level  of 
the  apartment  while  I  subject  the  bottles  to 


1,178,808 


a  pasteurizing  heat.    The  bottle  closure  re- 
ferred to  allows  of  that  procedure. 
What  I  claim  as  new  is : 

1.  The   method   of  treating  milk  herein 
5  described,  which  consists  in  performing  the 

following  combination  of  cooperating  steps, 
namsly:  (1)  aerating  cold  milk  and  pre- 
heating the  milk  during  the  step  of  aeration 
to  a  temperature  not  to  exceed  130°  F.,  (2) 
10  washing  a  milk  bottle  and  sterilizing  the 
bottle  during  a  time  that  is  required  for  its 
complete  sterilization,  (3)  cooling  the  milk 
bottle  to  a  temperature  lower  than  130°  F., 
(4)  spraying  the  cooled  bottle  with  steam 

15  and  hot  water  until  the  temperature  of  the 
bottle   is  approximately  that   of   the   pre- 
heated  milk,    (5)    placing   the   pre-heated 
milk  in  and  filling  the  heated  milk  bottle, 
(6)   capping  the  filled  milk  bottle  with  a 

20  metal  impervious  bell  cap  retaining  warm 
air  under  its  convexity  when  placed  on  the 
bottle,  (7)  placing  the  capped  bottle  in  a 
substantially  closed-to-air  apartment,  (8) 
subjecting  the  bottle  while  in  the  apartment 

16  to  a  pasteurizing  heat,  (9)  holding  the  milk 
in  the  apartment  for  a  sufficient  length  of 
time  to  secure  the  pasteurization  of  the  milk, 
and  (10)  cooling  the  heated  milk  to  a  tem- 
perature   sufficiently    low    to   substantially 

10  prevent  fermentation  in  the  milk  while 
holding  the  milk  in  said  apartment. 

2.  The  method  of  treating  milk  herein 
described,   which   consists  in,   heating  the 
bottles  in  which  the  milk  is  to  be  placed, 

15  from  a  room  temperature  to  a  temperature 
approaching  to,  but  not  to  exceed  130°  F. ; 
heating  milk  approximately  to  a  tempera- 
ture of,  but  not  to  exceed  the  temperature  of 
the  bottles  in  which  the  milk  is  placed ;  fill- 
to  ing  the  bottles  with  the  heated  milk  capping 
the  bottles;  heating  the  capped  bottles  and 
the  milk  therein  contained  at  a  pasteurizing 
temperature ;  holding  the  heated  bottles  and 
contained  milk  at  a  pasteurizing  tempera- 
15  ture  until  pathogenic  germs  are  destroyed 
in  the  milk ;  and  cooling  the  bottles  and  con- 
tents thereof. 

3.  The  method   of  treating  milk  herein 
described,  which  consists  in,  aerating  cooled 

10  milk  and  preheating  the  milk  during  the 

•  aeration  of  the  milk;  placing  the  aerated 
and  preheated  milk  in  clean  sterilized  bottles 
of  a  temperature  sufficiently  near  the  tem- 
perature of  the  preheated  milk  to  avoid  a 

15  breaking  strain  on  the  bottles;  closing  the 
bottles;  heating  the  closed  bottles  and  pre- 
heated milk  to  a  pasteurizing  temperature; 
holding  the  heated  milk  until  the  pasteuriz- 
ing performance  is  effected ;  and  cooling  the 

10  pasteurized  milk  without  removal  of  the 
milk  from  the  position  in  which  it  has  been 
pasteurized,  said  preheating  being  effected 
by  heat  taken  from  the  milk  in  said  cooling. 

4.  The  method   of  treating  milk  herein 
|l  described,   which   consists   in,   pre-heating 


milk  to  a  temperature  approximately  to  but 
below  a  pasteurizing  temperature;  placing 
the  pre-heated  milk  in  a  container  having 
a  temperature  below  130°  F.,  capping  the 
container;  pasteurizing  the  pre-heated  milk  70 
while  in  the  container ;  and  cooling  the  pas- 
teurized milk. 

5.  The  method    of  treating  milk  herein 
described,    which    consists    in,    preheating 
milk  and  aerating  the  milk  during  its  heat-  75 
ing;    bottling   the    milk;    pasteurizing   the 
milk  in  the  bottle ;  and  cooling  the  pasteur- 
ized milk  by  transfer  of  heat  in  the  milk  to 
water,  the  preheating  of  the  milk  being  ef- 
fected by  heat  transferred  to  the  water  from  80 
the  pasteurized  milk  cooled  by  the  water. 

6.  The  method   of  treating  milk  herein 
described,  which  consists  in,  (1)  pasteuriz- 
ing milk,  (2)  cooling  the  milk  with  water, 
said  water  being  heated  in  the  cooling  of  85 
the  milk,  (3)  preheating  milk  with  the  pre- 
heated water  run  in  countercurrent  to  the 
milk  and  aerating  the  milk  in  its  preheat- 
ing; and  (4)  bottling  the  preheated  milk. 

7.  The   method  of  treating  milk  herein  90 
described,  which  consists  in,  (1)  bottling  a 
preheated  milk,    (2)   pasteurizing  the  pre- 
heated milk,   (3)   cooling  the  bottled  milk 
with  water,  and  (4)  preheating  the  milk  by 
currents  of  water  heated  in  cooling  the  milk,  95 
and  by  warm  air. 

8.  The  method  of  treating  milk  herein 
described,  which  consists  in,  (1)  sterilizing 
a  bottle  at  a  sterilizing  heat,  (2)  cooling  the 
bottle  to  a  room  temperature,  (3)  reheating  100 
the  bottle  at  a  temperature  above  a  room 
temperature  but  not  to  exceed  130°  F.,  (4) 
preheating  milk  to  a  temperature  approxi- 
mating the  temperature  of  the  bottle,   (5) 
placing  the  preheated  milk  in  the  preheated  105 
bottles,   (6)   subjecting  the  preheated  milk 
and  the  bottle   containing  the   milk  to   a 
secondary  heating  of  a  temperature  sufficient 

to  pasteurize  the  milk,  and  (7)  cooling  the 
milk  and  bottle.  no 

9.  The  method   of  treating  milk  herein 
described,  which  consists  in,  (1)  preheating 
the  milk  from  a  cold,  non-fermentative  hold- 
ing  temperature  to   a   temperature  higher 
than  the  holding  temperature  and  higher  115 
than   atmospheric  temperatures   but  lower 
than  a  pasteurizing  temperature  by  bringing 
said  milk  into  contact  with  a  heating  surface 

of  a  temperature  lower  than  a  pasteurizing 
temperature,    (2)    bottling   said    preheated  12° 
milk,  and  (3)  further  heating  the  milk  to  a 
pasteurizing  temperature. 

10.  The  method  of  treating  milk  herein 
described,  which  consists  in  preheating  the 
milk  to  a  temperature  approximating  to  but  125 
lower  than  a  pasteurizing  temperature,  and 
placing  the  preheated  milk  in  a  container 
that  has  been  subjected  to  a  sterilizing  heat, 
cooled  and  reheated  to  a  temperature  ap- 
proximately that  of  the  preheated  milk,  but  13« 


e 


1,178,808 


lower  than  a  pasteurizing  temperature,  pre- 
venting the  milk  during  its  pasteurization 
and  after  its  pasteurization  from  germinal 
contamination  in  the  bottle,  giving  a 
5  secondary  heating  to  the  milk  in  the  bottle 
at  a  pasteurizing  temperature,  holding  the 
milk  at  a  pasteurizing  temperature  until 


pasteurization  has  been  effected,  and  cooling 
the  milk  at  a  temperature  below  40°  F. 

JOSEPH  M.  W.  KITCHEN. 

Witnesses : 

BEATRICE  MIRVIS, 
GEO.  L.  WHEELOCK. 


Copiei  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "Commissioner  of  Patents, 

Washington,  D  C." 


UD1N3AML 

h 


'9161  'g  &WR. 


'6TS'I8T4T 


•6061   'I  'UdV   031IJ    NOUVDIIddV 

•ionaoad  MHW 
•d3HOn09  '1  'f 


UNITED  STATES  PATENT  OFFICE. 


JAMES  L.  GOTTCHER,  OF  NEW  YORK,  ST.  Y.,  ASSIGNOR,  BY  MESNE  ASSIGNMENTS   TO  THE 
NEW  YORK  CONVEYANCERS  COMPANY,  A  CORPORATION  OP  NEW  YORK. 

MILK  PRODUCT. 

1,181,319.  Specification  of  letters  Patent.  Patented  May  2, 1916. 

Application  filed  April  1, 1909.     Serial  No.  487,176. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JAMES  L.  GOTJCHER. 
a  citizen  of  the  United  States,  residing  at 
New  York,  New  York  county,  New  York, 
5  have  invented  a  new  and  useful  Milk  Prod- 
uct, of  which  the  following  is  a  specifica- 
tion. 

This  invention  relates  to  a  milk  product 
and  to  the  manner  of  treating  fluids  to  ren- 

10  der  them  bacteria  free  and  to  improve  the 
digestibility. 

This  invention  has  utility  as  a  purified 
fresh  milk  product  of  exceptional  value  for 
invalids  and  children.  The  fluid  treatment 

is  herein  disclosed  is  especially  valuable  for 

milk  to  prepare  the  purified  milk  product. 

The  physical  and  chemical  characteristics 

of  milk  vary  to  quite  a  wide  extent  from 

different  animals,  and  as  to  feed  and  cli- 

20  mate:  and  likewise  the  product  herein  will 
not  only  vary  to  the  same  extent,  but  also 
further  due  to  the  modifications  of  the  treat- 
ment. In  the  course  of  an  extended  series 
of  comparative  tests  during  quite  a  con- 

25  siderable  time,  in  each  of  which  instances 
the  treated  milk  hereof  has  shown  marked 
superiority  over  the  natural,  untreated  or 
raw  milk,  in  being  sterile  and  of  improved 
digestibility,  it  has  developed  that  to  a  quite 

30  remarkable  extent  many  of  the  normal  or 
original  natural  characteristics  have  re- 
mained unchanged,  in  fact  to  a  much  greater 
extent  than  in  "  sterilization "  and  "  pas- 
teurization "  processes.  Apart  from  its  pu- 

35  rity,  sterility  and  improved  or  of  more  than 
normal  digestibility,  it  is  practically  unal- 
tered natural  milk,  as  to  general  character- 
istics for  consumption  when  fresh.  The  milk 
is  maintained  normal  as  to  viscosity,  specific 

4<>  gravity,  water  content,  acidity,  ash;  most 
nearly  approximates  normal  as  to  milk 
sugar  and  fat.  The  total  proteids  approxi- 
mate normal,  and  in  certain  treatments  from 
which  tests  show  a  reduction  of  casein  with 

i5  increase  in  globulin  or  albumin,  the  totals 
still  approximate  normal  for  the  proteids, 
seemingly  confirming  that  some  transposi- 
tion has  occurred  in  the  proteid  group.  In 
view  of  these  normal  or  standard  conditions 

50  prevailing,  there  remains  the  question  as  to 
changed  features.  It  is  a  normal  product 
and  sterile — sterilization  or  rendering  free 
from  bacteria  has  not  wrought  any  change 
in  the  general  characteristics,  as  observed 

65  in  the  fresh  product.    This  treated  product 


has,  when  kept  on  ice,  retained  sweetness, 
in  summer  season  for  fourteen  and  one-half 
days.  There  are  changes  produced  in  the 
product,  for  carefully  conducted  culture 
tests,  show,  when  treated,  no  growth,  while  60 
there  was  considerable  bacteria  content  be- 
fore treatment.  "Sterilized"  and  "pasteur- 
ized" milk  have  digestibility  thereof  made 
more  difficult  than  when  raw  or  natural,  while 
comparative  and  confirmative  tests  using  65 
artificial  gastric  juice  with  and  without  ren- 
net bring  out  the  fact  that  the  product  here- 
in not  only  does  not  have  its  digestibility 
made  more  difficult  than  the  normal  or  raw 
milk,  but  in  reality  is  more  easily  digestible.  70 

This  product  of  molecularly  agitated  milk 
is  apparently  without  any  marked  deviation 
from  many  normal  chemical  conditions  of 
the  milk.  Considerable  microscopic  research 
develops  the  fact  of  dissemination  or  ap-  75 
parent  breaking  up  and  more  uniform  scat- 
tering of  the  cell  groupings  or  globules  in 
the  milk  solids,  not  only  of  the  proteids, 
but  also  of  the  fat.  These  discoveries  are 
confirmed  by  noting  conditions  in  the  milk  80 
after  standing.  When  the  cream  rises,  which 
seems  to  occur  more  readily  than  in  normal 
raw  milk,  the  volume  of  cream  as  shown 
by  the  cream  line  indicates  an  increase  vary- 
ing from  as  much  as  25%  to  as  high  as  40%  85 
above  that  of  the  raw  milk  from  which  the 
sample  is  taken.  This  should  establish 
breaking  up  of  the  fat  globules,  or  a  more 
general  diffusion  or  scattering  thereof,  thus 
leaving  more  susceptible  to  attack  by  di-  90 
gestive  agents.  A  to-some-extent  similar 
condition  as  to  breaking  up  or  dissemina- 
tion seems  to  occur  in  the  proteids.  The 
after  confirmation  of  this  fact  is  found  in 
the  uniformity  in  texture  of  the  portion  of  95 
the  original  treated  milk  below  the  cream, 
for  there  is  not  a  separation  of  the  curd  and 
whey  even  when  first  souring  stage  is 
reached.  It  is  accordingly  seen  applicant 
has  a  bacteria-free  product;  that  such  prod-  lon 
net  not  only  has  no  detrimental  features_  as 
to  digestibility  over  normal  milk,  but  is  im- 
proved ;  and  that  there  has  been  a  dissemi- 
nation of  the  solids  of  the  normal  milk.  The 
bringing  about  of  this  condition,  or  the  pro-  1 
duction  of  this  milk,  is  made  possible  by  the 
fluid  treatment,  apparatus  adapted  for  the 
performance  of  which  in  handling  milk  is 
shown  in  the  drawings  to  add  to  clearness 
of  steps  of  operation. 


no 


1,181,219 


Figure  1  is  a  general  view  of  the  appa- 
ratus, partially  in  outline  and  partially  in 
vertical  section,  with  parts  broken  away, 
showing  an  embodiment  for  carrying  on  the 
5  steps  of  the  process  of  invention  hereof ;  and 
Fig.  2  is  a  section  on  the  line  II — II,  Fig.  1. 
The  fluid,  herein  considered  as  milk,  may 
be  received  through  the  supply  pipe  i  and 
forced  by  circulation  pump  2  through  line 

10  3.  having  valve  4  therein.     By  controlling 

•  the  speed  of  the  pump  2,  the  rate  of  deliv- 
ery of  milk  into  the  regulator  5  may  be 
varied.  In  connection  with  this  force  feed 
system  by  the  pump,  which  permits  of  in- 

j  5  creased  rate  of  working,  there  may  be  a 
gravity  feed  system,  the  milk  supply  being 
delivered  by  line  1  to  the  elevated  tank  6, 
from  which  leads  the  line  7  having  a  valve 
8  therein.  This  line  7  through  line  3  en- 

20  ters  the  regulator  5.  "With  the  gravity  sys- 
tem working,  valve  8  may  be  adjusted  to 
regulate  rate  of  flow,  while  valve  4  cuts  out 
the  pump  2.  With  the  force  system  work- 
ing, valve  8  may  be  closed  to  cut  out  the 

25  overhead  tank  6.  The  regulator  5  has  sup- 
ply lines  9  for  fluid  to  bring  the  temperature 
of  the  entering  milk  to  a  predetermined 
point.  The  fluid  entering  the  regulator  5 
at  lines  9  is  discharged  therefrom  by  line 

30  10.  The  milk  brought  to  a  uniform  temper- 
ature in  the  regulator  5,  passes  through  line 
11.  having  thermometer  12  therein,  to  per- 
mit checking  up  of  the  operation  of  the 
regulator  and  adjusting  as  the  circumstances 

35  warrant.  From  line  11,  the  milk  passes 
through  insulating  fitting  13  in  the  housing 
14,  to  the  semicircular,  or  rather  hemispher- 
ical electrode  15,  spaced  by  gasket  16  from 
circular  insulator  block  17,  provided  with 

40  central  opening  18  which  serves  to  materi- 
ally reduce  cross-sectional  area  of  the  milk 
stream,  and  accordingly  increase  the  flow 
rate  or  velocity.  The  milk  passing  through 
opening  18  from  electrode  15.  enters  the  next 

45  of  the  series  of  electrodes  19  which  are  of 
an  hour-glass  form,  having  at  the  restricted 
portion  a  communicating  passage  20.  The 
two  sections  or  reservoir  portions  of  the  elec- 
trode 19  are  hemispherical  and  similar  to 

50  electrode  15.  After  passing  through  the  se- 
ries of  electrodes  19  and  insulators  17,  the 
milk  reaches  the  terminal  electrode  21,  which 
by  means  of  the  threaded  bar  22  and  nut  23, 
is  not  only  itself  held  in  position,  but  serves 

55  at  this  one  locking  point  to  firmly  bind  to- 
gether, or  release  the  whole  series  of  elec- 
trodes and  insulators  of  the  treating  appa- 
ratus in  the  housing  14.  The  milk  from  elec- 
trode 21  leaves  the  housing  through  insu- 

60  lating  fitting  13  connected  up  with  the  pipe 
24;  which  has  a  thermometer  25  therein,  per- 
mitting a  checking  of  milk  temperature  as 
read  on  the  thermometer  12  when  entering 
the  treating  apparatus  proper.  The  line 

65  24  enters  the  cooler  26.  from  which  the  milk 


is  conducted  by  line  27  to  the  bottling  ma- 
chine, if  to  be  bottled,  or  to  such  vessels  as 
are  to  be  used  for  storage.  Each  of  the 
electrodes  15,  19,  21,  is  provided  with  an 
electric  terminal  28,  alternate  ones  of  which 
terminals  are  connected  by  lines  29,  and 
switches  30  with  main  31  to  one  side  of  the 
transformer  32.  The  remaining  electrodes 
are  connected  by  lines  33  with  the  electric 
main  34  to  the  opposite  terminal  of  the  ad- 
justable  transformer  32.  The  transformer 
32  is  in  communication  with  a  source  of  elec- 
tric power,  as  the  alternating  current  gen- 
erator 35.  For  the  purpose  of  controlling 
the  steps  of  the  process,  in  addition  to  the 
checking  up  of  operation  by  the  thermome- 
ters 12  and  25,  there  are  provided  in  the  elec- 
tric circuit  the  ammeter  36,  voltmeter  37 
and  wattmeter  38. 

The  resistance  of  milk  varies  with  its 
temperature,  so  by  bringing  the  milk  in  the 
regulator  5  to  a  certain  temperature  before 
starting  the  treating,  and  causing  a  uniform 
rate  of  flow  so  that  the  thermometer  25 
shall  show  milk  leaving  the  treatment  is  of 
constant  temperature,  then  there  will  be  no 
variation  in  the  resistance  in  the  milk  por- 
tions of  the  electric  circuits  between  oppos- 
ing bowl-shaped  electrodes  and  the  perfo- 
rate intervening  insulator.  This  means  that 
the  demand  for  electricity  during  the  treat- 
ment will  not  vary,  and  in  consequence  the 
volts  and  amperes,  as  well  as  watts  may  be 
uniform  for  a  given  rate  of  flow  of  milk  with 
a  certain  temperature  for  the  milk  on  enter- 
ing.  This  electric  current  is  of  a  wave  ac- 
tion so  readily  controlled  and  of  such  range 
of  vibration  as  to  effect  the  dissemination, 
purification  and  improvement  in  the  milk  as 
outlined. 

While  "sterilizing"  milk  contemplates 
heating  to  212°  F.,  and  "pasteurizing"  is  de- 
fined as  heating  to  at  least  150°  F.  for  a 
period  of  twenty  minutes,  or  160°  F.  for 
ten  minutes,  the  heating  herein  is  kept  below 
the  minima  of  time  and  temperature  thus 
recited,  and  is  effectual.  The  heating  of 
milk  to  150°  F.  or  above  brings  about  un- 
desirable changes  in  the  physical  character- 
istics of  the  milk,  which  are  avoided  herein. 
as  the  treatment  may  be  successfully  pur- 
sued with  the  milk  leaving  the  apparatus  at 
146°  F.  and  lower.  In  the  treating,  the  flow 
may  be  governed  absolutely,  and  due  to  the 
particular  structure  of  the  machine,  the  flow 
is  positive  and  at  any  given  point  therein  of 
always  uniform  cross-section  regardless  of 
flow  rate.  Furthermore,  the  completely  in- 
closed features  thereof,  also  make  operation 
possible  independent  of  the  placing  of  the 
treater  proper  as  to  whether  the  milk  is 
caused  to  flow  up,  down  or  more  or  less  in  a 
horizontal  direction.  As  to  the  uniform 
temperature  for  entering  the  treater.  it  may 
be  varied  to  suit  conditions,  but  a  convenient 


1,181,310 


temperature  for  use  is  120°  F.  The  rate  of 
flow  through  the  treater,  while  adjustable  or 
controllable  as  are  all  the  other  features 
hereof,  in  regular  operation  may  be  such  as 
5  to  expose  the  milk  to  treatment  of  less  than 
one  minute  duration  and  still  produce  the 
sterile  product  as  outlined.  For  instance,  in 
practice  some  milk  can  be  satisfactorily 
treated  while  flowing  at  the  rate  of  six  hun- 

10  dred  quarts  per  hour  through  the  machine 
and  subjected  to  2200  volt,  6  ampere  current 
of  electricity.  Due  to  condition  of  the  milk, 
it  may  offer  a  resistance  below  the  average, 
and  for  ready  adjustment  to  take  care  of 

15  such  emergencies,  flow  rate  may  be  increased 
or  one  or  more  switches  30  thrown  out  to 
apply  such  uniform  wattage  or  amperage  as 
is  desired  to  effect  the  result.  The  complete 
inclosing  of  substance  treated  during  the 

20  performance  of  the  steps,  not  only  adds  to 
the  safety  in  operation,  but  also  insures 
against  contamination  or  departure  from 
certain  normal  conditions. 


The   disposal   of   the   bowl-shaped   elec- 
trodes with  contact  surface  of  large  area  uni-  25 
formly  distant  from  maximum  flow  and  cur- 
rent passages  18,  permits  a  radiating  diffu- 
sion of  current  to  avoid  effective  intensity 
except  in  the  congested  passages  18.    The 
pre-heating  economizes  electricity,  but  the  so 
additional  incidental  heating  in  treating  by 
the  current  is  not  a  cooking. 

What  is  claimed  and  it  is  desired  to  secure 
by  Letters  Patent  is: 

A  sterilized  milk  of  improved  digestibility  35 
having  approximately  normal  viscosity,  nor- 
mal specific  gravity,  normal  acidity,  normal 
content  of  water  and  ash,  decreased  casein 
content,  and  increased  globulin  and  albu- 
min content  over  normal  milk.  40 

In  testimony  whereof  I  hereunto  set  my 
hand  in  the  presence  of  two  witnesses. 

JAMES  L.  GOUCHER. 

Witnesses : 

FRANK  W.  GOUCHER, 
CHARLES  H.  KITCHEN. 


Copies  of  this  patent  may  be  obtained  for  five  cent*  each,  by  addressing  the  "Commissioner  of  Patent*, 

Waihington,  D.  C." 


.**; 
.  .......,-. 


ISO 


UNITED  STATES  PATENT  OFFICE. 


HERMAN  C.  BECKMAN  AND  GEORGE  E.  DYCK,  OF  CHICAGO.  ILLINOIS,  ASSIGNORS  TO 
NATIONAL  SYNTHETIC  PRODUCTS  CO.,  OF  CHICAGO,  ILLINOIS,  A  CORPORATION  OF 
NEW  JERSEY. 

PROCESS  OF  MAKING  ARTIFICIAL  CREAM. 

1,190,369.  Specification  of  Letters  Patent.          Patented  July  1 1;  1010. 

No  Drawing.  Application  filed  September  19, 1912.     Serial  No.  721,142. 


/',,  nil  it'hom  it  may  conrern: 

Be  it  known  that  we.  HERMAN*  C.  BECK- 
MAN  and  GEOROE  E.  DTCK,  citizens  of  the 
United  States,  residing  at  Chicago,  in  the 
county  of  Cook  and  State  of  Illinois,  have 
invented  a  certain  new  and  useful  Improve- 
ment in  Processes  of  Making  Artificial 
Cream,  of  which  the  following  is  a  full, 
clear,  concise,  and  exact  description,  refer- 
ence being  had  to  the  accompanying  draw- 
ings, forming  a  part  of  this  specification. 

Our  invention  relates  to  a  method  or  proc- 
ess of  making  cream  artificially,  and  its  ob- 
ject is  to  provide  a  simple,  practical  and 
effective  method  of  making  cream  or  the 
like,  so  that  the  product  shall  be  a  very 
close,  resemblance  to.  if  not  in  fact  substan- 
tially identical  with  natural  cream,  and 
shall  be  pure,  healthful  and  wholesome  in 
every  respect,  and  capable  of  being  utilized 
for  all  the  purposes  for  which  natural  cream 
can  be  used,  and  at  the  same  time  the  process 
is  very  cheap  and  expeditious. 

In  accordance  with  our  invention  we  pro- 
vide certain  ingredients,  pretty  largely  the 
natural  ingredients  of  cream,  and  we  mix 
and  manipulate  these  in  such  a  way  as  to 
form  the  cream.  We  may  take,  for  example, 
beef  fat.  or  in  lieu,  thereof,  butter  fat.  ani- 
mal or  vegetable  oils,  such  as  oleo.  olive,  cot- 
ton-seed or  peai  ut  oil,  or  a  mixture  of  the 
two.  together-  with  either  full  milk,  con- 
densed milk,  milk  prepared  with  milk 
powder,  or  skim  milk,  and  milk  sugar  or 
anv  other  sugar  or  glucose,  and  lecithin  if 
desired,  and  these  we  will  combine  in  suit- 
able manner,  one  satisfactory  method  of 
which  we  find  to  be.  as  follows:  We.  heat 
the  oil.  beef  or-  butter  fat.  and  then  dissolve 
the  lecithin  in  the  oil  (if  lecithin  be  used), 
the  lecithin  being  soluble  in  such  fat.  The 
milk  sugar  or  other-  sugar-  is  dissolved  in  the. 
milk,  in  full  milk  or  skim  milk,  whichever 
mav  be  used.  These  two  mixtures  are  then 
united,  as  for  example  bv  pouring  both  of 
them  into  a  container  provided  with  some 
suitable  agitator-  and  surrounded  by  a  steam 
or  hot  water  jacket,  or  having  some  other 
suitable  agitating  and  heating  arrange- 
ment. We  find  it  desirable,  although  not 
essential  to  put  the  milk  with  the  sugar 
dissolved  in  it  into  the  container  first  and 
then  heat  that  mixture,  to  start  the  agitator, 
and  then  pour-  in  the,  fat  or  oil  solution  with 


the  lecithin  dissolved  in  it.  the  same  having  55 
been  previously  heated  to  bring  it  to  a  liq- 
nid  state.  Then  the  entire  mixture  is  pas- 
teurized and  then  emulsified.  It  is  then 
taken  out  and  cooled,  preferably  by  running 
it  through  some  suitable  cooler  or  cool-  00 
ing  apparatus.  To  this  mixture  after  cool- 
ing we  preferably,  though  not  necessarily, 
add  a  certain  amount  of  starch.  However, 
the  use  of  this  particular  agent  is  not  an 
essential  feature  of  our  process,  as  we  may  05 
use  any  one  of  various  agents  to  produce, 
the  result  desired  in  this  respect,  which  is 
that  of  binding  the  ingredients  together  to 
prevent  separation,  or  of  stabilizing  the. 
product.  For  instance,  we  have  used  besides  70 
starch,  rennet  and  other  active  ferments, 
gelatin,  calcium  sncrute,  gum  tragacanth, 
gum  arable,  Iceland  moss,  Irish  moss,  and 
carragheen  irross.  The  above  agents  also 
have  a  thickening  effect.  7.V 

We-  hhve  obtained  good  results  also  by 
merely  oxidizing  the  product  after  pas- 
teurization, by  blowing  through  it  air  or 
air  containing  ozone.  In  the  step  of  oxidiz? 
ing  the  product  we  find  that  ozone  possesses  SO 
a  remarkable  efficiency  and  produces  a  su- 
perior article  due  to  its  stabilizing  effect. 
This  agent  also  has  a  thickening  effect. 

The  product  made  as  above  is  palatable, 
and  can  be  used  in  place  of  natural  cream  in  S5 
all  ways  -in  which  the  latter  is  used.     The. 
product  made  as  above  is  also  (prite  stable, 
the   oil    being  ,so   thoroughly    incorporated 
into  the  milk  base  that  it  does  not  separate 
out  under  ordinary  circumstances.     We  at-  no 
tribute  this  result  largely  to  the  use  of  starch 
or  similar  agent,  as  described  above,  since 
the  oil  <|iiickly  separates  on  standing  if  it  is 
attempted  to  make  the  cream  without  using 
such  an  agent,  which-  lias  the  effect  of  bind-  95 
ing  the  Tjirions  ingredients  together  and  so 
stabilizing  the  product.     We  find,  however, 
that  under  certain  severe  circumstances  the 
agents  or  ingredients  mentioned   above  do 
not    make,    the    product    sufficiently    stable.  10" 
For-  instance,   if  the  product  is  shipped   a 
long  distance  by  mil.  as  from  Chicago  to  St. 
Louis,  the.  oil  is  apt  to  separate  from  the, 
milk  base,  due  perhaps  to  the  jarring  in 
transit,  render-ing  the  product  valueless  as   105 
cream.    To  further  liind  the  oil  to  the  base, 
therefore,  and  to  render  the  product  suffi- 
cientlv  stable  to  withstand  rail  transportn- 


1,190,309 


tion,  we  add  casein,  preferably  in  solution, 
although  it  may  be  added  undissolved. 
Casein  is  soluble  in  practically  any  alkaline 
solution.  Consequently  we  may  dissolve  the 
5  casein  in  any  harmless  alkaline  solution. 
Bicarbonate  of  soda,  ammonia  water,  caustic 
soda,  sal  soda,  or  caustic  potash  may  be 
used  in  either  hot  or  cold  water  to  provide  a 
solvent  for  the  casein.  We  prefer  to  use 

10  bicarbonate  of  soda  on  account  of  its  abso- 
lute harmlessness;  Consequently,  if  casein 
is  used  in  our  process,  it  is  dissolved  in  a  so- 
lution of  bicarbonate  of  soda  and  added  to 
the  mixture  at  any  time  during  the  process, 

15  but  preferably  prior  to  emulsincation.    The 

finished  product  is  then  ready  for  delivery. 

If  desired  we  can  add  some  ingredient 

which  will  serve  as  coloring  matter,  such 

ingredient  being  well  known  on  the  market. 

20  We  can  then,  if  desired,  add  other  ingre- 
dients which  are  at  times  desirable  to  add. 
For  instance  we  can  add  any  one  or  more, 
or  all  of  the  following:  cholesterol,  phytos- 
terol,  or  lipochrome.  These  are  all  natural 

25  ingredients  of  cream  and  will  serve  to  give 

the  product  more  of  the  properties  of  the 

natural    article.     These    elements    may    be 

-  added  either  in  -addition  to  or  in  place  of 

lecithin.    They 'are  desirably  added  prior  to 

30  pasteurization.  If  desired  we  will  also  add, 
and  these  would  also,  desirably  be  added 
prior  to  pasteurization,  any  one  or  more  or 
all  of  the  glycerids  of  the  following  acids, 
to- wit:  acetic,  butyric?  caproic,  caprylic, 

35  lauric,  myristic,  palmitic,  stearic,  aracliidic 
and  oleic,  the  same  being  ingredients  of  nat- 
ural cream. 

The  cream  made  by  this  process  will  be 
clean  and  pure,  the  whole  having  been  pas- 

40  teurized  and  the  various  elements  having 
been  inspected  and  purified  as  required  by 
pure  food  laws,  before  they  are  used.  It 
will  be  seen  that  all  of  the  ingredients  used, 
with  the  exception  of  starch,  are  natural 

45  ingredients  of  cream,  the  starch  being  sim- 
ply used  as  a  binder  or  thickener.  The 
glycerid  of  butyric  acid  will  serve  to  flavor 


the  product,  it  being  one  ot  tne  natural  fla- 
voring elements.  The  cream  is  thoroughly 
wholesome  and  palatable  and  resembles  50 
natural  cream  very  closely,  and  can  be  used 
in  all  the  ways  that  natural  cream  can  be, 
either  as  such,  or  by  being  manufactured 
into  other  products  such  as  butter,  ice  cream 
and  pastry  and  the  like.  55 

It  will  be  understood  that  changes  and 
modifications  can  be  made  without  depart- 
ing from  the  spirit  of  the  invention. 

What  we  claim  as  our  invention  is: 

1.  The  process  of  making  artificial  cream  60 
which  consists  in  preparing  a  mixture  of 
an  oleaginous  substance,  a  milk  base,  adding 
casein,    pasteurizing    and    emulsifying    the 
whole,  and  subjecting  the  resulting  product 

to  the  action  of  a  binding  agent.  65 

2.  The  process  of  making  artificial  cream 
which  consists  in  preparing  a  mixture  of 
an    oleaginous   base,  a  milk  base,    adding 
casein,   pasteurizing   and   emulsifying    the 
whole,  and  adding  starch.  70 

3.  The  process  of  making  artificial  cream 
which  consists  in  preparing  a  mixture  of 
an   oleaginous   base,  a  milk   base,    adding 
casein  in  solution,  pasteurizing  and  emul- 
sifying the  whole,  and  adding  starch.  75 

4.  The  process  of  making  artificial  cream 
which  consists  in  preparing  a  mixture  of 
an  oleaginous  substance  and  a  milk  base, 
pasteurizing  and  emulsifying  the  same,  and 
subjecting  the  resulting  product  to  the  ac-  80 
tion  of  oxygen. 

5.  The  process  of  making  artificial  cream 
which  consists  in  preparing  a  mixture  of 
an  oleaginous  substance  and  a  milk  base, 
pasteurizing  and  emulsifying  the  same,  and  85 
subjecting  the  resulting  product  to  the  ac- 
tion of  ozone. 

Ii\  witness  whereof,  we  hereupto  subscribe 
our  names  this  5th  day  of  July,  A.  D.,  1912. 
HERMAN  C.  BECKMAN. 
GEORGE  E.  DYCK. 
Witnesses  : 

'  .   A.  MILLER  BELFIELD, 
A.  L.  JONES. 


UNITED  STATES  PATENT  OFFICE. 

RALPH  W.  CBABY.  OF  WATJKESHA,  AND  STEWABT  B.  BABNETT,  OF  ALBANY,  WISCON- 
SIN, ASSIGNOBS  TO  CBABY  BBOKEBAGE  COMPANY,  OF  WAUKESHA  WISCONSIN  A 
COBPOBATION  OF  WISCONSIN. 

FOOD  PBODUCT  AND  METHOD  OF  PBODUCING  THE  SAME. 

1,193,477.  Specification  of  letters  Patent.  Patented  Aug.  1, 1916. 

No  Drawing.  Application  filed  April  14. 1916.     Serial  No.  91,070. 


To  all  whom  it  may  concern: 

Be  it  known  that  we,  RALPH  W.  CRART, 
a  resident  of  Waukesha,  Waukesha  county, 
State  of  Wisconsin,  and  STEWART  R.  BAK- 
5  NETT,  a  citizen  of  the  United  States,  residing 
at  Albany,  in  the  county  of  Green  and  State 
of  Wisconsin,  have  invented  a  new  and  use- 
ful Food  Product  and  Method  of  Producing 
the  Same,  of  which  the  following  is  a  speci- 

10  fication. 

The  object  of  our  invention  is  to  produce 
a  new  food  product  composed  of  non-fatty 
portions  of  animal  milk  and  the  fixed  fatty 
acids  of  alimentary  vegetable  oils,  whereby 

15  the  high  value  animal  fats  of  animal  milks 
may  be  utilized  separate  from  milk  and  the 
low  priced  vegetable  oils  may  be  made  palat- 
able and  available  as  foods. 
^It  has  heretofore  been  proposed  to  com- 

20  bine  skimmed  milk  with  vegetable  oils,  but 
heretofore  proper  care  has  not  been  exercised 
in  the  preliminary  extraction  of  the  free 
fatty  acids  of  the  vegetable  oils  and  the  veg- 
etable oils  have  been  combined  with  the 

25  skimmed  milk  prior  to  concentration.  As  a 
consequence,  the  free  fatty  acids  of  the  vege- 
table oils  have  resulted  in  rancid  tastes  in 
the  final  product  and  the  product  has  been 
non-uniform,  owing  to  the  difference  in  the 

30  specific  gravity  between  the  skimmed  milk 
and  the  oils  during  the  process  of  concentra- 
tion. 

In  producing  our  improved  product,  we 
proceed  in  the  following  manner :  An  animal 

35  milk,  such  as  cow's  milk,  is  subjected  to  any 
well  known  process  for  the  removal  of  butter 
fat  as  far  as  possible.  Preferably  this  proc- 
ess includes  a  heating  of  the  whole  milk  to 
iibout  98°  F.  ai.d  a  mechanical  separation  of 

40  the  butter  fat  therefrom,  this  sepa ration  be- 
ing carried  to  a  high  degree  in  order  that  as 
much  of  the  high-value  butter  fat  be  made 
•    available    for    separate    sales    as    possible, 
Thereupon  the  skimmed  milk  is  concentrated 

45  by  the  removal  of  a  portion  of  the  water  in 
the  usual  manner  of  producing  evaporated 
or  condensed  milk.  Any  well  known  process 
for  accomplishing  this  result  may  be  fol- 
lowed, but  it  is  desirable  to  carry  the  process 


somewhat  beyond  the  usual  standards  in  or-  50 
der  .that  the  resultant  product  may  be  some- 
what heavier  in  consistency  than  the  desired 
final  product,  owing  to  the  thinning  effect 
of  the  oil  which  is  to  be  added.    After  the 
concentration  has  been  accomplished  to  the  56 
desired  extent,  an  alimentary  vegetable  oil, 
from  which  the  free  fatty  acids  have  been 
principally  eliminated,  is  introduced  into  the 
concentrate  and  the  mixture  homogenized. 

It  is  highly  important  that  a,  thorough  60 
mixture    and    homogenization    be    accom- 
plished in  order  that  the  ultimate  product  be 
uniform.     It  is  also  important  that  the  free 
fatty  acids  of  the  oil  be  eliminated  to  a  high 
degree  before  the  oil  is  added  to  the  concen-  65 
trate. 

The  oil  is,  of  course,  of  less  specific  gravity 
than  the  concentrate  and  ordinary  methods 
of  mechanical  mixture,  especially  if  the  mix- 
ture is  permitted  to  stand  for  any  consider-  70 
able  period  prior  to  homogenization.  are  not 
satisfactory. 

Where  ordinary  mechanical  mixing  of  the 
concentrate  and  oil  is  accomplished  and  the 
mixture  then  drawn  off  from  the  bottom  of  75 
the  mixing  vessel,  the  lower  strata  of  the 
mixture  will  be  much  less  rich  in  oil  than 
the  upper  strata,  and  a  considerable  portion 
of  the  oil,  which  inevitably  rises  to  the  top 
of  the  mixture,  will  stick  to  the  walls  of  the  80 
mixing  chamber.  As  a  consequence,  the 
product  would  be  non-uniform  and  also  in- 
.  accurate  as  to  the  proper  porportioning  of 
oil  and  milk  solids. 

In  order  to  avoid  the  difficulties  set  forth  85 
above,  we  have  found  it  extremely  desirable 
to  introduce  the  oil  into  the  concentrate  just 
prior  to  delivery  to  the  homogenizer  and  in 
such  manner  that  the  oil  is  provided  with  an 
envelop  of  concentrate  so  that  the  oil  does  90 
not  come  into  direct  contact  with  the  supply 
piping  of  the  homogenizer.     In  order  to  ac- 
complish this,  the  oil  is  delivered  to  the  con: 
centrate  through  ah  aspirator,  i.  e.,  through 
a  small  diameter  tube  which  is  projected  into  95 
a  larger  diameter  tube  through  which  the 
concentrate  is  delivered  to  the  homogenizer. 

Any  desired  form  of  homogenizer  may  be 


1,103,477 


used,  several  such  devices  being  at  present 
upon  the  market  and  their  operations  being 
well  understood,  the  material  delivered 
thereto  being  broken  up  and  intimately  as- 
5  sociated  by  reason  of  the  pressure  under 
which  the  material  is  driven  through  the 
homogenize!-.  By  the  method  described,  the 
mixture,  in  the  form  of  an  infinite  number 
of  infinitely  thin  disks,  composed  of  a  center 

10  of  oil  and  a  surrounding  ring  of  concentrate, 
is  delivered  to  the  homogenizer,  and,  as  a 
consequence,  :ui  exceedingly  uniform  prod- 
uct having  definitely  proportioned  amounts 
of  oil  and  milk  solids  not  fats,  is  produced. 

15  After  the  product  leaves  the  homogenize!', 
it  is  packaged  in  any  usual  manner. 

The  precise  proportion  of  oil  to  milk 
solids  not  fats  may  of  course,  be  readily  de- 
termined and  varied  by  a  control  of  the 

20  amount  of  oil  delivered  through  the  aspi- 
rator. 

If  the  oil  is  introduced  into  the  milk  be- 
fore concentration,  the  heating  of  the  mix- 
ture necessary  for  purposes  of  concentration, 

25  results  in  a  thinning  of  the  oil  so  that  it  is 
practically  impossible  to  maintain  a  uni- 
form mixture  during  concentration,  and,  as 
a  consequence,  the  upper  strata  are  richer  in 
oil  than  the  lower  strata,  and  a  considerable 

30  proportion  of  the  oil  would  be  lost  both  I;/ 
volatilization  and  by  adherence  to  the  walls 
of  the  concentrating  chamber. 

In  practice,   we  have  found  that,   while 

,  •    many  of  the  alimentary  vegetable  oils  are 

35  satisfactory,  cocoanut  oil,  from  which  the 
free    fatty    acids   have   been    carefully   re- 
moved, produces  a  product  of  exceptionally 
high  character  and  pleasing  taste. 
We  claim  as  our  invention: 

40  1.  That  improvement  in  the  art  of  pro- 
ducing a  food  product  from  animal  milk, 
which  comprises  the  addition  to  a  concen- 
trate of  skimmed  milk,  of  an  alimentary 
vegetable  oil  and  the  homogeiiization  of  said 

45  mixture. 

2.  That  improvement  in  the  art  of  pro- 
ducing a  food  product,  wind!  comprises  the 
addition  to  a  concentrate  of  skimmed  cow's 
milk  of  an  alimentary    vegetable  oil   from 

50  which'  the  free  fatty  acids  have  been  re- 
moved, and  the  homogeiiization  of  said  mix- 
ture. 

3.  That  improvement  in  the  art  of  pro- 
ducing a  food  product,  which  comprises  the 

65  addition  to  a  concentrate  of  skimmed  cow's 
milk  of  an  alimentary  vegetable  oil,  and  the 
honiogeni/ation  of  said  mixture. 

4.  That  improvement  in  the  art  of  pro- 
ducing a  food  product,  which  comprise:-,  the 

60  addition  to  a  concentrate  of  skimmed  cow's 
milk  of  cocoanut  oil  from  which  the  free 
fatty  acids  have  bee«  removed,  and  the 
homogeni/ation  of  said  mixture. 

5.  As  an  article  of  manufacture,  a  food 


product  composed  of  a  homogenized  mixture  65 
of  a  concentrate  of  skimmed  animal  milk 
to  which  has  been  added,  after  concentra- 
tion, an  alimentary  vegetable  oil  from  which 
the  free  fatty  acids  have  been  removed. 

0.  As  an  article  of  manufacture,  a  food  70 
product    composed     of     a     concentrate    of 
skimmed  animal  milk  homogenized  in  suc- 
cessive small   quantities  with   proportioned 
quantities   of   an    alimentary    vegetable   oil 
associated  with  the  concentrate  immediately  75 
prior  to  homogeiiization. 

7.  As  an  article  of  manufacture,  a  food 
product    consisting    of    u    concentrate    of 
skimmed  cow's  milk  and  cocoanut  oil  from 
which   the   free   fatty   acids  have  been  re-  80 
moved,  the  mixture  being  homogenized. 

8.  As  an  article  of  manufacture,  a  homo- 
genized compound  resulting  from  the  liomo- 
genization   of   an   envelop   of  Concentrated 
skimmed  cow's  milk,  and  a  core  of  alimen-  85 
tary  vegetable  oil  from  which  the  free  fatty 
acids  have  been  removed. 

9.  As  an  article  of  manufacture,  a  homo- 
genized compound  resulting  from  the  hoino- 
genization   of   an   envelop   of   concentrated  90 
skimmed  cow's  milk  and  a  core  of  cocoanut 
oil  from  which  the  free  fatty  acids  have  been 
removed. 

10.  That  improvement  in  the  art  of  pro- 
ducing a  food  product  from  animal  milk,  95 
which  comprises  the  injection  of  a  core  of 
an  alimentary  vegetable  oil  into  an  envelop 

of  a  concentrate  of  skimmed  milk,  and  the 
prompt  treatment  of  said  envelop  and  core 
in  successive  portions  by  a  homogenizer.  100 

11.  That  improvement  in  the  art  of  pro- 
ducing a  food  product  from  animal  milk, 
which  comprises  the  injection  of  a  core  of 
an  alimentary  vegetable  fat,  from  which  the 
free  fatty  acids  have  been  removed,  into  an  105 
envelop  of  a  concentrate  of  skimmed  milk, 
and  the  prompt  treatment  of  said  envelop 
and  core  in  successive  portions  by  a  homo- 
genizer. 

12.  That  improvement  in  the  art  of  pro-  no 
ducing   a    food    product    from   cow's  milk, 
which  comprises  the  injection  of  a  core  o'f 

an  alimentary  vegetable  oil  into  an  envelop 
of   a   concentrate   of   cow's   milk,   and   the 
prompt  treatment  of  said  envelop  and  core  115 
in  successive  portions  by  a  homogenizer. 

13.  That  improvement  in  the  art  of  pro- 
ducing a  food  product,  which  comprises  the 
injection  of  a  core  of  an  alimentary  vege- 
table oil,  from   which  tlie  free  fatty  acids  120 
have  been  removed,  into  an  envelop  of  a  con- 
centrate of  cow's  milk,  and  the  prompt  treat- 
ment of  said  envelop  and  core  in  successive 
portions  by  a  homogenizer. 

14.  That  improvement  in  the  art  of  pro-  125 
ducing  a  food  product,  which  comprises  the 
injection  of  a  core  of  cocoanut  oil  into  an  en- 
velop  of  cow's  milk,  and  the  prompt  treat- 


1,193,477 


3 


10 


ment  of  said  envelop  and  core  in  successive 
portions  of  a  homogenizer. 

15.  That  improvement  in  the  art  of  pro- 
ducing a  food  product,  which  comprises  the 
injection  of  a  core  of  cocoanut  oil,  from 
which  the  free  fatty  acids  have  been  re- 
moved, into  an  envelop  of  cow's  milk,  and 
the  prompt  treatment  of  said  envelop  and 
core  in  successive  portions  by  a  homogenizer. 

In  witness  whereof,  we  have  hereunto  set 
our  hands  at  Waukesha,  Wisconsin,  this 


tenth  day  of  April,  A.  D.  one  thousand  nine 
hundred  and  sixteen. 

RALPH  W.  CRARY. 
STEWART  R.  BARNETT 

Witnesses  for  Crary : 

FRED  J.  STRONG, 

JOHN  J.  STAUB. 
Witnesses  for  Burnett: 

CHAS.  E.  HUGHES, 

FRED  WINSHSLL. 


UNITED  STATES  PATENT  OFFICE. 

JOHN  W.  DAVIES,  OF  BOSTON,  MASSACHUSETTS. 
METHOD  OF  PRESERVING  MILK. 


1,197,270. 

No  Drawing. 


Specification  of  letters  Patent.  Patented  Sept.  5,  1916. 

Application  filed  January  24,  1916.     Serial  No.  73,784. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  JOHN  W.  DAVIES,  a 
citizen  of  the  United  States,  residing  at 
Boston,  in  the  county  of  Suffolk  and  State 
3  of  Massachusetts,  have  invented  an  Improve- 
ment in  Methods  of  Preserving  Milk,  of 
which  the  following  is  a  specification. 

The  invention  to  be  hereinafter  described 
relates  to  the  process  or  method  of  preserv- 

1)  ing  milk  and  cream  and  its  purpose  is  to 
keep  such  liquids  in  a  sweet  and  palatable 
condition  for  an  indefinite  length  of  time, 
ready  for  use. 

Heretofore,  attempts  have  been  made  to 
15  preserve  milk  by  subjecting  it  to  a  treat- 
ment, the  preservative  basis  of  which  has 
been  refrigeration.  In  these  prior  attempts, 
the  milk  has  been  first  pasteurized  by  sub- 
jecting it  to  a  temperature  sufficiently  high 

2)  to  destroy  most  of  the  bacteria  and  then 
immediately   cooled   to   a   temperature  suf- 
ficiently low  to  prevent  the  development  of 
bacteria  life.    Where  the  milk  is  to  be  pre- 
served for  any  length  of  time,  the  tempera- 

25  ture  must  be  still  further  lowered,  which 
causes  the  milk  to  solidify  or  freeze,  and  in 
practice  the  refrigerating  temperature  has 
been  approximately  10°  F.  So  long  as  the 
refrigerating  temperature  has  been  main- 

30  tained,  the  milk  has  remained  in  the  solid 
state  and  been  well  preserved  for  indefinite 
periods.  Before  such  milk  can  be  used,  how- 
ever, its  temperature  must  be  raised  and  the 
solid  mass  liquefied.  This  has  caused  a 

35  separation  of  the  milk  constituents. 

In  some  attempts,  the  milk  has  been  pas- 
teurized and  then  or  within  a  very  short 
time  after  pasteurization,  it  has  been  placed 
in  bottles  and  cooled  to  a  temperature  of 

40  substantially  40°  F.  At  this  temperature, 
however,  bacteria  development  takes  place, 
although  more  slowly  than  at  temperatijres 
somewhat  higher,  so  that  the  length  of  time 
the  milk  can  be  preserved  by  this  method  is 

45  limited  to  a  few  days,  during  which  the 
bacteria  multiply  and  finally,  at  the  end  of 
three  or  four  days,  render  the  milk  unfit 
for  use. 

Applicant  has  discovered  that  if  milk  be 

50  subjected  to  a  temperature  sufficiently  high 
to  destroy  bacteria  or  germ  life  and  be  per- 
manentlr  maintained  at  substantially  such 
temperature  or  a  temperature  sufficiently 
high  to  prevent  bacteria  development,  it 

65  may  be  preserved  for  months  in  a  stable, 


pure,  and  wholesome  condition,  ready  for 


use. 


The  first  step  in  the  present  process  con- 
sists in  pasteurizing  the  milk.    This  is  best 
accomplished  at  a  temperature  of  between  t>o 
140°  and  152°  F.  which  serves  to  slowly  de- 
stroy bacteria  or  germ  life  without  "cook- 
ing" the  milk,  or  coagulating  the  albumin, 
and  may  be  continued  until  most  of  the  bac- 
teria have  been  rendered  harmless.     This  65 
step  in  the  process  may  be  carried  out  by 
any  of  the  usual  pasteurizing  apparatus  or 
it  may  be  performed  by  hand.    After  it  has 
been  pasteurized,  it  is  subjected  to  the  per- 
manent preservative  temperature  treatment  70 
which  should  be  sufficiently  high  to  prevent 
the  development  of  bacteria.     The  preserva- 
tive temperature  treatment  is  conveniently 
carried  into  effect  by  transferring  the  pas- 
teurized milk  to  a  hot  room,  either  directly  75 
in  bulk  or  by  placing  the  pasteurized  milk 
in  suitable  containers  for  transfer  to   the 
hot  room.     Experiments  have  shown  that 
the  best  results  are  secured  by  a  minimum 
preservative  temperature  of  not  lower  than  80 
about  140°  F.  and  a  maximum  of  not  over 
approximately  152°  F. 

Contrary  to  the  generally-accepted  theory 
that   milk   preservation   for   any  material 
length  of  time  must  depend  upon  mainte-  85 
nance  of  a  low  or  ref  rigerating  temperature, 
such  as  hereinbefore  noted,  I  have  discov- 
ered,   and    my    experiments    have    demon- 
strated, that  if  fresh  milk  be  pasteurized 
and  its  temperature  thereafter  be  perma-  90 
nently  maintained  sufficiently  high  to  pre- 
vent bacteria   development,  the  milk  may 
be  indefinitely   preserved   in   stable   condi- 
tion, and  without  disintegration  of  the  con- 
stituents as  happens  when  milk  is  frozen  95 
and  then  liquefied. 

A  temperature  of  about  145°  F.  is  sug- 
gested as  a  good  pasteurizing  and  mean  pre- 
servative temperature,  but  it  is  to  be  un- 
derstood that  such  temperature  may  vary  ion 
within  a  range  of  temperatures  that  will  in- 
sure proper  pasteurization  and  permanent 
preservation  thereafter,  as  I  believe  I  am 
the  first  in  the  art  to  preserve  milk  in  sta- 
ble condition  for  long  periods  of  time  by  105 
permanently  and  continuously  subjecting  it 
to  a"  high  temperature,  as  contradistin- 
guished from  a  low  or  refrigerating  tem- 
perature. 

The  term  "milk"  is  hereby  employed  in  no 


1,197,270 


its  general  sense  and  of  course  includes  milk 
constituents,  such  as  cream ;  and  likewise  the 
term  "pasteurizing"  is  used  in  its  general 
sense,  to  indicate  a  temperature  treatment 
5  sufficiently  high  to  destroy  bacteria  life. 
What  is  claimed  is: — 

1.  The  process  of  preserving  milk  in  sta- 
ble condition  for  long  periods  of  time,  which 
consists  in  pasteurizing  the  milk  and  then 

•JQ  subjecting  the  pasteurized  milk  to  a  perma- 
nent preserving  temperature  sufficiently  high 
to  prevent  bacteria  development. 

2.  The  process  of  preserving  milk,  which 
consists  in  pasteurizing  the  milk,  transfer- 

15  ring  the  milk  to  containers  while  still  main- 
taining the  pasteurizing  temperature,  and 
subjecting  the  milk  to  a  permanent  preserva- 
tive temperature  sufficiently  high  to  pre- 
vent bacteria  development  and  hold  the 

20  milk  in  stable  condition  for  long  periods  of 
time. 

3.  The  process  of  preserving  milk,  which 
consists  in  pasteurizing  the  milk,  then  trans- 
ferring the  milk  to  a  hot  room  in  which  the 

•j3  temperature  is  maintained  sufficiently  high 
to  prevent  bacteria  development,  whereby 
the  milk  may  be  permanently  preserved  in 
stable  condition. 


4.  The  process  of  preserving  milk,  which 
consists  in  pasteurizing  the  milk  at  a  tern-  ac 
perature  sufficiently  high  to  destroy  bacteria 

or  germ  life  without  changing  the  condition 
of  the  milk  constituents,  placing  the  milk 
in  containers  while  at  substantially  the  same 
temperature,  and  transferring  the  milk  to  35 
a  hot  room  in  which  the  temperature  is 
maintained  between  substantially  140°  F. 
and  152°  F.,  whereby  the  milk  may  be  main- 
tained in  stable  condition  for  use  for  long 
periods  of  time.  40 

5.  The  process  of  preserving  milk,  which 
consists  in  subjecting  the  milk  to  a  pasteur- 
izing treatment  at  a  temperature  of  between 
140°  F.  and  152°  F.,  and  then  transferring 
the  pasteurized  milk  to  a  hot  room  having  a  4£ 
temperature  of  between  140°  F  and  152°  F. 

to  permanently  preserve  the  milk  in  stable 
condition. 

In  testimony  whereof,  I  have  signed  my 
name  to  this  specification,  in  the  presence     J 
of  two  subscribing  witnesses. 

JOHN  W.  DA  VIES. 

Witnesses : 

BEATRICE  I.  SMITH, 
PETER  C.  HAINS,  Jr. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "Commissioner  of  Patents, 

Washington,  D.  C." 


G.  VON  RIGLER. 

APPARATUS  FOR  MANUFACTURING  MILK. 
APPLICATION   FILED  MAR.  6,  1914. 


1,300,782. 


Patented  Oct.  10, 1916. 

2  SHEETS— SHEET  I. 


Witnesses  •. 


Inventor  .- 


1,200,782. 


G.  VON  RIGLER. 

APPARATUS  FOR  MANUFACTURING  MILK. 
APPLICATION   FILED  MAR.  6,  1914. 


Patented  Oct.  10, 1916. 

2  SHEETS— SHEET  2. 


Witnesses  •• 


*  JSyAtfcrneys, 


UNITED  STATES  PATEjSTT  OFFICE. 


»  QUSTAV  VON  BIGLEB,  OF  KLATJSENBUBG,  AUSTBIA-HUNGABY. 

APPABATUS  FOB  MANUFACTUBING  MILK. 

1,300,782.  Specification  of  Letters  Patent.          Patented  Oct.  10,  1916. 

Original  application  filed  May  22,  1913,  Serial  No.  769,178.    Divided  and  this  application  filed  March  6, 

1914.     Serial  No.  822.843. 


To  all  whom,  it  may  concern: 

Be  it  known  that  I,  GUSTAV  VON  RIGLER,  a 
subject  of  the  King  of  Hungary,  residing  in 
Klausenburg,  Austria  -  Hungary,  professor 
5  in  the  University  of  Kolozsvar,  Hungary, 
have  invented  certain  new  and  useful  Im- 
provements in  Apparatus  for  Manufactur- 
ing Milk,  of  which  the  following  is  a  speci- 
fication. 

10  The  invention  relates  to  apparatus  for  the 
production  of  artificial  milk,  similar  not 
only  to  the  composition  and  appearance  of 
the  natural  milk,  but  also  in  behavior  when 
subjected  to  the  ordinary  methods  of  treat- 

15  ing  milk,  such  as  cooking,  cooling,  coagu- 
lating, etc. 

The  attaining  of  the  latter  quality  is  the 
object  of  the  present  invention.  For  it  is 
not  difficult,  from  constituents  such  as  are 

20  contained  in  natural  milk,  to  produce  a  fluid 
whose  composition  is  similar  to  that  of  the 
natural  milk,  possessing  the  external  quali- 
ties of  the  same.  I  have,  however,  so  se- 
lected materials  to  be  employed  in  the  pro- 

25  duction  and  to  so  treat  them  that  the  arti- 
ficial milk  thus  formed  will  undergo  cook- 
ing, cooling  and  other  operations  which  are 
carried  on  with  milk  in  the  household  and 
in  the  food  industry  like  the  natural  milk 

30  and  without  their  milky  qualities  suffering 
a  change.  The  present  invention  answers 
these  demands,  gluten  being  employed  as  the 
albuminous  matter  for  the  production  of  the 
artificial  milk,  which  material  can  be  dis- 

35  solved  or  suspended  in  the  solvent  in  such  a 
way  that  the  same  remains  in  uniform  dis- 
tribution both  under  heat  and  under  cold  at 
rest  or  in  motion,  and  also  holds  the  other 
materials  combined  in  solution,  for  instance, 

40  the  fat  in  perfect  emulsion  and  in  conse- 
quence thereof  can  easily  be  sterilized,  pre- 
served and  transported. 

The  use  of  gluten  as  albuminous  basic  ma- 
terial for  the  artificial  milk  offers  the  still 

45  further  advantage  that  the  same  is  avail- 
able in  large  quantities  and  at  relatively 
low  prices  and  in  consequence  of  its  vege- 
table origin  excludes  those  dangers  which  in 
the  use  of  animal  albuminous  material,  in 

50  consequence  of  the  disease  causing  bac- 
teria and  spores  contained  in  certain 
cases  in  them,  can  occur,  an  advantage 
which  in  a  food,  like  milk,  which  forms 
the  specific  food  of  nursing  children, 


sick  people,  convalescent  and  weak  people,  55 
needs  no  extensive  discussion.     It  must  be 
consequently  considered  an  extremely  for- 
tunate circumstance  that  it  has  been  possible 
to  discover  right  in  a  vegetable  albuminous 
material,  in  gluten,  that  albuminous  mate-  60 
rial  which  perfectly  answers  all  the  require- 
ments for  the  production  of  artificial  milk. 

For  the  purpose  of  transferring  the  gluten 
into  the  partly  dissolved,  partly  suspended 
form,  similar  to  the  albuminous  materials  65 
of  the  natural  milk  the  gluten  in  accordance 
with  the  process  of  the  present  invention 
is  used  in  the  fresh  raw  condition.    In  such 
treatment  of  the  gluten  there  are  employed 
very  diluted  solvents  or  suspending  means  70 
and  very  energetic  mechanical  agitation. 

As  solvent  or  suspending  means  there  is 
used  a  very  dilute  aqueous  alkali  solution, 
preferably  a  potassium  hydrate  solution,  to 
which  a  little  alcohol  is  added.  The  dissolv-  75 
ing  or  suspending  of  the  fresh  gluten  in  this 
solution  is  carried  out  at  ordinary  tempera- 
ture and  the  mechanical  treatment  is  con- 
tinued until  a  liquid  of  slightly  yellowish 
color,  thick,  opaque  and  strongly  foaming  80 
appears.  From  which  on  standing  only  the 
starch  kernels  contained  in  the  gluten  sepa- 
rate, and  these  are  run  off  by  filtration, 
standing  or  removed  in  any  other  way.  The 
appearance  of  the  liquid  thereby  suffers  no  85 
change,  and  the  filtered  liquid  shows  no  per- 
ceptible change  if  it  is  allowed  to  stand  for 
a  considerable  time,  is  heated  or  cooled  or 
treated  mechanically,  for  example,  shaken 
or  stirred.  The  reaction  of  the  liquid  should  90 
be  very  weakly  alkaline.  Therefore  the 
amount  of  alkali  employed  for  the  solvent 
or  suspending  liquid  must  be  proportioned 
in  accordance  with  the  amount  of  gluten  to 
be  added.  As  an  example,  if  150  grams  of  95 
raw  gluten  is  to  be  employed  per  liter  of 
the  finished  product  then  there  is  employed 
a  potassium  lye  of  0.10  to  0.15  per  cent, 
strength,  which  contains  0.5%  alcohol. 

The  product  above  described  forms  the  100 
basic  material  upon  which  this  apparatus 
is  peculiarly   designed   to   operate  in   the 
manufacture  of  the  artificial   milk.     Into 
this  basic  material  there  are  now  brought 
the  necessary  mineral  constituents,  taking  105 
into  consideration  the  composition  of  the 
water  to  be  employed  and  the  circumstance 
that  the  basic  material  already  contains  the 


1,200,782 


necessary  amount  of  potassium — if  potas- 
sium lye  was  employed  in  the  production  of 
the  same.  As  a  general  rule  then,  the  use 
of  pure  faultless  drinking  water  being  as- 
6  sumed,  to  which  of  course  the  greatest  care 
is  to  be  given,  it  becomes  a  question  of  the 
addition  of  the  lime,  soda,  chlorin  and  phos- 
phorus. These  materials  are  preferably 
added  in  the  form  of  cooking  salt,  lime 

10  water,  and  phosphoric  acid  to  the  basic  ma- 
terial, and  in  the  form  of  previously  pre- 
pared dilute  solutions.  In  adding  these  ma- 
terials care  is  to  be  taken  that  the  basic  ma- 
terial does  not  lose  its  alkaline  reaction. 

15  To  the  basic  fluid  there  is  added  the  requi- 
site sweetening  material — sugar  of  any  kind 
or,  if  prepared  for  those  suffering  from 
sugar  in  the  blood,  in  the  place  of  the  sugar, 
saccharin.  These  materials  are  preferably 

20  put  in  the  solid  condition  into  the  liquid 
and  dissolved  in  this  itself. 

The  alkalinity  of  the  basic  fluid  contain- 
ing the  mineral  materials  and  sweetening 
material  should  preferably  for  ten  c.  c.  of 

25  liquid  correspond  to  0.5  c.  c.  of  \Qc/<  normal 
acid  (indicator  phenolphtalein). 

The  fat  is  emulsified  in  the  basic  liquid, 
which  is  preferably  performed  under  very 
energetic  mechanical  treatment  at  a  some- 

30  what  high  temperature — about  70-100°  C. 
As  fat  substances  there  are  employed  pref- 
erably vegetable  fats  or  vegetable  oils,  from 
the  same  hygienic  standpoint  as  was  men- 
tioned above  with  reference  to  the  vege- 

35  table  albumin,  the  gluten.  Of  course,  how- 
ever, in  case  of  necessity  animal  fats  or  oils 
can  also  be  employed.  With  regard  to  the 
fact  that  at  times  cocoanut  fat  can  be  most 
easily  and  cheaply  obtained  there  will  be  set 

40  forth  at  length  hereinafter  the.  treatment  of 
the  cocoanut  fat  as  the  representative  of  the 
fats  employed. 

An  amount  of  cocoanut  fat  amounting  to 
about  3.5^i  by  weight  of  the  basic  fluid  is 

43  melted  in  hot  water  and  then  mixed  with 
the  basic  fluid  heated  to  at  least  70°  C.  The 
mixing  is  carried  on  slowly  at  the  begin- 
ning, then  gradually  more  rapidly  and  ener- 
getically and  at  the  same  time  the  tem- 

CO  perature  of  the  basic  fluid  is  gradually  in- 
creased, preferably  by  means  of  the  water 
or  steam  bath,  for  example,  in  such  manner 
that  the  same  rises  about  10°  C.  every  quar- 
ter of  an  hour  up  to  100°  C.,  at  which  tem- 

55  perature  the  stirring  is  continued  still  for 
about  half  an  hour  longer.  If  care  is  taken 
for  a  corresponding  energetic  mixing  then 
in  this  manner  within  four  to  five  quarter 
hours  the  finished,  hot  and  consequently 

63  sterile  milk  is  let  off  and  in  case  care  is 
taken  for  suitable  settling,  filtering,  cooling 
and  bottle-filling  devices,  can  be  filled  in 
bottles  in  a  sterile  condition. 

The  finished  artificial  or  vegetable  milk 

C5  possesses  in  many  respects  the  characteris- 


tics of  natural  milk.  It  curdles  in  the  open 
air  in  open  vessels.  The  curd  is  of  a  looser 
structure  and  consists  of  finer  flocks  than 
that  of  cow's  milk.  The  taste  of  the  same  is 
an  agreeable  sweetish  sour.  After  three  70 
days  the  curd  rises  to  the  surface  in  conse- 
quence of  the  bubbles  (Co2)  developed  in 
the  same.  When  the  curdled  artificial  milk 
is  cooked  the  coagulate  thickens  and  forms 
a  mass  similar  to  the  curd  yet  somewhat  75 
looser.  This  possesses  a  very  agreeable  taste 
similar  to  that  of  the  curd  of  sheep's  milk. 
This  curd  can  be  employed  for  all  purposes 
of  cooking  in  the  same  manner  as  animal 
curd.  By  inoculating  with  kephir  of  jog-  so 
hurt  fungus  there  is  obtained  from  the  arti- 
ficial milk  a  food  similar  to  the  product  ob- 
tained from  cow's  milk  of  loose  curd  and 
agreable  taste. 

In  the  accompanying  drawings  is  illus-  gj 
t rated    one    praticable    embodiment    of    a 
form  of  nw  improved  apparatus,  in  which 
drawing — 

Figure  1  is  a  vertical  section  of  the  ap- 
paratus, and  Fig.  2  a  cross-section  taken  on  9C 
a  plane  at  about  the  line  II — II  of  Fig.  1. 

The  apparatus  comprises  such  a  grouping 
of  the  mixing,  clarifying,  emulsifying  and 
cooling  devices  that  the  same  are  arranged 
in  the  succession  of  their  application  as  re-  95 
gards  each  other  in  such  a  manner  that  the 
liquid  flows  immediately  out  of  one  device 
into  the  next  succeeding  it.  This,  with  a 
proper  arrangement  and  adjustment  of 
valves  enables  the  purifying  and  steriliz-  IOC 
ing  of  the  entire  apparatus  with  hot  wash- 
ing or  sterilizing  liquid  or  water. 

In  the  drawing  the  mixing  vessel  serving 
for  the  production  of  the  basic  fluid  is  desig- 
nated by  the  reference  character  1,  the  stir-  105 
ring  device  2,  the  feeding  inlet  3,  the  ex- 
pansion  vessel  4,  for  receiving  the   foam. 
The  stirring  device  rotates  preferably    at 
150-200  revolutions   per  minute,    and    the 
mixing  receptacle  has  preferably  a  quad-  110 
ratic    cross-section.     It    has   been   demon- 
strated that  the  illustrated  construction  of 
mixer  effects  the  solution  or  suspending  of 
the  gluten  in  a  relatively  short  time  with 
perfectly    satisfactory    results,   the   rotary  115 
stirrer  in  the  quadratic  mixing  chamber  pro- 
ducing eddy  currents  which  are  desirable 
in  making  an  emulsion.    The  foam  receiver 
4  communicates  with  the  upper  part  of  the 
mixing  chamber  through  a  narrow  passage,  120 
a  conduit  4'  of  small  cross-sectional  area  be- 
ing illustrated. 

It  has  further  been  proved  as  advanta- 
geous to  so  arrange  the  stirring  device  that 
the  same  does  not  touch  the  bottom  of  the  125 
receptacle.  The  frame  constituting  the  stir- 
ring device  is  shown  located  below  the  nor- 
mal surface  level  of  the  liquid  in  the  mixing 
chamber,  and  is  suspended  therein  in  such 
manner  that  an  entirely  free  space  is  present  lit 


1,200,782 


between  the  bottom  of  the  said  frame  and 
the  bottom  of  the  said  chamber.    This  free 
and  open   space   materially   contributes  to 
the  accomplishment  of  the  desired  results. 
5       5  is  the  belt  pulley  of  the  stirring  device. 
The  finished  basic  fluid  flows  through  the 
pipes  6 — 6  provided  with  valves  alternately 
into  the  one  or  the  other  of  the  settling  re- 
ceptacles 7  7,  so  that  for  further  working 
10  settled  basic  fluid  can  always  be  available 
put  of  which  the  starch  content  of  the  gluten 
is  already  separated.     By    proper    adjust- 
ment of  the  three-way  valve  8  8,  the  settled 
basic  fluid  is  now  let  off  through  one  of  the 
15  filters  9  9,  into  the  fat  emulsifying  recepta- 
cle 10  provided  with  a  stirring  device  11 
driven  by  the  pulley  13,  into  which  fat  emul- 
sifying receptacle  the  fatty  material  is  in- 
troduced by  the  feeding  inlet  12.    The  con- 
20  struction  of  the  stirring  device  illustrated 
is  identical  with  that  of  the  one  previously 
mentioned;  the  emulsifying  vessel  also  pos- 
sesses advantageously  a  quadratic  horizon- 
tal cross-section,  and  is  also  furnished  with 
25  receptacles  24 — 24  for  the  reception  of  the 
foam.    Conduits  24'  24',  preferably  of  small 
cross-section,  are  illustrated   for  establish- 
ing communication  between  the  upper  part 
of  the  emulsifying  vessel  10  and    the    ex- 
30  pansion  vessels  or  foam  receivers  24 — 24.    A 
foam   receiver   is  preferably  provided    for 
each  side  of  the  vessel  10.    Valves  are  shown 
in  the  conduits  24' — 24'  which  are  useful 
when  cleansing  or  sterilizing  the  apparatus. 
35  The  stirring  device  should  be  able  prefer- 
ably to  rotate  at  the  rate  of  400  rotations 
per  minute.    The  emulsifying  vessel  stands 
in  the  water  bath  14,  which  by  means  of 
the  heating  worm  15  can  be  heated  with  hot 
40  water  to  about  100°  C.    Finished  milk  flows 
through  the  filter  16  into  the  pre-cooling 
receptacle   17,  where    it    will    remain    for 
about  an  hour  subjected  to  the  slow,  cooling 
action  of  the  same,  then  it  is  subjected  to 
45  the  rapid  action  of  the  cooler  18,  and  finally 
passed  to  the  filter  20.    It  \vill  be  perfectly 
cooled  and  filtered  and  can  be  filled  at  21  in 
bottles. 

By  means  of  the  branch  pipe  22  the  en- 
50  tire  apparatus  can  be  placed  under  hot 
water  or  any  other  sterilizing  and  purifying 
fluid,  which  flowing  over  the  ordinary 
course  of  the  milk  rinses  and  sterilizes  the 
same.  There  are  provided  for  the  purpose 
50  of  mechanical  purification  of  the  receptacles 
suitably  disposed  holes.  The  whole  appara- 
tus is  arranged  on  the  frame  25  and  the 
ladder  23  makes  the  higher  lying  portions 
easily  accessible. 

60  As  is  seen  the  fluid  traverses  the  appara- 
tus up  to  the  point  of  the  complete  finish- 
ing of  the  milk  in  a  closed  stream  without 


the  same  coming  into  contact  with  the  outer 
air  or  the  human  hand,  so  that  the  possi- 
bility of  infection  is  avoided.  65 

The  stirrers  2  are  illustrated  formed  of 
a  number  of  pieces  of  wood  dovetailed  to- 
gether, and  held  to  their  shafts  by  some 
suitable  means,  such  as  pins  26  and  27. 

It  will  be  understood  that  the  foregoing  70 
is  illustrative  of  my  invention,    and    that 
changes  may  be  made  within  the  scope  of 
the  claims  without  departing  from  the  spirit 
of  the  invention. 

This  application  is  a  division  of  my  ap-  75 
plication  Serial  No.  769,178,  filed  May  22, 
1913,  for  artificial  milk  and  the  process  of 
and  apparatus  for  the   production  of  the 
same. 

I  claim  as  my  invention: —  $0 

1.  A    milk    manufacturing    plant    com- 
prising mixing  chambers,  settling  and  cool- 
ing chambers,   filters,  etc.,  so  constructed, 
connected  together  and  relatively  disposed 
that  the  material  under  treatment  passes  by  85 
gravity  from  one  part  of  the  apparatus  to 
the  next  in  order  in  a  closed  stream  shield- 
ed from  the  outer  air,  thereby  facilitating 
the  carrying  out  of  the  process  and  also 
affording  means  wherein  the  entire  appara-  90 
tus  may  be  placed  under  the  influence  of 
sterilizing    and     purifying    fluid     flowing 
through  the   apparatus  over  the  ordinary 
course  of  the  milk. 

2.  In  a  device  for  the  production  of  arti-  95 
ficial  milk  the  combination  with  a  mixing 
chamber,  a  plurality  of  settling  chambers, 
pipes  extending  from  the  mixing  chamber 

to  the  settling  chambers,  a  second  mixing 
chamber  and  a  conduit  extending  from  each  10o 
of  the  settling  chambers    to    said    mixing 
chamber. 

3.  In  a  device  for  the  production  of  arti- 
ficial milk  the  combination  with  a  mixing 
chamber,  of  a  foam  receiver  disposed  above  105 
said  mixing  chamber  and  a  conduit  of  small 
cross-sectional  area  extending  from  the  up- 
per part  of  the  mixing  chamber  to  said  re- 
ceiver. 

4.  In  a  device  for  the  production  of  arti-  110 
ficial  milk  the  combination  with  a  mixing 
chamber,  of  a  stirrer  therein,  a  foam    re- 
ceiver disposed  above  said  mixing  chamber, 
and  a  conduit  of  small  cross-sectional  area 
extending  from  the  upper  part  of  the  mix-  ng 
ing  chamber  to  said  receiver. 

In  witness  whereof,  I  have  hereunto 
signed  my  name  in  the  presence  of  two  sub- 
scribing witnesses. 

GTJSTAV  VON  RIGLER, 

Witnesses: 

DR.  FRIEDRICHSTEIN, 
ARTHUR  VOLTANK. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "Commissioner  of  Patents. 

Washington.  D.  C." 


no,  c 


UNITED  STATES  PATENT  OFFICE. 

JOSEPH  MOSES  WARD  KITCHEN,  OF  EAST  ORANGE,  NEW  JEBSEY. 
FOOD  COMPOSITION. 


1,230,091. 

Ho  Drawing. 


Specification  of  Letters  Patent.        Patented  June  13,  191 7. 

Application  filed  November  20, 1916.     Serial  No.  132,288. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOSEPH  MOSES  WAKD 
KITCHEN,  a  citizen  of  the  United  States,  re- 
siding in  the  city  of  East  Orange,  county 
6  of  Essex,  and  State  of  New  Jersey,  have 
invented  Improvements  in  Food  Composi- 
tions, of  which  the  following  is  a  specifica- 
tion. 
.  The  object  of  the  present  invention,  which 

10  is  a  continuation  of  my  copending  applica- 
tion, Sr.  No.  872,707,  is  to  provide  for  a 
commercial  and  economical  utilization  of 
skim  milk  as  human  food,  as  well  as  to  pro- 
duce an  excellent  table  beverage  of  im- 

15  proved  hygienic  character,  of  low  cost, 
agreeable  gustatory  quality  and  well  bal- 
anced as  to  its  nutritive  constituents. 

In  my  application   for  patent,   Sr.   No. 
740,963,  which  was  filed  January  9,  1913, 

20  and  has  developed  into  Patent  No.  1,125,692, 
I  refer  to  chocolate  as  a  desirable  addition 
to  skim  milk  in  making  food  compositions, 
the  addition  of  which  confers  improved  hy- 
gienic and  gustatory  quality  to  skim  milk 

26  through  replacement  of  the  butter  fat  that 
has  been  removed  from  the  milk  in  its 
skimming,  by  an  equivalent  amount  of  fat — 
that  of  the  vegetable  fat  in  the  chooolate, 
which  addition  also  confers  a  chocolate 

SO  flavor  to  the  milk.  In  that  patent  1  lay 
stress  on  -the  idea  of  nutritively  re-balanc- 
ing skim  milk  with  fat,  by  the  addition  of 
food  materials  rich  in  fat  other  than  milk, 
in  which  the  fat  is  not  disassociated  from 

85  the  fibrous,  tissue  of  the  material  used, 
which  condition  of  retained  fat  association 
prevents  the  occurrence  of  rancidity  in  the 
composition.  In  my  Patent  No.  1,127,778, 
I  describe  a  preferred  method  of  dehydrat- 

40  ing  fluid  food  compositions  through  which 
successive  layers  of  fluid  are  dried  upon  a 
nucleus,  at  moderate  temperatures,  which 
moderate  application  of  heat  largely  pre- 
vents changes  in  the  digestibility  of  the  food 

45  that  ordinarily    occurs    when    exposed    to 
higher  temperatures  in  the  drying  process. 
The  present  application  has  for  purpose, 
specifically   claiming   several   novel   inven- 
tive ideas  that  were  more  or  less  disclosed 

60  in  the  referred  to  patents;  as  well  as  other 
related  ideas.  It  specifically  claims  a 
method,  and  a  product  containing  a  cocoa 
preparation  made  by  the  method,  which 
in  constitution  is  much  as  described  in  the 

65  cited  patents. 

The  general   idea  of  utilizing  admixed 


skim  milk  and  a  cocoa  constituent  is  old; 
but  the  advance  I  have  evolved,  I  believe, 
is  new.  In  this  case,  when  reference  is  made 
to  a  cocoa  preparation,  a  preparation  of  the  60 
entire  cocoa  seed,  such  as  forms  of  pulver- 
ized chocolate,  is  meant. 

The  making  of  food  compositions  of 
chocolate  or  other  preparations  of  cocoa 
and  whole  milk,  is  commonly  practised ;  but  65 
such  compositions  besides  being  more  costly 
than  my  composition,  have  too  large  a  fat 
content  to  be .  hygienically  desirable.  I 
overcome  that  objection  by  using  skim  milk 
instead  of  whole  milk,  and  thus  secure  a  70 
lessened  cost,  as  well  as  an  increased  hy- 
gienic-dietetic value.  To  secure  a  commer- 
cially desirable  product,  I  partly  dehydrate 
the  skim  milk,  either  before  or  after  ad- 
mixing it  and  the  chocolate  or  other  cocoa  75 
preparation  and  other  admixed  constituent, 
which  may  be  sugar,  starchy  cereals  or 
flavoring  matter;  and  from  such  admixed 
materials,  I  make  partly  fluid,  solid,  or  dry 
powdered  compositions,  packaged  in  various  80 
known  incasements.  The  partly  fluid,  con- 
densed form,  is  preferably  incased  in  her- 
metically sealed  tins,  the  solid  form  in  soft 
paper,  and  the  powdered  form  in  stiff  card- 
board incasements  or  non-hermetically  sealed  85 
sheet  metal  packages.  All  of  these  forms 
should  be  sterilized  against  fermentative  ac- 
tion, after  being  packaged. 

In    preparing    any   composition   of   this 
character,  I  prefer  that  the  skim  milk  and  90 
cocoa  preparation  should  be  partly  dehy- 
drated under  a  reduced  atmospheric  pres- 
sure, as  I  do  not  pre-digest  my  milk.    The 
composition  thus  produced  has  only  been 
subjected  to  a  limited  extent  to  a  degree  of  95 
heat  that  reduces  digestibility  in  the  prod- 
uct.    My  method  secures  better  results  as 
compared  with  compositions  entirely  dried 
under  high  heat.     My  next  preferred  method 
is  to  dry  such  compositions  as  are  herein  100 
claimed,  under  the  method  described  in  my 
Patent  No.  1,127,778.     However,  I  do  not 
confine  myself  to  any  special  method  of  de- 
hydrating the  skim  milk  or  in  pulverizing  or 
in  otherwise  preparing  the  cocoa  constituent  106 
of  the  composition.    The  cocoa  constituent 
may  be-partly  deprived  of  its  naturally  con- 
tained fat  if  desired,  in  order  to  secure  a 
maximum  gustatory  flavoring  effect  from 
the  cocoa  constituent,  and  yet  avoid  an  un-  no 
desirable  presence  of  fat  in  the  composi- 
tion.   In  cow's  milk  of  average  composition 


1,230,001 


the  various  food  constituents  are  present  in 
desirable  proportions;  hence  I  prefer,  in 
making  my  compositions,  to  imitate  the  nu- 
tritive proportions  of  the  solids  found  •  in 
5  cow's  milk  of  average  character  as  to  its 
food  constituents. 

I  do  not  confine  myself  to  any  degree  of 
dehydration  of  the  skim  milk,  or  definite 
proportions  of  cocoa  or  chocolate  that  I  add 

10  to  the  skim  milk;  other  than  enough  is 
added  to  make  good  the  butter  fat  that  has 
been  removed  from  the  milk. 

I  may  admix  dry  powdered  skim  milk 
with  powdered  chocolate  or  cocoa  in  my 

15  compositions,  the  base  of  which  is  normal 
undigested  skim  milk  as  a  rule.  I  use  any 
preparation  made  from  cocoa  seeds  that  is 
designated  as  cocoa,  chocolate,  broma,  or 
that  may  be  otherwise  named;  except  so- 

20  called  cocoa-butter  that  has  been  disasso- 
ciated from  the  fibrous  tissue  of  the  cocoa 
seed ;  for  I  prefer  to  use,  especially  -in  dry 
compositions,  a  preparation  of  cocoa  thai  re- 
tains its  fatty  constituents  in  natural  asso- 

25 .  ciation  with  the  vegetable  fiber  and  flavor- 
ing matter  of  the  cocoa  seed ;  and  thus  avoid 
decomposition  in  and  a  greasy  texture  of 
the  mixture,  and  also  secure  a  oetter  diges- 
tive quality,  as  well  as  a  good  gustatory  ef- 

80  feet  in  such  compositions. 

In  further  carrying  out  the  aim  of  the 
invention,  I  preferably  add  some  powdered 
starchy  constituent  to  it;  such  as  barley  or 
wheat  flours,  with  the  aim  of  reducing  the 

35  cost  of  the  totally  contained  nutrients,  and 
also  to  secure  a  thicker  character  in  the  com- 
position when  prepared  for  consumption. 
This  addition  also  promotes  the  digestion  of 
the  milk  proteids  by  preventing  clotting  in 

40  the  stomach  of  the  milk?  in  such  large  hard 
masses  as  would  otherwise  occur. 

Although  I  prefer  to  make  my  product 
in  the  form  of  a  partially  dehydrated  com- 
position, I  may  admix  in  suitable  propor- 

46  tions,  dry  powdered  forms  of  cocoa  with 
pulverized  skim  milk  prepared  by  the 
known  method  of  drying  the  milk  on  a 
highly  heated  roll,  or  otherwise  produced. 
This  form  of  product  is  of  a  lesser  cost ;  but 

50  the  high  heat  of  the  process  coagulates  the 
proteids  of  the  milk  and  renders  them  more 
difficult  of  digestion,  and  it  takes  »  longer 
time  to  prepare  the  completely  dried  prod- 
uct for  table  consumption. 

55  My  method  of  drying  as  indicated  in 
Patent  No.  1,127,778,  is  preferable,  but  is 
more  costly.  My  method  of  incorporating 
the  ingredients  in  the  fluid  form,  partially 
dehydrating  them  under  reduced  atmos- 

80  pheric  pressure,  and  then  hermetically  seal- 
ing the  same  in  sheet  metal  incasements,  is 
the  most  costly  of  the  several  methods;  but 
it  is  the  best,  as  in  its  preparation  for  imme- 
diate use,  it  merely  requires  the  addition  of 

65  w-^rtn  water  to  be  prepared  for  consump- 


tion; and  the  process  of  dehydrating  the 
milk  under  reduced  atmospheric  pressure 
preserves  the  wholesome  quality  of  the  milk 
to  an  extent  that  otherwise  would  not  obtain. 
In  making  my  food  compositions,  I  may,  70 
and  usually  do  add  other  constituents;  but 
for  hygienic  reasons,  I  prefer  not  to  add 
sugar  before  the  product  is  marketed,  leav- 
ing the  matter  of  adding  a  sweetening  in- 
gredient, to  individual  consumers.  It  will  75 
be  particularly  noted  that  a  special  aim  of 
this  invention  is  to  produce  a  nutritive  bev- 
erage of  a  very  low  cost,  as  well  as  a  com- 
position that  is  edibly  attractive,  and  of  an 
improved  hygienic  quality.  .  go 

In  the  ordinary  forms  in  which  cocoa 
compositions  are  prepared  for  consumption 
at  the  table,  not  only  is  whole  milk  gener- 
ally used,  containing  a  large  butter  fat  con- 
tent; but  also,  butter  fat  in  the  form  of  85 
whipped  cream,  is  generally  added,  which 
total  addition  or  fat  to  an  already  fatty  ma- 
terial, is  dietetically  objectionable.    I  aim 
to  produce  a  composition  that  is  designedly 
well  balanced  in  its  constituents  of  proteids,  90 
fat,  and  sugar  to  secure  the  best  dietetic  re- 
sults, and  in  proportions  that  are  harmoni-    . 
ously  equivalent  to  those  of  whole  milk  of 
ordinary  composition,  and  vet,  that  shall 
have  the  generally  relished  chocolate  flavor.  95 

I  claim: 

1.  The  method  of  producing  the  food  com- 
position herein  described,  which  consists  in, 
(1)  skimming  milk,  (2)  adding  to  the  skim 
milk  pulverized  cocoa  seed  and  a  pulverized  100 
cereal,  and    (3)    partly  eliminating  water 
from  the  admixed  materials  under  a  de- 
creased atmospheric  pressure. 

2.  The  method  of  producing  the  food  com- 
position  herein  described,  which  consists  in,  105 

(1)  adding  to  skim  milk  a  cocoa  product  in 
quantity  sufficient  to  replace  the  fat  skimmed 
from  the  milk  by  an  equivalent  amount  of 
the  fat  contained  in  the  cocoa  preparation, 

(2)  adding  a  thickening  cereal  to  the  skim  no 
niilk  and.  cocoa  preparation,  'and  (3)  con- 
densing the  skim  milk,,  cocoa  preparation 
and  thickening  cereal  under  a  lessened  at- 
mospheric pressure. 

3.  The  method  of  producing  the  food  com-  116 
position  herein  described,  which  consists  in, 
admixing  skim  milk,  pulverized  cocoa  seeds 
and  a  thickening  material,  and  eliminating 
water  from  .the  admixed  material  under  a 
lessened  atmospheric  pressure.  120 

4.  As  a  new  food  composition,  skim  milk, 
pulverized    cocoa    seed    and    a   pulverized 
cereal. 

5.  As  a  new  food  composition,  partly  de- 
hydrated skim  milk,  pulverized  cocoa  seed  125 
and  a  cereal. 

6.  The  method  of  producing  the  food  com- 
position herein  described,  which  consists  in, 
mixing  skim  milk  and  powdered  cocoa  seeds 
and  dehydrating  the  admixture  under  de-  130 


1,230,091 


creased    atmospheric    pressure,    whereby    a 
thorough  emulsion   is  secured. 

7.  As  a  new  food  composition  skim  milk, 
powdered  cocoa  seeds  and  a  cereal. 
5      8.  As  a  new  food  composition,  mi  emul- 
sion of  powdered  cocoa  seed;    aid  skim  milk, 
produced  in  a  vacuum  pan. 

9.  As  a  new  food  composition,  powdered 

cocoa  seeds  and  skim  milk,  the  proportion  of 

10  cocoa  seeds  used,  comprising  a  fat  content 

equal  to  the  butter  fat  that  was  in  the  milk 

before  it  was  skimmed. 


10.  As  a  new  food  composition,  powdered 
cocoa  seeds  and  skim  milk,  the  fat  in  the 
powdered  cocoa  being  retained  in  associa-  15 
tion  with  the  vegetable  tissue  of  the  cocoa 
and  in  proportionate  amounts  substantially 
equaling  the  amount  of  fat  removed  from 
the  milk  in  its  skimming. 

JOSEPH  MOSES  WARD  KITCHEN. 

Witnesses : 

BEATRICE  MIRVIS, 
GEO.  L.  WHEELOCK. 


UNITED  STATES  PATENT  OFFICE. 

STEWABT  B.  BABNETT,  OF  ALBANY,   WISCONSIN,   ASSIONOB  TO  CBABY  BBOKEBAGE 
COMPANY,  OF  WAUKESHA,  WISCONSIN,  A  COBPOBATION  OF  WISCONSIN. 


1,330,817. 

No  Drawing. 


FOOD. 

Specification  of  letters  Patent.        Patented  June  19,  191 7. 

Application  filed  June  26,  1916.     Serial  No.  106,015. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  STEWART  R.  BARNETT, 
a  citizen  of  the  United  States,  residing  at 
Albany,  in  the  county  of  Green  and  State 
5  of  Wisconsin,  have  invented  a  new  and  use- 
ful Food,  of  which  the  following  is  a  speci- 
fication. 

The  object  of  my  invention  is  to  produce, 
in  commercial  form,  a  stable  concentrated 

10  food  product  which,  when  diluted  with 
water,  will  prove  satisfactory  as  a  food  for 
babies  and  invalids,  especially  those  who  are 
in  a  condition  of  "fat  intolerance",  and.  in 
some  cases,  those  who  require  an  assimilated 

15  hematinic  food. 

This  concentrated  food  product  comprises 
concentrated  cow's  milk  (either  whole  or 
skim)  ;  malt  soup  extract,  preferably  alka- 
line; an  alimentary  vegetable  oil,  such  as 

20  olive  oil,  and  preferably  one  from  which  the 
free  fatty  •  acids  have  been  removed ;  and 
finally,  if  desired,  peptonized  iron. 

In  preparing  this  food  product  I  prefer- 
ably use  (1)  approximately  79.63%,  more 

25  or  less,  of  cow's  milk  (whole  or  skim)  con- 
centrated by  any  well  known  process.  This 
concentrate  should  be  warmed  or  taken  di- 
rectly from  the  concentrating  apparatus  and 
to  it  is  added,  by  mechanical  agitation  (2) 

30  16.66%,  more  or  less,  of  a  malt  soup  extract, 
preferably  alkaline. 

"Malt  soup  extract",  in  its  present  usual 
commercial  form,  is  a  combination  of  dex- 
tro-maltose  and  potassium  carbonate,  and 

35  gives  an  acid  reaction,  although  it  is  not 
readily  fermentable  in  its  concentrated  form. 
When  diluted  with  water  or  milk  or  concen- 
trated milk,  however,  it  becomes  more 
readily  affected  by  micro-organisms  and 

40  yeasts.  In  order,  therefore,  to  make  this 
material  available  for  my  stable  product,  it 
is  necessary  to  render  the  dextro-maltose 
compound  clearly  non-acid  and  preferably 
alkaline,  in  order  to  neutralize,  at  least  in 

45  part,  the  acidity  of  the  milk  concentrate. 
This  non-acid  or  alkaline  product  may  be 
produced  by  any  desirable  neutralizing 
agent,  such,  for  instance,  as  suitable  car- 
bonates or  oxids  of  alkalis  or  alkaline  earths. 

50  To  the  mixture  comprising  the  elements 
(1)  and  (2)  as  above  described,  is  added 
(8)  approximately  3.7%  (more  or  less  in 
order  to  make  the  combined  fat  ingredients 


r-  65 


preferably  from  9.5%  to  10.5%  of  the  whole) 
of  an  alimentary  vegetable  oil  from  which  55 
have  been  removed  the  free  fatty  acids.  The 
addition  of  the  oil  is  accomplished  prefer- 
ably by  introduction  through  a  small  pipe 
lying  within  a  larger  pipe,  after  the  manner 
of  an  inspirator.  These  two  pipes  are  so  60 
arranged  that  simultaneous  flow  there- 
through may  be  accurately  graduated  and 
the  mixture  composed  of  the  two  elements 
(1)  and  (2)  is  delivered  to  the  larger  pipe. 
Thetwopipes  deliver  to  any  standard  homog- 
enizer  and,  by  the  arrangement  described, 
the  oil  reaches  the  homogenizer  in  the  form 
of  a  core  to  an  envelop  of  milk  and  is  thus 
at  all  times  accurately  proportioned  so  that 
the  homogenized  product  is  thoroughly  uni-  70 
form.  Ordinary  bulk  mixing  of  the  oil  with 
the  milk  before  concentration,  or  with  the 
concentrated  milk,  will  not  give  the  most 
satisfactory  results.  Care  should  be  exer- 
cised in  the  full  removal  of  the  free  fatty  75 
acids  from  the  oil,  as  otherwise  the  product 
is  apt  to  have  a  disagreeable  taste,  especially 
if  kept  for  any  considerable  time. 

The   homogenized   compound,   above   de- 
scribed, should  be  cooled  to  approximately  80 
42  degrees  Fahrenheit,  or  lower,  and  there- 
upon (4)  peptonized  iron  is  added  by  me- 
chanical agitation.     There  are  at  the  pres- 
ent time  two  well  known  brands  of  pepton- 
ized iron  on  the  market,  one  containing  25%  85 
of  ferric  oxid  and  the  other  containing  5% 
of  ferric  oxid.     If  the  first  brand  is  used, 
about  i^y  of  1%  is  added  to  compound  (1), 
(2),  (8),  while  if  the  second  brand  is  used, 
the    quantity    is    about    -fa    of    1%..     These  90 
quantities  may  be  varied  within  reasonable 
limits. 

It  is  highly  important  that  the  introduc- 
tion of  the  peptonized  iron  be  carefully  per- 
formed and  the  most  satisfactory  results  are 
obtained  if  it  is  first  mixed  to  a  small  quan- 
tity of  the  homogenized  compound  and  then 
mixed  with  the  total  bulk.  If  the  addition 
is  made  while  the  homogenized  compound 
is  warmer  than  42  degrees  Fahrenheit  a  di- 
gesting action  begins  which  tends  to  alter 
the  proteins  and  produce  coagulation,  where- 
as, if  the  compound  is  first  cooled,  this  dan- 
ger, either  at  the  time  of  mixture,  or  during 
the  later  sterilization,  is  avoided. 

The  proportion  of  the  oil  may  be  varied, 


95 


100 


105 


1,230,81-? 


depending  largely  upon  the  quantity  of  fat 

in  the  concentrated  milk,  but  for  ordinary 

purposes  the  intention  is  that  the  total  fat 

content  (both  animal  and  vegetable)  shall 

5  be  sufficient  to  produce,  when  diluted  with 

water  in  the  .ordinary  manner,  a  milk  which, 

in  its   proportions,  shall  closely   approach 

mother's  milk. 

While  any  one  of  the  alimentary  vege- 

1«  table  fats  may  be  used,  I  consider,  at  the 
present  time,  that  olive  oil  is  preferable  be- 
cause of  its  generally-recognized   laxative 
and  nutritive  value. 
The  peptonized  iron  is  used  because  of  the 

15  character  of  its  iron  content  rather  than  for 
the  peptones. 

The  homogenization  should  be  carried  out 

at  as  high  a  pressure  as  the  milk  will  stand. 

It  will  be  readily  understood  that,  both 

20  because  cow's  milk  naturally  varies  to  a  con- 
siderable extent  in  its  cream  content,  and 
also  because  at  times  a  greater  or  less  residue 
of  natural  cream  may  be  desired  in  the  prod- 
uct, the  compound  which  has  heretofore  been 

25  described  may  contain  a  greater  or  lesser 
percentage  of  cream  and  that,  therefore, 
the  cow's  milk  may  be  used  either  whole  or 
skimmed  to  a  greater  or  lesser  extent.  The 
term  "milk"  used  in  the  claims,  therefore, 

SO  is  intended  to  mean  either  whole  milk  or 
milk  from  which  some  of  the  natural  cream 
content,  or  even  practically  all  of  the  nat- 
ural cream  content,  has  been  removed. 
I  claim  as  my  invention : — • 

35       i.  A  food  product  comprising  an  homog- 
enized   compound    of    concentrated    cow's 
milk;  alkaline  malt  soup  extract;  olive  oil; 
and  peptonized  iron. 
'2.  A  food  product  comprising  an  homog- 

40  enized  compound  of  concentrated  cow's 
milk;  malt  soup  extract;  olive  oil;  and  pep- 
tonized iron. 

•i.  A  food  product  comprising  an  homog- 
enized   compound    of    concentrated    cow's 

45  milk:  alkaline  malt  soup  extract;  and  olive 
oil. 

4.  A  food  product  comprising  an  homog- 
enized   compound    of    concentrated    cow's 
milk:  non-acid  malt  soup  extract:  olive  oil; 

50  and  peptonized  iron. 

5.  A  food  product  comprising  Hi)  homoge- 
nized compound  of  concentrated  cow's  milk; 
non-arid  mult  soup  extract;  and  olive  oil. 

(!.  A  food  product  comprising  an  homoge- 
55   ni/.cd  compound  of  concent  rated  cow's  milk' 
alkaline  malt  soup  extract;  olive  oil    from 
which    the  free    fatty   acids   have   bcon    re- 
moved: and  peptonized  iron. 

7.  A  food  product  comprising  an  homoge- 

90  ni/od  compound  of  concentrated  cow's  milk; 

alkaline   malt    soup   extract;    and    olive   oil 

from  which  the  free  fatty  acids  have  been 

removed 

H.  A  food  product  comprising  an  hoinogu- 
65   nixed  compound  of  concentrated  cow's  milk; 


80 


85 


90 


malt  soup  extract;  olive  oil  from  which  the 
free  fatty  acids  have  been  removed;  and 
peptonized  iron. 

9.  A  food  product  comprising  an  homoge- 
nized compound  of  concentrated  cow's  milk ;  70 
non-acid  malt  soup  extract ;  olive  oil  from 
which  the  free  fatty   acids  have  been  re- 
moved; and  peptonized  iron. 

10.  A   food   product   comprising   an   ho- 
mogenized compound  of  concentrated  cow's  75 
milk ;  non-acid  malt  soup  extract ;  and  olive 
oil  from  which  the  free  fatty  acids  have 
been  removed. 

11.  A   food   product  comprising  concen- 
trated cow's  milk;  alkaline  malt  soup  ex- 
tract;   an    alimentary    vegetable    oil    from 
which  the  free   fatty  acids  have  been   re- 
moved ;  and  peptonized  iron. 

12.  A   food   product   comprising  concen- 
trated cow's  milk;  .alkaline  malt  soup  ex- 
tract; and  an  alimentary  vegetable  oil  from 
which  the  free  fatty  acidy  have  been   re- 
moved. 

13.  A   food   product  comprising  concen- 
trated cow's  milk;   malt  soup  extract;   an 
alimentary   vegetable   oil    from    which    the 
free  fatty   acids  have,  been   removed;   and 
peptonized  iron. 

14.  A   food   product  comprising  concen- 
trated cow's  milk;  non-acid  malt  soup  ex-   95 
tract;    an    alimentary    vegetable    oil    from 
which  the   free   fatty  acids  have  been   re- 
moved; and  peptonized  iron. 

15.  A   food   product  comprising  concen- 
trated cow's  milk;  non-acid  malt  soup  ex-    100 
tract;  and  an  alimentary  vegetable  oil  from 
which  the  free  fatty  acids  have,  been  re- 
moved. 

16.  A   food   product   comprising  concen- 
trated cow's  milk;  alkaline-  malt  soup  ex-    105 
tract;  an  alimentary  vegetable  oil;  and  pep- 
tonized iron. 

17.  A   food    product   comprising  concen- 
trated cow's  milk;  alkaline  malt  soup  ex- 
tract; and  an  alimentary  vegetable  oil.  no 

18.  A   fond    product  comprising   concen- 
trated cow's  milk:  malt  soup  extract;  and 
alimentary    vegetable   oil;    and    pcptnrii/ed 
iron. 

10.  A   food    product  comprising   conceit-    115 
(rated  cow's  milk;  non-acid  malt  soup  ex- 
tract; an  alimentary  vegetable  oil;  and  pep- 
tonized iron. 

'20.  A    food    product    comprising  concen- 
trated cow's  milk;  non-acid  malt  soup  ex-    120 
tract;  ami  an  alimentary  vegetable  oil. 

til.  A  food  product  comprising  an  ho- 
mogenized compound  of  concent  rated  cow's 
milk;  alkaline  malt  soup  extract,;  olive  oil; 
and  pcplonized  iron  added  to  the  other  in-  125 
gredients  after  said  ingredients  lui.ve.  Urn 
reduced  to  a  temperature  as  low  ns  approxi- 
mately Iti  degrees  Fahrenheit. 

ti'2.  A    food    product   comprising   an   ho- 
mogenized compound  of  concentrated  cow's  130 


1,230,817 


milk;  non-acid  malt  soup  extract;  olive  oil; 
and  peptonized  iron  added  to  the  other  in- 
gredients after  the  said  ingredients  have 
been  reduced  to  a  temperature  as  low  as  ap- 
5  proximately  42  degrees  Fahrenheit. 

23.  A   food   product   comprising   an   ho- 
mogenized compound  of  concentrated  cow's 
milk ;  malt  soup  extract ;  olive  oil ;  and  pep- 
tonized iron  added  to  the  other  ingredients 

10  after  said  ingredients  have  been  reduced  in 
temperature  as  low  as  approximately  42  de- 
grees Fahrenheit. 

24.  A   food  product  comprising  an   ho- 
mogenized compound  of  concentrated  cow's 

15  milk;  alkaline  malt  soup  extract;  olive  oil 
from  which  the  free  fatty  acids  have  been 
removed;  and  peptonized  iron  added  to  the 
other  ingredients  after  said  ingredients  have 
been  reduced  to  a  temperature  as  low  as 

20  approximately  42  degrees  Fahrenheit. 

25.  A   food   product   comprising   an  ho- 
mogenized compound  of  concentrated  cow's 
milk;  non-acid  malt  soup  extract;  olive  oil 
from  which  the  free  fatty  acids  have  been 

25  removed;  and  peptonized  iron  added  to  the 
other  ingredients  after  the  said  ingredients 
have  been  reduced  to  a  temperature  as  low 
as  approximately  42  degrees  Fahrenheit. 

26.  A   food   product  comprising  an  ho- 
30  mpgenized  compound  of  concentrated  cow's 

milk ;  mult  soup  extract ;  olive  oil  from  which 
the  free  fatty  acids  have  been  removed; 
and  peptonized  iron  added  to  the  other  in- 
gredients after  the  said  ingredients  have 
35  been  reduced  to  a  temperature  as  low  as 
approximately  42  degrees  Fahrenheit. 

27.  A   food   product  comprising   an   ho- 
mogenized compound  of  concentrated  cow's 
milk;  alkaline  malt  soup  extract;  an  ali- 

40  mentary  vegetable  oil;  and  peptonized  iron 
added  to  the  other  ingredients  after  the  said 
ingredients  have  been  reduced  to  a  tempera- 
ture as  low  as  approximately  42  degrees 
Fahrenheit. 

45  28.  A  food  product  comprising  an  ho- 
mogenized compound  of  concentrated  cow'«i 


milk;  non-acid  malt  soup  extract j  an  ali- 
mentary vegetable  oil;  and  peptonized  iron 
added  to  the  other  ingredients  after  the  said 
ingredients  have  been  reduced  to  a  tempera-  50 
ture  as  low  as  approximately  42  degrees 
Fahrenheit. 

29.  A   food  product  comprising  an  ho- 
mogenized compound  of  concentrated  cow's 
milk;    malt   soup   extract;    an   alimentary  55 
vegetable  oil ;  and  peptonized  iron  added  to 
the  other  ingredients  after  the  said  ingre- 
dients have  been  reduced  to  a  tempirature 

as  low  as  approximately  42  degrees  Fahr- 
enheit.   .  60 

30.  A   food  product   comprising  an   ho- 
mogenized compound  of  concentrated  cow's 
milk;   alkaline  malt  soup  extract;  an  ali- 
mentary vegetable  oil  from  which  the  free 
fatty  acids  have  been  removed;  and  pep-  65 
ionized  iron  added  to  the  other  ingredients 
after  said  ingredients  have  been  reduced  in 
temperature  as  low  as  approximately  42  de- 
grees Fahrenheit. 

31.  A   food   product  comprising  an  ho-  70 
mogenized  compound  of  concentrated  cow's 
milk;  non-acid  malt  soup  extract;  an' ali- 
mentary vegetable  oil  from  which  the  free 
fatty  acids  have  been  removed;  and  pep- 
tonized iron  added  tp  the  other  ingredients  75 
after  said  ingredients  have  been  reduced  to 

a  temperature  of  approximately  42  degrees 
Fahrenheit. 

32.  A   food   product  comprising  an   ho- 
mogenized compound  of  concentrated  cow's  80 
milk;    malt  soup  extract;    an    alimentary 
.vegetable  oil  from  which  the  free  fatty  acids 
have  been  removed;   and  peptonized  iron 
added  to  the  other  ingredients  after  said 
ingredients  have  been  reduced  to  a  tempera-  85 
ture  of  approximately  42  degrees  Fahren- 
heit. 

In  witness  whereof,  I  have  hereunto  set 
my  hand  at  Indianapolis,  Indiana,  this  sec- 
ond day  of  June,  A.  D.  one  thousand  nine  90 
hundred  and  sixteen. 

STEWART  R.  BARNETT. 


UNITED  STATES  PATENT  OFFICE. 

WILLIAM  V.  w.  GRELCK,  OF  EVANSTON,  ILLINOIS,  ASSIGNOR  TO  BtBTHA  H.   GRELCK, 

OF  LINCOLN,  NEBRASKA. 

SELF-PRESERVING  ACID  MILK  PRODUCT  AND  PROCESS  OF  MAKING   THE  SAME. 


1,230,479. 

So  Drawing. 


Specification  of  Letters  Patent.        Patented 'June  10,  1917. 

Application  filed  Hay  10,  1915.     Serial  Ho.  27,022. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  WILLIAM  P.  M. 
GRELCK,  a  citizen  of  the  United  States,  re- 
siding at  the  city  of  Evanston,  in  the  county 
5  of  Cook  and  State  of  Illinois,  have  invented 
certain  new  and  useful  Improvements  in 
Self-Preserving, -Acjd_  Milk  Products  arid 
Processes  of  Making^ftie  Same,  of  which 
the  following  is  a  specification. 

10  My  invention  relates  to  the  production  of 
food  products  from  milk  which  has  been 
soured,  and  especially  from  buttermilk  from 
which  the  fats  have  been  taken,  and  which 
therefore  is  practically  a  waste  product  of 

15  the  butter  manufacturer.  Many  attempts 
have  been  made  in  the  past  to  utilize  in  port- 
able and  convenient  form  this  great  source 
of  food  material,  but  until  now  no  practical 
means  of  producing  a  wholesome,  edible 

20  product  has  been  discovered. 

In  order  that  the  difficulties  to  be  met 
may  be  understood  as  well  as  the  means  by 
which  I  have  succeeded  in  overcoming  them, 
I  will  say  briefly :  Normal  milk,  even  when 

26  called  "  sweet "  has  an  acid  reaction.  The 
acidity  thereof  increases  with  keeping,  as 
the  result  of  the  formation  of  lactic  acid 
following  the  development  the'rein  of  lactic 
acid  bacilli — a  change  which  is  facilitated 

30  by  moderate  heat.  When  the  lactic  acid 
amounts  to  about  -^  of  one  per  cent,  in  vol- 
ume, the  casein  begins  to  be  precipitated,  an 
action  which  proceeds  more  rapidly  as  the 
temperature  is  raised  to  moderate  but  not 

35  sterilizing  heat.  In  the  first  steps  of  sepa- 
ration the  casein  appeal's  as  a  slight  floceu- 
lent  precipitate.  As  the  precipitation  con- 
tinuejs  a  soft  gelatinous  mass  or  curd  is 
tormed,  the  consistency  of  which  gradually 

40  increases  while  it  retains  the  same  general 
characteristics,  until  a  temperature  of  about 
120  degrees  Fahr.,  is  reached,  when  the  char- 
acter of  the  mass  undergoes  a  radical 
change.  The  physical  change  is  marked,  and 

45  this  is  probably  due  to  an  extensive  chemi- 
cal change  as  well.  It  is  not  to  be  under- 
stood that  the  changes  stated  occur  in  a 
fixed,  definite  and  unvaryiry  manner.  They 
vary  according  to  the  amount  of  acidity  in 

60  the  milk,  the  temperature  at  which  and  the 
length  of  time  during  which  heat  is  applied ; 
ancl  perhaps  with  local  atmospheric  condi- 
tions. But,  and  subject  to  special  variations, 
the  foregoing  sets  out  the  general  changes 

55  which  take  place  while  milk  is  passing  from 


a  s*weet  condition  to  that  at  which  is  formed 
a  homogeneous  insoluble  curd  of  coagulated 
casein  precipitate. 

Owing  to  the  conditions  slated,  the  sour 
milk  products  made  or  attempted  have  here-  60 
tofore  fallen  into  two  classes:  In  one  class 
a  high  enough  degree  of  heat  is  directly  ap- 
plied to  precipitate,  coagulate,  cook  and  dry 
the  casein.     The  milk  albumen,  sugar  and 
riiineral  salts  may  thus  be  retained   if  de-  85 
sired,  but  the  product  is  left  in  solid,  homo- 
geneous masses,  which,  from  their  character 
and   size,    resist   the   action   of   the  gastric 
juices  thereon.    Moreover,  the  product  is  in 
soluble,    except    in    the    presence    of    weak  70 
alkalis   or  strong  acids,   neither  of   which 
conditions  obtains  in  the  normal  processes 
of  animal   digestion.     This  material  there- 
fore is  not  fit  for  food,  but  is  only  adapted 
for  use  iu  certain  of  the  mechanical  indus-  75 
tries.     On   the   other   hand,   the   attempt* 
which  have  been  made  to  prepare  acceptable 
food  products  have  taken  account  of  the  re- 
fractory  character  of  casein  when   coagu- 
lated   in   masses   according  to   the   nature  80 
thereof,  and,  have  sought  to  use  the   pre- 
cipitated casein,  stopping  short  of  the  heat 
necessary  to  coagulate  or  to  cook  it.     And 
the   heat  actually   used    therefore   was  not 
sufficient  to  sterilize  or  pasteurize  the  ma-  85 
terial.    The  result  has  been  a  raw  unstable 
product,  in  which  the  action  of  lactic  and 
other  bacilli  is  continuous  and  which  is  com- 
paratively unfit  for.  food  consumption.    And 
when  the  whey  is  withdrawn  from  the  mass  90 
before  drying,  as  is  usually  done  when  these 
methods   are   followed,   the   milk   albumin, 
milk  sugar  and  mineral  salts  are  in  large 
part  lost.     The  attempt  has  been  made  to 
overcome  the  coagulation  of  the  casein  in  95 
large  masses  by  introducing  foreign  matter, 
such  as  wheat  flour,  only  with  the  result  of 
adding  an  incongruous  element  without  at- 
taining the  practical  end  of  a  nutritious  and 
wholesome  food.    Moreover,  these  low  tern-  100 
perature  methods  are  slow,  thereby  unduly 
developing  the  acidity  of  the  product  and 
the  expense  of  manufacture. 

It  is  the  object  of  my  invention  to  pro- 
duce a  food  product  of  definite  acidity,  to  105 
so  treat  the  soured  milk  or  buttermilk  as  to 
cause  the  casein  to  precipitate  and  finally 
be  fixed  in  very  finely  separated  non-ad- 
herent particles,  to  also  coagulate  the  albu- 
min and  preserve  it,  together  with  the  milk  no 


1,280,479 


sugar  and  other  mineral  salts  of  the  result- 
ing product ;  in  fact,  to  preserve  all  the  con- 
stituents of  the  milk  operated  upon,  except 
the  water  of  solution,  and  moreover,  to  leave 
5  such  product  in  a  sterilized  condition  and 
containing  the  elements  of  self  preservation. 
It  is  thoroughly  cooked  and  will  be  found 
a  wholesome  and  readily  digested  food.  It 
can  moreover  be  made  so  economically  and 

10  in  such  quantities  as  to  be  available  for 
feeding  to  poultry  and  the  lower  animals. 

In  the  practice  of  my  invention,  I  prefer 
to  have  about  T%  of  one  per  cent,  of  lactic 
acid  in  the  buttermilk  developed  at  the  nor- 

15  mal  temperatur^  t'hereof.  I  then  apply  heat 
to  produce  rapi'd  precipitation  followed  by 
fixation  of  the  casein  before  any  appreciably 
greater  production  of  lactic  acid  takes  place. 
Such  heat  is  preferably  applied  in  a  steam 

20  °r  water  jacketed  kettle,  in  which  the  tem- 
perature may  be  accurately  gaged,  bringing 
the  milk  gradually  to  a  temperature  of 
about  140  degrees  Fahr.  This  temperature 
with  the  named  percentage  of  lactic  acid 

25  causes  the  casein  in  the  presence  thereof  to 
be  precipitated.  The  kettle  should  also  be 
provided  with  paddles  or  any  other  means 
for  rapidly  and  thoroughly  stirring  the 
fluid. 

30  In  my  process,  therefore,  as  soon  as  the 
temperature,  begins  to  rise  I  violently  agi- 
tate the  mixture  by  the  paddles  or  other 
means  provided.  As  a  result  of  the  develop- 
ing flocculent  particles  of  precipitating 

35  casein  have  no  opportunity  to  coalesce.  Each 
particle  follows  its  normal  law  of  develop- 
ment and  becomes  separated  from  the  other 
particles  in  a  completely  fixed  or  hardened 
condition,  in  which  it  will  not  adhere  to 

40  other  like  particles.  Instead,  therefore,  of 
a  homogeneous  curd  I  have  an  infinite  num- 
ber of  separately  formed  non-adherent  par- 
ticles in  suspension  in  the  whey. 

The  process  should  be  so  timed  that  a 

45  pasteurizing  or  sterilizing  temperature  shall 
be  maintained  long  enough  to  destroy  all 
germs  and  particularly  the  lactic  acid  ba- 
cilli, thereby  limiting  the  further  produc- 
tion of  lactic  acid. 

50       One  object  of  my  invention  is  attained  at 

this  point.    The  material  is  sterilized  so  that 

it  no  longer  contains  the  germs  which  will 

produce  further  changes,  and  particularly 

'  those  germs  which  will    form  lactic  acid. 

55  But  the  heat  sufficient  to  produce  this  condi- 
tion and  which  ordinarily  would  have  left 
the  casein  in  the  form  of  a  continuous  in- 
digestible mass  has  only  cooked  the  casein 
and  left  it  in  the  form  of  an  infinite  number 

00  of  minute  particles.  The  resulting  produce 
may  be  used  and  will  be  found  an  agreeable 
and  wholesome  potable  food. 

In  forming  a  condensed  product  further 
sieps  may  be  taken  as  follows:  The  t<rn- 

65  perature  of  the  milk  in  the  condition  de- 


scribed  should  now  be  raised  to  172  degrees 
or  more  Fahr.,  at  which  the  milk  albumin 
will  be  coagulated,  and  remain  in  suspen- 
sion in  the  whey.    The  object  of  coagulat-.    . 
ing  the  albumin  is  not  only  to  conserve  this  70 
valuable  constituent  of  the  milk,  but  to  put 
the  same  in  condition  that  it  will  not  adhere 
to  the  utensils  used  in  the  further  steps  of 
the  process. 

After  coagulation  of  the  albumin,  I  con-  75 
duct   the  fluid   into   evaporating   pans,   in 
which  the  water  of  solution  is  expelled  in 
vacua   until    the    resulting   product   is   re- 
duced to  about  ^  in  volume  of  the  original 
milk.     It  then  consists  of  extremely  small  80 
non-adherent  particles  of  precipitated  casein 
with  which  are  mingled  the  other  solid  con- 
stituents of  the  treated  milk,  and  the  lactic 
acid  formed  prior  to  that  point  in  the  pro- 
cess at   which   sterilization  took  place.     It  35 
.should   be  of  a   smooth   and   uniform  con- 
sistency, and   the  constituent  particles  are 
in  such  condition  that,  upon  the  addition  of 
water,  they  will  be  separated  and  remain  in 
complete  suspension  and  practically  repro-  90 
duce  the  milk  originally  treated.    The  said 
product,  being  sterilized,   is   further   made 
self-preserving  against  fermentation  by  the 
lactic  acid  which  it  contains,  amounting  to 
from  3  to  3|   per  cent.     By  reason  of  the  95 
acidity  of  the  product,  as  well  as  the  finely 
divided    character    of    the    particles,    it    is 
readily  attacked  by  the  digestive  ferments 
in  the  ordinary  course  of  digestion. 

The  material  as  described  my  be  further  100 
(united  to  remove  the  remaining  moisture 
and  then  mechanically  reduced  to  small  par- 
tick's.  It  may  be  used  as  a  food  material 
either  in  the  moist  or  dry  condition  or  by 
the  further  addition  of  water  to  either  form.  105 
Hut  whether  the  product  is  left  in  the  moist 
state  or  whether  >t  is  evaporated  to  dryness, 
the  product  and  the  process  of  preparing 
it  are  equally  within  the  scope  of  my  in- 
vention, no 

I  claim : 

1.  The  process  of  producing  a  food  prod- 
uct from  soured  milk  which  consists  in  pre- 
cipitating the  casein  by  the  agency  of  heat 
and   simultaneously   agitating  the  precipi-  115 
tate  whereby  the  casein  is  mixed  in  the  form 

of  finely  divided  non-adherent  particlea 

2.  The  process  of  producing  a  food  prod- 
uct from  soured  milk  which  consists  in  pre- 
cipitating the  casein  by  the  agency  of  heat,  120 
simultaneously  agitating  the  precipitate  to 
keep  the  particles  thereof  out  of  continuous 
contact,  and  then  increasing  the  boat  to  fix 
the  said  particles  in  finely  divided  non-ad- 
herent form.  125 

3.  The  process  of  producing  a  food  prod- 
uct from  soured  milk  which  consists  in  pre- 
cipitating the  casein  by  the  agency  of  heat, 
agitating  the  precipitate  while  forming  to 
keep  the  particles  thereof  out  of  continuous  130 


1,230,479 


contact,  and  then  increasing  the  heat  fix  the 
said  particles  in  finely  divided  non-adherent 
form  and  sterilize  the  mass. 

4.  The  process  of  producing  a  food  prod- 
5  uct  from  soured  milk  which  consists  in  pre- 
cipitating the  casein,  agitating  the  precipi- 
tate to  keep  the  particles  thereof  out  of  con- 
tinuous contact  and  fix  the  said  particles  in 
finely  divided  non-adherent  form  and  then 

10  evaporating  the  surplus  fluid. 

5.  The  process  of  producing  a  food  prod- 
uct from  soured  milk  which  consists  in  pre- 
cipitating the  casein  by  the  agency  of  heat, 
agitating  the  precipitate,  heating  the  pre- 
15  cipitated   particles   during    agitation    until 

they  become  non-adherent  and  then  evapo- 
rating the  surplus  fluid. 

6.  The  process  of  producing  a  food  prod- 
uct from  soured  milk  which  consists  in  pre- 
20  cipitating  the  casein  by  the  aid  of  heat,  agi- 
tating the  precipitate  while  forming  where- 
by the  particles  of  casein  are  kept  out  of 
continuous  contact  and  fixed  so  as  to  become 
non-adherent,  and  then  evaporating  the  sur- 

25  plus  fluid. 

7.  The  process  of  producing  a  food  prod- 
uct from  soured  milk  which  consists  in  pre- 
cipitating the  casein  by  the  aid  of  heat,  agi- 
tating the  precipitate  whereby  the  particles 

30  thereof  are  kept  out  of  continuous  contact 
and  fixed  so  as  to  become  non-adherent,  co- 
agulating the  milk  albumin,  and  then  evapo- 
rating the  surplus  fluid. 

8.  The  process  of  producing  a  food  prod- 
35  uct  from  soured  milk  which  consists  in  heat- 
ing the  milk  to  precipitate  the  casein,  simul- 
taneously agitating  the  milk  to  cause  the 
precipitating  casein  to  retain  the  form  of 
minute  discontinuous   particles,   increasing 

40  the  heat  to  fix  the  said  particles  in  discon- 
tinuous non-:tdherent  form  and  to  sterilize 
the  mass,  increasing  the  heat  to  coagulate 


the  milk  albumin,  and  then  ovaporaf:ng  the 
surplus  fluid. 

9.  The  process  of  making  an  acid  milk  45 
product  which  consists  in  developing  in  milk 
sufficient  acidity  to  cause  the  casein  to  be 
precipitated,  raising  the  same  to  sufficient 
temperature    to    sterilize    it    and    fix    the 
casein,  agitating  the  milk   while  being  so  50 
heated,  coagulating  the  albumin  thereof,  and 
evaporating  the  surplus  fluid. 

10.  An  ac,id  milk  food  product  having  a 
casein  content  in  the  form  of  minute  pre- 
cipitated, fixed,  discontinuous,  non-adherent  55 
particles. 

11.  An  acid  milk  food  product  having  a 
casein  content  in  the  form  of  minute  pre- 
cipitated, fixed,  discontinuous,  non-adherent 
particles,    and    containing    a    preservative  60 
quantity  of  lactip  acid. 

12.  A  sterilized  acid  milk  food  product 
having  the  casein  thereof  in  minute  precipi- 
tated,   fixed,    discontinuous,    non-adherent 
particles.  65 

13.  An  acid  milk  food  product  having  a 
casein  content  in  the  form  of  minute,  pre- 
cipitated,    fixed,     discontinuous     particles 
which  are  non-adherent  in  the  presence  of  a 
substantially  normal  quantity  of  water.          70 

14.  The  process  of  making  an  acid  milk 
product  which  consists  in  developing  in  milk 
sufficient  acidity  to  cause  the  casein  to  be 
precipitated,  raising  the  same  to  sufficient 
temperature  to  sterilize  it  and  fix  the  casein,  7£ 
and  agitating  the  milk  while  being  so  heated. 

In  witness  whereof,  I  have  hereunto  sub- 
scribed my  name  in  the  presence  of  two  sub- 
scribing witnesses,  this  22nd  day  of  April, 
1915. 

WILLIAM  P.  M.  GRELCK. 
Witnesses : 

C.  K.  CHAMBEKLAIN, 
A.  S.  PHILLIPS. 


o> 

CM 

6 


Q_ 

52 


CO 

o 


OJ 

«— 

o 
O 


It  is  hereby  certified  that  in  Letters  Patent  No.  1,230,479,  granted  June  19,  1917, 
upon  the  application  of  William  P.  M.  Grelck,  of  Evanston,  Illinois,  for  an  im- 
provement   in  "  Self-Preserving  Acid  Milk  Products  and  Processes  of  Making  the 
Same,"  errors  appear  in  the  printed  specification  requiring  correction  as  follows: 
i  Page  2,  line  33,  strike  out  the  word  "of  ";  same  page,  line  60,  for  the  word  "pro- 
duce" read  product;  same  page,  line  116,  claim  1,  for  the  word  "mixed"  read 
fixed;  and  that  the  said  Letters  Patent  should  be  read   with  these   corrections 
therein  that  the  same  may  conform  to  the  record  of  the  case  in  the  Patent  OflBce. 
Signed  and  sealed  thia  18th  day  of  September,  A.  D.,  1917. 
[8EAL.j  R.  F.  WHITEHEAD, 

Acting  Commissioner  ofPatentt. 
Cl.  99—11 


5" .5   .<' 


H.  J.  STARTZENBACH. 
PROCESS  OF  CANNING  MILK. 

APPLICATION   FILED  JUNE  23,  1916. 


1,255,483. 


Patented  Feb.  5, 1918. 


UNITED  STATES  PATENT  OFFICE, 

HEKMAN  J.  STAKTZENBACH,  OF  ATLANTIC  CITY,  NEW  JEHSEY. 
PROCESS  OP  CANNING  MILK. 


1,255,483. 


Specification  of  Letters  Patent.  Patented  Feb.  5,  1!M8. 

Application  filed  June  23. 1916.     Serial  No.  105,348. 


To  all  whom  it  may  concern: 

Be  it  known  that  I.  HERMAN  J.  STAKTZEN- 
BACH, a  citizen  of  the  United  States,  resid- 
ing at  Atlantic  City,  in  the  county  of  At- 
5  lantic  and  State  of  New  Jersey,  have  invent- 
ed a  certain  new  and  useful  Process  of  Can- 
ning Milk,  of  which  the  following  is  a  speci- 
fication. 

The  principal  object  of  the  present  inven- 

10  tion  is  to  provide  an  expeditious  and  reliable- 
process  for  canning  milk  and  cream  in  such 
a  way  that  the  canned  product  will  be  uni- 
form, will  keep  almost  indefinitely  in  any 
climate,  will  contain  no  preservative,  will 

15  not  cream  up,  will  not  have  objectionable 
cooked  characteristics,  and  will  keep  for 
days  in  a  cool  place  after  the  cans  have  been 
opened.  The  canned  cream  is  in  taste  prac- 
tically indistinguishablejfrom  fresh  cream 

20  although  the  milk  may  taste  slightly  differ- 
ently from  fresh  milk  and  both  the  canned 
cream  and  canned  milk  are  not  distinguish- 
able in  chemical  composition  from  fresh 
milk,  but  they  are  physically  and  bacterio- 

25  logically  different.    In  referring  to  cans  and 

canning  the  intention  is  to  include  the  use 

of  other  vessels  which,  like  cans,  can  be 

sealed. 

My  invention  involves  a  process  in  which 

so  use  is  made  of  steps,  old  in  themselves,  but 
the  process  as  a  whole  and  in  many  of  its 
parts  or  details  I  believe  to  be  both  new  and 
useful  and  it  is  adapted  to  produce  a  com- 
mercially new  and  unique  product. 

35  According  to  my  process  of  canning,  fil- 
tered or  strained  milk  or  cream  is  pasteur- 
ized and  homogenized  and  cooled.  The  pas- 
teurized and  homogenized  and  cooled  milk 
or  cream  is  sealed  in  cans  and  sterilized  at 

40  relatively  low  temperature  and  at  relatively 
high  temperature  for  certain  intervals  of 
time,  .which  are  critical,  while  confined  in 
the  cans,  and  then  rapidly  cooled.  Lime 
water  h"lps  milk  or  cream  to  withstand  this 

45  treatment  without  undue  alteration  and 
therefore  I  may  add  from  3  to  6%  by  weight 
of  that  substance  or  material  to  the  raw  milk 
or  cream.  The  addition  of  lime  water  ac- 
cording to, medical  authorities  improves  the 

50  product  for  use  in  feeding  children.  The 
temperature  to  which  the  canned  product  is 
raised  in  the  sterilizer  varies  with  the  per- 
centage of  butter  fat,  being  higher  for  milk 
than  for  cream.  The  object  is  to  treat  the 

55  product  in  the  sterilizer  at  such  tempera- 
tures and  for  such  periods  of  time  that  it 


\yill  keep  but  without  imparting  to  it  objec- 
tionable cooked  characteristics  of  taste  and 
constituency.  For  milk  containing  «','<  of 
butter  fat.  the  temperature  in  the  .sterilizer 
should  be  substantially  IOC."  C.  for  ir>  min- 
utes, then  raised  ;is -suddenly  us  possible  to 
128C  C.  for  10  minutes  ami  then  suddenly 
reduced  to  about  (i.V-  C... 

The  drawings  diagramniatically  illustrate 
apparatus  useful  in  the  practice  of  my  proc- 
ess of  canning  milk  and  cream,  and  in  them 
Figure  1.  is  in  elevation  and  Fig.  2,  i.~  in 
transverse  section. 

Keferring  to  the,  drawings  and  to  the 
practice,  of  the  invention  for  canning  8'.'< 
butter  fat  milk;  strained  or  filtered  milk 
containing  from  3  to  (J',<  by  weight  of  1'iue 
water  is  run  through  the  pasteurizer  1,  lio- 
mogenizer  2,  and  cooler  3.  The  cool  product 
is  therefore  pasteurized  and  homogenized 
and  it  will  not  cream  up  and  is  m  a  certain 
sense  sterile.  This  product  is  canned  and 
the  cans  are  sealed.  The  canned  product 
at  this  stage  of  the  process  -would  not  keep 
in  all  climates  or  for  any  considerable  length 
of  time.  To  make  the  product  keep  in  all 
climates'  and  practically  indefinitely  -the 
cans  are  put  into  the  rotary  carrier  4,  of 
the  sterilizer  5,  and  subjected  to  the  heat  and 
pressure  of  steam  at  106°  C.  for  15  minutes 
and  then  the  temperature  is  suddenly  raised 
to  128°  C.  for  10  minutes,  and  thereupon 
the  product  is  suddenly  cooled  as  by  means 
of  a  cold  water  spray  applied  to  the  cans. 
G,  are  steam  and  7,  are  water  connections. 
The  motion  imparted  to  the  rotary  carrier 
4,  in  respect  to  the  heating  and  cooling  me- 
diums and  to  the  contents  of  the  cans  insures 
uniformity  of  the  product. 

For  cream  the  temperature  .is  102  C.  for 
15  minutes  and  then  suddenly  to  123-  C. 
for  (8)  eight  minutes  followed  by  sudden 
cooling.  Of  course  some  departure  is  per- 
missible in  respect  to  both  temperature  and 
time  but  I  regard  those  matters  as  of  im- 
portance for  they  seem  to  be  necessary  to 
impart  the  property  of  keeping  to  the  prod- 
uct without  unduly  cooking  it  or  adding 
preservatives  to  it.  The  result  of  this  ster- 
ilizing step  in  the  process  is  to  produce  prod- 
ucts which  will  keep  for  very  long  periods 
of  time,  measurable  by  years,  and  in  all 
climates  in  the  cans,  and  which,  when  the 
cans  are  opened,  do  not  possess  objection- 
able cooked  characteristics  and  which  will 
keep,  if  kept  cool,  for  several  days  after  tho 


too 


1  10 


1,266,483 


cans  are  opened.    Moreover,  the  product  by  , 
reason  of  being  homogenized  and  treated  sub- 
stantially as  described  does  not  cream  up 
and  responds  to  all  the  requirements  of  pure 
5  milk  or  cream. 
I  claim : 

1.  The  process  of  canning  milk  and  cream 
svhich  consists  in  pasteurizing  and  homog- 
enizing and  cooling  the  same,  canning  the 

10  cooled  product,  sterilizing  the  product  in  the 
cans  by  the  application  of  heating  and  cool- 
ing mediums,  and  subjecting  the  canned 
product  and  the  heating  and  cooling  me- 
diums to  relative  movement  during  steriliza- 

i*  tion,  substantially  as  described. 

2.  The  process  of  canning  milk  and  cream 


which  consists  in  adding  lime  water  to  the 
raw  fluid,  pasteurizing  and  homogenizing 
and  cooling  the  mixture,  canning  the  cooled 
product,  and  sterilizing  and  cooling  the  can-  20 
ned  product,  substantially  as  described. 

3.  The  process  of  canning  a  milk  product 
containing  8%  butter  fat  which  consists  in 
pasteurizing  and  homogenizing  and  cooling 
the  same,  canning  the  cooled  product,  and  25 
sterilizing  the  cooled  product  by  subjecting 
it  in  the  cans  to.  steam  at  106°  C.  for  15 
minutes  and  suddenly  raising  the  tempera- 
ture to  128°  C.  for  10  minutes,  and  suddenly 
cooling  it,  substantially  as  described. 

HERMAN  J.  STARTZENBACH. 


Copies  of  th}»  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "Commissioner  of  Patent*. 

Washington,  D.  C." 


W.  P.  M.  GRELCK. 

MILK  FOOD  PRODUCT  AND  METHOD  OF  MAKING  THE  SAME. 
APPLICATION    FILED   DEC.  26,  1316. 

1 ,273,035.  Patented  July  9, 1918. 


WITNESSES: 


I 


o 


INVENTOR. 


ATTORNEYS. 


UNITED  STATES  PATENT  OFFICE. 


1,273,035. 


WILLIAM  P.  M.  GRELCK,  OF  LINCOLN,  NEBRASKA. 
MILK-FOOD  PRODUCT  AND  METHOD  OF  MAKING  THE  SAME. 

Specification  of  Letters  Patent.  Patented  Juljr  0,  1918. 

Application  filed  December  26, 1916.    Serial  Ho.  138,724. 


To  all  whom  it  may  concern  : 

Be  it  known  that  I,  WILLIAM  P.  M. 
GRELCK,  a  citizen  of  the  United  States,  re- 
siding at  the  city  of  Lincoln,  in  the  county 
5  of  Lancaster  and  State  of  Nebraska,  have 
invented  certain  new  and  useful  Improve- 
ments in  Milk-Food  Products  and  Methods 
of  Making  the  Same,  of  which  the  following 
is  a  specification. 

10  My  invention  relates  to  food  products 
and  particularly  to  those  which  are  pri- 
marily founded  upon  the  solid  constituents 
of  milk,  especially  that  from  which  the  but- 
terfat  has. been  removed,  and  thereby  has 

15  become  a  creamery  by-product.  It  may, 
however,  be  used  in  connection  with  the 
milk  solids  in  which  the  butterfats  have 
been  retained  in  whole  or  part.  My  proc- 
ess involves  the  use  of  the  milk  solids  of 

20  buttermilk  or  separated  or  whole  milk  so 
prepared  as  to  become  a  more  easily  diges- 
tible product,  the  individual  elements 
thereof  being  non-adherent  and  readily  di- 
visible. And  to  make  the  best  possible  use 

25  of  such  solids  in  the  art  of  bread  making, 
for  which  my  product  is  primarily  designed, 
I  mingle  with  the  same,  preferably  in  the 
process  of  manufacture,  a  considerable 
quantity  of  malt  extract,  thus  producing 

30  what  may  be  described  as  a  malted  acid  milk 
product. 

It  is  a  matter  of  general  knowledge  that 
the  gradually  increasing  production  of  lac- 
tic acid  in  milk  resulting  from  the  action  of 

35  the  lactic  acid  bacteria  tends  to  precipitate 
the  casein  thereof,  and  that  such  precipita- 
tion is  aided  by  the  application  of  heat. 
The  casein  so  precipitated  normally  forms 
a  solid  coherent  mass  separated  from  the 

40  milk  serum  or  whey  which,  unless  further 
treated,  retains  the  greater  portion  of  the 
milk  albumin,  sugar  and  salts.  The  curd 
thus  formed  is  non-soluble  in  water,  except, 
upon  the  addition  of  alkalis  or  strong  acids 

45  which  make  it  unavailable  for  food  pur- 
poses. 

But  by  permitting  a  certain  amount  of 
lactic  acid  to  form,  up  to  from  0.3  te  0.6 
per  cent,  of  the  bulk,  applying  heat  thereto 

50  sufficient  to  raise  the  product  to  about  140 


degrees  Fahr.,  and  violently  agitating  the 
milk  meanwhile,  the  precipitation  or  sep- 
aration of  the  casein  from  its  natural  solu- 
tion or  suspension  in  the  milk  serum  is 
effected.  But  the  molecular  elements  which  55 
at  the  instant  of  precipitation  are  mutually 
coherent  are  prevented  from  coming  into 
such  contact  with  each  other  as  to  permit 
the  individual  cohesion  thereof.  The  tend- 
ency or  capacity  for  such  adhesion  speedily  60 
passes.  And  the  resultant  precipitated 
casein  instead  of  being  in  the  form  of  a 
strongly  adherent  undissolvable  curd  is  in 
the  form  of  an  extremely  large  number  of 
non-adherent  particles  in  suspension  in  the  65 
milk  fluids.  The  resulting  product  may  be 
condensed  to  semi-solid  consistency  and  then 
dried,  preferably  in  vacua,  and  affords  a 
valuable  food  product  which  may  be  put 
into  solution  by  mingling  it  with  water,  and  70 
thus  or  in  other  ways  used  with  flour  or 
other  ingredients  in  the  manufacture  of 
bread. 

The  value  of  this  product  may  be  gre'atly 
enhanced   and   a   considerable  convenience  75 
afforded  by  the  mixture  therewith  of  a  cer- 
tain proportion,  preferably  about  25%,  of 
the  extract  of  malt.     This  also  is  largely 
used  by  bakers  in  the  production  of  bread, 
thereby  making  a  more  digestible  product  .80 
as  the  diastase  acts  on  the  soluble  starch  to 
transform  it  into  dextrin  during  the  process 
of  fermentation,  while  the  "resulting  malt- 
ose is  acted  upon  by  the  yeast  in  the  well- 
known  manner  to  give  off  the  leavening  car-  85 
bonic  dioxid  gas  and  alcohol. 

While  the  constituents  severally  derived 
from  the  malt  and  milk  used  may  be  sepa- 
rately prepared  and  then  mixed  together,  I 
prefer  to  produce  the  elements  concurrently  90 
and  mingle  them  as  a  part  of  the  process,  so 
that  when  it  is  conducted  to  the  point  where 
the  desired  amount  of  water  is  removed  the 
resulting  product  will  be  a  uniform  and 
homogeneous  one.  In  either  case  I  consider  95 
the  desirable  proportion  of  the.  elements 
mingled  to  be  approximately  one  of  malt 
solids  to  four  of  the  milk  solids. 

A  diagrammatic  representation  of  appa- 
ratus which  may  be  used  in  carrying  out  I  he  100 


1,272,036 


principles  of  my  invention  is  shown  in  the 
drawings,  in  which  1  represents  a  tank 
adapted  for  the  reception  of  soured  milk 
through  the  inlet  opening  2.  It  is  provided 
5  with  suitable  stirring  apparatus  3.  4  is  a 
second  .receptacle  having  stirring  apparatus 
5,  and  inlet  opening  6.  A  tubular  connec- 
tion 7  is  provided  by  which  the  soured  milk 
in  fluid  condition  is  drawn  from  tank.  1  to 

10  receptacle  4;  and  8  is  a  connection  through 
which  high  pressure  steam  may  be  forced 
through  the  nozzle  9  into  the  pipe  7.  It 
thus  acts  to  draw  the  milk  from  tank  1, 
meeting  the  same  at  the  point  of  steam  dis- 

15  charge  and  heating  it  so  as  to  cause  a  pre- 
cipitation of  casein  from  the  soured  milk. 
The  pressure  of  the  steam  should  be.  so  con- 
trolled as  to  heat  the  milk  to  about  160  de- 
frees  Fahr.,  at  which  temperature  pasteuri- 

20  zation  will  take  place  and  the  further  pro- 
duction of  lactic  acid  bacteria  prevented. 
The  forcible  impact  of  the  steam  upon  the 
soured  milk  will  prevent  the  adhesion  of  the 
particles  of  casein  as  precipitated.  As  the 

25  milk  fluids  with  the  precipitated  particles 
of  the  casein  are  carried  into  the  receptacle 
4  the  action  of  the  stirrer  upon  the  heated 
fluid  will  prevent  the  formation  of  aggluti- 
nated masses  by  adhesion  of  the  particles  of 

30  casein.  In  the  vat  10  provided  with  the  in- 
let 11  and  outlet  12  may  be  placed  ground 
barley  malt  mixed  with -from  four  to  HYP. 
times  its  bulk  of  water,  sufficient  to  make  a 
suitable  mash,  and  this  being  heated  to  about 

35  135  to  150  degrees  Fahr.,  a  wort  rich  in  malt 
diastase  will  be  formed,  although  the  de- 
tails of  such  preparation  of  malt  extract 
form  no  part  of  mv  invention.  Connection 
is  made  by  means  of  the  pipes  13  and  14  with 

40  the  vacuum  pan  15.  The  latter  is  provided 
with  a  vacuum  pump  1C  and  suitable  con- 
denser 17.  When  a  vacuum  is  produced  in 
the  vacuum  pan  a  flow  of  fluids  from  the 
receptacle  4  and  the  vat  10  may  be  produced 

45  in  proper  proportion  bv  means  of  the  valves 
4'  and  10'.  After  a  sufficient  quantity  of 
the  fluids  from  receptacle  4  and  tank  10  in 
proper  proportion  to  each  other  is  contained 
in  the  vacuum  pan,  the  operation  thereof 

50  will  remove  the  surplus  water,  leaving  the 
finished  product  in  semi-solid  condition  and 
ready  to  be  removed  and  placed  for  use.  It 
will  be  noted  that  in  order  that  the  diastase 
may  be  preserved  the  heat  in  the  vacuum 

55  pan  should  not  exceed  about  150  degrees 
Fahr.,  although  at  the  same  time  this  heat 
is  sufficient  to  finish  any  sterilization  of  the 
milk  which  before  had  been  be«;un  and  which 
may  not  have  been  fully  completed  up  to  the 

60  time 'that  it  was  'carried  into  the  vacuum 
pan, 

The  product  which  is  a  part  of  my  inven- 
tion is  not  to  be  considered  limited  to  the 


particular  manner  in  which  the  particles  or 
molecules    of   casein    are    precipitated    and  65 
made  mutually  non-adherent.    It  is  equally 
a  part  of  my  invention  if  such  condition  of 
the  casein  is  produced  by  other  means  than 
that  herein   set  out  as.   for  instance,  that 
shown   and    described    in   my    Patent    No.  70 
1.230,479,  issued  June  19,  1917. 
I  claim: — 

1.  The  method  of  preparing  a  food  prod-  • 
net  from  soured  milk  which  consists  in  sub- 
jecting the  milk  to  the  action  of  a  steam  jet,  75 
whereby  the  casein  is  precipitated  and  fixed 

in  the  form  of  minute  mutually  non-adher- 
ent particles. 

2.  The  method  of  preparing  a  food  prod- 
uct from  soured  milk  which  consists  in  sub-  80 
jecting  the  milk  to  the  action  of  a  steam 
jet,  wliereby  the  casein  is  precipitated,  and 
agitating  the  milk  whereby  the  casein  is 
fixed  in  the  form  of  minute  mutually  non- 
adherent  particles.  85 

3.  The  method  of  preparing  a  food  prod- 
uct from  soured  milk  which  consists  in  sub- 
jecting the  milk  to  the  action  of  a  steam 
jet,  whereby  the  casein  is  precipitated  and 
fixed  in  the  form  of  minute  mutually  npn-  90 
adherent   particles,   and   then    evaporating 
the  excess  fluids  in  vacuo  at  a  pasteurizing 
temperature. 

4.  The  method  of  preparing  a  food  prod- 
uct from  soured  milk  which  consists  -in  pre-  95 
cipitating  the  casein,  agitating  the  precipi- 
tated particles  so  that  they  become  mutually 
non-adherent,  and  intermingling  extract  of 
malt,  with  the  said  particles  and  removing 
the.  excess  fluid  therefrom.  100 

5.  The  method  of  preparing  a  food  prod- 
,uct  from  soured  milk  which  consists  in  pre- 
cipitating the  casein,  agitating  the  precipi- 
tated particles  so  that  they  become  mutually 
non-adherent,  adding  extract  of  malt  there-  105 
to,  and  evaporating  the  excess  fluids  at  a 
temperature  lower  than  that  destructive  of 
malt  diastase. 

G.  As  a  new  article  of  manufacture;   a 
food  product  comprising  malt  extract  and  110 
the  solids  of  soured  milk  in  which  the  case- 
in is  present  in  the   form  of  fixed  discon- 
tinuous particles. 

•  7.  As   a   new   article  of   manufacture;    a 
food  product  comprising  malt  extract  and  115 
the  casein  of  sour  milk  in  ihn  form  of  fixed 
discontinuous  particles. 

8.  As   a    new   article   of  manufacture;   a 
food   product   including   malt   extract   and 
the  casein  and  butterfats  of  sour  milk.  120 

9.  An  acid  milk  food  product  having  a 
casein  content  in  the  form  of  minute  pre- 
cipitated  fixed  discontinuous  non-adherent 
particles  with  which  extinct  of  malt  is  in- 
termingled. 125 

10.  An  acid  milk  food  product  having  a 


1,372,036  Q 

casein  content  in  the  form  of  minute  pre-  tated  fixed  discontinuous  non-adherent  par- 

cipitated   fixed  discontinuous  non-adherent  tides  intermingled  with  extract  of  malt, 

particles  with  which  extract  of  malt  is  in-  In  witness  whereof,  I  have  hereunto  sub-  10 

termingled,  and  containing  a  preservative  scribed  my  name,  this  20th  day  of  Decem- 

5  quantity  of  lactic  acid.  ber,  1916,  at  Lincoln,  in  the  county  of  Lan- 

11.  A  pasteurized  acid  milk  food  product  caster  and  State  of  Nebraska, 

having  the  casein  thereof  in  minute  precipi-  WILLIAM  P.  M.  GRELCK. 


TJKTTED  STATES  PATENT  OFFICE. 

PAUL  W.  TURNEY,  OF  PORTLAND,  OREGON. 
PROCESS  OF  MAKING  AND  NEW  FOOD  PRODX7CT  OF  MILK. 


1,274,218. 

No  Drawing, 


Specification  of  letters  Patent.         Patented  July  30,  1918. 

Application  filed  March  22, 1917.     Serial  Ho.  156.783. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  PAUL  W.  TURNEY,  a 
citizen  of  the  United  States,  and  a  resident 
of  Portland,  county  of  Multnomah,  State 
5  of  Oregon,  have  invented  a  certain  new  and 
useful  Process  of  Making  and  New  Food 
Product  of  Milk,  of  which  the  following  is  a 
specification. 

I  have  discovered  that  in  the  process  of 
10  making  curd  from  the  casein  of  milk  there 
is  a  stage  when  the  curd  particles  are  in  the 
form  of  fine  flakes  which  will  precipitate  in 
a  jelly-like  mass,  resembling  cream.     And 
if  maintained  in  this  state  by  low  temper- 
15  ature  it  constitutes  an  easily  digested,  whole- 
some article,  suitable  for  preparing  many 
palatable  foods  and  drinks.     For  example, 
the  article  so  produced  is  adapted  for  being 
used  as  a  substitute,  in  many  instances,  for 
20  the  cream  of  milk  in  preparing  articles  of 
food ;  also  in  making  a  product  resembling 
ice  cream ;   and   at  soda   fountains  in   the 
preparation  of  various  drinks. 

The  articles  so  prepared,  furthermore, 
25  have  a  special  advantage  from  the  stand- 
point of  digestibility,  and  of  economy. 
With  some  persons  the  fat  of  cream  does 
not  agree.  For  such  my  article  is  specially 
suited,  for  my  product  may  be  made  from 
30  skimmed  milk  if  desired.  And  since 
skimmed  milk  is  frequently  a  mere  left- 
over product,  having  only  a  limited  use,  by 
my  discovery  this  skimmed  milk  is  given 
a  commercial  value. 

45  I  produce  my  product  by  proceeding,  in 
the  first  instance,  as  in  the  case  bf  artifi- 
cially producing  curd  from  the  casein  of 
milk.  But  the  process  is  permitted  to  de- 
velop only  to  a  certain  stage,  and  is  then 
40  arrested  by  refrigeration,  that  is,  by  the 
rapid  reduction  of  the  temperature  to  the 
point  where  the  cnzym  used  for  the  product 
is  rendered  inactive.  A  flocculent  curd  is  so 
produced  which  is  permitted  to  settle,  and 
45  then  the  whey  is  poured  off.  The  low  tem- 
perature must  be  maintained  until  the  prod- 
uct is  consumed. 

In  detail,  the  process  which  I  pursue  for 

producing  my  product  is  as  follows: 

50       I  first  heat  the  milk  to  from  80°  to  100° 

Fahrenheit  in  order  to  ripen  it.  that  is.  place 

it  in  that  state  best  suited  for  curdling  by 

the  addition  of  an  en/.yin.     1  then  add  the 

enzym,  such  as  rennet  or  pepsin:  s;ii<l  tcm- 

65  peniture  being  maintained  during  the  cur- 


dling process  so  as  to  facilitate  the  coagula- 
tion of  the  casein  of  .the  milk.    The  proper 
.stage  in  the  curdling  process  is  ascertained 
by  taking  some  of  the  curd  between  two  fin- 
gers and  noticing  whether  the  curd  parti    60 
cles  have  attained  a  tendency  to  stick  to 
gether    when    the    fingers    a're    separated. 
When    this    stage    has    been    reached    the 
temperature  of  the  milk  must  be  rapidly, 
lowered  to  approximately  45°  Fahrenheit  so  65 
as  to  render  the  enzym  inactive.     The  proper 
consistency  to  be  attained  in  the  coagulated 
particles  before  the  curdling  is  stopped,  as 
mentioned,  is  a  matter  to  be  learned  by  ex- 
perience, and  must  be  left  to  the  judgment  70 
of  the  operator,  because  by  it  the  quality  of 
the  product  obtained  is  determined. 

During  the  rapid  cooling  of  the  milk  it  is 
necessary  that  the  same  be  gently  agitated 
for  the  purpose  of  breaking  up  the  adhesion  75 
of  the  coagulated  curd  particles  and  thus  re- 
leasing the  whey.     The  article  is  then  al- 
lowed to  stand  for  a  sufficient  length  of  time 
to  permit  the  curd  particles  to  settle;  said 
low   temperature   being  maintained.     This  80 
settling  usually  takes  from  2  to  12  hours 
according  to  the  degree  of  separation  to  be 
effected  between  the  particles  and  the  whey. 
The.  latter  is  then  poured  off.  and  the  residue 
will  be  found  to  be  a  mass  of  creamy  consist-  85 
2ncy,  and  such  residue  may  be  greatly  beaten 
or  whipped  to  obtain  a  more  even  texture. 
Coloring,  flavoring,  sweetening  and   other 
materials,  for  example,  cream,  may  be  added 
as  desired.    If  the  beating  is  done  in  an  ice  90 
cream  freezer  a  product  simulating  ice  cream 
is  produced. 

The  product  must  be  kept  at  said  low  tem- 
perature until  consumed,  for  if  the  tempera- 
ture be  permitted  to  rise  to  the  degree  ren-.  95 
dering  the  enzym  active  again,  the  curdling 
will  be  renewed  and  rapidly  carried  to  such 
degree  as  to  render  the  product  wholly  unfit 
for  the  use  mentioned. 

By  the  term  low  temperature  I  intend  any   100 
temperature  of  approximately  45°  Fahren- 
heit or  lower. 
I  claim: 

1.  The  process  for  making  the  described 
food  product  of  milk  consisting  in  taking  105 
fresh  milk,  inducing  curdling  therein  by  the 
agency  of  an  enzym,  perniittinp^tlu'.curdliu^ 
to  develop  until  the  curd  particles  attain  a 
tendency  to  adhere,  then  arresting  further 
coagulation  by  a  rapid  reduction  of  the  milk  110 


1,274,318 


to  that  temperature  rendering  the  enzym  in- 
active, and  maintaining  the  mass  at  said  low 
temperature  until  used. 

2.  The  process  for  making  the  described 
6  food  product  of  milk  consisting  in  taking 
fresh  milk,  inducing  curdling  therein  by  the 
agency  of  an  enzym,  permitting  the  curdling 
to  develop  until  the  curd  particles  attain  a 
tendency  to  adhere,  then  arresting  further 

10  coagulation  by  a  rapid  reduction  of  the  milk 
to  mat  temperature  rendering  the  enzym  in- 
active, then  pouring  off  the  whey  and  main- 
taining the  precipitate  at  said  low  tempera- 
ture until  used. 

15  3.  The  process  of  making  a  milk  food 
product,  consisting  of  taking  fresh  milk, 
inducing  curdling  thereof  by  an  enzym,  per- 
mitting the  curdling  to  develop  until  the 


precipitate  obtained  will  have  n  ttocculent, 
slightly  adherent  consistency,  then  arresting  20 
further  curdling  by  low  temperature  rapidly 
induced,  gently  agitating  the  mass,  then 
permitting  the  precipitate  to  settle,  pour- 
ing off  the  whey,  and  maintaining  the  sta- 
bility of  the  precipitate  by  low  temperature.  25 

4.  A    milk    food    product    comprising    a  . 
flocculent  slightly  adherent  fresh-milk  ca- 
sein precipitate  induced  by  an  enzym,  the  ac- 
tion of  which  was  arrested,  upon  the  pre- 
cipitate becoming  flocculent,  by  an  immedi-  30 
ate  reduction  in  temperature,  said  precipi- 
tate being  partially  separated  from  the  milk 
stock  and  inhibited  from  further  change  by 
being  maintained  at  a  low  temperature. 

PAUL  W.  TURNEY. 


I  ^ 


N.  B.  NIELSEN. 

PROCESS  OF  TREATING  MILK. 

APPLICATION    FILED   FEB.  II,  1918. 


1,274,748. 


Patented  Aug.  6, 1918- 


HOTTED  STATES  PATENT  OFFICE. 


1,274.748. 


NIELS  D.  NIELSEN.  OF  ELYRIA,  OHIO. 
PROCESS  OF  TREATING  MILK. 

Specification  of  Letters  Patent.  Patented  Alljf.  6,  1918. 

Application  filed  February  11,  1918.     Serial  No.  216,622. 


To  nil  whom  it  may  Concern  : 

Be  it  known  that  I.  XIKI.S  D.  XIKI.SEX.  a 
citizen  of  the  United  States,  residing  at 
Elyria,  in  the  county  of  Lorain  and  State  of 
5  Ohio,  have  invented  certain  new  and  useful 
Improvements  in  Processes  of  Treating  Milk, 
of  which  the  following  is  a  specification. 

One  of  the  objects  of  the  invention  is  to 
provide,  a   simple,  economical   and  efficient 

10  process  for  treating  milk,  which  is  adapted 
to  be  used  for  pasteurizing,  holding,  cooling 
and  condensing  or  evaporating  milk,  or  for 
any  of  said  purposes,  so  as  to  exterminate, 
or  reduce  to  a  minimum  the  bacteria  con- 

16  tained  in  the  material  treated,  without  det- 
riment to  such  material,  and  as  quickly  as 
possible  consistent  with  the  accomplishment 
of  the  desired  results.  1  also  aim  to  enable, 
the  milk  or  material  treated  to  be  cooled  and 

20  placed  in  containers  without  being  exposed 
to  contamination  by  being  passed  through 
or  transferred  to  cooling  apparatus  or  other 
devices  before  being  'placed  in  bottles  or 
containers,  and  adapted  to  enable  a  separate 

26  cooler  or  cooling  mechanism  such  as  cooling 
coils  or  similar  cooling  devices  to  be  dis- 
pensed with. 

Other  and  further  objects  of  the  inven- 
tion will  appear  from  an  examination  of  the 

30  following  description  of  an  embodiment  of 
my  invention  and  of  the  appended  claims. 
and  from  an  inspection  of  the  accompanying 
drawings  which  are'  made  a  part  of  this 
specification. 

85  In  the  accompanying  drawings.  Figure  1 
is  a  diagrammatic  view  of  an  embodiment  of 
my  invention  showing  apparatus  for  treating 
milk,  comprising  a  tank  and  stirring  mech- 
anism, and  means  for  heating  and  cooling 

40  the  contents;  or  material  to  be  operated  upon. 
and  shows  my  improved  tank  in  central  ver- 
tical section,  and  witli  an  ice  chest  also 
shown  in  vertical  section  and  provided  with 
means  for  conducting  brine  or  cooling  liquid 

4.6  from  the  space  or  chamber  formed  between 
die  inner  and  outer  walls  of  the  tank  to  the 
ice  chest,  means  for  pumping  cooling  liquid 
into  the  space  formed  between  said  inner 
and  outer  walls  of  the  tank,  and  means  for 

60  supplying  and  regulating  the  admission  of 
steam  for  heating  the  tank  and  its  contents. 
The  figure  also  shows  a  vacuum  pump  pro- 
vided with  a  conduit  which  communicates 
•with  the  interior  of  the  tank. 

66  Fig.  2  is  an  enlarged  detail  view  in  cen- 
tral vertical  section  taken  on  line  2  of  Fig. 


65 


1.  looking  in  the  direction  of  the  arrow,  and 
showing  my  improved  stirring  mechanism 
in  side  elevation. 

In  constructing  a  tank,  stirring  media-  6C 
nism.  and  means  for  heating  and  cooling  the 
tank  and  its  contents,  and  for  treating,  hold- 
ing and  cooling  milk  in  accordance  with  my 
invention  and  improvements,  I  provide  a 
tank  or  receptacle  1.  which  is.  by  preference, 
in  the  form  of  a  reservoir  having  vertical 
cylindrical  walls,  including  inner  walls  2 
of  metal,  and  provided  with  a  lining  3  of 
glass  or  enamel,  and  an  outer  metallic  wall 
4,  provided  with  a  space  ~>  between  such  in-  7( 
ner  and  outer  walls.  An  annular  flange  or 
apron  0.  encircles,  and  has  its  inner  edge 
welded  to.  the  inner  wall  2,  its  outer  edge 
being  connected  or  integral  with  the  outer 
wall  4,  so  as  to  cover  and  inclose  the  space  7J 
5  and  form  an  air  tight  or  hermetically 
sealed  chamber,  which  entirely  surrounds 
the  inner  casing  on  all  sides,  and  al-<>  in- 
closes the  bottom. 

A  cover  8  is  preferably  used  for  said  cas-  80 
ing  and  chamber.    This  cover  is,  by  prefer- 
ence, integral   with  the  casing  and   is  pro- 
vided with  an  opening  or  manhole  0.  having 
a  cover  10  adapted  to  be  secured  in  air-tight 
engagement  with  the  flange  or  rim  11  which  85 
surrounds  the   manhole.     The  cover  is  re- 
movably secured  in  position  to  form  a  clo- 
sure for  the- manhole  by  means  of  screws 
or  other  suitable,  ordinary  and  well  known 
securing  means  and  a  vent  cock  12  having  a  90 
valve -controlled     passage     communicating 
with  the  chamber  7  is  provided  and  mounted 
by  preference  upon  the  removable  cover  10. 
'  A  discharge  pipe  12'  leads  from  the  bot- 
tom of   the   liquid   containing  chamber   or  95 
reservoir  7,  and  is  provided  with  a  cock  or 
valve  13  for  opening  and  closing  the  dis- 
charge passage   formed  by  said   pipe  and 
communicating  with  the  chamber.    Vacuum 
and  pressure  gages  14  and  15  are  mounted  100 
in  position  to  communicate  with  the  cham- 
bers or  spaces  5  and  7,  respectively,  the  gage 
14    being    provided    with    a    passage    16, 
which   communicates   with   the   chamber   5 
and  the  gage  15  having  a  passage  17  conir  105 
municating  with  the  chamber  7.     A  safety 
valve  18.  which  may  be  of  any  ordinary  and 
well  known  suitable*  construction,  is  mounted 
in  position  tp  communicate  with  the  cham- 
ber  7,   and    a   similar   safety   valve   19   is  110 
mounted  in  position  to  communicate  with 
the  chamber  5.  said  valve  being  mounted,  by 


1,274,748 


preference,  upon  an  exhaust,  pipe  20  wuich 
forms  the  upper  or  high  level  exhaust  pas- 
sage leading  from  the  annular  chamber  5 
formed  between  the  inner  and  outer  walls 
5  2  and  4.  This  exhaust  passage  is  provided 
with  a  controlling  valve  or  cock  21  for  open- 
ing and  closing  the  passage  when  desired, 
and  a  lower  exhaust  passage  or  conduit  22 
leads  from  the  chamber  5- at  a  point  below 

10  the  level  of  the  exhaust  passage  or  conduit 
20  and  near  the  bottom  of  the  chamber  5. 
The  lower  exhaust  passage  or  conduit  22  is 
provided  with  a  cock  or  valve  23  for  open- 
ing and  closing  said  passage,  and  communi- 

15  cates  with  a  main  exhaust  pipe  24  into 
which  the  upper  exhaust  passage  20  leads 
when  the  cock  21  is  in  passage  opening  posi- 
tion. 

A  steam  supply  pipe  25,  which  communi- 

20  cates  with  a  suitable  source  of  steam  supply, 
(not  shown),  which  may  be  in  the  form  of 
a  boiler  of  any  suitable,  ordinary  or  well 
known  type,  communicates  with  the  interior 
of  the  chamber  5,  and  is  provided  with  a 

25  cock  or  valve  26  for  opening  and  closing 
said  passage,  and  regulating  the  admission 
of  steam  to  the  interior  of  the  chamber  5  for 
heating  the  casing  2  and  its  contents.  A 
recording  thermometer  27.  having  a  stem  28, 

30  is  mounted  in  position  to  record  the  temper- 
ature in  the  chamber  7,  and  a  vacuum  pump 
29,  which  may  be  of  any  desired  or  well 
known  form  adapted  to  provide  a  suitable 
vacuum,  or  partial  vacuum,  in  the  .chamber 

35  7,  is  operatively  connected  with  the  tank 
by  means  of  a  pipe  30,  the  receiving  end  of 
which  communicates  with  the  upper  ex- 
tremity of  the  chamber  7,  and  forms  an  out- 
let passage  31  leading  to  the  suction  cham- 

40  ber  of  the  pump  29. 

The  tank  is  provided  with  an  agitator, 
here  shown  as  a  propeller  32,  comprising 
agitator  blades  secured  to  .a  propeller  shaft 
33  by  means  of  a  central  head  or  hub  por- 

45  tion  34.  The  hub  is  secured  to  the  shaft  by 
means  of  a  nut  35  in  threaded  engagement 
with  the  inner  end  of  the  shaft  or  by  similar 
suitable  securing  means.  The  shaft  ex- 
tends into  the  chamber  7  through  an  open- 

60  ing  36  in  the  casing  2,  and  through  an  open- 
ing 37  in  the  outer  w  all  4,  and  is  rotatively 
supported  by  a  bearing  sleeve  or  bushing 
38,  the  inner  extremity  of  which  is  in 
threaded  engagement  with  a  threaded  annu- 

55  Jar  flange  39.  which  may  be  integral  with  the 
casing  2  and  surrounds  the  opening  36.  The 
outer  extremity  of  the  bushing  or  journal 
bearing  member  38  is  mounted  in  a  packing 
box  40  fixed  to  the  outer  wall  4  and  provided 

60  with  suitably  packing  material  41  which  is 
held  in  snugly  fitting  engagement  with  the 
bushing  by  means  or  a  packing  gland  42, 
which  is  secured  in  position  by  means  01 
screws  or  bolts  43,  or  "similar  securing 

65  means.   The  propeller  shaft  has  an  enlarged 


inner  end  or  head  44,  having  a  conical  bear- 
ing surface  45,  adapted  to  engage  a  tapered 
or  concave  seat  46  in  or  formed  by  the  inner 
end  of  the  journal  bearing  bushing  38. 
This  shaft  is  provided  at  its  outer  extremity  70 
with  a  similar  head  or  annular  shoulder  47, 
having  a  conical  or  tapered  surface  portion 
48  which  extends  into  a  similarly  tapered 
concave  seat  49  formed  in  the  outer  end  of 
the  journal  bearing  member  or  sleeve  38,  and  75 
a  nut  50  is  mounted  in  threaded  engage- 
ment with  the  head  47,  and  engagement 
with  a  stationary  part  of  .the  structure  so 
as  to  enable  the  conical  surface  portion  46 
of  the  inner  head  44  on  the  shaft  to  be  held  80 
in  air-tight  engagement  with  its  seat  when 
the  shaft  is  stationary  and  the  propeller  not 
in  active  operation.  The  escape  of  fluid 
from  the  chamber  7  is  thus  effectively  pre- 
vented when  the  propeller  is  stationary.  '  85 

When  the  agitating  means,  here  shown  as 
the  propeller  32.  is  'operated,  the  milk  or 
liquid  contained  in  the  chamber  7  will  be 
circulated  rapidly  in  such  a  manner  -as  to 
thoroughly  agitate  the  liquid  contents  of  the  90 
chamber  throughout  the  entire  mass'  of  the 
material  operated  upon.  The  contents  will 
thus  be  so  evenly  and  rapidly  exposed  *o 
the  surfaces  of  the  chamber  that  the  walls  2 
may  be  heated  to  a  very  high  degree  'of  tern-  95 
perature  considerably  above  the  boiling 
point  of  tin?  liquid  or  milk  without  scorch- 
ing or  burning,  or  detrimentally  affecting 
the  milk  appreciably,  either  with  respect  to 
its  flavor  or  vvith  respect  to  the  condition  100 
of  the  particles  of  cream  or  butter  fat.:  or 
what  is  commonly  referred  to  as  the  cream 
line  of  the  treated  milk. 

The  rotation  of  the  agitator  in  the  opera- 
tion of  stirring  the  liquid  also- causes  the  105 
conical  bearing  surface  45  of  the  propeller 
shaft  to  engage  the  conical  seat  46,  so  as  to 
prevent  the  escape  of  any.  liquid  from  the 
chamber  37,  except    an    exceedingly    small 
quantity,  barely  sufficient  to  properly  lubri-   110 
cate  the  journal   bearing  of   the   propeller 
shaft.    The  propeller  shaft  is  provided  with 
a  driving  wheel  51.  which  may  be  of  any  de- 
sired    ordinary     and     well     known     form 
adapted  to  connect  the  shaft  with  a  motor  115 
or  source  of.  power  for  driving  the  same. 

In  order  to  provide  means  for  cooling  the 
tank  and  its  contents,  a  main  'water  supply 
pipe  52  is  provided  which  is  adapted  to  be 
connected  with  a  water  main  or  other  suit-  120" 
able  source  of  water  supply  for  furnishing 
cooling  water  under  pressure,  and  a  coil  01^ 
annular  conduit,  which  may  be  in  the  form 
of  a  pipe  53,  having  a  scries  of  perforations 
54  therein,  is  mounted  in  the  upper  part  of  125 
the  chamber  5  formed  between  the  inner  and 
outer  walls  of  the  tank,  the  annular  passage 
«">4,  formed  by  the  annular  spray  coil  or  pipe 
53,  is  connected  with  the  main  water  supply 
pipe  52  by  means  of  a  connecting  pipe  55  13* 


1,374,748 


8 


which  extends  through  the  wall  4  and  com- 
municates with  the  passage  f>4.  A  series  of 
drain  passages  50  is  provided  for  draining 
the  coil  53.  These  drain  passages  are,  by 
6  preference,  in  the  form  of  angular  depend- 
ing tubes,  the  lower  extremities  57  of  which 
open  toward  the  inner  casing  wall  '2.  and 
lead  from  the  bottom  of  the  passage  54.  so 
as  to  force  cooling  water,  in  the  form  of  a 

10  spray  or  small  jets  a,gainst  the  inner  casing 
wall,  and  also  thoroughly  drain  the  pipe  53. 
The  perforations  54  also  serve  to  discharge 
cooling  water  or  spray,  in  small  jets,  against 
the  casing  wall  2. 

15  There  is  provided  a  brine  pump  58  having 
an  inlet  or  suction  passage  50  \yhich  com- 
municates with  a  brine  containing  receptacle 
or  chamber  00.  and  having  a  brine  supply 
or  discharge  passage  01  which  communicates 

20  with  the  conduit  55  leading  to  the  passage 
54  formed  by  the  perforated  pipe  53.  The 
pipe  (il  has  a  controlling  cock  or  valve  02 
for  opening  and  closing  the  passage  formed 
bv  said  pipe  and  is  provided  with  a  safety 

25  valve  03.  which  may  be  in  the1  form  of  an 
ordinary  spring-pressed  safety  valve,  such 
as  is  well  known  in  the  art.  A  refrigerator 
or  ice  chest  04.  having  a  refrigerator  or 
cooling  compartment  05  adapted  to  contain 

30  ice  or  an  equivalent  cooling  medium,  and 
having  a  passage  00  communicating  and 
adapted  to  conduct  cool  brine  through  a 
screen  07  and  into  the  brine  containing 
chamber  00.  is  provided,  and  arranged  in  po- 

35  sition  to  supply  cool  brine  to  the  brine  pump 
58,  for  cooling  the  tank  1  and  its  contents. 
The  ice  chest  has  a  cover  08,  and  the  brine 
chamber  01  has  an  overflow  passage  or  out- 
let 00  which  may  he  in  the  wall  70  of  the 

40  brine  chamber. 

An  outlet  passage  or  conduit  71  leads  from 
the  bottom  of  the  chamber  5  formed  between 
the  inner  and  outer  walls  of  (he  tank  1  and 
is  provided  with  a  goose-neck  or  liquid 

45  sealed  trap  72.    The  passage  formed  by  the 

pipe    71    communicates    with     a    pipe    73 

tli rough  the  medium  of  the  trap  72.  and  also 

•communicates    with    a    discharge    or    waste 

pipe  74.    The  waste  pipe  74  has  a  controlling 

50  cock  75  for  opening  and  closing  the  dis- 
charge passage  formed  by  said  pipe:  and  tin- 
pipe  73.  jvhich  leads  into  the  cooling  cham- 
ber 05.  has  an  opening  or  openings  70  adapt- 
ed to  discharge  cooling  liquid  received  from 

55  the  chamber  5  into  the  cooling  chamber  (55. 
and  is  provided  with  a  controlling  cock  77 
for  controlling  the  passage  formed  by. the 
pipe  73  and  leading  from  the  trap  72  into 
the  cooling  chamber  05  or  ice  chest. 

60  The  main  water  supply  pipe  52  has  a  con- 
trolling cock  52'  for  regulating  the  supply 
of  water  from  the  original  source  of  water 

supply. 

The  apparatus  above  described  is  adapted 
«5  tebe  used  to  advantage  in  the  practice  of 


my  improved  method  or  process  of  t  Mi  ting 
milk. 

In   practising  my   improved   method   01 
process  of  treating  milk,  and   particular!}* 
the    method   of   pasteurizing,   holding   and  70 
cooling  milk,  a  supply  of  milk  to  be  operated 
upon  is  placed  in  the  treating  chamber  7, 
and  the  agitating  mechanism  is  set  in  oper- 
ation by  starting  the  driving  mechanism  for 
operating  the  same.,   The  agitating  media-  75 
nism.  constructed  and  arranged  as  above  de- 
scribed, is  adapted  to  set  the  entire  liquid 
contents  of  the  tank  in.  motion   and   cause 
the  liquid   to  circulate   with   such   evenness 
and  rapidity,  where  it  comes  in  contact  with  80 
the  inner  surface  of  the  wall  2.  and  through- 
out the  entire  mass  of  liquid,  that  the  \yali 
of  the  chamber'  7  may  be  heated  at  once  to 
a  high  degree  of  temperature  considerably 
above  the  boiling  point  of  the  milk  or  liquid  85 
operated  upon,  and  the  milk  or  liquid  may 
be.  and   in  practice  is.  subjected  to  such  a 
temperature,     for     instance,     220     degrees 
Fahrenheit,  for  a  .prolonged  period  of  time, 
sufficient  to  bring  the  entire  mass  of  milk  90 
or  liquid  to  a  temperature  of  100°  F..  while 
exposed    to    a    surface    temperature    at    the, 
inner  surface  of  the  glass  or  enamel  lined 
wall  of  the  treating  chamber,  such  as  would 
be  produced  by   heating  the  outer  surface,  95 
of  the  wall  2  to  approximately  --'20°  F.  The 
wall   2   being  of   metal,  and   the   lining  or 
covering  of  glass  or  enamel,  the  temperature 
of  the  glass  or  enamel  lining,  which  would 
be  in  actual  contact  with  the  milk,  would  bf  100 
somewhat  below  the  temperature  of  the  me- 
tallic portion  of  the  wall  2  actually  in  con- 
tact with  the  steam  or  heating  medium.    The 
temperature  at  the  surface  of  the  glass  lin- 
ing, which  is  ,in  actual  contact  with  the  milk  105 
during  the  operation  of  stirring  and  treat- 
ing the  milk,  in  accordance  with  my  inven- 
tion,   and    improved    process,    is,,  by    pref- 
erence, above  110°  F..  and  I' find  in  practice 
that   the   best   results  are   accomplished   by  no 
maintaining   such    a    temperature    that    the 
glass  lining  will  have  a  temperature  of  ap- 
proximately 200°   F..  or  in  other  words,  a 
temperature  produced  by  heating  the  metal- 
lic-wall 2  of  the  receptacle  by  subjecting  115 
it  to  the  action  of  steam  at  a  temperature 
of  220°  F.    The  heating  of  the  walls  of  tbs> 
receptacle  or  treating  chamber  by  means  of 
the  introduction  of  steam  at  a  temperature 
of  approximately  220°  F.  into  the  chamber  5  120 
and  in  contact  with  the  wall  2  is  in  practice 
continued  until  the  milk  or  liquid  contained 
in  the  treating  chamber  has  thus  been  heated 
to  a   temperature  of  between   140°    F.   and 
100     F.  throughout  the  entire  mass  of  the  125 
liquid  treated,  and  the  entire  mass  is  simul- 
taneously stirred  or  agitated  in  such  a  man- 
ner as  to  cause  the  fluid  to  be  kept  in  such 
rapid  motion  during  such  heating  operation 
and   while  subjected   to   a    temperature  of  130 


1,274,748 


preferably  between  210°  F.  and  2-20°  F.,  as 
to  prevent  scorching  or  injury  of  the  milk 
or  fluid  treated. 

In  practising  my  improved  process  of  pas- 
5  teurizing  milk,  the  milk  to  be  treated  is.  by 
preference,  introduced  into  the  treating 
chamber  or  receptacle  at  a  temperature  be- 
low 40°  F.,  or  below  a  bacilli  forming  tem- 
perature, or  temperature  which  is  conducive 

10  or  favorable  to  the  growth  and  development 
of  bacilli.  It  is  well  known  by  those  skilled 
in  the  art  to  which  this  invention  relates 
that  bacilli  or  bacteria  will  develop  in  milk 
at  temperatures  between  40°  F.  and  110°  F. 

15  with  great  rapidity  as  said  temperatures  are 
favorable  to  the  growth  of  bacteria.  It  is 
also  well  known  that  temperatures  above 
110°  F.  are  less  favorable  to  .the  growth  and 
development  of  bacteria,  and  that  tempera- 

20  tures  above  110°  F.,  and  particularly  tem- 
peratures between  140°  F.  and  160°  F.  or 
even  as  low  as  130°  F.,  are  not  only  unfavor- 
able to  the  growth  of  bacteria  but  are  actu- 
ally destructive  to  the  life  of  bacteria. 

25  I  have  found  in  practice  that  milk  can  be 
heated  to  a  temperature  of  160°  F.  without 
scorching  or  injury  to  the  milk,  and  that  it 
can  be  introduced  into  a  treating  chamber 
at  a  temperature  of  38°  F.  and  subjected  to 

30  the  action  of  heat  sufficient  to  raise  the  tem- 
perature of  the  entire  mass  of  milk  or  fluid 
to  a  temperature  of  140°  F.  within  a  period 
of  eight  minutes  without  scorching  or  injury: 
to  the  milk.  ' 

35  Having  introduced  a  quantity  of  milk  to 
be  treated  into  a  treating  chamber  or  recep- 
tacle  at  a  temperature  below  40°  F.,  steam 
is  introduced  into  the  chamber  5  in  contact 
with  the  outer  surface  of  the  wall  of  the 

40  treating  chamber,  the  steam  being  at  a  tem- 

p^rature  of  approximately  220°  F.,  as  al- 

r^fldy  suggested,  thus  subjecting  the  mass  of 

jiiftlk  to  a  temperature  of  between  200°  F. 

.'/and  220°  F.,  which  is  the  temperature  of  the 

.45  steam  heated  wall  of  the  treating  chamber  or 

receptacle.     This  temperature  is  maintained 

for  and  during  a  sufficient  period  of  time  to 

raise  the  temperature  of  the  liquid  from  38° 

F.  to  a  temperature  of  between  140°  F.  and 

50  160°  F.  The  entire  mass  of  milk  or  fluid  is 
at  the  same  time  stirred  or  agitated  in  such 
a  manner  as  to  keep  the  entire  mass  in  such 
rapid  motion  during  the  entire  period  dur- 
ing which  it  is  being  heated,  as  "to  prevent 

55  scorching  or  injury  to  the  milk  during  such 
heating  and  stirring  of  the  mass.  The  en- 
tire batch  or  mass  of  milk,  having  thus  been 
rapidly  heated  from  a  temperature'  of  40° 
F.  or  lower,  to  a  temperature  of  approxi- 

60  mately  l(iO°  F..  and  above  110°  F.,  the  time 
for  the  growth  and  development  of  bacteria, 
with  the  fluid  at  temperatures  between  40° 
F.  and  110°  F.,  is  reduced  to  a  minimum 
an/Ho  all  intents  and  purposes  entirely  pre- 
65  vented,  and  the  bacteria  originally  contained 


in  the  milk  or  fluid  before  the  beginning  of 
the  operation  are  thus  destroyed  or  reduced 
to  a  minimum  in  the  shortest  possible  time 
consistent  with  the  treatment  or  pasteuri/.- 
.  ing  of  the  milk  without  scorching  or  other  70 
detrimental  effect. 

During  the  admission  of  the  steam  into 
the    chamber   5,   for   heating   the    material, 
which  is  accomplished  by  means  of  the  steam 
supply  conduit  25.  the  high  level  steam  out-  75 
let  conduit  20  is  kept  open. 

The  operation  or  process  of  pasteurizing 
the  milk  or  fluid  in  the  manner  abo\ce  de- 
scribed, having  been  completed,  the  supply 
of  steam  is  then  shut  otf.  and  the  upper  ex-  80 
haust  steam  conduit  20  is  closed.     The  milk 
or  material  treated  is  thus  in  condition  to  be 
cooled  or  allowed  to  cool,  and  to  he  trans- 
ferred directly  from  the  treating  chamber 
into  bottles  or  receptacles  or  containers  of  85 
any  desired  suitable  form.     It  is  also  in  con-    * 
dition  to  be  condensed  or  evaporated  while 
in  the  treating  chamber,  if  desired.     In  case 
the  treated  material  is  to  be  held  in  the  re- 
ceptacle, or  placed  in  bottles  or  receptacles  90 
without    further    treatment,    such,    for    in- 
stance, as  condensation  or  evaporiiation,  it 
is  usually  desirable  to  cool  the  material  to 
a   temperature  suitable  for  holding  or   for 
handling,    for    instance,    a    temperature    of  95> 
40°  F. 

•In  order  to  cool  the  material  contained  in 
the  chamber  7.  cooling  liquid  may  be  ad- 
mitted to  the  chamber  5  by  first  opening  the 
cock  52'  which  controls  the  water  supply  10 
conduit    52.     The    cock    75    may    then    be 
opened,  so  as  to  allow  the  cooling  water  to 
flow  into  and  through  the  chamber  5  from 
the  water  supply  conduit  52  and  pipe  55, 
and  out  through  the  discharge  pipes  71  and  id 
74,  until  the  temperature  of  the  fluid  treated 
has  been  reduced  to  a  considerable  extent. 
In  case  the  available  cooling  water  is  suffi- 
cient in  quantity  and  cool  enough  for  the 
purpose,  it  may  be  found  that  no  other  cool-  ll 
ing  medium  will  be  required. 

Whenever  the  supply  of  cooling  water  is    i 
limited,  or  not  sufficiently  cool  to  lower  the 
temperature   of   the   milk   or   fluid   to  the 
desired  extent,  the  outlet  conduit  74  may  be  ll 
closed  before. shutting  off  the  cooling  water 
from  pipe  52,  and  cock  77  may  be  opened 
and  a  sufficient  quantity  of  water  permitted 
to  flo,w   into   the  refrigerating   or   cooling 
chamber  65  of  the  ice  box   (unless  the  re-  • 
frigerator  chamber  65  has  been  previously 
supplied  with  sufficient  water)   for  making 
brine.     The  main  water  supply  conduit  52 
is  then  closed,  and  the  brine  pump  58  is  set  I 
in    operation,   after   opening  the   cock   62,  • 
which  controls'the  brine  conduit  61.     Cooled  j 
liquid,  which  is  by  preference  in  the  form  of  1 
brine,  is  thus  caused  to  flow  through  the! 
chamber  5,  and  from  said  chamber  back  torn 
the  cooling  chamber  65  to  be  cooled  and  U1 


1,274,748 


again  caused  to  flow  into  and  through  the 
chamber  5  until  the  milk  or  liquid  in  the 
treating  chamber  has  been  reduced  to  the 
desired  temperature. 

6  The  milk  thus  treated  or  pasteurized  and 
copied,  is  in  condition  for  bottling,  or  for 
being  placed  in  any  desired  receptacle  or 
receptacles,  by  passing  directly  from  the 
treating  chamber,  or  treating  and  holding 

10  chamber  7  into  the  bottles  or  receptacles. 

The  transferring  of  the  milk  or  treated  fluid 

to  a  cooler  and  the  exposure  of  the  milk  to 

contamination  or  pollution  is  thus  avoided. 

In 'case  it  becomes  desirable  to  hold  the 

15  treated  milk  or  fluid  for  a  period  of  time 
before  placing  it  in  a  container  or  containers, 
it  is  plain  that  the  tank  is  adapted  to  serve 
for  holding  the  fluid  and  to  keep  it  at  the 
desired  uniform  and  unvarying  temperature 

20  for  any  desired  length  of  time.    In  order  to 

enable  this  to  be  accomplished  in  a  highly 

efficient  manner  it  is  only  necessary  to  stop 

the  brine  pump  when  the  treated  fluid  has 

.   been  cooled  to  the  desired  temperature,  and 

26  to  close  the  cock  62,  and  allow  the  cooling 
liquid  to  run  out  of  the  chamber  5  of  the 
tank  until  said  chamber  is  empty.  In  case 
the  liquid  thus  emptied  from  the  chamber  if 
brine,  it  should  of  course  be  allowed  to  flow 

30  into  the  cooling  chamber  05  of  the  refrig- 
erator. When  not  required  to  be  used  again, 
the  liquid  from  the  chamber  5  may  be  dis- 
charged through  the  waste  pipe  or  conduit 
74,  and  the  cock  75  should  then  be  closed. 

35  In  order,  to  render  the  treating  and  hold- 
ing tank  even  more  efficient  as  a  means  for 
holding  the  treated  milk  or  fluid  for  any 
desired  length  of  time  and  at  a  desired  uni- 
form temperature,  a  practical  and  very  effec- 

40  tive  and  desirable  vacuum  or  partial  vacuum 
is  provided  in  the  chamber  5  between  the 
outer  and  inner  walls  of  the  tank,  and  the 
walls  of  the  tank  are  rendered  heat-'resisting 
or  heat-insulated  to  the  greatest  possible  ex- 

45  tent,  by  admitting  steam  to  the  interior  of 
the  chamber  5  by  opening  the  steam  supply 
cock  26  for  a  short  time,  and  allowing  the 
products  of  condensation  to  escape  by  open- 
ing the  cock  75,  and  then  closing  the  cocks 

(0  26  and  75  while  live  steam  is  in  the  chamber 
5,  and  when  all  other  cocks  and  conduits  com- 
municating with  the  chamber  5  are  closed, 
thus  providing  a  vacuum  or  partial  vacuum 
in  the  chamber  5  and  providing  a  holding 

55  tank,  the  walls  of  which  are  heat-insulated. 
The  tank  is  thus  adapted  to  serve  as  a 
vacuum  holding  tank  or  thermos  tank  or 
receptacle,  and  is  like  a  thermos  bottle  in  its 
heat-resisting  qualities. 

60  During  the  operation  of  heating  and 
stirring  the  milk  or  fluid  in  the  process  of 
pasteurizing  milk,  the  upper  opening  9,  or 
the  top  of  the  treating  chamber  7  may  be 
open. 
In  order  to  carry  out  the  process  of  con 


donsmg  or  evaporating  the  milk  to  ba 
treated,  it  is  only  necessary  to  keep  the  trip 
opening  9  and  all  openings  to  the  chamber  7, 
except  the  upper  opening  or  passage  81, 
closed,  during  the  operation  of  stirring  of  70 
agitating  and  heating  the  milk,  and  to  have 
the  passage  31,  which  leads  from  the  cham- 
ber 7  to  the  vacuum  pump  opening  and  the 
pump  29  in  operation,  with  the  high-level 
steam  exhaust  conduit  20  closed  and  the  75 
low-level  or  lower  steam  exhaust  conduit  22 
and  cock  23  open,  and  to  continue  the 
stirring  and  heating  until  the  desired  evapo- 
ration and  condensation  has  been  accom- 
plished, go 

The  supply  of  steam  may  then  be  shut 
off.  and  the  process  of  cooling  may  be  car- 
ried out  and  completed  in  the  manner 
already  described  in  connection  with  the 
process  of  pasteurizing.  85 

When  the  high-level  steam  exhaust  con- 
duit is  closed  and  the  lower  steam  exhaust 
conduit  is  open,  the  hot  steam  is  prevented 
from  ascending  to  the  top  of  the  chamber  5 
by  reason  of  the  fact  that  circulation  is  pre-  90 
vented  from  occurring  in  the  upper  part  of 
the  chamber  above  the  level ,  of  the  lower 
steam  exhaust  conduit.  The  undesirable 
heating  of  the  walls  of  the  treating  cham- 
ber above  the  level  of  the  milk  operated  95 
upon  in  the  operation  of  condensing  or 
vaporizing  the  milk,  is  thus  prevented,  and 
only  so  much  of  the  chamber  as  contains 
milk  or  fluid  to  be  treated  is  exposed  or  sub- 
jected to  the  action  of  the  steam  in  actual  100 
contact  with  the  receptacle  wall  to  be 
heated.  The  top  of  the  milk  or  fluid,  during 
the  latter  part  or  at  the  completion  of  the 
operation  of  condensing  or  evaporating  a 
batch  of  milk  or  fluid,  is  indicated  by  the  106 
broken  line  78,  in  Fig.  1. 

I  claim — 

1.  The   process  of  treating  milk,   which 
consists  in  introducing  into  a  receptacle  a 
batch  of  milk  to  be  treated,  increasing  the  110 
temperature  of  the  entire  mass  of  fluid  at 
the  rate  of  at  least  12°  F.  per  minute  to  a 
temperature  of  140°  F.  by  applying  a  heat- 
ing medium  to  the  walls  of  the  receptacle, 
and  keeping  the  mass  of  fluid  in  such  rapid'  115 
motion  as  to  prevent  scorching  of  the. fluid 
during  such  heating  of  the  mass. 

2.  The  process   of  treating  milk,   which 
consists  in  introducing  into  a  receptacle  a 
quantity  of  milk  at  a  temperature  below  120 
40°  F.,  subjecting  the  walls  of  the  recepta- 
cle which  are  in  contact  with  the  milk  to 

a  temperature  between  approximately  212° 
F.  and  220°  F.,  until  the  mass  is  heated  to 
a  temperature  of  at  least  140°  F.,  and  si-  125 
multaneously  stirring  the  fluid  and  main- 
taining the  entire  mass  in  such  rapid  mo- 
tion during  the  heating  operation  99  to  pre- 
vent the  heat  thus  produced  from  scorching 
or  ir.ji'ring  the  milk.  130 


1,274,748 


3.  The  process  of  heating,  milk  or  other 
liquid  food,  which  consists  in  placing  the 
milk  or  other  liquid  food  in  a  vessel,  agi- 
tating the  same,  heating  the  same  rapidly 

6  while  in  agitation  to  a  temperature  of  about 
140 3  F.  and  then  cooling  such  milk  or  other 
food  to  about  40°  F.  without  removing  the 
same  from  such  vessel. 

4.  The  process  of  treating  milk  or  other 
10  liquid  food,  which  consists  in  placing  the 

milk  or  other  food  in  a  vessel,  agitating  the 
same,  heating  the  same  while  in  agitation 
to  a  temperature  of  about  140°  F.  and  then 
cooling  such  milk  or  other  food  to  about  40° 
15  F.  without  removing  the  same  from  such 
vessel. 

5.  The  process  of  treating  milk  or  other 
liquid  food,  which  consists  in  placing  the 
milk  or  other  food  in  a  vessel,  agitating  the 

20  same  so  as  to  evenly  and  quickly  expose  all 
parts  of  the  milk  or  other  'liquid  food  to 
the  walls  of  the  vessel,  rapidly  heating  .such 
food  while  being  so  agitated  to  a  tempera- 
ture of  about  140°  F.,  and  then  cooling  such 

25  food  to  a  temperature  of  about  40°  F.  with- 
out removing  the  same  from  aboat  such  ves- 
sel. 

f>.  The  process  of  treating  milk  or  other 
liquid  food,  which  consists  in  placing  the 

30  milk  or  other  food  in  a  vessel/  agitating  the 
same  so  as  to  evenly  and  quickly  expose  all 
parts  of  the  milk  or  other  liquid  food  to  the 
walls  of  the  vessel,  rapidly  heating  such 
food  while  being  so  agitated  to  a  tempera- 

85  ture  of  about  140°  F.  and  then  cooling  such 
food  to  a  temperature  of  about  .40°  F.  while 
so  agitated,  without  removing  the  same  from 
such  vessel. 

7.  The  process  of  treating  milk  or  other 

40  liquid  food,  which  consists  in  placing  such 
food  in  a  vessel,  agitating  such  food  while 
in  such  vessel  so  as  to  evenly  and  quickly 
expqse  all  parts  of  the  food  to  the  wallri  of 
the  vessel,  rapidly  heating  such  food 

46  through  a  heating  agency,  applied  to  the 
walls  of  said  vessel  until  the  temperature  of 


such  food  is  about  140°  F.,  and  then  cool- 
ing such  food  while  thus  in  agitation,  to  a 
temperature  of  about  40°  F.  by  applying  a 
cooling  agency  to  the  walls  of  said  vessel  50 
and  without  removing  said  food  from  said 
vessel. 

8.  The  process  of  treating  milk  or  simi- 
lar liquid  food,  which  consists  in  bringing 
such  food  to  a  temperature  of  about  40°  F.  65 
and  running  the  same  at  such  temperature 
into  a  vessel,  applying  to  the  walls  of  such 
vessel  a  heating  medium  preheated  to  a  tem- 
perature of  aooiit  212°  F.  to  220°  F.,  and 
thereby  at  a  rate  of  12°  F.  or  15°  F.  per  «0 
minute  heating  such  food  to  about  160°  F. 
and  above  110°  F.,  thereby  limiting  the  time 
for  development  of  bacteria,  and  meanwhile 
agitating  the  food  to  evenly  and  quickly 
expose  all  parts  thereof  to  the  walls  of  the  65 
vessel  and  therethrough  to  the  heating  me- 
dium, and  thereby  preventing  scorching  of 
such  food. 

9.  The  process  of  treating  milk  or  simi- 
lar liquid  food,  which  consists  in  bringing  TO 
such  food  to  a  temperature  of  about  40°  F. 
and  running  the  same  at  such  temperature 
into  a  vessel,  applying  to  the  walls  of  such 
vessel   a   heating  medium    preheated   to   a 
temperature  of  about  212°  F.  to  220°  F.,  76 
and  thereby  at  a  rate  of  12°  F.  or  15°  F. 
per  minute  heating  such  food  to  about  160° 

F.  and  above  110°  Fl,  thereby  limiting  the 
time  for  development  of  bacteria,  and  mean- 
while agitating  the  food  to  evenly  and  go 
quickly  expose  all  parts  thereof  to  .the  walls 
of  the  vessel  and  therethrough  to  the  heat' 
ing  medium  and  thereby  preventing  scorch- 
ing of  such  food,  and  then  cooling  such  food 
while  thus  in  agitation  to  ,a  temperature  of  85 
about  40°  F.  by  applying  a  cooling  agency 
in  place  of  such  heating  agency  to  the  walls 
of  said  vessel  and  without  removing  such 
food  from  said  vessel. 

In  witness  whereof.  I  have  hereunto  set  *0 
mv  hand  this  9th  day  of  Feb.,  1918. 

NIELS  D.  NIELSEN. 


* 


5*0 


N.  0.  NIELSEN. 
PROCESS  OF  TREATING  MILK  AND  THE  LIKE. 

APPLICATION    FILED  MAR.  22,  I  9  I  8. 


1,274,750. 


Patented  Aug.  6, 191& 


NIELS  D.  NIELSEN 
INVENTOR 


BY 


WTTORtiEY 


UNITED  STATES  PATENT  OFFICE. 


NIELS  D.  NIELSEN,  OF  ELYKIA,  OHIO. 
PROCESS  OF  THEATING  MILK  AND  THE  LIKE. 


1,274,750. 


Specification  of  Letters  Patent. 


Patented  Aug.  6, 1918. 

Original  application  filed  February  9,  1918,  Serial  No.  216,622.    Divided  and  this  application  filed  March  22, 

1918.     Serial  No.  223,909. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  NIELS  D.  NIELSEN, 
a  citizen  of  the  ^United  States,  residing  at 
Elyria,  in  the  county  of  Lorain  and  State 
6  of  Ohio,  have  invented  certain  new  and  use- 
ful Improvements  in  Processes  of  Treating 
Milk  and  the  like;  and  I  do  hereby  declare 
the  following  to  be  a  full?  clear,  and  exact 
description  of  the  invention,  such  as  will 

10  enable  others  skilled  in  the  art  to  which  it 
appertains  to  make  and  use  the  same. 

This  application  is  a  division  of  my  appli- 
cation No.  216,622,  filed  Feb.  9, 1918. 

This    invention    relates   to    processes    for 

)5  treating  and  handling  milk  or  the  like,  and 
has  for  its  principal  object  the  provision  of 
an  improved  process  for  eliminating  any 
possibility  of  infection  of  the  milk,  its  cer- 
tain and  proper  preservation  and  for  a 

20  simplification  of  such  processes. 

One  of  the  objects  of  the  invention  is  to 
provide  a  simple,  economical  and  efficient 
process  for  treating  milk  or  the  like,  and 
of  providing  means  for  cooling  the  milk  in 

26  the  container  in  which  it  has  been  sterilized, 
and  of  preserving  it  at  a  low  temperature 
in  such  condition  until  it  is  to  be  drawn 
for  use,  for  example,  into  bottles,  small  con- 
tainers or  the  like. 

8u  Other  and  further  objects  of  the  invention 
will  appear  from  an  examination  of  the  fol- 
lowing description  of  an  embodiment  of  my 
invention  and  of  the  appended  claims,  and 
from  an  inspection  of  the  accompanying 

i5  drawings  which  are  made  a  part  of  this 
specification. 

Figure  1  shows  one  embodiment  of  my  in- 
vention, illustrating  the  container  and  the 
cooling  apparatus  in  section,  and  the  ducts, 

<0  pipes,  etc.,  in  elevation. 

Fig.  2  is  a  section  showing  one  form  of 
agitating  means  suitable  for  employment 
with  my  invention. 

Referring  now  to  the  drawing,  at  3  a're 

45  shown  the  walls  and  at  100  the  interior  of  a 
receptacle,  here  shown  as  a  closed  tank  for 
heating,  cooling,  holding  and  otherwise 
treating  milk  or  like  liquid  in  accordance 
with  my  invention.  In  the  embodiment 

60  shown,  the  tank  is  closed  by  a  top  4  and 
preferably  provided  with  a  lining  5  of  glass 
or  enamel.  The  major  portion  of  the  tank 
is  surrounded  by  a  jacket  6,  providing  a 
jacket  space  7  between  the  tank  proper  3  and 

§6  the  jacket  6.    At  8' is  shown  an  apron,  which 


closes  the  top  of  the  space  7,  making  the 
same  gas-proof.  The  apron  8  may  be  con- 
nected to  the  tank  in  any  suitable  manner, 
such  as  by  welding.  The  top  4  is  provided 
with  a  manhole  9  having  a  cover  10  there-  60 
for  adapted  to  suitably  close  the  manhole 
in  the  top  of  the  tank.  This  cover  may  be 
removably  connected  to  a  sleeve  11  on  the 
top  of  the  tank.  A  v«nt  tube  12  may  be 
mounted  upon  the  manhole  cover  10  and  65 
controlled  by  a  valve  13. 

A  discharge  pipe  14  leads  from  an  open- 
ing 15  through  the  space  7  and  an  opening 
16  in  the  jacket  6  to  any  suitable  destination. 
A  valve  17  is  provided  for  controlling  this  70 
discharge  pipe  14.  Vacuum  and  pressure 
gages  are  shown  at  18  and  1!)  mounted  in 
position  to  communicate  with  the  interior 
of  the  tank  and  with  the  space  7,  respec- 
tively. A  passage  20  connects  the  gage  18  75 
to  the 'space  7  and  a  passage  22  connects  the 
interior  of  the  tank  to  the  pressure  gage  19 
and  to  a  safety  valve  21.  The  gages  and 
safety  valve,  of  course,  may  be  of  any  well 
known  construction.  80 

A  steam  supply  pipe  is  shown  at  25,  lead- 
ing from  a  suitable  source  of  steam    (not 
shown)  to  the  space  7  and  is  controlled  by 
a  valve  20.     A  recording  theremometer  27. 
is  employed  to  indicate  and  record  the  tern-  86 
perature  of  the  interior  of  the  tank  to  which 
it  is  connected  by  a  tube  28. . 

The    tank    is    provided    with    agitating 
means,  here  shown  as  a  propeller  32  mount- 
ed upon  a  shaft  33,  which  passes  through  a  ^0 
sleeve   34   mounted   in   the   walls  3   and   6. 
Means  through  which  the  propeller  is  driven 
is  provided  and  here  consists  of  a  pulley  35. 
•The  details  of  this  construction  are  not  de- 
scribed here,  since  they  constitute  no  part  95 
of  this  invention. 

When  rotated,  the  propeller  cooperating 
with  the  walls  of  the  tank,  distributes  the 
contents  thereof  about  in  such  a  manner  as 
to  cause  the  heating  or  cooling  effect  of  the  100 
medium  in  the  space  7  to  act  uniformly  or 
substantially  uniformly  upon  the  contents 
of  the  tank',  and  thereby  more  quickly  and 
evenly  bring  it  to  the  desired  temperature. 

Apparatus  is  provided  for  producing  and  106 
introducing  a  cooling  medium  to  the  space 
7,  here  shown  as  an  ice  chest  for  cooling 
brine,  and  means  for  introducing  it  to  said 
space  and  withdrawing  it  therefrom.   At  50    . 
is  shown  the  ice  chest  proper  filled  with  ice  ilfr 


1,274,750 


51.  A  brine  chamber  is  shown  at  52,  sepa- 
rated from  the  ice  chest  proper  by  a  screen 
53.  A  brine  pump  is  shown  at  54,  which, 
when  operated,  causes  the  brine  to  flow 

5  through  the  intake  55  and  the  discharge 
pipe  56  to  a  delivery  pipe  57,  whence  it  is 
delivered  to  the  walls  'of  the  tank  and  the 
space  7.  The  delivery  pipe  57  is  best  formed 
to  completely  surround  the  tank  and  is  pro- 

10  vided  with  a  plurality  of  perforations  58 
and  jets  59  from  which  the  cooling  fluid  is 
sprayed  upon  the  various  portions  of  the 
wall  of  the  tank  in  such  a  manner  us  to  run 
down  the  walls  in  a  sheet.  A  valve  60  con- 

15  trols  the  pipe  56.  A  second  valve  61  con- 
trols a  pipe  62  leading  froin  any  source  of 
water  at  ordinary  temperature,  such  as  a 
city  main,  to  the  delivery  pipe  57. 

It  will  be  apparent  that  the  valve  60  may 

20  be  closed  and  the  valve  61  opened,  when  wa- 
ter of  ordinary  temperature  is  to  be  supplied 
to  the  tank. 

The  brine  is  returned  through  a  pipe  65 
to  a  feed  pipe  68,  which  is  controlled  by  a 

25  valve  69.  The  brine  flowing  through  65,  69 
and  68  is  returned  to  the  ice  chest  through 
openings  70  in  'the  feed  pipe  68.  A  dis- 
charge pipe  is  shown  at  71  controlled  by  a 
valve  72.  When  it  is  desired  to  discharge 

30  the  brine  rather  than  return  it  to  the  ice 
chest,  the  valve  09  may  be  closed  and  '72 
opened.  At  73  is  shown  an  overflo.w  pipe 
for  the  brine  chamber  52,  and  which  leads 
from  an  overflow  opening  74  therein  to 

35  waste.  Suitable  means  are  provided  for 
supporting  the  tank  and  associate  structure, 
such  as  columns  80.  The  ice  chest  is  sup- 
ported by  blocks  81  and  is  covered  with  a 
suitable  cover  82.  The  pipe  68  is  dead-ended 

40  by  a  cap  83.  A  safety  valve  84  is  employed 
in  connection  with  the  pipe  56. 

The  valves,  both  ordinary  and  safety,  may 
be  of  any  suitable  form,  many  of  which  are 
upon  the  market.  I  may  also  use  any  suit- 

45  able  form  of  pump  at  54  for  conveying  the 
brine  to  the  jacket  chamber  7,  or  it  will  be 
apparent  that  any  other  suitable  means  may 
be  employed .  for  causing  the  brine  to  flow 
into  such  chamber. 

50  In  practising  my  improved  method  or 
process  of  treating  milk  or  the  like,  a  supply 
of  milk  to  be  operated  upon  is  placed  in  the 
treating  chamber  100  inclosed  by  the  walls  5, 
and  the  same  is  pasteurized",  by  introducing 

65  the  heating  medium,  such,  for  example,  as 
steam,  which  may  be  introduced  to  the  space 
7  through  the  pipe  25.  During  the  exposure 
of  the  contents  of  the  chamber  100  to  such 
heating  medium,  the  agitator  32  is  operated 

60  to  quickly  and  uniformly  expose  all  parti- 
cles of  the  contents  of  such  chamber  to  such 
heating  medium. 

The  contents  of  the  chamber  having  thus 
been  pasteurized,  the  valve  26  is  closed,  leav- 

•5  ing  the  space  7  filled  with  steam,  which  is 


condensed  by  introducing  cool  water,  cold 
brine  or  other  steam  condensing  medium. 
In  the  embodiment  shown  this  is  introduced 
through  the  feed  pipe  57  from  the  source 
connected  with  pipe  62,  or  through  the  pipe  70 
56  from  the  cooling  apparatus.  The  con- 
densation of  the  steam  in  space  7  leaves  a 
vacuum  or  partial  vacuum  therein,  which 
acts  as  a  heat  insulating  medium  and  pre- 
serves the  consents  of  the  chamber  100  at  a  76 
constant  or  substantially  constant  tempera- 
ture for  as  long  a  period  of  time  as  is  de- 
sirable in  this  work;  for  example,  the  con- 
tents of  the  tank  may  be  brought  to  a  tem- 
perature of  142°  F.  or  145°  F.  and  main-  80 
tained  at  such  temperature  for  thirty 
minutes. 

It  is  very  important  to  cool  the  milk  or 
the  like,  without  removing  it  from  the  cham- 
ber in  which  it  was  pasteurized,  to  avoid  ex-  86 
posing  it  to  contamination  during  such  mov- 
ing.   Accordingly,  the  means  for  introducing 
the  cooling  brine  to  the  space  7  is  operated  in 
the  manner  already  described  and  the  con- 
tents of  the  chamber  100  brought  to  the  de-  W 
sired  temperature  without  removing  it  from 
the  tank.    Durino;  the  cooling,  the  agitating 
means  should  be  operated  to  uniformly  and 
evenly  distribute  the  contents  of  the  tank  to 
the  cooling  medium,  so  as  to  quickly  bring  '5 
it    to    a    uniform    temperature,    preferably 
about  36°   F.     When  such  temperature  is 
reached,  the  pump  54  is  stopped  and  the 
valve  60  is  closed  so  as  to  prevent  further 
introduction  of  cooling  brine  to  the  space  7.  1W 
The  brine,  however,  is  permitted  to  drain 
from  the  chamber  7  so  as  to 'empty  the  .cham- 
ber thereof.    It  is  important  to  maintain  the 
contents  of  the  tank  al  the  temperature  to 
which  it  has  thus  been  brought,  often  for  101 
some  hours.    It  is  also  important  to  accom- 
plish  this   purpose   without   removing  the 
contents  of  the  tank  from  such  tank,  in  order 
not  to  expose  it  to  contamination.    This  step' 
of  my  invention  is  accomplished  in  the  fol-  H< 
lowing  way: 

The  valves  69  and  72  are  closed,  and  valve 
26  is  opened,  permitting  enough  steam  to 
flow  through  the  pipe  25  to  fill  the  space  7 
between  the  walls  3  and  6.  The  valve  26  HI 
is  then  closed.  Enough  of  cooling  water  is 
then  introduced  .  through  the  distributing 
pipe  57  to  condense  the  steam  in  7,  and 
thereby  produce  a  vacuum  or  substantially 
a  vacuum  in  such  space,  which,  acting  as  a  1»( 
heat  insulating  medium,  prevents  the  access 
of  heat  to  the  contents  of  the  tank,  whereby 
the  temperature  of  such  contents  is  main- 
tained constant,  or  substantially  constant  for 
the  desired  period  of  time:  The  condensing  181 
fluid  may  be  introduced  to  the  space  7  either 
through  the  pipe  62  controlled  by  the  valve 
61,  or  the  pipe  56  controlled  by  the  valve  60. 

It  will  be  apparent  that  the  supply  of 
milk  or  the  like  in  the  taak  may  thus  be  pre-  18« 


1,274,780 


Served  at  substantially  the  temperature  to 
which  it  has  been  reduced,  for  considerable 
periods  of  time,  and  that  it  may  be  with- 
drawn from  the  tank,  for  use,  into  bottles  or. 
6  the  like,  without  any  opportunity  of  its 
having  been  infected,  and  with  certainty  of 
its  purity. 

I  have  illustrated  and  described  this  em- 
bodiment of  my  invention  for  the  purpose  of 

10  better  "explaining  the  same.  I  do  not  wish 
to  be  limited  to  such  embodiment,  or  the 
details  thereof,  as  I  contemplate  many  de- 
partures therefrom  without  departing  from 
the  spirit  of  my  invention,  which  is  set  forth 

15  in  the  appended  claims. 
I  claim: — 

1.  The  method  of  treating  milk  or  like 
liquid,  which  consists  in  sterilizing  the  same, 
then  cooling  said  liquid  to  about  36°  F. 

20  and.  then  filling  a  space  surrounding  or  sub- 
stantially surrounding  a  vessel  containing 
said  liquid  with  a  condensable  gas  and  then 
condensing  said  gas  and  thereby  creating  a 
heat  insulating  vacuum  about  said  liquid 

25  and  then  thus  maintaining  the  temperature 
of  such  liquid  at  about  36°  F.  for  a  desired 
length  of  time. 

2.  The  method 'of  treating  milk  or  like 
liquid,  which  consists  in  sterilizing  the  same 

30  by  heat  applied  to  the  vessel  containing  the 
liquid  through  a  heating"  medium  confined 
in  a  space  between  the  walls  of  such  vessel 
and  a  jacket  thereabout,  then  cooling  said 
liquid  .to  about  36°<F.  by  applying  to  such 

35  vessel  a  cooling  medium  in  said  space,  then 
withdrawing  such  cooling  medium  and  fill- 
ing said  space  with  steam  and  then  con- 
densing the  steam  in  such  space  by  intro- 
ducing cbld  water  into  such  space.1 

40  3:  The  method  of  treating  milk  or  like 
liquid,  which  consists  in  sterilizing  the  same 
by  filling  a  space  surrounding  or  substan- 
tially surrounding  such  liquid  'with  a  heat- 
ing medium,  then  introducing  to  such  space 

45  a  cooling  medium  to  cool  said  liquid,  then 
when  said  liquid  is  cooled  to  a  desired  tem- 
perature, introducing  to  such  space '  a  con- 
densable gas  and  condensing  said  gas,  there- 
by surrounding  or  substantially  surrounding 

50  said  liquid  with  a  heat  insulating  vacuum 

and  thereby  maintaining  such  liquid  at  a 

low  temperature  for  a  desired  length  of  tune. 

4.  The  method  of  treating  milk  or  like 

liquid,  which  consists  in  sterilizing  the  same 

55  by  heat  applied  to  the  vessel  containing  the 
same  through  a  heating  medium  confined  in 
a  space  between  the  walls  of  such  vessel  and 
a  jacket  thereabout,  then  cooling  such  liquid 
to  about  36°  F.  and  creating  a  heat  insulat- 

00  ing  vacuum  about  such  liquid  by  filling  such 
space  with  a  condensable  gas  and  condens- 
ing such  gas  and  then  maintaining  such 
liquid  at  such  temperature  for  a  desired 
period  of  time. 

08      5.  The  method  of  treating  milk  or  like' 


liquid,  which  consists  in  sterilizing  the  some 
by  heat  applied  to  the  vessel,  containing  the 
same  through  a  heating  medium  confined 
in  a  space  about  said  liquid,  then  cooling    . 
such  liquid  to  a  desired  low  temperature  70 
and  maintaining  such  liquid  at  substantially 
such  temperature  by  creating  a  heat  insu- 
lating vacuum  in  such,  space. 

6.  The.  method  of  {treating  milk  or  the 
like,  which  consists  in  sterilizing  the  same  by  75 
heat  applied  to  the  Vessel  containing  the 
liquid  through  a  heating  medium  confined 

in  a  space  between  the  walls  of  said  vessel 
and  a  jacket  thereabout,  withdrawing  such 
heating  medium  and  then  cooling  said  liquid  80 
to  about  36°  :F.  by  introducing  into  such 
space  a  cooling  medium,  then -withdrawing 
such  cooling  medium  and  filling  said  space 
with  steam  and  then  introducing  to  said 
space  jets  of  cool  water  injected  near  the  85 
top  thereof  and  permitted'  to  flow  down  the 
walls  of  said  vessel  and  thereby  condensing 
said  steam  and  creating  a  heat  insulating 
vacuum  in  such  space. 

7.  The  method  of  treating  milk  or  like  90 
liquid,  which  consists  in  sterilizing  the  same, 
cooling  said  liquid  "to  about  36°  F.  by  ap- 
plying a  cooling  medium  in  a  space  sur- 
rounding or  substantially   surrounding  a 
vessel  containing  such  liquid,  withdrawing  95 
such  cooling  medium  and  filling  said  space 
with  a  condensable  gas  and  then  condensing 
said  gas  by  introducing  cool  water  to  such 
space  and  thereby  creating  a  heat  insulating 
vacuum.  100 

8.  The  method  of  treating  milk  or  like 
liquid,  which  consists  in  sterilizing  the  same 
by  heating  the  same  to  a  temperature  of 
about  142°  to  145°  F.  by  filling  a  space  sur- 
rounding said  liquid  with  steam,  then  con-  lOf 
densing  said  steam  by  introducing  to  said 
space  sufficient  cooling  medium  to  condense 
said  steam  and  thereby  creating  a  vacuum 

or  pa"rtial  vacuum  in  said  space  to  insulate 
said  liquid  from  exterior  heat,  then  thereby  110 
maintaining  such  liquid  at  a  constant  tem- 
perature of  142°  to  145°  F.  for  about  thirty    ... 
minutes,  cooling  said  liquid  to  about  36° 
F.  by  applying  a  cooling  medium  in  such 
space,  then  withdrawing  said  cooling  me-  115 
dium  and  again  filling  said  space  with  steam 
and  then  condensing  said  steam  by  again 
introducing    sufficient    cooling    medium  to 
said  space  to  condense  said  steam  and  there- 
by creating  a  heat  insulating  vacuum  about  120 
said  liquid,  whereby  it  may  be  maintained  at 
the  temperature  to  which  ijt  has  befen  re- 
duced. 

9.  The  method  of  treating  milk  or  the 
like,  which  consists  in  sterilizing  the  same  125 
by  heating  the  same  to  a  temperature  of 
about  145°  F.  by  filling  a  space  surrounding 
said  liquid  with  a  heated  condensable  gas, 
then  introducing  to  said  space  sufficient  cool- 
ing medium  to  condense  said  gas  and  there-  180 


4  1,274,750 

by  creating  a  vacuum  or  partial  vacuum  in  condensing  said  gas  by  introducing  cooling  10 

said  space  to  insulate  such  liquid  from  heat,  water  to  such  space  and  thereby  creating 

then  thereby  maintaining  such  'liquid  at  a  u  heat  insulating  vacuum  about  said  space, 

constant  temperature,  for  about  thirty  rain-  whereby  the  temperature  of  the  liquid  may 

5  utes,  then  introducing  to  said  space. a  cool-  be  maintained  constant  for  a  suitable  period 

ing  medium  sufficient  to  reduce  the  tempera-  of  time.                                                                 15 

ture  of  the  liquid  to  about  36°  F..  then  with-  In  witness  whereof,  I  have  hereunto  signed 

drawing  such  cooling  medium  and  again  fill-  my  name  this  llth  day  of  March,  1918. 

ing  said  space  with  a  condensable  gas  then  NIE"LS  D.  NIELSEN. 


rv 


M.  MUSSINO. 

PROCESS  OF  TREATING  MILK. 

APPLICATION    FILED    MAY  31.  1917. 


1,284,751. 


Patented  Nov.  12, 191& 


_    o 


INVENTOR 


ATTORNEYS 


UNITED  STATES  PATENT  OFFICE.,,,, 

MICHEL  MUSSING.  OF  NICE,  FRANCE,  ASSIGNOR  TO  FRANK  D   REILLY   OF  MONTCLAIR 

NEW  JERSEY. 


PROCESS  OF  TREATING  MILK. 


1,384,751. 


Specification  of  letters  Patent.         Patented  Nov.  12,  11)18. 

Application  filed  May  31, 1917.     Serial  No.  171,930. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  MICHEL  MUSSING,  a 
subject  of  Italy,  residing  at  Nice,  France, 
have  invented  certain  new  and  useful  Im- 
5  provements  in  Processes  of  Treating  Milk, 
of  which  the  following  is  a  full,  clear,  and 
exact  description. 

This   invention   relates  to   a   process   of 
treating  milk  while  it  is  at  a  temperature 
10  above  that  at  which  a  skin  forms  upon  its 
exposed  surface. 

As  is  well  known,  milk  is  frequently 
boiled  or  raised  to  a  temperature  somewhat 
below  its  boiling  point  for  the  purpose  of 
i  •>  destroying  the  bacteria  and  also  for  cooking 
purposes.  Invariably  after  the  milk  is  heat- 
ed to  this  high  temperature,  a  skin  forms 
upon  its  exposed  surface,  which  is  objec- 
tionable and  is  usually  removed  from  the 

20  surface  of  the  milk  before  use.  This  skin 
contains  an  appreciable  quantity  of  the  nu- 
tritive content  of  the  milk,  so  that  the  milk 
remaining  after  the  skin  is  removed  is  in 
markedly  impoverished  condition. 

25  This  invention  has  for  its  object  a  process 
whereby  milk  may  be  heated  or  retained 
hot  without  the  formation  of  this  skin. 

It  is  also  well  known  that  milk  which  is 
placed  in  a  receptacle  and  is  not  completely 

30  filled  and  sealed,  is  frequently  infected  with 
the  bacteria  which  are  present  in  the  air. 
It  is  also  the  object  of  the  invention  to  pro- 
vide against  the  infection  of  the  milk  in  this 
manner. 

35  The  formation  of  the  skin  upon  the  ex- 
posed surface  of  milk  which  is  brought  to 
the  boiling  point  or  to  a  temperature  ap- 
proximating the  boiling  point,  has  been  at- 
tributed to  various  organic  changes  oc- 

40  curring  in  milk  when  heated.  According  to 
some  authorities  the  formation  of  the  skin 
is  the  result  of  the  desiccation  of  a  portion 
of  the  proteid  content  of  the  milk,  due  to 
surface  evaporation.  In  some  instances  it 

46  has  been  attributed  to  the  coagulation  of  the 
casein  and  albumen  when  exposed  to  contact 
with  the  air.  According  to  the  present  in- 
vention, the  upper  surface  of  the  milk  in  a 
receptacle  in  which  it  is  heated  or  in  which 

80  it  is  kept  hot,  is  completely  covered,  in  siich 
a  manner  as  to  prevent  surface  evaporation 
and  to  exclude  the  surrounding  air.  One 
embodiment  of  an  apparatus  in  which  the 
process  may  be  carried  out,  is  shown  in  the 

66  accompanying  drawings  in  connection  with 


which  the  process  will  be  described  in  de- 
tail, and  in  which — 

Figure  1  shows  a  vertical  section  through 
the  apparatus;  and 

Fig.  2  is  a  top  plan  view  thereof.  60 

The  apparatus  comprises  a  receptacle  1 
which  may  be  of  any  desirable  shape,  but  is 
preferably  cylindrical  and  may  be  provided 
with  a  handle  2.  This  part  of  the  appara- 
tus is  in  no  wise  different  from  the  usual  65 
pan  or  boiler,  which  is  utilized  at  the  pres- 
ent time  for  heating  or  boiling  milk. 

The  receptacle  1  may  be  provided  with 
the  usual  cover  3,  which,  in  the  present  con- 
struction, is  provided  with  a  centrally-dis-  70 
posed  opening  4.    The  novel  portion  of  the 
boiler  comprises  a  float  5  which  may  be  of 
a  hollow  metal  construction,  or  of  any  other 
suitable  material  whose  specific  gravity  is 
less  than  that  of  milk,  whereby  it  will  float  75 
upon  the  surface  of  the  milk  contained  with- 
in the  receptacle.     This  float  is  of  slightly 
less  diameter  than  the  diameter  of  the  re- 
ceptacle so  that  practically  none  of  the  sur- 
face of  the  milk  within  the  receptacle  is  ex-  80 
posed  when  the  float  is  in  place  thereon. 
The  float  may  be  provided  with  a  stem  C. 
which  passes  through  the  central  opening  4 
within  the  cover  3  which  serves  to  prevent 
the  float  from  tipping.    The  cover  3,  how-  86 
ever,  is  not  essential  to  the  apparatus. 

The  manner  in  which  this  boiler  is  used 
is  as  follows:  The  cold  milk  is  poured  into 
the  receptacle  1  and  the  float  5  is  placed 
upon  the  same,  whereby  the  entire  upper  90 
surface  of  the  niilk  is  completely  covered 
by  the  float  which  is  in  contact  therewith. 
The  boiler  is  then  placed  over  a  suitable 
heating  medium,  and  the  milk  heated  until 
it  reaches  its  boiling  point,  which  will  be  95 
indicated  by  a  rise  of  the  float  within  the 
receptacle.  The  boiler  is  then  removed 
from  the  fire  and  when  the  milk  cools  to  a 
temperature  below  the  temperature  at 
which  the  skin  forms  upon  its  exposed  sur-  100 
face,  it  may  be  poured  from  the  receptacle 
and  used  as  desired.  To  pour  a  portion  of 
the  milk  from  the  receptacle,  it  is  not  neces- 
sary to  remove  the  float,  for  if  the  top  cover 
3  is  removed,  the  milk  may  be  poured  from  106 
the  receptacle  by  tilting  the  same,  the  float 
resting  upon  the  surface  of  the  liquid. 

Before  pouring  the  milk  from  the  recep- 
tacle, it  is  preferable  to  push  the  float  down 
into  the  milk  and  twirl  it  gently  for  a  few  110 


1,284,761 


turns.  The  reason  for  this  is  that  even 
where  the  float  is  used,  it  has  been  found 
that  when  milk  is  heated,  the  cream  gradu- 
ally rises  toward  the  surface  of  the  milk 
$  without  coagulating  and  adheres  to  the  bot- 
tom of  the  float.  When  a  slight  twirling 
movement  is  given  to  the  float,  the  cream  ad- 
hering to  the  bottom  of  the  float  is  removed 
and  is  again  incorporated  into  the  milk. 

10  The  skin  will  form  upon  hot  milk  which 
is  not  quite  to  a  boiling  temperature,  as  well 
as  upon  milk  while  at  or  above  the  boiling 
temperature,  and  for  this  reason  care  should 
be  exercised  to  keep  the  float  upon  the  milk 

lj  until  the  milk  cools  down  to  a  temperature 
below  the  point  at  which  the  skin  forms. 

It  has  been  found  that  when  milk  is  heat- 
ed, or^  is  retained  hot  in  this  manner,  the 
objectionable  skin,  which  has  heretofore  in- 

'2'.)  variably  formed  upon  the  milk,  is  entirely 
eliminated. 

Another  advantage  of  the  apparatus  and 
process  described,  is  that  the  float  prevents 
the  air  from  coming  into  contact  with  the 

•2 ,  exposed  surface  of  the  milk.  If  the  usual 
milk  receptacle  is  partially  emptied,  the  ex- 
posed surface  of  the  milk  absorbs  the  bac- 
teria from  the  air  which  will  then  breed 
witMn  milk.  With  the  present  construction, 

:• )  however,  if  a  portion  of  the  milk  is  utilized, 
the  float  still  remains  in  contact  with  the 
exposed  surface  of  the  remainder  of  the  milk 


within  the  receptacle,  and  will  thus  prevent 
contact  between  the  exposed  surface  and  the 
air  until  the  entire  quantity  of  milk  has  been  3  j 
used. 

The  process  described  may  be  carried  out 
with  other  types  of  apparatus  than  the  one 
described,  the  scope  of  the  invention  being 
apparent  from  the  appended  claims.  40 

I  claim: 

1.  The  process  of  treating  milk,   which 
consists  in  heating  the  milk  in  an  open  ves- 
sel to  a  temperature  above  that  at  which  a 
skin  normally  forms  thereon,  and  continu-  45 
ously  maintaining  a  rigid  seal  in  contact 
with  the  upper  surface  of  the  milk. 

2.  The  process  of   treating  milk   in   an 
open  vessel,  which  consists  in  boiling  the 
milk,  and  maintaining  a  floating  seal  on  the  50 
upper  surface  of  the  milk  while  the  latter 

is  being  heated  to  the  boiling  point. 

3.  The  process  of  treating  milk  in  an  open 
vessel,  which  consists  in  boiling  the  milk, 
and    continuously    maintaining    a    floating  55 
rigid  seal  in  contact  with  the  upper  surface 

of  the  milk. 

In  witness  whereof,  I  subscribe  my  sig- 
nature in  the  presence  of  two  witnesses. 

MICHEL  MUSSING. 

Witnesses : 

B.  EOBINSON  EUJCT, 
S.  HENDERSON. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  C." 


'Commissioner  of  Patents. 


8  O' 

is 

if    -,t. 


5  no  ft  tdi  ,«rnfi?  orfj 

.FiftfOff  ifit  !o 


MILK-  STERILIZATION 


Patent  Subject  Author 

361,045  Preserving  mi  lie,  Brin 

524,649  Process  of  sterilizing  milk.         Popp 

597,082  Process  of  and  apparatus  for         Kuhn 

sterilizing  liquids. 
615,050  Apparatus   for  continuously  Salenius 

sterilizing  milk. 
615,108  Apparatus   for  starili  zing  milk.  De  Segundo, 

669,702  Process  for  sterilizing  milk.       Hash 

678,691  Process  of  sterilizing  liquids.  Miller 

786,819  Process  of  sterilizing  milk          De  Jong 

and  other  fluids. 
963,244  Process  of   sterilizing  milk,         Palmer 

1,006,992  Process  for   sterilizing  milk         Wiener 

and  milk  products. 

1,036,606  Process  and  apparatus  for  ster-  Desmaroux 

Hieing  milk  and  other  organic 

liquids. 
1,050,707  Process  of  sterilization  of          Volney 

liquids. 
1,081,483  Process  of  sterilizing  milk.         Bonine 

1,140,717          Process  of  sterilizing  milk,         Rutter 
cream,  beverages,  and  other 
alimentary  substances. 

1,190,769  Apparatus  for  treating  liquids.   Jurist 

1,199,642  Apparatus   for  the  steriliza-         Walkey 

tion  of  fluids. 
1,230,751  Process  of  sterilizing  liquids.   Merle 

1,235,698  Sterilizing  apparatus.  Keyes 

1,325,094  Process  for  treating  fruit-  Hieber 

juices. 


Date 

Apr.  12,  1887. 
Aug.  14,  1894. 
Jan.  11,  1898. 
Nov.  29,  1898. 
Nov.  29,  1898. 
Mar.  12,  1901. 
Jl.  23,  1901. 
Apr.  11,  1905. 
Jl.  5,  1910. 
Oct.  24,  1911. 
Aug.  27,  1912. 

Jan.  14,  1913. 
Dec.  16,  1913. 
May  25,  1915. 

Jl.  11,  1916. 
Sept.  26,  1916. 
Je.  19,  1917. 
Aug.  7,  1917. 
Dec.  16,  1919. 


. 


• 


» 


-f 

is 

.'     ,tl     .6* 

i    «?    .&&» 

- 


- 

•! 


.it  jeiijji  .e-  eav.cei,. 


Model.) 


No.  361,045. 


A.  BBIN. 

PRESERVING  MILK. 

Patented  Apr.  12,  1887. 


UNITED  STATES  PATENT  OFFICE. 

ARTHUR  SRIN,  OF  PARIS,  FRANCE. 
PRESERVING  MILK. 


SPECIFICATION  formiug  pait  of  Letter*  Patent  No.  361.045,  dated  April  12, 1887. 
* pplicat ton  fllfd  February  21, 188T.    Serial  Xo.  2*>,3?7.    (Xo  model.)    Pntrntod  in  Engtaid  Julj  28.  168(1,  No.  9,738. 


To  nil  n'hojti,  i.i  may  concern* 

Be  it  kuowu  that  1,  AiiTKim  BRIN,  engi- 
neer and  chemist,  a  citizen..of  the  BepnWio  of 
France,  and  residing  at  7  Roe  Gavarni,  Paris, 
5  iu  the  said  Republic,  have  invented  certain 
new  and  useful  Improvements  in  Treating  Mjilk 
for  Preserving  it,  (for  which  I  have  applied 
fora  patent  in  Great  Britain  on  the  28tb  of 
July,  1886,  No.  9,738,)  of  which  the  following 

ia  'is  a  specification. 

.  This  invention  relates  to  pjcsecviug.  raiHi-^ 
and  it  consists  in  impregnating  the  milk  with 
pure  oxygen  by  placing  the  milk  in  a  closed 
vessel  and  introducing  thereinto,  under. press- 

15  nre,  the  oxygen  with  which  the  niiik  is  to  be 
impregnated.  I  prefer  to  employ  for  the  pur-- 
pjjse  the  exygen  produced  according  to  the 
process  described  in  the  specification  of  Brit- 
ish Letters  Patent  No.  157,  granted  to  Leon 

20  Qoentin  Brinand  myself,  asot'the  5th  of -Janu- 
ary, 1885. 

Jn  order  that  the  way  in  which  my  inven- 
tion may  be  carried  into  effect  inay  he  well 
understood,  I  have  illustrated  iu  the  accora- 

25  panying  drawing  an  apparatus  suited  to  the 
purpose. 

A  is  a  closed  vessel  with  a  pipe  at  a,  with 

.  an  inner  nojzle,  b.    The  pipe  C  leads  from  a 

reservoir  of  the  milk  to  be  treated  into  the 

30  pipe  a,  and  the  pipe  B  leads  from  a  reservoir 
of  oxygen  gas  under  pressure  into  the  nozzle 
b.  Both  these  pipee  are  controlled  by  valves. 

.  Tfie  pipe  a  terminates  in  a  perforated  rose,  «'•'. 
When  the  milk  and  oxygen  gas  are  turned  ou, 

35  they  pass  together  from  the  rose  a',  and  the 


milk  is  thoroughly  submitted  to'  the  action  of 
the  oxygen  and  collects  in  the  lower  part  of 
the  vessel  A. 

E  is  an  outlet  leading  by  a  pipe,  e,'to  the 
bottliug-machine  F,  which  may  be  Off  the  or-  40 
dinary  kind  used  for  bottling  aerated  waters, 
the  said  outlet  being  controlled  by  a  vaVve,  e*. 

G  is  a  blow-off  cock  ibr  blowing  out  the  con- 
tents of  the  apparatus  for  cleaning  or  other- 
purpose.  45 
.  II  is  a- pressure  •  gage  for  ascertaining  the 
pressure  in. the  vessel  A. 

Having  now  particularly  described  and  as- 
certained .the  nature  of  my  said  invention  and 
in  ..what  manner  the  same  ia  to  be  performed;  50 
I  dectare  that  what  I  claim  is — 

1.  The  treatment  of  milk  by  impregnating 
it  with  oxygen,  substantially  as  hereinbefore 
described. 

2.  The  treatment  of  milk  by  impregnating  55 
it  with  oxygen,  by  injecting  the  oxygen  gas 
under  pressure  into  the  milk  while  the  said  • 
milk  is  contained  in  a  closed  vessel,  substan- 
tially as  hereinbefore  explained  with  reference 

to  the  accompanying  drawing.  60 

In  testimony  whereof  I  have  signed  my  name 
to  this  specification  in  the  presence  of  two  sub- 
scribing witnesses. 

ARTHUR  BR1N.  ' 

Witnesses: 

DOUGLAS  J.  NEWTON, 

9  Birchin  Lane,  London. 
CHAS.  MILLS,  . 

47  Lincoln? »- Inn  Pieyl*,  London. 


— 
O  (a/ 


Model.) 

G.  POPP  &  J.  H.  BECKER. 

PROCESS  OF  STERILIZING  MILK,  &c. 

No.  524,649.  Patented  Aug.  14,  1894. 


WITNESSES: 


INVENTORS: 

o-pp 
B*c\«.r, 


BY 


ATTOR 


UNITED  STATES  PATENT  OFFICE. 


GEORG  POPP  AND  JOIIANN  HEINRICII  BECKER,  OF  FRANKFORT  ON-TIIE- 

MAIN,  GERMANY. 

PROCESS  OF  STERILIZING   MILK,  &,c. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  524,649,  dated  August  14,  1894. 

Application  filed  April  11, 1893.    Serial  No.  469,990.    <No  specimens.) 


To  all  whom  it  may  concern,: 

Be  it  known  that  we,  GEORG  POPP  and  Jo- 
HANN  HEINRICH  BECKER,  both  subjects  of  the 
Emperor  of  Germany,  residents  at  Frank- 
5  fort-on-the-Main,  Prussia,  Germany,  have  in- 
vented new  and  useful  Improvements  in  Pro- 
cesses for  the  Sterilization  /of  Milk,  &c.,  of 
which  the  following  is  a  specification. 
Our  invention  has  reference  to  a  method  of 

10  sterilizing  milk  and  other  liquids;— it  having 

for  its  primary  objects  to  obtain  a  complete 

sterilization  of  the  liquid  and  to  facilitate 

the  operations. 

It  is  well  known  that  to  obtain  a  complete 

15  and  thorough  sterilization  of  milk  and  other 
liquids,  it  is  not  sufficient  merely  to  raise  and 
main  tain  the  liquid  for  a  definite  time  at  a  tem- 
perature slightly  in  excess  of  100°  centigrade; 
but,  that  it  is  essential  to  cool  the  liquid  after 

20  this  heating, — preferably  rapidly,  and  then 
again  subject  the  same  to  the  heat.  This  in- 
termediate cooling  of  the  liquid  serves  to  so 
•develop  such  bacteria  and  spores  which  may 
be  in  the  so-called  latent  condition,  that  they 

25  are  destroyed  in  the  subsequent  reheating  of 
the  liquid.  Heretofore  this  fractional  steril- 
izing has  been  carried  out  with  bottles,  or 
other  receptacles  provided  with  stoppers 
made  of  wadding,  by  placing  the  receptacles 

30  repeatedly  in  the  sterilizing  chamber.  The 
air  which  may  enter  the  receptacles  upon  the 
condensation  of  the  steam  is  purified  by  the 
wadding.  While  this  manner  of  carrying 
out  the  fractional  sterilization  answers  for 

35  scientific  and  experimental  purposes,  it  is  not 
well  adapted  for  sterilization  on  a  large  scale 
for  the  market,  'since  the  wadding  closures  do 
not  permit  transportation  of  the  receptacles 
to  greater  distances  witout  special  treatment 

40  or  appliances,  and  because  the  closures  in 
time  breed  and  become  filled  with  micro-or- 
ganisms. It  was  therefore  necessary  hereto- 
fore for  commercial  purposes,  either  to  heat 
the  liquid  but  once,  or,  to  enable  a  repeated 

45  heating  with  free  exchange  of  gases,  it  was 
necessary  to  open  the  several  receptacles, 
which  had  been  heated  in  the  apparatus, 
separately  and  externally  to  the  same,  and 
then  place  them  again  into  the  apparatus  and 

50  reheat  and  close  them  in  the  usual  manner. 
The  cooling  of  the  receptacles  and  contents 


external  to  the  sterilizing  apparatus  has  here- 
tofore been  usually  accomplished  by  ordinary 
air  cooling  or  by  placing  the  same  in  warm 
water,  which  is  gradually  cooled.  The  open-  qj 
iug  of  the  receptacles  external  to  the  steril- 
izing apparatus  after  they  .have  been  already 
heated  and  closed  inside  of  the  apparatus 
has  the  disadvantage  that  in  view  of  the 
vacuum  formed  in  the  receptacles,  air  is  drawn  60 
into  the  same  and  with  it  germs; — and  besides 
this  the  process  is  very  costly  in  view  of  the 
fact  that  each  receptacle  must  be  separately 
manipulated. 

Our  process  consists  essentially  in  placing  65 
the  receptacles  while  open  into  the  heating 
chamber  where  they  are  subjected  to  the  ac- 
tion of  steam  or  other  heating  agent  at  the 
usual  temperature  and  for  the  proper  period 
of  time;— then  they  are  closed  air-tight  while  70 
in  the  steam  chamber  and  after  closure  they 
are  cooled;  in  practice  preferably  by  remov- 
ing the  same  while  closed  from  the  chamber 
and  cooling  in  any  well  known  manner.    Af- 
ter proper  cooling,  and  after  the  proper  period  75 
of  rest,  the  receptacles  are  again  placed  into 
the  heating  chamber,  and  opened  after  the 
steam  or  other  heating  agent  has  been  turned 
on  and  all  the  air  expelled  from  the  chamber. 
After  this  second  sterilization  the  receptacles  80 
are  closed  while  in  the  chamber,  and,  after 
the  steam  or  other  heating  agent  has  been 
turned  off,  they  are  removed. 

In  the  accompanying  drawings  where  we 
have   illustrated    an    apparatus    especially  85 
adapted  for  carrying  out  our  process,  Figure 
1  represents  a  vertical  section  in  the  plane  ij 
y  Fig.  2.    Fig.  2  is  a  horizontal  section  in  the 
plane  x  x  Fig.  1.     Fig.  3  is  a  transverse  sec- 
tion in  the  plane  z  z,  Fig.  2,  and  Fig.  4  is  a  90 
sectional  perspective  view  illustrating  a  con- 
struction for  the  bottle  closure. 

Similar  letters  of  reference  indicate  corre- 
sponding parts  throughout  the  several  views 
of  the  drawings.  95 

In  the  drawings  the  letter  A  designates  the 
heating  chamber,  to  which  in  this  instance 
steam  is  conducted  through  pipe  B,  while  the 
water  of  condensation  is  led  away  through 
pipeC.  ,  I0 

F  is  a  suitable  removable  rack  constructed 
to  rigidly  hold  the  bottles  or  other  receptacles. 


684,649 


m  ?i  are  two  sets  of  parallel  movements  con- 
nected Vith  the  closures  and  adapted  to  turn 
the  same,  when  either  of  the  pnsh  bars  E  is 
forced  inwardly,  the  whole  being  constructed 
5  to  be  operated  from  the  exterior  of  the  heat- 
ing chamber  to  open  or  close  the  bottles. 

The  closure  shown  in  JMg.-  4,  consists  of  a 
rubber  stopper  a  fitted  tightly  to  the  neck  of 
the  bottle,  and  in  the  longitudinal  bore  c  of 

10  which  is  fitted  to  turn  a  glass  plug  b  made 
slightly  taper  while  its  upper  end  is  squared 
to  fit  sockets  in  the  links  n  of  the  parallel 
movement  m  n.  In  the  stopper  a  is  formed 
a  radial  channel  d,  and  on  the  periphery  of 

IS  plu8  &  '8  formed  a  groove  e,so  that  when  the 
plug  is  turned  to  connect  the  channel  and 
groove  the  closure  is  open  and  vice  versa. 

In  practice  the  method  is  carried  out  as  fol- 
lows:— The  bottles  filled  with  milk  or  other 

20  liquid  to  be  sterilized  and  provided  with  the 
closures  such  as  described  are  secured  in  the 
rack  F,  care  being  taken  that  the  horizontal 
channels  d  in  the  plugs  b  all  point  in  the  same 
definite  direction.  The  rack  with  the  open 

25  bottles  is  now  slid  into  the  heating  chamber 
and  the  chamber  closed  air  tight.  Steam  is 
now  admitted  and  the  bottles  exposed  for  the 
proper  time.  The  bottles  are  then  simulta- 
neously closed  air  tight,  and  then  renioved 

30  from"  the  chamber  and  permitted  io  cool. 
After  cooling,  the  rack  containing  the  bottles 
is  again  placed  into  the  heating  chamber  and 
the  chamber  closed  and  steam  admitted.  As 
soon  as  all  the  air  has  been  driven  out  of  the 

35  steam  chamber,  so  that  the  bottles  are  sur- 
roanded  only  by  air  or  vapor  free  from  germs, 
the  bottles-  are  simultaneously  opened  by 
pushing  in  one  of  the  push  bars  K  and  the 
contents  of  the  bottles  are  again  exposed  to 

40  the  steam  as  before  described.  The  bottles 
are  then  closed  from  the  exterior  by  pushing 
in  the  second  bar,  and  are  removed  after  the 
steam  has  been  shut  off  and  then  allowed  to 
cool,  when  they  are  ready  for  shipment. 

45  We  have  found  it  to  be  of  great  'advantage 
to  reduce  the  steam  pressure  somewhat  after 
each  heating  period,  then  to  increase  the 
pressure  to  tire  normal  one  and  then  to  close 
the  bottles.  This  has  the  advantage  that  in 

50  view  of  the  reduction  of  pressure  the  liquid 
boils  up  and  is  agitated  so  that  all  parts  are 
well  sterilized  and  any  air  and  foul  gases  con- 
tained in  the  liquid  escape. 
Instead  of  removing  the  bottles  and  cool- 

55  ing  the  same  in  the  open  air,  they  may  be 
cooled  directly  in  the  apparatus  by  surround- 
ing the  same  while  in  the  heating  chamber 
with  running  water  entering  at  Q  Q,  Fig.  2, 
and  escaping  at  R,  said  water  being  caused 

60  to  graduallyigrow  colder,— a  precaution  which 


must  be  taken  to  prevent  the  bottles  from 
craokiug.  It  is  evident  that  in  place  of  wa- 
ter, hot  air  or  other  fluid  may  be  used  for 
sterilizing  the  liquids,  and  also  that  in  place 
of  water,  air  or  other  fluids  may  be  used  for  65 
cooling  the  liquid,  and  when  sterilized  air  is 
used  for  this  'purpose  the  bottles  need  not  be 
closed  during  the  cooling  process. 

We  do  not  herein  claim  the  apparatus 
shown  as  we  have  claimed  the  same  in  an  ap-  70 
plication  bearing  even  date  herewith,  Serial 
No.  469,991. 

What  we  claim  as  new,  and  desire  to  secure 
by  Letters  Patent,  is — 

1.  The  herein  described  process  for  the  f  rac-  7  5 
tional  sterilization  of  liquids  in  separate  re- 
ceptacles, consisting  in  placing  the  recepta- 
cles and  contents  into  a  heating  chamber, 
heating  with  the  receptacles  open,  closing  the 
receptacles,  then  cooling  while  closed,  then  80 
re-opening  the  receptacles  while  in  the  heat- 
ing chamber  in  the  presence  of  the  sterilizing 
fluid  and  re-heating,  then  closing  the  recepta- 
cles while  in  the  chamber  and  removing  the 
same.  85 

2.  The  herein  described  process  for  the  frac- 
tional sterilization  of  liquids  in  separate  re- 
ceptacles, consisting  in  placing  the  recepta- 
cles into  a  suitable  chamber  and   heating 
while  open,  then  simultaneously  closing  the  <)-> 
receptacles  while  in  the  chamber,  removing 
the  same  wheti  'c'osed  and  qpoliug,  then  re- 
placing in  tue chamber,  th en  introducing  the 
sterilizing  fluid  into  the  chamber,  simultane- 
ously opening  the  receptacles  while  in  the  95 
chamber;  reheating,  and  finally  simultane- 
ously closing  the  receptacles  again  while  in 
the  chamber  and  removing  the  same,  sub- 
stantially as  described. 

3.  The  herein  described  process  for  the  f  rac-  100 
tional  sterilization  of  liquids  in  separate  re- 
ceptacles, consisting  in  placing  the  recepta- 
cles and  contents  into  a  steam  chamber,  heat- 
ing with  the  receptacles  open,  closing  and 
then  cooling,  then  opening  the  receptacles  105 
while  in  the  chamber  in  the  presence  of  steam, 
and  reheating  with  the  receptacles  open,  then 
reducing  the  steam  pressure  in  the  chamber 
for  the  purpose  of  agitating  the  liquid,  then 
raising  the  pressure  to  the  normal,  and  then  1 10 
closing  the  receptacles   and  removing  the 
same. 

In  testimony  whereof  we  have  signed  our 
names  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 

GEORG  POPP. 

»    JOHANN  HEINRICH  BECKER. 
Witnesses: 

ALVESTO  S.  HOGUE, 
JEAN  GRUND. 


E.  W.  KUHN. 

PROCESS  OF  AND"  APPARATUS  FOR  STERILIZIM  LIQUIDS. 

No.  597,082.  Patented  Jan.  11,  1898. 


UNITED  STATES  PATENT  OFFICE. 

ETIEXXK  W.  KrilX,  OK  PARIS,  FRANCE. 
PROCESS  OF  AND  APPARATUS  FOR  STERILIZING  LIQUIDS. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  507,082,  dated  January  11, 1808. 

Applicttlon  filed  M»y  14, 1893.    8fri»l  Uff.  E49,»3TtSSTiiWfl.")    PitttifWTtl  BfcTgin"m"Ott<)t!»?I9,  itn 

To  all  whom  it  nuiy  concern.- 

Be  it  known  that  I,  ETIKSNE  WILLIAMS 
KtTHN,  engineer,  a  citizen  of  tfie  French  Re- 
public, residing  at  42  Rue  du  Louvre,  Paris, 
5  in  the  Republic  of  France,  have  invented  cer- 
tain Improvements  in  Processes  of  and  Appa- 
^atusforSterilizing Liquids,  (for  which  I  have 
obtained  a  patent  in  Belgium,  dated  October 
15,  1804,  No.  112,247,)  of  which  the  following 

to  is  a  specification. 

This  invention  has  reference  to  the  sterili- 
zation of  liquids;  and  its  object  is  to  sterilize 
liquids — such  as  beer,  milk,  and  the  like — in 
bulk  without  physical,  chemical,  or  organic 

15  change  taking  place  therein. 

Prior  to  my  invention  the  successful  com- 
mercial sterilization  in  bulk  of  liquids,  such 
as  beer  and  milk,  had  never  been  accom- 
plished, and  where  such  liquids  had  been  ster- 

20  ilized  at  all  they  were  treated  in  small  ouan- 
tities— streh  as  in  bodies,  cans,  Ac.— with  re- 
sults far  from  satisfactory. 

The  various  applications  of  heat  which  have 
hitherto  been  tried  for  the  sterilization  of  fer- 

25  mented  liquids  have  not  given  satisfactory 
results  for  commercial  purposes,  partly  be- 
cause the  processes  employed  did  not  permit 
the  treatment  of  sufficiently  large  masses  at 
one  operation  and  partly  because  the  changes 

30  brought  abont  in  the  nature  or  condition  of 
tlxe  liquid  by  tho  treatment  to  which  it  was 
subjected  in  apparatus  such  as  have  been 
used  hitherto  impaired  the  commercial  value 
of  the  product. 

35  I  observed  that  the  heat,  applied  in  prior 
processes  of  sterilization,  while  effective  for 
the  purpose  of  destroying  micro-organisms  in 
tho  liquid,  also  had  injurious  effects,  such  as 
causing  alterations  in  the  taste,  smell,  color, 

40  or  limpidity  of  the  liquid  treated.  The  fail- 
ures hitherto  met  with  were  therefore  due  in 
large  _part  to  the  fact  that  up  to  the  present 
time  means  have  never  been  provided  which 
fulfilled  the  necessary  conditions  for  h<jmo- 

45  geneous  and  composite  sterilization  whije  re- 
taining the  liquid  in- an  unaltered  condition 
physically,  chemically,  and  organically. 

The  absence  of  homogeniety  or  uniformity 
in  the  effect  produced  and  of  completeness  in 

50  sterilization  is  owing  to  tho  fact  that  the  tem- 
perature is  not  regular  throughout  the  mass 
of  liquid,  because  the  liquids  being  bad  heat- 


conductors  heat  is  not  evenly  diffused,  and 
consequently  the  temperature  is  not  the  same 
throughout  the  different  portions  of  the  liq-  55 
uid  unless  the  liquid  be  submitted  to  agita- 
tion.    The  agitation  or  stirring  devices  hith 
erto  employed  for  tMs  pnrposo  have  been  at- 
tended by  serious  drawbacks,  as  they  inter- 
fered with  the  lightness  of  the  ohambers  or  60 
receivers  used  or  gave  .rise  to  the  danger  of 
considerable  loss  of  gas,  especially  of  carbonic- 
acid  gas,  in  the  case-  of  treating  fermented 
liquid,  which  gas  in  escaping  carries  away 
with  it  the  aromatic  principles  which  impart  65 
the  peculiar  qualities  to  beer  and  like  liquids. 

The  abandonment  of  previous  sterilizing 
methods  has  also  been  due  to  certain  pecul- 
iar and  hitherto  inexplicable  disturbances 
which  take  place  in  the  liquids  treated  and-  70 
which  may  manifest  themselves  some  consid- 
erable time  after  the  op&mtum  Thaai  dis- 
turbances have  hitherto  been  attributed  to 
the  action  of  heat;  but  I  have  found  by  analy- 
sis that  they  arc  due  to  tho  partial  decom-  75 
position  produced  by  contact  with  the  metals 
hitherto  employed  for  the  apparatus,  and  that 
the  only  metals  which  will  not  cause  such  di«- 
tqrbanees  are  silver,  golit,  or  platinum  and 
certain  other  metals  of  the  same  class,  such  as  80 
palladium  and  indium ;  but  for  practical  pur- 
poses silver  will  of  coui'se  be  generally  used, 
and  I  will  refer  to  the  lining  as  being  of  sil- 
ver. When  metals  other  than  these  come 
in  contact  with  a  heated  and  fermented  liq-  85 
uid,  metal  hydroxids  form,  and  these  react 
upon  the  nitrogenous  and  albuminoid  matters 
contained  in  the  liquid  and  cause  thorn  to  be 
precipitated.  Other  reactions  of  a  very  com- 
pjicated  nature  also  take  place  between  the  90 
organic  rtcids  :ind  the  molals,  which  reactions 
it  is  particularly  important  to  avoid,  espe- 
cially where  bcpr,  for  instance,  is  the  Ikiuiil 
treated. 

The  principal  object  of  my  invention  is  95 
therefore  to  retain  tho  useful  effects  result- 
ing from  heating  (ho  liquid — vi<c.,thodcstrue- 
tion  of  the  micro-organisms  existing  in  tho 
liquid — while  avoiding  the  injurious  and  un- 
desirable effects  ^suiting  therefrom— vix.,  100 
physical,  chemical,  or  organic  changes  in  tho 
liquid. 

To  this  end  the  improved  process  consti- 
tuting part  of  my  invention  consist*  in  pro- 


507,082 


ducing  n  rapid  and  uniform  distribution  of 
the  heat  throughout  the  mass  of  liquid,  so 
that  the  latter  is  quickly  and  homogeneously 
heated  to  a  temperature  sufficient  to  effect 
5  the  destruction  of  micro-organismsor  bacteria 
in  the  liquid,  and  in  then  quickly  and  homo- 
geneously cooling  the  mass  of  liquid  before 
the  high  temperature  produces  a  chemical  or 
physical  effect,  such  as  boiling,  this  opera- 

10  tion  being  conducted  under  conditions,  as 
herein  specified,  such  that  the  causes  of  al- 
teration of  taste,  appearance,  <fcc.,  explained 
above  are  wholly  removed. 

In  furtherance  of  the  object  of  my  inven- 

15  tion  apparatus  is  provided  whereby  the  va_- 
rious  inconveniences  and  objections  herein- 
before referred  to  are  entirely  avoided  and 
whereby  the  process  above  indicated  can  be 
carried  out,  resulting  in  homogeneous,  regu- 

20  lar,  and  perfect  sterilization  without  any 
physical,  chemical,  or  organic  change  taking 
place  in  the  liquid  treated  "or  its  utility  for 
human  consumption  being  detrimentally  af- 
fected. 

25  To  this  end  my  apparatus  consists  of  a  ves- 
sel or  chamber  capable  of  being  tightly  closed 
and  of  resisting  such  pressures  as  are  em- 
ployed in  the  operation  and  having  such  in- 
ternal arrangements  as  to  dispose  the  mass 

30  of  liquid  contained  therein  in  strata  of  but 
slight  depth  or  thickness  in  contact  with  sur- 
faces capable  of  being  quickly  heated  and 
cooled  by  a  circulating  medium,  as  hereinaf- 
ter more  fully  explained. 

35  In  order  to  prevent  chemical  reaction  tak- 
ing place  between  the  metal  of  the  vessel  and 
the  liquid  being  sterilized,  a  lining  or  coating 
of  silver  is  applied  to  the'surfaceeof  the  ves- 
sel and  the  internal  arrangements  thereof 

40  with  which  the  liquid  makes  contact. 

It  is  advisable  that  the  length  of  the  cylin- 
der or  vessel  should  be  at  least  six  times 
greater  than  its  diameter,  so  that  the  liquid 
layer  shall  have  but  little  height  or  depth, 

45  and  by  this  means  differences  of  temperature 
between  the  top  and  bottom  portions  of  the 
liquids  are  avoided. 

To  this  cylinder  or  vessel  a  gyratory  or  os- 
cillatory or  equivalent  movement  can  be  im- 

50  parted  by  mounting  it  upon  spindles,  pivots, 
rolls,  or  other  similar  devices,  enabling  it  to 
be  partially  rotated  through  an  angle  vary- 
ing, say,  between  one  hundred  and  eighty  de- 
grees in  each  direction — that  is,  permittii.g  it 

55  to  perform  a  semirevolution  in  each  direction, 
so  that  what  was  before  the  top  of  the  appa- 
ratus becomes  its  bottom,  and  vice  versa, 
whereby  an  intermixture  of  the  liquid  divided 
into  layers  or  zones  differing  in  temperature 

60  and  density  is  effected.  The  said  cylinder 
or  vessel  is  provided  with  an  outer  casing  or 
jacket  and  with  tubes  or  equivalent  passages 
running  through  its  interior  for  the  passage 
of  the  heating  and  cooling  medium,  and  the 

65  motion  imparted  to  it,  while  enabling  it  to 
remain  tightly  closed,  has  the  effect  of  cans- 
ing  the  said  internal  tubes  or  passages  to  act 


80 


as  an  agitating  device  of  great  efficiency, 
which  in  the  most  satisfactory  manner  effects 
the  complete  mixture  of  the  liquid  and  insures  70 
homogeneonsness  of  the  treatment  through- 
out. 

As  already  explained,  to  prevent  the  treat- 
ment causing  changes  in  the  taste,  flavor,  or  : 
odor  of  the  liquid  treated  the  time  of  heat-  75 
ing  is  made  as  short  as  possible,  too  intense 
a  heat  being  avoided;  but  the  heating  sur- 
faces being  as  numerous  or  extended  as  pr*s- 
sible  physiological  effects  are  more  rapidly 
obtained  than  physical  or  chemical  effects, 
and  they  bear  a  more  direct  relation  to  the 
factor  temperature  than  to  the  factor  time,  so 
that  by  rapid  and  brief  application  of  high 
temperature  a  zymotechnieal  sterilizing  ef- 
fect is  obtained,  and  on  this  taking  place  the  8; 
application  of  heat  should  cease  before  it  has 
time  to  bring  about  a  chemical  or  physical 
effect,  such  as  boiling  or  other  cause  of  un- 
desirable change  drte  to  the  continual  action 
of  heat.     The  inner  tubes  or  passages  and  the  90 
outer  casing  and  the  passage  therethrough  of 
a  heating  agent  and  then  of  an  intensely  cold 
agent,  as  ice-water  or  incongealable  cold  liq- 
uid or  brine,  enables  the  liquid  treated  to 
be  raised  to  the  sterilizing  temperature  in  a  95 
short  time,  and  to  be  maintained  at  that  tem- 
perature just  as  long  a's  and  not  longer  than 
the  time  strictly  necessary  for  the  attainment 
of  the  desired  sterilizing  effect.    When  this 
is  attained,  the  liquid  treated  is  immediately  toe 
cooled  down  to  its  original  temperature,  the 
maintenance  of  any  high  or  intermediate  tem- 
perature liable  to  prove  harmful  being  care- 
fully avoided.     This  method  enables  sterili- 
zation to  be  attained  in  a  satisfactory  man-  105 
ner,  while  avoiding  the  least  modification  in 
the  taste,  odor,  or  nature  of  the  liquid  treated, 
and  it  gives  a  result  totally  different  from 
that  obtained  by  the  slow  heating  and  cooling 
processes  performed  in  bottles  or  like  recep-  no 
tacles,  in  which  the  conditions  hereinbefore 
defined  have  not  been  provided  for. 

By  plating  with  silver  the  injurious  metal 
surfaces  with  which  the  liquids  to  be  steri- 
lized (more  particularly  fermented  liquors)  115 
would  otherwise  come  into  contact  decom- 
position is  entirely  avoided  and  the  injurious 
disturbances  which  hitherto  have  been  solely, 
ascribed  to  heat,  but  are  due  to  contact  with 
such  injurious  metal  surfaces,  are  prevented,  no 

Intheaccompanyingdrawingslhaveshown 
an  apparatns  constructed  according  to  my 
invention. 

Figure  1  is  an  elevation  of  the  apparatus, 
partly  in  section ;  and  Fig.  2  is  an  end  view  of  1 25 
the  same  from  the  entrance  or  admission  end, 
being  the  left-hand  end,  Fig.  1. 

The  apparatus  consists  of  a  tightly -closed 
cylinder  A— say  of  copper.  Itsinteriorissil- 
ver-plated  and  it  has  a  length,  say,  at  least  130 
about  six  times  greater  than  its  diameter. 
It  is  arranged  horizon  tally  or  practically  hori- 
zontally and  is  traversed  longitudinally  by  a 
series  of  tubes  B,set  very  closely  together  and, 


687,082 


say,  of  copper,  and  they  are  silvered  on  their 
exteriors.  These  tubes  are  arranged  in  hori- 
zontal tiers  and  their  ends  are  secured  in 
front  to  the  end"  plate,  over  which  is  fixed  a 
5  box  or  chamber  C,  forming  the  end  of  the  ap- 
paratus, the  said  box  or  chamber  C  being  di- 
vided into  a  number  of  superposed  compart- 
ments c,  into  which  the  ends  of  the  tubes  B 
open,  so  as  to  constitute  with  the  said  tubes 

10  a  continuous  passage.  This  chamber  C  is 
connected  with  the  cylinder  by  very  closely 
set  bolts,  so  that  a  hermetically-tight  joint  is 
formed.  The  bottom  and  top  compartments 
e  have  respectively  connected  with  them  the 

15  pipes  D  and  E,  constituting  the  inletand  exit 
for  the  heating  and  cooling  agent.  The  said 
cylinder  A  is  covered  by  a  jacket  F,  with  an 
inlet  at  one  end  and  an  outlet  at  the  other  end 
(//*)  for  the/entrance  and  exit  of  the  heating 

20  and  cooling  fluid  to  and  from  the  spaee  be- 
tween the  jacket  F  and  cylinder  A.  The  said 
cylinder  A  is  supported  by  the  rings  a,  which 
rest  on  rollers  g,  supported  by  the  framing 
or  support  G. 

25  The  apparatus  is  provided  at  one  end  with 
a  pressure-gage  II,  a  thermometer  or  tem- 
perature-indicator I,  a  li<|iiid-gage  .1,  a  filling 
and  discharge  cock  K,  and  an  air-exhaust 
cock  L. 

30  To  the  cylinder  A  handles  a2  are  secured, 
which  enable  the  operator  to  impart  oscilla- 
tion in  both  directions  to  the  said  cylinder 
with  the  greatest  ease  and  with  the  requisite 
amplitude  of  movement,  (no  matter  what  the 

35  dimensions  or  the  weight  of  the  apparatus 
may  be,)  owing  to  its  being  supported  by 
rollers.  In  the  case  of  a  very  large  si/ed  ap- 
paratus one  of  the  rings  <i  may  be  replaced 
by  a  toothed  wheel,  with  which  engages  a 

40  pinion,  by  means  of  which  semi  or  partial 

rotary  motion  can  be  given  to  the  cylinder  A, 

or  any  other  suitable  means  for  giving  the 

necessary  motion  to  the  cylinder  car;  be  used. 

The  liquid  to  be  sterilized  having  been  fil- 

45  tcred  or  strained,  (if  necessary,  under  pres- 
snre,)  is  conveyed  through  the  pipe  and  cock 
K  into  the  cylinder  A,  while  the  air  contained 
in  the  latter  escapes-  through  the  outlet  or 
discharge  cock"  L.  A  line  marked  upon  the 

50  liquid  -gage. I  indicates  the  point  which  should 
•not  be  exceeded  in  the  level  of  liquid  in  the 
cylinder,  so  as  to  allow  of  the  necessary  pres- 
sure being  attained  and  of  the  necessary  space 
above  for  j>ermitting  tiie  gases  and  volatile 

55  principles  of  the  liquid  under  treatment  to 
rcninin  in  such  H  way  that  chemical  disnsso- 
•cintion  is  prevented  and  retention  of  the  said 
Kascs  aiid  volatile  principles  is  insured  when 
the" press n re  is  relieved  on  cooling.  When 

60  (he  apparatus  is  lilted  sufficiently,  the  rocks 
K  and  I,  are  closed.  1  lot  water  or  other  heat- 
ing agent,  from  any  suitable  source  of  supply 
is  then  admitted  through  the  pipes  Dltnu /, 
which  are  fully  opened  for  the  purpose.  The 

65  temperature  of  six-h  water  or  heating  agent 
should  not  exceed  by  more  than  ten 'dogiip^s 
t  he  final  temner.ituro  for  sterilization',  as  any 


contact  between  the  liquid  treated  and  a  sur- 
face heated  to  a  higher  temperatnre  would 
cause  changes  to  occur  in  those  portions  of  70 
the  liquid  so  brought  into  contact  with  the 
superheated  surfaces,  and  .it  is  an  object  in 
carrying  out  my  invention  to  avoid  this  by 
insuring  absolute  uniformity  of  heating.effect 
throughout  the  liquid  under  treatment.  The  75 
hot  water  or  other  heatingagent  flows  through 
the  rows  of  tubes  Bin  succession,  and  through 
the  compartments  c,  as  indicated  by  the  ar- 
rows, so  that  it  traverses  the  said  tubes  in 
two  directions,  passing  from  one  end  of  the  80 

-apparatus  to  the  other  and  then  baclt  again 
alternately,  thus  exerting  its  maximum  heat- 
ing effect  in  a  thoroughly  equalized  way  upon 
the  liquid  under  treatment,  and  on  arriving 
at  the  inner  compartment  c  the  liquid  escapes  85 
through  the  outlets.  Hot  water  or  other  heat- 
ing agent  also  passes  through  the  jacket  F, 
entering  by  the  inlet /and  leaving  by  the  out- 
let /2.  The  liquid  to  be  treated,  being  thus 
in  contact  on  all  sides  with  the  heating  me-  90 

!  dium,  is  in  a  short  time  raised  to  sterilizing 
heat,  and  when  this  has  been  attained  the 
supply  of  hot  water  or  other  heating  agent 
employed  is  discontinued  after  the  zymotech- 
nical  and  physiological  effects  of  the  destruc-  95 
tion  of  micro-organisms  or  bacteria  have  been 
produced,  care  being  taken  to  impart  to  the 
cylinder  A  alternating  rotary  or  oscillatory 
movements,  preferably  not  less  than  one  hun- 
dred and  eighty  degrees  in  amplitude,  the  100 
effect  of  such  movements  being  to  render -the 
temperature  of  the  whole  liquid  mass  per- 
fectly uniform  or  homogeneous.  The  pipes 
connected  wilh  the  apparatus  may  be  made  of 
india-rubber  or  other  flexible  material  to  en-  105 
able  them  to  follow  the  movements  of  the  cyl- 
inder. When  the  desired  result  is  attained, 
there  is  admitted  through  the  same  passages 
as  those  by  which  the  hot  water  or  other  heat- 
ing ageiit  was  previously  admitted  and  caused  no 
to  circulate  in  the  same  manner  the  cooling 
agent — say  ice- water — at  about  zero  tempera- 
ture, or, betterstill,uncongealablc  liquid  at  10" 
centigrade,  supplied  from  cold-producing  ma- 
chines, which  cooling  medium  causes  instanta-  115 
neous  cooling  of  the  liquid  under  treatment  to 
take  place,  and  in  a  very  short  time  the  whole 
of  the  liquid  will  in  consequence  fall  to  its 
initial  low  temperature.  During  this  cooling 
process  all  the  gaseous  volatile  principles  Are  120 
retained  by  the  cooled  liquid,  which  thus  does 
not  lose  itsoriginal  properties.  The  operation 
is  then  completed,  and  the  sterilized  liquid, 
the  other  properties  of  which  have  undergone 
nosubstantial-nlteration  whatever,  may  bede-  125 
canted  or  drawn  oft"  for  use  or  be  introduced 
into  sterilized  casks  or  other  vessels  for  ship- 
ment or  storage,  if  necessary,  the  precautions 
being,  taken  of  previously  washing  the  vessel 

^  with  an  antiseptic,  and  subsequent  in'troduc-  130 
tion  of  t,he  fluid  by  isobarometric  pressures 
into  such  vessel,  so  as  to  avoid  any  infection 
from  noxious  germs  and  any  subsequent  loss 
of  gas. 


597,083 


To  recapitulate,  the  characteristic  features 
of  the  invention  explained  iu  the  foregoing 
description  and  which  are  for  the  most  part 
necessary  to  practical  success  (said  invention 
5  having  as  its  primary  object  the  sterilization 
for  the  market  on  a  large  scale — that  is  to  say, 
in  large  quantities  and  iu  a  practical  man- 
ner— those  liquids — such  as  beer,  milk,  wine, 
cider,  vegetable-sugar  juices,  <fcc.—  which  are 

10  known  to  be  most  liable  to  changes  for  con- 
verting, them  into  aseptic  and  unchangeable 
liquids  which  retain  all  their  other  qualities 
intact,  such  qualities  being  retained  by  the 
avoidance  of  producing  any  permanent  chein- 

15  ical,  physical,  or  organic  changes  in  the  liq- 
uid during  the  treatment)  may  be  su  mmarized 
as  follows:  The  liquid  in  large  quantities  is 
placed  in  a  hermetically-sefflsd  vessel  capable 
of  withstanding  heavy  internal  pressure  and 

20  wherein  it  (the  liquid)  is  disposed  in  thin 
strata  or  layers,  so  as  to  be  quickly  and  ho- 
mogeneously heated  and  chilled,  as  desired, 
throughout  its  entire  mass,  thereby  facilitat- 
ing and  permitting  instantaneous  changes  in 

»S  temperature  necessary  to  the  sterilization  of 
the  liquid.  The  changes  in  temperature  re- 
ferred to  here  are,  first,  quick  heating  of  the 
liquid  to  a  temperature  at  which  the  zymo- 
technical  effect  of  destruction  of  mioro-organ- 

30  isms  or  bacteria  is  attained.  As  soon  as  this 
heating  is  commenced  the  expansion  or  dila- 
tion of  the  liquid  in  the  vessel  reduces  the 
gaseous  vacuum  and  creates  a  high  pressure 
(higher  than  six  kilos,  for  example)  before 

35  the  liquid  has  had  time  to  become  heated  to 
a  temperature  capable  of  changing  it  in  the 
absence  of  pressure,  and  this  pressure  pre- 
vents the  gases  from  being  lost  or  wasted  by 
keeping  them  soluble.  As  before  stated,  the 

40  expansion  of  the  liquid  due  to  the  heating 
thereof  generates  extreme  internal  pressure, 
which  the  vessel  must  be  capable  of  with- 
standing. The  next  change  of  temperature 
is,  second,  the  quick  cooling  of  the  liquid  be- 

45  fore  the  high  temperature  produces  a  chem- 
ical or  physical  effect,  such  as  boiling.  The 
sudden  cooling  causes  the  liquid  to  again  take 
up  or  absorb  the  gases  expanded  by  the  heat- 
ing, such  gases  often  being  a  constituent  nec- 

50  essary  to  the  marketable  value  of  the  liquid. 
In  an  apparatus  for  carrying  out  the  proc- 
ess of  this  invention  it  is  essential,  first,  that 
it  should  distribute  the  liquid  in  thin  layers 
or  strata,  giving  a  large  contact-surface  for 

55  imparting  the  heating  and  cooling  effects; 
second,  that  the  liquid  be  agitated  (not  vio- 
lently) to  homogeneously  distribute  such  ef- 
fecta  ;.  third,  it  is  absolutely  indispensable  that 
the  surface  with  which  the  liquid  makes  con- 
So  tac,t  be  coated  with  silver  (or  its  equivalent 
mentioned  in  the  foregoing  explanation)  for 
the  preventing  of  the  formation  of  metallic 
hydroxids  at  a  high  temperature  and  under 
pressure;  fourth,  it  is  necessary  to  the  proper 

65  agitation  of  the  liquid  that  the  vessel  be  os- 
cillated upon  suitable  bearings;  fifth,  means 
must  be  provided  for  circulating  heating  and 


cooling  agents  over  the  contact-surfaces.  All 
these  requirements  are  best  fulfilled  by  the 
apparatus  shown  in  .the  drawings,  wherein  70 
the  tubes  through  which  the  heating  and  cool- 
ing medium  circulates  also  serve  the  function 
of  agitators. 

The  temperatures  to  which  it  is  necessary 
to  heat  the.liquid  and  the  time  required  to  75 
carry  out  the  process  of  course  vary  somewhat 
with  different  liquids.  The  following  indi- 
cations of  temperature  .and  durations  with  the 
principal  liquids  to  which  this  process  is  ap- 
plicable may  be  followed  with  good  results :  80 
beer — temperature,  80°  centigrade— duration 
of  process,  thirty  minutes;  milk — tempera- 
ture, 110°  centigrade — duration  of  process, 
five  minutes;  water — temperature,  110'"  centi- 
grade— duration.of  process,  twenty  minutes;  85 
wine — temperature, 70"  centigrade — duration 
of  process,  fifteen  minutes;  grape-must — tem- 
perature, 90"  centigrade — duration  of  proc- 
ess, twenty  minutes. 

Having  thus  described  my  invention,  what  90 
I  claim  as  new,  and  desire  to  secure  by  Letters 
Patent,  is — 

1.  The  process  of  sterilizing  liquids  in  bulk, 
consisting  in   quickly  and    homogeneously 
heating  them  iu  a  closed  vessel  to  a  sterilizing  95 
temperature,  and  then  quickly  and  homo- 
geneously cooling  the  whole  mass  of  liquid 
after  the  desired  physiological  changes  have 
taken  place,  but  before  the  high  temperature 
causes  in  j  urious  chemical  or  physical  changes,  i  oo 
said  operations  being  performed  out  of  con- 
tact with  metals  which  are  chemically  acted 
upon  by  corrosive  agents  generated  in  the 
liquid  during  the  sterilization,  as  set  forth. 

2.  Theprocessof  sterilizing  liquids  in  bulk,  105 
consisting  in  placing  the  liquid  in  a  closed 
vessel  in  contact  with  incorrodible  surfaces, 
leaving  a  space  for  liquid  expansion  s'-ch  ih::  •"•. 
the  pressure  developed  by  heating  t,  e  liquid 
will  prevent  chemical  disassociation  uf  the  no 
volatile  aromatic  principles,  quickly  and  uni- 
formly raising  the  liquid  to  the  sterilizing 
temperature,  and  cooling  the  same  before 
the  high  temperature  causes  injurious  chem- 
ical or  physical  changes,  substantially  as  de-  115 
scribed. 

3.  In  apparatus  for  sterilizing  liquids,  a 
practically  horizontal  cylinder  or  vessel  for 
containing  the  liquid  to  be  treated,  adapted 

to  be  tightly  closed,  of  a  diameter  or  width  120 
small  in  comparison  to  its  length,  a  series  of 
longitudinal  tubes  or  passages  extending  sub- 
stantially the  length  of  and  disposed  sub- 
stantially uniformly  throughout  the  interior 
of  the  cylinder,  a  casing  or  jacket  about  the  1 25 
cylinder,  means  for  supplying  a  heating  agent 
and  a  cooling  agent  to  said  jacket  and  tubes 
or  passages  and  means  for  imparting  an  os- 
cillatory movement  to  the  cylinder  about  its 
longitudinal  axis,  as  set  forth.  130 

4.  In  apparatus  for  sterilizing  liquids,  a 
practically  horizontal  cylinder  or  vessel  for 
containing  the  liquid  to  be  treated  adapted 
to  be  tightly  clowed,  of  a  diameter  or  width 


897,082 


small  in  comparison  to  its  length,  a  series  of  _ 
longitudinal  tubes  or  passages  extending  sub- 
stantially the  length  of  and  disposed  sub- 
stantially uniformly  throughout  the  interior 
S  of  the  cylinder,  a  casing  or  jacket  about  the 
cylinder,  means  for  supplying  a  heating  and 
a  cooling  agent  to  said  jacket  and  tubes  or 
passages,  and  means  for  imparting  an  oscil- 
latory movement  to  the  cylinder  about  its 
IQ  longitudinal  axis,  the  surfaces  in  and  of  the 
.cylinder  and  other  parts  of  the  apparatus 


with  which  the  liquid  being  treated  makes 
contact  being  provided  with"  a  coating  of  sil- 
ver, substantially  as  described. 

In  testimony  whereof  I  have  signed  my  15 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 


E.  W.  KUHN. 


Witnesses: 

A.  GURTZ, 

MICHEL  BRIAND. 


\  505*0 


f*rv 


No    615  050  Patented  Nov.  29,  1898. 

E.  G.  N.  SALENIUS. 
APPARATUS  FOR  CONTINUOUSLY  STERILIZING  MILK.  &c. 

(Application  filed  Sept.  14.  1897. ; 

•No  Model.)  2  Sheets-Sheet  I. 


*f:  J. 


WITNESSES: 


INVENTOR 


BY 

<L/Vz»*-v^  <to 

/ 


AHORNEY 


No    615050.  Patented  Nov.  29.  1898. 

E.  G.  N.  SALENIUS. 
APPARATUS  FOR  CONTINUOUSLY  STERILIZING  MILK.  &c. 

(Application  filed  Sept.  14,  1897.) 

<Ho  Model.)  2   Sheets     Sheet  2. 


^ 


WITNESSES: 


u 


TJ 


INVENTOR 


BY 


AnORNEY 


UNITED  STATES  PATENT  OFFICE. 


ERIK  GUSTAF  NICOLAUS  SALENIUS,  OF  ALIJANO,  SWEDEN. 
APPARATUS   FOR  CONTINUQUSLY  STERILIZING   MtLK,  &,o. 

SPECIFICATION  flfiming  part  of  Letters  Patent  No.  615,050,  dated  November  29,  1898. 
.Application  Sled  September  14, 1897.   Serial  No.  851,591.   (No  model.* 


To  all  whom,  it  may  concern: 

Be  it  known  that  I,  Esik  GUSTAF  NICOLAUS 
SALENIUS,  engineer,  a  subject  of  the  King  of 
Sweden  and  Norway,  and  a  resident  of  Albano, 
5  in  the  Kingdom  of  Sweden,  have  invented  cer- 
tain new  and  useful  Improvements  in  Appa- 
ratus for  Continuously  Sterilizing  Milk  and 
ot her  Liquids,  df  which  the  following  is  a  speci- 
fication, reference  being  had  therein  to  the  ac- 
10  companying  drawings. 

This  invention  relates  to  apparatus  for 
sterilizing  any  liquid;  but  the  apparatus  is 
especially  adapted  for  milk  serving  as  nour- 
ishment for  infante.  It  is  therefore  provided 
15  with  heating  and  cooling  arrangements,  as 
well  as  with  an  arrangement  for  heating  the 
bottles  before  the  sterilized  milk  is  tapped 
into  them. 

The  apparatus  consists  of  a  great  compart- 
so'  ment  for  the  bottles,  through  whjch  compart- 
ment ascends  a  heat-passage.     Above  this 
passage  is  located  the  vessel  wherein  the  milk 
is  heated.     Above  the  first-mentioned  com- 
partment, which  is  annular  in  consequence 
25  of  the  heat-passage,  is  a  cooling  vessel  from 
which  the  milkis  tapped  into  the  bottles,  which 
are  placed  under  the  cooling  vessel  and  which 
may  successively  be  carried  under  a  cock  in 
the  bottom  of  said  vessel  by  turning  the  bot- 
30  torn  on  which  the  bottles  rest. 

Figure  1  shows  a  vertical  section,  of  this  ap- 
paratus;  Fig.  2,  an  elevation,  and  Fig.  3  a 
cross-section,  of  the  same.    Fig.  4  shows  the 
cooling  vessel  in  plan,  and  Figs.  5  and'C  show 
35  details. 

The  annular  compartment  A  for  the  bottles 
is  formed  between  an  outer  cylinder  B,  rest- 
ing on  a  foot  C,.and  an  inner  cylinder  D,  which 
is  connected  to  a  flange  E,  fixed  to  the  cylin- 
40  der  B.  Under  the  cylinder  D  there  is  a  lamp 
F  or  the  like,  the  cylinder  thus  forming  the 
heat-passage.  At  the  top  the  cylinder  D  has 
a  loose  extension  G,  on  which  rests  the  nar- 
rower vessel  II  by  the  aid  of  a  ring  I,  provided 
45  with  openings  I'.  The  flange  E,  forming  the 
top  of  the  annular  compartment  A,  supports 
thecoolingvesselK,whichalsoisannular,this 
vessel  having  an 'inner  compartment  L  for  the 
cooling  agent.  The  cooling  vessel  K,  which 
50  is  hermetically  closed,  communicates  with  the 
vessel  H  through  a  cock  M.'  The  bottles  O, 
introduced  into  the  compartment  A  through 


a  door  N,  rest  on  a  revoluble  bottom  P,  which 
may  be  put  in  motion  by  means  of  a  lever  Q, 
the  pawl  R  of  which  engages  in  a  toothed  55 
rack  S  on  the  lower  side  of  the  bottom  P.  By 
this  arrangement  the  bottles  may  successively 
be  carried  under  the  cock  T  in  the  bottom  of 
the  vessel  K,  the  key  T'  of  this  ceck  protrud- 
ing through  the  cylinder  B.  Through  a  pane  60 
on  this  cylinder  the  placing  of  the  bottles 
straight-  below  the  nozzle  of  the  cock  T  may 
be  controlled.  The  vessel  II  contains  an  agi- 
tator H',  which  is  mounted  on  a  shaft  IP,  rest- 
ing in  a  small  step-bearing  IP  and  ascending  65 
through  the  cover  of  the  vessel  II.  Above 
this  cover  the  shaft  IP  carries  a  wing- wheel 
or  shovel-wheel  II4.  (See  Fig.  6.)  This  wheel 
is  acted  upon  and  rotated  by  the  hot  air  as- 
cending through  the  openings  I',  the  agitator  70 
thus  being  rotated  continuously.  The  milk 
being  sufficiently  heated  for  being  sterilized 
is  tapped  from /the  vessel  II,  which  is  either 
filled  for  once  or  continuously  fed  with  milk 
through  a  suitable  pipe  V  into  the  vessel  K,  75 
where  it  is  cooled  without  coming  into  con- 
tact with  the  atmosphere.  Also  in  the  com- 
partment A  the  temperature  is  sufficiently 
high  for  killing,  all  bacteria  and  the  like 
which  may  be  in  the  air,  on  the  bottles,  on  80 
plugs,  &c.,  introduced  into  the  colnpartment 
A.  A  bottle  being  filled,' a  plug  is  introduced 
in  the  same. 

Having  now  described  my  invention,  what 
I  claim  as  new,  and  desire  to  secure  by  Letters  85 
Patent,  is — 

1.  An  apparatus  for  sterilizing  liquids,  es- 
pecially milk,  intended  to  bo  tapped  into  bot- 
tles, having  a  compartment  A,  containing  the 
bottles  through  which  ascends  a  compara-  90 
tively  wide  heat-passage  D,  the  vessel  II,  in 
which  the  liquid  is  heated,  situated  above 
the  compartment  A,  and  a  closed  cooling 
vessel  K,  situated  above  the  compartment  A, 
into  which  the  liquid  is  drawn  from  the  ves-  95 
sel  H,  situated  at  a  higher  level,  said  vessel 

K  having  in  its  bottom  .a  cock  T,  for  tapping 
the  milk  into  the  bottles  O,  in  the  compart- 
ment A  and  under  the  vessel  K. 

2.  In  an  apparatus  for  sterilizing  liquids,  .100 
especially  milk,  intended  to  bo  tapped  into 
bottles,  the  combination  with  the  compart- 
ment A,  for  the  bottles,  and  the  heating  and 
cooling  vessels  situated  above  the  compart- 


615,060 


'ment  A,  of  the  revoluble  bottom  P  in  the  com- 
partment A,  on  which,  the  bottles  rest,  a 
toothed  rack  S,  on  the  tower  side  of  said  bot- 
tom, an  operating  lever  or  arm  Q,  and  a  pawl 
5  R,  carried  by  said  arm  and  engaging  the  rack, 
whereby  the  said  bottom  is  shifted  in  order 
to  bring  the  bottles  successively  in  position 
to  be  filled. 

3.  In  an  apparatus  for  sterilizing  liquids, 
10  the  combination  with  the  compartment  A, 
having  in  it  the  cylinder  D,  forming  a  flue  or 
heat-passage,  of  the  said  cylinder,  the  loose 
extension  G,  on  the  top  of  said  cylinder,  the 
heating  vessel  H  within  said  extension  and 
5  of  less  diameter  than  the  latter,  the  said  ves- 
sel H  having  an  apertured  ring  flange  I  which 


rests  on  the  topof  the  extension  G,  an  agitator 
H',  in  the  vessel  H,  the  shaft  of  said  agitator 
projecting  out  through  the  cover  of  the  ves- 
sel H  and  being  provided  with  a  wing-wheel  ao 
II*,  and  the  said  wing-wheel,  whereby  the  hot 
gases  ascending  through  the  cylinder  D  and 
extension  G  act  upon  the  said  wheel  II4  to 
rotate  the  agitator. 

In  witness  whereof  I  have  hereunto  signed  25 
my  name  in  the  presence  of  two  subscribing 
witnesses. 

ERIK  firSTAP  NICOUFS  SALEMUS. 

Witnesses: 

II.  B.  OHLSSON, 

E.  IlERMAXSSON. 


No    615  108.  Patented  Nov.  29,  1898. 

E.  C.  DE  SEGUNDO. 

APPARATUS  FOR  STERILIZING  MILK,  &c. 

(Application  Hied  Aug.  20,  1898.) 

No  Model.)  3  Sheets— Sheet  I. 


it ess <?i 


jya 


No.  615.108. 


-No  Model  , 


E.  C    DE  SEGUNDO. 
APPARATUS  FOR  STERILIZING  MILK.  &c. 

(Application  tiled  Aug.  20,  1898. 


Patented  Nov.  29,  1898. 


3    Sheets— Sheet  2. 


F  I  G 


4ha*~-** 


No.  615,108. 


No  Model.' 


E.  C.  DE  SEGUNDO. 
APPARATUS  FOR  STERILIZING  MILK.  &c. 

'Application  Hied  Aug.  20.  1898.. 


Patented  Nov.  29,  1898. 


3  Sheets— Sheet  3. 


FIG-    3. 


F  I  G-  4- 


UNITED  STATES  PATENT  OFFICE. 


EDWARD   0.    DE   SEGUXDO,    OF   LOXDOX,    ENGLAND. 
APPARATUS  FOR  STERILIZING  MILK,  Sec. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  615,108,  dated  November  29,  1898. 
Application  filed  August  20, 1898.   Serial  No.  889,112,   (Mo  model.) 


To  all  whom,  it  may  concern: 

Be  it  known  that  I,  EDWARD  GARSTENSEN 
DE  SEGUNDO,  a  citizen  of  England,  residing 
at  28  Victoria  street,  Westminster,  London, 
5  England,  have  invented  certain  new  and  use- 
ful Improvements  in  Apparatus  for  Sterilizing 
Milk  and  other  Nutritious  Substances,  (for 
which  I  have  made  applications  for  patent  in 
Canada,  Serial  No.  81,090,  and  in  Great  Brit- 

10  ain,  No.  3,92G,  dated  February  16,  1898,)  of 
which  the  following  is  a  specification. 

Milk  and  other  nutritious  substances  are 
sterilized  by  heating  and  cooling  while  the 
vessels  containing  them  are  inclosed  in  chain- 

15  bers  to  which  no  air  has  access. 

My  invention  relates  to  apparatus  forcon- 
v«Hieatiy  -and  effectively  carrying  on  this 
process,  as  I  shall  describe,  referring  to  the 
accompanying  drawings. 

20  Figure  1  is  a  vertical  section,  and  Fig.  2  is 
a  plan,  with  cover  removed,  of  a  sterilizing- 
chamber  according  to  my  invention  arranged 
for  sterilizing  the  contents  of  bottles  provided 
with  wire-fastened  stoppers  of  a  known  kind. 

25  Fig.  3  is  a  transverse  section.     Fig.  4  is  a  part 
longitudinal  section;  and  Fig.  5  is  a  part 
plan  showing,  to  an  enlarged  scale,  the  ar- 
rangement for  fastening  the  stoppers. 
A  is  the  lower  part,  and  A'  tho  removable 

30  cover,  of  the  sterilizing-chamber,  in  which  a 
number  of  bottles  B  containing  the  milk  or 
other,  substance  to  be  sterilized  are  placed  in 
parallel  rows  on  plates  C,  carried  on  girders 
T>,  the  stoppers  S  being  placed  i,i  the  mouths 

JS  ^of  the  bottles,  but  not  fixed. 

Through  a  stuffing-box  in  the  bottom  of  A 
passes  a  rod  E,  carrying  a  cross- head  F  with 
arms_Q,  from  which  project  upward  palfS  of 
rods  II,  these  rods  passing  through  holes  in 

40  the  plates  C  and  each  pair  carrying  two  guide- 
bars  J  and  a  bar  K  of  trough-section,  which 
can  be  adjusted  in  height  by  a  wedge  and 
screw.  .  In  the  lower  part  of  A  a  circular  per- 
for^ted  pipe  P  is  carried  nearly  all  around, 

45  its  ends  being  closed,  and  its  middle  commu- 
nicates with  two  branches  having  fstop-cocks 
or  valves  Q  and  R,  the  one  leading  from  a 
steam-boiler  and  the  other  from  a  water  reser- 
voir or  service.  Frofii  the  middle  of  A  leads  a 

50  discharge-pipe  with  stop-opuk  or  valve  T. 
V  is  a  safety-valve. 
U  is  a  thermometer. 


X  is  a  pressure-gage,  and  Y  is  a  glass  wa- 
ter-gage which  can  be  shut  off  by  a  stop-cock. 

The  charged  bottles  B  being  placed  in  paral-  55 
lei  double  rows  on  the  plates  C,  their  mouths 
being  within  the  guide-bars  J  and  the  pro- 
jecting parts  W  of  the  wires  for  fastening 
their  stoppers  being  immediately  under  the 
sides  of  the  bar  K,  the  cover  A'  is  put  on  and  60 
fixed,  the  joint  being  made  air-tight  by  suit- 
able packing  between  the  flanges  of  A  and 
A'.    Steam  is  then  admitted,  tfy  which  the  air 
is  expelled,  and  the  contents  of  the  bottles 
f.re  heated  to  about  100°  centigrade.    After  65 
a  certain  time  the  supply  of  steam  is  cut  off 
and  water  is  admitted  until  it  attains  a  level 
a  little  below  the  bottle-mouths.     To  prevent 
the  breakage  of  the  bottles  due  to  sudden  ad- 
mission of  cold  water,  the  temperature  of  the  70 
water  can  at  first  be.  regulated  by  th'e  simul- 
taneous admission  of  steam.    When  the  con- 
tents of  the  bottles  are  thus  cooled,  the  water 
is  run  off,  and  steam  is  again  admitted,  rais- 
ing the  temperature  to  about  106°  centigrade.  75 
After  a  certain  time  the  rod  E  is  pulled  down 
b^  any  convenient  mechanism,  such  as  a  rack 
and  pinion  or  lever,  and  thus  the  projecting 
wires  W  are  all  simultaneously  pushed  down,  -. 
securely  fastening  the  stoppers.    The  sup-  80" 
ply  of  steam  being  now  cut  off,  the  bottles 
are  allowed  to  cool  a  little  and  then  more 
rapidly  cooled  by  admitting  water,  and,  after 
running  it  off,  the  cover  A'  is  raised,  and  the 
bottles,  having  their  contents  sterilized,  are  85 
removed. 

Having  thus  described  the  nature  of  HUH 
invention  and  the  best  means  I  know  of  car- 
rying the  same  into  practical  effect,  I  claim— 

1.  In  sterilizing  apparatus  the  combination  90 
with  a  chamber  adapted  to  receive  the  vessels 
which  contain  the  substance  to  be  treated,  of 
a  removable  cover,  valve  -  controlled  inlets 
and  outlet  for  steam  and  water  and  for  dis- 
charge, supports  arranged  within  said  cham-  95 
ber  for  the  vessels  containing  the  substance 
to  'be  treated,  a  movable  cross-head  arranged 
transversely  to  said  supports  and  carried  by 
a  rod  packed  through  a  stuffing  -  box- said 
crosis-head  having  transverse  arms  provided  100 
with  vertical  rods  at  their  ends,  a  presser- 
bar  mounted  on  each  pair  of  said  rods,  and 
guide-bars  mounted  upon  supports  carried  by 
the  presser-,bar  and  arranged  one  on  each  sido 


615.108 


of  the  latter  to  push  down  the  projecting  wires 
which  fasten  the  stoppers  in  said  vessels,  sub- 
stantially as  described. 

2.  In  sterilizing  apparatus  the  combination 
5  with  a  chamber  of  a  removable  air-tight  cover, 
valve-controlled  inlets  and  outlet  for  steam 
and  water  and  for  discharging  the  same,  hori- 
zontal supports  arranged  in  said  chamber  for 
the  vessels  containing  the  substance  to  be 
10  treated,  a  movable  cross.-head  arranged  trans- 
versely to  said  supports,  and  provided  with 
transverse  arms  having  vertical  rods  at  their 
ends,  a  presser-bar  mounted  on  each  pair  of 
said  rods, .guide-bars  one  on  each  side  of  and 


parallel  with  the  presser-bar,  said  guide-bars  15 
being  supported  by  arms  transverse  to  said 
presser-bar,  means  for  adjusting  the  latter 
vertically  and  a  rod  packed  through  the  bot- 
tom of  the  chamber  to  operate  the  cross-head, 
substantially  as  described.  20 

In  testimony  whereof  I  have  hereunto  set 
my  han^l  in  presence  of  two  subscribing  wit- 
nesses. 

EDWARD  C.  DE  SEGUNDO. 

Witnesses: 

FRED  C.  HARRIS, 
W.  M.  HARRIS. 


•^  r> 

•->  c- 


No.  669,702. 


(No  Model.) 


R.  G.  NASH. 
PROCESS  OF  STERILIZING  MILK,  &c. 

(Application  filed  Nov.  15,  1897.) 


Patented  Mar.  12,  1901. 


Cf 


J3    J) 


ovJjtti. 


UNITED  STATES  PATENT  OFFICE. 


RICHARD  GRAINGER  NASH,  OF  LUCAN,  NEAR  DUBLIN,  IRELAND. 
PROCESS  OF  STERILIZING   MILK,  &,o. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  669,702*  plated  March  12,  1901. 

',         Application  filed  November  15,  1897.    Serial  No.  658,596.    (No  specimens.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  RICHARD  GRAINGER 
NASH,  a  subject  of  the  Queen  of  Great  Britain 
and  Ireland,  residing,  at  Finnstown  House, 
5  Lucan,  near  Dublin,  Ireland,  have  invented 
a  new  and  useful  Improved  Process  for  Use 
in  Sterilizing  Milk  and  other  Liquids  or  Sub- 
stances, (in  respect  whereof  I  have  obtained 
a  patent  in  Great  Britain,  dated  April  8,  1897, 

10  No.  8,977,)  of  which  the  following  is  a  speci- 
fication. 

This  invention  relates  to  an  improved  proc- 
ess of  treating  milk,  cream,  fruit,  and  other 
comestibles  for  the  purpose  of  effecting  their 

15  sterilization,  the  said  process  being  effected 
in  apparatus  adapted  for  the  reception  of  the 
bottles  or  other  vessels  containing  such  com- 
modities. 
Apparatus  adapted  for  carrying  out  my  im- 

20  proved  process  is  illustrated  in  Figure  1  of 
the  accompanying  drawings,  Figs.  2  and  3 
being  vertical  sections  showing  means  for 
closing  the  vessels  whereof  the  contents  are 
being  treated,  the  former  consisting  of  a  cork 

25  having  a  notch  at  one  end  applicable  for  use 
with  an  ordinary  bottle,  while  the  latter  com- 
prises a  cork  of  the  ordinary  construction 
and  a  bottle-nock  formed  with  a  vent-hole  in 
its  side. 

30  A  is  a  steam-tight  vessel  provided  with  suit- 
able pipes  and  valves  B  C,  serving,  respec- 
tively, for  the  admission  of  steam  and  the 
escape  of  the  water  of  condensation  and  fur- 
nished with  a  steam-gage  a  and  thermometer 

35  a',  the  latter  extending  by  preference  into 
one  of  the  bottles.  A  pipe  and  stop-cock  D 
for  the  admission  of  cold  water  when  required 
may  also  be  provided,  a  door  A',  which  may 
be  rendered  steam-tight  in  any  suitable  uian- 

40  ner,  being  applied  at  a  convenient  part  of 
the  vessel.  A  short  distance  above  the  floor 
of  the  vessel  is  sit  uated  a  perforated  false  bot- 
tomE  whereon  the  bottles  or  other  vessels  con- 
taining the  liquid  or  substance  to  be  treated 

45  are  placed.  If  preferred,  the  bottles  maybe 
placed  in  a  trolley  or  basket  and  then  depos- 
ited on  the  false  bottom.  Above  this  false 
bottom  and  above  the  bottles  is  a  plate  F, 
which  may  be  of  perforated  iron,  suitable 

50  means,  such  as  a  screw /or  lever,  being  pro- 
vided for  effecting  the  vertical  adjustment 
of  the  said  plate,  which  maybe  provided  with 


guides  or  rollers  working  over  rails  /'  in  the 
interior  of  the  vessel  for  facilitating  the  up- 
and-down  movement  thereof.  55 

When  the  liquids  or  substances  to  be  ster- 
ilized are  contained  in  receptacles  of  the  or- 
dinary construction,  such  as  bottles,  a  cork 
G,  having  a  V  or  other  shaped  notch  <j  at  one 
end,  is  forced  into  the  neck  of  the  bottlo  iujt.il  60 
the  bottom  of  the  V-notch  arrives  .just  above 
the  lip  of  the  bottle,  as  shown  in  Fig.  2.    Thus 
a  vent  is  provided  for  the  escape  of  any  gases 
or  odors  which  may  arise  during  the  heating 
or  reheating,  and  upon  the  forcing  home  of  65 
the  corks  in  the  bottle-neck  and  the  contents 
becoming  cool  a  vacuum   is  created  in  the     , 
vessels  above  the-contents.     It  will  be  obvi- 
ous that  the  notc'h  or  groove  g  may  be  formed 
in  the  internal  surface  of  the  neck  instead  of  70 
the  external  surface  of  the  cork,  or  the  neck 
of  the  bottle  may  be  provided  with  a  small 
hole  li,  (see  Fig.  3,)  in  which  case  an  ordinary 
cork  II  is  employed,  the  hole  being  closed  by 
the  side  of  the  cork  when  the  latter  is  forced  75 
into  the  neck.     A  small  channeled  or  tubular 
vent  may,  moreover,  be  introduced  with  the 
cork  when  first  inserted  in  the  neck  of  the 
bottle  and  subsequently  withdrawn  upon  the 
cork  being  driven  home.  80 

In  applying  my  improved  process  to  the 
sterilization  of  milk,  for  example,  the  bottles 
containing  the  same  are  deposited  on  the  per- 
forated false  bottom  E  in  the  steam-tight  ves- 
sel A,  it  having  been  observed  that  all  the  85 
corks  G  (or.H)  are  in  a.  vertical  attitude  and 
the  vent  g  '(or  h)  free.  The  door  A'  having 
been  closed  steam-tight,  the  movable  plate  F 
is  brought  to  within  a  short  distance — say 
one-,eighth  ot  an  inch — of  the  tops  of  the  corks.  90 
Steam  is  now  admitted  to  the  vessel  A  by 
means  of  the  cock  B  and  perforated  pipe  or 
coil  B',  and  when  the  temperature  has  risen 
to  the  desired  height  and  the  necessary  time 
has  been  allowed  for  effecting  sterilization  95 
the  movable  plate  F  is  forced  onto  the  corks, 
so  as  to  press  them  into  their  respective  bot- 
tle-necks, the  plate  being  allowed  to  remain 
in  this  position  until  the  milk  issterilized  and 
cooled.  If  reheating  is  to  be  resorted  lo,  the  100 
movable  plate  F  is  raised  to  the  first  position, 
so  that  on  heat  being  again  applied  in  the  ves- 
sel A  the  corks  are  free  to  rise  in  the  bottle- 
necks and  any  gas  or  bad  odor  that  may  have 


660,702 


risen  since  the  first  heating  is  permitted  to 
escape.  The  movable  plate  is  lowered,  as  be- 
fore explained,  when  the  desired  temperature 
has  been  reached  and  the  required  time  for 
5  effecting  sterilization  has  been  allowed. 

If  the  milk  is  yell  filtered  and  the  temper- 
ature raised  in  bulk  to  160°  Fahrenheit  for 
about  twenty  minutes,  then  cooled  to  90°  Fah- 
renheit,and  bottled  itt  the  latter  temperature. 

10  the  appearance  and  keeping  quality  of  the 
milk  will  be  improved. 

To  obtain  the  beat  results,  the  milk  in  heat- 
ed in  bulk  to  a  temperatureof  about  160°  Fah- 
renheit, cooled  to  about  90°  Fahrenheit,  and 

15  -then  bottled  at  about  the  latter  temperature, 
the  bottles  themselves  having  previously  been 
heated  to  about  90°  Fahrenheit.  Any  bad 
odors  or  gases  which  may  arise  from  the  milk 
during  this  heating  and  cooling  are  allowed 

20  to  escape.  The  bottles  containing  the  milk, 
their  corks  being  arranged  as  hereinbefore  de- 
scribed, are  placed  in  the  sterilizing  vessel  A, 
and  water  heated  to  about  90°  Fahrenheit  is 
run  into  the  said  vessel  in  sufficient  quantity 

a  5  to  leave  the  apertures  of  the  bottle-necks  un- 
covered, the  movable  plate  F  being  then 
brought  into  position  over  the  corks  and  the 
temperature  of  the  water  raised  to  about  160° 
or  212°  Fahrenheit.  Steam  may  now  be  blown 

30  or  otherwise  admitted  above' the  water  with 
a  view  to  removing  any  bad  odors  or  gases 
arising  from  the  milk.  By  this  method  of 
treatment  the  process  of  sterilization  is  ex- 
pedited, the  flavor  and  appearance  of  the 

35  milk  being  at  the  same  time  improved.  If 
desired,  economy  in  the  method  of  treatment 
may  be  effected  by  dispensing  with  the  use  of 
steam  and  employing  direct  fire  heaf,  which 
may  be  applied  beneath  the  apparatus. 

40  Before  effecting  the  corking  of  the  bottles 
sterilized  atmospheric  air  may  be  admitted 
into  the  vessel  A  with  a  view  to  impregnat- 
ing the  milk  with  such  air. 

What  I  claim  as  my  invention,  and  desire 

45  to  secure  by  Letters  Patent,  is — 


1.  In  the  sterilization  of  milk  and  other  liq- 
uids or  substances  the  herein-described  proc- 
ess consisting  in  filtering  the  liquid,  raising 
it  to  a  temperature  of  160°  Fahrenheit,  cool- 
ing it  to  about  90°  Fahrenheit,  bottling  at  the  50 
latter  temperature  and  then  subjecting  the 
bottled  liquid  to  a  high  temperature  in  a  closed 
vessel,  the  escape  from  the  bottles  of  any  gases 

or  bad  odors  evolved  during  the  heating  being 
permitted.  55 

2.  The  herein-described  process  for  the  ster- 
ilization of  milk  and  -other  liquids  or  sub- 
stances consisting  in  filtering  the  liquid,  rais- 
ing its  temperature  in  bulk  to  160    Fahren- 
heit, cooling  it  to  about  90°  Fahrenheit,  bot-  6c 
tling  at  the  latter  temperature  and  then  sub- 
jecting the  bottled  Ifquid  to  a  high  tempera- 
ture in  a  closed  vessel,  the  receptacles  con- 
taining the  liquid  being  in  a  partially-sealed 
condition  whereby  the  escape  from  the  bottles  65 
of  any  gases  or  bad  odors  evolved  during  the. 
heciting  is  permitted  and  regulated;  a  vacu- 
um being  created  in  the  bottles  upon  the  com- 
pletion of  the  sealing  and  the  cooling  of  the 
liquid.  70 

3.  The  herein-described  process  for  the  ster- 
ilization of  milk,  consisting  in  filtering  the 
liquid,  subjecting  it  in  bulk  to  a  temperature 
of  160°  Fahrenheit  for  about  twenty  minutes, 
and  then  to  a  temperature  of  90°  Fahren-  75 
heit,  heating  the  bottles  to  this  latter  tempera- 
ture, bottling  the  milk  at-the  same  tempera- 
ture 90°  Fahrenheit,  partially   sealing   the 
charged  bottles  and  -then  placing  them  in  a 
steam-tight  vessel,  raising  the  temperature  80 
to  about  212°  Fahrenheit,  injecting  steam  into 
the  vessel  for  removing  any  bad  odors  or  gases 
evolved  during  the  heating,  completely  seal- 
ing the  bottles  and  then  cooling  them  and 
their  contents. 

RICHARP  GRAINGER  NASH. 

Witnesses: 

THOS.  P.  ELAM, 
ERNEST  G.  TAYLOR. 


67? 


No.  678,891. 


(.No  Model.) 


J.  C.  MILLER. 
PROCESS  OF  STERILIZING  LIQUIDS. 

(Application  Hied  May  10,  1900.) 


Patented  July  23,  1901. 


2  Sheets-   Sheet   I. 


No.  678,891. 


(No  Model.) 


J.  C.  MILLER. 
PROCESS  OF  STERILIZING  LIQUIDS. 

(Application  filed  Hay  10,  19OO.) 


Patented  July  23,  1901. 


2  Sheets-Sheet  2. 


UNITED  STATES  PATENT  OFFICE. 


JOHN  C.  MILLER,  OF  CANTON,  OHIO,  ASSIGNOR  TO  JACOB  II.  MILLER,  OF 

SAME  PLACE. 

PROCESS  OF  STERILIZING   LIQUIDS. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  678.8&1,  dated  July  23,  1901. 

Application  filed  May  10, 1900.    Serial  No.  16,218.    (No  specimens.) 


To  all  ivliom  it  may  concern: 

Be  it  known  that  I,  JOHN  C.  MILLER,  a  citi- 
zen of  the  United  States,  residing  at  Canton, 
in  the  county  of  Stark  and  State  of  Ohio,  have 
5  invented  new  and  useful  Improvements  in 
Processes  of  Sterilizing  Liquids,  of  which  the 
following  is  a  specification. 

The  invention  relates  to  a  new  process  for 
sterilizing  and  cooling  liquids,  and  more  par- 

10  ticularly  to  a  process  for  treating  milk  to  de- 
stroy bacteria  and  germs  and  to  remove  there- 
from obnoxious  odors  and  tastes,  all  of  which 
mayvbe  accomplished  without  imparting  to 
the  iriilk  a  cooked  taste,  which  is  generally 

1 5  noticeable  iu  milk  sterilized  by  other  processes 
and  means,  and,  furthermore,  without  de- 
stroying the  cream-giving  properties  of  the 
milk,  whereby  the  cream  may  be  skimmed 
from  the  milk  sterilized  by  my  process  the 

20  same  as  if  the  sterilization  had  not  taken 
place. 

The  invention  consists,  broadly,  in  raising 
the  temperature  of  the  milk  to  a  point  below 
the  boiling-point — say,  for  instance,  to  168° 

25  or  170°  Fahrenheit— keeping  the  milk  in  con- 
stant motion  and  in  an  attenuated  stream 
•while  being  subjected  to  a  high  temperature 
on  both  sides  of  the  stream,  then  feeding  the 
milk  from  the  sterilizer  to  a  cooler,  before  en- 

30  tering  which  it  is  subjected  to  the  air  to  lib- 
erate from  it  all  obnoxious  and  disagreeable 
fumes  and  gases. 

The  invention  also  consists  in  certain  other 
steps,  which  will  be  hereinafter  described  and 

35  claimed. 

This  process  may  be  carried  out  by  the  ap- 
paratus shown  in  the  accompanying  draw- 
ings and  which  is  made  the  subject-matter  of 
a  separate  application  filed  May  16, 1900,  Se- 

40  rial  No.  16,854,  or  may  be  carried  out  by  the 
apparatus  shown  and  described  in  my  appli- 
cation for  patent  for  improvements  in  appa- 
ratus for  sterilizing  and  cooling  liquids,  filed 
December  7,  1899,  Serial  No.  739,469,  or  en- 

45  tirely-different  apparatus  may  be  employed 
.  from  those  just  mentioned. 

In  the  accompanying  drawings,  Figure  1  is 
a  side  elevation  of  an  apparatus  for  carrying 
out  my  improved  process.  Fig.  2  is  a  trans- 

50  verse  horiz~ntal  section  on  the  line  x  x  of 
Fig.  1.  Fig.  3  is  a  longitudinal  vertical  sec- 


tional view  on  line  y  y  of  Fig.  2.     Fig.  4  is  a 
horizontal  sectional  view  on  the  line  z  z  of 
Fig,  lj  and  Fig.  5  is  a  side  elevation,  partly 
in  section,  of  the  steam  or  hot -water  in-  55 
jector. 

Referring  to  said  drawings,  1  denotes  the 
supporting-bed,  and  2  the  gear-frame,  the  lat- 
ter consisting  of  vertical  standards  3,  con- 
nected by  cross-bars  4.  60 

5  denotes  the  sterilizer,  which  consists  of 
the  tub  6,  which  incloses  two  cylinders  7  and 
8,  the  latter  being  inclosed  within  the  former 
andforraed  with  a  helical  corrugation  9, which 
throughout  its  entire  length  engages  the  in-  65 
ner  wall  of  the  cylinder  7  and  forms  a  feed- 
screw. The  upper  end  of  the  cylinder  7  is 
provided  with  an  annular  trough  10,  while 
the  upper. end  of  the  cylinder  8  is  provided 
with  an  overhanging  annular  shield  or  flange  70 
11,  which  prevents  the  liquid  fed  upward  by 
the  corrugation  9  being  thrown  out  of  the 
trough  and  also  prevents  the  steam  or  hot 
water  becoming  mixed  with  said  liquid.  12 
denotes  a  pipe  or  conveyer  which  leads  from  75 
said  trough  and  communicates  with  the  cooler 
hereinafter  described. 

13  denotes  a  supply-pipe,  the  upper  end 
of  which  is  provided  with  a  funnel  14,  into 
which  the  liquid  is  adapted  to  be  fed,  and  80 
the  lower  end  of  which  communicates  with  a 
transverse  pipe  15,  which  communicates  with 
the  bottom  of  the  cylinder  7  and  is  adapted 
to  supply  the  liquid  to  said  cylinder  below  the 
bottom  of  the  cylinder  8.  85 

a  denotes  a  vertical  tube  arranged  centrally 
within  the  cylinder  8  and  secured  thereto  by 
braces?)  and c.  Each  end  of  this  tube  is  open, 
and  the  upper  end  is  provided  with  afuuneld. 

16  denotes  ashaft  fixed  in  the  bottom  of  the  90 
cylinder  8  and  having  its  lower  end  stepped 
in  a  bearing  17,  formed  in  the  bottom  of  the 
cylinder  7.     This  shaft  is  adapted  to  be  ro- 
tated in   any  suitable  manner,   preferably 
by  providing  it  with  a  gear  e,  which  meshes  95 
with  a  gear/,  fixed  to  the  drive-shaft  g,  and 
will  impart  a  rotary  movement  to  the  cylinder 
8  to  feed  the  liquid  in  the  bottom  of  the  cyl- 
inder 7  upward  into  the  trough  10.     Steam  or 
hot  water  is  adapted  to  be  injected  into  the  100 
cylinder  8  to  raise  the  temperature  of  the 
liquid  as  it  is  being  fed  upward  in  an  atten- 


s 


678,891 


uated  stream  from  the  bottom  of  the  cylinder 
7  and  between  the  cylinders  I  and  8  by  the 
helical  rib  or  feed-screw,  whereby  the  liquid 
under  treatment  will  be  thoroughly  sterilized. 
5  To  maintain  an  equal  temperature  around 
the  outside  of  the  cylinder  7  and  the  inside 
of  the  cylinder  8,  and  thereby  subject  all  pa.r- 
ticles  of  the  liquid  to  a  uniform  temperature, 
I  provide  an  in  jecfpr  7&>  which  I  locate  between 

10  the  tub  C  ami 'the  outer  cylinder  7.  This 
injector  consists  of  a  tube  7t',  the  upper  end 
of  whic^  is  be.nt  over  the  funnel  d  to  direct 
the  steam  and  hot  water  into  said  funnel. 
The  lower  gnd  of  the  tube  is  flared,  as  shown 

15  at  W,  -and  projecting  within  this  flared  end 
is  a  steam  or  hot- water  pipe  h3,  controlled  by 
a  cock,  A4  and  connected  at  its  .upper  end  to 
the  main  steam-pi pe/<3.  A  second  steam-pipe 
7i6,  provided  with  a  controlling-cock  h1,  pro- 

20  jec.ts  through  the  tub  6  and  is  connected  with 
a  perforated  coil  hs,  which  is  arranged  within 
the  tub  at  the  bottom  thereof. 

When  the  machine  is  in  operation,  the  hot 
water  is  fed  into  the  tub  and  entirely  sur- 

25  rounds  the  cylinder  7.  The  cock  h4  is  now 
opened  and  the  injector  put  into  action.  The 
hot  water  is  now  drawn  from  the  tub  by  the 
injector  and  fed  into  the  funnel  d  and  pass- 
ing down  the  centrally- disposed  vertical  pipe 

30  is  discharged  into  the  cylinder  8  at  the  bot- 
tom thereof.  It  will  thus  be  seen  that  the 
cylinders  7  and  8  will  be  kept  at  the  same 
temperature,  so  that  the  milk  being  fed  be- 
tween said  cylinders  will  have  a  uniform  tem- 

35  perature.  If  desired,  the  tub  may  be  pro- 
vided with  an  overflow-pipe  h9. 

After  the  liquid  has  been  thoroughly  ster- 
ilized it  is  desirable  to  cool  the  same  or  re- 
duce it  to  a  low  temperature,  by  doing  which 

40  it  is  found  that  the  cooked  taste  so  objection- 
able in  sterilized  liquids  is  entirely  removed, 
and  the  sudden  subjection  of  the  liquid  to 
a  lower  temperature  entirely  destroj's  any 
germs  or  bacteria  which  may  be  in  the  liquid. 

45  It  is  essential  in  transferring  the  liquid  from 
the  sterilizer  to  the  heater  to  pass  it  through 
the  air  or  vent  it,  so  as  to  permit  of  the  es- 
cape of  the  obnoxious  fumes  and  gases.  The 
manner  of  accomplishing  this  will  soon  ap- 

50  pear  from  the  following  description: 

The  cooler  hereinbefore  referred  to  consists 
of  a  tub  or  casing  19  and  the  cylinders  20  and 

21.  Within  the  tub  19  and  within  the  cylin- 
der 21  is  adapted  to  be  placed  a  cooling  agent, 

55  such  as  cold  water,  or,-4f  desired,  I  may  use 
cold  water  in  the  tub  and  cold  water  and  ice 
in  the  cylinder  21.  The  inner  cylinder  21  is 
provided  with  a  helical  corrugated  feed-screw 

22,  which  coacts  with  the  interior  wall  of  the 
60  cylinder  20  to  feed  the  liquid  under  treatment 

upwardly  in  a  like  manner  as  in  the  descrip- 
tion of  the  sterilizer. 

The  conductor-pipe  12  extends  from  the 

trough  of  the  sterilizer  to  a  feed-pipe  23,  which 

65  communicates  with  a  pipe  24,  which  leads  to 

the  space  between  the  cylinders  20  and  21  and 

conveys  the  liquid  from  the  sterilizer  to  said 


space.  As  the  liquid  is  discharged  from  the 
pipe  12  into  the  pipe  23  it  is  subjected  to  the 
atmosphere,  and  the  gases  and  fumes  sepa-  70 
rated  from  said  liquid  by  the  action  of  the 
sterilizer  are  liberated,  so  that  the  liquid 
when  admitted  to  the  cooler  is  freed  from  such 
fumes  and  gases  and  is  in  condition  to  have 
any  bacteria  or  germs  therein  destroyed  by  75 
the  shock  incident  to  the  sudden  changing  of 
the  temperature  of  the  liquid.  The  cylinder 
21  is  provided  with  a  shaft  25  for  rotating  it, 
and  this  shaft  is  provided  with  a  gear-wheel 
25',  meshing  with  a  gear  252,  fixed  to  the  drive-  80 
shaft.  The  cylinder  is  also  provided  with  a 
centrally-disposed  tube  26,  open  at  each  end 
and  having  at  its  upper  end  a  funnel  26'. 
Through  this  funnel  is  adapted  to  be  passed 
cold  water  from  a  pipe  27',  provided  with  a  85 
stop-cock  27*.  The  upper  end  of  the  cylinder 
20  is  provided  with  a  trough  27,  while  the  up- 
per end  of  the'cylinder  21  is  provided  with 
an  overhanging  flange  or  shield  28. 

29  denotes  a  discharge-pipe  leading  from  90 
the  trough  27  to  a  point  where  the  liquid  is 
to  be  bottled  or  stored. 

The  cylinder  20  of  the  cooler  is  preferably 
provided  with  a  spiral  strip  42,  having  a  con- 
tinuous flange  43  to  form  a  spiral  chamber,  95 
and  is  provided  at  its  upper  end  with  a 
trough  42a,  having  an  outlet-pipe  42"  near  its 
upper  edge  and  may  be  inclosed  within  the 
casing  19.     The  tub  at  the  lower  end  com- 
municates with  a  vertically-disposed  external  100 
pipe  42d,  which  leads  upwardly  and  commu- 
nicates with  the  trough  42". 

A  cold-water  pipe  42e,  provided  with  a  stop- 
cock 42f,  extends  through  the  trough  42a  and 
communicates  with  the  upper  end  of  the  tub.  105 
The  ice,  if  used  as  a  cooling  agent,  is  placed 
within  the  cylinder  21  and  the  water  turned 
on  and  discharged  from  its  respective  pipes 
27'  and  42°.     The  water  discharging  from  the 
former  pipe  enters  the  funnel  of  the  verti-  iio 
cally-disposed  tube  and  is  discharged  at  the 
bottom  of  the  inner  cylinder  and  flows,  up- 
ward over  the  flange  or  shield  28  and  empties 
into  the  trough  42a  and  escapes  through  the 
escape -pipe  42b.     The  water  entering  the  115 
outer  cylinder  passes  in  a  tortuous  stream, 
around  the  same  until  it  reaches  the  lower 
end  of  the  cylinder,  from  whence  it  escapes 
into  the  vertical  pipe  42d,  and  is  led  to  the 
trough  42a  and  discharged  therefrom  through  120 
the  escape-pipe  42b. 

From  the  foregoing  description,  taken  in 
connection  with  the  accompanyingdrawings, 
it  is  believed  that  the  process  will  be  fully 
understood  without  requiring  an  extended  125 
explanation.  It  may  be  well  to  lay  stress 
upon  the  fact  that  the  process  is  a  continuous 
one  and  that  there  are  no  periods  of  rest, 
thereby  enabling  me  to  carry  out  the  process 
without  waste  of  time,  which  is  common  to  130 
processes  used  for  similar  purposes,  wherein 
after  the  liquid,  under  treatment  has  been 
raised  to  a  certain  temperature  it  is  held  to 
that  temperature  for  a  certain  period  before 


678,891 


halt  Fn  lld  t0  the  C0oler>  thus  necessitating 
halt  m  the  process,  and  consequently  reduc 
ing  the  capacity  of  the  machine  with  which 

^cooler  m  a  like  manner  thorougTyU™  l 


« 
the 


eps:  suddenly  raising 


Where°f  Ihave  hereunto  set 

°f  tw°  Ascribing  « 


JOHN  C.  MILLER. 
Witnesses  : 

BENJ.  G.  COWL, 
SAML.  A.  DRURY. 


78" G,  8- IS 


No.  786,819.  PATENTED  APR.  11,  1905. 

C.  DE  JONG. 
PROCESS  OF  STERILIZING  MILK  OR  OTHER  FLUIDS. 

AiVLICATION  FILED  JAN.  3,  1903. 


/  J-\j 


No.  786,819. 


Patented  April  11,  1906. 


UNITED  STATES  PATENT  OFFICE 


CORSTIAAN  |)K  .JONG,  OF  HUIZE.SNIPPEHCHRIK  AMSTELVEENSCHE  WE(i 
NEAR  AMSTERDAM,  NETHERLANDS. 


PROCESS  OF  STERILIZING  MILK  OR  OTHER  FLUIDS. 


SPECIFICATION  forming  part  of  Letter*  Patent  No.  786,819,  dated  April  11,  1905. 

Application  filed  January  3, 1903.    Serial  Ho.  137,878. 


To  nil  irltoni  it  IIKII/  concern:. 

lie  it  known  that  I,  COUHTIAAN  UK  JONO,  a 
subject  of  the  Queen  of  the  Netherlands,  re- 
siding in  Ilni/.c Snippesclirik  Amstelveensche 
5  Weg,  near  Amsterdam,  Netherlands,  have  in- 
vented certain  new  and  useful  Improvements 
in  Processes  of  Sterilizing  Milk  or  other 
Fluids,  of  which  the  following  is  a  specifica- 
tion. 

to  M.v  invention  aims  to  pr<TVide  a  new  ster- 
i4tzing  proci'.ss  which  is  very  effective  and 
which  is  easily  carried  out  and  requires  only 
the  simplest  «|  paratus,  which  is  cheap  in  first 
cost  and  practically  never  requires  repair. 

1 5  The  process  employs  heat  and  finds  its  most 
common  application  in  the  sterilizing  of  milk, 
hut  may  be  applied  to  other  fluids. 

Processes  employing  heat  are  already  well 
known.     Such  known  processes,  however,  are 

20  very  detailed,  especially  in  view  of  the  appara- 
tus employ  ed  in  carrying  them  out,  and  possess 
other  disad  vantages  and  other  inconveniences 
which  are  avoided  by  my  improved  process. 
As  is  known,  sterilization  by  means  of  a 

25  single  heating  depends  only  on  the  period  of 
time  during  which  the  nitro-organisms  are 
subjected  to  a  determined  temperature.  The 
higher  this  temperature  is  carried  the  shorter 
can  the  period  of  time  be.  This  circumstance 

30  is  of  especial  weight  where  fluids  are  to  be 
treated  which  readily  undergo  chemical' 
changes  during  heating. 

One, of  the  known  processes  employed  is  the 
so-called  "  paste uri /ing,"  which  is  cliaracteK- 

35  ized  by  a  refloated  warming  to  a  temperature 
below  100°  centigrade  (70°  to  !)<)  centigrade) 
in  order  to  permit  in  the  intervals  the  devel- 
opment of  the  spores  into  bacteria  in  vege- 
table form,  which  then  upon  the  successive 

40  warmings  arc  gradually  killed.     In  this  proc- 
ess, thereforo,the  spores  are  not  directly  killed. 
My  improved  process  aims  at  a  direct,  ab- 
solute sterilizing  of  the  fluid,  especially  of 
milk,  by  means  of  the  employment  of  a  high 

45  temperature  (that  is  to  say,  a  temperature 
materially  above  100°  centigrade)  during  a 
very  short  time.  My  process  aims  not  only 
at  the  killing  of  the  bacteria  themselves,  but 
also  simultaneously  the  killing  of  the  spores. 


In  order  to  attain  this  end,  I  propose  to  heat  50 
the  fluid  to  a  temperature  sufficiently  high  to 
completely  sterilize  it  for  such  a  short  time 
as  to  avoid  modifying  its  proper  constitution. 
The  process  is  preferably  carried  out  in  de- 
tail by  passing  the  fluid  >>t  a  high  velocity  5$ 
through  u  tube,  heating  it  above  its  boiling- 
point  i'n  the  fore  part  of  said  tube — as,  for 
example,  by  means  of  a  steam-jacket  sur- 
rounding the  tube — and  cooling  it  in  the  rear 
part  of  said  tube  —as,  for  example,  by  means  60 
of  a  water-jacket. 

The  accompany  ing  drawing  shows  an  appa- 
ratus suitable  for  the  carrying  out  of  the  proc- 
ess.    The  apparatus  shown  consists,  essen- 
ticHy,  of  a  tubular  coil  «,  the  fore  part  of  65 
which  is  preferably  of  smaller  diameter  than 
the  rear  part  and  is  surrounded  by  a  Chamber 
/>  in  order  to  heat  the  fluid  passing  through 
this  part  of  the  tube  materially  above  its  boil- 
ing-point and  for  a  sufficient  length  of  time  70 
by  means  of  steam  under  very  high  pressure 
or  by  means  of  any  other  suitable  heating 
medium  at  a  high  temperature.    The  rear  part 
of  the  tube,  which,  preferably,  as  above  ex- 
plained, is  of  greater  diameter  than  the  fore  75 
part,  is  likewise  provided  with  a  chamber  or 
jacket  c  in  order  to  quickly  and  immediately 
cool  the  hot  fluid  by  means  of  water  or  some 
other  cooling  medium.     Between  the  heating 
and  cooling  parts  of  the  tube  there  is  prefer-  80 
ably  arranged  a  thermometer  <l  in  order  to  be 
able  to  observe  the  temperature.     The  length 
and  diameter  of  the  tube,  us  well  as  the  tem- 
perature of  the  heating  medium  and  the  ve- 
locity of  the  fluid  through  the  tube,  are  such  85 
nnil  arc  so  arranged  relatively  to  each  other 
that  the  length  of  timoduring  which  the  fluid 
is  subjected  to  the  maximum  temperature  is, 
on  the  one  hand,  sufficient  for  complete  sterili- 
zation, and,  on  the  other  hand,  is  too  short  90 
for  any  change  whatever  in  the  proper  con- 
stitution of  the  fluid.     When  these  precau- 
tions are  observed,  milk,  which  is  in  the  great- 
est degree  sensitive  to  all  kinds  of  influences, 
comes  out  of  the  apparatus  not  only  perfectly  95 
and  completely  sterilized,  but  also  unchanged 
in  color,  smell,  and  taste.     The  exact  length 
of  time  the  fluid  is  subjected  to  the  healing 


786,819 


action  varies,  of  course,  with  different  fluids 
and  dimensions  of  the  apparatus.  In  prac- 
ticing my  process  for  example,  in  sterili/.ing 
milk  1  have  obtained  good  results  when  using 
3'  a  heating-tube  of  about  twenty-seven  meters 
in  length  and  about  eight  millimeters  in  diam- 
eter and  wording  at  a  temperature  of  from 
about  145'  to  150  centigrade  (293^  to  302° 
Fahrenheit)  by  regulating  the  velocity  of  the 

to  fluid  in  such  a  manner  that  ten  liters  of  sterile 
milk  are  produced  in  one  minute,  in  which 
case  the  velocity  of  the  fluid  amounts  to  about 
three  meters  in  one  second.  In  thus  practic- 
ing my  process  the  fluid  is  rapidly  heated 

15  throughout  highly  above  its  boiling-point  for 
a  short  period,  passing  with  great  velocity 
through  the  long  tube,  which  is  preferably  of 
the  small  diameter  stated,  whereby  in  a  sure  j 
and  perfect  manner  all  parts  of  the  fluid  come  ' 

20  in  contact  with  the  hot  walls  of  the  heating- 
pipe,  and  the  milk  of  the  liquid  possesses  the 
highest  temperature  only  for  a  very  short 
time. 
The  simple  apparatus  which  may  be  used 

25  for  the  carrying  out  of -tny  process  has  the 
great  advantage  over  other  apparatus  ope  rap- 
ing with  high  temperatures  that  it  avoids  the 
necessity  for  stirring  mechanism  to  prevent 
burning  of  the  fluid  and  that  on  account  of 

30  its  simplicity  it  can  be  very  cheaply  made  and 
is  substantially  incapable  of  getting  out  of 
order. 

Though  I  have,  described  with  great  particu- 
larity of  detail  a  process  embodying  my  in- 

35  vention  and  an  apparatus  suitable  for  the  car- 
rying out  of  tb&  process,  yet  it  will  be  under- 
stood that  the  process  described  may  be  modi- 
fied by  thube  skilled  in  the  art  without,  depar- 
ture from  the  invention  and  that  a  great  va- 

40  riety  of  apparatus  may  be  employed  in  the  car- 
rying out  of  the  process. 

The  tube  a  can  of  course  be  bent  or  wound 
in  various  ways  and  may  be  made  of  any  de- 
sired material  which  may  seem  suitable. 
5       J  claim  as*  my  invention — 

1.  The  process  of  sterilizing  fluids  which  are 
very  sensitive  to  heat,  which  consists  in  heat- 


ing the  fluid  to  a  temperature  sufficiently  high 
to  completely  sterilize  it,  but  for  such  a  short 
time  as  to  avoid  modifying  its  original  consti-  50 
tution  and  properties,  substantially  as  and  for 
the  purpose  set  forth. 

2.  The  process  of  sterilizing  fluids  which  are 
very  sensitive  to  heat,  which  consists  in  im- 
parting to  the  fluid  a  very  high  velocity,  heat-  55 
ing  it  highly  above  its  boiling-point,and  imme- 
diately cooling  .it,  substantially  as  and  for  the 
purpose  set  forth. 

3.  The  process  of  sterilizing  fluids  which  arc 
sensitive  to  heat,  which  consists  in  passing  the  60 
fluid  in  a  comparatively  small  stream  into  con- 
tact with  a  highly-heated  medium,  and  there- 
by heating  it  above  its  boiling-point  so  that  its 
complete  sterilization  takes  place,  and  then 
cooling  it  by  bringing  it  into  contact  with  a  65 
cooling  medium  before  its  original  constitu- 
tion and  properties  are  changed. 

4.  The  process  of  sterilizing  fluids  which  are 
sensitive  to  heat,  which  consists  in  causing  the 
fluid  to  pass  at  a  high  velocity  along  a  conduit,  7° 
and  at  one  point  in  its  passage  subjecting  it 
while  in  motion  to  the  action  of  a  high  degree 

of  heat,  so  that  the  fluid  is  raised  well  above 
its  bojling-point,  and  then  subjecting  it  to  a 
cooling  action  before  the  action  of  the  heat  lias  75 
been  continued  long  enough  to  change  the 
original  properties  of  the  fluid. 

5.  Theprocessof  sterilizingmilk  which  con- 
sists in  heati  ng  the  same  to  a  temperature  above 
its  boiling-point  to  completely  sterilizeit,  and  8c 
then  cooling  it  before  its  proper  constitution 

is  modified. 

6.  The  process  of  sterilizing  milk  which  con- 
sists in  heating  the'  same  to  a  temperature  con- 
siderably above  its  Jx>iling-point  for  a  brief  85 
period, and  then  immediately  coolingthe same. 

In  witness  whereof  I  have  hereunto  signed 
my  name  in  the  presence  of  two  subscribing 
witnesses. 

CORSTIAAN  DE  JONG. 

Witnesses: 

W.  F.  TROOST. 
PAUL  STAAL. 


. 


0.  C.  PALMEE. 
PEOCESS  OF  STERILIZING  MILK. 
APPLICATION  FILED  FEB.  18,  1907. 


963,244. 


Patented  July  5, 1910. 


UNITED  STATES  PATENT  OFFICE. 

CASSIUS   CLAY  PALMER,   OF   CRANFORD,   NEW  JERSEY.   ASSIGNOR   TO   MARTHA  ELLA 
PALMER.  OF  CRANFORD  TOWNSHIP.   UNION  COUNTY,  NEW  JERSEY. 


PROCESS   OF  STERILIZING  MILK. 


963,244. 


Specification  of  letters  Patent.  Patented  July  5,  1910. 

Application  filed  Febiuaiy  16,  1907.     Serial  No.  357,670. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  CASSIUS  CLAY  PALMER, 
a  citizen  of  the  United  States,  and  a  resi- 
dent of  Cranford,  in  the  county  of  Union 
5  and  State  of  Xew  Jersey  have  invented 
certain  new  and  useful  Improvements  in 
Processes  of  Sterilizing  Milk,  of  which  the 
following  is  a  specification. 

This  invention  relates  to  an  improvement 

10  in  the  process  of  sterilizing  milk,  the  object 

being  to  destroy  the  germs  of  decomposition 

or  disease  commonly  present  in  unsterilized 

milk. 

The   invention  consists  in  the  improved 
15  process  set  forth  in  and  falling  within  the 
scope  of  the  appended  claims. 

In   order  to   destroy  the  germs  such   as 
above  recited,  I  have  found  that  it  is  de- 
sirable to  heat  the  milk  to  a  temperature 
20  upward  of  167°  F.,  and  furthermore,  that 
it  is  desirable  that  the  entire  body  of  milk 
be  subjected  to  heat  at  the  same  time;  that 
is  to  say,  no  portion  or  particle  of  the  milk 
should  be  left  unheated,  while  it  is  further 
25  desirable   that   the   milk   should   not   reach 
the  boiling  point. 

In  carrying  out  my  invention  I  pass  a  cur- 
rent of  'heated  air  to  the  body  of  milk  and 
preferably  force  such  air  through  the  milk 
30  by  pressure  or  suction,  so  that  the  body  is 
agitated  and  the  heated  air  well  distributed 
therethrough,  thus  resulting  in  the  complete 
and  uniform  heating  of  the  entire  bulk. 

In    the    accompanying    drawing    I    have 
35  shown  one  form  of  apparatus  by  means  of 
which  my  invention  may  be  carried  into  ef- 
fect, but  it  will  of  course  be  understood  that 
other  forms  of  apparatus  may  be  employed 
in  the  performance  of  the  process. 
40       In  the  accompanying  drawings  A   indi- 
cates a  heater,  B  a  receptacle  containing  the 
body  or  bulk  of  milk,  and  C  indicates  a  com- 
pressor.    The  heater  A,  which  may  be  of 
any  suitable  construction  of  stove,  furnace 
45  or  the  like,  has  therein  an  air  pipe,  pref- 
erably in  the  form  of  a  coil  indicated  at  5, 
and  provided  with  an  open  end  portion  0, 
enlarged  or  flared  and  which,  if  desired,  may 
be  covered   with   a    screen   7  of   fabric   or 
50  other  suitable  material  for  the  purpose  of 
preventing   the   entrance  of   dust   and   the 
like.     This  coil  is  connected  with  the  re- 
ceptacle B  by  means  of  suitable  pipe  connec- 
tions 8,  leading  into  the  receptacle  and  ter- 
55  minating  preferably  in  a  coil  9  provided 


with  air  outlets  or  perforations  10.  The 
receptacle  B  and  the  compressor  C  are  also 
connected  by  the  air  pip  11  and  such  com- 
pressor is  preferably  in  the  nature  of  a 
suction  device  exerting  a  drawing  or  suction  00 
effect  upon  the  body  of  milk  sufficient  to 
draw  the  heated  air  which  passes  through 
the  heating  coil  and  the  connection  8,  to 
the  coil  9,  and  thence  through  the  openings 
10  into  the  body  of  milk.  This  action  of  05 
the  compressor  in  drawing  the  heated  air 
through  the  orifices  or  perforations  10  in 
the  coil  tends  to  draw  such  air  upward 
through  the  body  of  milk  and  thus  cause  the 
agitation  or  bubbling  of  the  milk.  As  the  70 
compressor  is  started  the  air  from  over  the 
milk  will  be  exhausted  and  a  vacuum  pro- 
duced. At  the  same  time  the  heater  is  in 
operation  and  the  coils  of  the  interior  of 
such  heater  raised  to  the  desired  temperature  75 
necessary  to  sterilize  the  air  as  it  passes 
through  the  pipes.  The  vacuum  in  the  milk 
receptacle  or  tank  draws  the  air  through 
the  pipes  between  the  heater  and  the  tank, 
thus  causing  the  agitation  before  described  80 
and  at  the  same  time  the  heat  of  the  air 
assists  in  raising  tfte  temperature  of  the 
milk  to  the  desired  degree  to  insure" steriliza- 
tion. It  is  obvious  that  by  this  process  it 
will  be  impossible  for  any  portion  of  the  85 
milk  to  escape  contact  with  the  temperature 
necessary  to  cause  the  sterilization. 

If  desired,  the  receptacle  B  may  be  placed 
in  an   auxiliary  heating  device  such  as  a 
sand  bath  D,  and  the  pipe  connection  be-  90 
tween   the  heater   and   the  receptacle   pro- 
vided with  a  thermometer  12. 

In  the  present  invention  I  do  not  limit 
myself  to  drawing  air  through  the  milk  by 
suction,  for  any  other  arrangement  may  be  '& 
employed  for  passing  the  air  through  the 
body  of  milk. 

After    sterilizing    the    milk    should    be 
cooled  as  rapidly  as  possible  and  any  suit- 
able means  may  be  employed  for  this  pur-   10° 
pose. 

Having  thus  described  my  invention,  what 
I  claim  as  new  and  desire  to  secure  by  Let- 
ters Patent  is : 

1.  The  process  of  sterilizing  milk,  which  106 
consists  in  passing  fine  streams  or  globules 

of  air  heated  to  a  sterilizing  temperature 
through  a  body  of  milk  for  a  period  of  time 
sufficient  to  render  the  milk  sterile. 

2.  The  process  of  sterilizing  milk,  which  110 


063,244 


consists  in  placing  a  body  of  milk  in  a 
closed  container,  forcing  a  body  of  air  heat- 
ed to  approximately  150°  F.  through  the 
body  of  milk,  the  air  being  broken  up  into 
fine  streams  or  globules  in  passing  through 
the  milk  so  as  to  come  in  intimate  contact 
with  the  milk  particles,  and  creating  a  cir- 
culation of  the  air  through  the  container. 


In   testimony   whereof   I   have  hereunto 
signed  my  name  to  this  specification  in  the  10 
presence  of  two  subscribing  witnesses. 

CASSIUS  CLAY  PALMER. 

Witnesses : 

R.  B.  CAVANAGII, 
Jos.  J.  PIEUAXRO. 


0/\  r        v  t  0 
J  b  ,      ;  2  v«. 


t.    WltiWfcft. 

PEOCESS  FOE  STERILIZING  MILK  AND  MILK  PRODUCTS, 
APPElCATION  TILED  SEPT.  12,  1910. 


1,006,992. 


Patented  Oct.  24, 1911. 


UNITED  STATES  PATENT  OFFICE. 


1,006,992. 


EMIL  WIENER,   OF  VIENNA,   AUSTRIA-HUNGARY. 
PROCESS  FOR  STERILIZING  MILK  AND  MILK  PRODUCTS. 

Specification  of  Letters  Patent.         Patented  Oct.  24,  191 1. 

Application  filed  September  12,  1910.    Serial  No.  581,615. 


To  all  ii'Tiom  it  may  concern: 

Be  d  known  that  I,  .EMIL  WIEXERJ  doctor 
of  medicine,  subject  of  the  Emperor  of  Aus- 
tria-Hungary, residing  at  Vienna,  in  the 
5  Empire  of  Austria-Hungary,  have  invented 
certain  new  and  useful  Improvements  in  the 
Process  for  Sterilizing  Milk  and  Milk  Prod- 
ucts, of  which  the  following  is  a  specifica- 
tion, reference  being  had  therein  to  the  ac- 

10  companying  drawing. 

The  sterilization  of  liquids  and  in  par- 
ticular of  milk  by  the  employment  of  ozone 
or  ozonized  air  is  already  known;  in  ac- 
cordance with  the  methods  heretofore  known 

15  the  milk  or  other  liquids  to  be  sterilized 
are  treated  either  by  conducting  them  into 
a  sieve  and  filling  the  chamber  into  which 
the  drops  or  jets  fall  with  ozonized  air,  or, 
ozonized  oxygen  is  emulsified  with  the  liquid 

20  to  be  atomized  and  conducted  wi<h  an  excess 
of  ozone  into  bottles.  These  hitherto  known 
processes  do  not  give  the  desired  results 
more  particularly  as  regards  the  special  pur- 
poses of  sterilizing  milk  because,  as  experi- 

25  ments  have  demonstrated,  an  effective  ster- 
ilization of  the  milk  by  ozone,  while  simul- 
taneously avoiding  any  destruction  of  the 
organic  constituents,  can  only  be  effected 
when  the  milk  is  exposed  to  the  ozone  in  a 

SO  very  finely  divided  state  and  provided  also 
that  this  action  is  restricted  to  a  short  pe- 
riod, and  further  no  ozone  must  remain  in 
the  liquid. 

The   process,   forming  the  object   of  the 

36  present  invention  is  based  upon  the  knowl- 
edge referred  to  above  that  the  milk  sub- 
jected to  the  action  of  the  ozonizing  air  in 
an  extremely  finely  divided  or  atomized  con- 
dition must,  if  the  good  properties  of  the 

40  milk  are  not  to  be  endangered,  be  only 
subjected  to  this  action  for  a  short  time 
and  this  reaction  must  also  be  followed  by 
an  aerating  process  by  means  of  which  the 
particles  of  ozonized  air  remaining  in  the 

46  milk  are  eliminated  and  any  alterations  in 
the  taste  and  smell  experienced  by  the  milk 
during  the  ozonizing  removed. 

As  regards  the  aerating  process  it  may  b- 
mentioned  that  it  is  already  known  to  fret; 

60  milk  sterilized  by  the  boiling  process  from 
the_  taste  of  boiling  which  it  acquires  by 
aerating  it  with  sterilized  air;  it  is.  how- 
ever, novel  to  combine  this  aerating  process 
with  the  ozor  izing'process  and  thereby  elim- 

55  inate  the  ozonizing  taste  from  the  milk  and 


simultaneously  to  prevent  ozonized  air  par- 
:  tides  from  remaining  in  the  milk. 

Figures    1    and   3   of  the   accompanying 
I  drawing  illustrate  two  forms  of  apparatus 

suitable  for  effecting  the- sterilizing  and  cle-  'fin 
j  odorizing  processes  in  accordance  with  the 
1  invention.     Fig.  2  shows  a  modified  form 
of  a  part  of  the  apparatus. 

In  the  form  of  apparatus  illustrated  in 
Fig.  1  the  milk  is  sprayed  under  pressure  65 
through  the  spraying  nozzle  o  into  a  coni- 
cally  flaring  chamber  n  thereby  drawing  in 
with  it  the  ozonized  air  supplied  through  the 
socket  m.    .By  the  action  of  the  ozone  on 
the  finely  divided  milk  the  latter  is  steril-   70 
ized  and  then  flows  over  the  trickling  sur-   ' 
faces  -t  arranged  in  a  second  vessel  a;  upon 
these  surfaces  it  comes  into  intimate  con- 
tact with  the  sterilized  fresh  air  blown:in 
in  counter  current  through  the  conduit  r  or  76 
drawn  in  through  the  conduits  s  thus  caus- 
ing it  to  lose  the  foreign  flavor  acquired 
through  the  ozonizing  whereupon  it  flows 
off  in  a  deodorized  condition  through  the 
socket  h.  go 

The  flow  of  the  ozonized  air  to  the  steril- 
izing chamber  n  can  be  produced  by  any 
suitable  mechanical  means,  such  for  example 
as  by  a  special  suction  or  forcing  apparatus, 
instead  of  by  the  suction  effect,  of  the  spray-  35 
ing  nozzle  o.    The  contact  of  the  milk  with 
the  sterilized  air  can  also  be  effected  by  run- 
ning the  milk  through  the  vessel  b  shown 
in  Fig.  2,  in  which  a  large  number  of  collect- 
ing and  overflow  plates  i  k  are  arranged,  the  90 
sterilized  milk  flowing  over  them  in  thin 
layers  while  the  sterilized  air  is  drawn  or 
forced  through  the  vessel  b  in  the  same  or     • 
the  opposite  direction. 

Instead  of  drawing  the  ozonized  air  95 
through  the  milk  under  pressure  as  in  the 
method  of  operating  described  above,  the 
Arrangement  may  be  inverted  by  drawing 
the  milk  through  the  ozonized  air  supplied 
under  pressure  by  means  of  the  atomizing 
nozzle.  Or  again  both  the  ozonized  air  and 
the  milk  to  be  sterilized  can  be  supplied  to 
'lie  mixing  and  pulverizing  nozzle  under 
pressure.  This  arrangement,  in  which  the 
suction  and  atomizing  of  the  milk  are  effected  105 
by  the  .suction  effect  of  the  jet  of  compressed 
air  .surrounding  the  mixing- nozzle,  presents 
the  advantage  that  the  mixing  of  the  jet  of 
milk  with  the  ozonized  air  is  rendered  ex- 
tremely intimate  and  efficacious.  The  aera-  no 


300 


1,006,992 


tion  following  the  ozonizing  can  also  be 
effected  in  the  sterilizing  vessel  in  the  fol- 
lowing manner:  The  sterilized  air  is  blown 
through  the  liquid  accumulating  on  the  bot- 
5  torn  of  the  vessel  and  continually  passing 
off  through  an  overflow  or  siphon,  after 
which  it  leaves  the  ozonizing  vessel  together 
with  the  ozonized  air  through  a  flue  ar- 
ranged above  the  level  of  the  liquid. 

10  In  Fig.  3  an  apparatus  enabling  this  mod- 
ification of  the  process  to  be  carried  out  is 
illustrated  diagrammatically  in  section.  The 
whole  of  the  operation  here  takes  place  in 
the  vessel  d  which  is  normally  closed  and 

15  through  the  walls  of  which  a  number  of  tu- 
bular conduits  pass;  the  ozonizfd  air  under 
pressure  is  conducted  through  the  conduit 
m,  to  the  nozzle  w  and  draws  in  with  it  the 
milk  which  is  supplied  through  the  con- 

20  duit  q  to  the  interior  of  the  nozzle  v  and  this 
milk  either  in  the  nozzle  itself  or  by  means 
of  suitable  atomizing  appliances  of  a  known 
kind  arranged  in  front  of  the  nozzle  is  atom- 
ized so  as  to  form  a  mist  the  fine  bubbles  of 

25  which  are  subjected  to  the  action  of  the 
ozonized  air.  The  liquid  which  reforms 
by  the  assemblage  of  the  mist  bubbles  col- 
lects in  the  lower  part  of  the  vessel  d  and 
is  conducted  away  through  a  suitably  ar- 

30  ranged  siphon  z  in  such  a  manner  that  it  is 
maintained  at  an  approximately  constant 
level  in  the  reservoir  d.  A  perforated  tube 
/  is  arranged  at  the  bottom  of  the  vessel  d 
and  connects  with  a  conduit  g  supplying 

35  sterilized  air;  through  its  perforations  ster- 
ilized air  is  forced  in  a  number  of  small  jets 
through  the  milk  which  is  maintained  at 
a  certain  level.  By  this  means  the  milk  is 
deodorized  and  any  ozonized  particles  of  air 

40  remaining  in  it  are  carried  off  so  that  their 
continued  action  upon  the  milk  is  avoided. 
Tbe  sterilized  air  then  passes  out  of  the  ves- 
sel d  together  with  the  ozonized  air  through 
an  outlet  pipe  u  arranged  above  the  level 

45  of  the  liquid. 

The  milk  thus  treated  presents  only  a 
fraction  of  the  number  of  bacteria  originally 
contained  in  it  and  is  characterized  in  par- 


ticular by  the  absence  of  all  pathogenic 
teria  (in  particular  tubercular  bacilli)  and 
alsd  by  its  almost  completely  natural  taste. 

The  process  can  of  course  also  be  utilized 
for  creams  of  greater  or  less  density  and  also 
for.  milk  by-products. 

Having  now  particularly  described  arid 
ascertained  the  nature  of  my  said  invention 
and  in  what  manner  the  same  is  to  be  per- 
formed, I  declare  tha(j  what  I  claim  is : 

1.  The  process  for  sterilizing  milk  and 
cream  by  ozone,  which  consists  in  exposing 
the  liquid  to  the  ozonized  air  in  an  atom- 
ized form  and  then  subjecting  the  same1  to 
an  aerating  process  and  removing  the  ozon- 
izing taste  and  simultaneously  preventing 
any  particles  of  the. ozonized  air  from  re- 
maining in  the  liquid. 

2.  The    process    for    sterilizing    milk   or 
cream  by  ozone,  which  consists  in  exposing 
the  liquid  to  the  ozonized  air  in  an  atomized 
form  and  then  subjecting  the  same  to  an 
aerating  process  and  removing  the  ozonizing 
taste    and    simultaneously    preventing    any 
particles  of  the  ozonized  air  from  remaining 
in  the  liquid,  the  sterilizing  and  deodorizing 
of  the  liquid  taking  place  m  the  same  vessel. 

3.  The  process   for  sterilizing  milk  and 
cream  by  ozone,  which  consists  in  exposing 
.the  liquid  to  the  ozonized  air  in  an  atomized 

form  and  then  subjecting  the  same  to  an 
aerating  process  and  removing  the  ozonizing 
taste  and  simultaneously  preventing  any 
particles  of  the  ozonized  air  from  remaining 
in  the  liquid,  the  sterilizing  and  deodorizing 
of  the  liquid  taking  place  in  the  same  vessel, 
conducting  the  sterilized  air  in  jets  through 
the  liquid  collecting  in  the  lower  part  of  the 
ozonizing  vessel  and  conducting  away  the 
ozonized  and  sterilized  air  from  a  point 
above  the  level  of  the  liquid  in  said  vessel. 

In  testimony  whereof  I  hereunto  affix  my 
signature  in  presence  of  two  witnesses. 


EMIL  WIENER. 


Witnesses : 

FRIEDRICH  BINDEI, 

At'GUST  FCGGER. 


NV  -  ' 


J.  DESMAROUX. 

PROCESS  AND  APPARATUS  FOR  STERILIZING  MILK  AND  OTHER  ORGANIC  LIQUIDS. 
APPLICATION  FILED  MAE.  26,  1908. 

1,036,806.  Patented  Aug.  27, 1912. 

i 

~~         /* — »™ 

Nc 


INVENTOR  : 


UNITED  STATES  PATENT  OFFICE. 


JOSEPH  DBSMABOUX,  OF  PARIS,  FRANCE. 
PROCESS   AND   APPARATUS   FOR  STERILIZING   MILK   AND   OTHER   ORGANIC   LIQUIDS. 


:  1,036,806. 


Specification  of  Letters  Patent,         Patented  Aug.  27,1 912. 

Application  filed  March  26,  1908.     Serial  No.  423.470. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOSEPH  DESMAROUX, 
a  citizen  of  the  Republic  of  France,  residing 
in  Paris,  France,  have  invented  a  certain 
5  new  and  useful  Process  and  Apparatus  for 
Sterilizing  Milk  and  other  Organic  Liquids, 
of  which  the  following  is  a  specification. 

The  present  invention  aims  to  sterilize 
milk  and  other  organic  liquids  in  such  a  way 
10  as  to  completely  free  them  from  pathogenic 
or  other  germs,  without  altering  the  taste, 
color,  appearance  and  properties  of  the 
liquid. 

The  process  in  its  most  specific  form  in- 
15  eludes  the  following  three  successive  opera- 
tions : — 

1.  The    milk    is    finely    subdivided    and 

brought  into  the  presence  of  an  active  gas, 

i  i  •  i 

such  as  oxygen  or  ozonized  air,  which  comes 

20  in  contact  with  all  the  particles  of  the  sub- 
divided mjlk,  thus  preparing  for  the  final 
sterilization  of  the  milk  and  rendering  it 
much  easier.  By  this  operation  the  milk 
becomes  very  sensitive  and  very  permeable 

25  by  the  heat,  which  is  the  final  agent  em- 
ployed in  the  sterilization. 

2.  The  milk  thus  prepared  is  then  freed 
from  the  gas  remaining  in  it,  not  only  from 
the  active  gas  employed  in  the  first  opera  - 

30  tion,  but  also  of  any  other  gas  which  may 
have  been  previously  in  solution  in  the  milk. 
This  withdrawal  of  the  gases  takes  place  at 
a  <,emperature  about  15°  to  30°  C.,  under  the 
action  of  a  vacuum,  the  pressure  being  re- 

35  duced  to  about  10  millimeters  of  mercury. 
This  operation  is  continued  to  the  point 
where  a  small  quantity  of.  the  liquid  is  re- 
moved by  distillation  or  evaporation  so  as  to 
show  that  the  milk  has  been  freed  of  all 

40  gases  and  volatile  products  which  were  in  it. 
It  is  also  important  that  the  milk  to  be  ster- 
ilized by  heat  in  the  third  step  of  the  opera- 
tion explained  below,  shall  contain  no  trace 
of  gas  which  might  under  the  action  of  heat 
5  seriously  modify  the  taste  and  chemical  con- 
stitution of  the  milk. 

3.  The  milk  prepared  as  above  explained 
is  then  sterilized  by  heating.     The  heating 
takes  place  while  the  milk  is  maintained  out 
of  contact  with  any   air  or  gas   whatever. 
Nevertheless  the  circulation  of  the  milk  in 
the,  heating  apparatus  is  effected  l;y  exerting 
upon  one  .side  of  the  body  of  milk  a  pressure 
of  at  least,  one  kilogram  per  square  centi- 
meter, and  by  producing  on  the  oilier  side 


of  the  body  such  a  vacuum  as  to  effect  the 
flow  of  the  milk  by  reason  of  the  difference 
of  pressure.  But  the  fluid  pressure  trans- 
mitted to  the  milk  in  the  direction  of  its 
movement,  is  exerted  through  the  interme-  60 
diation  of  a  membrane  which  follows  tin- 
surface  of  the  milk  introduced  into  a  suit- 
able reservoir ;  so  that  the  compressed  fluid, 
gaseous  or  otherwise,  cannot  mix  with  the 
milk  and  become  dissolved  therein.  Under  65 
these  conditions  the  temperature  may  be 
raised  to  110°  to  120°  C.,  which  is  necessary 
to  obtain  a  complete  sterilization. 

This  process  of  sterilization  of  milk  (or  of 
other   organic  liquids)    is    specifically    dis-  70 
tinguished  therefore  from  known  processes, 
in  that  the  milk  is  heated  to  a  temperature 
of  110°  to  120°  C.,  under  the  action  of  a 
pressure  of  about  one  kilogram  per  squ'ap. 
centimeter  produced  by  a  fluid  which  is  <nbt/.  75 
in  contact  with  the  milk  under  treatment,' 
the    milk    having    been,    before     heating 
brought  to  as  fine  a  state  of  division  as  prac- 
ticable, and  submitted  to  the  action  of  an 
active  gas  to  prepare  it  for  the  sterilization,  80 
and  the  operation  of  sterilization  being  ef- 
fected however  011  milk  absolutely  free  from 
any  gas  whatever,  because  such  gases  have 
been  removed  to  the  point  where  distillation 
commences  in  a  vacuum,  but  distillation  be-  85 
ing  stopped  only  when  a  little  of  the  liquid 
is  vaporized  and  condensed. 

The  following  description,  with  reference 
to  the  annexed  drawing,  will  explain  the 
means   of  realizing  the  process  above   rle-  90 
scribed. 

Figure  1  is  a  schematic  view  of  the  com 
plete  apparatus;  Fig.  2  is  a  section  of  the 
vessel  G  at  right  angles  to  the  section  there- 
of shown  in  Fig.  1.  95 

The  milk  is  subjected  to  the  first  opera- 
tion, the  treatment  in  a  fine  state  of  division, 
by"  an  active  gas  in  the  elevated  receptacle 
C,  which  carries  near  its  upper  end  a  per- 
forated disk  a  upon  which  the  milk  to  be  100 
treated  is  admitted  by  a  tube  i  under  the  ac- 
tion of  a  vacuum  which  is  produced  through 
a  tube  with  a  valve  c.  The  tube  /  connects 
at  its  lower  end  with  a  measuring  receptacle 
B,  which  is  tilled  with  milk  from  a  recepta-  105 
cle  A  having  a  cock  as.  The  milk  drawn 
through  the  tube  /  spreads  over  the  surface 
of  the  disk  a  and  falls  in  fine  drops  through 
the  perforations  of  this  disk  into  the  space 
below.  While  the  milk  is  falling  thus  in  a  110 


1,036,806 


state  of  perfect  division  through  the  recepta- 
cle C,  it  is  subjected  to  the  action  of  an 
active  gas,  oxygen  or  ozonized  air,  which 
is  admitted  through  a  tube  having  a  cock  b. 
6  The  milk  then  runs  by  way  of  a  tube  pro- 
vided with  a  cock  e  to  the  receptacle  D. 

It  is  in  the  receptacle  D  that  the  milk 
is  freed  from  gas.  It  is  also  in  this  recepta- 
cle that  a  pressure  is  exerted  on  the  surface 
10  of  the  liquid  to  effect  its  circulation  in  the 
apparatus  for  sterilizing  by  heal.  The  re- 
ceptacle D  has  within  it  a  flexible  extensible 
membrane  k  of  accordion  type;  the  edge  of 
the  upper  rim  being  fixed  to  the  inner  wall 
!5  of  the  receptacle  D.  A  coiled  spring  r  is 
fixed  at  one  end  at  the  center  of  the  said 
membrane,  and  at  the  other  end  to  the  upper 
end  of  the  receptacle  D.  A  tube  having  a 
cock  /  serves  for  the  admission  of  a  fluid 
2Q  under  pressure.  Two  conduits  g  h  which 
communicate  with  each  other,  and  'which 
communicate  respectively  with  the  two  cham- 
bers D2  and  D',  which  are  separated  by  the 
flexible  membrane,  serve  to  equilibrate  the 
25  pressure  of  these  two  chambers.  These  two 
conduits  g  h  communicate  with  a  condensa- 
tion apparatus  E. 

From  the  bottom  of  the  receptacle  D  a 
tube  o  runs  out,  through  which  the  milk  is 
30  passed  to  conduct  it  successively  to  the  ster- 
ilization apparatus  and  to  the  withdrawal 
apparatus  I. 

The  removal  of  the  gas  carried  in  the  milk 
contained  in  the  receptacle  D,  is  effected  by 
35  means  of  a  vacuum  produced  in  the  bottom 
of  the  condensation  apparatus  E  through  a 
tube  having  a  valve  p  therein,  at  a  low  tem- 
perature (15°  to  30°  C.),  and  the  operation 
is  pushed  so  far  that  there  is  condensed  in 
40  the  apparatus  E  a  little  of  the  liquid,  show- 
ing the  vaporization  of  the  milk  contained 
in  D.    The  condenser  is  of  the   ordinary 
tubular  type,  the  gas  being  condensed  in  the 
tubes  by  a  cooling  liquid  circulating  about 
45  the  tubes.     This  assures  certainly  that  there 
shall  no- longer  remain  in  the  milk  any  gas 
or  volatile  particles.     The  products  of  dis- 
tillation which  condenses  in  the  apparatus 
E  are  collected  in  the  following  Way : — The 
50  condenser  E  communicates  at  its  lower  end 
through  a  conduit  provided  with  a  valve  d 
with  a  small  reservoir  q  provided  with  a 
needle  valve  m  and  with  a  draw-off  cock  n. 
The  liquid  being  collected   in  q  after  the 
55  opening  of  the  valve  d,  the  valve  d  is  then 
closed  and  m  and  n  are  then  opened  and  the 
condensed  liquid  runs  out  into  a  vessel  «. 
When  this  takes  place  the  valve  j  in  the 
lower  end  of  the  tube  o  is  opened  and  fluid 
60  pressure  is  exerted  by  opening  the  valve  / 
leading   into   the   receptacle   I>.     Thus   (he 
milk  is  made  to  circulate  in  the  apparatus 
for  sterilizing  by  heat.    The  membrane  A,  of 
rubber  or  other  suitable  material,  is  pressed 
65  downward  in  the  receptacle  D,  remaining 


75 


in  contact  with  the  liquid,  so  that  the  latter 
finds  itself  submitted  on  one  side  to  the 
pressure  necessary  to  produce  the  circula- 
tion of  the  liquid  during  heating,  without 
being  able  to  produce  any  phenomenon  of 
ebullition.  This  renders  the  operation  ab- 
solutely harmless,  so  that  there  is  no  altera- 
tion of  the  milk  or  modification  of  its  chemi- 
cal composition.  When  the  membrane  k, 
which  serves  to  isolate  the  milk  from  the 
compressed  fluid  by  which  it  is  circulated, 
reaches  the  bottom  of  the  receptacle  D  and 
expels  practically  all  of  the  milk  under  con- 
stant pressure,  the  compressing  fluid  is 
stopped  and  withdrawn,  the  spring  r  again  go 
lifts  the  membrane  k,  and  the  receptacle  D 
can  receive  a  new  charge  of  liquid. 

The  sterilization  apparatus  may  be  of  any 
known  or  suitable  type.  In  the  drawing  it 
is  supposed  to  be  composed  of  a  heater  H  85 
and  a  temperature  interchanging  apparatus 
G.  The  latter  is  composed  substantially  of 
vertical  boxes  formed  of  frames  G'  sepa- 
rated by  plates  G2,  the  whole  held  together 
by  ties  v.  The  boxes  G'  G2  formed  by  the  9^ 
frames  of  the  plates,  communicate  in  pairs 
through  small  tubes  with  the  outer  boxes 
y  y'  at  top  and  bottom,  so  that  there  is 
a  circulation  of  the  colder  milk  in  one  direc- 
tion and  the  warmer  milk  in  the  opposite  95 
direction,  with  only  thin  walls  between  the 
two  streams,  so  as  to  permit  an  interchange 
of  heat  between  the  two  streams.  The  lower 
one  of  the  outer  boxes,  y,  is  connected  to  the 
receptacle  D,  and  the  upper  one,  y',  commu-  100 
nicates  through  the  tube  2  with  the  heater 
H.  The  milk  is  thus  circulated  through  the 
boxes  y  and  y'  going  to  the  heater.  The 
milk  passing  out  of  the  heater  passes 
through  a  tube  z',  a.  box  w,  and  the  alterna-  105 
tive  passages  in  the  interchanger  G'  to  the 
box  w',  and  thence  through  the  tube  o'  to 
the  bottling  apparatus.  The  two  streams 
passing  through  the  interchanger  G'  with 
only  the  plates  G2  between  them,  partly  ex-  no 
change  their  temperatures,  so  that  the  in- 
coming milk  is  warmed  and  the  outgoing 
milk  cooled. 

The  heater  II  is  composed  of  tubes  in  two 
groups  connected  respectively  to  the  tubes  nr> 
z  and  z' ',  and  each  group  communicating 
with  the  other  at  the  opposite  end  of  the 
heater,  so  as  to  provide  for  circulating  the 
milk  and  heating  the  same,  the  heating 
tubes  being  in  a  closed  receptacle  for  hot  120 
water  or  other  heating  medium.  After 
sterilization  and  cooling  in  the  inter- 
changer  G,  the  milk  passes  to  the  bottling 
apparatus  I. 

What  I  claim  is: —  125 

1.  The  sub-process  in  the  sterilizing  of  an 
organic  liquid,  which  consists  in  first  treat- 
ing it  with  an  active  gas  and  then  removing 
all  volatile  matter  held  in  solution  in  such 
liquid  by  means  of  a  vacuum  and  at  a  low  130 


1,036,806 


temperature,  carrying  the  operation  to  the 
point  of  vaporization  of  a  small  quantity 
of  the  liquid. 

2.  An  apparatus  for  use  in  sterilizing  an 
organic  liquid,  comprising  means  for  finely 
dividing  the  liquid  and  subjecting  it  to  an 
active  gas,  means  for  subjecting  the  liquid 
to  a  vacuum  at  a  low  temperature  to  remove 
all   volatile   matter   held   in   solution,    and 
means  for  finally  heating  it  to  between  110 
and  120  degrees  centigrade. 

3.  An  apparatus  for  sterilizing  an  organic 
liquid  comprising,  means  for  finely  dividing 
the  same,  and  means  for  subjecting  it  in 
such  finely  divided  state  to  an  active  gas, 
in  combination  with  means  for  subjecting 
the  liquid  to  a  vacuum  at  a  low  temperature 
to   volatilize   all   matter  held   in   solution 
therein. 


4.  An  apparatus  for  sterilizing  an  organic 
liquid  comprising  -means  for  finely  dividing 
the  same,  and  means  for  subjecting  it  in* 
such  finely  divided  state  to  an  active  gas, 
in  combination  with  means  for  subjecting 
the  liquid  to  a  vacuum  at  a  low  tempera- 
ture to  volatilize  all  matter  held  in  solution 
therein,  and  means  for  subjecting  it  to  fluid 
pressure  without  contact  with  the  pressure 
medium  and  heating  it  to  between  110  and 
120  degrees  centigrade. 

In  witness  whereof,  I  have  hereunto 
signed-  my  name  in  the  presence  of  two  sub- 
scribing witnesses. 

JOSEPH  DESMAROUX 

Witnesses : 

H.  C.  COXE, 
GABRIEL  BEIXIARD. 


25 


30 


1,05*0,701 


C.  W.  VOLNEY,  DEC'D. 

8.  L.  0.  VOLHEY,  EXEOUTEIX. 
PROCESS  OF  STERILIZATION  OF  LIQUIDS, 

APPLICATION  FILED  NOV.  14,  1908. 


1,050,707. 


Patented  Jan.  14, 1913. 


\-  FIP.,,  n >N.  o.i.-. 


UNITED  STATES  PATENT  OFFICE. 


CARL  WALTER  VOLNEY,  OF  KEYPORT,  NEW  JERSEY;  SARAH  L.  G.  VOLNEY  EXECUTRIX 

OF  CARL  WALTER  VOLNEY,  DECEASED. 


PROCESS  OF  STERILIZATION  OF  LIQUIDS. 


1,050,707. 


Specification  of  Letters  Patent.          Patented  Jan.  14, 1913. 

Application  filed  November  14,  1908.     Serial  No.  462,612. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  CARL  W.  VOLNEY, 
a  citizen  of  the  United  States,  residing  in 
Keyport,  in  the  county  of  Monmouth  and 
5  State  of  New  Jersey,  have  invented  certain 
new  and  useful  Improvements  in  Processes 
of  Sterilization  of  Liquids,  of  which  the  fol- 
lowing is  a  specification. 

The  object  of  the  present  invention  is  to 

10  provide  a  process  for  the  effective  and  com- 
plete sterilization  of  liquids  by  the  treat- 
ment of  the  liquid  with  a  gas  and  subse- 
quently washing  out  the  gas  from  the  treat- 
ed liquid  with  another  gas. 

15  This  invention  is  particularly  applicable 
to  the  sterilization  of  milk  by  the  use  of  a 
relatively  small  quantity  of  a  germicide  sub- 
stance, and  which  process  will  also  effec- 
tively and  completely  destroy  not  only  all  of 

20  the  infusorial  and  bacterious  or  germ-like 
matters  of  the  treated  milk  but  will  also 
completely  remove  from  the  substance  the 
germicide,  employed  and  at  the  same  time 
will  not  injure  or  affect  in  any  manner  the 

25  treated  milk. 

Although  this  invention  may  be  used  in 
the  sterilization  and  treatment  of  various 
liquids  yet  its  application  to  the  steriliza- 
tion of  milk  will  be  described  in  detail. 

30  It  is  well  known  that  infusorial  organisms 
in  milk  are  destroyed  by  heating  and  boil- 
ing, but  it  has  also  been  found  that  effective 
sterilization  requires  a  high  degree  of  heat 
sustained  for  a  considerable  length  of  time 

35  and  under  such  treatment  denaturation  and 
coagulation  of  protein  matter,  evaporation 
of  volatile  constituents  and  other  undesir- 
able changes  are  produced  in  the  milk  so 
that  sterilization  and  disinfection  at  lower 

40  temperatures  has  always  been  held  desir- 
able. And  it  is  also  well  known  that  by 
the  application  of  antiseptic  germ  destroy- 
ing matter  to  the  milk  sterilization  may  be 
effected  at  lower  and  at  ordinary  tempera- 

45  tures  but  that  the  use  of  such  matters  is 
limited  and  prohibited  in  a  great  measure 
by  custom  and  law  whenever  any  trace  of 
the  sterilizing  or  disinfecting  matter  re- 
mains in  the  milk  imparting  to  the  latter 

50  injurious  or  disagreeable  qualities.  From 
these  considerations  it  follows  that  the  ap- 


plication of  germicide  material  to  milk  de- 
pends upon  the  non-injurious  character  of 
the  germicides  if  there  is  any  trace  of  thest 
left  in  the  milk  after  sterilizing,  and  on  the  55 
condition  of  being  completely  removed  from 
the  same_  after  sterilization.  It  is  conse- 
quently indicated  by  these  considerations, 
that  the  germicide  or  disinfecting  matter 
for  the  milk  should  be  of  a  gaseous  or  suffi-  60 
ciently  volatile  character,  so  that  it  can  be 
removed  readily  after  sterilization,  and  that 
it  should  not  have  v.uj  deleterious  effect  on 
the  milk  during  its  reaction  on  the  infusorial 
organisms.  65 

Although  the  hereinbefore  mentioned  in- 
fusorial matter  consists  usually  of  an  in- 
finite number  of  individuals,  it  would  form, 
if  all  these  individuals  were  collected,  but 
an  infinitely  small  portion  of  the  mass:  and  70 
it  follows  that  a  correspondingly  small  quan- 
tity of  germicide  necessary  for  its  destruc- 
tion would  be  likewise  required.  It  is,  how- 
ever, known  that  the  quantities  of  germ 
destroying  matter  with  which  organic  ma-  75 
terial  is  usually  treated,  is  greatly  in  excess 
of  the  quantity  actually  needed  for  the  de- 
struction of  the  comparatively  small  quan- 
tity of  infecting  or  decomposing  matter; 
and  it  will  thereon  be  found,  that  this  excess  80 
of  germicide  is  used  because,  by  the  methods 
at  present  in  use,  the  destroying  medium 
could  not  be  brought  in  thorough  contact 
therewith  throughout  the  proportionately 
large  volume  of  matter  to  be  sterilized.  85 

It  is  the  purpose  of  my  invention  to  over- 
come these  difficulties ;  to  reduce  the  quan- 
tity of  the  germ-destroying  matter  on  a 
rational  basis,  and  to  render  it  effective  at 
the  same  time;  and  finally,  after  having  ef-  90 
fected  the  desired  sterilization,  to  remove 
all  traces  of  the  disinfecting  matter  from 
the  milk.  To  that  end,  I  first  diffuse  a  com- 
paratively very  small  mass  of  carbon  mon- 
oxid  in  a  proportionally  very  large  quan-  95 
tity  or  volume  of  a  suitable  indifferent  gas, 
preferably  atmospheric  air,  and  then  treat 
the  milk  with  this  volume  of  prepared  air, 
causing  it  to  pass  through  the  liquid  as 
many  times  as  appears  necessary  to  affect  100 
and  destroy  all  the  noxious  infusorial  mat- 
ter. By  these  means,  the  intended  contact 


1,O5O,707 


filtered  and  sterilized  air  containing  a  very 
small  quantity  of  carbon  monoxid  relative 
to  the  quantity  of  the  milk  to  be  treated,  re- 
peatedly forcing  such  germicide  laden  air 
through  and  into  intimate  contact  with  the 
entire  mass  of  the  milk,  and  thereupon  re- 
moving said  gases  from  the  milk  by  pass- 


ing filtered  and  sterilized  air  through  the 
same. 

GAEL  WALTER  VOLNEY. 

Witnesses : 

GEORGE  W.  BROWN, 
HATTIE  P.  SIMMONS. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents 

Washington,  D.  C." 


ff 


1,081,483. 


C.  E,  BONINE. 

PROCESS  OF  STERILIZING  MILK. 

APPLICATION  TILED  DEC.  17,  1912. 


Patented  Dec.  16, 1913. 

4  SHEETS-SHEET  1. 


C.  E,  BONINE. 
PROCESS  OF  STERILIZING  MILK. 

APPLICATION  FILED  DEO.  17,  1912. 


1,081,483. 


Patented  Dec.  16, 1913. 

4  SHEETS-SHEET  2. 


1,081,483. 


C.  E.  BONINE. 
PROCESS  OF  STERILIZING  MILK. 

APPLICATION  FILED  DEC.  17,  1012. 


Patented  Dec.  16, 1913. 

4  SHEETS-SHEET  3. 


1,081,483. 


C.  E.  BONINE. 

PROCESS  OF  STERILIZING  MILK. 

APPLICATION  FILED  DEO.  17,  1012. 


Patented  Dec.  16,  1913. 


4  SHEETS-SHEET  4. 


CharlesjE.Boniue, 


UNITED  STATES  PATENT  OFFICE. 


CHARLES  E.  BONINE,  OF  PHILADELPHIA,  PENNSYLVANIA. 
PROCESS  OF  STERILIZING  MILK. 


1,081,483. 


Specification  of  Letters  Patent.          Patented  Dec.  16, 1913. 

Application  filed  December  17,  1912.    .Serial  No.  737,195. 


To  nli  whom  it  may  concern : 

Be  it  known  that  I,  CHARLES  E.  BOXINE, 
of  Philadelphia,  in  the  county  of  Philadel- 
phia and  State  of  Pennsylvania,  have  in- 
5  vented  certain  new  and  useful  Improve- 
ments in  Processes  of  Sterilizing  Milk, 
whereof  the  following  is  a  specification,  ref- 
erence being  had  to  the  accompanying  draw- 
ings. 

10       It  is  well  known  that  the  taste  and  odor 
of  milk  are  due,  in  a  large  measure,  to  the 
dissolved    gases   contained    therein.      Proc- 
esses, as  now  practised^or  sterilizing  milk 
'  result  in  the  separation  of  these  gases  from 

15  the  milk  which  imparts  thereto  a  boiled 
taste  and  a  peculiar  odor,  both  of  which  are 
objectionable  to  the  consumer. 

An  object  of  the  present  invention  is  to 
provide  a  process  whereby  milk  may  be 

20  thoroughly  sterilized  without  this  resulting 

separation  of  the  gases  contained  therein 

from   the   milk,   and   whereby    the   desired 

taste  and  odor  of  the  milk  are  maintained. 

A  further  object  of  the  invention  is  to 

25  provide  a  process  wherein  the  milk  may  be 
.sterilized  in  the  containers  in  which  it  is  to 
be  handled,  or  stored,  which  process  pre- 
vents  a  separation  of  the  gases  from  the 
milk,  either  during  sterilizing  or  during  the 
subsequent  cooling  of  the  milk. 

These  and  other  objects  will  in  part  be 
obvious,  and  will  in  part  be  hereinafter 
more  fully  disclosed. 

In  the  drawings,  which  show  one  form  of 

35  apparatus  for  carrying  out  my  improved 
process,  Figure  I.  is  a  plan  view  showing  an 
apparatus  wherein  the  milk  may  be  placed 
in  separate  containers  and  sterilized  by  my 
improved  process  and  subsequently  cooled. 

40  Fig.  II,  is  a  side  view  of  the  same,  the  oper- 
ating shaft  and  the  blower  being  omitted. 
Fig.  Ill,  is  a  transverse  sectional  view  show- 
ing the  apparatus  for  cooling  the  containers 
in  end  view.  Fig.  IV,  is  a  longitudinal  hori- 

45  zontal  sectional  view  through  the  steriliz- 
ing chamber.  Fig.  V,  is  an  end  view  of  the 
sterilizing  chamber.  Fig.  VI.  is  a  sectional 
view  on  the  line  VI,  VI,  of  Fig.  I.  Fig. 
VII,  is  an  enlarged  sectional  view  showing 

50  one  of  the  containers  and  the  supporting 
frame  therefor.  Fig.  VIII,  is  a  view  show- 
ing one  of  the  containers  filled  with  milk, 
in  accordance  with  my  invention. 

The  process  consists  generally  of  heating 


the  milk  to  a  temperature  somewhat  in  ex-  55 
cess  of  100°  C..  long  enough  to  destroy  the 
bacteria,  or  to  a  higher  temperature,  ap- 
proximately 130°   C.,  until  the  spores  are 
destroyed,  and  the  maintaining  of  a  surface 
pressure  on  the  milk  during  the  entire  ster-  60 
ilizing  of  the  same,  which  exceeds  the  vapor 
pressure  of  the  milk,  whereby  the  gases  con- 
tained in  the  mill:  are  prevented  from  sepa- 
rating therefrom.    According  to  my  process 
this  surface  pressure  on  the  milk  is  secured  65 
by  placing  the  milk  in  closed  containers  in 
which  the  milk  is  heated  to  sterilizing  tem- 
perature and  subsequently  cooled.     During 
the  heating  of  the  container  and  the  con- 
tents, there  occurs  an  expansion  of  the  milk  70 
and  the  dissolved  gases,  an  expansion  of  the 
air  in  the  container  over  the  milk,  and  also 
an  expansion  of  the  material  forming  the 
container,  that  is  the  volume  of  the  con- 
tainer.    If  the  volume  of  air  in  the  con-  75 
tainer  be  rightly  proportioned,  the  result- 
ing pressure  of  the  air  on  the  surface  of  the 
milk  will  exceed  the  vapor  pressure  of  the 
milk.     I  have  found  in  practice  that  when 
the  container  is  filled  at  about  20°  C.  and  at  80 
atmospheric  pressure,  it  should  be  filled  to 
from  85%  to  92%  of  its  full  capacity.    The 
amount   of   milk   placed   in   the   container 
varies  with  the  material  of  the  container. 

Referring  to  the  apparatus  shown  in -the  85 
drawings,  the  process  will  be  described  in 
further  detail,  it  being  understood,  however, 
that    the    present    apparatus    is    described 
purely  for  the  purpose  of  a  better  under- 
standing of  the  process  set  forth  in  the  ap-  uo 
pended  claims,  and  in  no  wise  restricts  or 
limits  the  scope  of  my  invention. 

In  Fig.  I,  of  the  drawings,  I  have  shown 
a  sterilizing  apparatus  consisting  of  a  steri- 
lizing chamber  1,  which  is  preferably  cylin-  95 
drical  in  shape.  This  sterilizing  chamber 
is  formed  with  a  head  2,  which  is  fixed 
thereon,  and  a  head  tfj  similarly  secured  to 
the  sterilizing  chamber,  and  having  a  door 
4.  hinged  at  5,  to  the  head,  so  that  the  steri-  100 
lizing  chamber  may  be  readily  opened  or 
closed.  This  door  4,  is  sealed  when  it  is 
closed  and  is  held  closed  by  locking  bolts  6, 
of  the  usual  construction.  A  shaft  7,  ex- 
tends through  the  head  2,  into  the  sterilizing  105 
chamber.  This  shaft  is  rotated  from  the 
main  driving  shaft  8,  which  may  be  oper- 
ated from  any  suitable  source  of  power. 


1,081,483 


Inside  of  the  sterilizing  chamber  are  two 
V-shaped  tracks  9,  9,  on  which  is  adapted  to 
roll  \a  carriage  10,  mounted  on  suitable 
wheels  11.  This  carriage  consists  of  a  suit- 
6  able  frame  on  which  the  wheels  11,  11,  are 
mounted,  and  carried  on  the  frame  is  a  tray 
12,  which  is  pivoted  to  tL .  supporting  frame 
of  the  carriage.  These  pivotal  supports  are 
in  the  form  of  trunnions,  which  extend 

10  through  their  bearings  and  each  is  provided 
with  a  cross-arm  14.  This  tray  for  the  con- 
tainers is  so  proportioned  that  it  may  rotate 
in  the  carriage  in  the  supporting  bearings 
therefor.  The  containers  15,  as  herein 

15  shown,  are  of  glass,  and  of  the  usual  form. 
The  containers  are  adapted  to  be  placed  on 
their  sides  in  suitable  wire  pockets  16, 
formed  therefor,  and  are  held  in  place  by  a 
similar  wire  cover  17,  which  is  hinged  at 

go  one  side,  as  at  18,  and  is  held  closed  on  the 
containers  by  suitable  latches  19.  (See  Fig. 
VII.)  When  the  containers  are  placed  in 
the  tray  formed  therefor,  as  above  noted, 
and  the  wire  cover  closed  on  the  same,  they 

25  may  be  rotated  with  the  tray. 

The  shaft  7,  which  extends  into  the  steri- 
lizing chamber,  is  formed  with  a  forked 
clutch  20.  When  the  carriage  is  rolled  into 
the  sterilizing  chamber,  the  cross-arms  14, 

30  are  caused  to  engage  the  clutch  20.  The 
door  4,  is  formed  with  an  abutment  21, 
which  lies  adjacent  the  opposite  trunnion  13, 
of  the  carriage,  and  holds  the  cross-arms  14, 
in  the  clutch  20.  By  the  rotating  of  the 

35  shaft  7,  the  tray  holding  the  containers  will 

be  rotated  in  the  carriage. 

.     The  sterilizing  chamber,  as  herein  shown, 

is  heated  by  steam  pipes  22,  and  23,  which 

extend    lengthwise    of    the    chamber.     The 

40  pipe  23,  is  formed  with  openings  on  its  up- 
per face,  which  are  directed  so  that  when 
steam  is  admitted  to  the  pipe,  the  jets  are 
directed  slightly  outwardly  toward  the  inner 
wall  of  the  sterilizing  chamber  and  away 

45  from  the  container  held  on  the  tray.  The 
steam  pipe  22,  is  formed  with  openings  in 
the  lower  face  thereof,  which  are  directed 
so  that  the  jets  of  steam  issuing  therefrom 
will  be  directed  against  the  inner  wall  of  the 

50  sterilizing  chamber  and  away  from  the  con- 
tainers. Steam  is  admitted  to  the  pipes  22, 
and  23.  from  a  pipe  24,  having  a  controlling 
valve  25,  therein.  The  steam  may  be  ex- 
hausted from  the  chamber  through  a  pipe 

55  2G,  connecting  with  each  end  thereof,  and 
the  pressure  in  the  chamber  may  be  con- 
trolled by  a  hand  valve  27. 

The  container  is  closed  by  the  usual  form 
of  cap,  which  may  be  held  thereon  in  any  de- 

60  sired  way.  As  herein  shown  a  retaining 
bail  is  used  which  clamps  the  cap  to  the  con- 
tainer. Other  devices  may,  however,  be 
used  for  this  purpose,  and  it  is  with  this 
understanding  that  I  refer  to  the  container 

65  hereafter  as  sealed. 


The  sterilizing  apparatus  is  mounted  ad- 
jacent one  end  of  a  main  supporting  bed  28, 
and  the  cooling  apparatus  is  mounted  adja- 
cent the  other  end  thereof.  This  cooling 
apparatus  consists  of  a  frame  29,  carrying  70 
V-shaped  tracks  30,  on  which  the  carriage 
for  the  containers  may  roll.  A  track  31, 
may  be  also  utilized  for  conveying  the  car- 
riage from  the  sterilizing  chamber  to  the 
cooling  frame.  When  the  carriage  is  placed  75 
on  the  cooling  frame,  the  cross-arms  14,  en- 
gage the  clutch  32,  carried  by  the  shaft  33, 
mounted  in  suitable  bearings  on  the  main 
supporting  frame  28.  This  shaft  33,  is 
driven  .  through  suitable  connections  with  go 
the  main  shaft  8.  In  this  position,  the  tray 
may  be  rotated  in  the  carriage,  while  the 
containers  are  being  cooled.  The  present 
apparatus  is  especially  adapted  for  cooling 
containers  made  of  glass,  and  I  have,  there-  85 
fore,  utilized  in  connection  with  the  cooling 
apparatus,  a  blower  34,  which  is  mounted 
on  the  main  shaft  8,  and  is  of  the  usual 
type.  A  blast  of  cool  air  may  be  delivered 
through  a  suitable  connecting  casing  to  a  de-  90 
livering  nozzle  35,  and  from  the  delivering 
nozzle  35,  against  the  containers  in  the  ro- 
tating tray.  It  will  be  noted  that  the  con- 
tainers are  so  placed  in  the  tray  that  they 
are  rotated  in  planes  extending  longitudi-  95 
nally  of  the  containers,  and,  therefore,  the 
milk  contained  therein  will  be  thoroughly 
agitated. 

In  carrying  out  my  improved  process,  the 
milk  to  be  sterilized  is  given  a  preliminary  100 
cooling  to  remove  the  animal  heat,  and  is 
then  placed  in  the  containers  in  which  it  is 
to  be  stored  or  handled.     These  containers 
are  filled  within  a  certain  percentage  of  the 
container  volume.     If  the  container  is  of  ^5 
glass,  it  is  filled  between  90c/o  and  92%  of 
its  volume.     The  bottles  or  containers  are 
then  secured  on  the  frame  or  tray  12,  and 
the  carriage  is  run  into  the  sterilizing  cham- 
ber.    The  door  is  closed  and  sealed  and  the  no 
main  shaft  operated  at  a  slow  speed  of  pref- 
erab  y  100  revolutions  per  minute.    This  ro- 
tat.-.g  of  the  shaft  will  cause  the  bottles 
or     ontainers  carried  on  the  tray  or  frame 
t<     otate  end  over  end.     Steam  is  admitted  115 
ti-  the  sterilizing  chamber  through  the  pipe 

1 .  the  steam  preferably  being  at  about  50 
.'  junds  gage  pressure.  The  agitation  of  the 
milk  during  the  heating  secures  a  uniform 
heating  thereof.  This  treatment  is  contin-  120 
iu;d  at  this  pressure  for  a  period  of  approxi- 
mately five  minutes,  the  period  of  time  de- 
pending upon  the  thickness  of  the  bottle 
walls,  size  of  bottle,  and  character  of  treat- 
ment desired.  Immediately  at  the  end  of  125 
this  time,  the  steam  valve  is  closed,  shutting 
off  the  steam  supply,  and  the  exhaust  valve 
is  opened,  discharging  steam  to  the  atmos- 
phere. The  door  of  the  chamber  is  then 
quickly  opened  and  the  carriage  carrying  130 


1,081,483 


the  bottles  or  containers  is  run  out  along  the 
track  to  the  cooling  apparatus,  where  the 
tray  or  frame  is  again  rotated.  During  this 
rotation  of  the  tray,  the  fan  or  blower  sub- 
.  jects  the  bottles  or  containers  to  a  blast  of 
air.  The  bottles  are  .rotated  in  the  blast  of 
air  for  about  ten  minutes,  after  which  they 
are  cool  enough  to  be  handled  and  packed 
for  shipment. 

JQ  It  has  been  found  in  practice  that  the 
steam  pressure  in  the  sterilizing  chamber  can 
be  raised  from  atmospheric  pressure  to  that 
indicated  above  very  quickly  when  the  bot- 
tles are  rotated  and  the  steam  enters 

15  through  a  set  of  jets  so  that  steam  cannot 
impinge  on  any  part  of  the  bottle. 

When  the  milk  in  the  containers  is  sub- 
jected to  the  temperature  of  steam  around 
the  container,  the  heat  at  first  is  absorbed 

20  by  the  milk  at  a  very  rapid  rate,  which  rate 
of  heat  flow  is  reduced  as  the  temperature  of 
the  milk  rises.'  The  temperature  of  the  milk 
would  continue  to  rise  at  a  decreasing  rate 
until  it  finally  reaches  the  temperature  of 

25  the  surrounding  steam,  if  the  containers  are 
allowed  to  remain  in  the  sterilizer  a  suffi- 
cient length  of  time.  It  is  well  known  that 
steam  at  fifty  pounds  pressure  has  a  tem- 
perature of  approximately  147°  C.  As 

30  above  noted,  the  temperature  desired  in 
sterilizing  milk  is  approximately  130°  C, 
In  carrying  out  my  process,  the  time  of 
treatment  is  so  gaged  that  the  milk  is  al- 
lowed to  reach  about  130°  C.,  at  which  time 
there  is  still  a  considerable  difference  be- 
tween the  temperature  of  the  milk  and  the 
temperature  of  the  steam,  yet  not  such  a 
great  difference  that  the  rate  of  temperature 
increase  in  the  milk  is  so  rapid,  but  that  the 

40  operator  is  given  a  sufficient  time  margin 
within  which  to  remove  the  milk  from  the 
sterilizer  to  the  cooler  without  danger  of 
too  great  variation  in  the  temperature  maxi- 
mum in  the  milk  from  that  desired.  At  a 

45  lower  pressure  than  fifty  pounds  per  square 
inch,  the  time  of  treatment  required  in  order 
to  reach  the  desired  temperature  in  the  milk 
would  be  so  great  that  the  constitution  pf 
the  milk  would  be  altered.  At  a  greater 

50  pressure  the  rate  of  temperature  change  is 
so  rapid  that  the  operator  cannot  easily  stop 
the  treatment  at  the  proper  temperature. 
The  length  of  the  time  of  treatment  there- 
fore and  the  temperature  of  the  steam  are 

55  important  items  in  securing  the  best  results 
by  my  improved  process,  without  causing 
the  albumin  in  the  milk  to  turn  in  color 
and  to  give  a  sufficient  work  period  for  the 
withdrawing  of  the  container  from  the  ster- 

80  ilizer.  If  metal  bottles  or  cans  are  used, 
the  time  of  treatment  will  be  shorter,  or  the 
steam  pressure  varied,  because  of  the  better 
heat  conductivity  of  the  walls  of  the  con- 
tainer, also  if  metal  bottles  are  used,  the 

55  same  may  be  cooled  after  treatment  by  sub- 


35 


jecting  them  to  a  spray  of  cool  water  in 
place  of  the  air  blast,  as  shown,  in  order  to 
lower  the  temperature  of  the  milk. as  quickly 
as  possible. 

It  will  be  noted  that  by  this  process  of  70 
treatment,  the  dissolved  gases  contained  in 
the  milk,  when  the  same  is  first  introduced 
into  the  bottle,  cannot  escape  or  be  separated 
from  the  milk,  as  the  pressure  in  the  bottle 
during  heating  is  substantially  higher  than  75 
the  normal  vapor  pressure  of  the  liquid,  and 
the  tendency  for  such  gases  to  go  out  of  so- 
lution   is    suppressed.     If   any   such    gases 
should  be  liberated,  even  to  a  slight  extent, 
they  will  be  again  dissolved  in  the  cooling  80 
cycle,  owing  to  the  thorough  agitation. 

The  temperature  to  which  the  milk  is  to 
be  heated,  is  such  that  the  bacteria  and  spores 
are  destroyed,  if  the  milk  is  to  be  kept  for 
any  considerable  period.  If,  however,  it  is  35 
intended  to  partially  sterilize  the  milk — 
that  is,  where  the  milk  is  to  be  kept  only 
a  short  time — then  the  maximum  tempera- 
ture of  treatment  may  be  such  as  to  destroy 
only  the  bacteria.  It  is  preferred,  however,  90 
to  effect  complete  sterilization  of  the  milk, 
and  the  temperature  to  accomplish  such 
treatment  must  approximate  a  maximum  of 
J30°  C.  It  has  been  found  in  practice  that 
the  milk  being  treated,  if  in  glass  contain-  95 
ers,  must  fill  such  container  over  85%  of  the 
full  volume,  in  order  to  prevent  its  boil- 
ing-—that  is,  in  order  to  maintain  a  surface 
pressure  on  the  milk  in  excess  of  the  vapor 
pressure  of  the  milk.  It  has  been  also  found  ioo 
in  practice  that  if  the  container  be  filled 
above  92%,  the  internal  pressure  is  likely 
to  burst  the  container.  Therefore,  I  prefer 
to  fill  the  bottle  between  90%  and  92%  of 
its  volume  with  the  milk  to  be  treated.  The  105 
sealing  of  the  bottle,  after  it  is  filled,  and 
the  sterilizing  of  the  milk  result,  as  above 
noted,  in  the  destroying  of  the  bacteria  and 
the  spores  without  causing  the  separation 
of  the  gases  contained  in  the  milk  from  the  no 
milk,  with  the  undesirable  result  of  chang- 
ing the  taste  and  odor. 

From  the  above  description  it  will  be 
noted  that  by  my  improved  process  practi- 
cally all  possibility  of  the  milk  becoming  115 
contaminated  during  handling  is  removed. 
Furthermore,  during  the  sterilizing  of  the 
milk,  the  container  is  also  thoroughly  ster- 
ilized. 

While  I  prefer  the  above  process,  wherein  120 
the  pressure  on  the  surface  of  the  milk  is 
obtained  through  the  relative  unequal  ex- 
pansion of  the  milk,  the  air  over  the  milk, 
and  the  material  of  the  container,  it  is  ob- 
vious that  from  certain  aspects  of  the  inven-  125 
tion,  the  surface  pressure  on  the  milk  may 
be  otherwise  obtained.  The  essential  fea- 
tures of  the  invention  broadly  consist  in  the 
heating  of  the  milk  to  sterilizing  tempera- 
ture, and  the  maintaining  of  a  surface  pres-  130 


1,081,483 


sure  on  the  milk  during  the  heating  or  cool- 
ing, which  is  in  excess  of  the  normal  vapor 
pressure  of  the  milk. 

Having  thus  described  my  invention,  I 
5  claim : 

1.  The  process  of  sterilizing  milk,  con- 
sisting in  heating  the  milk  to  sterilizing  tem- 
perature, agitating  the  milk  during  heating 
and  maintaining,  during  heating,  a  surface 

10  pressure  on  the  milk  in  excess  of  the  normal 
vapor  pressure  of  the  milk. 

2.  The  process  of  sterilizing  milk,  consist- 
ing in  heating  the  milk  to  approximately 
130°  C..  agitating  the  milk  during  -heating 

15  and  maintaining,  during  heating,  a  surface 
pressure  on  the  milk  in  excess  of  the  normal 
vapor  pressure  of  the  milk. 

3.  The  process  of  sterilizing  milk,  consist- 
ing in  filling  a  container  with  milk  to  85% 

20  to  92%  of  the  container  volume,  sealing  the 
same,  heating  to  sterilizing  temperature 
and  agitating  the  milk  continually  during 
heating. 

4.  The  process  of  sterilizing  milk,  con- 
25  sisting  in  filling  a  container  with  milk  to 

85%  to  92%  of  the  container  volume,  seal- 
ing (he  same,  heating  to  approximately  130° 
C.,  agitating  the  milk  continually  during 
heating  and  subsequently  cooling  the  same 
30  in  the  container. 

5.  The  process  of  sterilizing  milk,  consist- 
ing in  filling  a  container  with  milk  to  ap- 
proximately 90%  of  the  container  volume, 
sealing  the  same,  heating  to  approximately 

35  130°  C.,  and  agitating  the  milk  continu- 
ally during  heating. 


6.  The  process  of  sterilizing  milk,  consist- 
ing in  filling  a  container  with  milk  to  ap- 
proximately 90%  of  the  container  volume, 
sealing  the  same,  heating  to  approximately  40 
130°  C.,  and  agitating  the  milk  continually 
during  heating,   and   subsequently   cooling 
the  same  in  the  container. 

7.  The  process  of  sterilizing  milk,  con- 
sisting in  placing  the  same  in  glass  con-  45 
tainers,  each  of  which  is  filled  to  approxi- 
mately 90%  of  its  capacity,  sealing  the  con- 
tainers, heating  the  containers  in  a  steri- 
lizing chamber  under  pressure  to  about  130° 
C.,  and  quickly  withdrawing  from  thecham-  50 
ber  and  cooling  with  a  blast  of  air,  said  con-' 
tainers  being  rotated  during  heating  and 
during  cooling. 

8.  The  process  of  sterilizing  milk,  con- 
sisting in  filling  a  container  with  milk  to  55 
approximately   90%   of  the  container  vol- 
ume, sealing  the  same,  introducing  into  a 
sterilizing   chamber  holding   the  container 
steam  at  approximately  fifty  pounds  pres- 
sure, agitating  the  milk  during  heating,  per-  60 
mitting  the  container  to  remain  in  the  stori- 
lizing  chamber  until  the  temperature  of  the 
milk  is  approximately  130°  C.,  then  quickly 
withdrawing  the  container  and  cooling  the 
same.  65 

In  testimony  whereof,  I  have  hereunto 
signed  my  name  at  Philadelphia,  Pennsyl- 
vania, this  sixteenth  day  of  December.  1912. 

CHARLES  E.  BONINE. 
Witnesses : 

JAMES  H.  BELL, 
E.  L.  FTJLLEKTON. 


- 


UNITED  STATES  PATEOT  OFFICE. 


RUTTER,  OF  MENTONE,  VICTORIA,  AUSTRALIA. 

PROCESS  OP  STERILIZING  MILK,  CREAM,  BEVERAwiiS,  AND  OTHER  ALIMENTARY 

SUBSTANCES. 


1,140.717. 

No  Drawing. 


Specification  of  Letters  Patent.          Patented  May  35, 1915. 

Application  filed  December  19, 1913.    Serial  No.  807,692. 


To  all  whom  it  may  concern.: 

Be  it  known  that  I,  ALFRED  RUTTER, 
A.  R.  C.  Sc.,  a  subject  of  the  Kingx>f  Great 
Britain,  residing  at  "Marlton,"  Florence 
6  street,  Mentone,  in  the  State  of  Victoria, 
Australia,  analytical  chemist,  have  invented 
a  Process  of  Sterilizing  Milk,  Cream,  Bever- 
ages, and  other  Alimentary  Substances,  of 
which  the 'following  is  a  specification. 

10  This  invention  has  for  its  obje^  the  de- 
struction of.  the  micro-organisms  m  milk, 
cream  and  other  alimentary  substances  and 
beverages  in  such  a  manner  as  to  economize 
the  cost,  increase  the  utility  and  widen  the 

1 5  scope  of  the  process  and  enable  the  substance 
treated  to  be  received  by  the  consumer  in  a 
sterilized  condition  and 'free  from  contami- 
nation and  less  susceptible  to  deterioration 
but  without  having  its  taste  or  nutritive  or 

20  digestive  qualities  impaired. 

It  is  well  known  that  nascent  oxygen  and 
ozone  have  a  very  destructive  effect  on 
micro-organisms  and  attempts  have  been 
made  to  industrially  apply  nascent  oxygen 

25  for  such  purposes  by  the  employment  of 
peroxid  of  hydrogen  either  directly  or  by 
chemical  action.  Peroxid  of  hydrogen  how- 
ever is  of  un  unstable  character  and  liable  to 
quickly  deteriorate  besides  which  its  pres- 

30  ence  in  any  quantity  other  than  a  trace  is 
undesirable,  and  moreover  it  does  not  effec- 
tively sterilize  except  in  undesirable  quanti- 
'  ties.    The  substances  employed  in  this  in- 
vention are  stable  at  ordinary  temperatures 

35  when  kept  in  tubes  away  from  moisture  and 
air  and  by  the  use  of  this  invention  the  ob- 
ject mentioned  above  can  be  attained  in  re- 
spect of  many  alimentary  substances,  and 
the  excess  of  hydrogen  peroxid,  if-  any,  is  a 

40  minimized  amount,  and  is  so  controlled  that 
it  is  a  secondary  consideration  to  the  pro- 
.duction  of  oxygen  to  the  maximum  amount. 
For  instance,  alkalis,  heat,  ferments,  cata- 
lysts, reducing  Sgents  and  a  low  pressure 

45  are  agencies  whicjb  promote  the  decomposi- 
tion of  hydrogen  peroxid  and  act  against  its 
formation,  whereas  in  prior  proposed  proc- 
esses the  conditions  which  obtained  both  as 
regards  method  and  material  were  such  as  to 

50  favor  the  production  of  hydrogen  peroxid  to 


the  maximum  degree,  the  use  of  hermetically 
•sealed  vessels  with  slow  action  materials 
tending  not  only  to  produce  a  maximum  of 
hydrogen  peroxid,  but  also  preventing  the 
decomposition  of  the  hydrogen  peroxid  55 
molecule.  This  is  responsible  for  a  consid- 
erable excess  of  hydrogen  peroxid  in  the  re- 
sultant product,  which  is  exceedingly  diffi- 
cult of  removal.  Moreover,  the  production 
of  solid  precipitates  in  milk,  beverages,  and  60 
alimentary  substances  generally  is  disad- 
vantageous on  commercial  and  physiological 
..grounds  and  J,he  production  of  soluble  mat- 
ters is  eminently  necessary. 

It  is  desirable  that  the  process  be  carried  C5 
out  in  vessels  wherein  the  substance  under 
treatment  is  protected  from  contamination 
during  and  after  the  operation  and  that  the 
process    be    conducted    under    atmospheric, 
pressure,  a  condition  which  favors  the  break-  70 
ing  down  of  the  hydrogen  peroxid  molecule 
into  water  and  oxygen. 

I  have  found  that  by  the  introduction  into 
the  substances  to  be  treated  of  a  small  pro- 
portion of  the  peroxid   of  such  an   alkali  75 
metal  or  alkaline  earth  metal  as  may  without 
injurious  or  detrimental  effect  be  introduced 
into  the  substances  to  be  treated  so  that  re- 
action will  ensue  with  acids  in  the  substances 
to  be  treated  arid  (or)  with  one  of  the  acids  80 
allowable  to  be  introduced  under  the  process 
hereinafter  set  forth  and  by  the  adoption  of 
the  process  as  hereinafter  directed  the  de- 
struction can  be  achieved  of  the  micro-or- 
ganisms in  milk  an'd  cream  and  in  some  other  85 
alimentavy  substances  in  such  a  manner  as 
to  enable  the  substance  treated  to  be  received 
by  the  consumer  in  a  sterilized  condition  free 
from  contamination  .and  less  susceptible  to 
deterioration    and   without   impairing   the  90 
taste  or  nutritive  or  digestive  qualities  of 
such  substances. 

Described  in  general  terms  my  process  is 
as  follows :  A  very  small  proportion  of  sodium 
peroxid  as  previously  mentioned  but  pref-  95 
erably  sodium  peroxid  is  gradually  added 
to  thft  substance  for  treatment  and  is  thor- 
oughly mingled  therewith  by  constant  stir- 
ring or  agitation  for  the  purpose  of  rapidly 
producing  nascent  oxygen  and  (or)  ozone  100 
\ 


1,140,717 


when  heated  in  a  vessel  under  ordinary  at- 
mospheric pressure.  Unless  the  substance 
under  treatment  contains  sufficient  acid  to 
neutralize  or  almost  neutralize  the  alkali  in 
5  the  peroxid,  an  amount  of  some  suitable 
acid  (that  is  to  say,  an  acid  which  when 
combined  with.the  base  of  the  peroxid  will 
yield  a  salt  which  in  the  amount  produced 
will  have  no  injurious  or  detrimental  effect 

10  upon  the  substance  under  treatment)  such  as 
citric  phosphoric  carbonic  or  sulfuric 
should  be  added.  The  substance  under 
treatment  should  then  be  gradually  warmed 
to  and  maintained  at  a  temperature  'exceed- 

15  ing  30°  C.  and  which  may  require  to  be 
varied  in  accordance  with  the  nature  and 
quality  of  such  substance  and  for  a  period 
of  time  which  may  also  require  to  be  varied 
in  like  manner.  The  temperature  should  not 

20  be  allowed  to  rise  to  a  degree  which  would 
prejudicially  affect  the  taste  or  impair  the 
nutritive  or  digestive  qualities  of  the  sub- 
stance under  treatment,  but  subject  to  this 
condition  should  be  as  high  as  practicable. 

25  The  amount  of  peroxid  used  must  be  as 
nearly  as  possible  just  sufficient  to  generate 
the  requisite  quantity  of  nascent  oxygen  and 
(or)  ozone  to  destroy  the  micro-organisms 
in  the  substance  under  treatment.  Should 

30  the  acid  naturally  present  in  the  substance 
to  be  treated  be  sufficient  to  fully  neutralize 
of-  more  than  neutralize1  the  alkali  in  the 
peroxid  introduced  carbonate  of  soda  or  the 
like  may  sometimes  be  used  with  good  effect 

35  to  reduce  the  acidity. 

The  process  may  be  varied  by  first  warm- . 
ing  the  substance  to  be  treated  before  ad- 
ding any  of  the  materials  and  applying  the 
process  aa  described  above.  « 

40  Having  in  general  terms  described  the 
process  I  will  now  more  particularly  de- 
scribe its  application  in  certain  particular 
cases:  In  the  case  of  milk  gradually  add 
from  about  0.05  per  cent,  to  about  0.15  per 

45  cent,  by  weight  (in.  proportion  to  the  de- 
gree of  deterioration  of  the  milk)  of  so- 
dium peroxid  with  constant  stirring.  If  the 
milk  after  such  addition  and  stirring  is 
alkaline,  immediately  add  an  amount  of 

50  citric  or  other  suitable  acid  as  mentioned 
above,  in  quantity  just  siifficie'nt  to  almost 
neutralize  the  alkalinity.  The  degree  of 
alkalinity  of  the  milk  may  be  determined  by 
titration  and.  the  quantity  of  acid  required 

55  calculated  from  the  chemical  reaction.  If 
the  milk  to  be  treated  is  free  from  acid  and 
citric  acid  is  employed  in  the  process,  1.0 
parts  of  citric  acid  to  every  part  of  sodium 
peroxid  should  be  added  as  the  sodium 

60  peroxid  will  thus  be  very  slightly  in  excess. 
The  milk  should  be  placed  in  suitable  ves- 
sels open  to  atmospheric  pressure  but  as 
far  us  practicable  protected  from  contami- 
nation in  such  n  manner  that  air  or  gases 


can  freely  enter  or  leave  the  vessel,  but  all  65 
microbes  are  precluded  from  contaminating 
the  liquid  both  during  and  subsequent  to 
the  process.    The  substance  is  accordingly 
treated  at  atmospheric  pressure  and  the  use 
of  hermetically  sealed  vessels  is  thereby  ob-  70 
viated.    The  milk  is  then  gradually  warmed 
by  any  suitable  means  to  a  temperature  ap- 
proximating to  but  preferably  not  exceed- 
ing 52°  C.,  and  maintained  at  that  tempera- 
ture for  thirty  minutes  or  more  according  to*  76 
the  degree  of  deterioration  in  the  milk.   The 
prolongation  of  the  time  for  which  the  tem- 
perature is  maintained  for  even  four  or  five 
hours  would   not  prejudicially   affect  the 
working  of  the  process.    The  warming  of  80 
the    milk    to    the    temperature    mentioned 
above  may,  if  preferred,  immediately  pre- 
cede the  application  of  the  process.     The 
presence  of  lactic  or  other  acid  if  any  in  the 
milk  to  be  treated  will  dispense  with  the  86 
necessity  for  the  artificial  addition  of  acid 
to  an  extent  equivalent  to  the  amount  of 
lactic  or  other  acid  present 

In  the  case  of  cream  the  treatment  is  the 
same  as  above  described  for  milk.  If  the  90 
cream  has  been  ripened  prior  to  the  treat- 
ment the  addition  of  acid  will  be  rendered 
unnecessary  by  reason  of  the  presence  of 
lactic  acid  in  the  ripened  cream. 

In  the  case  of  grape  juices,  fruit  juices,  95 
fruit  pulp,  beer,  aerated  waters  and  other 
beverages   the   treatment  is   also   substan- 
tially the  same  as  for  milk,  the  .amount  of 
sodium  peroxid  used  being  approximately 
.05  per  cent.,  and  again  the  use  of  acid  is  100 
unnecessary  if  present  in  sufficient  quantity 
in  the  product  treated. 

It  will  be  well  understood  that  in  lieu  of 
sodium  peroxid,  potassium  peroxid,  or  such 
other  equivalent  alkaline  peroxid  may  be  106 
used  as  well  in  the  presence  of  an  acid  when 
heated  rapidly  produce  iascent  oxygen  and 
(or)  ozone,  and  have  no1  injurious  or  detri- 
mental effect  on  the  substance  under  treat- 
,ment.  HO 

Having  now  fully  described  and  ascer- 
tained my  said  invention  and  the  manner  in 
which  it  is  to  be  performed,  I  declare  that 
what  I  claim  is: — 

1.  In  the  sterilization  of  alimentary  liquids,  H6 
treating  such  liquids  at  atmospheric  pres- 
sure by  gradually  adding  thereto  and  thor- 
oughly mingling  therewith  a  small  propor- 
tion of  sodium  peroxid,  and  heating  the  said 
substance  substantially  as  herein  set  forth.  120 

2.  In  the  sterilization  of  alimentary  liquids, 
treating  such  liquids  at  atmospheric  pres- 
sure by  gradually  adding  thereto  and  thor- 
oughly mingling  therewith  small  propor- 
tions of  sodium  peroxid  and  an  acid,  and  125 
heating  the  said  substance,  substantially  aa 
herein  set  forth. 

3.  The  improvements  in  and  relating  to 


1,140,717  Q 

the  sterilization  of  alimentary  liquids  by  my  hand  in  presence  of  two  subscribing  wit- 

the  production  therein  of  nascent  oxygen  nesses. 

and  ozone  without  the  production  of  hydro-  ALFRED  RUTTER. 

gen  peroxid  to  a  prejudicial  or  undesirable  Witnesses: 

5  extent  in  the  manner  herein  specified.  EDWARD  N.  WATERS, 

In  testimony  whereof  I  have  hereunto  set  WILLIAM  G.  HOLDEN. 


I,  1307 

*  ) 


1,190,769. 


B.  JURIST. 

APPARATUS  FOR  TREATING  LIQUIDS. 
APPLICATION   FILED   NOV.  27,  1911. 


Patented  July  11, 1916. 

2  SHEETS-SHEET  1. 


IWEHTOR 

U  r*i  -a  I. 


ORNEY 


1,190,769. 


B.  JURIST. 
APPARATUS  FOR  TREATING  LIQUIDS. 

APPLICATION   FILED   NOV.  27,  1911. 


Patented  July  11, 1916 


2  SHEETS-SHEET  2. 


WITNESSES 


42 


INVENTOR 


WNEY 


UNITED  STATES  PATENT  OFFICE. 

BENJAMIN  JURIST,  OF  NEW  YORK,  N.  Y.,  ASSIGNOR  TO  BRYER  H.  PENDRY,  TRUSTEE. 

APPARATUS  FOR  TREATING  LIQUIDS. 


1,190,769. 


Specification  of  Letters  Patent.          Patented  July  11, 1916. 

Application  filed  November  27, 1911.     Serial  No.  662,555. 


To  all  whom  it  -may  concern: 

Be  it  known  that  I,  BENJAMIN  JURIST,  a 
citizen  of  the  United  States,  and  resident 
of  New  York,  in  the  county  of  Kings  and 
5  State  of  New  York,  have  invented  certain 
new  and  useful  Improvements  in  Apparatus 
for  Treating  Liquids,  of  which  the  follow- 
ing is  a  specification. 
This  invention  relates  particularly  to  the 

10  treatment  of  liquids  with  ultra  violet  rays. 
Ultra  violet  rays  have  as  is  well  known, 
remarkable  bactericidal  and  chemical  actinic 
jwwers.     By  reason  of  the  power  of  destroy- 
ing and  inhibiting  the  growth  of  germs  it 

15  has  been  proposed  to  use  the  ultra  violet 
rays  for  the  sterilization  of  liquids  and  by 
reason  of  their  power  to  effect  chemical 
changes  it  lias  been  proposed  to  use  them  for 
(vrtain  industries  for  instance,  the  treatment 

20  and  bleaching  of  oils  and  in  the  acceleration 
of  various  chemical  processes. 

The  most  effective  lamps  for  emitting 
ultra  violet  rays  at  present  on  the  market  are 
vacuum  lamps  and  usually  operate  most 

25  efficiently  at  a  comparatively  high  tempera- 
ture and  for  this  reason  it  is  well  to  avoid 
having  the  liquids  which  are  to  be  treated 
come  in  contact  with  the  lamp  owing  to  the 
cooling  effect  of  the  liquid.  It  has  also  been 

30  found  that  when  the  liquid  comes  in  contact 
with  the  lamp  deposits  are  likely  to  be 
formed  on  the  outer  portion  of  lamp  which 
are  more  or  less  opaque  and  thus  interfere 
with  the  passage  of  the  rays.  Some  liquids 

35  are  themselves  more  or  less  opaque  to  ultra 
violet  rays  and  in  such  cases  the  effects  of 
the  rays  eitlier  bactericidal  or  merely  chemi- 
cal are  limited  to  the  depth  of  penetration 
which  is  determined  by  the  degree  of 

40  opacity.  If  an  opaque  liquid  is  treated  in 
any  considerable  mass  the  effect  is  unsatis- 
factory owing  to  the  fact  that  the  penetra- 
tion i.s  so  slight.  The  liquid  is  therefore  not 
uniformly  treated. 

45  In  any  continuous  process  for  the  treat- 
ment of  liquids  if  the  lamp  at  any  moment 
fails  to  operate  it  is  obvious  that  a  certain 
quantity  of  liquid  will  receive  less  treatment 
than  it  should.  If  this  uncompletely  treat- 

50  ed  liquid  is  permitted  to  mingle  with  the 
completely  treated  liquid  or  any  part  of  it 
the  product  will  of  course  be  contaminated. 
In  cases  of  sterilizing  processes  the  effect 


might  be  very  dangerous  since  some  germs 
would  be  certain  to  pass  into  the  product.  55 
It  has  also  been  found  desirable  in  many  cases 
to  keep  the  liquid  at  a  fairly  low  tempera- 
ture during  its  treatment.  'As  the  lampa 
give  off  more  or  less  heat  it  is  therefore  de- 
sirable to   provide  some  suitable  form  of  60 
cooling  device  to  prevent  an  undue  rise  in 
the  temperature  of  the  liquid.     In  some  cases 
the  ultra  violet  rays  from  a  lamp  produce 
certain  changes  in  the  surrounding  air  such 
as  the  formation  of  ozone.     While  this  may  65 
be  valuable  in  some  processes  for  instance, 
in  treating  and  bleaching  oils,  it  is  objection- 
able in  other  processes  as  for  instance,  in 
sterilizing  liquid  foods  such  as  milk.     It  is 
therefore  well  to  provide  means  if  desired  70 
for  carrying  off  the  gaseous  products. 

It  is  the  object  of  this  invention  to  pro- 
vide a  process  for  the  treatment  of  liquids 
and  also  to  provide  apparatus  for  carrying 
out  such  a  process  in  which  the  foregoing  75 
principles  will  be  properly  developed  so  that 
liquids  may  be  treated  efficiently  and  com- 
pletely in  a  continuous  manner  uniformly 
at  proper  temperatures.  It  should  be  un- 
derstood that  any  suitable  type  of  lamp  for  80 
emitting  ultra  violet  rays  may  l>e  employed 
but  as  a  mercury  vapor  lamp  having  a 
transparent  quartz  container  is  thus  far  the 
most  efficient  source  of  ultra  violet  light  at 
present  on  the  market,  the  invention  will  l>e  85 
described  with  particular  reference  to  such 
a  lamp. 

Briefly  considered  the  invention  contem- 
plates treatment  of  a  thin  layer  of  liquid  by 
the  rays  from  a  lamp  spaced  apart  from  the  90 
liquid.     The  liquid  is  allowed  to  flow  over 
a  surface  a  short  distance  from  the  lamp  at 
a  uniform  speed.     The  shape  and  design  of 
the  liquid  guiding  surfaces  will  depend  upon 
the  type,  design  and  power  of  the  lamp  em^  95 
ployed.     The    guiding   surfaces   should    be 
such  as  to  allow  the  liquid  the  greatest  pos- 
sible exposure  with  the  greatest  permissible 
velocity.     For   small   installation   a    single 
lamp    may    be    used    but    for    commercial  100 
processes  of  magnitude  a  number  of  lamps 
may  l)e  employed,  the  liquid  supporting  or 
guiding  surfaces  being  designed  so  as  to 
cause  the   liquid   to   pass  through   the  in- 
fluence of  the  rays  from  the  different  lamps  105 
successively.    The  lamps  not  being  in  con- 


1,190,769 


10 


25 


tact  with  the  liquid  operate  at  their  most 
efficient  temperature.  The  guiding  surfaces 
may  be  cooled  in  a  suitable  manner.  To 
avoid  the  accumulation  of  any  deleterious 

taseous  products  in  the  apparatus  a  suitable 
orrn  of  ventilation  may  also  be  provided. 
In  case  the  current  supplying  the  lamps 
fails  at  any  time  the  supply  of  liquid  to  the 
apparatus  can  be  instantly  and  automati- 
cally checked.  In  case  of  failure  of  a  lamp 
or  lamps  to  operate  the  product  from  the 
apparatus  can  be  instantly  and  automati- 
cally prevented  from  flowing  out  into  the 
receptacle  for  treating  the  liquid.  When  a 

15  number  of  lamps  are  used  in  one  apparatus 
the  flow  of  liquid  can  be  automatically  regu- 
lated according  to  the  varying  power  of  the 
lamps  to  emit  ultra  violet  rays,  be  it  in  the 
case  of  a  fluctuating  electric  current  in  the 

20  lamp  or  should  one  or  more  of  the  lamps 
fail  to  operate. 

In  the  accompanying  two  sheets  of  draw- 
ings the  principles  of  the  invention  are  illus- 
trated. 

Figure  1,  is  a  vertical  cross  sectional  view 
of  a  simple  form  of  apparatus  embodying 
the  invention  with  a  vertical  type  or  mercury 
vapor  lamp.  Fig.  2,  is  a  vertical  sectional 
view  of  another  form  of  apparatus  with  a 

30  horizontal  type  of  vacuum  lamp.  Fig.  3,  is 
a  vertical  sectional  view  of  a  form  of  the  in- 
vention made  up  of  a  plurality  of  independ- 
ent sections  so  that  the  liquid  is  treated  in 
successive  stages.  Fig.  4,  is  a  diagrammatic 

35  view  showing  the  electric  circuit  for  operat- 
ing the  lamps  and  the  valves.  Fig.  5,  is  a 
vertical  sectional  view  of  another  form  of 
apparatus  embodying  the  invention,  the  liq- 
uid guiding  surfaces  being  arranged  in  the 

40  form  of  cascades  one  below  the  other. 

In  the  form  of  apparatus  illustrated  in 
Fig.  1  the  lamp  1  is  supported  by  holders  2. 
Surrounding  the  lamp  is  the  fluted  or  cor- 
rugated cylindrical  wall  3  forming  the  guid- 
es ing  surfaces  for  the  liquid  to  be  treated.  4  is 
the  supply  pipe  for  the  liquid  which  dis- 
charges into  the  annular  distributing  mem- 
ber 5  above  the  wall  3.  The  distributer  5  is 
provided  with  perforations  so  that  the  liq- 

50  uid  is  allowed  to  trickle  in  fine  streams  on 

to  the  corrugated  wall  3.     The  bottom  6  of 

the  treating  chamber  is  funnel-shaped   so 

that  the  liquid   may   collect   and   run   out 

_ through  the  outlet  or  discharge  pipe  7.     The 

56  upper  end  of  the  treating  chamber  is  closed 
by  a  cover  8.  A  cap,  window  or  observa- 
tion opening  9  may  be  provided  at  the  up- 
per end.  In  some  cases  the  corrugated  wall 
3  may  serve  to  provide  all  the  cooling  sur- 

60  faces  necessary  or  a  jacket  10  may  be  pro- 
vided outside  of  it  forming  a  cooling  cham- 
ber 11  through  which  air  or  other  cooling 
fluid  may  be  forced,  entering  through  the 
pipe  12  and  flowing  out  through  the  pipe  13. 
C5  In  case  it  is  desired  to  remove  the  gases  from 


the  treating  chamber  a  ventilating  or  suc- 
tion pipe  14  may  be  provided.  In  case  it  is 
desired  to  admit  fresh  air  to  the  treating 
chamber,  a  filtering  inlet  15  may  be  provided 
if  desired.  The  inside  of  the  treating  chain-  70 
ber  may  have  its  inner  surface  formed  of 
white  enamel  so  as  to  reflect  such  of  the 
rays  as  are  not  completely  absorbed  in  di- 
rect passage  through  the  liquid.  The  ob- 
servation opening  9  may  be  provided  with  75 
colored  glass  if  desired  to  protect  the  eyes  of 
the  operator.  In  this  form  of  apparatus  the 
liquid  passes  with  considerable  speed  over 
the  corrugated  wall  3.  Owing  to  the  sur- 
faces being  corrugated,  the  liquid  is  sub-  go 
jected  to  the  rays  from  the  lamp  through  a 
suitable  period  of  time,  greater  of  course 
than  would  be  the  case  if  the  wall  3  were 
smooth  or  uncor  ruga  ted.  In  some  cases  the 
corrugated  wall  3  will  provide  sufficient  85 
cooling  surfaces,  in  other  cases  the  cooling 
jacket  11  may  be  provided.  Ventilation  by 
suction  through  the  pipe  14  will  also  tend  to 
keep  down  the  temperature  of  the  apparatus. 

In  the  form  of  apparatus  shown  in  Fig.  2  90 
the  lamp  20  is  substantially  horizontal  and 
the  guiding  walls  21,  21  are  inclined  toward 
each  other  so  as  to  form  a  flattened  funnel 
leading  to  the  discharge  pipe  22.     Cooling 
vanes  23  may  be  provided  if  desired.     The  95 
liquid  to  be  treated  is  supplied  through  the 
pipe  24  and  the  distributer  25  so  that  the 
liquid  is  distributed  around  the  upper  edges 
of  the  guiding  walls  21.  21.     This  construc- 
tion is  particularly  adapted  to  short  hori-  100 
zontal  lamps  with  high  intrinsic  power. 

While  the  apparatus  thus  far  described 
is  suitable  for  small  out-puts  and  while  of 
course  the  capacity  will  be  proportional  to 
the  size  of  the  apparatus  it  has  not  been  105 
found  practical  to  increase  the  capacity  by 
a  simple  increase  of  si/e  beyond  certain 
limits.  It  is  believed  that  the  most  prac- 
tical method  of  increasing  the  capacity  with- 
out shortening  the  time  of  exposure  or  ex-  110 
cessively  increasing  the  velocity  of  flow  of 
the  liquid  is  to  build  the  apparatus  in  sev- 
eral independent  sections  through  which  the 
liquid  passes  successively  as  for  instance  in 
Figs.  3  and  5.  The  apparatus  of  Fig.  3  con-  115 
sists  of  the  combination  of  three  sections 
such  as  are  shown  in  Fig.  2.  The  liquid  to 
be  treated  is  introduced  from  a  suitable 
reservoir  through  the  pipe  30,  past  the  valve 
31  and  through  the  distributing  member  32  120 
into  the  upper  chamber.  The  liquid  then 
flows  over  the  guide  surfaces  33  out  through 
the  pipe  34  and  through  the  distributing 
member  35  into  the  second  chamber.  It 
then  flows  over  the  surface  30.  is  collected  125 
and  flows  through  the  pipe  37  and  is  dis- 
tributed by  the  member  38  into  the  lower 
treating  chamber.  When  the  liquid  has 
flowed  down  the  incline  of  the  guide  sur- 
faces 39,  it  is  collected  and  passes  out  through  130 


1,190,769 


pipe  40  past  the  valve  41  and  through  dis- 
charge pipe  42  into  a  suitable  collector  or 
receptacle.  The  lamps  43,  44  and  45  sup- 
ply the  rays  for  treating  the  liquid  in  suc- 
5  cessive  steps  in  the  three  chambers.  Obvi- 
ously any  number  of  these  chambers  with 
suitable  lamps  may  be  employed.  Cooling 
fluid  may  be  supplied  through  the  pipe  40 
and  pass  upward  through  the  jackets  47,  48 

10  and  49  and  out  through  the  outlet  50.  When 
desired,  the  chambers  may  be  ventilated 
through  the  pipe  51  having  branches  52, 
53  and  54  leading  to  the  three  chambers  re- 
spectively. 

15  In  the  form  of  apparatus  shown  in  Fig.  5 
the  liquid  guiding  members  are  in  the  form 
of  inclined  planes  such  as  <>0,  01,  62  and  03 
arranged  as  cascades  and  with  suitable 
lamps  such  as  G4,  05,  60  and  07.  These  are 

20  all  inclosed  in  a  casing  68  from  which  the 
air  may  be  withdrawn  through  a  pipe  09. 
The  liquid  to  be  treated  is  supplied  through 
pipe  70  and  the  distributer  71  which  dis- 
charges fine  sprays  upon  the  upper  edge  of 

25  the  incline  60.  A  ledge  72  forms  the  trough 
to  collect  the  liquid  into  the  pipe  73^and  dis- 
charge it  through  the  distributer  74  on  to 
the  incline  61.  In  a  similar  manner  the 
liquid  passes  successively  over  the  successive 

30  inclines  beneath  the  successive  lamps  and 
discharges  from  the  pipe  75  at  the  bottom. 
Cooling  jackets  such  as  76  may  be  provided 
for  the  liquid  surfaces  through  which  a  cool- 
ing fluid  may  be  forced  through  the  pipe  77 

35  and  out  through  the  outlet  pipe  78  at  the 
top. 

Multiple  chamber  treating  apparatus  in 
addition  to  the  advantage  of  great  capacity 
is  particularly  valuable  on  account  of  the 

40  uniform  results  obtained.  As  the  liquid  is 
treated  in  each  chamber  of  the  apparatus  it 
is  collected  and  redistributed  into  the  next 
chamber  and  in  this  manner  the  liquid  is 
thoroughly  mixed  so  that  in  the  final  result 

45  there  has  been  practically  a  perfectly  uni- 
form exposure  of  the  entire  mass  of  liquid. 
When  the  apparatus  has  once  been  installed 
it  is  easy  to  increase  the  capacity  by  sim- 
plv  adding  one  or  more  treating  chambers 

50  and  increasing  the  rate  of  flow  of  the  liquid 
correspondingly.  It  is  possible  to  operate 
one  of  these  multiple  unit  systems  at  a  frac- 
tion of  its  total  capacitv  by  simply  shut- 
ting off  one  or  more  of  the  lamps.  The 
55  liquid  is  then  onlv  treated  in  the  other  cham- 
bers where  the  lamps  are  running  and  the 
chambers  where  the  lamps  are  turned  off 
servo,  simply  as  mixing  chambers. 

Other  imnortant  improvements  of  this  in- 

60  vent  ion  reside  in  the  automatic  regulation 

of  the  supply  of  liquid  to  the  apparatus  and 

the,  automatic  regulation  of  the  discharge. 

The  principles  of  this  part  of  the  invention 

are  illustrated  and  described  in  conjunction 

i  ••   with  the  type  of  apparatus  shown  in  Fig.  3 


but  it  will  be  obvious  that  the  automatic 
regulation  can  be  applied  to  any  form  of 
apparatus  as  heretofore  described. 

Valves  31  and  41  have  previously  been,  re- 
ferred to  as  located  in  the  supply  and  dis-  79 
charge  pipes  respectively.    These  valves  are 
raised  by  the  action  of  solenoids  SO  and  81 
respectively  which  solenoids  are  connected 
in  series  in  the  power  supply  circuit  of  the 
system.    One  branch  82  (Fig.  4)  of  the  cir-  75 
ciiit  connects  the  two  solenoids  80  and  81 
and  the  other  branch  83  includes  the  lamps 
43,  44  and  45.    A  switch  84  is  provided  for 
controlling    the    system.      Each    individual 
lamp  may  be  controlled  by  a  switch  such  go 
as  85  and  each  lamp  has  in  series  with  it,  as 
is  customary  with  such  lamps,  an  induction 
coil  80  and  a  series  resistance  87  for  steady- 
ing and  regulating  the  lamp  current.     As 
long  as  the  current  is  on  and  the  lamps  are  35 
operating  the  solenoids  hold  up  the  valves 
so  that  the  liquid  is  supplied  to  the  appa- 
ratus and  discharge  into  a  suitable  recepta- 
cle.   As  the  current  in  the  lamp  circuit  fluc- 
tuates the  valve  31  is  raised  and  lowered  so  90 
that  with  an  increase  of  current  a  greater 
supply  of  liquid  to  the  apparatus  is  per- 
mitted and  with  a  decrease  of  current  there 
is  a  corresponding  decrease  in  the  supply  of 
liquid.     The  result  is  that  the  supply  of  95 
liquid  is  proportioned  to  the  available  cur- 
rent and  the  available  effective  power  of 
the  lamp  or  lamps.     In  case  the  supply  of 
current  fails  or  the  lamps  are  all  shut  oil', 
the  valve  31  drops  and  stops  the  supply  of  100 
liquid  to  the  apparatus  which  then  over- 
flows into  some  suitable  receptacle  through 
the  overflow  pipe  88.    In  case  the  current  is 
shut  off  or  the  lamps  fail  to  operate  while 
the  liquid  is  being  treated,  the  solenoid  81  105 
releases  the  valve  41  and  closes  the  outlet 
to  the  pipe  42  as  previously  mentioned.    The 
liquid   which  at  this  time  is  in  the  appa- 
ratus is  thus  prevented  from  mingling  with 
the  properly  treated  liquid  and  flows  out  110 
through  the  trap  90  into  the  overflow  pipe 
91.     The  trap  90  prevents  air  from  flow- 
ing back  into  the  outlet  and  contaminating 
the  product.     This  is  particularly  valuable 
in  sterilization  processes.  116 

On  account  of  the  danger  which  would 
result  from  mingling  incompletely  treated 
liquid  with  the  completed  product  it  is  de- 
sirable to  prevent  the  outlet  valve  41  from 
being  automatically  raised  after  it  has  once  120 
been  closed  by  failure  of  the  lamps.  The 
lamp  or  lamps  may  go  out  for  only  a  few 
seconds  so  that  while  the  supply  would  be 
shut  off  the  liquid  in  the  apparatus  would 
not  have  time  to  entirely  drain  out  before  125 
the  valve  41  was  again  opened.  This  is  par- 
ticularly dangerous  in  sterilization  proc- 
esses. Similar  difficulties  may  be  encoun- 
tered with  quart/,  lamps  operating  under 
high  pressure.  The  mercury  vapor  arg  does  130 


1,190,769 


not  reach  its  highest  actinic  power  until 
several  minutes  after  starting  and  the  re- 
sult will  be  an  imperfectly  treated  liquid 
if  the  flow  of  liquid  was  permitted  before 
5  the  lamp  reached  its  proper  running  condi- 
tion. A  self-locking  mechanism  is  therefore 
provided  as  indicated  in  Fig.  4.  A  pivoted 
lever  92  has  one  end  adapted  to  engage  in 
a  notch  93  in  the  stem  of  the  valve  41. 

10  When  the  valve  is  once  closed,  the  lever  en- 
gages in  the  notch  93  and  prevents  the  valve 
from  being  opened  until  the  operator  man- 
ually resets  the  lever  92. 

In  order  to  warn  the  attendant  of  inter- 

15  ruptions  in  the  operation  of  the  apparatus 
a  signal  system  may  be  employed  as  illus- 
trated in  Fig.  4.  A  local  circuit  95  contains 
a  bell  96  or  any  other  suitable  form  of 
signal  device  and  a  source  of  current  97. 

20  Any  suitable  form  of  contacts  may  be  em- 
ployed and  may  be  conveniently  actuated 
by  the  lever  92.  In  this  case  the  lever  92  is 
pulled  upwardly  by  a  spring  98  and  one  end 
of  the  lever  has  a  contact  99  adjacent  to  the 

25  stationary  contact  100.  When  the  end  of 
the  lever  92  falls  into  the  notch  93  in  the 
stem  of  the  valve  41,  the  local  signal  cir- 
cuit is  closed  and  the  signal  given  calling 
attention  to  the  condition  of  the  apparatus. 

30  Obviously  where  several  treating  appa- 
ratuses are  used  in  one  installation  an  elec- 
tric annunciator  may  be  used  as  a  signal  de- 
vice. It  is  obvious  that  the  supply  valve  31 
may  also  be  equipped  with  a  self-locking 

35  mechanism  and  signal  device  as  just  de- 
scribed. Thus  in  small  apparatus  such  as 
those  shown  in  Figs.  1  and  2  the  safety 
valve  41  may  be  omitted  and  only  a  regu- 
lating valve  31  provided  in  the  supply  pipe. 

40  It  is  obvious  that  many  changes  may  be 
made  in  details  of  construction  and  method 
of  operation  herein  shown  and  described 
and  it  should  be  understood  that  the  claims 
are  not  limited  to  the  specific  disclosure 

45  herein  except  so  far  as  required  by  the  prior 
art. 

In  the  claims  where  terms  such  as  "lamp", 
"wall",  "surface"  etc.,  are  used  it  should  be 
understood  that  they  are  used  in  a  broad 

50  sense  to  cover  the  use"  of  one  or  more. 
What  I  claim  is: — 

1.  Apparatus   for   treating  liquids  com- 
prising a  treating  chamber,   a  lamp,   and 
electro  -  magnetically  controlled  means  for 

55  regulating  the  supply  and  discharge  of  the 
liquid  in  accordance  with  the  operation  of 
the  lamp. 

2.  Apparatus   for  treating   liquids   com- 
prising a  lamp  for  emitting  ultra  violet  rays, 

60  a  chamber  for  treating  the  liquid  and  means 
for  automatically  checking  the  discharge  of 
liquid  in  case  the  lamp  is  extinguished. 

3.  Apparatus  for  treating  liquids  com- 
prising a   lamp   for  emitting  ultra   violet 

65  rays,   a   chamber   for  treating  the  liquid, 


means  for  automatically  checking  the  dis- 
charge of  liquid  in  case  the  lamp  is  extin- 
guished and  means  for  preventing  the  re- 
sumption of  discharge  in  case  the  lamp  is 
again  started.  70 

4.  Apparatus   for   treating  liquids   com- 
prising a  lamp,  a  liquid  treating  chamber 
having  a  discharge  outlet  and  an  electro- 
magnetic device  in  series  with  the  lamp  for 
controlling  the  discharge.  75 

5.  Apparatus   for   treating  liquids   com- 
prising a  lamp,  a  liquid  treating  chamber 
having  a  discharge  outlet,  an  electro-mag- 
netic device  in  the  lamp  circuit  operating  a 
controlling  valve  in  the   discharge  and   a  80 
latch  for  automatically  locking  said  valve 
when  said  valve  has  been  closed  and  so  pre- 
venting a  resumption  of  the  operation  of 
said  valve  after  the  lamp  has  been  once  ex- 
tinguished and  before  said  automatic  lock-  85 
ing  device  is  released. 

6.  Apparatus   for   treating  liquids   com- 
prising a  plurality  of  lamps  for  successively 
affecting  the  liquid  and  means  variable  with 
the  operation  of  the  lamps  for  regulating  90 
the  discharge  of  liquid. 

7.  Apparatus   for   treating  liquids   com- 
prising a  plurality  of  independently  oper- 
able sections,  each  section  equipped  with  a 
distributer  and  a  collector  for  the  liquid  con-  95 
nected  so  that  the  liquid  flows  successively 
through  the  series  of  said  sections,  in  each 
section  an  electric  lamp  emitting  ultra  vio- 
let rays,  a  source  of  supply  for  the  liquid 

to  be  treated  connected  to  the  distributer  100 
of  the  first  section,  an  automatic  valve  for 
electro-magnetically  regulating  the  supply 
of  liquid  to  be  treated  according  to  the  elec- 
tric current  in  all  lamps,  means  for  direct- 
ing the  untreated  liquid  past  the  distributer  105 
of  the  first  section  when  said  valve  in  said 
supply  is  closed,  a  discharge  pipe  connect- 
ed to  the  last  section,  an  outlet  for  the  per- 
fectly treated  liquid,  an  automatic  valve  for 
electro-magnetically  controlling  the  connec-  110 
tion  between  said  discharge  and  said  outlet 
so  as  to  interrupt  the  connection  upon  inter- 
ruption of  the  electric  current  in  all  lamps, 
means  for  directing  the  partly  treated  liquid 
in  the  discharge  pipe  past  the  outlet  for  the  115 
perfectly  treated  liquid  when  said  valve  has 
closed  the  connection  between  said  discharge 
and   said   outlet,  means   for  automatically 
locking  said  valve  in  the  discharge  pipe  af- 
ter it  has  been  closed  and  means  for  signal-  120 
ing  the  interruption  of  the  electric  current. 

8.  Apparatus   for   treating  liquids   com- 
prising a  plurality  of  inclined  liquid  guid- 
ing members  arranged  in  the  form  of  a  cas- 
cade, a  source  of  ultra  violet  rays  arranged  125 
adjacent  each  of  said  guiding  members,  a 
distributing  member  at  the  top  of  each  in- 
clined member,  means  for  collecting  the  liq- 
uid at  the  bottom  of  each  inclined  member 
and  delivering  the  liquid  into  the  next  lower  130 


1,190,769 


distributing  member,  means  for  supplying 
liquids  to  be  treated  and  means  for  collect- 
ing the  treated  liquid,  an  electro-magneti- 
cally. operable  valve  for  controlling  the  out- 
5  let  of  liquid  to  be  collected  and  a  by-pass  for 
the  liquid  operable  when  the  said  valve  has 
closed  the  normal  outlet,  a  latch  for  said 


valve  and  a  means  for  signaling  the  inter- 
ruption of  the  current. 

BENJAMIN  JURIST. 

Witnesses : 

ROBT.  S.  ALLTN, 
BRYEE  H.  PENDRT. 


Copies  of  tills  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "Commissioner  of  Patents, 

Washington,  D.  C." 


\  a  ^  &  ^  * 


c 


W.  R.  WALKEY. 
APPARATUS  FOR  THE  STERILIZATION  OF  FLUIDS. 

P"' 8' im'      PatentedSept.  26, 1916. 

2  SHEETS-SHEET  ». 


W.  R.  WALKEY. 
APPARATUS  FOR  THE  STERILIZATION  OF  FLUIDS. 

APPLICATION    FILED   APR.  8,  1915. 

1  199  642.  Patented  Sept.  26, 1916. 

2  SHEETS-SHEET  2. 


££p 


UNITED  STATES  PATENT  OFFICE, 


WILLIAM  BICHAKD  WALKEY,  OF  WESTMINSTER,  LONDON,  ENGLAND. 
APPARATUS  FOB  THE  STERILIZATION  OF  FLUIDS. 


1,199,643. 


Specifipation  of  letters  Patent.        Patented  Sept.  26,  1916. 

Application  filed  April  8. 1915.    Serial  Ko.  19,896. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  WILLIAM  KICIIAKD 
WALKEV,  a  subject  of  the  King  of  England, 
residing  in  Westminster,  London.  England, 
5  have  invented  certain  new  and  useful  Im- 
provements in  Apparatus  for  the  Steriliza- 
tion of  Fluids,  of  which  the  following  is  a 
specification. 

This  invention  relates  to  apparatus  where- 

10  in  is  employed  ultra-violet  light  for  the 
sterilization  of  milk,  beer  and  other  liquids, 
more  particularly  opaque  liquids,  such  as 
milk. 

The  object  of  the  present  invention  is  to 

15  provide  a  sterilizing  apparatus,  the  efficiency 
of  which  shall  be  considerably  greater  than 
apparatus  hitherto  employed  and  to  effect 
this  the  surface  over  which  flows  the  fluid 
to  be  sterilized,  is  arranged  in  a  particular 

20  manner  and  is  of  a  particular  character,  such 
as  will  afford  the  best  possible  concentration 
of  the  light-rays  upon  the  fluid. 

Thus,  according  to  this  invention,  a  steri- 
lizing apparatus  comprises  in  combination  a 

25  source  of  ultra-violet  light  and  a  stationary 
member  providing  a  surface  over  which  the 
fluid  to  be  sterilized  may  flow  in  contact  by 
adhesion  or  surface  tension  under  the  action 
of  gravity,  (sometimes  referred  to  as  capil- 

30  lary  attraction)  in  a  thin  film  to  be  acted 
upon  by  the  said  ultra-violet  light-rays,  char- 
acterized by  the  said  surface  being  corru- 
gated in  a  vertical  plane  and  also  curved  as 
a  whole  so  that  the  rays  of  light  from  the 

35  source  strike  the  fluid  in  a  normal  or  sub- 
stantially normal  direction  or  at  least  are  in- 
clined away  from  the  normal  to  a  substan- 
tially less  degree  than  would  be  the  case  if 
an  uncurved  surface  were  employed  in  place 

40  of  the  curved  surface.  Preferably  means 
are  also  provided  for  maintaining  a  circula- 
tion of  air  over  the  said  surface. 

According  to  one  particular  embodiment 
of  the  invention  there  is  a  plurality  of  sur- 

45  faces  curved' as  above  described  and  arranged 
symmetrically  around  the  source  of  light. 
More  particularly  the  said  surfaces  are 
curved  apart  from  their  corrugations  only 
in  one  plane,  generally  in  a  horizontal  plane. 

60  The  invention  will  be  more  clearly  under- 
stood by  reference  to  the  following  descrip- 
tion taken  in  connection  with  the  accom- 
panying drawings  Avhich  illustrate  a  pre- 
ferred embodiment  thereof,  and  in  which — 

55      Figure  1  is  an  elevation,  partly  in  section, 


of  the  apparatus;  Fig.  2  is  a  plan  of  Fig.  1, 
parts  being  removed  for  clearness;  Fig.  3  is 
a  plan  of  one  of  the  surfaces  having  a  con- 
venient curvature:  Fig.  4  is  a  section  on 
line  4 — 4  of  Fig.  3.  Figs.  5  and  6  diagram-  60 
matically  illustrate  modified  forms  of  por- 
tions of  the  apparatus. 

Like  letters  indicate  like  parts  throughout 
the  drawings. 

The  main  frame  of  the  apparatus  consists  86 
of  vertical  supports  A  tied  at  A1  at  the  top 
and  bottom.    Between  each  adjacent  pair  of 
supports  A  is  a  swinging  side  B,  each  of 
which  is  identical  so  that  a  description  of 
one  will  suffice  for  all.    The  important  fea-  70 
ture  of  the  sides  is  that  they  shall  be  curved 
as  shown  in  plan  in  Figs.  2  and  3.     They 
may    constitute    swinging    sides    by    being 
hinged  at  B1  to  the  supports  A  and,  if  de- 
sired, any  convenient  form  of  clip  may  be  76 
employed  to  hold  them  in  place.    Supported 
above  the  sides  B  is  a  tank  C  having  holes  C1 
disposed  close  to  the  upper  edge  of  the  sides 
B  so  that  fluid  may  fall  by  gravity  from  the 
tank  C  on  to  the  sides.    The  holes  C1  are  so  80 
dimensioned  that  the  fluid  passes  on  to  the 
side  B  in  a  thin  film  and  by  adhesion  under 
the  action  of  gravity  flows  over  the  surface 
on  the  corrugations. 

Arranged  centrally  in  the  tank  C  is  a  fun-  85 
nel  C2  which  opens  the  interior  of  the  appa- 
ratus to  the  outer  surrounding  atmosphere 
and  serves  as  an  uptake  for  the  exit  of  any 
ozone  which  may  be  formed  and  also  for 
the  air  as  it  becomes  slightly  heated  during  90 
the  operation  of  the  apparatus.    Thus  a  cir- 
culation of  air  is  maintained  which  keeps 
the  air  in  the  apparatus  cool  and  pure. 

Within  the  apparatus  is  a  source  of  ultra- 
violet light  which  may  conveniently  consist  95 
of  two  mercury  vapor  lamps  D  suspended 
from  the  support  A.  The  curvature  of  the 
sides  may  be  such  as  to,  as  closely  as  possi- 
ble, approximate  that  of  a  circle  struck  from 
a  center  approximately  coinciding  with  the  100 
position  of  the  source  of  light.  Thus,  re- 
ferring to  the  dotted  lines  in  Fig.  3,  assum- 
ing E  to  be  the  lamp,  it  will  be  seen  that 
while  a  ray,  diagrammatically  shown  at  E1, 
strikes  the  curved  surface  B  substantially  in  !05 
a  normal  manner,  it  strikes  the  plane  sur- 
face F  in  an  oblique  direction,  while  simi- 
larly a  ray,  such  as  E2,  far  more  nearly  ap- 
proximates to  a  normal  ray  in  relation  to 
the  curved  surface  B  than  it  does  to  the  HO 


1,199,642 


plane  surface  diagrammatically  shown  at  F. 
It  has  been  found  convenient  in  practice 
to  curve  the  surface  B  on  either  the  lines  of 
a  parabolic  curve  or  of  a  circle  having  a 
5  somewhat  larger  diameter  than  the  diame- 
ter of  the  apparatus,  which  latter  may  con- 
veniently be  12-18  inches  internally.     The 
fluid  drains  from  the  sides  B  into  a  recepta- 
cle G  from  which  it  is  removed  by  a  drain- 

10  pipe  G1. 

Although  the  invention  has  been  described 
in  detail  it  is  not  limited  to  the  particular 
construction  illustrated  as  that  is  shown 
merely  as  one  convenient  arrangement  of 

15  the  various  parts.  Thus,  the  surfaces  B  may 
be  curved  in  their  length  from  top  to  bottom 
as  diagrammatically  shown  in  Fig.  5  to  in- 
crease the  benefit  obtained  from  the  inven- 
tion. Further,  a  fan  H  may  be  employed  in 

20  conjunction  with  the  funnel  or  uptake  (see 
Fig.  6)  to  cause  a  continuous  flow  of  air 
through  the  apparatus  and  to  remove  posi- 
tively the  ozone  and  warm  air  and  at  the 
same  time  more  effectively  to  keep  the  appa- 

25  ratus  cool. 


What  I  claim  as  my  invention  and  desire 
to  secure  by  Letters  Patent  is : — 

A.    sterilizing    apparatus    comprising    in 
combination,  a  source  of  ultra-violet  light, 
a   plurality   of  hinged   members   arranged  30 
around  the  source  of  light  each  of  said  mem- 
bers having  a  surface  which  is  curved  so 
that  it  presents  a  concavity  to  the  source  of 
light  and  has  on  it  corrugations  which  are 
transverse  to  its  vertical  axis,  an  annular  35 
container   surmounting   the    said    members 
and  having  a  central  chimney-like  extension 
and  peripheral  orifices  communicating  with 
the  inner  faces  of  the  said  members  for  the 
purpose  described,  and  means  to  remove  the  40 
fluid  after  it  has  been  sterilized  from  the 
lower  edges  of  the  said  members. 

In  testimony  whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 

WILLIAM  RICHARD  WALKEY. 

Witnesses : 

H.  D.  JAMESON,  , 

O.  J.  WORTH. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "Commissioner  of  Patents, 

Washington,  D.  C." 


.  3.^0  1  5"! 


V 


1,330,751. 


j.  MERIE. 
PROCESS  OF  STERILIZING  LIQUIDS. 

APPLICATION   FILED   APR.  I  7,  1914. 


Patented  June  19, 1917. 

2  SHEETS— SHEET  I. 


aK^ 


N  VEN  TO  M 


1,230,751. 


J.  MERIE. 
PROCESS  OF  STERILIZING  LIQUIDS. 

APPLICATION    FILED   APR.  17,  1914. 


Patented  June  19, 1917. 

2  SHEETS— SHEET  2. 


a3 


INVENTOR 

Jean  Merie 


ATTORNEYS 


1TMO.  MUMfrMCFOW.  I 


UNITED  STATES  PATENT  OFFICE. 


JEAN    MEBIE,    OF    PABIS,    FBANCE. 
PBOCESS  OF  <  STERILIZING  LIQUIDS. 


1,230,751. 


Specification  of  Letters  Patent.        Patented  June  19,  1917. 

Application  filed  April  17,  1914.     Serial  No.  832,660. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JEAN  MERIE,  of  135 
Rue  d'Alesia,  in  the  city  of  Paris,  Republic 
of  France,  have  invented  Improvements  in 
5  the  Process  of  Sterilizing  Liquids,  of  which 
the  following  is  a  full,  clear,  and  exact  de- 
scription. 

In  the  specification  of  my  pending  patent 
application  filed  December  18th,  1912,  Serial 

10  No.  737,412,  I  have  described  a  process  of 
sterilizing  milk  in  which  the  milk,  protected 
from  the  air,  is  continuously  circulated  un- 
der constant  pressure  through  conduits 
which  are  of  constant  area  in  order  to  avoid, 

15  in  the  course  of  the  operation,  any  prolonged 
contact  of  the  milk  with  the  walls  of  the 
apparatus  and  any  expansion  of  the  liquid 
likely  to  lead  to  the  liberation  of  the  gases 
dissolved  in  the  milk. 

20  The  apparatus  by  means  of  which  this 
process  is  carried  into  effect,  comprises  a 
sterilizing  apparatus  proper  and  a  heat- 
recuperator  or  economizer  connected  there- 
with, in  which  the  milk  to  be  sterilized  is 

25  brought  gradually  to  a  temperature  very 
near  to  the  sterilizing  temperature  before  it 
is  admitted  to  the  sterilizing  apparatus,  by 
the  heat  given  off  by  the  sterilized  milk  flow- 
ing out  of  the  latter. 

30  The  present  invention  relates  to  improve- 
ments in  this  process  of  sterilization  and 
has  for  an  object  to  permit  of  the  initial  ster- 
ilization of  the  apparatus  before  the  liquid 
to  be  treated  is  admitted  thereto  and  to  bring 

35  about  the  sterilization  of  the  liquid  at  the 
very  commencement  of  the  operation  so  that 
at  no  time  shall  there  be  any  prolonged  con- 
tact of  the  liquid  with  the  walls  of  the  ap- 
paratus or  any  stoppage  of  its  circulation, 

40  from  which  it  follows  that  at  no  time  dur- 
ing the  operation  is  there  produced  either 
"scorching"  of  the  casein  or  caramelization 
of  the  lactose. 

The  accompanying  drawing  schematically 

45  illustrates  the  sterilizing  apparatus  wherein 
the  present  process  is  carried  out : 

Figure  1  shows  in  a  plan  view  the  whole 
of  the  sterilizing  apparatus. 

Fig.  2  is  a  detail  view  showing  an  eleva- 

60  tion  of  a  heat-recuperating  device  partially 
in  vertical  section. 

Fig.  3  is  a  horizontal  section  taken  on  the 
line  3—3  of  Fig.  2. 

Fig.  4  is  a   detail  view  illustrating  the 

55  valves  and  chamber  in  the  outlet  of  the  coil 
of  the  sterilizer  proper; 


As  shown  in  the  drawing,  such  sterilizing 
apparatus  comprises: 

1.  Two  heat-recuperating  or  economizing 
devices  a,  a',  consisting  of  several  super-  60 
posed  elements,  each  of  which,  as  shown  by 
Figs.  2  and  3,  is  constituted  by  two  sheets 

of  tinned  copper  a2,  a3,  spirally  coiled,  about 
a  core  b;  the  said  sheets  are  joined  together 
by  bands  c  which  alternately  close  the  said  65 
elements  on  the  upper  side  and  on  the  lower 
side,  as  shown  in  Fig.  2.  The  bands  c  serve 
to  connect  the  sheets  a2,  «3,  and  maintain  be- 
tween the  latter  the  space  for  the  circulation 
of  the  liquid.  Thus  each  element  comprises  70 
two  channels  d,  e,  the  one  being  open  at  the 
bottom  and  the  other  at  the  top.  Two  suc- 
cessive elements  are  separated  by  two  sheets 
of  rubber  /  or  other  elastic  material,  between 
which  is  placed  a  copper  plate  g.  Above  and  75 
underneath  the  apparatus  are  two  strong 
plates  k,  i,  which  may  be  connected  with  each 
other  by  bolts,  whereby  the  whole  is  united. 

2.  A  heater  or  sterilizer  constituted  by  a 
vessel  j,  heated  in  any  suitable  manner  and  80 
crossed  by  parallel  tubes  &,  connected  on  the 
outside  of  the  vessel  by  removable  intercom- 
munications.    The  said  tubes  constitute  a 
coil  immersed  in  water  in  the  vessel,  the 
water  forming  a  water  bath,  the  temperature  85 
of  which  may  be  easily  regulated,  so  that  the 
same  remains  constant. 

The  liquid  to  be  treated  comes  by  a  pipe 
I  and  enters  the  channel  d  of  each  element 
of  the  first  heat-recuperating  device  a  by  90 
nozzles  I' ,  and  flows  through  the  said  chan- 
nel ;  and  then  flows  out  through  the  nozzles 
m'  and  is  introduced  from  the  conduit  m  into 
channel  d  of  each  element  of  the  second 
heat-recuperating  device  a'.  On  leaving  95 
the  latter,  the  liquid  passes  through  the 
pipe  n  to  the  coil  k  of  the  sterilizer  proper. 
The  sterilized  liquid  on  flowing  out  of  the 
latter  is  introduced  from  the  conduit  o  into 
the  channels  e  of  the  heat-recuperator  a',  100 
then  on  leaving  the  latter  flows  through 
the  pipe  p  into  the  channels  e  of  the  heat- 
recuperating  device  a,  and  finally  flows  out 
of  the  apparatus  through  the  pipe  q. 

In  order  to  provide  for  a  supply  and  cir-  105 
dilation    of   the    liquid    under    a    constant 
pressure,  the  plant,  as  shown  in  Fig.  1,  in 
front  of  the  first  heat-recuperating  device  a, 
has  a  pump  f,  and  a  closed  tank  s  which  acts 
to  regulate  the  pressure.    In  Fig.  1,  an  inlet  HO 
for  water  to  the  apparatus  is  indicated  at 
1,  and  an  inlet  for  milk  of  other  liquid  to 


n  rrp[/rriiT' 


1,230,751 


be  sterilized,  is  indicated  at  2,  cocks  con- 
trolling said  inlets. 

On  the  inlet  and  outlet  of  the  first  heat- 
recuperator  a  are  mounted  two  valves  or 

5  cocks  t,  u,  and  two  pressure  gages  v,  w, 
wljich  permit  of  regulating  the  discharge 
of  the  liquid  at  the  desired  pressure. 

The  inlet  valve  t  being  quite  open,  it  may 
be  ascertained  on  the  pressure  gage  v 

10  whether  the  pressure,  under  which  the 
liquid  is  forced,  corresponds  to  the  pres- 
sure or  tension  of  the  vapor  at  the  steriliz- 
ing temperature;  by  adjusting  the  outlet 
valve  or  cock  w,  the  flow  of  liquid  may  be 

15  regulated  for  the  delivery  desired. 

The  pressure  being  held  constant  at  the 
inlet,  the  pressure  at  the  outlet  is  also  con- 
stant, for  a  constant  delivery. 

In  the  present  improved  process,  at  the 

20  commencement  of  the  operation,  the  appa- 
ratus is  filled  with  an  inert  liquid,  for  in- 
stance water,  which  enters  the  apparatus  at 
the  water  inlet  1.  The  operation  begins  by 
filling  with  water  the  whole  of  the  appa- 

3o  ratus,  that  is  to  say,  the  heat- recuperators 
a,  a',  the  coil  k  of  the  sterilizer  proper  and 
the  whole  of  the  piping;  then  the  sterilizer 
is  heated  to  the  sterilizing  temperature. 
The  outlet  cock  u  is  then  slightly  opened, 

SO  the  water  contained  in  the  sterilizer  coil  k 
is  evaporated  and  the  steam  so  formed 
forces  the  water  in  front  of  it;  when  the 
steam  appears  at  the  cock  u,  the  operator  is 
thus  warned  that  the  apparatus  is  sterilized. 

S6  When  this  sterilization  is  completed  the 
cock  u  is  closed  and  water  is  forced  by  the 
pump  r  into  the  apparatus  for  filling  it 
again.  When  the  apparatus  is  filled  with 
water  and  the  cocks  of  the  circulation 

40  closed,  the  sterilizer  is  boated,  preferably  by 
admiting  in  the  water  bath  of  the  sterilizer, 
until  the  whole  of  the  apparatus  is  brought 
into  the  normal  condition  of  service.  When 
the  temperature  has  reached  80°  c.,  for  in- 

45  stance,  the  circulation  valves  t,  u  are 
slightly  opened,  the  temperature  of  the 
liquid  entering  the  apparatus  increases 
rapidly  and  in  a  few  minutes  reaches  very 
nearly  the  sterilizing  temperature  (about 

50  110°)  its  passage  into  the  heated  sterilizer 
at  last  giving  it  the  temperature  required 
for  the  sterilization,  (115°). 

When  equilibrium  of  temperature  or  the 
normal  condition  of  service  has  been  estab- 

55  lished  the  water  inlet  is  closed  and  milk  ia 
introduced  into  the  apparatus  through  the 
milk  inlet  2,  from  a  reservoir  maintained  at 
the  pressure  necessary  to  equilibrake  the 
tension  of  the  vapors  produced  at  the  steri- 

60  lizing  temperature.  Thus  the  milk  is  intro- 
duced so  that  the  operation  may  proceed 
without  change,  stoppage,  or  expansion,  the 
milk  forcing  the  water  in  front  of  it  to  and 
out  of  the  outlet. 

65      The  sterilization  of  the  milk  is  thus  effect- 


fc 

ed  according  to  the  conditions  set  out  in  the 
above  mentioned  patent  application,  that  is 
to  say  without  any  risk  either  of  carameliz- 
ing the  lactose  or  of  scorching  the  casein. 

At  the  end  of  each  operation  it  is  neces-  70 
sary  to  expel  the  milk  to  the  last  drop  in  or- 
der not  to  leave  any  of  it  in  prolonged  con- 
tact with  the  hot  walls  of  the  passages;  to 
this  end  the  inlet  for  the  milk  is  closed  and 
the  apparatus  is  filled  with  water  immedi-  75 
ately  after  the  exit  of  the  milk,  while  con- 
tinuing to  heat  the  sterilizer,  so  that  the  said 
cleaning    water    is    itself    sterilized.      The 
water  so  introduced  forces  in  front  of  it  the 
milk  which  is  still  in  the  apparatus.    Water  go 
is  so   forced  through   the   apparatus   until 
such  water  is  delivered  quite  clea  r. 

The  apparatus  thus  cleans  itself  by  the 
passage  of  the  hot  water  and  may  remain  in 
operation  for  several  weeks  without  being  g5 
taken  to  pieces  if  the  precaution  be  observed 
of  passing  through  it  an  alkaline  solution 
from  time  to  time  in  order  to  get  rid  of  the 
greasy  residues  which  adhere  to  the  walls. 

At  the  end  of  each  operation  the  sterilizer  90 
remains  full  of  water  under  pressure. 

In  order  to  avoid,  when  the  heating  of  the 
sterilizer  is  stopped,  the  water  which,  has  not 
yet  passed  through  the  sterilizer  (and  which 
has  not  been  sterilized)  from  contamina-  95 
ting  the  sterilized  water  which  lias  passed 
through  the  sterilizer,  the  exit  pipe  of  the 
sterilizer  is  provided  with  a  set  of  valves  by 
means  of  which  this  contamination  is 
avoided. 

On  the  outlet  pipe  of  the  coil  k  of  the  steri- 
lizing apparatus  are  arranged  two  valves  a>, 
as'  mounted  at  each  end  of  a  chamber  y 
which  is  provided  with  a  purge  cock  z. 
When  the  two  valves  a?,  as'  are  closed  the 
purge  cock  z  is  opened  in  order  to  empty  the 
chamber  y  which  is  then  dried  by  heating  it 
by  a  flame  so  as  to  create  between  the  two 
valves  a;,  x'  a  dry  and  sterilized  chamber. 

It  will  be  understood  that  when  the  appa-  no 
ratus  is  filled  with  water  at  the  close  of  an 
operation  and  the  heating  of  the  sterilizer  is 
stopped,  the  above  described  arrangement  is 
used  to  separate  the  sterilized  water  which 
has  passed  through  the  sterilizer  from  the  115 
unsterilized  water  and  prevent  contamina- 
tion of  the  sterilized  water. 

With  this  arrangement  it  is  not  necessary, 
when  the  operation  ceases  and  the  heating  of 
the  sterilizer  is  stopped,  to  begin  the  whole  120 
process  anew. 

When  the  apparatus  is  to  be  put  again 
into  operation  the  valves  ;r, a?',  are  opened  to 
allow  passage  therethrough  only  at  the  mo- 
ment when  the  water  which  the  coil  k  of  the  125 
heating  device  or  sterilizer  contains  has 
reached  the  sterilizing  temperature. 

Beer,  wine,  cider,  and  in  fact  all  kinds  of 
alimentary  liquids  as  well  as  water,  may  be 
treated  by  this  improved  process.  130 


100 


105 


1,230,751 


Claims : 

1.  A    process    for   sterilizing   alimentary 
liquids  in  a  sterilizing  apparatus,  consisting 
in  sending  water  into  the  whole  of  the  ap- 

5  paratus,  at  the  beginning  of  the  operation, 
in  bringing  this  water  to  the  sterilizing  tem- 
perature, in  causing  said  water  to  be  dis- 
placed by  the  liquid  to  be  treated  and,  at  the 
end  of  the  operation,  in  displacing  by  water 
10  the  liquid  which  has  been  treated. 

2.  In  a  process  for  sterilizing  alimentary 
liquids  in  a  sterilizing  apparatus,  displacing 
by  water  the  liquid  which  has  been  treated 
leaving  the  apparatus  full  of  water  when  the 

15  operation  ceases,  and  separating  the  steril- 
ized water  which  has  passed  through  the 
sterilizer  from  the  unsterilized  water  in  the 
apparatus. 

3.  A   process   for   sterilizing   alimentary 
20  liquids  in  a  sterilizing  apparatus,  consisting 


in  sending  water  into  the  whole  of  the  appa- 
ratus at  the  beginning  of  the  operation,  in 
bringing  the  water  to  the  sterilizing  temper- 
ature, in  displacing  said  water  by  the  liquid 
to  be  treated,  then,  a  little  before  stopping  25 
the  operation,  in  displacing  by  water  the 
liquid  which  has  been  treated,  and  finally  in 
separating  the  sterilized  water  in  the  appa- 
ratus from  the  unsterilized  water,  to  prevent, 
while  the  apparatus  is  at  rest,  the  contami-  30 
nation  of  the  sterilized  water. 

The  foregoing  specification  of  my  im- 
provements in  the  process  of  and  in  appa- 
ratus for  sterilizing  liquids  signed  by  me 
this  second  day  of  April,  1914. 

JEAN  MERIE. 

Witnesses : 

CHAS.  P.  PRESSLY, 
RENE  THIKIOT. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "Commissioner  of  Patents, 

Washington,  D.  C." 


I 


lo  T.iuol"-.tinni8'0"  sri; 


^d  ,rfa 


j  .-i 


i  2. as 


IN    •*•--.     W  -W  VJ  \.-<, 

jvu/i 


r 


F.  G.  KEYES. 
STERILIZING  APPARATUS. 

APPLICATION    FILED   JULY  t,  1913. 


1,235,698. 


Patented  Aug.  7, 1917. 


UNITED  STATES  PATENT  OFFICE. 


FREDERICK  G.    KEYES,   OF  BOSTON,   MASSACHUSETTS.   ASSIGNOR   TO   COOPER  HEWITT 
ELECTRIC  COMPANY,  OF  HOBOKEN,  NEW  JERSEY,  A  CORPORATION  OF  NEW  JERSEY. 


STERILIZING  APPARATUS. 


1,235,698. 


Specification  of  letters  Patent.  Patented  Aug.  7,  1917. 

Application  filed  July  1, 1913.     Serial  So.  776,757. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  P'RKDERICK  G.  KEYES, 
a  citizen  of  the  United  States,  and  resident 
of  Boston,  county  of  Suffolk,  State  of  Mas- 
5  sachusetts,  have  invented  certain  new  and 
useful  Improvements  in  Sterilizing  Appa- 
ratus, of  which  the  following  is  a  specifica- 
tion. 

In  a  companion  application  executed  on 
10  the  same  date -here with,  I  have  shown  and 
described  an  invention  relating  to  the  treat- 
ing of  liquid  by  exposure  to  a  suitable  active 
influence  for  sterilization  or  other  purposes. 
As  a  source  of  the  active  influence,  I  have 
15  therein  shown  a  mercury  vapor  apparatus 
comprising  .a  quartz  container  hermetically 
sealed  and  electrodes  therein  joined  to  suit- 
able leading  in  wires,  whereby,  in  operation, 
ultra-violet  radiation  is  produced. 
20       The  special  object  sought  to  be  obtained 
by  the  apparatus  of  the  companion  applica- 
tion is  that  of  securing  a  thin  uniform  layer 
of  suitable  material  which  is  to  be  exposed 
to  the  action  of  ultra-violet  radiation  sup- 
25  plied  through  walls  of  the  source.     In  the 
present  instance  I  attain  the  desired  uni- 
formity and  thinness  of  liquid  material  by 
utilizing  as  a  surface  along  which  the  liquid, 
such  as  milk,  is  allowed  to  pass  while  ex- 
30  posed  to  the  rays  from  the  source,  a  sheet 
or  screen   of  gauze   or  fabric,   usually   of 
fibrous  material,  the  same  being  either  sus- 
pended from  or  supported  upon  a  metallic 
or  other  surface.    The  liquid  to  be  sterilized 
36  or  otherwise  affected  drops  down  over  this 
screen  and  is  separated  into  uniform  layers 
as  it  passes  downward,  said   layers  being 
sufficiently  thin  to  admit  the  complete  ster- 
ilization of  the  liquid  or,  in  the  case  of  cer- 
40  tain  other  materials,  say  the  bleaching  or 
partial  oxidation  of  oil,  as  the  case  may  be. 
From  this  it  appears  that,  sterilization   is 
not  the  sole  object  to  which  my  apparatus 
may  be  applied  but  other  results  aimed  at 
46  may  be  attained  according  as  they  are  ap- 
propriate to  the  properties  of  the  liquid  to 
be  treated. 

I  show  such  a  screen  as  I  have  described 
in  the  accompanying  drawing. 
50      "Referring  to  the  accompanying  drawing, 
the  part  1  is  a  screen  suspended  by  means 


not  shown  in  such  a  position  as  to  be  exposed 
to  the  radiation  from  a  source  of  ultra- 
violet light.  The  screen  may  be  of  material 
such  as  iron  or  copper,  in  which  case  it  is  55 
preferably  tinned  before  being  woven  into 
the  mesh.  When  material  such  as  metallic 
gauze  is  employed  it  can  readily.be  washed 
off  after  use  so  that  the  same  gauze  or  fab- 
ric may  be  employed  repeatedly.  Should  60 
the  gauze  be  made  of  fibrous  material,  it 
might,  in  case  milk,  for  example,  was  the 
liquid  allowed  to  pass  over  it,  have  to  be 
removed  after  every  use  and  replaced  by  a 
fresh  piece.  05 

The  liquid  to  be  treated  is  admitted 
through  a  tube  7,  through  which  pass  at 
intervals  drips,  8,  8,  subject  to  regulation 
by  mill-heads  9,  9.  By  the  proper  manipu- 
lation  of  the  mill-heads,  the  amount  of  70 
liquid  passing  through  each  drip  is  regu- 
lated until  all  become  adapted  to  furnish  a 
practically  uniform  supply  which  then  falls 
upon  the  upper  edge  of  the  gauze  1,  whence 
it  passes  downward  by  gravity  into  a  trough  76 
10  and  passes  out  through  an  outlet  11  into 
a  jar  or  other  receptacle  '12.  During  this 
passage  the  liquid  is  subject  to  the  effects 
of  radiation  from  the  quartz  lamp  or  tube 
2,  and  when  it  passes  into  the  jar  12  it  is  80 
in  a  sterilized  or  otherwise  altered  condi- 
tion. 

When  the  gauze  fabric  is' made  of  fibrous 
material,  it  is  evident  that  the  mesh  of  said 
material  may  be  so  chosen  as  to  act  in  co-  86 
operation  with  gravity  in  the  nature  of  a 
sponge,    attracting    the    liquid    uniformly 
through  the  region  occupied  by  the  fabric. 
I  claim  as  my  invention : 

1.  A  sterilizing  apparatus  comprising  a  90 
gauze  screen  supported  to  hang  in  a  vertical 
plane,  means  for  distributing  the  liquid  to 

be  sterilized  to  the  top  of  the  gauze,  a  trough 
for  cooling  the  sterilized  liquid  at  the  bot- 
tom, and  a  source  of  ultra-violet  radiation  in  95 
proximity  to  the  gauze. 

2.  A  sterilizing  apparatus  for  liquids  com- 
prising a  gauze  fabric  supported  to  hang  in 
a  vertical  plane,  means  for  distributing  the 
liquid  to  be  sterilized  to  the  ton  of  the  fab-  100 
ric,  and  a  source  of  ultra-violet  radiation 

in  proximity  to  the  fabric. 


2  1,235,698 

3.  In  a  sterilizing  apparatus  for  liquids,  Signed  at  New  York  in  the  county  of  New 

a  source  of  ultra-violet  radiation,  a  gauze  York  and  State  of  New  York  this  27th  day 

fabric  of  fibrous  material  supported  to  hang  of  June  A.  D.  1913. 

in  a  vertical  plane,  means  for  distributing  FREDERICK  G.  KEYES. 

the  liquid  to  be  sterilized  to  the  top  of  the  Witnesses: 

said  fabric,  the  meshes  of  the  gauze  fabric  WM.  H.  CAPEL, 

being  close  together.  THOS.  H.  BKOWN. 


1,335,094. 


J.  G.  F.  HIEBER. 
PROCESS  FOR  TREATING  FRUIT  JUICES. 

APPLICATION    FILED   OCT.  21,  1918. 


Patented  Dec.  16, 1919. 

2  SHEETS— SHEET  1. 


1,325,094. 


J.  G.  F.  HIEBER. 
PROCESS  FOR  TREATING  FRUIT  JUICES. 

APPLICATION    FILED   OCT.  21,   1918. 


Patented  Dec.  16, 1919. 

2  SHEETS-SHEET  2. 


]   E 


3  t 


Ci.Fffiebev 


d«ot«« 


UNITED  STATES  PATENT  OFFICE. 


JOHN  G.  F.  HIEBER,  OF  SPOKANE,  WASHINGTON. 
PROCESS  FOB  TREATING  FRUIT-JUICES. 


1,325,094. 


Specification  of  letters  Patent.         Patented  Dec.  16,  1919. 

Application  filed  October  21,  1918.     Serial  No.  259.162. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOHN  G.  F.  HIEBER,  a 
citizen   of   the   United    States,   residing   at 
Spokane,    Spokane    county,    and    State    of 
6  Washington,  have  invented  certain  new  and 
useful  Improvements  in  Processes  for  Treat- 
ing Fruit-Juices,  of  which  the  following  is 
a  specification. 
The  present  invention  relates  to  imprpve- 

10  ments  in  the  process  of  treating  fruit  juices, 
involving  the  sterilization,  cooling,  and 
storing  the  juice  from  apples,  grapes,  ber- 
ries, etc.,  which  juices  are  obtained  directly 
from  the  press,  and  the  treatment  accom- 

15  plished  in  hermetically  sealed  vessels. 

The  primary  object  of  the  invention  is  the 
utilization  of  a  process  for  the  production  of 
unfermented  fruit  juices  by  means  of  which 
infection  is  prevented,  contact  with  the  air 

20  is  eliminated,  and  a  pure  fruit  juice  is  at- 
tained in  the  storage  tanks  or  casks. 

In  the  production  of  fruit  juices  according 
to  the  present  process,  the  juice  is  free  from 
all  possible  contact  from  the  atmosphere, 

25  from  the  time  the  juice  leaves  the  press  un- 
til it  is  stored  in  the  storing  vessels,  and  in 
order  to  illustrate  the  steps  in  the  treatment 
of  the  juices  I  have  shown  an  apparatus 
which  embodies  the  principles  of  the  inven- 

30  tion,  arranged  according  to  the  best  mode 
so  far  devised  for  the  practical  application 
of  these  principles. 

Figure  1  is  a  view,  partly  in  section,  show- 
ing in  diagrammatic  form,  the  physical  em- 

35  bodiment  of  the  invention. 

Fig.  2  is  an  enlarged  view  of  the  sterilizer. 

Fig.  3  is  a  top  plan  view  of  the  parts  of 

the    apparatus    including    the    pre-heater, 

sterilizer,   cooler,   and  one  of  the   vats  or 

40  storage  tanks. 

Tn  the  treatment  of  the  juices,  the  fruit 
or  berries  are  first  placed  in  the  press  indi- 
cated by  the  numeral  1.  and  from  there  the 
juices  flow  to  the  pre-heater  2,  which  is  a 

45  vessel,  closed,  and  inclosing  the  pair  of 
tanks  3  and  4.  The  juice  is  not  conveyed 
to  the  interior  of  the  pre-heater,  but  to  the 
interior  of  a  pair  of  cylinders  3  and  4  with- 
in the  pre-heater,  through  the  inlet  hopper 

60  5  and  pipe  6,  these  cylinders  being  joined 
by  a  connecting  pipe  7  leading  from  the  top 
of  the  first  cylinder  3  to  the  bottom  of  the 
second  cylinder  4,  and  the  passage  of  juice 
through  these  pipes  is  controlled  by  the  re- 

65  spective  valves  8  and  9, 


Following  the  course  of  the  fruit  juice 
from  the  cylinders  within  the  pre-heater  to 
the  sterilizer,  the  juice  leaves  the  upper  end 
of  the  cylinder  4  by  way  of  pipe  10  and 
enters  the  first  cylinder  11  within  the  steri-  60 
lizer  casing  12  by  way  of  the  short  pipe 
13.  Preferably  there  are  a  series  of  these 
cylinders  11  and  they  are  joined  by  a  suc- 
cession of  lower  connecting  pipes  14  and  the 
stand  pipes  15,  the  latter  connected  to  the  65 
top  of  a  cylinder  and  at  its  lower  end  con- 
nected to  a  lower  connecting  pipe  14  in 
•vyhich  are  placed  the  valves  16  for  control- 
ling and  regulating  direct  communication  of 
all  the  cylinders  11  at  their  lower  ends.  At  70 
their  upper  ends  each  cylinder  has  a  vent 
17,  and  in  Fig.  2  it  will  be  noted  that  the 
bottoms  of  the  sterilizer  cylinders  are  on 
gradually  lowering  planes,  so  that  the  series 
of  cylinders  may  be  drained  when  it  is  nee-  75 
essary  to  cleanse  them. 

Following  the  course  of  the  fruit  juice, 
after  being  heated  in  the  sterilizer,  tlv*  juice 
passes  to  the  pre-heater  2  by  way  of  th^  pipe 
18  from  the  bottom  of  the  last  sterilizing  80 
cylinder  to  the  interior  of  the  pre-heater. 
And  the  juice  passes  around  the  two  cylin- 
ders 3  and  4  of  the  pre-heater,  heating  the 
incoming  juices  as  they  flow  from  the  press, 
and  passing  around  the  interior  of  the  pre-  85 
heater  casing  as  indicated,  incidentally  los- 
ing some  of  the  heat  units  which  are  with- 
drawn by  the  comparatively  cool  juice  com- 
ing from  the  press. 

From  the  pre-heater,  the  juice  flows  to  *0 
the  cooler  3,  or  rather  to  the  series  of  cyl- 
inders 19  within  the  cooler,  by  way  of  the 
connecting  pipe  20.  These  cooling  cylin- 
ders are  arranged  substantially  in  the  same 
manner  as  the  cylinders  in  the  sterilizer,  95 
with  a  connecting  short  pipe  21  at  their  bot- 
toms, and  a  longer  stand  pipe  22  from  the 
top  of  each  cylinder  to  its  short  pipe,  there 
being  a  controlling  valve  23  for  each  short 
pipe  21.  100 

After  being  cooled,  the  juice  is  passed  to 
the  storage  vats  or  tanks  indicated  as  24,  25, 
26,  by  way  of  the  pipe  27  from  the  top  of 
the  last,  cooling  cylinder  19,  from  which 
short  branch  pipes  28  pass  up  into  the  stor-  105 
age  tanks,  and  valves  29  are  provided  to 
regulate  the  flow  of  juice  or  liquid.  Thus 
it  will  be  observed  that  the  fruit  juice  passes 
from  the  press  through  the  cylinders  3  and 
4,  thence  through  the  sterilizing  cylinders  110 


1,325,004 


11,  thence  through  the  prc-heating  vessel  2, 
and  thence  through  the  cooling  cylinders 
and  to  the  storage  tanks. 

The  sterilizing  or  heating  medium  used  in 
5  the  sterilizing  casing  or  tank  12,  may  be  hot 
water  or  steam,  as  desired,  the  medium  of 
course  being  brought  to  the  proper  and  suit- 
able temperature,  and  in  the  pre-heater  the 
medium  utilized  to  raise  the  temperature  of 

10  the  incoming  juice,  is  the  sterilized  juice, 
the  heat  exchange  between  the  sterilized 
juice  and  the  fresh  juice  serving  to  increase 
the  temperature  of  the  fresh  juice  and  de- 
crease the  temperature  of  the  sterilized  juice. 

15  Thus  the  juice  passing  to  the  sterilizer  is 
partly  prepared,  and  the  juice  passing  to  the 
cooler  is  also  partly  prepared,  each  for 
further  treatment.  In  the  cooling  tank  or 
receptacle  3,  a  brine  solution  or  cold  water 

20  is  utilized  for  cooling  the  sterilized  juice. 

During  the  treatment  of  the  juice  just  de- 
scribed, it  is  necessary,  at  intervals  to  agi- 
tate and  stir  the  juice  to  prevent  the  accumu- 
lation of  slimes,  or  to  break  up  such  a  condi- 

25  tion.  should  it  exist.  For  this  purpose  a  cir- 
culating pump  30  is  provided,  preferably  of 
the  rotary  type,  and  this  pump  has  a  pipe 
31  connecting  with  the  pipe  13  to  the  steriliz- 
ing cylinders,  and  another  pipe  32  connected 

30  with  pipe  18  which  connects  the  last  steriliz- 
ing cylinder  with  the  pre-heater.  Thus  by 
closing  the  valve  33  in  pipe  10  and  opening 
valve  34  in  pipe  31,  and  opening  valve  35  in 
pipe  32  and  closing  valve  36  in  pipe  18',  and 

35  opening  the  valves  16  in  connecting  pipes 
15,  the  pump  will  cause  a  circulation  of  the 
juice  through  the  bottoms  of  the  sterilizing 
cylinders,  the  pump  and  its  branch  pipes,  to 
effectively  break  up  any  tendency  of  the 

40  juice  to  coagulate,  and  to  maintain  the  juice 
in  a  liquid  condition.  When  the  pump  is 
not  in  use,  of  course  the  proper  valves  are 
manipulated  to  provide  for  cutting  out  the 
pump  and  for  establishing  the  necessary 

45  communication  for  the  sequential  movement 
of  the  juice  as  it  is  treated. 

From  the  time  the  juice  passes  from  the 
press  until  it  is  finally  treated  and  stored  in 
the  vats  or  tanks,  air  is  excluded  therefrom, 

60  and  in  order  that  air  may  not  come  in  con- 
tact with  the  juice  while  being  stored,  car- 
bonic gas  is  furnished  to  the  interior  of 
the  tanks  above  the  inflowing  juice,  as  indi- 
cated in  tank  24  in  Fig.  1  of  the  drawings. 

65  At  frequent  intervals  the  apparatus  is 
cleansed,  and  for  this  purpose  the  covers  of 
the  cylinders  may  be  removed,  and  the  in- 
terior walls  of  the  cylinders  swabbed  with 
suitable  cleansers,  and  preferably  live  steam 


is  injected  into  the  receptacles  and  pipes  to  60 
thoroughly  cleanse  them.    By  means  of  the 
circulation  pump  the  juice  is  caused  to  move 
regularly  and  evenly  through  the  different 
apparatus  and  is  subjected  uniformly  to  the 
sterilizing  step  of  the  process,  the  slimy  sub-  65 
stances  of  the  fruit  are  prevented  from  co- 
agulating until  they  reach  the  storage  vats, 
and  then  all  sediment  and  solid  matters  are 
congregated  at  the  bottom  of  the  storage 
tank  below  the  inlet  end  of  the  pipe  28,  thus  70 
insuring  a  rapid  settlement  and  clarifying 
of  the  juice.    Suitable  thermometers  are  pro- 
vided for  ascertaining  the  heat  conditions, 
a7id  the  vents  17,  it  will  be  understood  are 
for  escape  of  air,  as  the  cylinders  are  filled  75 
with  liquids  or  juices. 
What  I  claim  is : — 

1.  The   process   of   treating   fruit   juices 
which  consists  of  flowing  the  fresh  juice  to  a 
preheater,  thence  to  a  sterilizing  appara-  80 
tus  and  subjecting  the  juice  to  a  heating 
medium,  passing  the  sterilized  juice  to  a 
container  positioned  about   the  pre-heater, 
whereby   the   sterilized  juice  constitutes   a 
heating  medium  for  juice  in  the  pre-heater  85 
and  then  storing  the  sterilized  juice. 

2.  The  process  of  treating  fruit  juice  con- 
sisting of  passing  the  juice  through  a  pre- 
heater,  thence  into  and  through  a  heater, 
thence  into  a  container  positioned  about  the  90 
pre-heater  whereby  the  heated  juice  consti- 
tutes a  heating  medium  for  the  juice  in  the 
pre-heater,  then  passing  the  juice  through 

a  cooler  and  from  the  cooler  into  the  lower 
portion  of  a  closed  storage  receptacle  having  95 
gas  heavier  than  air  positioned  therein. 

3.  The  process  of  treating  fruit  juices  by 
furnishing  the  fresh  juice  to  a  pre-heater, 
conveying  the  juice  from  the  pre-heater  to  a 
sterilizer  and  applying  heat  to  the  juice  in  100 
the  sterilizer,  conveying  the  sterilized,  heat- 
ed, juice  to  a  jacket  positioned  about  the  pre- 
heater  whereby  the  sterilized  juice  consti- 
tutes a  heating  medium  for  juice  in  the  p_re- 
heater,  agitating  the  juice  while  circulating  105 
it  through  the  sterilizer,  and  then  cooling 
the  partly  cooled  juice  and  storing  it. 

4.  The  process  of  treating  fruit  juices  con- 
sisting of   passing   juices   through    a   pre- 
heater,   thence  to   a  heater  and   from  the  110 
heater  to  a  jacket  about  the  pre-heater,  then 
passing  the  juices  through  a  cooler  and  into 
the  lower  end  of  a  storage  receptacle  having 

a   medium   placed  therein   for  sealing  the 
juices  against  contact  with  the  air  in  the  115 
upper  portion  of  the  receptacle. 
In  testimonv  whereof  I  affix  my  signature. 
JOHN  G.  F.  HIEBER. 


MILK,  CONDENSED 

Patent     Subject  .author        Date 

376,496     Apparatus  for  condensing       Von  iioden     Jan,  17,  1888, 
and  carbonating  milk. 

957,686     Condensing  fluid  substances.    Kalb          May  10,  1910. 

992,705     Manufacture  of  condensed       Campbell      May  16,  1911. 

milk. 
1,067,336   Milk-condenser  Hay          Jl.  15,  1913. 


(No  Model.) 

0.  VON  RODEN. 

APPARATUS  FOE  CONDENSING  AND  CARBONATING  MILK. 

No.  376,496.  Patented  Jan.  17,  1888. 


\ 


rtLcuZ  fyvyVLd. 


UNITED  STATES  PATENT  OFFICE. 


OTTO  VON  RODEN,  OF  NEW  YORK,  N.  Y.,  ASSIGNOR  TO  THE  YON  RODEN 
MANUFACTURING  COMPANY,  OF  NEW  YORK. 

APPARATUS  FOR  CONDENSING  AND  CARBONATING   MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  376,496,  dated  January  17, 1888. 

Application  Bled  Dpcrmlier  12,  1885.    Serial  So.  183,527.    (Xo  raodd.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  OTTO  VON  RODEN,  for- 
merly of  Hamburg,  Germany,  but  now  of  the 
city,  county,  and  State  of  New  York,  have  in- 
5  vented  certain  Improvements  in  Apparatus 
for  Preparing  Milk,  &c.,  with  Carbonic  Acid, 
of1  which  the  following  is  a  specification. 

The  object  of  this  invention  is  to  provide  a 
new  and  useful  apparatus  intended  for  the 

10  preparation  of  milk  charged  with  carbonic- 
acid  gas;  and  it  comprises  certain  novel  com- 
binations of  parts  whereby  provision  is  made 
for  heating  the  milk  for  partially  concentrat- 
ing the  same  by  removal  of  aqueous  vapor  and 

15  for  charging  the  same  with  carbonic-acid  gas. 
Figure  1  is  a  side  view  and  a  partial  verti- 
cal sectional  view  showing  the  construction 
and  illustrating  tlte  operation  of  my  said  in- 
vention.    Fig.  2  is  a  detail  view,  on  a  larger 

20  scale,  of  one  part  of  the  apparatus. 

A  is  a  vacuum-pan  of  suitable  construction, 
and  which  may  be  provided  with  a  glass  win- 
dow, a,  through  which  the  contents  thereof 
can  be  inspected,  and  also  with  a  thermome- 

25  ter  or  thermostat,  b,  of  any  suitable  construc- 
tion, by  which  the  temperature  within  the 
vacuum  can  be  readily  ascertained.  The  vac- 
uum-pan is  heated  by  any  ordinary  or  suitable 
means — as,  for  example,  by  the  coil  of  steam- 

30  pipes  C. 

D  is  an  outer  shell  or  jacket  attached  to  the 
vacuum-pan  A,  withaspacejd7,  between,  within 
which  space  is  placed  the  coil  of  heating-pipes 
C  aforesaid.  An  inlet-pipe,  E',  having  a  suit- 

35  able  cock,  b',  is  arranged  to  introduce  cold 
water  or  other  refrigerant  into  the  space  a' 
when  required,  as  hereinafterexplained. 

At  c.is  an  outlet,  which  is  provided  with  a 
suitable  cock,  whereby,  when  desired,  the  cold 

40  water  or  refrigerant  is  permitted  to  flow  or  cir- 
culate through  the  space  a'.  A  cock,  /,  is  so 
applied  as  to  enable  the  water  or  refrigerant 
to  be  entirely  withdrawn  from  the  space  a' 
when  required.  A  pipe,  E,  is  provided,  if  de- 

45  sired,  with  a  cock,  g,  which  connects  the  vac- 
uum-pan A  with  the  air  pump  F,  by  means  of 
which  the  vacuum  or  partial  vacuum  is  main- 
tained in  the  vacuum-pan. 
G  is  a  strong  vessel  or  receiver  of  any  ordi- 

50  nary  or  suitable  construction,  and  which  has 


a  suitable  cock,  r.  The  receiver  G  connects 
by  means  of  the  pipe  II,  having  a  suitable 
cock,  h,  with  the  bottom  of  the  vacuum-pan  A. 

I  is  a  pipe  which  extends  from  the  vacuum 
pan  and  is  continuous  with  an  outlet-pipe,  K,  55 
which  is  provided  with  a  suitable  cock,  k,  the 
pipe  I  being  also  provided  with  a  suitable 
cock,  as  at  i.     The  pipe  K  connects  with  any 
suitable  source  for  the  supply  of  carbonic-acid 
.gas— as,  for   example,  with  a   generator,  R,  60 
which  may  be  substantially  the  same  as  the 
generators  which  are  in  common  use  for  the 
manufacture  of  carbonic-acid  gas  for  various 
purposes  in  the  arts. 

The  pipes  I  and  K  connect  with  the  pipe  H  65 
by  a  pipe,  L,  which  has  a  cock,  »»,  and  which 
is  connected  with  the  pipe  H,  as  follows:    In 
the  pipe  II  is  a  hollow  bulb  or  chamber,  n. 
The  end  of  the  pipe  L  is  passed  through  the 
side  of  this  bulbn,  and  is  turned  to -a  position  70 
which  should  be  parallel  or  coincident  with 
the  axis  of  said  bulb  or  with  that  of  the  pipe 
H.  This  extremity  of  the  pipe  L  is  constructed 
to  form  an  ejector-nozzle  having  a  fine  or  nar- 
row orifice  through  which  on  occasion  the  car-  75 
bonic-acid  gas  issues  at  a  high  velocity  and 
with  great  force,  so  as  to  carry  with  it  the 
milk-or  other  liquid  simultaneously  admitted 
to  the, bulb  from  the  pan  A  to  the  receiver  G. 
The  carbonic-acid  gas  is  thus  brought  into  80  • 
contact  under  pressure  with  the  milk  when 
the  same  is  in  a  sprayed  or  minutely-divided 
condition,  thereby  effectually  charging  the 
milk  with  the  gas.  The  receiver  G  is  provided 
with  a  suitable  cock,  r,  by  means  of  which  car-  85 
bonic  acid  is  admitted  to  or  shut  off  from  the 
pipe  H. 

The  operation  of  the  apparatus  is  as  fol- 
lows: The  milk  to  be  treated  and  incidentally 
partially  concentrated  and  to  be  charged  with  90 
carbonic-acid  gas  is  introduced  into  the  vacu- 
um-pan A  through  any  suitable  inlet,  which  is 
afterward  closed  in,  any  ordinary  or  suitable 
manner.  It  is  preferred  that  the  vacuum-pan 
be  filled  to  about  two  thirds  of  its  capacity.  95. 
The  cocks  i  and  h  being  closed,  the  vacuum- 
pap,  by.  means  of  the  steam-pipes  C  or  other 
suitable  means,  is  heated  so  as  to  raise  the*  milk 
to  a  temperature,  say,  of  180"  Fahrenheit  aqd 
the  air-pump  F  being  meanwhile  kept  in  <Sp-  toe 


376,496 


oration  to  remove  the  vapors  as  fast  as  gener- 
ated within  the  vacuum-pan,  the  contents  of 
the  latter  are  gradually  and  to  some  extent  con  - 
centrated,  this  being  continued  for,  say,  a  pe- 
5,  riodof  fifteen  minutes,  the  object  being  to  ex- 
pel the  air  from  the  milk,  so  that  its  presence 
may  not  create  fermentation  or  change.    The 
concentration  (to  some  extent)  of  the  milk,  al- 
though tending  to  give  a  stronger  and  richer 
tc  product,  is  a  mere  incident  to  the  heating  and 
results  just  described.  When  this  heating  has 
been  accomplished  and  the  elimination  of  the 
air  has  been  secured,   the  cocks  i  and  /c  are 
opened,  while  the  cocks  m  and  h  are  closed,  to 
15  insure  the  passage' of  the  carbonic-acid  gas 
through  the  pipe  I  into  the  upper  part  of  the 
vacuum-pan  above  the  contents  thereof  to  ex 
elude  air  from  contact  with  the  contents  of  the 
vacuum-pan.    This  done,  the  cock  g  is  closed 
20  and  the  heat  is  increased  until; the  contents  of 
the  vacuum-pan  are  heated  toatemperatureof. 
say,  220°  Fahrenheit,  which  temperature  may 
be  maintained  for,  say,  about  one  hour,  the  ob- 
ject of  this  heating  being  to  heat  the  milk  to  a 
25  temperature  sufficient  todestroy  the  germs  con- 
tained in  the  milk,  and  which  otherwise  would 
tend  'to  produce  putrefactive  fermentation. 
Steam  is  then  turned  off  from  the  steam-pipes 
C  in  order  to  cease  heating  the  vacuum-pan; 
30  or  if  other  means  of  heating  the  latter  are 
used  the  same  are  temporarily  rendered  in- 
operative in  any  suitable  manner.     The  vac- 
uum-pan is  then  cooled  either  by  the  admis- 
sion of  water  or  other  refrigerant  from  the  pipe 
35  E',  as  hereinbefore  explained,  or  by  any  other 
appropriate    means,  this  cooling  being  con- 
tinued until  the  temperature  of  the  contents 
of  the  vacuum-pan  is  reduced  to  100°  Fahren- 
heit, or  thereabout.     This  done,  the  cocks  k 
40  and  h  and  m  are  opened,  and  the  cock  r  being 
opened  the  contents  of  the  vacuum-pan  A  are 
ejected  through  the  pipe  H  to  the  hollow  bulb 
or  chamber  n  toward  the  receiver  G,  simulta- 
neous with  which  the  carbonic  acid,  under 
15  pressure  from  the  generator  K,  passes  through 
and  from  the  nozzle  to,  and  dividing  the  milk 
into  spray  charges  the  same  and  conveys  it  so 
charged  into  the  receiver  G,  as  hereinbefore 
explained. 

50  Keferring  to  the  separate  operations  of  ex- 
pelling the  air  from  the  milk  and  of  destroy- 
ing the  germs  of  fermentation  therein,  I  find 
that  the  first  operation  must  be  effected  im- 
mediately after  the  air  has  been  expelled  from 
55  the  milk  and  from  itscontaining-chamber.  I 
find  that  the  second  or  highest  temperature 
must  be  effected  after  the  gas  has  been  admitted 
into  the  milk-containing  chamber.  I  find  that 
a  heat  high  enough  to  destroy  the  fermenting- 
60  germ  in  the  milk,  if  used  under  the"  condition 
of  a  vacuum  in  the  chamber,  would  change  the 
color  of  the  milk  by  acting  upon  the  milk-su- 
gar so  as  to  discolor  the  milk.  I  find  that  to 
charge  the  milk  into  the  receiver  under  this 
6;  highest  degree  of  heat  would  act  to  prevent 
that  intimate  relation  of  the  gas  and  milk 
wWch  is  necessary  to  cause  the  gas  to  be  re- 


tained in  the  milk,  and  hence  it  is  of  the  high- 
est importance  that  the  milk  be  cooled  before 
it  passes  the  ejector  to  fix  the  gas  in  the  milk.  70 

In  the  charging  operation  the  pressure  is 
equal  in  the  preparing- vessel  at  the  point  of 
ejectment  and  mixing  and  in  the  receiver  to 
the  pressure  in  the  generator,  so  that  the 
pressure  in  the  generator  serves  to  displace  the  75 
prepared  milk  from  itscontainibg-vessel,  and 
as  the  means  of  ejecting  and  mixing  the  milk 
and  gas  after  it  has  been  discharged  from  the 
preparing-vessel.  It  is  important,  therefore, 
that  the  pipes  fe  and  I  connect  with  the  vessel  80 
A  above  the  level  of  the  milk  therein,  that  the 
pipe  H  connect  with  the  bottom  of  said  ves- 
sel, and  that  the  pipe  I  be  connected  to  the 
pipe  H  by  an  ejector-pipe  at  a  point  between 
the  receiver  and  the  milk-containing  vessel,  85 
',so  as  to  utilize  the  two  pressures  from  the 
same  source. 

When  desired,  sugar  or  other  sweetening 
substance  may  be  added  to  the  milk,  together 
with  any  desired  flavoring  material.  9  • 

For  the  purposes  of  this  application  for  Let- 
ters Patent  I  do  not  claim  the  process  or  pro- 
cesses of  treating  milk,  &c.,  hereinbefore  de- 
scribed, for  the  reason  that  I  claim  the  said 
process  in  a  separate  and  distinct  application  95 
for  Letters  Patent  filed  November  23,  1885, 
under  Serial  No.  185,526. 

What  I  claim  as  my  invention  is— 

1.  The  combination  of  a  vacuum-pan,  A,  a 
receiver,  G,  a  generator  or  source  of  supply  IDC 
for  carbonic  acid  gas  under  pressure,  a  pipe, 

H,  having  a  bulb  or  chamber,  n,  and  connect- 
ing.the  receiver  with  the  pan,  and  an  ejector- 
nozzle,  w,  arranged  within  the  bulb  or  cham- 
ber n  and  connected  by  a  pipe  with  the  gen-  105 
erator  or  source  of  carbonic-acid  supply,  all 
substantially  as  and  for  the  purpose  herein  set 
forth. 

2.  In  apparatus  for  preserving  and  charg- 
ing milk  with  carbonic  acid  gas,  the  vessel  A,  1 10 
provided  with  a  bottom  shell  or  jacket  having 
inlet  and  outlet  pipes  for  heating  the  milk- 
containing  chamber,  a  coil  of  pipe  within  said 
shell  entering  and  leaving  it  for  cooling  said 
chamber,  a  pipe  connecting  the  top  of  said  115 
chamber,  a  pipe  connecting  the  bottom  of  said 
chamber,  and  an  intermediate  pipe  connecting 
with  said  bottom  pipe,  in  combination  with 
the  air-pump,  the  receiver,  and  tire  generator, 
each  separately  connected  with  said  pipes, and  120 
the  ejector  w,  constituting  a  part  of  and  ar- 
ranged at  the  junction  of  the  pipes  which  con- 
nect the  vacuum-vessel  with  the  generator  and 
with  the  receiver,  substantially  as  described. 

3.  The    herein -described    combination    of  125 
parts,  constituting  an  improved  apparatus  for 
preserving  and  charging  milk  with  carbonic- 
acid  gas,  said  parts  consisting  of  the  vacuum- 
vessel  A,  having  the  jacket  D,  the  coil  of  pipe 

C,  placed  within  said  jacket  for  heating  said  130 
vessel,  the  generator  E,  the  pipes  IK,connect- 
ing  the  chambers  of  said  vacuum-vessel  and 
generator,  the  air-pump  F,  connecting  the  up- 
per part  of  the  chamber  of  said  vessel,  the  re- 


376,496 


3 


ceiver  G,  its  pipe  H,  having  the  bulb  n,  and  the 
pipe  reconnecting  the  pipes  I  and  H,  and  ter- 
minating in  the  latter  in  an  ejector,  iv,  the  said 
pipes  having  the  cocks  shown  and  described. 
5  4.  In  apparatus  for  preserving  and  charg- 
ing milk  with  carbonic-acid  gas,  the  combina- 
tion, with  the  milk-containing  vessel  provided 
twith  coils  and  jacket  for  both  heating  and 
cooling  the  same,  of  a  thermometer,  the  air- 
10  pump  and  its  pipe  E,  the  generator  and  its 
pipes  I  K,  the  receiver  and  its  pipe  H,  and 
the  pipe  L,  branching  from  the  pipe  I  and  ter- 
minating in  the  pipe  H  in  an  ejector  at  a 


point  between  the  treating- vessel  and  the  re- 
ceiver, the  several  parts  having  the  precise  15 
relation  shown  and  described. 

5.  The  combination  of  a  vacaum-pan,  a  gen- 
erator, R,  for  supplying  carbonic  acid  gas  un- 
der pressure,  a  receiver,  Q,  pipe  H,  having 
bulb  or  chamber  n,  and  an  ejector-nozzle,  w,  20 
connected  with  the  generator,  all  substantially 
as  and  for  the  purpose  herein  set  forth. 

OTTO  VON  RODEN. 
Witnesses: 

CHARLES  MACINNES, 
CLARENCE  E.  CONGER. 


957,686. 


A.  G.  KALB. 

CONDENSING  FLUID  SUBSTANCES. 

APPLICATION  TILED  FED.  4,  1909. 


Patented  May  10, 1910. 


2  SHEETS-SHEET  1. 


£^  -C^    CS/msst^ 


957,686. 


A.  G.  KALB. 

CONDENSING  FLUID  SUBSTANCES. 
APPLICATION  PILED  FEB.  4,  1909. 


Patented  May  10, 1910 

2  SHEETS— SHEET  2. 


7 


&  3. 


UNITED  STATES  PATENT  OFFICE. 


ALBERT   G.    KALB,    OF   CHICAGO,    ILLINOIS,    ASSIGNOR   TO    NATURAL   DRY   PRODUCTS 
COMPANY,   OF  AUGUSTA,  MAINE,  A  CORPORATION  OF  MAINE. 

CONDENSING  FLUID  SUBSTANCES. 

Specification  ol  Letters  Patent.         Patented  May  10,  1910. 

Application  filed  February  4,  1909.     Serial  No.  476,049. 


057,08(5. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  ALBERT  G.  KALB,  a 
citizen  of  the  United  States  of  America,  and 
resident  of  Chicago,  in  the  county  of  Cook 
5  and  State  of  Illinois,  have  invented  certain 
new  and  useful  Improvements  in  Condens- 
ing Fluid  Substances,  of  which  the  follow- 
ing is  a  specification. 

This  invention  relates  to  improvements  in 

j.0  method  of  condensing  fluid  substances  and 
the  invention  is  adapted  more  particularly 
for  condensing  milk. 

The  object  of  my  invention  is  to  invent 
a  simple  method  which  will  make  it  possible 

15  to  condense  milk  by  an  economical  process 
and  without  the  use  of  undue  heat. 

In  the  preferred  form  of  apparatus  for 
carrying  out  my  method,  the  material  to  be 
condensed  is  contained  in  a  suitable  tank 

20  which  may  be  heated  as  by  a  water  or  steam 
jacket  and  with  this  tank  I  employ  a  spray- 
ing chamber  in  which  the  inaterial  to  be  con- 
densed is  introduced  in  the  form  of  a  fine 
spray  and  at  the  same  time  subjected  to  a 

25  constantly  maintained  current  of  dry  warm 
air,  the  said  air  being  replenished  in  great 
volume  and  acts  upon  the  sprayed  milk  to 
take  up  the  liquid  particles  of  the  same  and 
the  air  is  then  forced  through  the  body  of 

30  the  milk  and  out  of  the  tank  in  any  desirable 
way. 

My  invention  consists  of  a  method, 
broadly  speaking,  as  just  described  and  as 
hereinafter  claimed. 

35  In  the  drawings  accompanying  and  form- 
ing part  hereof  Figure  1  is  a  view,  part  in 
side  elevation  but  mostly  in  vertical  section, 
of  apparatus  constructed  to  carry  out  my 
method.  Fig.  2  is  a  horizontal  .  section 

40  through  the  line  2,  2  of  Fig.  1.  Fig.  3  is  a 
horizontal  section  through  the  line  3,  3  of 
Fig.  1. 

Keferring  now  to  the  details  of  the  draw- 
ings by  numerals :  1  designates  a  tank  which 

45  may  be  open  at  the  top  as  illustrated  and 
which  is  provided  with  a  heating  jacket  4  to 
which  a  heating  medium  may  be  supplied 
through  the  pipe  5  .shown  in  Fig.  1.  The 
tank  also  is  provided  with  a  supply  pipe  7, 

60  an  overflow  8,  and  a  discharge  pipe  9. 

Within  the  tank  is  a  spraying  chamber 
formed  of  two  telescopic  members  12  and  14. 
the  member  12  being  adjustably  supported 
by  the  member  14  by  means  of  wing  nuts  13 
so  that  the  member  12  may  be  lowered  with-  I 


55 


in  the  tank  1  as  may  be  necessary  in  order 
to  insure  that  the  lower  end  of  said  tank 
shall  always  be  submerged  in  the  material 
to  be  condensed  and  to  make  it  possible  to 
lower  said  member  12  as  the  fluid  substance  60 
lowers  in  the  operation  of  condensing  the 
same.  The  member  14  is  provided  with  an 
inlet  pipe  17  of  large  area  which  is  connected 
with  a  blower  18  which  exhausts  air  from  a 
heating  jacket  20  provided  with  a  heater  21  65 
and  an  inlet  22,  the  whole  being  so  arranged 
that  all  the  air  which  is  fed  by  the  blower 
18  to  the  spraying  chamber  14  must  outer 
through  the  inlet  22  and  be  subjected  to  the 
drying  and  warming  action  of  the  heating  70 
coils  of  the  heater  21. 

The  lower  adjustable  member  12  of  the 
spraying  chamber  is  provided  with  perfora- 
tions 13  through  which  the  material  to  be 
condensed  passes  and  finds  the  same  level  75 
within  the  spraying  tank  as  it  does  in  fhe 
condensing  tank  1.  The  spraying  chamber 
is  also  provided  with  a  series  of  spraying 
devices  or  atomizers  24  supplied  by  a  pipe 
2C  connected  with  a  pump  28  and  this  pump  80 
connects  with  the  bottom  of  the  tank  1  by 
means  of  the  pipe  29  and  by  the  action  of 
the  pump  28  the  material  being  condensed 
is  drawn  from  the  tank  1,  forced  through  the 
pipe  20  through  the  spraying  devices  24.  85 
where  it  is  subjected  to  the  action  of  large 
volumes  of  constantly  supplied  heated  and 
dri-xl  air  introduced  into  the  spraying  cham- 
ber by  means  of  the  aforesaid  blower  18. 
Within  the  bottom  of  the  tank  1  is  also  pro-  80 
vicled  an  agitator  29"  operated  from  a  pulley 
30  and  this  agitator  29"  is  adapted  to  create 
a  slight  current  in  the  liquid  to  be.  condensed 
by  drawing  said  inaterial  down  one  side  of 
the  chamber  and  permitting  it  to  flow  up  95 
the  other  side,  thus  keeping  the  material  of 
uniform  consistency,  and  preventing  the  for- 
mation of  foam. 

The  operation  of  my  invention  is  as  fol- 
lows :  By  means  of  the  blower  18,  air  in  large  100 
volumes  is  drawn  through  the  inlet  22  and 
heated  and  dried  by  heater  21  and  forced 
through  the  inlet  17'into  the  spraying  cham- 
ber. In  order  to  find  exit  from  this  spray- 
ing chamber  the  air  must  pass  down  through  105 
the  perforations  13  in  the  lower  member  12 
of  said  tank  and  pass  through  the  material 
to  be  condensed  whore  it  may  escape  freely 
through  the  open  top  of  the  tank  1  but  in 
doing  this  the  large  volume  of  air  intro-  110 


957,686 


duced  into  the  spraying  chamber  comes  in 
contact  with  the  sprayed  or  atomized  parti- 
cles from  the  spraying  devices  24  and  of 
course  tends  to  absorb  to  a  large  extent 'the 
5  liquid  from  said  particles,  thereby  carry- 
ing off  the  moisture  from  these  atomized 
particles  and  gradually  condensing  the  ma- 
terial to  any  extent  desired.  As  the  mate- 
rial is  condensed,  the  adjustable  member  12 

10  may  be  lowered  to  keep  its  perforated  end 
surrounded  by  the  material  being  condensed 
and  when  said  material  is  condensed  to  the 
desired    consistency    it    may    be    delivered' 
through  the  discharge  pipe  9,  and  .a  new 

15  supply  of  liquid  subjected  to  the  condensa- 
tion process. 

From  the  foregoing  and  the  accompanying 
drawings,  it  will  be  seen  that  I  have  invented 
a  method  of  condensing  fluid  substances 

20  which  is  carried  out  by  an  apparatus  of 
extremely  simple  and  effective  form,  by  at- 
omizing or  spraying  the  liquid  into  a  spray- 
ing chamber  in  which  is  constantly  main- 
tained a  current  of  dry  warm  air  which  is 

25  renewed  in  sufficient  quantities  to  thoroughly 
absorb  the  moisture  from  the  sprayed  par-' 
tides. 

It  will  be  seen  that  by  my  method  I  ob- 
tain the  desired  result  rapidly  and  economic- 

30  ally. 

It  is  obvious  that  changes  may  be  made 
in  *KQ  ar>r>arntiis  for  carrying  out  my  method 


without  departing  from  the  spirit  thereof, 
the  scope  of  the  invention  being  set  forth 
by  the  appended  claims.  ,  35 

The  apparatus  illustrated  and  described 
is  not  herein  claimed,  but  forms  the  subject 
matter  of  a  separate  application,  filed  July 
30,  1908,  Serial  Number  446,169. 

What  I  claim  as  my  invention  is :  40 

1.  The  method  of  condensing  fluid  sub- 
stances  which   consists  in  introducing  the 
material  in  atomized  condition  to  a  current 
of  air,  maintaining  the  air  in  motion,  and 
forcing  the  air  through  the  body  of  mate-  45 
rial  being  treated,  substantially  as  described. 

2.  The  method  of  condensing  fluid  sub- 
stances which  consists  in  .subjecting  air  to 
a  spray  of  liquid  material  and  in  forcing  the 
air  so  sprayed-  through  the  material  being  50 
treated,  substantially  as  described. 

3.  The  method  of  condensing  fluid  sub- 
stances which  consists  in  subjecting  air  to  a 
spray  of  liquid  material,  in  forcing  the  air 

so  sprayed  through  the  material,   and  in  55 
keeping  the  liquid  in  motion,  substantially 
as  described. 

Signed  by  me  at  Chicago,  Illinois,  this 
25th  day  of  January  1909. 

ALBERT  G.  KALIi. 

Witnesses: 

GEO.  F.  YATES, 
W.  F.  HAYDEN. 


UNITED  STATES  PATENT  OFFICE. 

CHARLES  H.   CAMPBELL,   OP  NEW  YORK,   N.  Y. 
MANUFACTURE  OF  CONDENSED  MILK. 


993,705. 

No  Drawing. 


Specification  of  Letters  Patent.         Patented  May  16,  1911. 

Application  filed  December  9,  1909.     Serial  No.  532,182. 


To  all  whom  it  mat/  concern: 

Be  it  known  that  I,  CHARLES  H.  CAMP- 
BELL, a  citizen  of  the  United  States,  residing 
in  the  borough  of  Manhattan,  city,  county, 
5  and  State  of  New  York,  have  invented  cer- 
tain new;  and  useful  Improvements  in  the 
Manufacture  of  Condensed  Milk,  of  which 
the  following  is  a  specification. 
According  to  this  invention  I  purpose  to 

10  make  the  condensed  milk  not  from  ordinary 
fresh  milk  but  from  a  milk  of  which  a  part 
of  the  water  has  previously  been  extracted. 
Or  in  other  words  I  purpose  to  divide  the 
process  into  at  least  two  stages.  In  the  first 

15  stage  the  volume  is  reduced  by  the  extrac- 
tion of  water  and  preferably  without  high 
heat,  and  in  the  second  stage  this  concen- 
trated milk  is  increased  in  volume  by  the 
coagulation  of  the  albuminoids  or  by  the  ad- 

20  dition  of  water,  or  in  both  ways. 

This  process  has  great  commercial  and 
technical  advantages.  The  milk  can  be  col- 
lected in  a  grazing  country  far  from  the 
center  of  manufacturing  industries,  and  can 

25  be  there  treated  to  remove  a  large  part  of 
the  water  before  being  shipped  to  the  place 
where  it  is'  condensed  and  marketed,  thus 
saving  the  cost  of  shipping  a  large  quan- 
tity of  the  water.  This  concentrated  milk 

30  because  of  the  small  quantity  of  water  in  it, 
will  keep  fresh  much  longer  than  ordinary 
milk,  and  will  thus  bear  shipment  to  a 
greater  distance  and  at  less  expense.  It  can 
be  perfectly  controlled  as  to  its  contents  of 

35  butter  fat  and  water,  so  as  to  supply  at  the 
point  where  the  last  stage  of  the  process 
is  to  be  carried  out,  a  milk  which  needs  only 
to  be  heated  to  the  coagulating  point  (o  give 
the  desired  final  product.  Or  it  may  be  re- 

40  duced  to  such  an  extent  that  in  the  second 
stage  it  will  require  the  addition  of  some 
water  as  well  as  the  application  of  heat. 
There  is  for  example  such  a  concentrated 
milk  now  on  the  market  known  as  White 

45  Cross  Milk,  of  such  a  composition  that  by 
mixing  one  part  of  water  with  three  parts 
of  this  milk  and  heating  to  the  coagulating 
point,  a  condensed  milk  of  the  right  thick- 
ness and  of  about  twelve  per  cent,  butter  fat 

50  is  obtained. 

A  specific  example  of  the  complete  process 
is  as  follows: — A  concentrated  milk  is  first 
made  in  accordance  with  the  processes  de- 
scribed in  the  patent  of  Joseph  H.  Camp- 

55  bell,  No.  668,161,  and  in  my  reissued  patent 


No.  12,649.  This  concentrated  milk  is  then 
shipped  (or  if  the  two  images  of  the  process 
are  to  be  carried  out  at  the  same  place  is 
kept  for  a  convenient  time)  and  subjected  to 
the  second  stage  of  the  process.  In  the  first  60 
stage  the  milk  was  heated  to  a  temperature 
maintained  below  the  coagulating  point  of 
albumin,  and  concentrated  by  exposure  to  a 
blast  of  air  in  considerable  volume,  which 
removes  the  water  so  rapidly  as  to  prevent  65 
souring.  This  process  preserves  the  pro- 
teids  or  albuminoids  in  soluble  and  pepto- 
genic  condition.  Preferably  this  process  is 
continued  until  the  milk  is  reduced  to  about 
one-fourth  to  one-Sixth  of  its'  original  vol-  70 
ume.  In  that  case  the  second  stage  of  the 
process  is  performed  by  adding  about  one 
part  of  water  to  three  parts  of  the  concen- 
trated milk,  and  heating  to  the  coagulating 
temperature  by  injecting  live  steam  into  the  75 
mass,  or  by  heating  with  a  water  jacket. 
The  temperature  must  be  at  least  high 
enough  to  coagulate  the  albuminoids,  and  in 
practice  I  have  used  temperatures  of  185° 
to  190°  F.  This  temperature  is  maintained  80 
for  only  a  few  minutes,  sufficient  to  effect 
the  desired  extent  of  coagulation.  The  milk 
is  then  cooled,  preferably  by  circulating  a 
cooling  medium  through  a  jacket  surround- 
ing the  vessel.  During  the  heating  and  85 
cooling  it  is  kept  in  constant  agitation.  The 
water  may  be  added  either  before  or  after 
the  application  of  the  coagulating  heat  or 
simultaneously  therewith. 

The  process  may  be  carried  out  from  be-  90 
ginning  to  end  with  the  same  quantity  of 
cream   in   the  mass.     Preferably,  however, 
the  quantity  of  cream  in  the  final  product 
is  determined  separately;  the  milk  being  first 
skimmed  and  then  concentrated  in  the  man-   95 
ner  described,  and  the  desired  quantity  of 
cream  being  mixed   with   the   concentrated 
skim  milk  until  the  mass  is  reduced  to  a  suit- 
able emulsion,  and  without  breaking  up  the 
fat  globules.    This  is  the  process  described  10i 
in  my  reissue  patent  above  referred  to,  and 
secures  a  product  which  is  directly  market- 
able,  and   which   also  is  valuable   for  the 
manufacture  of  condensed  milk. 

AYhile  it  is  preferable  for  most  uses  that  10 
the    final    product    contain    a    substantial 
quantity  of  butter  fat.  this  is  not  essential. 
The   material    from    which    the   condensed 
milk  is  made  may  be  entirely  or  substa:: 
tially  lacking  in  cream,  being  a  concentrated   l1 


902,705 


skim  milk ;  and  the  subsequent  concentration 
may  be  effected  with  or  without  the  addition 
of  cream  at  some  suitable  stage. 

What  I  claim  is: — 

5  1.  In  the  making  of  condensed  milk,  the 
heating  of  the  milk  to  a  temperature  below 
the  coagulating  point  of  albumin,  the  simul- 
taneous concentrating  of  it  by  exposure  to 
air  in  such  volume  that  it  is  concentrated 

10  so  rapidly  as  to  prevent  souring  and  its 
proteids  are  preserved  in  soluble  and  pepto- 
genic  condition,  the  heating  of  the  mass  to  a 
coagulating  temperature,  and  the  cooling  of 
the  mass  wnile  keeping  it  in  agitation. 

15  2.  In  the  making  of  condensed  milk,  the 
concentrating  of  it  to  a  thick  fluid  with  ap- 
plication of  heat  at  a  temperature  below  the 
coagulating  point  of  albumin,  and  the  heat- 
ing of  the  concentrated  milk  to  a  coagulat- 

20  ing  temperature. 

3.  In  the  making  of  condensed  milk,  the 


concentrating  of  skim  milk  to  a  thick  fluid 
with  application  of  heat  at  a  temperature 
below  the  coagulating  point  of  albumin,  the 
mixing  of  cream  with  the  concentrated  skim  25 
milk,  and  the  heating  of  the  mass  to  a 
coagulating  temperature. 

4.  In  the  making  of  condensed  milk  the 
performing  of  the  process  in  two  stages  in 
the  first  of  which  the  volume  is  reduced  by  30 
extracting  water,  and  in  the  second  of  which 
it  is  increased  by  coagulation  of  the  albumi- 
noids and  the  addition  of  water,  in  quantity 
at  least  equal  to  about  one  third  of  the  re- 
duced volume  resulting  from  the  first  stage.  3f 

In  witness  whereof,  I  have  hereiinto 
!  signed  my  name  in  the  presence  of  two  sub- 
I  scribing  witnesses. 

CHARLES  H.  CAMPBBLL. 
Witnesses : 

D.  ANTHONY  USINA, 
FRED  WHITE. 


S.  P.  HAY. 

MILK  CONDENSES. 
APPLIOATIOH  FILED  JAH.  Z,  1913. 


1,067,336. 


Patented  July  15, 1913. 


J 


.£/ 


%%%%^^ 
^  ^ 

i/Vf 


Attorney 


UNITED  STATES  PATENT  OFFICE. 


SOREN  P.  HAY,  OF  SPOKANE,  WASHINGTON. 
MILK-CONDENSER. 


1,067,336. 


Specification  of  Letters  Patent.  Patented  J  ulv  15,  1913. 

Application  filed  January  2.  1913.     Serial  No.  739.864. 


To  att  whom  it  may  concern : 

Be  it  known  that  I.  SOREN  P.  HAY,  a  citi- 
len  of  the  United  States,  residing  at  Spo- 
kane, in  the  county  of  Spokane  and  State  of 
Washington,  have  invented  a  new  and  use- 
ful Milk-Condenser,  of  which,  the  following 
is  a  specification. 

The  present  invention  relates  to  milk  con- 
densers, and  is  particularly  an  improvement 
over  the  milk  condenser  disclosed  in  my 
former  Patent  No.  1,042,912  issued  October 
29,  1912. 

The  present  invention  contemplates  the 
production  of  a  milk  condenser  of  the  gen- 
eral  character  of  the  apparatus  disclosed  in 
the  above  mentioned  patent  but  which  shall 
be  more  simple,  compact  and  inexpensive  in 
construction,  as  well  as  of  higher  efficiency, 
and  serviceability. 

The  present  invention  incorporates  the 
prominent  features  of  the  apparatus  dis- 
closed in  the  aforesaid  patent,  and  in  addi- 
tion thereto  incorporates  certain  additional 
advantages,  the  cardinal  of  which  is  the  pro- 
vision  whereby  the  apparatus  may  be  con- 
nected to  a  tank  or  other  suitable  supply 
of  milk  and  in  order  that  the  milk  may  be 
Automatically  supplied  to  the  apparatus  as 
the  milk  within  the  apparatus  condenses  due 
to  the  desiccating  action. 

A  further  feature,  as  provided  by  the 
present  improved  apparatus,  is  the  provision 
of  a  turbine  rotor  adapted  to  be  actuated  by 
the  steam  for  heating  the  milk,  in  order  that 
the  steam  or  other  heated  fluid  may  be  em- 
ployed for  actuating  the  agitator,  sprayer 
and  exhaust  fan. 

With  the  above  and  other  objects  in  view, 
which  will  appear  as  the  description  pro- 
ceecls,  the  invention  resides  in  the  combina- 
tion and  arrangements  of  parts  and  in  the 
details  of  construction  hereinafter  described 
and  claimed,  it  -being  understood  that 
changes  in  the  precise  embodiment  of  the  in- 
vention  herein  disclosed  can  be  made  within 
the  scope  of  what  is  claimed  without  de- 
parting from  the  spirit  of  the  invention. 

The  invention  has  been  illustrated  in  the 
accompanying  drawing,  wherein  :— 

Figure  1  is  a  vertical  central  section  of 
the  improved  apparatus.  Fig.  2  is  a  sec- 
tional view  taken  on  the  line  2 — 2  of  Fig.  1. 

Referring  specifically  to  the  drawing,  the 

E resent  apparatus  is  mounted  on  a  suitable 
ase  3,  upon  which  is  mounted  an  insulating 


jacket  4,  the  jacket  being  constructed  of  any 
suitable  material,  such  as  a  composition  con- 
taining abestos  or  other  heat  resisting  ele- 
ment. 

Hung  within  and  enveloped  by  the  jacket  60 
4  is  the  milk  receptacle  6  having  the  upper 
or  exterior  flange  7  seating  on  the  upper  end 
of  the  jacket,  the  bottom'  of  the  receptacle 
being  spaced  from  the  base  3  and  the  sides 
thereof  being  spaced  from  and  concentric  65 
with  the  jacket. 

A  superimposed  casing  8  has  an  inwardly 
projecting  flange  9  at  its  lower  end  resting 
on  the  flange  7  of  the  milk  receptacle,  it  be- 
ing understood  that  the  jacket,  milk  recep-  70 
tacle  and  casing  may  be  secured  together  in 
any  desirable  manner.  The  flange  9  over- 
hangs the  receptacle  6  and  the  inner  or  free 
edge  of  the  flange  is  bent  downwardly  in 
the  form  of  a  funnel  as  designated  by  the  75 
numeral  10,  so  that  any  milk  precipitating 
or  gathering  on  the  flange  9  will  be  directed 
centrally  or  axially  into  the  milk  receptacle. 
The  casing  8  is  provided  at  one  side  with  a 
relatively  large  inlet  opening  11.  and  at  it.s  80 
opposite  side  with  a  relatively  small  inlet 
opening  11',  the  respective  openings  being 
provided  with  the  inwardly  disposed  apron* 
or  deflectors  12  arid  12'  secured  at  the  upper 
ends  of  the  openings.  A  partition  13  is  also  85 
provided  within  the  casing  S  adjacent  its 
upper  end,  the  said  partition  being  provided 
with  a  central  opening  14.  and  an  exhaust 
conduit  15  being  attached  to  the  casing  S 
above  the  said  partition. 

Arranged  axially  within  the  apparatus  is 
the  upright  or  vertical  shaft  16.  the  lower 
end  of  which  enters  the  socket  17  provided 
in  the  base  and  rests  on  an  anti-frictional 
ball  18  within  the  socket.  A  turbine  rotor 
19  is  mounted  on  the  shaft  16  between  the 
bottom  of  the  milk  receptacle  and  the  base, 
and  a  supply  pipe  or  nozzle  20  projects  in- 
wardly through  the  jacket  so  as  to  cooperate 
with  the  rotor  19.  Thus,  steam  or  any  other,  100 
heated  fluid  may  be  admitted  into  the  jacket 
so  as  to  actuate  the  rotor  and  then  ascend 
within  the  jacket  to  surround  the  milk  re- 
ceptacle for  heating  the  same.  The  steam 
condenses  within  the  jacket.  Thus,  the 
steam  or  other  agent  serves  the  dual  func- 
tion of  actuating  the  apparatus  and  heating 
the  milk  receptacle,  it  being  desirable  how- 
ever, that  the  temperature  of  the  milk  recep- 
tacle wjH  be  retained  below  the  point  of 


90 


95 


106 


1,067,336 


coagulation  bo  as  not  to  destroy  the  pepto- 
genic  properties  of  the  casein  or  other  pro- 
teids.  Fpon  tlie  other  hand,  it  is  desirable 
to  retain  the  milk  receptacle  at  a  sufficiently 
5  high  temperature  (o  prevent  (lie  milk  from 
Buttering  as  it  is  agitated. 

In  order  to  permit,  the  condensation  to 
pass  off.  the  bnse  3  is  preferably  provided 
with  a  trap  21,  which  will  permit  the  cou- 

10  densation  to  pass  off. 

The  shaft  16  passes  through  the  bottom  of 
the  milk  receptacle,  the  bottom  being  pro- 
vided with  an  upstanding  packing  receiving 
collar  22  on  which  is  screw-threaded  a  gland 

15  !.'•'}.  A  horizontally  rotating  agitator  24  is 
secured  to  the  shaft  within  the  milk  recep- 
tacle, while  a  disk  or  sprayer  25  is  secured 
to  the  shaft  within  the  casing  8  or  above  the 
milk  receptacle. 

20  A  fan  26  of  any  suitable  character  is  se- 
cured to  the  shaft  above  the  partition'  13  or 
within  the  chamber  provided  by  the  parti- 
tion, said  fan  being  rotated  by  the  shaft  so 
as  to  create  an  upward  current  of  air 

25  through  the  opening  14  in  the  partition  and 
outwardly  through  the  exhaust  conduit  15. 
Thus,  the  rotary  fan  or  centrifugal  blower 
will  tend  to  rarefy  the  air  within  the  casing 
8  and  above  the  milk  receptacle,  thereby 

30  causing  air  to  be  drawn  in  through  the  open- 
ings. 11  and  11',  which  \vill  be  drawn  up- 
wardly through  the  casing  8  and  around  the 
sprayer  or  breaker  25  to;the  rotary  fan. 
An  upstanding  eduction  pipe  27  is  secured 

36  to  the  flange  9  adjoining  the  wall  of  the  milk 
receptacle  and  has  its  upper  end  bent  to 
form  an  angular  arm  28  overhanging  the 
sprayer  25.  The  eduction  pipe  27  is  prefer- 
ably arranged  adjacent  the  inlet  11',  although 

40  its  particular  locality  does  not  alter  its  en- 
vironments. 

The  milk  supply  pipe  is  denoted  by  the 
numeral  29,  the  same  entering  the  casing  8 
adjacent  its  lower  end  and  being  attached 

45  to  the  flange  9,  preferably  below  the  open- 
ing 11  and  at  a  point  diametrically  opposite 
the  eduction  pipe  27. 

The  milk  receptacle  6  is  also  provided 
with  an  outlet  spout  30  adjacent  its  lower 

50  end  and  passing  through  the  jacket  4  and 
having  a  discharge  or  outlet  faucet  31. 

The  apparatus  as  above  described  and  as 
illustrated  in  the  drawing  will  therefore  pos- 
sess the  advantages  and  features  pointed  out 

55  in  the  introduction,  and  so  combines  and 
revises  the  apparatus  disclosed  in  the  afore- 
said patent  as  to  increase  the  efficiency  and 
utility  of  the  apparatus. 

In  operation,  the.  supply  or  feed  pipe  29 

60  is  connected  to  a  suitable  tank  or  oilier  re- 
ceptacle containing  the  milk  to  be  condensed 
the  flow  of  milk  being  i-egulated  or  governed 
by  means  of  any  suitable  valve.  ,is  usual. 
After  the  flow  of  milk  bus  boon  established, 

65  in  order  to  properly  fill  tho  milk  receptacle, 


the  steam  line  may  be  opened  so  as  to  admit 
the  steam  into  the  jacket'  for  actuating  the 
rotor  and  for  heating  the  milk  contained  in 
the.  receptacle  to  the  proper  degree  to  pre- 
vent coagulation.  Or,  if  desired,  the  shaft 
may  be  driven  by  any  other  suitable  power, 
it  no(  being  necessary  to  employ  (he  rotor, 
(lie  same  running  free  \vilh  (lie  shaft  when 
the  latter  is  driven  by  a  belt  or  otherwise, 
and  (he -steam  .merely  being  admitted  for 
heating  (lie  milk  receptacle.  When  the  agi 
talor  24  is  rotated  with  the  shaft,  the  milk 
within  the  receptacle  will  be  whirled  to 
form  an  eddy  or  a  wall  of  milk  around  the 
sides  of  the  milk  receptacle,  this  centrifugal 
action  forcing  the  milk  upwrardly  under  the 
flange  9.  The  superincumbent  milk  will 
therefore  choke  or  cut  off  the  passage 
through  the  supply  pipe  29,  and  the  flow  of 
fre«h  milk  into  the  apparatus  will  be  re- 
tarded  or  arrested,  until  the  desiccating  ac- 
tion reduces  She  quantity  of  the  milk  and 
thereby  admits  sufficient  fresh  milk  lo  make 
up  for  the  loss.  The  upward  thrust  of  the 
milk  against  the  flange  9  also  forces  the  milk 
up  the  eduction  pipe  27  so  as  to  be  dis- 
charged on  the  sprayer  25,  the  milk  being 
br;  ken  and  thrown  from  the  sprayer  there- 
by to  form  a  foggy  or  mist  like  cloud  in  the 
casing  <S.  The  sFeani  or  water  vapor  given 
off  by  the  milk  will  therefore  be  drawn  off 
by  the,  centrifugal  fan  and  will  be  dis 
charred  through  the  exhaust  conduit  15,  the 
cnrdror  heavier  constituents  descending  and 
being  directed  back  into  the  milk  receptacle 
by  means  of  the  flange  9.  The  air  in  being 
drawn  through  the  casing  8  will  also  aerate 
the  milk  as  it  is  undergoing  the  evaporat- 
ing or  desiccating  action.  Thus,  as  the  op- 
eration progresses,  the  milk  will  be  con- 
derised,  or  the  water  will  be  evaporated  and 
drawn  off,  and  the  quantity  of  milk  within 
the  apparatus  being  reduced  by  the.  desic- 
cating action,  will  permit  fresh  milk  to  flow 
gradually  into  the  milk  receptacle  through 
the  feed  pipe  29.  The  milk  being  thrown 
against  the  walls  of  the  milk  receptacle  by 
the  centrifugal  action  caused  by  the  rotary 
agitator  24  will  thus  prevent  the  interior  ex- 
posure of  the  walls  of  the  milk  receptacle 
so  that  the  incrustation  or  scorching  of  £he 
milk  is  eliminated  or  eradicated.  After  the 
operation  or  desiccating  action  has  ensued 
for  the  proper  time  so  as  to  sufficiently  re- 
duce the  milk,  which  in  practice  is  one  ihird, 
the  rotation  of  the  shaft  is  stopped,  and  the 
condensed  milk  may  be  drawn  off  through 
the  faucet  31.  The  milk,  thus  condensed, 
will  be  of  uridiminished  solubility  and  the 
casein  and  other  proteids  will  retain  their 
original  peptogenic  properties. 

From  the  foregoing,  taken  in  connection 
with  the  drawing,  the  advantages  and  capa- 
bilities of  the  present-  apparatus  will  be  ap- 
parent, it  being  noted  that  this  apparatus 


1,067,336 


may  be  employed  for  condensing  or  desiccat- 
ing various  other  liquids. 

Haying  thus  described  the  invention  what 
is  Claimed  as  new  is:— 

5  1.  In  a  condenser,  a  liquid  receptacle,  a 
horizontally  rotating  centrifugal  agitator 
therein,  and  a  liquid  supply  pipe  so  attached 
to  the  upper  end  of  the  receptacle,  that  the 
influx  of  liquid  will  be  choked  by  the  cen- 
10  H'iftigal  action  of  the  liquid  xvneu  the  rotat- 
ing wall  of  the  liquid  rises  to  a  predetef"-- 
iiiinod  height. 

2.  In  a  condenser,  a  liquid  receptacle,  a 
centrifugal  agitator  therein,  a  flange  over- 
is  hanging  the  receptacle,  and  a  liquid  supply 
pipe  attached  to  the  said  flange  in  order  that 
the  centrifugal  action  of  the  liquid  within 
the  receptacle  will  choke  the  influx  of  liquid 
through  the  supply  pipe. 

20  3.  Tn  a  condenser,  a  liquid  receptacle,  a 
centrifugal  agitator  therein,  a  flange  over- 
hanging the  receptacle  and  having  its  inner 
edge  bent  downwardly,  and  a  liquid  supply 
pipe  attached  to  the  flange. 
J5  4.  In  a  condenser,  a  receptacle,  a  rotary 
agitator  therein,  a  flange  overhanging  the 
receptacle,  a  rotary  sprayer  above  the  recep- 
tacle, and  an  eduction  pipe  upst  and  ing  from 
the  flange  and  overhanging  the  sprayer. 
10  ;">.  In  a  condenser,  a  receptacle,  a  rotary 
agitaloi'  therein,  an  annular  flange  over- 
hanging the  receptacle,  a  casing  mounted 
above  the  receptacle,  a  rotary  sprayer 
mounted  within  the  casing,  an  eduction  pipe 
15  upstanding  from  the  flange-  and  overhang- 
ing the  sprayer,  and  means  for  creating  a 
current  of  air  upwardly  through  the  casing. 

6.  In  a  condenser,  a  receptacle,  a  rotary 
agitator  therein,  a  casing  mounted  on  the 

10  receptacle  and  having  an  inwardly  project- 
ing flange  at  its  lower  end  overhanging  the 
receptacle,  the  casing  having  an  air  inlet,  a 
rotary  sprayer  within  the  casing,  an  educ- 
tion pipe  upstanding  from  the  flange  and 

15  overhanging  the  sprayer,  and*  a  rotary  fan 
mounted  in  the  upper  end  of  the  casing  for 
rarefying  the  air  within  the  casing. 

7.  In  a  condenser,  a  liquid  receptacle,  a 
centrifugal    agitator    therein,    an    annular 

>0  flange  overhanging  the  receptacle,  a  rotary 
sprayer  above  the  receptacle,  an  eduction 
pipe  upstanding  from  the  flange  and  over- 
hanging the  sprayer,  and  a  liquid  supply 
pipe  attached  to  the  flange. 

>5  8.  In  a  condenser,  a  base,  a  jacket  mount- 
ed thereon,  a  receptacle  suspended  wittfiin, 
the  jacket,  a  shaft  passing  through  the  bot- 
tom of  the  receptacle,  an  agitator  secured  to 
the  shaft  within  the  receptacle,  a  rotor  se- 

10  cured  to  the  shaft  between  the  base  and 
receptacle,  and  means  for  supplying  a 


heated  fluid  to  the  rotor  for  actuating  the 
agitator  and  for  heating  the  receptacle. 

i).  In  a  condenser,  a  base,  a  jacket  sup- 
ported thereon,  a  receptacle  suspended  with-  65 
in  the  jacket,  a  casing  mounted  on  the  jacket, 
an  upright  shaft  journaled  through  the  bot- 
tom of  the  receptacle  and  supported  by  the 
base,  an  agitator  .secured  to  the  shaft  within 
the   receptacle,   the  casing  having  an   in-  70 
wardly  projecting  flange  overhanging  the 
receptacle,  a  sprayer  mounted   on.  the  shaft 
within  the  casing,  an  eduction  pipe  upstand- 
ing from  the  flange  and  overhanging  the 
sprayer,  and  means  for  creating  a  current  of  75 
air'  HfrWiirrtly  through  the  casing* 

10.  In  a'  condenser,  £  base,  a  jacket  sup- 
ported ther~«*»,  ft  receptacle  suspended  with- 
in   the   jacket!,-  »  casing   mounted   on   the 
jacket,  an  upright  s&aft  journaled  through  80 
the  bottom  of  the  f'e*j£ptacle  and  supported 
by  the  base,  an  agitator  secured  to  the  shaft 
within  the  receptacle,  the  casing  having  aa 
inwardly  projecting  flange  overaanging  tte 
receptacle,  a  sprayer  mounted  on  the  shijjft  85 
within  the  casing,  an  eduction  pipe  upstand- 
ing from  the  flange  and  overhanging  the 
sprayer,  means  fof  creating  a  current  of  air 
upwardly   through   the  casing,   the   casing 
having  air  inlets  therein,  a  fan  secured  to  90 
the  shaft  at  the  upper  end  of  the  casing  for 
rarefying  the   air   within  .the  casing,   and 

a  supply  pipe  affftthed  to  the  said  flange. 

11.  Tn  a  condenser,  »  base,  a  jacket  sup- 
ported thereon,  a  receptacle  disposed  within  95 
the  jacket  haying  an  upper  exterior  flange 
seated  on  the  jacket,  a  casing  having  a'  lower 
inwardly   projecting  flange  seated!   on  the 
said  flange  and  overhanging  the  receptacle, 
the  inner  edge  of  the  latter  flange  being  100 
downturned,  the  casing  having  air  inlets, 
inwardly  opening  flap  valves  for  the  said 
inlets,  an  upright  shaft  journaled  through 

the  bottom  of  the  receptacle  and  supported 
by  the  base,  a  rotor  mounted  on  the  shaft  105 
between  the  base  and  receptacle,  means  for 
supplying  a  heated  fluid  to  the  rotor,  a  sup- 
ply pipe  connected  to  the  latter  flange,  a 
sprayer  carried  by  the  shaft  within  the  cas- 
ing, an  eduction  pipe  upstanding  from  the  no 
latter  flange  and  overhanging  the  sprayer,  a 
rotary  fan  secured  to  the  shaft  at  the  upper 
end  of  the  casing  for  expelling  the  air  from 
the  casing,  and  an  agitator  carried  by  the 
shaft  within  the  receptacle.  J15 

In  testimony  that  I  claim  the  foregoirg  as 
my  own,  I  have  hereto  affixed  my  signature 
in  the  presence  of  two  witnesses. 

SOREN  P.  HAY. 

Witnesses : 

LEONA  MEEK, 

WM.  E.  RICHARDSON. 


MILK,  DE3I  GATED 
Patent  Subject  Author  Date 


1,127,778       Method  of  dehydrating  milk  Kitchen  3teb.   9,  1915. 

and  milk  compcjitions. 
1,292,577       Apparatus  for  producing  Campbell  Jan.  28,  1919, 

dried  milk. 


Y 

*>& 


,  s-. 

. 


UNITED  STATES  PATENT  OFFICE. 

JOSEPH   MOSES  WARD   KITCHEN,   OF   EAST   ORANGE,   NEW  JERSEY. 
METHOD  OF  DEHYDRATING  MILK  AND  MILK  COMPOSITIONS. 


1,127,778. 

No  Drawing. 


Specification  of  Istters  Patent.  Patented  Feb.  9,  11)15. 

Application  fi:ed  January  24,  1914.     Serial  No.  814.188. 


To  all  u'/iom  it  may  concern: 

Be  it  known  that  I,  JOSEPH  MOSES  WARD 
KITCHEN,  a  citizen  of  the  United  States,  re- 
si  d  rig  in  the  city  of  East  Orange,  county  of 
Essex,  State  of  New  Jersey,  have  invented 
Improvements  in  Methods  of  Dehydrating 
Milk  and  Milk  Compositions,  of  which  the 
following  is  a  specifiers tion. 

The  object  of  the  present  invention  is  to 

1ft  secure  the  dehydration  of  milk  in  a  uniform 

manner,  and  with  the  least  injury  to  its  di- 

festibility;  and  especially,  to  secure  the  de- 
ydvation  of  skim  milk  when  used  in  com- 
positions   including   other    food    materials, - 

15  such  as  maize  or  other  cereal  meals,  to  which 
proteid  constituents  are  desirable  additions. 
There  is  a  very  large  amount  of  skim  milk 
ineffectively  utilized   for  human   food,  be- 
cause of  the  large  proportion  of  water  in  the 

20  skim  milk,  because  of  lack  of  stability  in 
milk  due  to  bacterial  fermentations  in  it. 
and  because  of  a  lack  of  fatty  constituents 
in  it. 

I  aim  to  prepare  a  dry,  easily  handled 

25  food  product  for  general  use  from  skim 
milk;  and  particularly,  from  skim  milk  and 
cereals  such  as  maize,  producing  a  well  bal- 
anced food  nutritively  that  will  be  a  very 
low  cost  food,  and  yet  be  hygenically,  as  well 

30  as  in  physical  character,  a  desirable  food 
composition. 

If  corn  meal  and  a  cons:derable  amount  of 
skim  milk  are  admixed,  and  then  dehy- 
drated through  the  application  of  high  heat, 

35  a  hard  horn-like  mass  is  produced  that  is 
difficult  to  thoroughly  dry,  pulverize  after 
drying,  and  which  is  somewhat  difficult  of 
digestion.  To  compound  a  ration  of  corn 
meal  and  skim  milk  that  is  nutritively  well 

40  balanced,  approximately  three  parts  by 
weight  of  skim  milk  and  one  pound  of  corn 
meal  should  be  used;  and  to  completely  de- 
hvdrate  this  mixture,  and  secure  a  desirable 
physical  character  in  the  composition,  the 

45  sk'm  milk  should  only  be  added  gradually 
to  the  meal  and  dehydrated  at  a  moderate 
heat,  so  that  the  meal  granules  are  not  dis- 
solved and  diffused  in 'the  milk.  I  find  that 
a  desirable  method  to  adopt  in  carrying  out 

50  this  principle,  is  to  continually  but  slightly 
mo;sten  the  meal  with  the  milk,  and  to  dry 
at  low  temperatures  most  of  the  milk  on  the 
external  surfaces  of  the  meal  by  the  aid  of  a 
substantially  immediate,  continuous  and  ex- 

55  tended  contact  with  the  milk  of  fresh  vol- 
umes of  drying  air  in  such  manner  that  a 
dried  layer  of  milk  of  greater  gr  less  thick- 


ness is  formed  on  the  outside  of  the  meal 
granules.    This  is  preferable  to  allowing  the 
milk  to  become  much  absorbed  into  the  meal  GO 
granules.     Such  a  composition  is  of  desir- 
able physical  character  and  d:gestib:lity:  in    . 
use,  it  producing  a  more  light  and  porous 
food-mass  capable  of  more  immediate  and 
quick  penetration  by   the  d'gestivc  juices.  C5 
This    procedure    can    be    successfully    per- 
formed  in   various  ways;   and  dried    food 
compositions  having  various  proportions  of 
milk  may  be  produced.    Milk  by  itself  can 
be  dried  into  granular  form  in  this  manner.  70 

As  an  example  of  carrying  out  the  process, 
may  be  cited  the  method  of  repeatedly  sift- 
ing granules  of  repeatedly  moistened  meal 
through  a  heated  atmosphere,  using  an  ele- 
vating device  for  continually  raising  to  a  75 
high  level,  the  meal  being  treated ;  and  cm- 
ploying  other  devices  for  separating  and 
spacing  the  moistened  granules  «o  they  are 
precipitated  through  the  heated  atmosphere. 
The  drying  heated  air  rising  in  vertical  80 
counter-current  to  the  falling  granules,  im- 
parts its  highest  heat  to  the  granules  at  the 
lowest  level,  and'  gradually  and  progres- 
sively looses  its  heat  to  the  falling  granules 
at  progressh  ly  higher  levels. '  Another  85 
plan  is  to  have  a  steam  jacketed  trough  for 
holding  the  meal.  The  trough  is  provided 
with  a  revolving  set  of  lifting  paddles  pe- 
ripherally attached  to  a  shaft,  the  revolution 
of  \vh;ch  continually  lifts  the  moistened  menl  90 
in  such  manner  as  to  secure  its  precipitation 
back  into  the  steam  heated  trough ;  the  pre- 
cipitated -  granules  passing  through  and 
losing  moisture  to  the  air  heated  by  the 
heated  contents  of  the  trough.  The  milk  is  95 
gradually  but  continually  being  added  to  the 
meal  in  moderate  amounts;  and  by  mechani- 
cal admixture,  is  d'stribiited  throughout  the 
meal-mass,  slightly  moistening  the  surfaces 
of  the  meal  granules  in  a  substantially  con-  JOO 
tinuous  manner,  while  the  drying  process  is 
continually  being  carried  on  through  diffu- 
sion into  the  atmosphere  of  the  warmed 
watery  constituents  of  the  milk.  I  especially 
avoid  very  high  temperatures  in  this  per-  105 
formance  by  Avoiding  the  heating  of  the  ma- 
terial being  treated,  to  over  150°  F.  A  dry- 
ing of  the  material  is  easily  secured  by 
moderate  heat,  in  a  somewhat  slow  manner, 
but  with  a  desirable  result  as  to  the  char-  110 
a.cter  of  the  product.  It  will  be  observed 
that  this  performance  is  substantially  a  con- 
tinual one  of  moistening,  aerating  and  dry- 
ing the  milk. 


1,127,778 


I  do  not  confine  myself  tov  any  special 
method  of  dehydration  of  milk,  it  will  be 
obvious  that  u  granular  product  of  dried 
milk  may  be  produced  in  this  m. inner  by 
6  stalling  the  process  with  fine  si/ed  nuclei  of 
meal,  Ui-y  sugar,  or  other  substance. 

It  is  obvious  (hat  the  method  herein  de- 
scribed can  be  applied  to  the  drying  of  other 
nutrient  fluids  besides  milk;  and  that  nu- 

10  clear  material  on  which  the  mnk  or  other 
nutrient  fluids  can  be  dried  by  my  process, 
may  include  a  variety  of  such  materials; 
and  that  the  dehydration  of  such  fluids  or 
compositions,  can  be  effected  without  the  re- 

15  Bulling  damage  to  digestive  character  that 
may  follow  the  high  heating  of  a  food  sub- 
stance. The  same  objection  of  applying 
high  heat  in  dehydrating  milk,  also  more  or 
less  applies  to  the  dehydration  of  other  ani- 

20  mal,  and  vegetable  fluids  containing  protein 
and  other  constituents.  But  the  process  per- 
tains in  particular  to  skim  milk,  because  of 
the  immense  amounts  of  that  material  that 
are  either  wasted,  or  inadequately  utilized 

25  for  human  food. 

Subject  matter  is  herein  disclosed  which 
is  not  herein  claimed,  but  which  is  claimed 
in  both  of  two  copending  applications  of  ap- 
plicant, viz :  that  which  especially  relates  to 

30  compositions  of  skim  milk  and  maize,  and 
other  cereals  rich  in  vegetable  fats,  in  Sr. 
No.  740,963,  filed  January  9,  1914;  and  that 
which  particularly  relates  to  milk  and  cocoa 
compositions,  in  or.  No.  872,877,  filed  Nov. 

35  18,  1914. 

What  I  claim  as  new  is: 

1.  The   method   herein   described,   which 
consists  in,  slowly  moistening  a  cereal  gran- 
ule with  milk  while  mechanically  stirring 

40  the  milk  and  cereal  granules  and  continu- 
ally drying  the  milk  oh  the  granules  by  ex- 
posure to  dry  volumes  of  air  until  a  desired 
amount  of  milk  is  dried  on  the  granules. 

2.  The  method   herein   described,   which 
45  consists  in,  gradually,  slowly  but  continu- 
ally moistening  with  milk  a  granular-nu- 
trient,  continually    admixing    by    stirring, 
aerating  and  drying  the  moistened  granules 
nt  a  moderate  temperature,  of  about  150° 

50  F.,  and  finally  withholding  the  milk  and 
completely  drying  the  granular  nutrient. 

3.  The   method   herein   describe.d,   which 
consists  in,  coating  granules  with  milk  with- 
out   saturating    the    granules,    continually 

55  drving  the  milk  on  the  granules  and  form- 
ing thereon  a  coat  of  dried  milk  in  pro- 
gressively increasing  thickness,  continually 
adding  more  milk  to  the  dried  coating  and 
drying  it  on  the  dried  coating  of  milk,  snid 

60  granules  and  their  coatings  being  finally 
completely  dried. 

4.  The   method   herein    described,   which 
consists  in,  adding  to  a  cereal  rich  in  vege- 


table fat,  skim  milk  in  desired  definite  pro- 
portions suited  to  the  composing  of  a  de-  05 
sirably  balanced  ration,  such  addition  being 
gradually  performed,  and  such  admixed  ma- 
terial being  dried  by  continual  aeration  with 
drying  air. 

5.  The   method   herein   described,   which  70 
consists  in,  gradually  admixing  skim  milk 
with  and  continually  drying  the  skim  milk 
on  the  granules  of  a  comminuted  cereal  in 
an  atmosphere  of  a  temperature,  below  200° 
F.,  the  milk  being  admixed  with,  the  gran-  75 
ules  and  being  continually  dried  upon  the 
surface  of  the  granules  of  the  comminuted 
cereals  progressively  as  the  milk  is  added 
to  and  admixed  with  the  granules. 

G.  As  a  new  food  product,  a  dry,  com-  80 
bined  composition  of  dehydrated  skim  milk 
and  pulverized  cereal  granules,  said  skim 
milk  having  been  dehydrated  by  continually 
applying  the  milk  to  and  drying  the  milk  in 
a    progressively    thickening    coat    to    said  85 
granules  during  the  process  of  evaporation 
of  the  moisture  of  the  milk  from  the  sur- 
faces of  the  granules  at  a  temperature  stilli- 
ciently  low  to  prevent  the  dissolving  of  the 
granules,  little  or  none  of  the  milk  having  90 
been  absorbed  into  the  substance  of  the  in- 
terior of  the  granules. 

7.  As  a   new   food   product,  nmixe  gran- 
ules coated  with  dried  skim  milk,  said  gran- 
ules  having   a    form   substantially   such    as  95 
they  had  before  the  milk  coating  was  ap- 
plied. 

8.  As  a  new  food  product,  a  gnmiilo  of 
comminuted  cereal  having  a   coating  (•(im- 
posed of  successively  applied  films  of  fluid  100 
milk  dried  onto  snid  granule. 

9.  As  a  new  food  product,  a  composition 
of  cereal  granules  coated  with  dried  skim 
milk,  said  coating  being  composed  of  suc- 
cessively applied  and  dried  coats  of  skim   105 
milk. 

10.  As  a  new  food  product,  a  granule  of 
nutrient   material    having   a   coating   com- 
prised of  successively  applied  films  of  milk 
dried  thereon.  HO 

11. -As  a  new  food  product,  a  dried  nu- 
trient granule,  said  granule  being  composed 
of  a  nutrient  nucleus  and  successively  ap- 
plied and  dried  coats  of  a  nutrient  flii'd 
composed  of  at  least  a  cons'demble  amount  115 
of  protein  constituent,  said  dryins  having 
been  effected  at  a  temperature  below  the 
boiling  point  of  water  and  the  digestive 
character  of  said  dried  coats  having  lioen 
conserved  by  said  temperature  in  said  dry-  120 
ing. 

JOSEPH  MOSES  WARD  KITCHEN. 

Witnesses : 

OKO.  L.  WIIEELOCK, 
FLORENCE  JACKSON. 


1,292,577. 


C.  H.  CAMPBELL. 
APPARATUS  FOR  PRODUCING  DRIED  MILK. 

APPLICATION    FILED   APR.  II,  1917. 


Patented  Jan.  28, 1919. 

4  SHEETS-SHEEt  I. 


1,292,577. 


C.  H.  CAMPBELL. 
APPARATUS  FOR  PRODUCING  DRIED  MILK. 

APPLICATION    FILED   APR.  II,  I9H 


Patented  Jan.  28, 1919. 

4  SHEETS-SHEET  2. 


1,292,677. 


C.  H.  CAMPBELL. 
APPARATUS  FOR  PRODUCING  DRIED  MILK. 

APPLICATION    FILED   APR.  11,  1917. 


Patented  Jan.  28, 1919. 

4  SHEETS— SHEET  3. 


1,292,577. 


C.  H.  CAMPBELL. 
APPARATUS  FOR  PRODUCING  DRIED  MILK, 

APPLICATION    FILED   APR.  1  1 .  1917. 


Patented  Jan.  28, 1919. 

4  SHEETS— SHEET  4. 


STATES  PATENT  OFFICE. 


CHABLES  H.  CAMPBELL,  OF  NEW  YORK,  N.  Y.,  ASSIGNOB  TO  BORDER'S  CONDENSED 
MILK  COMPANY,  OF  NEW  YOBK,  N.  Y.,  A  COBPOBATION  OF  NEW  JEBSEY. 

APPABATTTS  FOB  PBODXTCING  DBIED  MILK. 

1,292,577.  specification  of  letters  Patent.        Patented  Jan.  28, 1919. 

Original  application  filed  December  21,  1915,  Serial  No.  67,996.    Patent  No.  1,233,448,  dated  July  17,  1917. 
Divided  and  this  application  filed  April  11,  1917.     Serial  No.  161,147. 


.  To  all  whom  it  may  concern: 

Be  it  known  that  I,  CHARLES  H.  CAMP- 
BELL, a  citizen  of  the  United  States,  resid- 
ing in  the  borough  of  Manhattan,  city, 
5  county,  and  State  of  New  York,  have  in- 
vented new  and  useful  Improvements  in  Ap- 
paratus for  Producing  Dried  Milk,  of  which 
the  following  is  a  specification,  this  applica- 
tion being  a  division  of  my  application  Serial 
10  No.  67,996,  filed  December  21,  1915,  on  which 
was  granted  Patent  No.  1,233,446,  July  17, 
1917. 

My  invention  relates  to    apparatus    for 

producing  dried  or  desiccated  milks,  and  its 

15  objects  comprise  provision  of  means  in  aid 

of  an  industrially  practicable  procedure,  the 

final  product  of  which  is  composed  solely 

of  constituents  of  the  natural  milk,  whence 

it  is  derived,  and  which,  as  compared  with 

20  any  other  dried  milks  known  to  me,  is  more 

rapidly    and    perfectly    soluble    in    water, 

which,    as    thus    "reconstituted,"    possesses 

more  nearly  and  perfect^   all  the  desirable 

characteristics    and    behaviors    of   natural 

25  milk,  and  the  peptogenic  properties  of  which 

are  even  more  effective  than  those  of  the 

natural  milk. 

Figure  1  is  a  side  view,  largely  in  section, 
of  my  aerating  and  stirring  devices. 
30       Fig.  2  is  a  detail  perspective  \iew  of  one 
of  the  stirrers  isolated. 

Fig.  3  is,  on  enlarged  scale,  a  cross  sec- 
tional view  on  line  3 — 3  of  Fig.  1  viewed 
in  the  direction  of  the  arrow. 
>6  Fig.  4  is  a  sectional  view  on  line  7 — 7  of 
Fig.  3  viewed  in  the  direction  of  the  arrow, 
and  showing  the  means  for  holding  the  re- 
movable bars. 

Fig.  5  is  a  side  view  largely  in  section  of 
40  my  drying  apparatus. 

Fig.  6  is,  on  enlarged  scale,  a  detail  view 
partly  in  section  of  my  appliances  for  feed- 
ing the  aerated  batter  onto  the  conveyer, 
and  regulating  its  thickness  thereon. 
45  Fig.  7  is  a  fragmentary  plan,  on  enlarged 
scale,  of  part  of  my  air-permeable  conveyer 
belt. 

Fig.  8  is  a  detail  side  view  of  the  belt 
showing    the    disposition    thereon    of    the 
60  aerated  batter. 

Like  reference  numerals  and  letters  refer 
to  like  parts  in  the  respective  figures. 
My  method  of  producing  my  dried  milk 


product  is  as  follows :  I  first  procure,  or 
produce,  in  any  convenient  way,  a  concen-  65 
trate  of  normal,  fluid,  skimmed,- milk.    I 
have  discovered  that  it  is  essential  for  req- 
uisite viscosity  that  the  albumin  of  such 
concentrate  be  uncoagulated,  and  it  is  pref- 
erable that  all  of  its  other  constituents  re-  60 
tain  likewise  their  normal  characteristics  and 
qualities  as  in  the  natural  milk. 

Such  concentrate  is  producible  by  such 
method  and  means  as  are  disclosed  in  Let- 
ters Patent  No.  668.161,  dated  February  19,  65 
1901,  to  Joseph  H.  Campbell,  or  in  my  pend- 
ing application   for  Letters  Patent  Seiial 
Nos.     781,081,  filed   July   25th,   1913,   i  nd 
865,647,  filed  October  8th,  1914,  in  which,  by 
aid  of  blowing  air  through  the  milk,  it  is  70 
concentrated  so  rapidly  as  to  avoid  unde- 
sired  changes  of  its  constituents. 

I  have  also  discovered  that  in  order  to 
produce  the  most  desirab1-'  form  of  my  dried 
product,  it  is  preferable  that  the  milk  be  75 
thus  concentrated  down  to  not  less  than  one- 
third,  and  preferably  down  to  about  one- 
sixth,  of  its  original  volume. 

This  concentrated  milk  thus  obtained,  I 
next  aerate,  in  such  manner,  as  to  perva-  80 
sively  and  homogeneously  occlude,  through- 
out the  mass,  the  greatest  possible  number 
of  separated,  relatively  minute,  bodies  of  air, 
thereby  pervading  the  semi-liquid  viscous 
concentrate  of  milk  solids  by  a  great  num-  85 
ber  of  mutually,  closely  approximated  rela- 
tively minute  and  persistent  spherical  cells, 
whereby  a  substantially  infinite  number  of 
curved  interior  surfaces  are  imparted  to  the 
mass.  90 

Such  aeration  I  accomplish  by  injecting 
into  the  concentrate,  air,  or  other  suitable 
gas,  under  pressure,  and  meanwhile  stirring 
the  commingled  air  and  concentrate,  the 
pressure,  volume,  and  direction  of  the  gas,  95 
and  the  rapidity  and  extent  of  the  stirring, 
being  so  regulated,  as  is  readily  ascertained 
in  each  particular  case,  to  insure  presence  of 
the  greatest  possible  number  of  the  said  cells 
in  the  concentrate.  100 

It  will  be  understood  that  the  object  and 
result  of  such  cotemporaneous  aeration  and 
stirring  is  not  to  expand  and  lift  portions 
of  the  concentrate  in  the  form  of  bubbles  or 
foam,  but  to  uniformly  expand  all  parts  of  106 
the  mass  simultaneously  and  evenly  by  the 


1,292,677 


multitude  of  small  gas-containing  cells  thus 
created  therein. 

The  instrumentalities  employed  to  thus 
stir,  should  be  of  such  form  and  operation  as 
5  to  continuously  displace,  distort,  and  break 
up  therewith  contacting  portions  of  the 
viscid  concentrate,  and  of  thereagainst  bear- 
ing bodies  of  compressed  gas,  whereby  is  se- 
cured the  desired  multiplication  and  minute- 

10  ness  of  the  subdivisions  of  the  latter  in  the 
concentrate. 

I  have  invented  in  aid  of  thus  aerating  the 
thus  concentrated  milk,  the  combination  of 
devices  shown  in  Figs.  1,  2  and  3  of  the 

15  drawings,  in  which  12  represents  a  suitably 
stationarily  supported,  longitudinally  ex- 
tended, tank  or  container,  for  the  concen- 
trated milk,  divided  by  partitions  12'  into 
a  series  of  alike  intercommunicating  cham- 

20  bers,  and  preferably  provided  with  any  suit- 
able cover  122  and  with  an  ordinary  jacket, 
or  jackets,  13,  connected  in  the  usual  manner, 
or  by  suitably  valved  conduits  13'  with  the 
usual  sources  (not  shown)  of  temperature 

25  influencing  mediums,  and  provided  as  of 
course  with  the  usual  outlets  132. 

Into  each  compartment,  adjacent  the  bot- 
tom thereof,  means  are  provided  for  inject- 
ing thereinto  compressed  air,  or  other  suit- 

30  able  gas,  these  being,  in  this  instance,  the 
conduit  pipes  14  leading  to  a  suitable  source 
of  supply  (not  shown)  and  each  provided 
with  a  valve  14'  whereby  the  volume  ad- 
mitted may  be  regulated  as  required. 

35  Incidentally,  I  prefer  to  also  connect  the 
said  pipes  with  a  steam  supply,  as  per  the 
brancli  pipe  142  (Fig.  3)  provided  with  a 
valve  143  whereby  the  temperature  of  the 
compressed  air  may  be  raised  if  desired. 

40  A  pipe  15  (Fig.  1)  connecting  the  in- 
terior of  one  end  of  the  tank  with  any  suit- 
able source  of  supply  of  the  concentrated 
milk,  and  provided  with  a  valve  15',  affords 
means  for  charging  the  tank  as  and  when 

45  required.  Another  pipe  16  provided  with  a 
valve  16'  affords  an  outlet  for  the  concen- 
trate after  its  treatment  in  the  tank. 

Intercommunication  between  the  cham- 
bers, such  as  to  enable  the  milk  to  flow  se- 

50  quentially  through  the  series,  is  provided, 
in  this  instance,  by  means  of  openings  17 
(Fig.  3)  in  each  of  the  partitions,  the  aper- 
ture of  which  is  variable  as  required,  by 
means  of  removable  bars  17'  slidably  held 

55  by  aid  of  guide  flanges  172  (Fig.  4)  carried 
by  the  partition  adjacent  the  vertical  sides 
of  the  opening,  the  height  of  the  opening 
being  proportional  to  the  number  of  said 
bars  at  any  time  so  held  across  it. 

60  A  rotatory  shaft  18  is  mounted  in  the  sides 
of  the  tank  and  its  partitions,  and  provided 
with  the  usual  pulley  18',  belt  182.  and  other 
connections  with  a  source  of  power  (not 
shown). 

65       The  shaft  18  carries  within  each  of  the 


chambers  a  stirring  or  mixing  device  19 
(Fig.  2),  in  this  instance,  composed  of  a 
plurality  of  mutually-parallel  attenuated 
rods  19',  preferably  about  one-quarter  inch 
diameter,  carried  by  frames  192  secured  to  70 
the  shaft. 

The  construction  is  such  that,  as  follows 
from   the   foregoing,   means   are   provided 
whereby  the  temperature  in  some  of  said 
chambers  relatively  to  the  temperature  in  75 
others  is  variable  by  the  operator  as  may  be   . 
indicated;  likewise  the  volume  of  gas  in- 
jected into  any  chamber  as  compared  to  an- 
other: also  means  are  provided  whereby  the 
feed  of  milk  into  the  first  in  series,  and  the  80 
discharge  of  aerated  milk  from  the  last  in 
sequence,  of  said  chambers  is  likewise  vari- 
able. 

These  features  are  of  great  importance  be- 
cause during  the  latter  stages  of  aeration  a  85 
lower  temperature  and  injection  of  gas  in 
greater  volume  than  during  the  earlier  are, 
in  connection  with  other  features  described, 
conducive,  if  not  indispensable,  to  attain- 
ment of  my   aforesaid   peculiarly   aerated  90 
product  in  its  best  form. 

The  operation  is  as  follows :  The  aforesaid 
concentrated  milk  is  admitted  through  pipe 
15  in  quantity  sufficient  to  fill  the  first  com- 
partment. The  valve  14'  being  now  opened,  95 
compressed  air  is  then  injected  thereinto  and 
the  shaft  18  simultaneously  rotated.  The 
rods  are  thus  caused  to  constantly,  momen- 
tarily, divide  therewith  contacting  portions 
of  the  viscous  concentrate,  and  of  the  air  100 
bodies  therein  in  motion.  This  results  in  an 
intimacy  and  completeness  of  mixture  of  the 
air  and  concentrate  otherwise  unattain- 
able, and  the  concentrate  being  sufficiently 
viscous,  the  very  minute  subdivisions  of  air,  105 
or  bubbles,  are  thereby  persistently  re- 
tained, as  compared  with  otherwise  larger 
occlusions  of  air.  As  the  operation  proceeds 
the  feed  of  concentrate  is  continued,  and 
the  overflow  passes  through  the  openings  110 
in  the  partitions  sequentially  through  each 
of  the  chambers,  and  during  its  transit  is 
progressively  more  and  more  completely  and 
homogeneously  aerated,  the  product  as  it 
emerges  through  the  outlet  16  being  filled  115 
as  full  as  it  can  hold  of  the  minutest  possible 
air  bodies,  or  bubbles,  which  are  so  crowded 
in  the  concentrate  matrix,  and  so  minute, 
and  many,  as  to  remain  substantially  sta- 
tionary and  inertly  imprisohed  and  intact,  120 
notwithstanding  gravity,  atmospheric  pres- 
sures, or  the  moderate  disturbing  influ- 
ences to  which  exposed  by  the  next  step  of 
my  method.  During  the  operation  there  is 
circulated  through  the  jacket  13  and  its  con-  126 
nections,  the  usual  flow  of  a  temperature-in- 
fluencing medium,  such  as  heated  water,  but 
in  order  to  preserve  the  milk  constituents 
unchanged,  and,  particularly  at  this  stage, 
the  viscosity  of  the  concentrate,  the  tempera-  1 80 


1,898,577 


ture  should  not  be  raised  above  that  of  the 
coagulating  point  of  albumin.    My  next  step 
consists  in  dehydrating  or  extracting  from, 
my,  at  this  stage,  aerated  batter  substan- 
5  tially  all  of  its  remaining  moisture,  or  suffi- 
ciently to  produce  my  final  dried  product. 
From  the  outlet  pipe  16  the  batter  is  con- 
veyed in  any  convenient  manner  and  spread 
in  a  layer  of  uniform  thickness  upon  a  for- 

10  warding  instrumentality,  adapted  to  expose 
the  greatest  surface  thereof  with  least  dis- 
turbance to  the  therein  occluded  bubbles. 

I  have  discovered  that  these  requirements 
are  best  subserved  by  using  as  such  instru- 

15  mentality,  an  endless  carrier  in  the  form 
of  an  air-permeable  yielding  belt  20  (Figs. 
5-8),  composed,  in  this  instance,  of  nine- 
teen gage  wire  two  and  one  half  mesh. 
This  belt  is  carried  and  endlessly  for- 

20  warded  in  the  direction  of  the  arrow,  in 
the  usual  manner,  as  by  aid  of  pulleys  21, 
21",  (Fig.  5)  and  other  instrumentalities  hot 
shown.  Adjacent  one  of  these  pulleys,  I 
support,  stationarily,  over  the  belt,  a  recr 

26  (angular  storage  hopper  22  (Figs.  5  and  6) 
beneath  the  open  bottom  of  which  I  sta- 
tionarily support  a  floor  or  bottom  23  with 
which  the  lateral  sides  of  the  hopper  con- 
tact. The  sides  of  the  hopper,  transverse 

80  the  belt,  are  preferably  inclosed,  as  shown 
in  Fig.  6,  and  provided  with  inclined  plates 
22a  and  22b  adjustable  in  any  convenient 
manner,  as  by  set-screws  22c  and  22%  so  that 
their  edges  may  be  approximated  and  held, 

36  in  required  relation  to  the  top  of  the  belt, 
which  passes  between  them  and  said  floor 
as  shown.  These  plates,  or  at  least  their 
belt-approximating  edges,  should  be  com- 
posed of  flexible  or,  to  an  extent,  yielding 

40  material.  The  outlet  pipe  16  vents  into 
the  hopper,  as  shown  in  Fig.  6.  The  con- 
struction is  such  that  some  of  the  aerated 
batter  concentrate,  D,  is  constantly  accumu- 
lated upon  the  belt  within  the  confines  of 

45  the  hopper.  By  adjusting  the  proximity  of 
the  lower  edge'  of  the  plate  22"  to  the  top 
of  the  belt,  a  uniform  desired  thickness  is 
imparted  to  the  layer  of  batter  which  is 
being  entrained  and  carried  forward  by 

60  its  entanglement  with  the  belt.  This  sub- 
stantial uniformity  of  thickness  in  the  layer 
is  of  essential  importance,  inasmuch  as 
without  it,  it  is  impossible  to  uniformly  dry 
with  desired  rapidity  all  portions  of  the 

55  belt-carried  batter.  The  plate  22"  should  be 
adjusted  to  as  close  contact  with  the  belt 
and  floor  as  is  permissible  without  undue 
frictipnal  retardation  of  movement.  The 
function  of  this  plate  is  not  only  to  close 

60  that  side  of  the  hopper  against  undue  leak- 
age of  the  batter,  but  also  to  wipe  off  of  the 
thereunder-advancing  belt  any  particles  of 
thereto  still  adherent  dried  milk. 
The  relative  dispositions  of  the  belt  and 

65  its  thereto  adherent  layer  of  aerated  batter, 


are  indicated  in  Fig.  8,  in  which  the  layer 
and  the  warp  wires  are  shown  in  section, 
and  the  woof  wires  in  perspective. 

The  belt,  as  it  advances,  carries  the  layer 
into  a  drying  chamber  24,  where  it  passes,  70 
as  shown,  between  an  extended  series  of 
oppositely-disposed,  stationarily  supported, 
alike,  driers  25,  consisting  of  a  reservoir 
connected   by   pipes  25%   and  25",  with  a 
source  of  heated,  or  dried  and  heated,  air,  76 
(not  shown)    under   pressure   sufficient  to 
propel  the  air.     Each  reservoir  is  open  to- 
ward the  belt,  but  in  order  to  insure  uni- 
formity of  distribution  and  to  avoid  any    • 
disturbing  air  pressures     rainst  the  batter,  80 
I  prefer  to  interpose  o     r  the  opening  a 
screen  25C  of  moderately   open  mesh,  and, 
to  the  same  end,  fo  internoso  inftL'V  in 
the   reservoir  another  like  screen  25d   of 
somewhat  larger  mesh.     By  ,  .r     means  a  85 
constant  outbreath  of  heated  air  is  simul- 
taneously applied  to  1  >th  sides  of  the  layer 
of  batter,  but  so  diffusedly  and  gently  that 
the  integrity  of  the  air  bubbles  in  the  oat- 
ter  is  not  destroyed,  or  jeopardized,  as  might  90 
be  if  the  ordinary  hot  air  blasts  of  the  art 
were  employed. 

I  prefer  that  the  drying  should  be  ac- 
complished without  raising  the  temperature 
so  high  as  to  coagulate  the  albumin,  nor  so  95 
high  as  to  change  the  natural  physical  and 
chemical  characteristics  of  the  other  milk 
solids  and  constituents  other  than  water. 

The  thus  rapidly  and  uniformly  drying 
batter  is,  by  the  belt,  conveyed,  within  the  J0° 
drying  chamber,  around  the  pulley  21a  and 
thus  out  of  the 'chamber.  Thence  it  passes 
into  a  removal  chamber  26  (Fig.  5),  where- 
in any  convenient  instrumentalities  can  be 
operated  to  remove  the  now  dried  product  106 
from  the  belt.  I  have  in  the  present  in- 
stance diagrammatically  indicated  such  in- 
strumentalities as  scrapers  27,  supported 
and  disposed  to  yieldingly  scrape  the  prod- 
uct off  of  the  belt,  also  as  coacting  rolls  28,  HO 
28'.  These  instrumentalities  break  off  of 
the  belt  in  flake-like  forms,  or  groups,  most 
of  the  thereto  adherent,  now  dried,  milk 
solids.  These  fall  by  gravity  to  the  bot- 
tom of  the  chamber,  whence  they  may  be  116 
removed,  for  use,  by  any  well  known  means. 
I  provide  adjacent  the  main  removal  cham- 
ber an  auxiliary  chamber  29  for  collection, 
therein,  of  minute  particles  of  the  dried 
solids  which  may  still  adhere,  to  the  belt,  120 
and  which  are  of  value  as  a  secondary, 
though  less  desirable  commercial  product, 
these  minute  particles,  though  more  rapidly 
and  perfectly  soluble  than  any  dried  milk 
known  to  me,  being  in  mass  not  quite  so  126 
rapidly  soluble  as  the  larger  flakes.  In  the 
chamber  29  I  brush  the  belt  thoroughly, 
using,  in  this  instance,  cylindrical  revolving 
brushes  30,  30'.  of  type  too  familiar  to  re- 
quire further  description  here.  The  belt  130 


1,889,877 


emerges  from  the  chamber  29  substantially 
cleansed  of  all  thereto  -  adhering  particles, 
passes  over  the  pulley  21  and  returns  to  its 
original  position  beneath  the  hopper  22,  and 
5  the  cycle  is  indefinitely  repeated. 

It  will  be  noted  that  throughout  the  op- 
erations described,  care  is  taken  to  exempt 
the  aerated  batter,  until  dried,  from  any 
shocks  or  pressures  capable  of  seriously  dis- 
10  rupting  its  integrity  and  continuity,  or  of 
causing  the  therein  occluded  air  globules  to 
disrupt   or   escape    from   the   still   plastic 
magma  constituting  their  matrix.    But  the 
constitution  imparted  to  that  magma  by  the 
15  preceding  procedures  and  treatment  is  such 
that  it  is  sufficiently  viscous  and  tenacious 
to  endure  all  the  ordinary  strains  incident 
to  the  operation,  without  releasing  its  oc- 
cluded air.    In  this,  it  differs  notably  from 
20  anything  producible  by  merely  beating  or 
otherwise  converting  raw  milk,  or  even  con- 
centrated milk,  into  mere  froth  or  foam. 
I  am  aware  that  it  has  been  suggested  that 
milk  be  so  frothed  or  foamed  by  beaters, 
25  and  the  resulting  foam  or  froth  dried,  but 
this  I  have  found  impracticable  because  of 
the  instability  of  the  large  bubbles  thus 
produced,    and   the   impossibility   of   thus 
homogeneously  and  persistently  aerating  the 
30  milk  treated. 

The  rods  19'  are  preferably  cylindrical, 
i.  e.  of  circular  cross  section,  their  function 
being  to  continuously  slice  or  cut  smoothly 
and  evenly,  in  a  multitude  of  planes,  the 
35  viscid  concentrate  through  which  the  air  is 
being  upwardly  and  relatively  gently  forced, 
and  thus  produce  the  desired  impregnation 
with  the  least  possible  ebullition  from  the 
surface.  To  this  end,  the  mixing  device  19 
40  is  preferably  maintained  at  all  -times  com- 
pletely immersed  in  the  concentrate,  thus 
avoiding  any  spasmodic  heating  into  the  lat- 
ter of  uncontrollably  irregular  volumes  of 
surface  air. 

45  The  dimensions  of  each  of  the  intercom- 
municating chambers  of  the  tank  12  may,  in 
the  specimens  shown  in  the  drawings,  be 
taken  to  be  12  inches  square  by  30  inches 
deep.  The  tops  of  the  openings  17  are 
*0  about  18  inches  above  the  floor  of  the  cham- 
bers. These  dimensions  will,  of  course,  be 
varied  according1  to  circumstances,  and  I 
mention  them  only  as  a  guide  to  approxi- 
mately proper  proportions. 
55  Having  tnus  described  my  invention,  w.hat 
I  claim  and  desire  to  secure  by  Letters  Pat- 
ent is  the  following : 

1.  In  an  apparatus  for  treating  milk,  a 
plurality  of  chambers  interconnected  by  a 

60  pathway  for  the  milk,  means  to  inject  gas 
into,  and  stirring  means  in,  each  of  a  plu- 
rality of  said  chambers. 

2.  In  an  apparatus  for  treating  milk,  a 
plurality  of  chambers  interconnected  by  a 

65  pathway  for  the  milk,  means  to  inject  gas 


into,  and  stirring  means  in,  each  of  a  plu- 
rality of  said  chambers,  and  means  to  vary 
the  temperature  in  one  of  said  chambers 
relatively  to  the  temperature  in  another. 

3.  In  an  apparatus  for  treating  milk,  a  70 
plurality  of  chambers,  a  partition  between 
each  mutually   adjacent   pair  thereof  pro- 
vided with  an  opening  located  between  the 
top  and  bottom  of  said  chambers,  means  to 
inject  gas  into,  and  stirring  means  in,  each  75 
of  a  plurality  of  said  chambers. 

4.  In  an  apparatus  for  treating  milk,  a 
series  of  like  chambers  interconnected  by  a 
pathway   for  the  milk;   a   rotatdry   shaft 
mounted  in  said  chambers;  a  plurality  of  so 
agitating  members  carried  by  said  shaft  in' 
each  of  said  chambers,  and  means  to  inject 
gas  into  said  milk  in  each  of  said  chambers. 

5.  In  an  apparatus  for  treating  milk,  a 
plurality  of  chambers  interconnected  by  a  85 
pathway  for  the  milk,' means  to  inject  gas 
into,  and  stirring  means  in,  each  of  said 
chambers,  and  means  to  vary  the  volume  of 
gas  so  injected  into  one  of  said  chambers 
relatively  to  the  volume  so  injected  into  an-  so 
other. 

6.  In  an  apparatus  for  treating  milk,  a 
plurality  of  chambers  interconnected  by  a 
pathway  for  the  milk,  means  to  inject  gas 
into,  and  stirring  means  in,  each  of  a  plu-  95 
rality  of  said  chambers;  means  to  vary  the 
temperature  in  one  of  said  chambers  rela- 
tively to  the  temperature  in  another;  and 
means  to  vary  the  volume  of  gas  so  injected 
into  one  of  said  chambers  relatively  to  the  100 
volume  so  injected  into  another. 

7.  In  an  apparatus  for  treating  milk,  a 
plurality  of  chambers  interconnected  bv  a 
pathway  for  the  milk,  means  to  inject  gas 
into,  and  stirring  means  in,  each  of  a  plu-  105 
rality  of  said  chambers;  means  to  vary  the 
temperature  in  one  of  said  chambers  rela- 
tively to  the  temperature  in  another;  means 

to  vary  the  volume  of  gas  so  injected  into 
one  of  said  chambers  relatively  to  the  vol-  110 
ume  so  injected  into  another;  means  to  feed 
the  milk  into  the  first  in  series  of  said  cham- 
bers ;  means  to  regulate  said  feed ;  means  to 
discharge  the  aerated  milk  from  the  last  in 
sequence  of  said  chambers;  and  means  to  115 
regulate  said  discharge. 

8.  In  an  apparatus  for  treating  milk,  a 
plurality  of  chambers,  a  partition  between 
each  mutually  adjacent  pair  thereof  pro- 
vided with  a  variable  opening  located  be-  120 
tween  the  top  and  bottom  of  said  chambers, 
means  to  inject  gas  into,  and  stirring  means 

in,  each  of  a  plurality  of  said  chamoers. 

9.  In  an  apparatus  for  treating  milk,  a 
series  of  horizontally  side-by-side  intercom-  125 
municating  chambers  for  the  milk ;  a  rotatory 
shaft  mounted  in  said  chambers,  a  plurality 

of  pairs  of  parallel  arms  carried  by  said 
shaft  in  each  of  said  chambers  and  project- 
ing radially  from  said  shaft  at  right  angles  130 


1,293,877 


thereto ;  a  plurality  of  rods  carried  by  each 
said  pair  of  arms  in  parallelism  with  said 
shaft  and  with  each  other,  and  means  to  in- 
ject gas  into  each  of  said  chambers  below  the 
5  path  of  said  rods. 

10.  In  an  apparatus  for  treating  concen- 
trated milk,  a  covered,  chamber  having  an 
opening  in  one  side,  between  the  top  and  bot- 
tom, thereof;  a  rotatory  horizontally  dis- 

10  posed  shaft  mounted  in  said  chamber ;  a  plu- 
rality of  pairs  of  parallel  arms,  carried  by 
said  shaft  and  projecting  radially  from  said 
shaft  at  right  angles  thereto ;  a  plurality  of 
rods  not  exceeding  one-quarter  inch  in  diam- 

15  eter  carried  by  each  said  pair  of  arms  in 
parallelism  with  said  shaft  and  with  each 
other;  and  means  to  inject  gas  into  said 
chamber  below  the  path  of  said  rods* 

11.  In  an  apparatus  for  treating  concen- 
20  trated  milk,  a  covered  chamber  having  an 

opening  in  one  side,  between  the  bottom  and 
top,  thereof;    an   agitator  movable  within 


said  chamber;  and  means  to  inject  gas  into 
the  path  of  sai-1  agitator  in  said  chamber. 

12.  In  an  apparatus  for  aerating  concen-  25 
trates,  a  consecutive  &i  ries  of  chambers  in- 
terconnected by  a  pathway,  for  the  concen- 
trate, extending  above  the  bottom  of  said 
chambers;  means  for  aerating  the  concen- 
trate in  each  of  a  plurality  of  said  chambers  30 
independently  of  the  others;  means  to  con- 
tinuously supply  the  concentrate  to  the  first 
of  said  series  of  chambers ;  and  means  to 
withdraw  the  aerated  concentrate  from  the 
last  in  series  of  said  chambers,  whereby  the  35 
more  aerated  and  rising  portions  of  the  con- 
centrate in  each  chamber  are  progressively 
withdrawn  therefrom  and  further  aerated 
in  another  of  said  chambers  apart  from  less 
aerated  portions  of  the  concentrate. 

CHARLES  H.  CAMPBEI  ,. 

Witnesses : 

TIMOTHY  J.  MAIIONET. 
T).  HAROLD  BUSH. 


PASTEURIZATION 


Patent  Subject  Author 

14,567  Spark-arrester.  Lutz 

562,038  Pasteruizing  apparatus.  Sohier 

562,460  Bottled-beer  steamer.  ?reiwald 

556,268  Process  of  pasteurizing  milk.  Fagersten 

593,140  Pasteurizing  bottled  liquids.  Westelaken 

607,304  Beer-pasteurizing  apparatus.  Wagner 

607,770  Apparatus  for  pasteurizing  Ruff 

beer. 

654,369  Apparatus  for  pasteurizing  Wagner 

beer. 
672,788          Device   for  hoisting  and  trans-     Lieber 

ferring  bottled  beer  in 

bottling  establishments. 

675,996  Electric  meter.  Gutmann 

678,724  Apparatus  for  pasteurizing  Gangloff 

liquids  in  bottles. 

701,622  Pasteurizer.  Ruff 

708,738  Pasteurizing  apparatus.  Schirmer 

713,952  Pasteurizer.  Busch 

725,489  Pasteurizer.  Schirmer 

727,575  Process  of  treating  bottled  Birkholz 

goods. 

731,131  Pasteurizer.  Buff 

740,837  Apparatus  for  pasteruizing  Pesenmeier 

beer. 

749,547  Metnod  of  pasteurizing.  Fesenmeier 

755,108  Pasteurizer.  Busch 

764,657  Pasteurizing  apparatus.  Clasmann 


Date 

Apr.  1,  1856. 
Je.  16,  1896. 
Je.  23,  1896. 
Aug.  18,  1896. 
Nov.  2,  1897. 
Jl.  12,  1898. 
Jl.  19,  1898. 
Jl.  24,  1900. 
Apr.  23,  1901. 

Je.  11,  1901. 
Jl.  16,  1901. 
Je.  3,  1902. 
Sept.  9,  1902. 
Nov.  18,  1902. 
Apr.  14,  1903. 
May  12,  1903. 
Je.  16,  1903. 
Oct.  6,  1903. 
Jan.  12,  1904. 
Mar.  22,  1904. 
Jl.  12,  1904. 


. 


. 


. 


s;r-                                      .leJeavrt- 

. 

• 

fci-                                    .lecii-                            ?ofi 

cealeXe.i              .                          Jod  so 

OM.f 

leosaW         .                                                 oe? 

*c 

11-                  aciisi                 •                        jL 

8a  Is  liar  . 
fid 

tetfi 

8  1 

'-.JS 

36C,3Va 

•;«? 

, 

'e^efi^t 

98*  fc 

\  Ifi           iel?^,                    J  lo  eeeoo*rt 

.    003 

T:"*                                                                      iQJKOFi 

' 

.T»S  titie  JEB*! 

;oe^8fi*l 

PASTEURIZATION   ( Continued ) 


Patent 


Subject 


Author 


Late 


767,960 

Pasteurizer. 

Ruff 

Aug.  16,   1904. 

767,961 

Pasteurizer. 

Suff 

Aug.  16,   1904. 

767,962 

Pasteurizer. 

Ruff 

Aug.   16,   1904. 

768,550 

Process  of  pasteurizing  beer. 

7,'agner 

Aug.    23,   1904. 

775,144 

Pasteurizing  bottled  liquids. 

ilathie 

Nov,  15,   1904. 

781,860 

Pasteurizing  apparatus. 

Wright 

Feb.   7,   1905. 

782,878 

Pasteurizer. 

Huff 

Feb.   21,  1905. 

798,833 
801,693 

Intermittent  movement  in 
pasteurizers. 
Pasteurizer. 

Euff 
Huff 

Sept.   5,  1905. 
Oct.   10,   1905. 

805,025 

Pasteurizing  apparatus. 

Kissen 

Nov.   21,  1905. 

806,266 
806,354 

Machine  for  pasteurizing 
beer, 
Pasteurizer. 

King 
Loew 

Dec.    5,  1905. 
Dec.   5,   1905. 

808,668 

Process  of  pasteurizing  beer. 

Loew 

Jan.    2,  1906. 

817,495 

Pasteurizer. 

Loew 

Apr.   10,  1906. 

832,581 
839,926 

862,623 

Apparatus  for  sterilizing 
bottled  carbonated  liquids. 
Method  of  effecting  the  destruc- 
tion of  pathogenic  organ- 
isms in  water  or  other  liquids 
Sterilizing  apparatus. 

Kowarsch 

Griffith 
. 
Emerick 

Oct.    2,    1906. 

Jan.   1,   1907. 
Aug.    6,   1907. 

866,870 

Pasteurizer. 

Loew 

Sept.   24,   1907. 

886,012 

Pasteurizing  apparatus. 

Paul 

Apr.   28,   1908. 

886,013 

Pasteurizing  apparatus. 

Paul 

Apr.   28,   1908. 

902,826 

Pasteurizing  apparatus. 

Loew 

JTov.   3,   1908. 

904,986 

Pasteurizing  apparatus. 

Finds  t  of  te 

Nov.   24,   1908. 

907,639 

Pasteurizing  apparatus. 

Paul 

Dec.   22,   1908. 

. 


V1 

1^ 


. 
-s"?  136,' 


B«* 
i<jqe  &-. 


sn 

w*  ( 

wt'.  .      *d 

•61 


, 


c.       r    ( 


£    ,i 


3T£qq£ 


PA3TEUEIZ AT  ION  ( 8ont  i  nued ) 


Patent  Subject  Author 

909,542  Process  of  treating  fruit.  Campbell 

913,559         Pasteurizing  apparatus.  Pindstofte 

913,600  Process  of  pasteurizing  milk.  Willmann 

913,910  Pasteurizing  apparatus.  Paul 

915,765  Pasteurizing  apparatus.  Harders 

934,377  Apparatus  for  pasteurizing  Wenzer 

and  cooling  beer. 

939,162  Pasteurizing  apparatus.  Pindstofte 

946,397  Pasteruizing  apparatus.  Pindstofte 

948,443  Pasteurizing  apparatus.  Cauffman 

964,777  Pasteurizing  apparatus.  Heizer 

966,872  Pasteurizing  apparatus.  Tiesse 

979,796  Pasteurizer.  Pinkney 

981,303  Pasteurizer  equipment.  Paul 

981,961  Mechanism  for  closing  covers  'ffehmiller 

of  pasteurizer-baskets. 

989,141  Pasteurizing  apparatus.  Gettelman 

991,808  Pasteurizing  apparatus.  Tiesse 

994,192  Pasteurizer.  Pinkney 

996,209  Method  of  pasteurizing  liquid  Cabanne 

food  and  drink  products  in 

glass  containers. 

999,553  Apparatus   for  handling  bottles  Eick 

'    or  like  containers. 

1,001,517       Pasteurizing  apparatus.  Eick 

1,002,499       Pasteurizing  apparatus.  Cauffman 

1,004,885       Process  of  pasteurization.  Loew 

1,005,854       Process  of  pasteurizing  Lindemann 
bottle  beverages. 


Date 

Jan.  12,  1909. 
Feb.  23,  1909. 
Feb.  23,  1909. 
Mar.  2,  1909, 
Mar.  2-3,  1909. 
Sept.  14,  1909, 
Nov.  2,  1909. 
Jan.  11,  1910. 
3eb.  8,  1910. 
Jl.  19,  1910. 
Aug.  9,  1910. 
Dec.  27,  1910. 
Jan.  10,  1911. 
Jan.  17,  1911. 
Apr.  11,  1911. 
May  9,  1911. 
Je,  6,  1911. 
Je.  27,  1911. 

Aug.  1,  1911. 
Aug.  22,  1911. 
Sept.  5,  1911. 
Oct.  3,  1911. 
Oct.  17,  1911. 


f  ,si  . 


. 


.  31 


.ail  tin 


e«;. 


- 


.M  9iT 


ani 


nr; 


-  VB    Ad6 


. 


,ss  , 


. 


tetl<3 
"*pi  s 


PASTEURIZATION  (Continued) 


Patent     Subject  Author 

1,009,686   Pasteurizing  process.  Park 

1,017,777   Pasteurizer.  Loew 

1,027,894   Pasteurizing  apparatus.  Pindstofte 

1.037.247  Sterilizing  apparatus.  Hank 

1,076,852       Combined  rack  and  seal  for  Wescott 

submerged  milk-containers. 

1,077,270       Pasteurizing.  Settelman 

1,082,743       Pasteurizing.  Gettleman 

1,085,901       Pasteurizing  apparatus.  'iettleman 

1,088,921       Pasteurizing-iaachinew  Nissen 

1,098,551       Pasteurizing  apparatus.  Beckman 

1,102,486       Pasteuriz ing-machine.  Pelt 

1,104,716       Pasteurizing  apparatus.  Tait 

1,106,033       Apparatus  for  handling  bottles  Kick 

or  other  containers. 

1,115,173       Pasteurizing  apparatus.  Cauffraan 

1.115.248  Pasteurizing  apparatus  for  Schier 

liquids   in  bottles. 

1,119,520       Process  for  pasteurizing  Krug 

liquids. 

1,127,634       Pasteurizer.  Kerber 

1,141,566       Process  of  pasteurizing  milk.  Lester 

1,144,883       Apparatus   for  pasteurizing  Y/hite 

substances. 

1,150,269       Process  of  pasteurizing  milk  Heulings 

or  other  fluids. 

1,162,808       Pasteurizer  and  cooler.  Robinson 

1,168,789       Art   of  pasteurizing  liquids.  Crecelius 

1,168,823       Method  and  means  for  the  treat-  Nielsen 
ment  of  fluids   containing  fat 
globules,  casein,  and  sugar. 


Date 

Kov.  21,  1911. 
Feb.  20,  1912. 
May  28,  1912. 
Sept.  3,  1912. 
Oct.  28,  1913. 
Kov.  4,  1913. 
Dec.  30,  1913. 
Feb.  3,  1914. 
Mar.  3,  1914. 
Je.  2,  1914. 
Jl,  7,  1914. 
Jl.  21,  1914. 
Aug.  4,  1914. 
Oct.  27,  1914. 
Oct.  27,  1914. 
Dec.  1,  1914. 
Feb.  9,  1915. 
Je.  1,  1915. 
Je.  29,  1915. 
Aug.  17,  1915. 
Dec.  7,  1915. 
Jan.  18,  1916. 
Jan.  19,  1916. 


, 
. 
. 

. 


. 


. 


ion 


3JC: 

.-.teD 
n&-. 

asaaoioeS 


jqq* 


. 

afoiS     eel«od 

.sioali 

taort'i 

isi  no'i 


* 

BB^       683,  €' 
VVT.r 


'.'0,1 
f£ 

,e.' 

15    . 

*,; 


.sjj^£-  i<i 


. 


^•J^    6ii3 


PASTEURIZATION  (Continued) 
Patent     Subject  Author       Date 

1,191,386   Apparatus  for  use  in  and  in     Battle        Jl.  18,  1916. 

connection  with  electrolytic 

processes. 
1,214,376   Combined  pasteurizing,  holding,  Rudd          Jan,  30,  1917. 

and  cooling  means. 
1,260,127   Milk-pasteurizer.  Barnum        Mar.  19,  1918. 

1,307,689   Pasteurization  apparatus.      Murray        Je.  24,  1919. 


a.2 

<,ia«i 
nl  ^cjA 


.naL  -b^jjfi   ,snU 

• 


UNITED  STATES  PATENT  OFFICE. 


STIMMEL  LUTZ,  OF  PHILADELPHIA,  PENNSYLVANIA. 

SPARK-ARRESTER. 
Specification  of  Letters  Patent  No.  14,567,  dated  April  1,  1856. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  STIMMEL  LUTZ,  of 
Philadelphia,  in  the  county  of  Philadelphia 
and  State  of  Pennsylvania,  have  invented  a 
5  new  and  useful  Spark- Arrester  for  Locomo- 
tives and  also  for  Stationary  Steam-En- 
gines,  &c. ;  and  I  do  hereby  declare  that  the 
following  is  a  full  and  exact  description 
thereof,  reference  being  had  to  the  accom- 

10  panying  drawings,  making  part  of  this  speci- 
fication, Figure  1  being  a  perspective  view 
of  my  improved  spark  arrester;  Fig.  2,  a 
vertical  section  thereof;  Fig.  3,  a  horizontal 
section  in  the  plane  X  x,  Fig.  1;  Figs.  4,  5, 

15  and  6,  views  of  parts  detached. 

Like  letters  designate  corresponding  parts 
in  all  the  figures. 

A,  is  the  smoke  pipe,  closed  at  its  upper 
end  by  a  strong  metallic  plate  D,  or  its 

20  equivalent,  substantially  as  shown  in  Fig.  2. 

B,  B,  are  branch  pipes,  extending  hori- 
zontally  a    convenient   distance,   and    then 
bending  or  curving  up  vertically,  as  seen  in 
Fig.  2.    There  may  be  any  convenient  num- 

25  ber  of  these  branch  pipes,  care  being  taken 
to  make  the  aggregate  areas  of  their  cross 
sections  equal  to,  or  greater  than,  that  of 
the  smoke  pipe  A.  This  is  not  absolutely 
essential  but  preferable,  so  that  the  flue 

80  space  may  increase  upward. 

C,  is  a  reservoir  or  cap,  inverted  so  that 
its  open  end  shall  cover  the  smoke  pipe  and 
branches  thereof,  the  upper  end  and  sides 
being  perfectly  tight.     In  the  center  of  its 

35  top,  or  upper  end,  is  a  cavity  G,  shaped  sub- 
stantially like  the  hollow  frustum  of  a  cone, 
or  pyramid.  Through  the  top  of  this  cavity 
is  an  aperture,  which  is  closed  by  a  valve 
H,  except  when  the  fire  is  kindling  in  the 

40  furnace;  during  which  time  it  is  kept  open, 
in  order  to  facilitate  the  draft.  The  valve 
may  be  controlled  by  means  of  a  rod  I,  with- 
in the  reach  of  the  engineer,  or  by  any  other 
convenient  device.  Said  reservoir,  or  cap, 

45  rests  on  projections,  or  shoulders,  J,  J,  on 
the  branch  pipes  B,  B,  or  by  some  equiva- 
lent means.    Its  top  is  represented  as  slightly 
convex,  but  that  is  not  essential ;  nor  is  the . 
particular  shape  of  the  cavity  G,  above  de- 

60  scribed,  necessary.  Any  form,  which  will 
collect  the  sparks  into  the  center  of  the  cap, 
will  answer. 

K,  is  a  jacket,  or  external  case,  starting 
from  the  smoke  pipe  A,  some  distance  below 

5s  its  branches  B,  B,  thence  extending  upward, 
in  the  form  of  an  inverted  cone  P,  to  about 


the  height  of  the  bottom  of  the  cap  C; 
thence  upward,  in  a  cylindrical  form,  so  as 
to  leave  an  annular  space  around  said  cap, 
or  reservoir,  of  sufficient  capacity  to  allow  50 
the  free  passage  of  the  smoke  up  through 
it.  to  a  little  distance  above  the  top  of  said 
cap ;  and  finally  terminating  in  a  flaring  top, 
substantially  as  represented  in  the  draw- 
ings. Across  the  throat  (or  top  of  the  cy-  55 
lindrical  portion)  of  this  jacket.  IK  situated 
a  reticulated,  or  perforated,  partition  M; 
and  over  the  top  is  placed  a  cap  L.  of  simi- 
lar construction,  but  having  its  meshes,  or 
perforations,  larger  than  those  of  the  parti-  70 
tion  M,  say  in  the  same  proportion  as  the 
mouth  of  the  jacket  is  larger  than  its  throat. 

N,  N,  are  pipes  extending  upward  from 
the  exhaust-steam  pipes  O,  O,  (shown  by 
dotted  lines  in  Fig.  2)  and  terminating  75 
with  horizontal  T  shaped  branches,  (as  seen 
in  Figs.  3  and  6,)  in  the  annular  space  E. 
The  T  shaped  branches  are  curved  so  as  to 
conform  to  the  shape  of  said  annular  space. 

Q,  Q,  Q,  are  pipes,  (of  a  convenient  num-  80 
ber,  say  from  1  to  3,  or  4.)  extending  from 
the  conical  space  P,  downward  any  conven- 
ient distance,  and  forming  communications 
between  the  interior  of  the  spark  arrester 
and  the  open  air.    The  upper  ends  may  pro-  85 
ject  a  few  inches  into  the  interior  of  the 
space  P,  in  order  to  prevent  the  ashes  or 
cinders  lodging  therein,  as  they  fall  down ; 
and  the  lower  ends  are  provided  with  flar- 
ing mouths  W,  W,  W,  which  may  be  turned  90 
horizontally  forward  so  as  to  receive  addi- 
tional air  by  the  motion  of  the  locomotive. 
There  are  also  danipers  R,  S,  T,  in  these 
pipes,   for   regulating  the   quantity   of,   or 
entirely    stopping,    the    currents    through  95 
them.    The  use  of  these  pipes  is  to  increase 
the  draft  of  the  spark  arrester. 

E,  E,  (Fig.  1,)  are  doors  opening  into  the 
bottom  of  the  conical  space  P,  for  clearing 
out  occasionally  the  ashes  and  cinders  col-  100 
lected  there. 

The  operation  of  the  spark  arrester  is  as 
follows: — The  smoke,  loaded  with  the 
sparks,  as  it  ascends  through  the  smoke  pipe 
A,  first  strikes  the  plate  D,  heating  it  quite  105 
hot,  and  is  then  deflected  through  the  branch 
pipes  B,  B,  from  which  it  passes,  in  several 
currents,  into  the  cap,  or  reservoir  C.  Here 
the  momentum  of  the  sparks  causes  them  to 
ascend  to  the  top  of  the  reservoir  and  by  no 
means  of  the  cavity  G,  are  mostly  concen- 
trated into  the  center  thereof  and  fall  upon 


14,567 


the  top  of  the  plate  D ;  where  they  are  in  a 
great  measure  consumed  by  the  great  heat 
of  said  plate.  The  remaining  cinders  pass 
with  the  smoke  down  around  the  bottom  of 
5  the  reservoir,  into  the  annular  space  E, 
where  they  are  enveloped  in  the  vapor  of 
condensed  steam  issuing  from  the  exhaust 
pipes  N,  N,  and  completely  extinguished. 
Here,  in  the  form  of  moistened  ashes  and 

10  cinders,  all  the  remains  of  the  sparks  fall 
down  into  the  conical  space  P,  while  the 
smoke  and  draft  proceed  upward  and  out 
at  the   top  of   the  arrester.     Any  cinders  j 
which  may  be  carried  up  through  the  annu- 

15  lar  space  E,  by  the  force  of  the  draft,  are 
arrested  by  the  partition  M. 

The  object  of  the  cap  L,  having  larger 
meshes,  or  perforations,  than  the  partition 
M,  is  to  exclude,  as  much  as  possible,  any 

20  gusts  of  air,  or  other  substances,  from  the 
outside,  and  also,  in  connection  with  the 
flaring  shape  of  the  top  of  the  jacket  K, 
to  assist  in  the  discharge  of  the  smoke.  The 
cinders  or  extinguished  sparks  are  all  ar- 


rested by  the  partition  L.    Perhaps  said  cap  25 
might  be  dispensed  with,  but  I  believe  it  to 
act  beneficially  and  therefore  prefer  its  use. 

I  do  not  claim  simply  a  cap,  or  deflector, 
for  arresting  the  sparks,  while  the  smoke 
proceeds  onward;  nor  do  I  claim  partitions,  30 
or  caps,  of  wire  gauze  or  perforated  sheets 
of  metal,  alone ;  but 

What  I  claim  as  my  invention  and  desire 
to  secure  by  Letters  Patent  is, 

The  combination  of  the  plate  D,  branch  35 
pipes  B,  B,  and  the  cap,  or  reservoir,  C, 
provided  with  a  central  cavity  G,  or  its 
equivalent,  in  its  upper  end;  arranged  and 
operating  substantially  in  the  manner  and 
for  the  purposes  herein  set  forth.  40 

The  above  specification  of  my  new  and 
improved  spark  arrester  signed  by  me  this 
twenty  second  day  of  January  1856. 


STIMMEL  LUTZ 


Witnesses : 

JOHN  THOMPSON, 
JAMES  BLACK. 


rJi:  Jlrretffer, 

Patented  Jjir././856. 


N  PETER3.   PHOTO-UTMOOKAPHER   «*8H)WHO«*,  D  C 


r—  ,->  »-     ,  \   -2  O1 
6     b  ^    J  O  0 


(No  Model.) 


2  Sheets— Sheet  1. 


0.  B.  SCHIER. 

PASTEURIZING  APPARATUS. 

No.  562,038.  Patented  June  16,  1896. 


Model.) 


No.  562,038. 


0.  B.  SCHIER. 

PASTEURIZING  APPARATUS. 

Patented  June,  16,  1896. 


UNITED  STATES  PATENT  OFFICE. 

dSCAU   I!.  S(  IIIKK,  OK  IIAI.TI.MOUK,  .MARYLAND. 
PASTEURIZING  APPARATUS. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  562,038,  elated  June  16,  1896. 

Application  filed  January  25,  1896..  Serial  No.  576,807.    'No  model.' 


Tit  nJl  ii'tiiiiii  it  liinij  riiitfrrii,: 

l!o  it  known  that  I,  OSCAK  1>.  SCHIKI:,  aciii- 
/en  of  (id-many,  residing  at  Baltimore,  in 
'lie  Slate  of  .Maryland,  have  invented  certain 
5  new  and  useful  Improvements  in  PasteurMug 
Apparatus;  and  I  do  declare  the  following  to 
be  a  full,  cleat-,  and  exact  description  of  the 
invention,  such  as  will  enable  others  skilled 
in  the  art  to  which  it  appertains  to  make  and 

10  use  the  same,  reference  being  had  to  the  ac- 
companying drawings,  and  to  the  letters  of 
reference  marked  thereon,  which  form  a  part 
of  tliis  specification. 

}Iy  invention  relates  to  apparatus  for  pas- 

15  tcuri/.ingorsterili/.ing  milk  and  other  articles 
of  food.  In  carrying  out  these  processes  it  i.s 
quite  necessary  to  maintain  an  even  tempera- 
ture throughout  the  entire  chamber  in  which 
the  bottles  or  other  food-containing  vessels 

20  are  contained,  so  that  the  results  maybe  uni- 
form in  all  the  vessels.  Heretofore  it  lias 
be  311  difficult  to  do  this,  owing  to  the  imper- 
fect or  wrong  construction  of  the  apparatus 
employed.  .My  invention  overcomes  this  dif- 

25  ficulty  and  produces  a  temperature  in  the 
heating-chamber  which  docs  not  vary  one- 
half  a  degree  from  a  given  rate  at  any  point 
therein. 
In  pasteurizing  and  sterili/ing  the  object 

30  is  to  destroy  by  heat  the  germs  which  may  be 
contained  in  the  milk  or  other  liquid  food. 
For  sterili/.ing  a  temperature  of  100'  centi- 
grade (iM2J  Fahrenheit)  to  JOiJ'J  centigrade 
(21iH°  Fahrenheit)  is  required.  Paste nri/.ing, 

35  on  the  contrary,  requires  a  temperature  be- 
twjen  08'  centigrade  (155''  Fahrenheit)  and 
*  75"  centigrade,  (iCO   Fahrenheit.)     The  prin- 
ciple of  pasteur.v.ing  is  to  heat  the  liquid 
quickly  to  the  given  temperature  and  expose 

40  it  to  the  same  for  twenty-live  to  thirty-live 

minutes,  according  to' the  season  of  the  year. 

After  a  proper  exposure  it  must  be  cooled 

down  as  quickly  as  possible. 

In  sterilizing  it  is  easy  to  obtain  and  maiii- 

45  tain  the  necessary  temperature  by  the  use  of 
steam  whose  temperature  ranges  from  100° 
centigrade  upward;  but  some  difficulty  arises 
from  using  steam  directly  when  the  tempera- 
ture is  below  boiling,  owing  to  the  well-nigh 

S'J  impossibility  of  controlling  theheatingelTect. 
In  almost  all  devices  for  pasteurizing,  there- 


fore, water  is  used  as  the  healing  medium, 
from  which  arises  the  dillicully  of  getting  an 
even  temperature  in  all  parts  of  the  appa- 
ratus. 55 

In  my  improved  apparatus  I  use  a  water- 
tank,  containing  a  steam-coil  of  peculiar  con- 
struction, whereby  the  water  is  evenly  heated 
to  any  given  temperature.  Suitable  arrange- 
ments are  made  for  cooling  quickly,  and  in  6c 
practice  the  Apparatus  has  proved  most  sat- 
isfactory. 

In  the  drawings,  Figure  1  is  a  top  plan  view 
of  my  apparatus.     Fig.  2  is  a  longi  t  udinal  sec- 
tional elevation  on  line  -'  :.',  Fig.  1.     Fig.  o  is  65 
a  cross-section  on  line  '•}  3,  Fig.  1.     Fig.  4  is 
a  modification. 

The  lank  A  is  of  any  suitable  si/.e  and 
shape,  preferably  -rectangular,  and  is  com- 
posed, preferably,  of  tongue -and -grooved  70 
boards.     The  walls  arc   preferably  double, 
with  a  layer  of  non-conducting  material  JJ, 
as  asbestos,  bet  ween  them.     The  tank  is  lined 
with  metal  0,  such  as  gal  van  i/cd  iron,  and  has 
a  suitable  cover,  preferably  two  lids  L),  hinged  75 
to  a  middle  cross-bar K.  »  The  lids  may  be  fas- 
tened by  lever-handles  F,  such  as  arc  used 
upon  ice-chests.     At  any  convenient  pointer 
points,  such  as  in  one  of  the  lids  I),  is  inserted 
one  or  more  thermometers  <J,  having  the  bulb  So 
depending  through  the  lid  into  the  tank  and 
the  scale  located  above  the  lids,  as  shown.  , 

In  the  lower  part  of  the  tank  is  the  double 
steam-coil  made  in  two  similar  parts  II  II', 
each  composed  of  a.p;*"-«  arranged  in  parallel  85 
loops,  the  loops  of  one  part  fitting  into  and 
between  the  loops  of  the  other  part,  just  as 
the  tines  of  two  forks  might  be  alternated  with 
each  other.     The  two  coils  11 11'  are  exactly 
alike,  and  when  placed  in  position  the  inlet  90 
/i  of  one  lies  adjacent  to  the  outlet  /('  of  the 
other,  preferably  at  diagonally  opposite  cor- 
ners of  the  tank,  as  shown.     The  two  coils 
are  held  in  position,  with  all  the  pipes  in  the 
same  plane  and  parallel  with  the  bottom  of  95 
the  tank,  by  means  of  spacing-bars  I,  of  wood 
or  metal,  having  semicylindrical  notches  to 
receive  the  pipes.    They  are  placed  one  above 
and  below  the  pipes  and  are  fastened  together 
by  bolts -i.     ThinblocksKraisothcclamping-  100 
bars  and  coils  to  a  suitable  height  above  the 
bottom  of  the  tank.     From  the  clamping-bars 


562,038 


I  rise  standards  L,  in  which  are  secured  the 
metallic  T-railsM,  running  parallel  with  each 
other  the  length  of  the  tank  and  serving  to 
support  the  metallic  orates  X,  containing  the 
5  bottles  or  other  vessels  O  for  the  liquid  to  be 
treated.  The  main  steam-pipe  Phas  a  stop- 
valve  I''  and  enters  the  tank  at  the  middle, 
being  preferably  passed  through  and  sup- 
ported by  the  cross-bar  K.  From  it,  branch 

10  pipes  j)  run  diagonally  above  the  coils  INI' 
to  the  opposite  corners  of  the  tank,  where 
they  connect  with  the  inlets  //  of  the  coils. 
The  adjacent  outlets  Ji'  are  connected  with 
escape-pipes  It,  which  run  back  parallel  with 

13  the  pipes  P  and  rise  through  the  cross-bar  K 
near  the  main  steam-pipe  P.  In  each  escape- 
pipe  It  there  is  a  stop-valve  S,  the  stem  of 
which  has  an  index;  ,v  moving  over  a  circular 
scale  T,  secured  to  the  body  of  the  valve. - 

20  Above  the  valve  the  pipe  has  a  return-bend 
R'  and  extends  down  toward  or  into  the  tank 
A.  At  the  lower  end  the  part  R'  has  an  elbow 
or'no/.zlc  i;  preferably  inclined  downward  at 
about  forty-five  degrees.  It  is  preferably  sur- 

25  rounded  by  a  hood  or  short  length  of  pipe  It2, 
extending  a  little  beyond  the  month  of  the 
nozzle.  Adjacent  to  the  main  steam-pipe  P 
or  at  any  other  convenient  point  is  a  pipe  U, 
connected  with  a  cold-water  supply  and  dc- 

30  ponding  into  the  tank.  At  its  lower  end  it 
connects  with  one  or  mofC  perforated  headers 
w,  so  that  a  supply  of  cooling-water  can  be 
led  into  the  tank  in  jets.  The  perforations 
in  the  header  u  are  so  arranged  that  the  jets 

35  are  directed  downward  away  from  the  bottles 
O.  If  desired,  the  cooling -water  may  be 
caused  to  traverse  the  steam-coils  before  en- 
tering the  tank,  as  by  the  arrangement  of 
pipes  shown  in  Fig.  4. 

40  At  two  or  more  points  in  the  tank  arc  up- 
right overflow-pipes  V,  whose  open  tops  stand 
at  the  predetermined  level  of  the  water,  and 
whoso  lower  ends  fit  removably  into  outlet- 
pipes  passing  down  through  the  bottom  of 

45  the  tank  and  uniting  in  a  common  discharge- 
pipe  V,  in  which  is  a  trap  r  to  prevent  the  en- 
trance of  cold  air  into  the  tank.  A  dischargc- 
pipe  AV  may  be  provided  to  draw  off  the  hottest 
water  and  carry  it  to  a  reservoir  for  further 

50  utilization,  such  as  washing  the  bottles. 

The  operation  of  the  apparatus  is  as  fol- 
lows: To  sterilize  the  empty  bottles  before 
they  are  filled,  they  arc  placed,  after  clean- 
ing and  washing  and  providing  them  with 

55  the  disk  stoppers  described  in  my  Patent  No. 
»'™,\?t~>,  in  galvanized  baskets  X,  which  are 
put  into  the  tank  upon  the  rails  M.  Tlic 
tank  is  then  tilled  witli  water  high  enough  to 
just  cover  the  Coils '![  11'.  All  the  steam-' 

60  valves  are  then  opened  wide  until  the  water 

of  condensation  begins  to  leave  the,  outlets. 

Then  the  outlet-valves  JJ  are  part ialfy  closed 

to  allow  only  steam  enough  to  flow  through 

,the  coils  to  heat  the  water  quickly  to  the 

65  boiling-point..  The  space  above  the  Mater 
is  tilled  with  the  live  steam  thus  generated, 


which  sterilizes  the  empty  bottles.     After 
cooling  down  gradually  they  are  ready  to  be 
filled.     If  milk  is  the  liquid  to  be  treated,  it 
must  be  fresh  and  should   be  thoroughly  70 
strained  or  run  through  a  centrifugal  sepa- 
rator.    The  tilled   bottles  are  put  into  the 
baskets  and  placed  in  the  tank,  which  is  filled 
with  water  high  enough  to   reach  an  inch 
above  the  bottles.     Steam  is  then  turned  into  75 
the    coils,   passing    in    opposite    directions 
through  them,  so  that  the  sum  of  the  heat- 
ing capacity  of  any  two  adjacent  lengths  of 
pipe  in  different   loops  is"  constant  at  any 
part  of  the  tank.     In  this  way  a  complete  So 
equalization  of  temperature  is  secured,  the 
outlet-valves  S  being  set  exactly  alike,  so  that 
the  quantity  of  steam  passing  through  one 
coil   is  precisely  the  same  as  that  passing 
through  the  other.     The  water  of  condensa-  85 
(ion  escaping  through  the  outlet-valves  S  is, 
conducted  back  into  the  tank  by  the  pipes 
R',  and  being  injected  with  some  force  by  the 
steam  behind  it  it,  acts  as  a  mixing-jet  to  stir 
up  the  water  and  assist  in  equalizing  its  tern-  90 
peraturc.     The  hoods  T  aid  in  this  effect  by 
causing  tiro  water  to  How  past  the  noz/lcs  in 
a  certain  direction. 

The  degree  of  temperature  is  regulated  by 
the  valve  P'  in  tlic  main  steam-pipe,  admit:  95 
ting  more  or  less,  as  maybe  required.  When 
the  required  temperature  is  reached,  it  can 
be  easily  maintained,  since  the*non-c<»ndiict- 
ing  character  of  the  walls  of  ihc  tank  pre- 
vents any  serious  amount  of  radiation  and  100 
reduces  to  a  minimum  the  quantity  of  steam 
required  to  keep  up  the  even  heat.  If  de- 
sired, some  of  the  thermometers  may  be  in- 
serted into  the  bottles  to  enable  the  tempera- 
ture of  the  milk  to  be  watched.  105 

As  soon  as  the  heating  process  is  completed 
cool  water  is  admitted  through  the  pipe  U, 
thereby  displacing  the  hot  water  from  below 
and  cooling  the  bottles  quickly,  yet  at  an  even 
rate,  so  as  to  prevent  them  from  breaking,  it. 
The  tank  can-be  entirely  emptied  by  pulling 
up  the  overflow-pipes  V  and  allowing  the 
water  to  escape  through  the  outlets  V. 

Having  now  described  my  invention,  what 
I  claim,  and  desire  to  secure  by  Letters  Pat-  115 
cut,  is — 

1.  A  n  apparatus  for  sterilizing  or  pasteuriz- 
ing, comprisinga  tank  having  a  double  steam- 
coil  in  its  lower  part,  each  coil  comprising 
loops  alternating  with  those  of  the  other  coil,   121. 
substantially  as  described. 

-.  An  apparatus  for  sterilizingorpasteuriz- 
ing,  comprising  a  lank  having  in  its  lower 
part  two  parallel  steam-coils,  tlic  inlet  of  one 
being  adjacent  to  the  out  let  of  the  other,  sub-  125 
stantially  as  described: 

Ji.  An  apparatus  for  slcrilizingorpastcuriz- 
ing,  comprising  a  tank  having  in  its  IOWQT 
part  two  steam-coils,  the  ju'tes  composing.enc 
of  said  coils  lying  parallel  >viih  and  adjacent  130 
to  those  of  the  other  coil,  and  all  in  the  same 
plane,  a  main  steam-pipe  having  branches 


562,088 


••leading  to  the  inlets  of  the  two  coils,  and  a 

separate  outlet-pipe  for  each  coil  provided 

with  a  stop-valve,  the  inlet  of  one  coil  being 

adjacent  to  the  outlet  of  the  other  substan- 

5  tially  as  described. 

4.  An  apparatus  for  sterilizing  or  pasteu  riz- 
ing,  comprising  a  tank  containing  a  double 
steam-coil,  the  inlet  of  each  coil  being  adja- 
cent to  the  outlet  of  the  other,  a  main  steam- 

10  pipe  having  branches  leading  to  the  inlets,  a 
stop-valve  in  said  pipe,  and  two  separate  out- 
let-pipes each  having  a  stop-valve,  and  ter- 
minating below  the  level  of  the  water  in  the 
..tank,  substantially  as  described. 

15  5.  Anapparatusforsterilizingorpasteuriz- 
ing,  comprisinga  tank  haviuga  steam-coil,  an 
outlet-pipe  for  said  coil  provided  with  a  valve 
and  terminating  below  the  level  of  the  water 
in  said  tank,  and  a  nozzle  on  the  end  of  said 
•so  pipe  surrounded  by  an  open-ended  hood,  sub- 
stantially as  described. 

6.  An  apparatus  for  sterilizing orpasteuriz- 
ing,  comprising  a  tank  containing  a  steam- 
eoil  in,  its  lower  part,  a  cold- water-supply  pipe, 

»5  And  a  header  connected  with  said  pipe  and 
lying  just  above  and  transverse  to  said  coil 


and  containing  perforations  directed  down- 
wardly, substantially  as  described. 

7.  An  apparatus  for  sterilizing  or  pasteuriz- 
ing, comprising  a  tank  containing  a  steam-  30 
coil,  a  cold-water-supply  pipe,  a  perforated 
header  lying  just  above  said  coil,  and  connec- 
tions for  directing  the  cooling-water  through 
the  steam-coil  before  it  reaches  the  header, 
substantially  as  described.  55 

8.  An  apparatus  for  sterilizing  orpasteuriz- 
ing,  comprising  a  tank  containing  a  double 
steam -coil,  notched  spacing -bars  clamped 
upon  said  coil,  and  crate-supports  carried  by 
said  bars,  substantially  as  described.  40 

9.  An  apparatus  for  sterilizing  or  pasteuriz- 
ing, comprising  a  tank  containing  means  for 
heating  water  therein,  an  outlet  pipe  or  pipes 
leading  from  the  bottom  of  said  tank,  and  up- 
right overflow-pipes  removably  inserted  into  45 
said  outlet-pipes,  substantially  as  described. 

In  testimony  whereof  I  affix  my  signature 
in  presence  of  two  witnesses. 

OSCAR  B.  SCHIER. 
Witnesses : 

C.  EUGENE  KLEIN, 
CHARLES  T.  DAVIS. 


v*  If  9 1, 


4  Q  0 


(No  Model.) 


No.  562,460. 


G.  FREIWALD. 

BOTTLED  BEER  STEAMEB. 

Patented  June  2-3,  1896. 


UNITED  STATES  PATENT  OFFICE. 


3U8TAV  FREIWALD,  OF  STERLING,  ILLINOIS,  ASSIGNOR  OF  ONE-HALF  TO 
T.OIIIS  O.  SPIES,  OF  SAME  PLACE. 

BOTTLED-BEER  STEAMER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  562,460,  dated  Juno  33, 1896. 
Application  Sled  Augont-  26, 1896.    8*rl»l  Ho.  560,530.   (No  model.) 


To  all  wJioni  it  may  concern: 

l»o  it  known  that  I,  GUSTAV  FREIWALD,  a 
citizen  of  tho  United  States,  residing  at  Ster- 
ling, in  tho  county  of  AVhitcsklc  and  State  of 

5  Illinois,  have  invented  certain  now  and  use- 
ful Improvements  in  Bottled-Bcer  Steamers; 
and  I  do  declare  the  following  to  be  a  full, 
dear,  and  exact  description  of  the  invention, 
such  as  will  enable  others  skilled  in  the  art 

10  to  which  it  appertains  to  make  and  use  the 
same,  reference  being  had  to  the  accompany- 
ing drawings,  and  to  the  letters  of  reference 
marked  thereon,  which  form  a  part  of  this 
specification. 

15  My  invention  has  reference  to  improve- 
ments in  bottlcd-becr  steamers;  and  it  con- 
sists in  certain  novel  and  efficient  mechanism 
for  uccuiuplibhing  the  steaming  of  the  bottled 
beer  in  a  uniform,  convenient,  and  satisfac- 

»o  tory  manner. 

As  is  well  known  to  those  familiar  with 
(he  business  of  bottling  beer,  it  is  impractica- 
ble toeliminatoallof  the  yeast  principle  from 
tlic  beer  when  the  latter  is  in  readiness  and 

85  condition  otherwise  for  being  bottled.  The 
presence  of  the  smallest  particle  of  living 
yeast,  if  permitted  to  remain  in  the  bottle.s, 
will  soon  begin  a  fermentation  which  will  sour 
ami  destroy  the  beer. 

;o  The  dillicully  in  the  work  of  steaming  beer 
after  the  latter  has  been  bottled  arises  from 
the  i'aet  that  it  rc<[nircsaeciiain  temperature 
to  effectually  kill  the  yeast,  so  as  to  preclude 
any  future  fermentation  therefrom,  and  that 
5  this  degree  of  heat  necessarily  expands  the 
air,  gases,  and  vapor  within  the  bottles  with 

'.  the  resultant  danger  of  bursting  the  latter, 
and  if  the  temperature  is  permitted  to  rise 
much  above  that  necessary,  as  aforesaid,  the 
>  bursting  of  the  Itoltlo  is  almost  certain  to  en- 
sue. Tlic  method  heretofore  employed  for 
this  purpose  has  been  to  fill  and  effectually 
cork  the  bottles  by  appliances  which  will  not 
permit  the  cork  to  escape,  then  to  place  the 
bottles  thus  lilted  and  corked  in  a  vessel  con- 
taining sufficient  water  to  submerge-  the  bot- 
tle and  then  heat  the  water  to  the  desired 
temperature  by  means  of  steam  injected 
therein.  In  order  to  have  the  necessary  prog- 
iii  this  work,  a  large  number  of  these 


tilled  bottles  must  be  treated  at  the  same 
time.  Tho  receptacle  therefor  being  neces- 
sarily somewhat  capacious,  the  difficulty  has 
been  to  heat  all  of  the  water  at  a  u inform 
temperature  sufficient  to  kill  the  yeast  as  55 
aforesaid. '  This  difficulty  is  increased  by  the 
fact  that  the  bottles,  are  seated  in  the  recep- 
tacle very  closely  togetherand  the  movement 
of  the  water  thereby  greatly  impeded. 

My  purpose  is  to  overcome  these  difficulties  60 
and  to  impart  to  the  whole  body  of  water  an 
equal  temperature  to  any  desired  degree  by 
drawing  the  water  downwardly  through  the 
bottom  of  the  vessel  or  receptacle  at  differ- 
ent localities  in  the  base  of  the  latter  and  to  65 
discharge  the  water  thus  drawn  upward 
through  the  bottom, of  said  receptacle  with  a 
swirl  and  in  connection  with  steam  and  at 
as  many  points  as  the  size  of  the  receptacle 
may  render  desirable.  70 

I  have  reduced  my  invention  to  actual  prac- 
tice and  in  the  use  thereof,  have  proven  by 
exi>cricncc  that  it  will  flcpomplish  the  result 
desired. 

I  attain  the  above  objects  by  the  ineehan-  35 
ism  illustrated  in  the  accompanying  dt"aw-  • 
ings,  in  which — 

Figure  1  is  a  plan  of  a  steaiuing-receptacle 
provided  with  my  invention.  Fig.  2  is  a  view 
in  perspective  of  the  bottom  of  said  recepta-  So 
cle  exhibiting  the  application  to  the  latter  of 
my  invention.  Fig.  3  is  a  detail,  partly  in 
sectio'  of  the  mechanism  for  commingling 
the  stc.iiu  and  water,  including  the  inlet  and 
discharge  oi>eniiigs.  85 

Similarlctters  re|er  to  similar  part  8  through- 
out the  several  views. 

A  is  *  receptacle  in  which  the  beorrbottles, 
after  being  elfectually  lilled  and  corked,  are     ' 
placed  in  an  erect  position.    This  receptaclfe  90 
may  be  of  any  desired  shape  or  size.— In  thi 
base  of  the  receptacle  A  are  formed  openings 
1J,  located  preferably  near  the  corners  or  mar- 
gins of  the  receptacle  and  in  such  number  as 
may  be  desired.  95 

C  is  a  circular  plate  suitably  supported 
from  the  bottom  of  the  receptacle  A  about  an 
inch  above  the  tipper  end  of  the  combined 
steam  and  water  inlet  opening  I). 

F  is  a  vertical  tube  suitably  attached  to  the  160 


562,400 


•base  of  the  receptacle  A  and  projected  through 
the  opening  D  in  the  bottom  of  the  latter,  di- 
rectly under  the  plate  C. 

G  G  are  water-pipes  communicating  at  their 
5  outer  ends  with  the  openings  B  in  the  base  of 
A  and  at  their  inner  ends  with  the  interior 
of  thp  vertical  tube  F.    . 

H  is  an  inverted  cap,  'screw-seated  in  the 
lowerendofthetubeF.  Ahollowsteani-atem 

10  J  is  rigidly  seated  centrally  in  the  base  of  the 
cap  H  and  extended  upwardly  through  the 
latter  and  projected  within  the  tube  F  to  a 
point  about  an  inch  above  the  junction  with 
the  latter  of  the  water-pipes  G.  The  upper 

15  end  of  the  stem  J  is  of  a  conical  form  and  pro- 
vided with  a  central  opev.ing  K.     The"  stem  J 
extends  a  suitable  distance  below  tbf*  eap  H 
and  is  seated  at  its  lower  extremity  in  the 
•  steam-pipe  L,  the  latter  being  provided  with 

20  the  usual  adjusting  and  stop  cock  M. 

On  the  lower  surface  of  the  plate  C  there  is 
rigidly  seated  and  projected  downwardly  into 
the  upper  end  of  the  tr.)x-  F  the  steam  and 
water  diverter  N,  provided  peripherally  with 

25  double  spiral  flanges  O. 

A  rotating  collar  V",  provided  with  distrib- 
utiag-wings  W,  is  loosely  seated  on  the  di- 
verter N  directly  under  the  plate  C  and  serves 
to  thoroughly  distribute  the  water  and  steam 

30  received  through  t  he  tube  F,  and  from  the  di- 
verter N. 

Aperforateti  bottom  X,  provided  withshort 
legs  1,  is  seated  on- -the  inner  «irf»o<M*£-tiie 
bottom  of  the  receptacle  A  and  about  an  inch 

35  and  ona-half  above  said  bottom.  This  perfo- 
rated bottoefr  is  preferably  placed  in  sections 
for  convenience  of  removal  and  replacement 
in  cleaning  up.  The  bottles  rest  on  the  bottom 
X,  leaving  the  space  below  it  and  the  bottom 

40  of  the  said  Receptacle  for  the  free  and  unob- 
structed passage  of  the  water  to  the  openings 
H  and  from  the  opening  D.  As  the  water  can 
pass  freely  thron'gh  the  perforated  bottom  X 
both  up  and  down,  between  the  bottles,  por- 

45  tions  of  water  of  different  degree  are  readily 
and  thoroughly  intermixed. . 

The  operation  of  my  in  vention  is  as  follows : 
The  receptacle  A  being  suitably  filled  with 
the  bottles  of  beer  submerged  in  water,  steam 

50  is  admitted  through  the  inlet-pipe  L  to  the 
lower  portion  of  the  steam -utem  J  and  driven 
up  through  said  stem  through  the  tube  F, 
spirals  O,  and  thrown  outwardly  in  opposite 
directions  into  the  receptacle  A  in  the  bottom 

5;  of  the  water  therein.  This  action' creates  a 
suction  in  the  tube  F  and  causes  the  water  to 
flow  downwardly  through  the  openings  B  (the 
mouth  of  the  latter'  being  covered  with  per- 
forated plates  P  to  prevent  the  inflow  of  any- 

63  thing  which  might  clog  the  pipes)  through 
thejupes  G  into  the  pipe  F,  and  from  thence 
the  water  is  carried  by  the  action  of  the  steam 
andieated  meanwhile  and  discharged  there- 
with into  the  main  body  of  water  in  the  rc- 

65  ceptacle  A  radially  from  under  the  plate  O. 
The  water  by  this  means  is  caused  to  circu- 
late not  only  through  the  pipes  G  and  tube  F, 


but  also  through  the  various  parts  of  the  in- 
terior of  the  receptacle  A.  The  steam  has 
two  actions  in  heating  tho  water:  first,  by  70 
its  contact  therewith  in  the  tnbeF,  and,  sec- 
ond, by  its  direct  discharge  therewith  into 
the  main  body  of  water.  Another  advantage 
is  that  the  water  is  given  a  momentum  while 
passing  up  the  tube  F  by  its  aforesaid  con-  75 
ueottotrwlth  the'stcam  and  fsTrreriBby  thrown 
put  into  the  receptacle  A  with  greater  force 
than  the  steam  would  exert  alone  or  the  water 
would  have  if  it  was  simply  a  matter  of  circu- 
lation. So 

An  additional  advantage  is  the  discharge 
of  the  combined  steam  and  "team-heated  wa- 
ter into  the  lower  portioti  tie  >xly  of  the 
'water  in  the  receptacle  A,  as  tho  natural 
tendency  is  for  the  heated  water  to  remain  85 
at  the  top. 

Jify  invention  draws  the  cooler  water -from 
the  bottom  through  the  openings  B  and_dis- 
charges  the  heated  water  and  steam  into'  the 
receptacle  A  close  to  the  bottom  of  the  lat-  90 
ter,  from  whence  it  gradually  rises  toward 
the  top,  and  thus  tho  entire  body  of  water  is 
uniformly  heated. 

What  I  claim 'as  my  invention,  and  desire 
to  secure  by  Letters  Patent  of  the  United  95 
States,  is — 

1.  In  a  bottled-beer  steamer,  tho  combina- 
tion, with  a  receptacle,  the  .bottom  of  which 
is  provided  with  inlet  and  outlet  openings,  a 
4iibe  cnidtnnnicat.in«  with  the  inlet-ononing,  a  100 
ttieam-stein  projecting  mcd  tn«  Interior  of  the 
tube,  pipes  communicating  with  the  outlets 

of  the  bottom  of  the  receptacle  and  with  tho 
tube  below  the  end  of  the  steam-stem,  a  di- 
verter above  the  end  of  the  tube,  and  a  rota-  105 
table  deflector  at  the  upper  end  of  said  di- 
verter, substantially  as  set  forth1. 

2.  In  a  bottled-beer  steamer,  the  combina- 
tion, with  a  receptacle,  of  a  tube  in  the  bot- 
tom thereof,  a  steam-stem  projecting  into  tho 
tube,  a  plate  above  the  end  of  the  tube,  a 
diverter  rigidly  secured  to  the  plate  and  pro- 
jecting into  the  tube,  the  periphery  of  which 
is  provided  with  a  spiral,  a  collar  loosely 
mounted  upon  the  tube  between  the  spiral  115 
and  tho  plate,  and  wings  secured  to  tho  col- 
lar and  movable  between  tho  plate  and  the 
bottom  of  the  receptacle,  substantially  as  set 
forth. 

3.  The  combination  of  the  receptacle  A  pro-  i  zcr 
vided  with  openings  B  in  its  bise,  a  tube  F 
seated  in  the  base  of  receptacle  A,  pipes  G 
connecting  the  openings  B  with\  tho  interior 

of  tube  F  below  said  receptacle,  a  plate  C 
seated  over  the  outlet  of  tube  F,  a  diverter  N 
provided  with  •  peripheral  flwigps  O  seated 
centrally  in  the  upper. end  of  jthe  tube.  F, 
steam-stem  J  provided  with  opening.K  In  ita 
upper  end  and  projected  within  tho  low%r 
portion  of  the  tube  F,  the  rotating  dollar  V,' 
provided  with  -wings  W,  and  a  feed-steam 
pipe  L  communicating  with  the  Ipwcr  portion 
of  tho  stem  J  substantially  us  shown  and  for 
the  purpose  described. 


562,460 


3 


4.  In  a  bottled-beer  steamer,  a  receptacle 
having  a  plate  suitably  supported  above  the 
bottom  thereof,  a  tube  attached  to  the  base 

"-of  the  r<eceptecle  and  communicating  by  pipes 

5  with  the  same,  a  steam-stem  projecting  into 

said  tube  a  stationary  diverter  having  a  spiral 

periphery  in  the  upper  end  of  said  tube,  and 

a  rotatable  deflector  at  the  upper  end  of  said 

diverter  and  below  said  plate,  said  parts  bc- 

10  ing  combined,  substantially  as  described. 

5.  In  a  bottled-becr  steamer,  a  receptacle 
having  a  plate  suitably  supported  above  (ho 
bottom  thereof, 'a  tube  connected  with  (lie 


base  of  the  receptacle,  pipes  communicating 
with  said  receptacle  and  said  tube,  a  steam-  15 
stem  projecting  into  said  tube,  a  stationary 
diverter  in  said  tube,  and  a  rotatable  deflec- 
tor above  said  diverter,  said  parts  being  com- 
bined, substantially  as  described. 

In  testimony  whereof  I  affix  my  signature  20 
in  presence  of  two  witnesses. 

(U'STAV  I'REIWALU. 

Witnesses: 

JOHN  G.  MAXAIIAX, 
Lons  G.  Si'iKs. 


UNITED  STATES  PATENT  OFFICE. 


LORENZO  G.  FAGERSTEN  AND  GLAUS  F.  P.  KORSSELL,  OF  CHICAGO, 

ILLINOIS. 

PROCESS  OF  PASTEURIZING  MILK. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  566,268,  dated  August  18, 1806. 
Application  filed  June  27, 1895,   Serial  No.  554,246.    (No  specimens,) 


To  all  whom  it  may  concern: 

Be  it  known  that  we,  LORENZO  G.  FAGER- 
STEN and  GLAUS  F.  P.  KORSSELL,  citizens  of 
the  United  States,  and  residents  of  Chicago, 

1 5  in  the  county  of  Cook  and  State  of  Illinois, 
have  invented  certain  new  and  useful  Im- 
provements in  Processes  of  Sterilizing  or 
Pasteurizing  Milk,  Modified  Milk,  and  Cream, 
of  which  the  following  is  a  specification. 

10  The  objects  of  our  invention  are  to  preserve 
or  pasteurize  milk,  modified  milk,  and  cream 
without  physical  or  chemical  change  from  the 
condition  in  which  they  are  found  by  destroy- 
ing germs,  ferments,  or  other  elements  of  de- 

15  composition  by  an  inexpensive  and  simple 
process  without  the  addition  of  sugar  or  other 
preservatives,  and,  further,  to  apply  means 
whereby  the  finished  article  can  be  shipped 
and  handled  without  the  risk  of  the  agitation 

20  of  the  package  churning  the  butter  out  of 
the  substance. 

In  carrying  out  our  process  we  place  the 
article  to  be  treated  in  packages  of  any  size 
desired  at  ordinary  temperatures,  also  plac- 

25  ing  in  the  top  of  the  package  a  hydrocarbon 
'  of  high  meltingrpoint,  say  about  125°  Fah- 
renheit, or  any  similar  substance,  as  paraffin, 
wax,  &c.,  sufficient  to  form  a  covering-layer, 
when  melted,  on  the  surf  ace  of  the  article  un- 

30  der  treatment.  Space  is  also  left  in  the  top 
of  the  package  for  a  volume  of  atmospheric 
air,  wjth  which  the  package  is  then  charged, 
of  sufficient  pressure  or  of  adequate  relative 
proportion  to  the  quantity  of  the  liquid  and 

35  the  size  of  the  package  to  insure  a  pressure 
during  the  process  commensurate  with  the 
increasing  vapor -tension,  the  gas-pressure 
to  exceed  the  vapor-tension  by  one  atmos- 
phere or  more  at  any  stage  during  the  proc- 

40  ess.  After  thus  charging  the  package  it  is 
then  hermetically  sealed  and  subjected  to 
heat  so  regulated  that  it  does  not  at  any  time 
exceed  the  conductivity  of  the  substance  un- 
der treatment.  The  heating  part  of  the  proc- 

45  ess  is  completed  when  the  temperature  of  the 
substance  under  treatment  has  reached  about 
•230°  Fahrenheit. 
All  mechanical  agitation  or  churning  of  the 


contents,  which  would  favor  the  separating 
out  of  the  butter  or  fats,  must  be  carefully  50 
avoided  until  after  the  contents  have  been 
rapidly  cooled  to  the  solidification-point  of 
the  hydrocarbon,  paraffin,  wax,  or  other  simi- 
lar covering  on  the  top  of  the  substance,  when 
itwillbe  found  that  the  con  tents  are  inhibited  55 
from  agitation  or  churning  under  ordinary 
handling. 

We  do  not  claim,  broadly,  the  use  of  par- 
affin, wax,  or  similar  substances  in  the  pre- 
serving of  foods,  but  only  the  use  of  them  to  60 
prevent  churnjng  of  milk  during  transporta- 
tion and  handling. 

We  claim — 

1.  The  process  of  sterilizing  or  pasteuriz- 
ing milk,  modified  milk,  or  cream  by  heating  65 
it  in  hermetically-sealed  original  packages, 
the  package  being  charged  with  a  superim- 
posed volume  of  common  atmospheric  air 
sufficient  to  develop  a  pressure  exceeding  by 
one  atmosphere  or  more  the  vapor-tension  70 
generated  at  any  stage  of  the  process,  and  at 
any  temperature  used,  thus  preventing  any 
vaporizing  of  the  article  under  treatment. 

2.  Th^-  process  of  sterilizing  or  pasteuriz- 
ing milk,  modified  milk,  or  cream,  by  placing  75 
the  article  to  be  treated  in  original  packages 
together  with  a  hydrocarbon  of  high  melting- 
point,  paraffin,  wax,  or  similar  substance, 
then  charging  the  package  with  common  at- 
mospheric-air, sufficient  to  develop  a  pres-  80 
sure  exceeding  by  one  atmosphere  or  more, 
the  vapor-tension  generated  during  the  fol- 
lowing steps,  and  then  hermetically  sealing 
the  package  and  subjecting  it  to  heat  so  regu- 
lated as  not  to  exceed  the  conductivity  of  the  85 
article  under  treatment  at  any  point  of  the 
package  or  during  any  stage  of  the  process; 
the  degree  of  heating  depending  upon  how 
long  it  be  desired  to  keep  the  article  and 
ranging  from  140°  to  230°  Fahrenheit. 

LORENZO  G.  FAGERSTEN. 
CLAUS  F.  P.  KORSSELL. 

Witnesses: 

FRKD  P.  KENNEDY, 
HENRY  WEIQAND,  Jr 


r 


(No  Model.) 


No.  593,140. 


P.  VAN  DE  WESTELAKEN. 3 

PASTEURIZING  BOTTLED  LIQUIDS. 

Patented  Nov.  2,  1897. 


300   p    o 

o  o-o  o. 

5  O    O   O,0 

o  o  o  o 

0  O   O   OP 

o  o  o  o. 


00     00 

o  o  o  p 

O    O    0,0 

o  o  o 

D   O    O   O 

o  o  o 
o  o  o  o;  c 
o  o  c! 


(No  Model.) 


3  Sheets— Sheet  2. 


P.  VAN  DE  WESTELAKEN, 

PASTEURIZING  BOTTLED  LIQUIDS. 

No.  593,140.  Patented  Nov.  2,  1897. 


(No  Model.) 


3  Sheets— Sheet- 3. 


P.  VAN  DE  WESTELAKEN. 

PASTEURIZING  BOTTLED  LIQUIDS. 

No.  593,140.  Patented  Nov.  2,  1897. 


UNITED  STATES  PATENT  OFFICE. 


PETER  VAN  DE  WESTELAKEN,  OF  ALEXANDRIA,  VIRGINIA,  ASSIGNOR  TO 
HIMSELF,  PERCY  MCKNIGHT  BALDWIN,  JOHN  T.  SWEENEY,  JOHN  T  JOHN- 
SON, AND  EMANUEL  F.  DOWNHAM,  OF  SAME  PLACE. 


PASTEURIZING   BOTTLED  LIQUIDS. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  593,140,  dated  Novemoer  2, 1897. 

Application  filed  May  4, 1897.    Serial  No.  635,031.   (No  model,) 


To  all  wham,  it  may  concern: 

Be  it  known  that  I,  PETER  VAN  DE  WESTE- 
LAKEN, a  citizen  of  the  United  States,  resid- 
ing at  Alexandria,  in  the  county  of  Alexan- 
dria and  State  of  Virginia,  have  invented  new 
and  nse~f«l  Improvements  in  Pasteurizing 
Bottled  Liquids,  of  which  the  following  is  a 
specification. 

In  pasteurizing  beer  and  other  liquors  con- 
tained in  corked  or  stoppered  bottles  to  de- 
stroy the  living  particles  of  yeast,  fungi,  and 
spores  for  improving  the  quality  and  insuring 
the  preservation  of  the  beer  the  bottles  are 
partially  or  wholly  submerged  in  a  body  of 
water  contained  in  a  capacious  tank.  The 
water  is  first  gradually  heated  by  steam  to 
the  required  temperature  and  is  then  gradu- 
ally cooled  to  place  the  beer  in  the  proper  or 
best  condition  for  the  market. 

A  source  of  considerable  expense,  not  to 
mention  annoyance  and  vexation,  incident  to 
ordinarymethodsor  processes  of  pasteurizing 
bottled  beer  resides  in  the"  breakage  of  a  com- 
paratively large  number  of  bottles  in  each 
charge  placed  in  the  tank  for  treatment.  The 
filled  and  6orked  bottles  break  not  only  dur- 
ing the  time  that  the  water  is  gradually  heated 
to  a  temperature  of  about  55°  Reaumur,  but 
also  during  the  time  that  the.  water  is  gradu- 
ally cooled,  due  to  the  fact  that  all  particles 
of  the  body  of  water  in  the  tank  are  not  by 
the  means  usually  employed  equally  or  uni- 
formly heated  and  subsequently  cooled. 
Many  attempts  have  been  made  to  provide  a 
pasteurizing  apparatus  wherein  water  will  be 
equally  or  uniformly  heated  throughout  its 
extent  to  avoid  breakage  of  bottles  during 
the«hoating  step,  but  none,  so  far  as  I  am 
aware,  have  been  entirely  satisfactory  and 
successful,  chiefly  because  of  'the  difficulty  of 
quickly  heating  all  particles  of  the  body  of 
water  to  exactly  or  nearly  the  same  tempera- 
ture, and^also  because  proper  provision  has 
not  been  made  forrapidlycoolingall  particle's 
of  the  body  of  water  equally  or  uniforinly 
iduring  the  cooling  step. 

It  has  been  proposed  to  avoid  breakage  of 
bottles  dturing  the  pasteurizing  process  by  se- 
curing a  circulation  of  the  water  both  during 
the  heating  and  cepling  steps,  but  the  slow 


motion  incident  to  circulation  heretofore  ob- 
tained is  insufficient  to  secure  the  result  of 
heating  or  cooling  all  particles  of  the  body  of 
water  to  exactly  or  nearly  exactly  the  same 
temperature  in  a  comparatively  short  period  55 
of  time. 

I  have  discovered  that  the  serious  objection 
incident  to  pasteurizing  bottled  beer,  residing 
chiefly  in  the  breakage  of  bottles,  is  entirely 
avoided  by  violent  agitation  of  practically  all  60 
particles  of  the  body  of  water  contained  in 
the  pasteurizing -tank  during  the  time  the 
water  is  being  heated  and  while  it  is  -being 
cooled.     This  agitation  is  not  a  mere  circula- 
tion of  the  water  at  comparatively  slow  speed,  65 
nor  is  it  confined  to  any  particular  point  in  the 
body  of  the  water,  but  is  distributed  through- 
out the  entire  body  of  water,  in  consequence 
of  which,  if  the  water  is  being  heated,  the 
entire  body  of  water  can  be  rapidly  heated  70 
and  all  particles  thereof  raised  to  exactly  the 
same  temperature,  or  nearly  so,  while  if  the 
water  is  being  cooled  the  cold  inflowing  water 
will  be  quickly  and  uniformly  distributed 
throughout  the  body  of  water  in  the  tank,  7^ 
and  thus  the  body  of  water  is  rapidly  cooled 
and  the  temperature  of  all  particles  lowered 
to  practically  the  same  degree  of  temperature. 
By  this  means  no  ,one  part  of  any  bottle  is 
subjected  to  a  measurable  degree  of  heat  or  80 
cold  greater  than  an  other  part  of  such  bottle, 
and  consequently  the  danger  of  breakage  in 
the  heating  and  cooling  steps  is  reduced  to  a 
minimum,  if  not  absolutely  avoided. 

I  have  found  by  actual  practice  of  the  in-  85 
vention  at  the  brewery  of  The  Robert  Port- 
ner  Company,  Alexandria,  Virginia,  that  it  is 
possible' in  about  one  hour  to  properly  and 
successfully  pasteurize  at  one  charge  of  the 
tank  sixty  dozen  properly  filled  and  corked  90 
or  stoppered  bottles  of  beer  without  breakage 
of  a  single  battle,  thereby  saving  the  large  ex- 
pense incident  to  breakage  of  a  large  number 
of  bottles  in  each  charge  during  the  steriliz- 
ing process.  95 

The  chief  object  of  my  present  invention 
is  to  provide  novel,  simple,  eflicie"nt,  and  eco- 
nomical means  for  agitating  the  water  sub- 
stantially the  full  length  of  the  tank  during 
the  time  the  water  is  being  heated  and  also  ico 


£ 


503,140 


during  the  time  it  is  being  cooled,  whereby 
the  entire  body  of  water  in  the  tank  is  praa- 
tically  heated  uniformly  and  subsequently 
cooled  uniformly. 

5      The  object  of  my  invention  is  accomplished 
in  the  manner  and  by  the  means  hereinafter 
described  and  claimed,  reference  being  made 
to  the  accompanying  drawings,  in  which—- 
Figure 1  is  a  longitudinal  sectional  view 

10  taken  centrally  through  the  pasteurizing- 
tank.  Fig.  2  is  a  top  plan  view  of  the  same, 
showing  a  portion  of  the  false  bottom  to  more 
clearly  illustrate  the  steam  heating-pipes  by 
which  the  water  in  the  tank  is  heated  to  the 

1 5  required  temperature.     Fig.  3  is  a  transverse 

sectional  view  of  the  same,  and  Fig.  4  is  a 

longitudinal  central,  sectional  view  showing 

a  modification  of  the  invention. 

In  order  to  enable  those  skilled  in  the  art 

20  to  make  and  use  my  invention,  I  will  now 
describe  the  same_in  detail,  referring  to  the 
accompanying  drawings,  wherein — 

The  numeral  1  indicates  a  water-holding 
tank  of  any  capacity  and  construction  euit- 

25  able  for  the  purpose  in  hand.  I  have  actually 
used  my  invention  in  connection  with  a  tank 
approximately  twenty-two  feet  in  length  and 
five  feet  in  width,  adapted  to  contain -at  one 
charge  seven  hundred  and  twenty  bottles  of 

50  beer,  which  bottles  are  arranged  in  perforated 
metal  baskets  or  boxes  '2,  placed  in  two  rows, 
one  row  at,  each  side  portion  of  the  tank,  to 
provide  a  continuous  longitudinal  space  be- 
tween the  two  rows  along  the  length  of  the 

35  tank,  for  a  purpose  which  will  hereinafter 
appear.  The  capacity  of  the  tank  can  be  in- 
creased or  diminished  any  desired  extent  to 
suit  the- conditions  required  or  the  number 
of  bottles  which  it  is  'lesired  to  place  in  the 

40  tank  at  one  charge.  The  tank  is  provided  at 
a  short  distance  abo ve  its  im perforate  bottom 
wall  with  a  false  bottom  of  any  desired  con- 
struction, but  composed,  as  here  shown,  of 
transverse  slats  3,  supported  at  their  ends 

.,5  and  separated  one  from  another  for  the  pur- 
pose of  providing  recesses  or  spaces  through 
which  water  is  susceptible  of  freely  passing. 
The  chamber  beneath  the  false  bottom  is  in 
Figs.  1,  2,  and  3  designed  to  receive  steam 

50  heating-pipes  4,  supplied  at  the  ends  of  the 
tank  through  the  medium' of  steam-supply 
pipes  5,  having  a  suitable  globe  or  other 
valves  6.  The  steam  heating-pipes  extend 
horizontally  the  full  length  of  the  tank  be- 

55  tween  its  ends,  and  the  pipes  are  distributed 
in  a  manner  suitable  to  heat  the  water  in  the 
tank  until  it  reaches  the  required  tempera- 
ture. 
In  the  continuous  longitudinal  space  be- 

60  tween  the  two  rows  of  bottle-holding  baskets 
or  boxes  is  arranged  a  water-agitator  extend- 
ing substantially  the  full  length  of  the  tank 
between  its  ends  and  positively  and  swiftly 
driven  by  mechanical  power  from  the  ex- 

.55  terior  of.  the  tank  in  such  manner  that  it  will 
violently  agitate  practically  all  particles  of 


the  body  of  water  contained  in  the  tank, 
thereby  rapidly  distributing  the  heated  par- 
ticles of  the  water  throughout  the  entire  tank 
for  the  purpose  of  gradually  but  quickly  heat-  70 
ing  all  particles  of  the  body  of  water  to  ex- 
actly or  nearly  the  same  temperature.  The 
agitator,  as  here  shown,  is  composed  of  a  hori- 
zontal shaft  7,  having  its  ends  mounted  in 
suitable  bearings  carried  by  the  end  walls  of  75 
the  tank  and  provided  with  a  plurality  of 
rigidly-attached  helical  blades  8,  9,  10,  and 
12,  which  are  distributed  along  the  shaft  the 
entire  length  thereof  between  the  bearingsin 
which  the  shaft  is  adapted  to  rotate.  The  80 
helical  blades  8  and  10' extend  in  a  spiral  path 
the  reverse  of  the  helical  blades  9'and  12,  so 
that  the  water  is  forcibly  driven  back  and 
forth  longitudinally  and  back  and  forth  lat- 
erally, thus  producing  such  commotion  that  85 
all  •particles -of  the  water  contained  in  the 
tank  are  rapidly  thrown  about  in  all  direc- 
tions, and  the  particles  as  they  become  heated 
in  juxtaposition  to  the  steam  heating-pipes 
are  quickly  distributed  throughout  the  tank,-  90 
which  results  in  the  gradual  but  rapid  rais- 
ing of  the  temperature  of  the  water  and  the 
heating  of  practically  every  particle  thereof  to 
exactly  or  approximately  the  same  degree. 

As  before  stated,  the  agitator,  is  positively  95 
driven  by  mechanical  power  frorn-a  point  out- 
side the  tank,  and  while  this  may  be  effected 
in  many  different  ways  I  prefer  to  drive  the 
agitator  through  the  medium  of  a  pulley  13, 
secured  to  the  shaft  outside  the  tank,  Figs.  100 
1  and  2,  and  adapted  to  be  rapidly  rotated 
by  a  belt  connection  with  a  suitable  power- 
driven  shaft  not  necessary  to  illustrate.     As 
here  shown,  the  agitator-shaft  is  in  commu- 
nication at  its  ends  with  water-supply  pipes  105 
14  and  1G,  having  suitable  valves  15  and  17. 
The  shaft  is  hollow  or  tubular,  and  at  various 
points  along  its  length  it  is  constructed  or  pro- 
vided with  jet  orifices  or  perforations  18, 
through  which  water  will  pass  when  permit-  no 
tod  to  flow  into  the  shaft  under  pressure  from 
the  supply-pipes  14  and  16.     The  shaft  is 
supported  centrally  between  its  ends  through 
the  medium  Of  a  shaft-bearing  19,  supported 
by  the  bottom  wall  of  the  tank  and  project-  115 
ing  a  suitable  distance  above  the  false  bot- 
tom.    The  end  of  the  shaft  to  which  the 
driving-pulley  13  is  secured  may  be  and  is 
preferably  supported  by  a  pillow-block  20, 
having  a  bearing  in  which  the  shaft  rotates  120 
and  provided  with  a  suitable  coupling  for  the 
attachment  of  the  water-supply  pipe  14.  The 
construction  is  preferably  such  that  while  the 
agitator-shaft  rapidly  rotates  the  water-inlet 
pipes  14  and  1C  remain  motionless  or  are  non-  125 
rotary 

An  elevated  water-supply  pipe  21  is  shown 
as  arranged  longitudinally  along  the  top  por- 
tion of  the  tank  and  is  constructed  with  jet 
orifices  or  perforations  22  throughout  its  130 
length  between  the  ends  of  the  tank.  This 
pipe  is  designed  to  connect  with  a  water-sup- 


593,140 


.ply,  so  that  a  secondary  supply  of  water  may 
bo  introduced  into  the  tank.  The  pipe  may 
be  supported  in  any  suitable  manner,  but 
as  here  shown  it  is  mounted  directly  upon 
5  the  end  walls  of  the  tank. 

The  tank  is  provided  with  an  overflow-pipe 
23,  which,  as  shown,  extends  to  and  com- 
municates with  a  tank-discharging  pipe  24. 
It  is  proper  to  state  here,  however,  that  I  do 

10  not  wish  to  be  understood  as  limiting  myself 
to  any  particular  means  for  introducing  the' 
water  into  the  tank,  heating  the  water  in  the 
tank,  and  supplying  the  cool  water. 

I  have  illustrated  in  Figs.  1,  2,  and  3  "prac- 

15  ticable  and  satisfactory  means  for  filling  or 
nearly  filling  the  tank  and  for  heating  the 
water«and  for  introducing  cool  water  when- 
ever required,  but  the  same  results  can  be 
otherwise  accomplished.  For  instance,  in 

20  the  modification  Fig.  4,  where  the  same  ref- 
erence-numerals hereinbefore  used  indicate 
parts  corresponding  to  those  previously  de- 
scribed, I  show  the  hollow  or  tubular  shaft 
of  the  agitator  provided  at  its  ends  with  pipes 

25  24a  and  25,  each  of  '•which  connects  with  a 
water-supply  pipe  26  and  a  steam-supply 
pipe  27,  whereby  it  is  possible  to  first  intro- 
duce steam  into  the  agitator-shaft,  so  that  it 
will  pass  directly  into  the  tank  for  heating 

30  the  same,  and  subsequently  it  is  possible  to 
shut  off  the  steam  and  permit  cold  water  to 
flow  into  the  agitator-shaft  and  pass  there- 
from into  the  water  in  the  tank. 
In  pasteurizing  bottled  beer  according  to 

35  my  invention  the  bottles  should  be  properly 
filled  and  corked  or  stoppered  and  then  placed 
in  the  metal  baskets  or  boxes,  which  are  lo- 
cated in  two  rows,  one  row  at  each  side  por- 
tion of  the  tank.  Ordinarily  the  tank  is  sup- 

40  plied  with  a  sufficient  quantity  of  water  that 
the  bottles  are  immersed  up  to  or  near  their 
corked  or' stoppered  mouths,  but  they  may 
be  entirely  submerged.  The  steam  is  then 
permitted  to  flow  into  the  steam  heating-pipes 

45  or  into  the  tubular  agitator-shaft,  and  the 
agitator  is  positively  and  rapidly  rotated  by 
mechanical  power,  as  before  explained.  The 
temperature  of  the  water  is  gradually  raised 
to  about  35°  Reaumur,  at  which  temperature 

50  it  is  held  for  ten  minutes,  more  or  less,  and 
is  then  raised  to  about  55°  Reaumur  and  held 
at  this  temperature  about  thirty  minutes.  I 
suggest  twenty  minutes  be. allowed  to  raise 
the  temperature  from  35°  Reaumur  to  55° 

55  Reaumur,  but  I  do  not  wish  to  be  understood 
as  confining  myself  with  precision  to  the  de- 
gree of  heat  or  the  time  for  raising  the  tem- 
perature, as  above  set  forth. 
Duringthe  time  the  steam  is  supplied  to  the 

60  steam  heating-pipes  or  to  the  agitator-shaft 
the  agitator  is  rapidly  rotating  and  acting 
upon  the  water  the  full  length  of  the  tank. 
The  reverse  helical  blades  violently  agitate 
the  water  and  move  some  parts  thereof  back 

65.  and  forth  longitudinally  and  other  parts  later- 
ally in  opposite  directions,  so  4hat  such  a 


commotion  is  produced  that  practically  every 
particle  of  water  in  the  tank  is  in  violent 
motion. 

The  helical  agitator  on  the  rotary  shaft  acts  70 
to  move  the  water  laterally  and  to  distribute 
it  to  the  bottle-holding  receptacles  arranged 
along  opposite  sides  of  the  tank  practically 
the  full  length  thereof.     ]>y  constructing  the 
helical  blade  with  portions  running  length-  75 
wise  of  the  shaft  first  in  one  direction  and 
then  in  the  opposite  direction  the  water  is 
not  only  moved  laterally  but  longitudinally 
in  opposite  directions  at  different  portions  of 
the  tank.     The  lateral  and  other  motions  of  80 
the  water  in  the  tank  can  be  made  rapid  or 
slow  by  increasing  or  decreasing  the  speed  of 
rotation  of  the  shaft. 

After  the  beer  Is  heated,  as  above  set  forth, 
it  is  essential  that,  the  bottles  and  the  beer  85 
contained  therein  be  properly  and  rapidly 
cooled  for  the  purpose  of  placing  the  beer  in 
the  proper  or  best  condition  for  the  market, 
so  that  its  quality  is  improved  and  it  is  pre- 
served and  can  be  kept  for  a  long  time  with-  90 
out  danger  of  fennentation  or  deleterious 
changes.  In  the  cooling  step  the  steam  is 
shut  off  and  cool  water  is  permitted  to  flow 
into  the  tank  in  any  suitable  manner,  prefer- 
ably through  the  medium  of  the  devices  illus-  95 
trated  in  the  drawings  hereinbefore  described. 
As  the  cool  water  flows  into  the  water  already 
in  the  tank  the  cooler  particles  of  water  are 
swiftly  distributed  throughout  the  tank  and 
the  entire  body  of  water  gradually  and  uni-  too 
formly  cools,  and  no  one  part  of  any  beer- 
bottle  is  cooled  to  a  measurably  greater  or 
less  extent  than  som'e  other  part  or  parts  of 
such  bottle,  whereby  breakage  of  bottles  is 
reduced  to  a  minimum, if  not  entirely  avoided.  105 
If  perfect  bottles  are  properly  filled  and 
corked  or  stoppered,  it  is  possible  with  my 
invention  to  pasteurize  any  number  of  bot- 
tles at  one  charge  without  breaking  a  single 
one  by  the  heating  or  cooling  action.  'iio 

While  the  cool  water  is  flowing  into  the 
tank  for  cooling  the  bottles,  water  should  dis- 
charge from  the  tank  in  proportion  to  the 
quantity  which  is  flowing  thereinto.  This 
can  be  conveniently  effected  by  properly  ad-  115 
justing  the  valve  28  of  the  discharge-pipe  24. 
If  the  water-level  in  the  tank  rises  above  a 
certain  point,  some  of  the  water  will  pass  off 
through"  the  overflow  23.  In  practice  the 
water  discharged  from  the  tank  is  conveyed  120 
to  another  tank  to  economize  in  the  use  of 
water. 

The  equal  or  uniform  heating  of  all  parti- 
cles of  the  water  equalizes  the  heating  of  all 
parts  of  the  bottles,  and  likewise  the  equal  or  125 
uniform  cooling  of  all  the  particles  of  water 
in  the  tank  equalizes  the  cooling  of  all  parts 
of  the  bottles. 

In  the  practical  use  of  the  steam  heating- 
pipes  4,  arranged  in  the  chamber  beneath  the  130 
false  bottom  of  the  water- tank,  it  is  prefer- 
able to  provide  them  with  jet  orifices  or  per- 


593,140 


f  orations  in  their  lower  sides,  so  that  the  steam 
can  pass  directly  into  the  water;  but  it  is  pos- 
sible to  use  the  steam-pipes  for  heating  pur- 
poses without  providing  them  with  such  jet 
5  orifices  or  perforations. 

Having  thus  described  my  invention,  what 
I  claim  is — 

1.  The  combination,  in  an  apparatus  for 
pasteurizing  bottled  liquid's,  of  a  water-tank 

:o  having  means  for  supporting  the  bottles  there- 
in, means  for  heating  and  subsequently  cool- 
ing the  water,  a  plurality  of  helical  blades, 
one  extending  in  a  spiral  path  the  reverse  of 
another,  and  means  for  driving  the  helical 

15  blades,  substantially  as  described. 

2.  The  combination,  in  an  apparatus  for 
pasteurizing  bottled  liquids,  of  a  water-tank, 
means  for  heating  the  water  in  the  tank,  a  • 
shaft  having  helical  blades  rotating  in  the 

20  water  and  one  extending  in  a  spiral  path  the 
reverse  of  another,  and  means  for  driving  the 
shaft,  substantially  as  described. 

3.  The  combination,  in  an  apparatus  for 
pasteurizing  beer  in  bottles,  of  a  water-tank 

25  in  which  gangs  of  beer-bottles  are  supported 


along  the  opposite  sides  thereof,  a  shall  ex- 
tending centrally  the  full  length  of  the  tank 
between  the  gangs  of  beer-bottles  and  having 
a  helical  water-agitator  running  substantially 
the  full  length  thereof,  and  means  for  rotak  ;o 
ing  the  shaft  from  the  exterior  of  the  tank, 
substantially  as  described. 

4.  The  combination,  in  an  apparatus  for 
pasteurizing  beer  in  bottles,  of  a  water-tank 
in  which  gangs  of  beer-bottles  are  supported  35 
along  the  opposite  sides  thereof,  a  perforated 
tubular  shaft  extending  the  full  length  of  the 
tank  between  the  gangs  of  bottles  and  having 
a  helical  water-agitator  thereupon  which  runs 
substantially  the  full  length  of  the  shaft,  4.0 
means  for  introducing  water  into  said  shaft, 
and  means  for  rotating  the  shaft,  substan- 
tially as  described. 

In  testimony  whereof.  I  have  hereunto  set 
my  hand  in  presence  of  two  subscribing  wit-  45 
nesses. 

PETER  VAN  DE  WESTELAKEN. 

Witnesses: 

JAMES  L.  NORRIS, 
LEONARD  MARBURY. 


r.     ft; 


GOT 


No.  607,304. 


(No  Model.) 


E.  WAGNER. 
BEER  PASTEURIZING  APPARATUS. 

(Application  filed  Jan.  3,  1898.) 


Patented  July  12,  1898. 


UNITED  STATES  PATENT  OFFICE. 


EDWARD  WAGNER,   OF  ST.  tOtJIS,  MISSOURI. 
B£ER-PASTEUfl!Z!NG  APPARATUS. 


SPECIFICATION  fonnSBfr  p«*t  of  latter*  Patent  Wo.  607,304,  dated  July  ,12, 1898. 

AppUcrtloa  filed  JMia«iT3, 1898.   S«ri»l  Ho.  635,350.   (So  model.) 


20 


To  all  whom  it  may  concern; 

Be  it  known,  that  I,  EDWARD  WAGNER,  a 
citizen  of  the  United  States,  residing  at  the 
city  of  St.  Louis,  in  tbe  State  of  Missouri,  have 
5  invented  certain  new  and  useful  Improve- 
ments in  Beer-Pasteurizing  Apparatuses,  x>f 
which  the  following  is  a  full,  clear,  and  exact 
description,  reference  being  had  to  the  ac- 
companying drawings,  forming  part  of  this 

10  specification. 

My  invention  relates  to  that  character  of 
apparatus  in  which  bottled  beer  is  treated  to 
the  action  of  hot  water  to  destroy  the  life  of 
yeast  molecules  and  germs  contained  in  the 

15  beer,  whereby  further  fermentation  is  pre- 
vented. 

My  invention  consists  in  features  of  novelty 
hereinafter  fully  described,  and  pointed  out 
in  the  claims. 

Figure  I  illustrates  a  vertical  longitudinal 
section  taken  on  line  1 1  through  the  appa- 
ratus. Fig.  II  is  a  top  or  plan  view  of  the 
apparatus.  Fig.  Ill  is  a  sectional  view  taken 
on  the  line  III  III,  Fig.  IV.  Fig.  IV  is  a  de- 

25  tail  top  view  of  one  of  the  corners  of  the  ap- 
paratus, showing  one  of  the  chain-receiving 
sprocket-wheels  arid  the  pocket  in  which  it 
turns.  Fig.  V  is  a  top  view  of  a  portion  of 
the  conveyer.  Fig.  VI  is  a  side  view  of  one 

30  of  the  bottle-receiving  receptacles.  '  Fig.  VII 
is  a  detail  view  of  a  portion  of  one  of  the  con- 
veyer-chains and  shows  a  cross-section  of  two 
of  the  bottle-receiving  receptacles. 

1  designates  a  tank  which  is  preferably  di- 
vided into  three  compartments  2,  3,  and  4, 
into  which  water  is  fed  by  inlets  2*,  3*,  and 
4*  and  overflow-outlets.  The  compartment 
2  is  separated  from  the  compartment  3  by  a 
partition  5.  and  the  compartment  4  is  separ 

40  rated  from  :the  compartment  3  by  a  parti- 
tion 0. 

The  compartment  2  is  designed  to  'receive 
watm  water,  the  compartment  3  hot  water, 
and  the  compartment  4  cold  water,  and  in  the 

45  operation  of  the  apparatus  the  bottles  con- 

'  tailing  the  beer  are  conveyed  in  the  .manner 

to  be  hereinafter  described,  first  through  the 

warjri  -  water  compartment,  where  they  .are 

slightly  heated,  then  through  the  hot-water 

50  compartment,  where  the  pasteurization  of  the 
beer  is  accomplished,  and  finally  through  the 
cold-water  compartment  to  cool  the' bottles. 


35 


7  designates  a  standard*  Ideated  *t  one  side 
of  the  tank,  and  8  the  driving-shaft  for  the 
conveyer,  mounted  in  said  standard,  the  inner  55 
end  of  which  is  mounted  in  the  adjoining  side 
of  the  tank.  On  the  shaft  3  are  tight  and 
loose  pulleys  9  and  10,  that  receive  a  driving- 
belt  11., 

12  designates  a  spur-wheel  on  the  shaft  8,  60 
the  teeth  of  which  mesh  with  the  teeth  of  a 
spur-wheel  13,  mounted  on  a  shaft  14,  that  is  - 
journaled  in  boxes  on  the  tank  1-.    This  shaft 
14  extends  from  side  to  side  of  the  tank  and 
bears  a  pair  of  sprocket- wheels  15t  located  in-  65 
terior  of  the  walls  of  the  tank. 

1 6  designates  standards  exterior  of  the  tank 
1  and  located  short  distances  from  the  ends 
of  the  tank.  These  standards  are  arranged 
in  pairs,  each  pair  receivinga  shaft  carrying  70 
&  pair  of  sprocket-wheels  IS,  located  in  prox. 
imity  to  the  standards.  . 

At  the  opposite  end  of  the  tank  to  that 
where  the  driving  mechanism  is  located  is 
a  shaft  19,  that  carries  a  pair  of  sprocket-  75 
wheels  20. 

In  each  of  the  compartments  2  and  4  of  the 
tank  is  a  pair  of  sprocket-wheels  21,  carried 
by  shafts  22,  mounted  in  the  side  walls  of  the 
tank.  So 

23  designates  sprocket-wheels  carried  by 
shafts  24,  mounted  in  the  side  walls  of  the 
tank  and  within  the  central  compartment  3. 

Approximately  in  line,  with  the  division- 
partitions  5  and  0  are  shafts  25,  mounted  in  85 
the  side  walls  of  the  tank,  that  carry  pairs  of 
sprocket-wheels  26, 

27  designates  endless  chains  that  travel  in 
engagement  with  the  various  sprocket-wheels 
described,  the  course  of  such  chains  being  90 
over  some  of  the  sprocket-wheels  and  under 
some  of  them,  as  will  hereinafter  appear. 

28  designates  bottle- receptacles'  pivctally 
connected  to  the  chains  27  at  frequent  inter- 
valsAtki  preferably  to  the  pins  that  join  each  95 
link  of  theehains  to  the  adjoining  link.    The 
receptacles  are  of  U  shape,  the  in  turned  ends 
recemng^the  pins  by  which  the  receptacles 
are  connected  to  the'  chains.    At  one  side  of 
e"ach  receptacle  is  a  bar  29, 'such  bars  being  100 
arranged  at  a  corresponding  side  of  each  re- 
ceptacle, so  that  in  each  instance  a  pocket  is 
formed  f orjthe  bottles,  inasmuch  as  the  bot- 
tles in  any  one  of.the  receptacles  rest  between 


, 


607,304 


the  inner  face  of  Hie  bar  29  of  the  receptacle 
iu  which  they  are  contained  and  the  outer 
face  of  the  bar  29  on  the  next  adjoining  re- 
ceptacle. The  position  the  bottles  assume  in. 
5  the  receptacles  is  illustrated  in  Figs.  V,  VI, 
and  VII. 

In  order  to  avoid  arranging  the  sprocket- 
wheels  15,  19,  and  25  at  an  elevation  and 
thus  cause  the  conveyer  to  travel  a  eousider- 

TO  -able  distance  upwardly  out  of  the  tank,  I 
form  openings  in  the  end  walls  of  the  tank 
and  the  partitions  5  and  0.  These  openings 
I  close  l>y  means  of  pockets  30,  in  which  the 
sprocket-wheels  operate, the  pockets  prevent- 

15  ing  the  water  from  flowing  from  the  tajik  or 
the  water  of  varying  temperatures  in  the 
different  compartments  from  mixing. 

For  the  purpose  .of  gradually  cooling  the 
bottles  and  tlie  bocr  contained  by  them  I  pro- 

20  vide  a  spray-pipe  :j],  from  which  a  spray  of 
cold  water  is  directed  upon  the  bottles  as 
they  leave  the 'hot- water  compartment  and 
before  they  outer  the  succeeding  compart- 
ment, in  which  they  are  immersed  in  cold 

25  water. 

In  the  operation  of  the  apparatus  the  bot- 
tles eon  tain  ing  the  beer  to  be  pasteurized  are 
fed  into  the  receptacles  28  at  one  end  of  the 
machine,  and  the  conveyer,  receiving  motion 

30  from  the  driving  median  ism,  conveys  them 
through  the  tank.  The  conveyer  is  intended 
to  travel  at  a  slow  speed,  and  the  bottles  first 
entering  the  compartment  2  are  thoroughly 
warmed  by  the  warhi  water  in  such  compart- 

35  inents.  In  traveling  through  the  next  suc- 
ceeding compartment  containing  hot  water 
the  yeast  molecules  contained  in  thebeerare 
destroyed  by  the  action  of  the  heat,  as  are 
also  any  germs  that  may  be  present  in  the 

40  beer.  From  the  hot-water  compartment  the 
conveyer  ca  rries  the  bottles  next  into  the  cold- 
water  compartment  4  for  the  purpose  of  cool- 
ing them  i  but  before  they  enter  the  cold  wa- 
ter they  receive  n.  spray  of  water  from  the 

45*  spray-pipe  31,  that  causes  their  temperature 
to  be  gradually  lowered,  so  that  they  will  not 
l.K!  broken  by  entering  the  cold  water  while 
still  hot  from  the  effect  of  the  hot  water. 
When  the  bottles  leave  the  compartment  4, 

50  the  pasteurization  of  the  beet  is  completed, 


and  the  bottles  are  removed  froni  the  recepta- 
cles by  an  attendant  stationed  at  tlwvt  end  of 
the  apparatus. 

AVhile  I  have  described  the  apparatus  for 
use  in  pasteurizing  beer,  I  wish  it  understood 
that  I  do  not  limit  myself  to  its  use  for  thi# 
purpose.  Another  use  to  which  I  desire  to 
put  it  is  to  the  soaking  of  empty  bottles  in 
cleansing  them.  It  is  well  adapted  to  this 
use,  and  iu  such  use  the  partitions  5  and  C 
may  be  employed,  or,  if  desired,  such  parti- 
tions may  be  omitted  and  the  tank  therefore 
contain  but  a  single"  compartment. 

I  claim  as. my  invention — 

J.  In  an  apparatus  of  the  character  de- 
scribed, the  combination  of  a  tank,  a  pair  of 
endless  chains,  sprocket-wheels  in  engage- 
ment with  which  said  chains  are  adapted  to 
travel,  bottle-receiving  receptacles  pivoted  to 
said  chains,  and  means  for  driving  said 
chains,  substantially  as  described. 

2.  In  an  apparatus  of  the  character  de- 
scribed, the  combination  of  a  tank,  a  pair  of 
endless  chains,  sprocket-wheels  in  engage- 
ment with  which  said  chains  are  adapted  to 
travel,  bottle-receiving  receptacles  pivoted  to 
said  chains,  said  receptacles  comprising  U- 
shaped  bars  and  cross-bars  arranged  on  cor- 
responding sides  of  said  U-shaped  bars,  and 
means  for  driving  said  chains,  substantially 
as  described. 

3.  In  an  apparatus  of  the  character  de- 
scribed, the  combination  of  a  tank  divided 
into  three  compartments  for  warm,  hot  and 
cold  water,  a  conveyer  arranged  to  travel 
through  said  compartments,  said  conveyer 
comprising  a   pair    of  endless  chains,  and 
bottle-receiving  receptacles  pivoted  to  said 
chains,  sprocket-wheels  in  engagement  with 
which  said  chains  are  adapted  to  travel, means 
for  driving  said  chains, "and  a  spray-pipe  ar- 
ranged to  direct  a  spray  of  water  onto  the 
bottles  in  the  conveyer  after  they  leave  the 
hot-water  compartment  of  said  tank,  substan- 
tially as  described. 

EDWARD  WAGNER. 

In  presence  of — 
E.  S.  KNIGHT, 
N.  V.  ALEXANDER. 


55 


60 


7° 


75 


80 


s 

oo 

DISCLAIMER. 

CO 

o      607,304.— Edvnrd  Wagner,  St.  Louis,  Mo.      BEER-PASTEURIZING  APPARATUS.     Patent 
dated  July  12,  1898.     Disclaimer  filed  October  23,  1903,  by  the  patentee  and  the 
assignee,  The  Model  Bottling  Machinery  Company. 
Enter  their  disclaimer — 

CB 

"  To  that  part  of  the  claim  in  said  specification  which  is  in  the  following  words, 
J»  (being  lines  54,  55,  5C,  57,  58,  59,  60,  Gl,  62,  and  63  on  page  2  of  the  specification,) 
_£  to  wit : 

"While  I  have  described  the  apparatus  for  use  in  pasteurizing  beer,  I  wish  it  under- 
stood that  I  do  not  limit  myself  to  its  use  for  this  purpose.     Another  use  to  which  I 
wish  topjut  it  is  to  the  soaking  of  empty  bottles  in  cleansing  them.    It  is  well  adapted 
to  this  use,  and  in  such  use  the  partitions  5  and  6  may  be  employed,  or,  if  desired. 
_      such  partitions  may  be  omitted  and  the'  tank  therefore  contain  but  a  single  compart- 
,£       ment."— [Official  Gazette,  October  #7,  1903. 

Is 

o 


~p    — 
' 


No.  607,770. 


(No  Model.) 


W.  J.  BUFF. 
APPARATUS  FOR  PASTEURIZING  BEER. 

(Application  Sled  June  8,  1887.) 


Patented  July  19,  1898. 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM   J.    RUFF,    OF    QUINCY,    ILLINOIS. 
APPARATUS  FOR  PASTEURIZING   BEER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  607,770,  dated  July  19,  1898. 

Application  filed  Jnne  5, 1897,   Serial  No.  639,581.   (No  model.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  WILLIAM  J.  RUFF,  a 
citizen  of  the  United  States,  residing  at 
Quincy,  Adams  county,  State  of  Illinois,  have 
5  invented  a  certain  new  and  useful  Improve- 
ment in  Apparatus  for  Pasteurizing  Beer,  of 
which  the  following  is  a  full,  clear,  and  exact 
description,  reference  being  had  to  the  ac- 
companying drawings,  forming  part  of  this 

10  .specification. 

My  invention  has  for  its  object  an  improved 
apparatus  to  be  utilized  in  pasteurizing  beer, 
whereby  the  operation  is  more  perfectly  car- 
ried out  and  the  beer  more,  effectually  and 

15  uniformly  treated  and  its  chemical  properties 
preserved. 

,The  manufacture  of  beer  is  based  upon 
many  material  changes,  many  of  which  are 
of  a  chemical  nature,  both  in  the  raw  mate- 
so  rial  employed  and  in  the  product  itself.  The 
barley  by  proper  manipulation  becomes  malt 
to  properly  fit  it  for  brewing,  as  the  starch  is 
put  in  a  condition  for  saccharification  by  be- 
ing exposed  to  diastatic  action  at  proper  tem- 

25  peratures,  which  converts  the  starch  into 
sugar  and  dextrin,  the  latter  being  a  by-prod- 
uct of  starch.  The  albuminoids  are  in  part 
extracted  and  in  part  remain  unchanged  in 
the  beer.  The  albuminoids  and  the  dextrin 

30  which  remain  unchanged  in  the  beer  impart 
fullness  of  taste  and  body  to  the  beer  and 
are  considered  the  nutritive  qualities  of  the 
beer.  During  fermentation  the  sugar  is  con- 
verted into  alcohol  and  carbonic -acid  gas. 

35  Some  forms  of  albumen  are  absorbed  by  the 
yeast,  while  others  remain  unchanged  (in  so- 
lution) in  the  beer,  as  stated  above. 

When  beer  is  ready  for  market  and  it  is  in- 
tended to  preserve  it  for  a  long-distance  ship- 

40  ment  or  where  the  same  will  be  used  slowly, 
it  is  customary  to  accomplish  this  to  use  chem- 
ical preservatives  or  to  sterilize  the  beer  by 
means  of  heat.  This  latter  is  commonly 
termed  "pasteurization"  of  beer,  and  is  the 

45  method  usually  employed,  as  the  beer  is  more 
healthful  than  where  chemical  preservatives 
are  used ;  but  there  are  also  objections  to  this 
method,  notably  the  secretions  of  albumen 
from  the  soluble  to  the  insoluble  form, which 

50  greatly  impairs  the  nutritive  quality  of  the 
beer.  This  change,  which  is  of  a  chemical  na- 
ture,  is  the  result  of  exposing  the  boer  to 


heat,  and  is  also  proportionate  to  the  length 
of  time  the  beer  is  exposed  to  the  heat.    It 
is  therefore  important  to  rapidly  lioat  the  55 
beer  and  to  rapidly  cool  it  after  it  has  been 
sufficiently  heated,   as    the    rapid    heating 
shortens  the  duration  of  the  process  and  the 
rapid  cooling  removes  the  beer  in  a  few  mo- 
ments from  the  hurtful  effects  of  the  heat,  Co 
which  are  the  secretions  of  albumen,  losses  of 
the  highly-expanded  carbonic-acid  gas,  and 
the  volatile  alcohol  contained  in  the  beer 
through  the  pores  of  the  cork.    Rapid  cooling 
condenses  the  gas,  which,  with  the  alcohol,  is  65 
reabsorbed  and  retained  by  the  beer. 

It  has  heretofore  been  the  practice  to  heat 
the  beer  by  introducing  steam  or  hot  water 
into  the  tank  containing  the  bottles  immersed 
in  cold  water,  and  this  process  is  necessarily  70 
slow,  because  if  the  steam  or  hot  water  is  in- 
troduced too  fast  the  bottles  will  break  un- 
der the  sudden  change  of  temperature.  Af- 
ter the  beer  has  been  heated  sufficiently  it 
has  been  the  practice  heretofore  to  allow  the  75 
bottles  to  stand  in  the  hot  water,  and  the 
only  efforts  to  reduce  this  temperature  and 
avoid  the  chemical  changes  referred  to  have 
been,  so  far  as  my  knowledge  goes,  an  at- 
tempt to  cool  the  beer  by  the  introduction  of  80 
cold  water  to  the  tank.  This  method  of  cool- 
ing is  also  necessarily  very  slow  for  the  rea- 
son that  if  cold  water  is  admitted  otherwise 
than  very  slowly  to  the  tank  the  bottles  will 
be  broken,  and  this  method,  therefore,  re-  85 
quires  considerable  time  to  cool  the  bottles, 
and  the  beer  thus  remains  hot  for  a  long  time 
and  secretions  occur  and  also  the  loss  of  ex- 
panded gas  and  alcohol,  and  the  action  of  the 
hot  water  on  the  corks  makes  them  spongy  90 
and  extracts  tannic  acid  therefrom,  which 
percolates  into  the  beer,  and  this  being  a  re- 
agent for  albumen  makes  the  beer  turbid, 
and  thus  it  will  be  seen  that  chemical  actions 
are  directly  involved,  both  in  the  time  con-  95 
sumed  in  heating  the  beer  and  the  time  con- 
sumed in  cooling  it.  With  my  improved  ap- 
paratus, which  is  hereinafter  described,  and 
pointed  out  in  the  claims,  I  heat  the  beer  by 
introducing  water  of  gradually-increasing  ioc 
temperature,  which  can  be  done  rapidly  with- 
out danger  of  breaking  the  bottles,  and  I  cool 
the  beer  by  water  of  gradually  -  decreasing 
temperature,  usually  in  ten  or  fifteen 


007,770 


utos,  thus  gradually  yet  rapidly  and  effec- 
tually reducing  the  chances  of  changes  oc- 
curring in  the  beer  and  retaining  the  chem- 
ical properties  in  the  beer,  and  it  remains 
5  more  healthful,  has  more  nutritive  and  stimu- 
lating qualities,  and  has  all  the  characteris- 
tics of  fresh  keg-beer  and  there  are  absent  the 
usual  secretions  deposited  out  of  coagulated 
albumen,  and  by  preventing  these  secretions 

10  the  beer  remains  almost  unchanged  and  is 
only  effected  during  the  time  actually  neces- 
sary to  expose  it  to  sufficient  heat  to  insure 
stability. 
Referring  to  the  drawings.  Figure  I  is  a  side 

15  view,  part  in  vertical  section  and  illustrative 
of  my  improved  apparatus.  Fig.  II  is  a  hori- 
zontal section  taken  on  line  II  II,  Fig.  I. 
Fig.  Ill  is  an  end  view.  Fig.  IV  is  a  detail 
vertical  section  taken  on  line  IV  IV,  Fig.  II. 

20  Fig.  V  is  an  enlarged  detail  view,  part  in 

section  and  part  in  elevation  and  snowing  a 

modification.    Fig.  VI  is  a  sectional  view  of 

the  jet-pump.     , 

1  represents  a  tank  having  a  closed  bottom 

25  2,  above  which  is  a  perforated  false  bottom 
or  partition  3.  About  midway  of  the  height 
of  the  tank  there  is  also  preferably  placed  a 
perforated  partition  4.  The  bottles  are  placed 
on  the  partitions  3  and  4.  5  represents  a  jet- 

30  pump,  which  may  be  of  any  well-kriown  form 
or  type.  (See  Fig.  VI.)  6  is  an  eduction-pipe 
leading  from  the  pump  to  the  center  of  the 
bottom  of  the  tank,  through  which  it  extends. 
This  pipe  connects  with  a  head  7,  located 

35  within  the  tank  beneath  the  false  bottom  3. 
Communicating  with  this  head  7  are  longi- 
tudinal imperforate  feed-pipes  8  and  trans- 
verse imperforate  feed-pipes  9.  The  pipes  9 
communicate  with  longitudinal  perforated 

40  distributing-pipes  10,  and  at  the  ends  of  the 
pipes  10  and  the  pipes  8  are  transverse  per- 
forated distributing-pipes  11.  The  perfora- 
tions in  the  pipes  10  are  preferably  in  each 
side  thereof,  so  that  the  water  will  escape  in 

45  both  directions  from  these  pipes,  as  indicated 
by  the  arrows,  Figs.  II  and  IV,  and  the  per- 
forations in  the  pipes  11  are  preferably  made 
in  the  outer  sides  thereof,  so'  that  the  water 
will  escape  toward  the  end  of  the  tank,  as 

50  shown  by  the  arrows  in  Fig.  II,  and  I  thus  ob- 
tain an  even  and  uniform  distribution  of  the 
water. 

12  represents  a  pipe  connecting  with  the 
suction  side  of  the  pump  5.    This  pipe  has 

55  branches  13  extending  to  the  right  and  left, 
as  shown  in  Fig.  II,  and  which  project  aronnd 
the  sides  of  the  tank,  preferably  about  to  the 
center  thereof,  as  shown  in' Fig.  I.  These 
pipes  13  have  extensions  14  leading  to  the 

60  right  and  to  the  leftand  communicating  with 
pipes  15,  that  communicate  with  the  interior 
of  the  tank. 

16  represents  a  steam-pipe,  and  17  a  water- 
pipe  connecting  with  the  pump  5. 

65  In  operation  the  bottles  are  placed  in  the 
tank  on  the  partitions  3  and  4,  and  the  tank 
is  then  filled  with  water  up  to  the  Height  or  a 


little  above  the  line  of  the  pipes  15,  the  vari- 
ous pipes  referred  .to  being  filled  with  water 
passing  from  the  tank.    Steam  is  now  turned  70 
on  by  opening  the  valve  in  pipe  1C,  and  it 
creates  a  circulation  of  water  through  the 
pipes  and  the  tank,  as  indicated  by  the  arrows, 
the  water  being  gradually  heated  outside  the 
tank  and  the  circulation  being  kept  up  at  a  75 
rapid  rate,  preferably  at  the  rate  of  about 
sixty  gallons  per  minute.     This  is  continued 
until  shortly  before  the  final  maximum  tem- 
perature contemplated  in  pasteurizing  pro- 
cesses is  reached  at  the  top  of  the  tank,  and  So 
the  steam  isihen  turned  off.    The  reason  for 
turning  off  the  steam  before  the  temperature 
of  the  water  at  the  top  of  the  tank  indicates 
the  final  temperature  desired  is  because  heat 
naturally  rises  and  the  water  being  some  de-  85 
grees  warmer  at  the  bottom  of  the  tan  k  the  tem- 
perature will  diffuse  itself  equally  through- 
out the  tank,  so  that  when  the  steam  is  turned 
off  the  water  at  the  top  of  the  tank  will  con- 
tinue to  increase  in  temperature,  and  hence  90 
the  desirability  of  turning  off  the    steam 
shortly  before  the  water  at  the  top  of  the 
tank  indicates  the  temperature  finally  de- 
sired.   After  the  steam  has  been  turned  off 
for  some  time  the  temperature  of  the  water  95 
will  fall,  partly  owing  to  contact  with  the 
surrounding  atmosphere  and  partly  owing 
to  the  beer  in  the  center  of  the  bottles  being 
still  cooler  than  that  adjacent  to  the  walls 
of  the  bottles.    The  steam  is  therefore  turned  i  oo 
on  again  after  a  lapse  of  a  few  minutes  and 
the  temperature  brought  up  to  the  desired 
point,  and  this  is  repeated  until  there  is  no 
more  perceptible  falling  off  of  the  temper- 
ature.   Not  more  than  one-half  of  an  hour  to 
three-quarters  of  an  hour  ought  to  bo  con- 
sumed for  this  purpose.     The  apparatus  is 
now  allowed  to  stand  for  about  one  hour,  so 
that  the  beer  in  the  bottles  is  uniformly  heat- 
ed throughout  and  all  germs  destroyed,  and 
the  cooling  process  is  then  started,  and  to  fully 
preserve  the  chemical  properties  of  the  beer 
this  also  must  be  done  as  speedily  as  possible. 
This  with  my  improved  apparatus  can  bo 
accomplished  very  rapidly,  within  ten  or  fif-  115 
teen  minutes,  and  thus  the  chemical  proper- 
ties of  the  beer  be  preserved,  as  explained. 
To  cool  the  beer,  the  jet-pump  is  started  by 
turning  on  cold  water  in  pipe  17.     The  pump 
now  draws  the  hot  water  from   the  tank  120 
through  the  suction-pipe  and  its  branches  and 
mixes  it  with  the  cold  water,  by  which  it  is 
moderated,  and  this  water  is  forced  through 
the  pipe  6  at  the  bottom  of  the  tank.    The 
flow  is  kept  up,  additional  cold  water  being  125 
turned  on,  if  necessary,  until  the  beer  in  the 
bottles  has  cooled  to  a  proper  temperature, 
and  the  bottles  may  then  be  removed.    The 
mixing  of  the  cold  water  with  the  hot  water 
taking  place  outside  of  the  tank  causes  the  130 
former  to  be  moderated  by  the  latter  before 
it  reaches  the  tank,'  and  thus  the  bottles  and 
the  beer  are  gradually  cooled  down  without 
danger  of  the  bottles  being  broken,  whereas, 


607,770 


B 


if  cold  water  were  admitted  by  itself  to  the 
tank  the  bottles  wonld  be  broken,  and  thus  it 
will  be  observed  how  the  chemical  properties 
in  the  beer  may  be  maintained  by  the  use  6f 

5  my  improved  method  and  which  would  be  to 

a  great  extent  lost,  as  explained,  if  the  beer 

were  allowed  to  stand  until  it  cooled  off  by 

the  natural  escape  of  heat. 

The  foregoing  has  been  demonstrated  by 

10  practical  experience  in  the  use  of  iny  method 
and  apparatus. 

By  providing  the  feed  and  distributing, 
pipes  in  the  bottom  of  the  tank,  as  shown  and 
explained,  there  is  an  even  distribution  of  the 

15  water  at  the  bottom  of  the  tank,  and  provid- 
ing the  suction-pipe  12  with  the  pipes  com- 
municating therewith  and  with  the  top  of  the 
tank  the  water  is  taken  from  the  tank  evenly 
during  the  process  of  circulation. 

20  If  desired,  the  pipe  6  may  pass  through  the 
tank  from  one  end  or  side  to  the  head  7,  as 
shown  in  Fig.  V,  and  this  I  prefer  in  many 
cases,  as  the  water  surrounding  said  pipe  6  and 
the  imperforate  pipes  still  further  moderates 

25  the  temperature  of  the  incoming  water  dur- 
ing the  cooling  process  and  also  condenses 
the  steam  and  attemperates  the  water  during 
the  heating  period. 
While  I  prefer  and  while  my  improvement 

30  is  most  effectually  carried  out  by  both  heat- 
ing the  beer  by  water  of  gradually-increasing 
temperature  and  cooling  it  by  water  of  grad- 
ually-decreasing temperature,  still  my  inven- 
tion may  in  a  measure  be  carried  out  by  heat- 

35  ing  the  beer  by  the  use  of  water  of  gradually- 
increasing  temperature  and  then  cooling  the 
beer  in  the  old  way  or  by  heating  the  beer  in 
the  old  way  and  then  cooling  it  by  the  use  of 
water  of  gradually-decreasing  temperature, 

40  as  in  either  instance  the  duration  of  the  pas- 
teurizing process  will  be  shortened,  and  the 
chemical  and  alcoholic  properties  of  the  beer 
will  bo  preserved  to  the  extent  that  my  im- 
provement is  used. 

45      I  claim  as  my  invention — 

1.  An  apparatus  "for  pasteurizing  bottled 
liquids  comprising  a  tank  adapted  to  receive 
the  bottled  liquid  to  be  treated,  means  for 
circulating  water  through  said  tank,  and 

50  moans  located  outsidefof  the  tank  for  com- 
mingling a  heating  or  a  cooling  liquid  with 
the  water,  as  it  passes  from  and  to  the  tank, 
for  changing  the  temperature  of  the  water 
before  it  is  introduced  into  the  tank;  where- 

55  by  the  temperature  of  the  bottled  liquid  to  be 
treated  is  raised  and  lowered  by  constantly 
replacing  the  tank-contained  water  by  water 
of  changed  temperature  until  the  desired  tem- 
perature within  the  tank  is  reached  for  both 


heating  and  cooling  the  beer;  substantially  as  60 
described. 

2.  In  an  apparatus  for  pasteurizing  beer, 
the  combination  of  a  tank  for  containing 
water,  a  perforated  partition  within  the  tank 
for  supporting  the  bottles,  a  jet-pump,  sue-  65 
tion-pipe  connecting  with  the  jet-pump  and 
having  branches  communicating  with  the  up- 
per part  of  said  tank,  an  eduction-pipe  con- 
nected to  the  jet-pump  and  extending  to  the 
bottom  of  the  tank,  and  steam  and  cold- water  70 
pipes  connecting  with  said  pump,  substan- 
tially as  set  forth. 

3.  In  an  apparatus  for  pasteurizing  beer, 
the  combination  of  a  tank  for  containing 
water,  a  perforated  partition  within  the  tank  75 
for  supporting  the  bottles,  a  jet-pump,  a  suc- 
tion-pipe connecting  with  the  jet-pump,  and 
having  branches  communicating  with  the  up- 
per part  of  said  tank,  an  eduction-pipe  con- 
nected to  the  jet-pump  and  extending  to  the  80 
bottom  of  thetank,distributing-pipes  located 
within  the  tank  at  the  bottom  thereof  and 
communicating  with  said  eduction-pipe,  and 
steam  and  cold-water  pipes  connecting  with 
said  pump,  substantially  as  set  forth.        .      85 

4.  In  an  apparatus  for  pasteurizing  beer, 
the  combination  of  a  tank  containing  water, 
a  perforated  partition  within  the  tank  for 
supporting  the  bottles,  a  jet-pump,  a  suction- 
pipe  connecting  with  the  jet-pump  and  hav-  90 
ing  branches  communicating  with  the  upper 
part  of  said  tank,  an  eduction-pipe  connected 

to  the  jet-pump  and  extending  to  the  bottom 
of  the  tank,  feed-pipes  8  and  9,  and  distribut- 
ing-pipes 10  and  11  located  within  the  tank  95 
at  the  bottom  thereof  and  communicating 
with  said  eduction-pipe,  and  steam  and  water 
pipes  connecting  with  said  pump,  substan- 
tially as  set  forth. 

5.  In  an  apparatus  for  pasteurizing  beer,  ior 
the  combination  of  a  tank  for  containing 
water,  a  perforated  partition  within  the  tank 
for  supporting  the  bottles,  a  jet-pump,  a  suc- 
tion-pipe connecting  with  the  jet-pump,  and 
communicating  with  the  upper  part  of  the  105 
tank  through  means  of  pipes  13,  14  and  15, 

an  eduction-pipe  connected  to  the  jet-pump 
and  extending  to  the  bottom  of  the  tank,  feed- 
pipes 8  and  9,  and  distributing-pipes  10  and 
11  located  within  the  tank  at  the  bottom  no 
thereof  and  communicating  with  the  said 
eduction-pipo,and  steam  and  cold-water  pipes 
connecting  with  said  pump,  substantially  as 
set  forth. 

WILLIAM  J.  RUFF. 
In  presence  of — 

GERHARD  G.  ARENDS,  Jr., 

J.  II.  DUKER. 


No.  654,369. 


(No  Model.) 


E.  WAGNER. 
APPARATUS  FOR  PASTEURIZING  BEER. 

(Application  filed  June  30,  1890.) 


Patented  July  24,  1900. 


) 


UNITED  STATES  PATENT  OFFICE. 


EDWARD  WAGNER,  OF  ST.  LOUIS,  MISSOURI,  ASSIGNOR  TO  THE  MODEL 
BOTTLING  MACHINERY  COMPANY,  OF  SAME  PLACE. 


APPARATUS  FOR  PASTEURIZING   BEER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  664,369,  dated  J-.ily  24.  1900. 
Application  filed  June  30, 1899.   Serial  No.  722,439,   (No  model.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  EDWAKD  WAGNER,  a 
citizen  of  the  United  States,  residing  at  the 
city  of  St.  Louis,  in  the  State  of  Missouri, 
5  have  invented  a  certain  new  and  useful  Im- 
provement in  Apparatus  for  Pasteurizing 
Beer,  of  which  the  following  is  a  full,  clear, 
and  exact  description,  such  as  will  enable 
others  skilled  in  the  art  to  which  it  apper- 

10  tains  to  make  and  use  the  same,  reference 
being  had  to  the  accompanying  drawings, 
forming  part  of  this  specification. 

This  invention  relates  to  an  improved  ap- 
paratus for  pasteurizing  beer,  the  object  be- 

1 5  ing  to  provide  a  simple,  cheap,  and  con  venient 
apparatus  for  treating  the  bottled  beer  to  de- 
stroy the  yeast  moleculesand  germs  contained 
therein,  whereby  further  fermentation  is  pre- 
vented. 

20  The  invention  consists  in  the  improved  ap- 
paratus hereinafter  fully  described,  particu- 
larly pointed  out  in  the  claims,  and  clearly 
illustrated  by  the  accompanying  drawings,  in 
which — 

25      Figure  1  is  a  vertical  longitudinal  sectional 
view  of  my  improved  apparatus.     Fig.  2  is  a 
top  plan  view  of  the  same.     Fig.  3  is  an  e** 
larged  detail  view  of  the  chain  on  which  the 
bottle-carriers  are  mounted.     Fig.  4  is  a  sirni- 

30  lar  view  illustrating  a  slightly-different  man- 
ner of  mounting  the  bottle-carriers  on  the 
chain.  Fig.  5  is  a  detail  view  of  the  bottle- 
support.  Fig.  6  is  a  detail  view  of  a  modified 
form  of  bottle-support. 

35  Referring  now  more  particularly  to  the 
drawings.a  indicates  a  tank  made,  preferably, 
of  sheet  metal  and  divided  by  partition- walls 
6  and  c  into  compartments  d,  e,  and  /,  adapted 
to  contain  a  pasteurizing  fluid,  the  compart- 

40  ments  being  provided  with  suitable  supply 
and  overflow  pipes.  (Notshown.)  Said  tank 
is  supported  by  vertical  standards  g,  between 
which  are  arranged  cross-pieces  h,  preferably 
T-shaped  in  cross-section.  The  standards 

45  extend  some  distance  above  the  tank  and  are 
connected  at  their  upper  ends  by  horizon- 
tally-arranged L-shaped  rails  i,  while  cross- 
pieces./  also  connect  the  upper  ends  of  the 
standards.  Rails  i  carry  suitable  journal- 

50  boxes,  in  which  are  mounted  sTiafts  having 
sprocket-wheels  k  and  I,  the  former  being  lo- 


cated at  the  front  end  of  the  machine  and 
the  latter  at  the  rear  end  thereof.  These 
sprockets  k  and  I  are  preferably  arranged  in 
pairs  and  are  fixed  to  their  respective  shafts.  55 

in  indicates  L-shaped  rails  or  elongated 
brackets,  which  are  secured  to  the  inner  faces 
of  the  side  walls  of  the  several  compartments 
of  the  tanks  near  the  upper  edges  thereof, 
while  above  the  ends  of  said  rails  are  mounted  60 
pairs  of  idle  sprockets  n  on  suitable  shafts  ex- 
tending across  the  top  of  the  tank. 

o  indicates   idle  sprockets  of  somewhat 
larger  diameter  than  the  sprockets  n  or  of  such 
diameter  that  the  bottles  carried  by  the  sup-  65 
ports  will  clear  the  shafts  of  said  sprockets. 
The  tank  is  provided  with  suitable  pockets 
or  offsets  p  in  its  side  walls  for  receiving  the 
idlers  o  for  the  purpose  of  enabling  said 
sprockets  to  run. free  and  not  to  be  partially  70 
submerged  in  the  contents  of  the  tank.  These  • 
sprockets  o  are  in  juxtaposition  to  the  parti- 
tion-walls 6  and  c  and  also  arranged  between 
the  ends  of  the  several  rails  m  in  the  tank. 

q  indicates  parallel  endless  chains,  which  75 
run  over  sprockets  k,  I,  and  o  and  under  the 
sprockets  n,  which  last-mentioned  sprockets 
force  the  chains  down  onto  the  rails  m,  while 
the  sprockets  o,  between  said  rails,  cause  the 
chains  to  rise  over  the  partitions  in  the  tank.  80 
Chains  q  preferably  consist  of  the  links  r, 
through  whose  eyes  pass  rods  s,  said  rods  be- 
ing common  to  both  chains.    The  usual  spac- 
ing-blocks i  are  arranged  between  the  links 
of  the  chain  for  well-understood  purposes.  85 
Rods  s  carry  bottle-supports,  preferably  such 
as  shown  in  Figs.  5  and  6,  in  which  former  the 
support  (marked  u)  consists  of  a  rod  or  wire 
so  bent  as  to  form  eyes  at  its  extremity,  which 
encircle  the  rods  s,  while  the  middle  portion  90 
of  the  rod  or  wire  is  looped  and  then  bent  to 
form  the  rearwardly-opening  pocket  for  re- 
ceiving the  neck  of  the  bottle,  the  flange 
forming  the  month  of  the  bottle  resting  on 
the  rod  or  wire  and  supporting  the  bottle,  as  95 
shown  by  dotted  lines  in  Fig.  5. 

In  Fig.  6  the  bottle-support  consists  of  a 
wire  v,  formed  with  eyes  or  bent  portions,  by 
which  the  same  may  be  attached  to  the  rods 
s,  the  extremities  of  said  rod  or  wire  crossing  100 
each  other  and  forming  a  yielding  support, 
having  a  contracted  mouth  through  which 


664,369 


the  neck  of  the  bottle  is  forced  and  tightly 
held  in  position,  the  bottle  being  supported 
by  the  flange  "forming  the  mouth,  as  shown 
by  dotted  lines. 

5  In  using  the  construction  shown  in  Fig.  3 
the  pocket  preferably  opens  toward  the  rear 
end'of  the  machine,  so  that  the  resistance 
encountered  by  the  bottles  passing  through 
the  pasteurizing  fluid  of  the  compartments 

10  tends  to  firmly  seat  the  bottle  in  this  support. 

The  support  shown  in  Fig.  6  in  grasping 

the  neck  of  the  bottle  may  open  either  to-. 

ward  the  front  or  rear  end  of  the  machine,  as 

is  obvious,  but  preferably  toward  the  Fear 

15  end,  and  this  construction  has  the  advantage 
of  being  capable  of  employment  in  connec- 
tion with  empty  bottles  when  it  is  desired  to 
wash  them  in  the  tank,  the  yielding  mouth 
preventing  the  empties  from  floating  and  es- 

20  caping  from  their  supports. 

As  shown  in  JFig.  3,  the  eyes  of  the  supports 
which  encircle  the  rods  s  abut  against  each 
other,  and  thus  space  the  supports  the  proper 
distance  apart,  or,  as  shown  in  Fig.  4,  wash- 

25  era  w  may  be  strung  on  the  rods  s,  between 
the  supports,  to  act  as  spacers  therefor. 
Sleeves  x  are  also  preferably  employed  on  the 
rods  s  to  act  as  distance-pieces  between  the 
chains;  but  these  sleeves  can  be  dispensed 

30  with,  in  which  event  the  bottle -supports 
proper  will  act  as  distance-pieces.  Any  suit- 
able gearing  or  power -transmitting  device 
may  be  employed  for  driving  either  of  the 
sprockets  k  or  I;  but  I  prefer  to  drive  the 

35  rear  sprocket,  as  the  weight  in  the  construc- 
tion shown  in  Fig.  1  is  on  the  lower  side  of 
the  chain  and  will  then  be  pulled  through  the 
tank. 
An  attendant  stands  at  the  front  end  of  the 

40  machine  and  introduces  the  bottles  in  their 
supports,  which  bottles  are  then  carried  on- 
ward by  the  chains  and  submerged  in  the 
pasteurizing  fluid  of  compartment  d.  The 
sprockets  are  partially  relieved  of  the  weight 

45  of  the  bottles  by  the  rails  TO,  the  sprockets  n 
at  the  ends  of  said  rails  holding  the  chains  in 
the  proper  position  thereon.  As  the  bottles 
approach  the  rear  end  of  the  first  compart- 
ment the  chain  is  elevated  by  the  first  pair  of 

50  sprockets  o  and  the  bottles  clear  the  parti- 
tion 6,  after  which  they  sink  into  the  pasteur- 
izing fluid  of  the  second  compartment  e,  where- 
in the  chains  are  likewise  supported  by  rails 
m,  the  idle  sprockets  n  at  the  ends  holding 

55  said  chains  in  their  proper  position.  As  the 
chains  are  elevated  by  the  second  pair  of 
sprockets  o  in  order  that  the  bottles  may  clear 
the  partition  c  said  bottles  receive  the  spray 
from  a  pipe  y.  The  chains  in  this  compart- 

60  mentare  supported  on  said  rails  m,  being  held 
thereon  by  idle  sprockets  n,  as  already  de- 
scribed, after  which  the  chains  rise  upwardly 
to  the  driving-sprockets  I,  and  in  rising  the 
bottles  receive  the  spray  from  a  second  pipe 

65  y.  An  attendant  at  the  rear  end  of  the  ma- 
chine receives  the  bottles  as  they  emerge  from 


the  last  tank  mid  removes  them  from  their 
supports. 

By  arrangiug'fhe  endless  conveyer  whereby 
it  passes  downwardly  at  an  inclination  into  70 
the  tank  at  the  forward  end  thereof  and  up- 
wardly at  an  inclination  from  the  rear  end 
and  in  returning  travel»»b0ve<the8»me<ev4ry 
bottle  on  the  cohveyer'isTit'&ll  times  accessi- 
ble to  the  operator's  hand  and  inconvenience  75 
in  loading  and  unloading  is  obviated,  because 
the  operator  can  stand  close  under  the  ap- 
proaching or  receding  line  of  bottles  and  with 
ease  place  or  remove  the  same.    It  is  also  ob- 
viously easier  to  install  a  plant  of  this  char-  80 
aoter,  where  the  conveyor  passes  on  supports 
over  instead  of  under  the  machine. 

In  order  to  take  up  the  slack  of  the  chains, 
one.pair  of  the  idle  sprockets  n  are  prefer- 
ably vertically  adjustable  by  means -of  .a  .pin-  85 
ion  -  rack  mechanism  operated  -by  a  hand- 
wheel.     (Shown  in  Fig.  1.) 

To  prevent  the  bo'ttles  being  affeoted'by  the 
atmosphere  after  they  are  dipped  in  the-paa- 
teurizing  fluid  of  compartment  d,  -1  .provide  90 
a  housing  9,  which  incloses  the  first  pair  of 
sprockets  o  and  the  adjacent  sprockets  n,  said 
housing  extending  across  the  machine,  so-as 
to  form  a  chamber. 

Having  thus  fully  described  my  invention,  95 
what  I  claim,  and  desire  to  secure  by  Letters 
Patent  of  the  United  States,  is— 

1.  In  an  apparatus  of  the  character  8e» 
scribed,  the  combination  with  a  tank  of  an 
endless  carrier,  and  bottle-supports  pivotally  too 
mounted  on  said  carrier,  the  pockets  of  which 
open  toward  the  rear  end  of  the  machine,  said 
supports  cooperating  with  the  necks  of  the 
bottles  to  suspend  them,  substantially  as  de- 
scribed. 105 

2.  In  an  apparatus  of  the  character  de- 
scribed, the  combination  with  a  tank  of  an 
endless  carrier,  individual  bottle  -  supports 
carried  by  said  carrier,  said  supports  cooper- 
ating with  the  necks  of  the  bottles  to  suspend  no 
them,  whereby  each  support  and  its  suspended 
bottle  is  capable  of  independent  movement, 
substantially  as  described. 

3.  In  an  apparatus  of  the  character  dej 
scribed,  the  combination  with  a  tank  of  an  n3 
endless  carrier  dipping  into  said  tank  and  in- 
dependently-movable bottle-supports  pivoted 

to  said  endless  carrier,  said  bottle-supports 
cooperating  with  the  necks  of  the  battles  to 
suspend  them,  substantially  as  described.  126 

4.  In  an  apparatus  of  the  character  de- 
scribed, the  combination  with  a  tank  of  an 
endless  carrier,  comprising  parallel  chains 
and  connecting-rods,  and  bottle-supports  piv- 
otally mounted  on  said  rods  for  suspending  125 
the  bottles  by  their  necks,  substantially  as 
described. 

5.  In  an  apparatus  of  the  character  de- 
scribed, the  combination  with  a  ,tack  of  an 
endless  carrier,  comprising  a  pair  of  chains  130 
and  connecting  -  rods,  and  independently- 
movable  bottle-supports  pivoted  to  said  rods 


654,369 


for  suspending  the  bottles  by  their .  necks, 
substantially  as  described. 

C.  In  an  apparatus  of  the  character  de- 
scribed, the  combination  with  a  tank  of  an 
5  endless  carrier,  comprising  a  pair  of  chains 
and  connecting-rods,  means  for  driving  said 
carrier,  and  bottle-supports  pivotally  mount- 
ed on  said  rods  for  suspending  the  bottles  by 
their  necks,  the  pockets  in  said  supports  open- 

10  ing  only  toward  the  rear  end  of  the  machine, 
substantially  as  described. 
•  7.  The  combination  with  parallel  chains, 
composed  of  links  and  spacing  -  blocks,  of 
pivot- rods  or  pintles  passing  through  the  eyes 

15  of  said  links  and  spacing-blocks,  and  bottle- 
supports  mounted  on  said  rods  or  pintles  and 
interposed  between  said  chains,  said  bottle- 
supports  receiving  the  necks  of  the  bottles 
whereby  said  bottles  are  suspended  and  ca- 

20  pable  of  independent  movement,  substan- 
tially as  described. 

8.  The  combination  with  parallel  links  and 
chains,  composed  of 'links  and  spacing- blocks, 
of  pivot-rods  or  pintles  passing  through  the 

25  eyes  of  said  links  and  spacing-blocks,  and  a 
plurality  of  bottle-supports  mounted  on  said 
rods  or  pintles,  said  bottle-supports  being  so 
arranged  as  to  assist  in  spacing  the  chains,, 
substantially  as  described. 

30  9.  The  combination  with  parallel  chains 
composed  of  links  and  spacing- blocks,  of  pin- 
tles common  to  both  chains  and  passing 
through  the  eyes  of  said  links  and  spacing- 
blocks,  sleeves  or  washers  on  said  pintles  be- 

35  tween  the  chains,  and  a  plurality  of  bottle- 
supports  mounted  on  the  pintles  between  said 
chains,  substantially  as  described. 

10.  The  combination  with  parallel  chains, 
'composed  of  links  and  spacing -blocks,  of 

40  pivot-rods  or  pintles  passing  through  the  eyes 
of  said  links  and  spacing-blocks,  sleeves  en- 
circling said  pintles  for  spacing  said  chains, 
and  a  plurality  of  bottle-supports  mounted 
upon  said  pintles  between  said  chains,  sub- 

45  stantially  as  described. 

11.  The  combination  with  a  tank,of  sprock- 
ets arranged  at  each  end  thereof,  idle  sprock- 
ets arranged  above  the  tank  in  pairs,  some  of 
which  .idle  sprockets  are  of  larger  diameter 

50  than  others,  an  endless  carrier  passing  over 
and  under  said  sprockets,  bottle-supports 
pivotally  mounted  on  said  endless  carrier  for 
suspending  the  bottles  by  their  necks,  and 
partition- walls  in  the  tank  opposite  the  sprock- 

55  ets  of  larger  diamete'r,  substantially  as  de- 
scribed. 

12.  The  combination  with  a  tank  bavin? 


rails  arranged  therein  and  rails  supported 
thereabove,  sprockets  at  the  ends .  of  said 
rails,  an  endless  carrier  composed  of  parallel  60 
chains  and  connecting-rods  cooperating  with 
said  rails  and  sprockets,  and  bottle-supports 
pivotally  mounted  on  said  rods  for  suspend- 
ing the  bottles  by  their  necks,  substantially 
as  described.  65 

13.  The  herein  -  described  bottle  -  carrier 
comprising  a  rpd'or  wire  bent  or  formed  with 
eyes  or  attaching  devices,  the  ends  thereof 
crossing  each  other  to  form  an  open-ended 
pocket  with  a  contracted  mon  Unsubstantially  70 
as  described. 

14.  The  combination  with  a  tank  of  rails 
supported  thereabove,  sprockets  mounted  on 
said  rails  beyond  the  ends  of  the  tank,  sprock- 
ets mounted  along  the  upper  edges  of  the  75 
tank,  an  endless  carrier  composed  of  chains 
and  connecting-rods  which  codperate  with 
said  sprockets  in  such  manner  that  the  chains 
travel  at  an  angle  downwardly  into  and-  up- 
wardly from  the  ends  of  the  tank  and  follow  So 
a  serpentine  course  or  zigzag  path  between 
the  ends  of  the  tank,  and  bottle -carriers 
mounted  on  said  connecting-rods,  substan- 
tially as  described. 

15.  The  combination  with  a  tank  of  an  end-  85 
less  carrier,  bottle-carriers  pivotally  mount- 
ed on  said  endless  carrier  adapted  to  cooper- 
ate with  the  necks  of  the  bottles,  rails  sup- 
ported above  said  tank  extending  beyond  the 
ends  thereof,  sprocket-wheels  mounted  upon  90 
said  rails  beyond  the  ends  of  the  tank,  and 
sprocket-wheels  mounted  upon  the  upper 
edges  of  the  tank  at  or  near  its  end,  so  that 
said  endless  carrier  will,in  its  course  of  travel, 
pass  at  an  angle  downwardly  into  the  front  95 
end  of  the  tank  and  upwardly  and  outwardly 
from  the  rear  end  of  the  tank,  substantially 

as  described. 

16.  The  combination  with  a  tank  having 
sprockets  mounted  thereon,  of  sprockets  sup-  io< 
ported  above  and  beyond  each  end  of  the  tank, 
and  an  endless  carrier  passing  around  all  of 
the  sprockets  and  thereby  in  its  course  of 
travel  passing  downwardly  at  an  angle  into 
the  tank  at  the  front  end  thereof  and  up-  105 
wardly  and  outwardly  at  the  rear  end  thereof, 
substantially  as  described. 

In  testimony  whereof  I  hereunto  affix  my 
signature,  in  the  presence  of  two  witnesses, 
this  22d  day  of  June,  1899. 

EDWARD  WAGNER. 
Witnesses: 

HUGH  K.  WAGNER, 
A.  S.  GRAY. 


Patented  Apr.  23,  1901. 
No.  672,788.  A    yEBER  &  A    ME1MBERG. 

DEVICE  FOR  HOISTING  AND  TRANSFERRING  BOTTLED  BEER  IN 
BOTTLING  ESTABLISHMENTS. 

(Application  Hied  July  30,  190O..  j  Sh(et»-Sh«et   I. 

(NO  Notfol.) 


No.  672,788.  Patented  Apr.  23,  1901. 

A.  LIEBER  &  A.  MEIMBERG. 

DEVICE  FOR  HOISTING  AND  TRANSFERRING  BOTTLED  BEER  IN 
BOTTLING  ESTABLISHMENTS. 

(Application  flled  July  80,  19OO  i 


(HO  Model., 


3  Sheets     Sheot  2. 


y<K*s^a  <O.    (&M*- 


Fitf. 


'f 


No.  672.788.  Patented  Apr.  23,  1901. 

A.  LIEBER  &  A.  MEIMBERG. 

DEVICE  FOR  HOISTING  AND  TRANSFERRING  BOTTLED  BEER  IN 
BOTTLING  ESTABLISHMENTS. 

(Application  filed  July  30,  180O. . 


(No  Model.) 


3  Sheet*     Sheet   3. 


L 


/<*•- 


J* 


'/<? 


r 


Jrtvesttwj 


UNITED  STATES  PATENT  OFFICE* 


ALBERT  LIBBER  AND  AUGUST  MEIMBERG,  OF  INDIANAPOLIS,  INDIANA. 
DEVICE. FOR  HOISTING  AND  TRANSFERRING  BOTTLED  BEER  IN  BOTTLING  ESTABLISHMENTS. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  672,788,  dated  April  23,  1901. 

Application  filed  July  30, 1900.    Serial  No.  25,253.    (So  model.) 


To  all  whom,  it  may  concern: 

Be  it  known  that  we,  ALBERT  LIBBER  and 
AUGUST  MEIMBERG,  citizens  of  the  United 
States,  residing  at  Indianapolis,  in  the  county 
5  of  Marion  and  Stateof  Indiana,  have  invented 
new  and  useful  Improvements  in  Devices  for 
Hoisting  and  Transferring  Bottled  Beer  in 
Bottling  Establishments  by  Means  of  Air- 
Hoists  and  Transverse  Carriers,  of  which  the 

10  following  is  a  specification. 

Our  invention  relates  to  an  improvement 
in  the  means  for  handling  of  large  quantities 
of  bottled  beer  for  the  purpose  of  "pasteur- 
izing." During  the  operation  of  this  process 

1 5  the  bottled  beer  has  to  be  transferred  in  trays 
by  means  of  trucks  from  the  place  of  filling 
to  the  pasteurizing-tanks.  Arriving  at  the 
tanks,  the  trays  loaded  with  bottled  beer  must 
be  elevated,  so  that  the  tray  may  be  moved 

20  over  the  steaming-tauk  and  then  lowered  into 
the  same.  It  has  been  customary  heretofore 
to  perform  these  operations  by  means  of  hand 
or  chain-hoists,  necessitating  the  employment 
of  a  large  number  of  men. 

25  Our  invention  comprehends,  in  addition  to 
the  pasteurizing  tank  or  tanks  and  the  trays 
in  which  the  bottled  beer  is  contained  while 
being  transported  and  pasteurized,  a  raising 
and  lowering  means  which  travels  on  over- 

30  head  tracks  and  carries  the  beer  to  position 
over  the  tank  in  which  it  is  to  be  pasteurized 
and  from  said  tank  after  it  (the  beer)  has 
been  pasteurized.  The  raising  and  lowering 
means  preferred  by  us  comprises  a  cylinder 

35  having  therein  a  piston-head  and  provided 
with  a  piston-rod  having  means  by  which  a 
tray  is  detachably  connected  therewith.  Said 
cylinder  is  also  provided  with  means  by  which 
a  suitable  means  or  medium,  preferably  com- 

40  pressed  air,  is  conveyed  thereto  for  the'pur- 
pose  of  actuating  the  piston  and  raising  and 
lowering  the  tray  with  its  contained  bottles  of 
beer.  The  construction  is  preferably  such 
that  the  compressed  air  enters  the  cylinder  at 

45  points  which  are  both  above  arid  below  the  lim- 
its of  travel  or  the  piston-head  and  is  conveyed 
to  the  inlets  by  pipes  which  have  their  contigu- 
ous ends  joined  by  a  valve-casing  having  a 
suitable  valve,  actuable  to  cause  the  com- 

50  pressed  air  to  enter  the  upper  part  of  the  cylin- 
der in  order  to  drive  the  oiston  downward, 


and  thereby  lower  the  tray,  with  its  contained 
bottles  of  beer,  into  the  pasteurizing-tank  or 
onto  a  truck  after  the  beer  has  been  pasteur- 
ized and  to  cause  the  air  to  enter  the  lower  55 
port  in  the  cylinder  when  it  is  desired  to  raise 
the  piston,  and  thereby  lift  the  tray  and  beer 
from  a  truck  or  from  said  pasteuriziug-rauk. 
This  means  of  raising  and  lowering  the  trays, 
with  their  contained  bottles,  by  compressed  60 
air  or  other  suitably  fluid  admitted  below  and 
above  the  piston-head,  respectively,  has  espe- 
cial advantages  in  the  handling  of  bottled 
goods,  as  the  action  of  the  piston  in  both  di- 
rections of  its  travel  is  cushioned  by  said  fluid,  65 
and  said  piston,  together  with  the  parts  car- 
ried thereby,  is  caused  to  move  slowly,  stead- 
ily, and  without  jar,  whereby  the  liability 
of  breaking  the  bottles  is  reduced  to  a  mini- 
mum and  is  materially  less  than  it  would  be  70 
if  the  piston  were  caused  to  descend  by  grav- 
ity.    The  means  adopted  for  detachably  con- 
necting the  hoisting  device  with  the  trays  are 
of  peculiar  construction  and  include  pendent 
eyes  or  loops  carried  by  said  device  to  engage  75 
hooks  on  the  tra3Ts,  together  with  a  slidable 
or  movable  safety  device  adapted  to  prevent 
accidental  disconnection  of  the  pa.rts  from 
each  other. 

Other  novel  features  are  embodied  in  the  80 
complete  embodimeutof  theiuvention,  which 
will  appear  hereinafter. 

In  the  accompanying  drawings,  illustrating 
the  invention,  Figure  1  is  a  perspective  view 
of  part  of  the  interior  of  a  plant  for  pasteuri/-  85 
ing  beer  embodying  our  improvements.  Fig. 
2  is  a  detail  view  which  illustrates  the  con- 
struction of  the  conveying  means  and  the 
pasteuriziug-tank,  the  latter  being  shown  in 
section.  Fig.  3  is  a  plan  view  of  the  parts  90 
shown  in  Fig.  2.  Fig.  4  is  a  detail  view  iu: 
tended  principally  to  show  the  construction 
of  the  tray  and  the  means  for  connecting  the 
hoisting  device  •  therewith,  said  tray  being 
shown  in  section;  and  Figs.  5  and  G  area  95 
front  and  side  viesv,  respectively,  of  the 
means'  by  which  the  tray  is  detachably  con- 
nected with  said  hoisting  means. 

Similar  reference  characters  designate_simi- 
lar  parts  in  the  several  views.  100 

A  designates  the  tray  which  contains  the 
bottled  beer  while  the  same  is  being  trans- 


672,788 


ported  to  and  from  the  pasteurizing-tank  3 
and  while  it  is  in  said  tank.  Said  tank  3  is 
or  111113-  ue  °f  t'ie  ordinary  construction.  The 
plant  shown  in  thedra  wings  comprisesanmn- 
5  her  of  trays  and  transporting  means  therefor, 
all  of  similar  construction,  respectively,  so 
that  a  description  of  one  will  suffice  for  all. 
The  tray  A  is  formed  of  side  pieces  2,  which 
may  be  of  wood,  and  a  bottom  formed  of  slats 

10  15,  spaced  suitable  distances  apart  and  sup- 
ported upon  metallic  strips  14,  which  are  at- 
tached to  the  ends  of  the  tray.  The  tray  is 
also  provided  with  L-shaped  straps  1C,  hav- 
ing their  lower  ends  secured  to  strips  14  and 

15  'their  upper  ends  formed  to  provide  hooks  2-J, 
which  hooks  are  adapted  to  be  engaged  by 
loops  17  at  the  ends  of  chains  4.  In  order  to 
prevent  accidental  disconnection  of  the  loops 
17  and  hooks  22,  a  safety-buckle  is  mounted 

20  on  one  of  the  parts  and  is  movable  into  en- 
gagement with  the  other  part.  The  safety 
device  shown  in  the  accompanying  drawings 
comprises  a  slide  18,  formed  of  sheet  me'tal 
and  having  its  edges  bent  so  that  it  incloses 

25  the  loop  17  and  provided  with  a  depending 
portion  adapted  to  engage  the  hook  end  of 
the  contiguous  strap  16,  and  there  b}T  prevent 
relative  movement  of  the  loop  and  hook.  In 
order  that  the  slide  may  be  most  reliably  held 

30  in  its  lower  position,  to  which  it  is  adjusted 
when  in  use,  and  may  be  readily  raised,  to  per- 
mit disconnection  of  the  loop  and  hook,  said 
loop  is  preferably  triangular  in  shape  and  has 
its  base  presented  to  said  hook,  and  the  up- 

35  per  portion  of  the  slide  is  similarly  formed, 
as  clearly  shown  in  Fig.  5.  The  chains  4  de- 
pend from  the  ends  of  the  arms  of  a  cross- 
head  5,  which  latter  is  bolted  or  otherwise 
firmly  secured  to  the  lower  end  of  a  piston- 

40  rod  6.  Said,  rod  extends  into  a  cylinder  7  and 
has  within  said  cylinder  a  piston-head  acted 
on  by  the  power  fluid  employed  to  raise  and 
lower  the  piston,  and  thereby  raise  and  lower 
the  tray  suspended  therefrom.  The  cylinder 

45  is  also  provided  with  a  pipe  7",  which  con- 
veys the  power  fluid,  preferably  compressed 
air,  thereto,  and  the  respective  ends  of  said 
pipe  open  into  said  cylinder  at  places  above 
and  below  said  piston  -  head  through  inlet- 

50  ports  with  which  the  cylinder  is  provided. 
Said  pipe  has  at  a  suitable  place  a  valve-cas- 
ing 8,  which  contains  a  valve.  There  will  be 
suitable  hoseor  other  air-conveying  pipes  (in- 
dicated best  at  8",  Fig.  2)  connecting  the 

55  valve-casing  with  a  suitable  compressed-air 
reservoir.  The  construction  will  preferably 
be  of  that  well-known  typo  wherein  the  valve 
may  be  manipulated  to  permit  the  air  to 
pass  under  the  piston-head  for  moving  the 

60  load  upward  and  to  pass  above  said  piston- 
head  to  move  the  load  downward,  so  that  the 
piston  will  be  cushioned  in  both  directions  of 
its  travel,  so  as  to  prevent  breakage  of  the 
bottles  with  which  the  tray  is  loaded.  Said 

65  cylinder  7  is  pi  votally  suspended,  as  indicated 
at  21,  from  a  wheeled  frame  9,  which  strad- 
dles an  eyc-beaui  10,  formed  to  pro  vide  a  track 


upon  which  the  wheals  of  said  frame  may  run, 
thus  providing  for  an  adjustment  of  the  cyl- 
inder and  the  parts  carried  thereby  in  a  di-  70 
rection  lengthwise  of  the  tank  3,  and  <-ach 
end  of  said  eye-beam  10  is  suitably  fixed  to 
the  it-ner  member  of  a  wheeled  frame  consist- 
ing of  two  flanged  irons  13,  supporting  wheel* 
12  between  them,  which  wheels  traverse  tracks  75 
provided  by  suitable  eye-beams  19,  which  are 
supported  by  suitable  pillars  or  by  any  other 
suitable  means,  whereby  the  trays   may  be 
rapidly  and  easily  adjusted  in  a  direction  at 
right  angles  with  that  afforded  by  the  wheeled  80 
frame  9,  above  referred  to. 

In  the  operation  of  the  apparatus  the  tray 
is  filled  in  one  portion  of  the  plant  with  bot- 
tled beer  to  be  pasteurized  and  is  loaded  on 
a  truck  1,  on  which  it  is  conveyed  to  a  place  85 
adjacent  to  a  pasteurizing  -  tank,  at  which 
place  it,  is  coupled  to  the  hoisting  means.  Air 
is  now  admitted  beneath  the  piston-head, thus 
lifting  the  tray  from  its  truck  and  elevating 
it  to  a  height  above  the  pasteurizing- tank.  90 
The  carrying  means  are  now  adjusted  on  the 
beams  19  to  a  place  over  said  tank  by  the  op- 
erator, who  grasps  a  handle  23,  provided  for 
this  purpose,  and  is  then  adjusted  to  a  place 
over  an  unoccupied  portion  of  said  tank  on  95 
the  track  10.  Air  is  then  admitted  above  the 
piston-head,  so  as  to  lower  the  tray  into  the 
tank,  after  which  the  loops  17  are  uncoupled 
from  the  hooks  22  and  the  tray,  with  its  con- 
tained bottles,  allowed  to  remain  in  the  tank  100 
until  the  beer  is  pasteurized.  Whenthebeer 
has  been  subjected  to  the  action  of  the  pas- 
teurizing medium  the  required  length  of  time, 
its  tray  is  recoupled  to  the  hoisting  and  car- 
rying means,  and  the  apparatus  is  operated  105 
to  place  it  on  a  truck  1  provided  therefor,  and 
it  is  conveyed  away  on  said  truck. 

A  plant  equipped  with  the  apparatus  above 
described  will  be  enabled  thereby  to  handle 
a  maximum  amount  of  goods  with  very  little  «ro 
manual  labor  and  without  liability  of  loss 
due  to  breakage  of.  bottles,  thus  materially 
reducing  the  proportionate  running  expenses 
of  the  plant. 

Having  thus  described  our  device  for  han-  115 
dling  bottled  beer  during  the  pasteurizing 
process  and  its  advantages,  what  we  claim  as 
new,  and  desire  to  secure  by  Letters  Patent, 
is  the  following: 

1.  Thochain4,  loqp!7,  hook 22, with  safety-  120 
buckle  18,  cross-arms  5,  in  combination  with 
tray  2. 

2.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  pasteurizing- tank,  a  tray  for 
containing  the  bottled  liquid  to  be  pastour-  125 
i/ed,  and  a  means  constructed  to  raise  and 
lowersaid  tray, of  devices  for detachably  con- 
necting the  tray  'with  the  raising  and  lower- 
ing means,  said  connecting  means  embracing 
hooks  on  one  part,  loops  bn  the  other  part,   130 
and  adjustable  safety-buckles  which  engage 
said  hooks  and  loops  and  prevent  accidental 
disconnection  thereof. 

o.    The  combination  with  a  pasteurizing- 


672,788 


tank,  and  a  hoisting  and  lowering  means, hav- 
ing triangular  loops,  of  a  tray  having  hooks 
to  engage  said  loops,  and  slides  adapted  to 
said  loops  and  adjustable  thereon  to  also  en- 
gage said  hooks,  so  as  to  prevent  accidental 
disconnection  of  theloopsandhooks,substan- 
tially  as  described. 


Signed  by  us  at  Indianapolis,  Indiana,  this 
19th  day  of  July,  1900. 

ALBERT  LIBBER. 
AUG.  MEIMBERG. 
Witnesses: 

OTTO"  P.  DELUSB, 
.TAMES  E.  BRODEN. 


p< 


No.  675,996. 


;Nu  Model.) 


L.  GUTMANN. 
ELECTRIC  METER. 

{Application  Sled  June  6,  19OO-, 


Patented  June  II,  1901. 


UNITED  STATES  PATENT  OFFICE. 


LUDWIG  GUTMANN,  OF  PEORIA,  ILLINOIS. 
ELECTRIC  METER. 


SPECIFIQATICN  forming  part  of  Letters  Patent  No.  675,996,  dated  June  11,  1901. 

Application  filed  June  6, 1900.    Serial  No.  19,282,    (No  model.) 


To  all  whom,  it  may  concern: 

Be  it  known  that  I,LUD  WIG  GuTMANN,aciti- 
zen  of  the  United  States,  residing  at  Peoria, 
in  the  county  of  Peoria  and  State  of  Illinois, 
5  have  invented  a  certain  new  and  useful  Im- 
provement in"  Electric  Motors  and  Meters, 
(Case  No.  100,)  of  which  the  following  is  a 
full,  clear,  concise,  and  exact  description,  ref- 
erence being  had  to  the  accompanying  draw- 
10  ings,  forming  a  part  of  this  specification. 
My  invention  relates  to  motors  and  meters. 
The  invention  in  some  of  its  aspects  relates 
to  devices  of  this  kind  that   are   operate'd 
through  the  agency  of  alternating,  intermit- 
15  tent,  or  pulsating  currents. 

.  The  invention  may  be  employed  in  connec- 
tion with  integrating,  recording,  and  indicat- 
ing meters. 

Other  features  of  my  invention  may  be 
to  adapted  for  service  in  connection  with  meters 
or  motors  operable  through  the  agency  of  any 
suitable  current  and  are  applicable  to  indi- 
cating or  recording  meters. 

One  feature  of  my  invention  relates  par- 
35  ticnlarly  to  meters  for'  measuring  the  true 
watts  in  a  power-circuit.     This  feature  of  the 
invention  maybe  generally  described  as  con- 
sisting in  improved  means  for  producing  a 
resultant  pressure-field  that  is  maintained  in 
30  quadrature  with  the  impressed  electromotive 
force,  this  field  coacting  with  ft  series  of  cur- 
rent-fields to  effect  the.rotation  of  *n  arma- 
ture inductively  associated  with  these  fields 
to  secure  motion  of  the  armature  proportional 
35  to  the  true  watts.     This  feature  of  my  inven- 
t  ion  is  particularly  adaptable  to  constructions 
illustrated  in  Patent  No.  014,225,  granted  to 
me  November  15,  1898,  although  other  appli- 
cations of  the  invention  may  be  made.     In 
40  practicing  this  feature  of  my  invention  I  em- 
ploy a  compound  magnet  system, having  two 
physically-distinct  cores,  one  of  which  is  mag- 
netized by  a  primaiy  current,  which  in  the 
case  of  wattmeters  traverses  the  shunt  or 
45  pressure  winding,  and  the  other  by  a  second- 
ary placed  about  the  same,  whereby  the  de- 
sired phase  relation  of  the  resultant  field  due 
to  the  component  fields  of  the  distinct  cores 
is  secured   with   relation   to   the  impressed 
50  pressure.     This  result  is  secured  by  means 


of  my  invention  in  a  very  simple,  effective, 
and  accurate  manner. 

Another  feature  of  my  invention  consists 
in  magnetic  means  for  reducing  the  friction 
to  which  the  rotatable  element  is  subjected,  55 
comprising  in  the  preferred  embodiment  of 
this  feature  of  the  invention  a  magnetizable 
portion  carried  by  the  rotatable  element  of  a 
magnet  in  whose  field  the  said  magnetizable 
portion  is  placed,  whereby  the  lower  bearing  60 
of  t>e  rotatable  element  or  armature  is  re- 
lieved of  the  weight  of  the  latter  element. 

A  third  feature  of  my  invention  consists  in 
an  adjusting  device  for  modify  ing  a  magnetic 
field  comprising  main  and  supplemental  mag-  65 
netic  cores  relatively  movable  with  regard 
to  each  other,  the  supplemental  core  having 
an  eccentric  mounting,  whereby  the  adjust- 
ment may  be  rapidly  and  effectively  secured. 

I  will  explain  my  invention  more  particu-  70 
larly  by  reference  to  the  accompanying  draw- 
ings, illustrating  the  preferred  embodiment 
thereof  as  applied  to  meters. 

Figure  1  is  a  side  elevation  illustrating  the 
construction  of  a  meter  equipped  in  accord-  75 
ance  with  the  invention.  Fig.  2  is  L.  plan 
view  of  the  structural  parts  illustrated  in 
Fig.  ],  the  relation  of  the  instrument 'to  the 
system  of  distribution  being  diagrammatic- 
ally  indicated.  Figs.  3,  4,  and  5  illustrate  80 
modifications  of  the  supplemental  core  and 
its  secondary  winding.  Figs.  6  and  7  are 
vector  diagrams  illustrating  the  field-current 
and  pressure  phase  relations.  Fig.  8  is  a  per- 
spective view  illustrating  my  improved  ad-  85 
justing  means  for  modifying  the  pressure- 
field.  "Figs.  9,  10,  11,  and  12  are  detailed 
views  of  my  improved  means  for  relieving 
the  rotatable  element  or  armature  of  exces- 
sive friction,  Fig.  11  being  a  side  view  of  the  90 
structure  illustrated  in  Fig.  10,  while  Fig.  13 
is,  a  plan  view  of  the  magnet  illustrated  in 
Fig.  12.  Fig.  13  is  a  plan  view  of  the  magnet 
entering  into  the  device  illustrated  in  Fig.  12. 

Like  parts  are  indicated  by  similar  charac-  95 
ters  of  reference  throughout  the  different  fig- 
ures. 

Referring  more  particularly  to  Fig.  1,  the 
armature  a  therein  illustrated  is  constructed 
in  accordance  with  theaforosaid  patentgrant-  100 


675,996 


ed  to  me,  being  preferably  provided  with  a 
damping-disk  b  at  its  lower  end,  the  arma- 
ture and  damping-disk  being  mounted  upon 
a  common  spindle  c,  jonrniiled  in  upper  and 
5  lower  bearings  d!  d.  The  armature  is  prefer- 
ably cup-shaped,  as  illustrated. 

The  instrument  shown  is  a  recording- watt- 
meter, a  counting-train  e  being  shown  in  op- 
erative engagement  With  a  spindle  or  shaft  c. 

10  Damping-magnet/is  in  inductive  relation  to 
the  disk  b  to  properly  retard'  the  rotation  of 
the  armature.  A  magnetizable  laminated 
core  g  is  shown  in  the  form  of  a  horseshoearid 
is  located  upon  the  exterior  of  the  armature, 

15  this  core  being  provided  with  a  shunt- wind- 
ing, which  constitutes  a  primary  winding  and 
is  preferably  subdivided  into  two  coils  h  h, 
each  disposed  upon  a  leg  of  the  core.  The 
shunt  core  and  coils  are  shown  at  the  lower 

20  part  of  the  armature  arranged  in  a  plane 
parallel  with  the  plane  of  rotation  of  the  ar- 
mature, the  series  or  current  coils  i  i  being 
located  above  the  shunt-coils  and  preferably 
near  the  top  of  the  armature.  Any  suitable 

25  means  may  be  employed  for  supporting  the 
coils  of  the  instrument.  Where  the  structure 
is  employed  in  a  meter,  the  current-coils  i  i 
may  be  unprovided  with  magnetizable  cores. 
By  the  arrangement  illustrated  the  windings 

30  7t  and  i  do  not  cooperate  to  produce  a  rotat- 
ing field. 

The  core  g  forms  one  part  of  the  compound 
magnet  system.  The  remaining  part  or  core 
portion  It  of  this  system  is  contained  within 

35  the  armature  and  is  preferably  located  in  the 
same  plane  with  the  core  g  and  at  right  au- 
gles  to  the  contiguous  legs  of  the  latter  core. 
This  core  portion  k  not  only  serves  to  reduce 
the  magnetic  reluctance  of  the  magnetic  cir- 

40  cuit  for  the  flux  due  to  the  shunt-winding, 
but  also  serves,  in  combination  with  a  closed 
conductor  I,  to  maintain  the  resultant  pres- 
sure-field in  quadrature  with  the  impressed 
pressure.  The  closed  conductor  I  may  be  in 

45  the  form  of  a  conducting-band  of  suitable 
metal,  as  copper,  or  may  be  in  the  form  of  a 
number  of  turns  of  wire,  and,-  as  illustrated 
in  Fie.  5,  included  in  a  closed  circuit  with  a 
resistance  I'. . 

50  As  illustrated  in  Fig.  2,  the  meter  is  con- 
nected in  circuit  with  a  suitable  source  of  al- 
ternating curretit  m,  supplying  translating 
devices  n,  which  may  be  either  inductive  or 
non-inductive,  or  both  inductive  and  non-iii- 

55  ductive,  the  meter  serving  to  measure  prop- 
erly the  trne  watts,  irrespective  of  the  nature 
of  the  load.  The  current  and  pressure  coils 
are  shown  conduct! vely  included  in  circuit, 
the  current-coils  being  included  in  one  of  the 

60  mains,  while  the  pressure-coils  are  in  bridge 
of  the  mains.  By  locating  the  closed  conduc- 
tor upon  the  supplemental  core  k  a  compo- 
nent magnetic  field  iscreated  that  is  displaced 
nearly  one  hundred  and  eighty  degrees  from 

65  the  impressed  electromotive  force  and  from  j 
the  current  when  the  load  is  non-inductive,  1 


being  in  quadrature  with  the  current  iu  the 
shunt-winding. 

Referring  to  the  vector  diagrams  illustrated 
in  Figs.  6  and  7,  it  will  be  readily  understood 
in  what  manner  the  phase  adjustment  is  se- 
cured. The  lino  1  2  in  each  figure  represents 
the  impressed  electromotive  force  which  is 
in  phase  with  the  current  when  there  is  a 
non-inductive  load.  The  line  1  3  represents 
a  component  field  due  to  the  shunt-winding. 
The  line  1  4  represents  the  component  field 
due  to  the  supplemental  core  of  the  compound 
magnetic  system,  while  the  line  1  5  repre- 
sents the  resultant  field,  whose  phase  relation 
with  respect  to  the  electromotive  force  may 
be  determined. 

In  Fig.  G  the  resultant  magnetic  field  is 
shown  in  quadrature  with  the  impressed 
electromotive  force,  while  in  Fig.  7  it  is 
slightly  greater  than  ninety  degrees,  this  ad- 
justment being  determined  by  the  resistance 
in  the  closed  conductor  of  the  supplemental 
core.  I  secure  this  result  b)'  making  the  core 
portion  k  separate  from  the  core  g,  whereby 
two  distinct  component  fields  are  produced, 
one  due  to  the  core  k  and  the  other  to  the  core 
g,  the  core  k,  which  is  initially  threaded  by 
lines  of  force  from  the  core  g,  having  addi- 
tional magnetic  flux  superimposed  upon  the 
initial  flux  by  means  of  the  closed  conductor 
I,  whereby  the  phase  of  the  flux  flowing 
through  the  core  k  is  modified  sufficiently  to 
secure  the  desired  resultant  pressure-field. 
The  supplemental  core  k  may  be  constructed 
as  shown  in  Fig.  2,  where  a  core  of  readily- 
magnetizable  laminated  iron,  homogeneous 
throughout,  is  illustrated,  or  the  construc- 
tion illustrated  iu  Fig.  3  may  be-  employed, 
where  I  have  illustrated  the  core  inclosed  by 
a  conductiug-sheathing  o.  The  construction 
illustrated  in  Fig.  4  may  be  employed,  if  de- 
sired, where  the  pole-faces  of  the  core  k  are 
alone  provided  with  metallic-faced  plates  p. 
These  separately-applied  facings  of  the  core 
k  are  well  adapted  for  the  generation  of  Fou- 
cault  currents.  These  facings  supplement 
the  action  of  the  closed  secondary  conductors 
about  the  core  k  and  serve  to  still  further  in- 
c'reaso  the  lag  between  the  impressed  pres- 
sure and  the  component  field  due  to  the  core 
k,  as  they  act  in  the  capacity  of  closed  con- 
ductors. To  secure  this  result,  these  facings 
are  placed  transversely  to  the  flux.  For  spe- 
cific compensations  either  the  conductor  I  or 
the  facings  p  may  be  alone  employed. 

The  form  illustrated  in  Fig.  5  is  well  adapt- 
ed for  power-motors. 

The  operation  of  the  apparatus  will  now 
be  understood.  The  magnetic  core  g  is  en- 
ergized by  the  shunt-winding  h,  polar  regions 
opposite  the  armature  being  established  at 
the  ends  of  the  core.  Magnetic  flux  passes 
through  the  core  k,  due  to  tho  inductive  ac- 
tion of  the  core  g,  this  core  k  being  subjected 
to  a  secondary  magnetization  due  to  the 
closed  conductor  /.  The  poles  of  the  inner 


7° 


75 


80 


90 


95 


100 


[  10 


"5 


120 


12: 


675,996 


core  face  those  of  the  outer  core,  a  difference 
in  phase  existing  between  the  poles  of  the 
inner  core  and  the  poles  of  the  outer  core, 
which  serves  to  secure  the  desired  phase  re- 
5  lation  between  the  resultant  pressure-field 
due  to  these  cores  g  and  k  and  the  impressed 
pressure,  the  component  fields  due  to  the 
cores,  however,  serving  in  no  wise  to  effect 
rotation  of  the  armature.  This  is  an  impor- 
10  tant  feature  of  my  present  invention,  as  by 
this  means  I  am  enabled  to  secure  the  re- 
quired phase  adjustment  without  causing 
the  armature  to  rotate  on  no  load,  which  it 
would  be  liable  to  do  if  these  component 
15  fields  of  displaced  phase  acted  to  secure  ro- 
tation. Any  meter  that  has  no  automatic 
compensation  is  liable  to  run  backward  when 
the  power  factor  of  the  circuit  is  low,  because 
in  such  event  the  shunt-current  will  lead, 
20  while  with  non-inductive  loads  the  shunt- 
current  lags  behind  the  series  current. 

In  Fig.  8  I  have  shown  my  improved  means 
for  effecting  the  adjustment  of  the  core  por- 
tion k.     This  core  portion  is  provided  with 
25  a  mounting  eccentric  to  the  axis  of  rotation 
of  the  armature,  one  end  being  preferably 
mounted  upon  a  pivot  q,  projecting  from  the 
base  of  the  core  7;;.    The  other  end  of  the  core 
Ic  is  provided  with  an  adjusting- screw  r, 
30  which  engages  a  lug  s,  projecting  from  the 
base  of  the  meter,  this  screw  serving  to  se- 
cure delicate  adjustment  of  the  core  k  upon 
its  eccentric  pivot.     A.screw  I  is  employed  to 
secure  the- cork  1;  in  its  adjusted  position. 
35  By  this  adjusting  means  I  am  enabled  to 
readily  effect  a  compensation  for  friction  in 
the  movable  parts  of  the  meter,  so  that  the 
instrument  will  measure  on  the  slightest  load. 
I  have  illustrated  iuFigs.  9  to  13, inclusive, 
40  means  constructed  in  accordance  with  my  in- 
vention for  reducing  the  friction  to  which  the 
armature  is  subject. 

In  Fig.  9  I  have  illustrated  a  permanent 
horseshoe  -magnet  u,  stationarily  disposed, 
45  and  a  magnetizable  disk#,  of  iron  or  steel, 
carried  by  the  armature  and  facing  the  mag- 
net. The  pressure  or  weight  of  the  armature 
upon  its  lower  bearing  is  thus  decreased. 

I  am  aware  that  it  has  heretofore  been  pro- 
50  posed  to  overcome  armature  friction  by  mag- 
netic means,  which  in  the  course  of  time  be 
come  weakened  and  which  cause  stray  mag- 
netic fields,  which  improperly  modify  the  op- 
eration of  the  meter. 
55      By  the  construction  illustrated  in  Fig.  9  the 
magnet  is  practically  close-circuited,  whereby 
its  strength  is  maintained,  the  disk  v  acting 
also  as  a  shield  that  magnetically  separates 
the  magnet  u  from  the.  remainder  of  the  in- 
60  strument. 

In  Figs.  10  and  1 1  electromagnets  are  shown, 
these  magnets  acting  on  the  plate  or  disk  v. 
The  windings  of  the  magnets  may  be  included 
in  circuit  with  the  shunt-  winding  h.  The 
65  disk  v  in  this  instance  also  acts  as  a  cover  to 
the  cylindrical  armature. 


In  Fig.  12  I  have  shown  an  electromagnet 
having  a  circular  winding  contained  in  an 
annular  recess  of  the  core.   This  magnet  may 
be  connected  in  circuit  with  a  suitable  source  70 
of  current. 

I  have  herein  bhowu  and  particularly  de- 
scribed the  invention  as  applied  to  alternat- 
ing-current wattmeters;  but  I  do  not  wish  to 
be  limited  to  the  application  of  the  invention  75 
to  this  class  of  devices,  as  the  invention  may 
be  applied  to  meters  and  motors  of  other  con- 
struction and  possessing  other  modes  of  op- 
eration; but, 

Having  thus  described   my  invention,  I  80 
claim  as  new  and  desire  to  secure  by  Letters 
Patent— 

1.  In  an  electric  motor,  the  combination 
with  an  armature,  of  a  compound  magnet  sys- 
tem having  two  distinct  cores  inductively  re-  85 
lated  to  said  armature,  a  primary  energizing- 
winding  for  one  of  said  cores,  a  secondary 
closed  conductor  about  the  remaining  core, 
the  latter  core  being  unprovided  with  any 
primary  winding,  and  means  coacting  with  90 
said  magnet  system  for  effecting  rotation  of 
the  armature,  substantially  as  described. 

;2.  In  a  wattmeter,  the  combination  with  an 
armature,  of  a  compound  magnet  system  hav- 
ing two  distinct  cores  inductively  related  to  95 
said  armature,  a  primary  energizing-winding 
for  one  of  said  cores,  a  secondary  closed  con- 
ductor about  the  remaining  core,  the  latter 
core  being  unprovided  with  any  primary  wind- 
ing, a  current-winding  also  in  inductive  re-  too 
lation  with  the  armature,  and  a  measuring 
element  operated  by  the  armature,  substan- 
tantially  as  described. 

3.  In  .an  electric  meter,  the  combination 
with  current  and  pressure  field  windings,  of  105 
a  cylindrical  armature  subjected  to  the  action 

of  the  fields  due  to  said  windings,  a  measur- 
ing element  actuated  by  said  armature,  a 
compound  magnet  system  having  two  distinct 
cores  arranged  in  a  plane  transverse  to  the  no 
axis  of  rotation  of  the  armature,  one  of  said 
cores  being  upon  the  interior  of  the  armature 
and  the  other  upon  the  exterior,  one  of  said 
cores  being  associated  with  the  pressure-wind- 
ing, and  a  closed  conductor  for  the  remain-  115 
ing  core,  substantially  as  described. 

4.  In  an  electric  meter,  the  combination 
with  current  and  pressure  field  windings,  of 
an  armature  subjected  to  the  action  of  the 
fields  due  to  said  windings,  a  measuring  ele-  120 
ment  actuated  by  said  armature,  a  compound 
magnet  system  having  two  distinct  cores,  the 
said  pressure-winding  cooperating  with  one 

of  said  cores  to  produce  one  component  mag- 
netic field,  and  means  cooperating  with  the  125 
second  Core  for  producingasecond  component 
field  substantially  in  quadrature  with  the 
aforesaid  component  field,  whereby  a  result- 
ant pressure-field  is  produced  substantially 
in  quadrature  with  the  pressure,substantially  130 
as  described. 

5.  In  an  electric  motor,  the  combination 


675,996 


end  of  said  armature  having  one  of  its  sides 
exposed  to  said  magnet-poles,  substantially 
as  described. 

22.  In  a  friction-reducing  device,  the  com- 
bination with  a  stationary  magnet,  of  an  en- 
ergizing-coil  for  said  magnet,  an  armature  op- 
erating the  latter,  and  a  magnetic  shield  in- 
terposed between  the  fields  actuating  said  ar- 


mature and  the  field  of  the  first-named  mag- 
net, substantially  as  described.  10 

In  witness  whereof  I  hereunto  subscribe 
my  name  this  23d  day  of  May,  A.  D.  1900. 
LUDWIG  GUTMANN. 
Witnesses: 

FLORENCE  WICKLIN, 
HARVEY  L.  HANSON. 


No.  678,724. 


(No  Model.) 


L.  GANGLOFF. 
APPARATUS  FOR  PASTEURIZING  LIQUIDS  IN  BOTTLES 

(Application  filed  Dec.  1,  1900.) 


Patented  July  16,  1901. 


4  Sheets-Sheet  I. 


No.  678,724. 


(No  Model.) 


L.  GANGLOFF. 
APPARATUS  FOR  PASTEURIZING  LIQUIDS  IN  BOTTLES. 

(Application  ftUd  Dec  I,  19OO.) 


Patented  July  16,  1901. 


4  SheeU-Sheet 


No.  678,724. 

L.  GAN6LOFF. 

APPARATUS  FOR  PASTEURIZING  LIQUIDS  IN  BOTTLES. 

(Application  Uted  D«c.  1,  19OO.) 


Patented  July  16,  1901. 


(.No  Mods).) 


4  SM«t«-Sh««t  1. 


titf^J^ 


Fig./* 
*-/±**-«    v 


rfft^/v^ 


-K~ 


No.  678,724. 

L.  GANGLOFF. 

APPARATUS  FOR  PASTEURIZING  LIQUIDS  IN  BOTTLES. 

(Application  filed  Dec.  1,  180O.) 


Patented  July  16,  1901. 


(No  Model.) 


4  Sheets-Sheet  4 


UNITED  STATES  PATENT  OFFICE. 

LOUIS  GANGLOFF,  OF  HAGENAU,  GERMANY. 
APPARATUS  FOR  PASTEURIZING  LIQUIDS  IN  BOTTLES. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  678,724,  dated  July  16,  1901. 

Application  filed  December  1, 1900.    Serial  Ib.  38,320.   OTo  model.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  Louis  GANGLOFF,  a 
subject  of  the  German  Emperor,  residing  at 
Hagenau,  Alsace,  in  the  German  Empire,  have 
5  invented  certain  new  and  useful  Improve- 
ments in  Apparatus  for  Pasteurizing  Liquids 
in  Bottles  and  the  Like,  (for  which  I  have  ap- 
plied for  patent  in  Germany,  dated  October  5, 
1899,)  of  which  the  followingis  a  specification. 

10  My  present  invention  relates  to  an  appara- 
tus for  uniformly  pasteurizing  bottled  beer 
and  the  like  in  which  the  bottles  can  be  grad- 
ually raised  to  the  required  temperature  and 
when  desired  reduced  gradually  to  the  nor- 

15  mal  temperature  without  danger  of  their  be- 
ing broken. 

According  to  my  invention  the  bottles  to  be 
pasteurized  are  placed  continuously  into  the 
compartments  (hereinafter  called  "cells")  of 

20  the  apparatus  in  order  to  be  raised  to  the  de- 
sired temperature,  and  after  being  pasteur- 
ized and  cooled  are  removed  from  the  appa- 
ratus without  interrupting  the  operation. 
This  method  of  gradually  heating  and  cool- 

25  ing  the  bottles  to  be  pasteurized  and  their 
continuous  feed  and  removal  is  carried  into 
effect  by  the  apparatus  shown  in  the  accom- 
panying drawings,  in  which — 
Figure  1  is  a  cross-section,  and  Fig.  2  a  hori- 

30  zontal  section,  of  the  apparatus.  Fig.  3  is  a 
perspective  view  of  the  stopper  shown  in  posi- 
tion on  one  of  the  overflow-pipes  of  the  cells. 
Fig.  4  is  a  perspective  view  showing  the  man- 
ner of  connecting  the  separate  cells  of  the  ap- 

35  paratus,  while  Figs.  5  to  22  are  diagrams  illus- 
trating the  operation  of  the  apparatus. 

The  pasteurization  of  the  bottles  is  effected 
in  a  nnmbeFof  cells  1  to  24,  arranged  adja- 
cently in  a  ring  and  all  heated  from  a  common 

40  source.  These  cells  are  connected  together 
by  overflow-pipes  r'  in  the  manner  hereinaf- 
ter described.  The  heating  is  effected  by 
steam  in  an  apparatus  shown  in  Fig.  1  at  h. 
This  apparatus  consists  of  a  hollow  vessel/ 

45  which  is  situated  at  the  center  of  the  system 
of  cells  (1  to  24,  Fig.  2)  and  is  provided  with 
a  steam-pipe  t'  and  a  steam-injector  i.  By 
means  of  the  injector  i  the  water  to  be  heated 
is  fed  into  the  heater  h  in  the  well-known 

50  manner.  Through  the  pipe  t'  steam  can  be 
admitted  into  the  heater  ft  direct,  and  the 
temperature  of  the  water  contained  therein 


can  be  raised  to  the  degree  desired.  To  the 
heater  h  a  suction-pipe  a  and  an  overflow- 
pipe  d  are  connected.  These  pipes  are  so  55 
constructed  and  arranged  that  they  can  con- 
nect the  heater  h  with  each  and  every  one  of 
the  cells.  The  cells  are  uniformly  filled  with 
water  before  putting  the  apparatus  to  work. 

The  heater  operates  in  the  following  man-  60 
ner:  On  opening  the  valve  v'  the  steam-in- 
jector is  put  into  operation,  the  suction-pipe 
a  having  been  previously  connected  with  the 
overflow-pipe  of  one  of  the  cells,  and  the  cold 
water  therein  is  conducted  in  the  direction  of  65 
the  arrow  p  into  the  heater  h.    By  opening 
the  valve  i?  the  temperature  will  b»  further 
raised.    The  heater  h,  which  for  the  purpose 
of  enabling  the  temperature  to  be  better  reg- 
ulated, is  provided  with  a  thermometer  r,  and  70 
the  water  which  has  been  raised  to  the  desired 
temperature  is  conducted  by  the  pipe  d  in  the 
direction  of  the  arrow  p'  to  the  cell  where  the 
pasteurization  commences. 

Owing  to  the  peculiar  relative  position. of  75 
the  cells  and  the  arrangement  of  the  heater 
with  regard  to  the  same  all  the  cells  can  be 
successively  raised  to  the  temperature  re- 
quired forpasteurizing— say,  for  example,  60° 
centigrade — while  the  peculiar  form  and  ar-  80 
rangement  of  the  cells  enables  the  uniform 
cooling  of  the  contents  of  the  same  after  the 
pasteurization  has  been  effected. 

The  principle  of  conducting  the  water  from 
the  one  cell  into  the  heater  h  and  then  deliv-  85 
ering  this  water  at  a  higher  temperature  to 
another  cell  is  utilized  in  order  to  obtain  the 
uniform  successive  heating  and  coolipg  of  all 
the  cells.    In  order  to  render  this  possible, 
the  cells  are  connected  together  in  the  man-  90 
ner  shown  in  Fig.  4.     Each  cell  is  provided 
with  a  projecting  chamber  at  n,  to  which  one 
end  of  the  overflow-pipe  r'  is  connected,  the 
other  end  of  which  is  connected  to  the  adja- 
cent cell,  so  that  when  the  water  has  reached  95 
a  certain  level  in  one  cell  it  overflows  into 
the  next  one. 

The  change  in  the  level  of , the  water,  which 
is  effected  by  the  injector  of  the  heater,  causes 
the  gradual  circulation  of  the  contents  from  100 
cell  to  cell.  As  now  all  the  cells  a're  not  uni- 
formly heated,  but  one  compartment  alone 
receives  the  principal  share  of  the  heat  in 
each  case.  The  temperature  of  each  cell  is 


678,724 


communicated  gradually,  commencing  with 
the  hottest  one,  to  all  the  others  to  an  extent 
depending  on  the  quantity  of  hot  water  over- 
flowing from  cell  to  cell.  Tt  will  be  evident 

5  that  inasmuch  as  the  one  cell  delivers  its  ex- 
cess hot  water  to  the  next  one  a  gradual  heat- 
ins  of  the  contents  of  all  the  cells  thus  of  the 
bottles  in  the  same  is  effected.    In  order  to 
'insure  a  uniform  continuance  of  the  opera- 
te tion,  it  is,  however,  necessary  to  enable  the 
cells  which  have  attained  the  highest  tem- 
perature to  be  cut  off  from  the  others.     For 
this  purpose  stoppers  o,  Fig.  3,  are  provided 
to  fit  the  overflow -pipes  of  the  cells.     By 

15  means  of  these  stoppers  the  attendant  can 
interrupt  the 'operation  at  any  time. 

The  entire  operation  of  an  apparatus  hav- 
ing twenty-four  cells  is  illustrated  in  Figs.  5 
to  22  of  «th£  drawings.  The  figures  between 

so  the  arrows  on  the  extreme  circumference  rep- 
resent the  numbers  of  the  cells,  while  the 
numbers  in  the  cells  represent  the  tempera- 
ture in  the  same.  The  arrows  on  the  pipes  a 
and  d  and  at  the  periphery  show  how  the  wa- 

25  ter  circulates  at  each  step  in  the  operation. 
Where  the  peripheral  arrows  are  omitted,  the 
cells  have  been  cut  off  from  the  others,  as 
will  be  explained  by  the  temperature  given. 
According  to  the  diagram  shXnvn  the  entire 

30  operation  is  as  follows:  When  all  the  cells 
have  received  sufficient  water,  the  cells  1  to 
11  are  filled  with  the  bpttles  to  be  pasteur- 
ized, Fig.  1.  The  suction-pipe  a  is  now  placed 
in  connection  with  the  cells  13  and  the  over- 

35  flow-pipe  d  with  the  cell  1  in  the  manner 
shown  in  Fig.  1,  this  motion  being  permitted 
by  flexible  hollow  couplings  of  common  con- 
struction placed  at  the  angles  of  the  pipes, 
adjacent  to  the  boiler.  On  opening  the  valve 

40  of  the  steam-injector  water  will  be  conduct- 
ed through  the  pipe  a  into  the  heater  h,  and 
when  the.heater  is  full  it  will  overflow  through 
the  pipe  dinto  the  cell  1.  The  temperature 
can,  as  above  mentioned,  be  accurately  reg- 

43  ulated  by  means  of  a  thermometer.  FoV  pas- 
teurizing beer  a  temperature  of  50°  has  been 
found  to  be  the  best,  and  this  temperature  is 
obtained  by  such  a  heater  in.  fifty  minutes. 
As  now  water  is  taken  from  one  cell  when  the 

50  water  is  at  the  same  level  in  all  the  cells  and 
this  water  is  conducted  to  another  cell,  the 
water  in  all  the  cells  is  caused  to  circulate. 
It  will  be  evident  that  when  water  is  drawn 
from  the  cell  13  the  level  of  the  water  in  this 

j55  cell  will  differ  from  that  in  the  neighboring 
cells  12  and  14,  and  water  will  consequently 
flow  from  these  Cells  12  and  14  into  the  cell 
13  in  order  to  attain  a  like  level.  This  change 
of  level 'will  take  place  throughout  the  whole 

6c  series  of  the  cells.  In  addition  to  the  change 
pflevel  in  the  cells.which  is  caused  by  draw- 
ing off  the  water  from  one  of  the  cells,  a  fur- 
ther change  of  level  is  produced  by  the  overr 
flowing  into  the  neighboring  cells  of  the  hot 

65  water  from  the  cell  to  which  the  hot  water  is 
delivered  from  the  heater.  The  water  flow- 
ing through  the  piped  into  the  cell  1  raises  the 


level  of  the  water  in  this  cell,  and  water  will 
accordingly  overflow  into  the  cells  2  and  24. 
This  change  of  level  and  overflow  takes  place  70 
throughout  all  the  cells,  and  two  different  di- 
rections of  flow  or  currents  are  accordingly 
produced,  as  shown  by  the  arrows  at  the  pe- 
riphery in  Fig.  5.     It  will  be  evident  that  the 
hot  or  warm  water  overflowing  from  cell  to  75 
cell  in  this  manner  will  gradually  raise  the 
temperature  of  the  water  in  the  cell  in  pro- 
portion to  the  circulation  throughout  the  cells. 
The  heating  action  proceeds  from  the  cell  1 
to  the  cell  11  and  from  the  cell  2-1  to  the  cell  80 
16,  and  the  differences  of  temperature  pro- 
duced in  this  manner  in  each  of  the  cells  are. 
shown  by  the  numbers  placed  in  the  cells  in 
the  diagram. 

The  differences  of  temperature  in  the  cells  85 
represented  in  Fig.  5  are  produced  in  the  fol- 
lowing manner:  The  water  entering  the  cell 
1  through  the  pipe  d  has  a  temperature  of  50°, 
and  owing  to  the  fact  that  water  is  being 
drawn  from  the  cell  13  through  the  tube  a  the  90 
hot  water  becomes  gradually  mixed  with  the 
cold  water  in  the  calls.     The  water  overflow- 
ing from  the  cell  1  is  distributed  at  the  com- 
mencement of  the  operation  in  the  manner 
shown  in  Fig.  5,  passing  through  the  cells  2,  95 
<fcc.,  and  24,  «fcc.,  to  the  cell  13.     In  passing 
through  the  cells  1  to  11  the  hot  water  is 
cooled  by  contact  with  the  cold  bottles  in  the 
same,  while  in  passing  through  the  cells  24  to 
13  it  is  only  cooled  by  the  cold  water  in  these  100 
cells.    When  the  cell  1  has  been  raised  to  50° 
centigrade,  which  will  take  about  fifty  min- 
utes, the  operation  of  the  apparatus  is  altered 
by  the  attendajsfrplacing  the  suction  and  over- 
flow'pipes  in  connection  with  two  Other  cells.  105 
This -change  can  be  effected  at  periods  of,  say, 
five  minutes,  which  may  be  indicated  by  the 
striking  of  a~  special  clock. 

In  Fig.  6  the  cells  1,  24,  23,  and  22  have 
.been  cut  off  from  the  others.    The  water  is  no 
taken  from  the  cell  21  and  delivered  from  the 
heater  to  the  cell  2.    As  the  wafer  taken  from 
the  cell  21  is  not  quite  cold,  the  direct  feed  of 
the  steam  into  the  heater  must  of  course  be 
regulated  accordingly  in  obtaining  the  50°  115 
centigrade  desired.    The  cut-off  which  is  rep- 
resented by  o  in  Fig.  3  and  at  the  cell  22  in 
Fig.  6  and  in  the  same  manner  in  the  follow- 
ing figures  prevents  the  overflow  of  the  cells 
22, 23,  24,  and  1.     The  water  flowing  through  120 
the  pipe  d  into  the  cell  2  does  not  pass  into 
the  cell  1,  as  the  water  in  this  latter  cell,  as 
in  the  other  cells  24,. 23,  and  22,  is  at  the  same 
level  as  the  water  in  the  cell  2,  but  overflows 
into  the  cell  3,  from  whence  it  overflows  into  125 
the  cell  4',  <fce.,  to  the  cell  21,  where  the  suc- 
tion-pipe a  assists  the  circulation. 

The  step-by-step  increase  of  the  tempera- 
ture in  the  cells  2  to  11,  which  will  be  noticed 
on  examining  the  diagram,  is  obtained  by  each  130 
of  the  cells  receiving  water  from  a  cell  the 
temperature  of  Which  is  somewhat  higher  than 
its  own  temperature.  It  should  be  noticed 
that  the  hottest  part  of  the  water  in  the  one 


678,724 


cell  is  mixed  with  the  coldest  p:*rt  of -the  wa- 
ter in  the  next  one,  and  it  is  due  to  this  fact, 
which  constitutes  a  peculiarity  of  the  appa- 
ratus, that  each  cell  is  fed  with  water  having 

S  a  higher  temperature  than  the  water  it  con- 
tains itself. 

When  the  pipe  a  is  removed  from  the  cell 
13  to  the  cell  21,  Fig.  5,  aud  a  stopper  is  placed 
on  the.  cell  22,  the  hot  water  does  not  flow  in 

to  two  directions,  as  before,  but  passes  alone 
from  2  to  3,  &c.,  to  21,  from  which  it  passes 
at  a  temperature  of  33°  through  the  pipe  a 
into  the  heater.  In  the  cell  12  the  cold  bot- 
tles to  be  pasteurised  are  placed.  The  water 

[jj  flowing  from  the  cell  11  through  the  cell  12 
is  cooled  by  the  bottles,  and  the  temperature 
in  this  cell  is  reduced  to  16°.  At  the  stage 
shown  in  Fig.  6  the  water  is  fed  to  the  heater 
at  a  temperature  of  33°,  and  as  the  stopper  is 

io  placed  on  the  cell  22  the  water  in  the  cell  21 
will  be  displaced  by  the  water  of  the  cell  20, 
which  has  the  temperature  of  29°,  and  the 
water  of  each  cell  down  to  the  third  one  will 
be  displaced  in  a  like  manner.  The  opera- 

!S  tion  is  the  same  at  the  stage  shown  in  Fig.  7, 
in  which  the  cold  bottles  are  placed  in  the 
cell  13.  In  this  case,  too,  the  temperature  of 
the  water  overflowing  from  the  cell  12  is  re- 
duced to  16° 

jo  By  placing  the  cold  bottles  into  the  cells  at 
periods  of  five  mitrutes  a  cooling  agent  is  pro- 
vided for  the  warm  water,  which  is  such  that, 
the  coldest  bottles  always  come  into  contact 
with  the  coldest  water,  and  the  bottles  are 

$5  gradually  warmed  to  an  extent  depending  on 
the  quantity  of  water  overflowing  from  cell 
to  cell. 

The  temperature  of  the  cells  12  to  24  is  only 
raised  when  they  contain  bottles,because  then 

io  only  water  having  a  higher  temperature  than 
the  remaining  celte  can  enter, 

After  the  stage  shown  in  Fig.  6,  according 
to  which  several  cells  are  cut  off  from  the 
others  and.-the  cell  1  has  been  maintained  at 

15  a  temperature  of  50°  for  five  minutes,  the  stop- 
per is  removed  from  the  cell  1,  the  pipe.d  is 
connected  to  the  cell  3,  the  pipe  a  to  the  cell 
22,  and  the  stopper  is  placed  on  the  cell  23, 
Fig.  7.  While  now  the  pasteurized  bottles 

50  are  gradually  cooling,  the  bottles  which  have 
been  subsequently'placed  in  the  coldest  cells 
are  gradually  heated.  At  the  stage  shown  in 
Fig.  7  the  water  circulates  from  the  cell  3  to 
the  cell  22,  and  the  cells  23,  24,  1,  and  2  are 

55  cut  off  from  the  others  and  maintain  their 
temperature.  Since  the  coinmencemeut  of 
the  operation  of  the  apparatus,  the  cell  1  has 
at  this  stage  been  kept  at  the  temperature  of 
50°  for  ten  minutes,  the  cell  2  for  five  minutes, 

60  and  the  cell  3  now  reaches  this  temperature, 
In  five  minutes  the  pipe  d  isfconaected  to  the 
cell  1,  *he  pipe  a  with  the  cell-23i  and  the 
stoppei  is  placed  on  the  cell  24,  Fig.  8.  The 
water  now  circulates  from  the  cell  4  to  the 

65  cell  23,  and  the  cells  24, 1,  2,  and  3  remain* at 
the  same  temperature.  The  cell  1  has  now 
been  maintained  at  50°  for  fifteen  minutes, 


the  cell  2  for  ten  minutes,  the  cell  3  for  five 
minutes,  and  the  cell  4  reaches  the  tempera- 
ture required.  In  the  meantime  bottles  have  70 
been  placed  in  the  cell  14.  The  pipes  re- 
main in  the  position  shown  in  Fig.  8  for  five 
minutes. 

After  the  pipes  have  been  changed  into  the 
position  shown  in  Fig.  10  the  cell  which  was  75 
raised  to  the  temperature  of  50°  centigrade 
during  the  first  fifty  minutes  and  has  been 
kept  at  this  temperature  for  twenty  minutes 
begins  io  cool  down.  At  this  point  the  cool- 
ing down  of  the  apparatus  commences  and,  80 
what  constitutes  a  feature  of  great  impor- 
tance, the'steam  of  the  injector  alone  will  now 
suffice  to  heat  the  water  to  the  desired  temper- 
ature without  the  assistance  of  direct  steam. 
At  this  stage  of  the  process  the  cell  2  has  been  85 
maintained  at  the  maximum  temperature  for 
twenty  minutes,  the  cell  3  for  fifteen  minutes, 
the  cell  4  for  ten  minutes,  the  cell  5  for  five 
minutes,  while  the  cell  6  has  just  reached  its 
highest  temperature.  90 

From  the  foregoing  it  will  be  evident  that 
the  time  during  which  the  bottles  to  be  pas- 
teurized are  kept  at  the  desired  temperature 
in  the  cells  may  be  varied  within  wide  limits. 
If  a  longer  time  is  necessary  to  pasteurize,  the  95 
time  between  each  change  of  the  suction  and 
overflow  pipes  must  be  lengthened. 

Figs.  5  to  22  illustrate  the  operation  with 
a  change  at  every  five  minutes.  By  succes- 
sively modifying  the  hot,  warm,  and  cold  100 
currents  the  liquids  are  heated  and  again 
cooled'.  At  the  stage  shown  in  Fig.  19  the 
first  part  of  the  operation  is  completed. 

The  operation^' further  illustrated  in  Figs. 
20  to  22,  can  be  followed  in  the  same  manner  105 
as  above. 

It  is  clearly  shown  by  the  diagram  that  the 
bottles  in  the  cell  1,  which  were  at  first  cold, 
were  gradually  heated  tip  to  60°  centigrade, 
which  lasted  fifty  minutes,  kept  at  this  tern-  no 
perature  for  twenty  minutes,  and  then  grad- 
ually cooled  down  /by  the  water  circulating 
through  the  apparatus  during  forty-five  min- 
utes until  the  normal  temperature  possessed 
by  the  bottle  pn  entering  the  apparatus  is  ob-  115 
tained.  The  bottles  in  the  cell  1  have  there- 
fore been  gradually  heated,  pasteurized,  and 
again  cooled,  and  can  now  be  .removed  from 
the  cell  and  be  replaced  by  other  bottles  which 
have  to  be  pasteurized.  At  the  stage  shown  120 
in  Fig.  19  the  pasteurized  bottles  which  have 
been  cooled  down  have  been  removed  and  re- 
placed by  new  bottles,  which,  have  also  to  be 
pasteurized.  In  this  figure  the  Suction-pipe, 
overflow-pipe,  and  stopper  have  each  been  121; 
moved  from  one  cell  to  the  next.  The  water 
Doming  from,  the  cell  24  is  now  .cooled  down 
by  the  new  cold  bottles,  so  that  the  tempera- 
ture in  the  oeU  is  cooled  down  to  19,  where- 
upon the  bottles  in  ibis  cell  are  removed  and  130 
new  cold  bottles  are  inserted.  This  opera- 
'tion  lasts  .five  minutes,  whereupon,  as  shown 
in  Fig.  16,  the  suction-pipe,  overflow-pipe, 
and  stopper  are  again  changed,  and  the  pas- 


678,724 


teurized  bottles  are  removed  from  the  cell  ..3 
and  replaced  by  new  ones.  In  another  five 
miuntes,  Fig.  17,  the  parts  are  again  changed 
and  the  .bottles  replaced.  The  operation  of 
5  the  apparatus  proceeds  in  this  manner  con- 
tinuously, the  suction-pipe,  overflow -pipe, 
and  stopper  being  changed  and  the  pasteur- 
ized bottles  replaced  by  new  cold  bottles  at 
each  period. 

10  What  I  claim,  and  desire  to  secure  by  Let- 
ters Patent  of  the  United  States,  is — 

An  apparatus  for  pasteurizing  liquids  in 
bottles  or  other  receptacles,  consisting  of  a 
series  of  cells  adapted,  tq  receive  the  bottles 

15  or  receptacles,  said  cells  being  arranged  in 
an  endless  chain  and  being  connected  suc- 
cessively by  overflow  -  pipes  .provided  with 


valves,  in  combination  with  a  source  of  hot 
water,  two  pipes  leading  respectively  to  and 
from  said  source,  means  for  maintaining  a  20 
circulation  of  the  water  therethrough,  and 
means  whereby  said  pipes  may  be  shifted  to 
connect  with  any  two  of  the  series  of  cells, 
whereby  the  bottled  material  in  the  cells  can 
be  gradually  raised  in  temperature  and  then  25 
gradually  reduced  in  temperature,  substan- 
tially as  described. 

In  testimony  whereof  I  have  hereunto  set 
my  hand  in  the  presence  of  two  witnesses. 


LOUIS  GANGLOFF. 


Witnesses : 

KARL  GEETER, 
MAX  ABLER. 


.      »    > 

*.    , 


No.  701,622. 


(No  Model.) 


W.  J.  RUFF. 
PASTEURIZER. 

(Application  filed  Sept.  16,  1901.) 


Patented  June  3,  1902. 


3  Sheets— Sheet  I. 


N 


No.  701,622. 


W.  J.  RUFF. 
PASTEURIZER. 

[Application  filed  Sept.  16,  1901.) 


(No  Model.) 


Patented  June  3,  1902. 

3  Sheets— Sheet  2. 

^.7 


3ZT 


4^W>/—     U 


jJE  TizJ  e,7TJB?~r-  .• 


No.  701,622. 


(No  Model.) 


W.  J.  RUFF. 
PASTEURIZER. 

(Application  filed  Sept.  18,  1001.) 


Patented  June  3,  1902. 


3  Sheets— Sheet  3. 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM  J.  RUFF,  OF  QUINCY,  ILLINOIS. 
PASTEURIZER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  701,622,  dated  June  3,  1902. 
Application  filed  September  16, 1901.    Serial  No.  75,509,    (No  model.) 


To  alJ  Tt-ltmn,  H  m,mj  r-oncern:  \ 

Beitknownthatl.WlLLiAM  J.  RUFF,  a  citi- 
zen of  the  United  States,  residing  in  Quincy, 
in  tho  connty  of  Adams  and  State  of  Illinois, 
5  have  invented  certain  new  and  useful  Im- 
provements in  1'asteurizers,  of  which  the  fol- 
lowing is  a  full,  clear,  and  exact  description, 
reference  being  had  to  the  accompanying 
drawings,  forming  part  of  this  specification. 

10  My  present  invention  relates  to  a  pasteur- 
izer or  sterilizer  wherein  the  temperatures  of 
the  beer  itself  (or  other  material  bei  ng  treated) 
both  before  and  after  entering  the  machine 
nre  utilized  through  the  automatic  operation 

15  of  the  machine  to  maintain  the  proper  tem- 
perature of  the  water,  thereby  increasing  the 
economic  operation  of  the  machine. 

When  beer  is  being  bottled  and  before  it 
is  pasteurized,  it  is  kept  at  a  very  low  tem- 

20  perature — about  37°  Fahrenheit — to  prevent 
foaming,  and  in  pasteurising  it  is  heated  to 
about  l-t2  Fahrenheit  and  should  be  cooled 
down  to  less  than  100°  Fahrenheit  before 
leaving  the  machine  to  prevent  too  rapid  cool- 

25  ing  and  to  avoid  danger  of  breaking  the  bot- 
tles and  to  utilize  through  tho  automatic  op- 
eration of  tho  machine  the  waste  heat  in  the 
cooling  of  the  bottles  for  tho  initial  heating 
of  the  bottles  and  at  the  same  time  to  util- 

30  izc  the  cold  temperature  of  the  bottles  just  as 
they  arc  entering  the  machine  for  the  purpose 
of  keeping  down  the  temperature  of  the  water 
caused  by  the  cooling  of  the  hot  bottles  is,  as 
stated,  the  object  of  niy  present  invention. 

35  With  these  objects  in  view  my  present  in- 
vention consists  in  features  of  novelty  here- 
inafter fully  described,  and  pointed  out  in  the 
claims. 

Figure  I  is  a  side  elevation  of  my  improved 

40  pasteurizer.  Fig.  II  is  an  end  view.  Fig.  Ill  is 
an  enlarged  horizontal  section  taken  on  lino 
III  III,  Fig.  I,  the  pumps,  valves,  and  regu- 
lators bei»g  shown  in  plan  view.  Fig.  IV  is 
a  section  taken  on  line  IV  IV,  Fig.  V.  Fig. 

45  V  Ls  a  section  taken  on  lino  V  V,  Fig.  IV. 
Fig.  V I  is  a  section  taken  on  lino  VI  VI,  Fig. 
V.  Fig.  VII  is  an  enlarged  section  taken  on 
line  VII  VII,  Fig.  I.  Fig.  VIII  isan  enlarged 
section  taken  on  line  VIII  III,  Fig.  I.  Fig. 

50  IX  i.s.  an  enlarged  detail  view  showing  tho 
maniujrof  connecting,  tho  bottle-holding  bars 
to  their  carrying-chains.  Fig.  X  is  a  »id« 


elevation,  partly  in  section,  illustrating  one 
of  the  temperature-regulators  made  use  of  in 
my  improved  pasteurizer.  55 

A  represents  a  casing  or  housing  forming 
a  comluit  consisting  of  vertical  legs  1,  2,  3, 4, 
5,  and  0,  which  are  preferably  rectangular  in 
cross-section,  as  shown  in  Fig.  III.  This  cas- 
ing rests  within  a  frame  7,  mounted  on  posts  60 
8.  The  4egs  1  and  6  are  open  at  top  and  con- 
nect at  the  bottom,  respectively,  with  the  legs 
2  and  5.  The  legs  2  and  5  are  connected  at 
top,  respectively,  with  legs  3  and  4,  and  tho 
legs  3  and  4  are  connected  at  bottom,  all  of  65 
which  is  illustrated  in  Fig.  I.  The  bottles 
pass  through  the  machine  first  down  leg  1, 
thence  up  leg  2,  down  leg  3,  up. leg  4,  down 
leg  5,  and  up  leg  C,  where  they  leave  the  con- 
duit. In  the  use  of  the  machine  the  conduit  70 
is  filled  with  water  in  any  suitable  manner — 
such,  for  example,  as  by  means  of  valved 
pipes  (not  shown) — it  being  filled  nearly'  to 
the  top  of  legs  1  and  C,  the  water  in  legs  3 
and  4  being  heated  by  means  of  steam  Intro-  75 
ducod  through  a  pipe  0  until  the  temperature 
is  raised  sufficiently  high  to  effect  the  pas- 
teurization of  beer.  In  starting  the  machine 
and  subsequently,  if  necessary,  tho  water  in 
legs  5  and  C  is  likewise  heated  to  the  proper  80 
cooling  temperature  by  means  of  steam  intro- 
duced through  a  pipe  10.  The  introduction 
of  steam  through  the  pipes  0  and  10  is  auto- 
matically con  trolled  by  regulators  9'and  10a, 
which  are  attached  to  the  respective  legs  and  85 
which  may  be  of  any  well-known  form  or 
type.  Tho  regulators  control  tho  passage  of 
compressed  air  through  pipes  9b  and  10b,  said 
pipes  leading  from  a  suitable  compressed-air 
supply,  (not  shown,)  which  may  bo  of  any  90 
suitable  form,  such  as  a  compressed-air  tank, 
into  which  air  is  forced  by  any  well-known 
form  of  air-compressor,  which  air  acts  to  close 
the  valves  !)''  and  10°  in  the  respective  pipes 
0  and  10  when  the  temperature  of  the  water  95 
in  the  machine  rises  to  that  which  is  desired. 
To  maintain  tho  water  at  a  uniform  temper- 
ature in  legs  3  and  4, 1  provide  a  rotary  pump 
11,  connected  to  tho  upper  portion  of  these 
legs  and  which  maintains  a  circulation  of  the  100 
water  between  the  two  legs.  This  pump  may 
bo  of  any  well-known  form  or  type. 

As  already  stated,  there  is  in  the  pasteur- 
izing of  boor  a  change  in  the  totn  perature  from 


701,622 


a  very  low  to  a  high  temperature  and  back 
again  to  a  low  temperature,  and  it  adds  very 
much  to  the  economic  operation  of  the  ma- 
chine if  these  temperatures  can  be  utilized 
5  to  keep  the  water  at  the  proper  temperature 
in  the  different  parts  of  the  machine,  (by  dis- 
pensing to  this  extent  with  the  use  of  fuel  for 
heating  and  water  for  cooling.)  With  my  im- 
proved machine  I  am  able  to  do  this,  the  ma- 

10  chine  acting  automatically  to  maintain  the 
temperature  even  at  all  times. 

12  represents  a  pipe  forming  a  connection 
between  legs  5  and  2,  and  in  this  pipe  is  lo- 
cated a  rotary  pump  13,  that  acts  to  conduct 

15  the  water  from  leg  5  to  leg  2,  thus  bringing 
water  that  has  been  heated  in  cooling  the 
beer  from  leg  5  into  leg  2,  where  the  waste 
heat  is  utilized  for  the  preliminary  or  initial 
heating  of  the  beer.  In  the  pipe  12  is  a  valve 

->o  It,  (shown  in  detail  in  Figs.  IV,  V,  and  VI,) 
this  valve  controlling  the  passage  of  water 
through  the  pump.  When  the  valve  is  in  the 
position  shown  by  dotted  lines  in  Fig.  VI,  the 
water  circulates  through  the  pipe  12  from  the 

25  leg  5  to  the  leg  2;  but  when  the  valve  is 
moved  to  the  position  shown  iu  full  lines  in 
Fig.  IV  the  watercirculatesaround  the  pump 
through  a  by-pipe  15,  so  that  at  this  time 
there  is  no  movement  of  the  water  from  leg  5 

30  to  leg  2,  and  the  water  is  caused  to  take  this 
course  when  the  water  in  leg  2  is  at  the  de- 
sired temperature  through  means  of  a  regula- 
tor 1C,  attached  to  the  leg  2  and  which  is  con- 
nected to  the  valve  14  by  means  of  a  com- 

35  pressed-air  pipe  17,  said  pipe  17  leading  from 
the  hereinbefore -mentioned  compressed-air 
supply.  As  soon  as  the  temperature  of  the  wa- 
ter in  leg  2  falls  beneath  the  desired  point  the 
regulator  1C  operates,  whereupon  the  pump 

40  will  start  a  circulation  of  water  from  leg  5  to  leg 
2.  As  soon  as  the  temperature  in  leg  2  reaches 
the  desired  height  the  regulator  10  operates 
again  and  the  water  simply  circulates  around 
the  pump  through  pipe  15.  It  will  thus  be 

45  scon  that  the  machine  operates  automatically 
to  maintain  the  water  in  the  warming  or  at- 
temperating  legs  1  and  2  at  the  desired  tem- 
perature. 
Any  desirable  form  of  atemperature-regu- 

50  lator  may  be  made  use  of  in  my  improved 
pasteurizer;  but  I  prefer  to  use  a  regulator 
similar  to  the  one  illustrated  in  Fig.  X,  this 
form  being  simple  .in  construction  and  posi- 
tive in  operation.  In  this  construction  a,cy- 

55  Iindrical'casing35  is  secured  in  any  suitable 
manner  to  the  legs  of  the  pasteurizer,  and  to 
said  casing  is  formed -integrally  a  tubular 
portion  3G,  that  extends  some  little  distance 
into  the  leg  to  which  it  is  attached.  Screw- 

6c  seated  in  the  outer  end  of  this  tubular  por- 
tion 3G  is  the  end  of  a  rod  37,  the  opposite  end 
of  which  carries  a  valve-plug  37%  having  a 
conical  end  38.  The  outer  end  of  the  casing 
35  is  closed  by  a  cap  39,  on  the  outer  face  of 

65  which  is  provided  a  dial  40.  Passing  through 
the  center  of  this  plug  39,  in  aliuement  with 
the  center  of  the  rod  37,  is  a  screw-threaded 


rod  41,  the  outer  end  of  which  is  provided 
with  a  nut  42  and  indicating-finger  43.  Pass- 
ing approximately  half-way  throughout  the 
length  of  this  rod  41  is  a  bore  or  passage-way 
44,  the  inner  end  of  which  extends  laterally 
through  the  rod  41  and  communicates  with  a 
groove  45,  formed  in  the  screw-threaded  por- 
tion of  the  rod.  The  inner  end  of  the  tubu- 
lar portion  of  this  rod  41  terminates  in  a  valve- 
seat  46,  adapted  to  receive  the  conical  end  of 
the  valve-plug  38.  Formed  in  the  plug  30  is  a 
passage-way  47,  the  inner  end  of  which  com- 
municates with  the  groove  45.  One  end  of  the 
air-pipe  17  is  tappedlato  the  plug  30  p.nd  is  in 
communication  with  the  passage-way  17.  On 
the  opposite  side  of  the  plug  3!i  one  end  of  the 
air-pipe  17  is  tapped  into  said  plug  and  i.s  in 
communication  with  a  bore  or  passage-way 
48,  theinnerend  of  which  communicates  with 
the  chamber  within  the  tubular  easing  •'>,">. 
The  regulator  is  set  by  adjusting  the  nut  12, 
which  turns  the  rod  41  in  the  desired  direc- 
tion to  bring  the  finger  43  to  the  proper  point 
on  the  dial  40,  and  by  this  operation  the  po- 
sition of  the  valve-seat  40  relative  to  the  end 
of  the  conical  plug  is  varied,  for  the  reason 
that  the  rod  41  is  moved  toward  or  drawn 
away  from  the  valve- plug  38,  according  to 
the  direction  in  which  said  rod  is  turned. 
The  proper  temperature -within  the  leg  ex- 
pands the  tubular  portion  30  sufficiently  to 
cause  the  valve-plug  38,  carried  by  the  rod 
37.,  to  feinain  unseated,  and  while  in  this  po- 
sition the  compressed  air  from  the  pipe  17 
passes  through  the  bore  48  into  the  chamber 
within  the  casing  35,  from  thence  through  the 
bores  44  and  47  into  and  through  the  upper 
pipe  17  to  the  diaphragm-valve  to  keep  said 
valve  closed,  at  which  time  the  pump  is  sim- 
ply circulating  the  water  around  itself  through 
the  pipe  15.  When  the  temperature  within 
the  leg  2  falls  below  the  proper  point  or  the 
point  at  which  the  valve  is  set  to  actuate,  the 
contraction  of  the  tubular  portion  30  due  to 
the  lowering  of  the  temperature  will  move 
the  conical  plug  38,  carried  by  the  rod  37, 
which  is  in  turn  carried  by  the  tubular  por- 
tion 30  toward  and  against  the  valvb-se.it  47, 
thus  closing  the  passage  of  the  compressed 
air  through  the  regulator.  The  supply  qjf 
compressed  air  thus  being  shut  off  will  allow 
the  diaphragm-valve  to  open  and  the  pump 
will  conduct  the  water  from  leg  5  to  leg  2. 
When  the  valve  38  closes,  the  air  in  the  up- 
per part  of  the  pipe  17  escapes  through  :» 
valve  17%  which  is  so  adjusted  as  to  always 
have  a  small  leak.  The  regulator-pipe  9:l  of 
pipe  '.'  is  the  same  and  operates  the  same  as 
the  regulator  It!,  which  is  Above  described. 
To  complete  the  circulation  between  logs 
2  and  5,  a  connection  is  made  between  legs  1 
and  C  by  the  use  of  a  pripe  IS,  as  shown  in 
Figs.  I  and  III,  the  cool  water  produced  by 
the  initial  heating  of  the  beer  thus  passing 
around  to  legs  0  and  .">  and  acting  to  keep 
down  the  temperature  in  these  legs  which  lias 
been  created  by  the  hot  boor  as  it  passes 


701,622 


through  these  legs  from  the  sterilizing-legs  3 
and  4,  the  cool  temperature  of  the  beer  when 
entering  the  machine  being  thus  utilized  to 
keep  down  the  temperature  created  by  the 
5  cooling  of  the  beer,  while  the  high  tempera- 
ture produced  by  the  cooling  of  the  beer  is 
utilized  to  offset  the  lowering  of  the  temper- 
ature in  heating  the  beer.  The  pipe  If?  com- 
municates with  the  legs  5  and  2  by  means  of 

10  perforated  headers  19,  (see  Fig.  Ill,)  and  the 
pipe  18  communicates  with  the  legs  1  and  G 
by  means  of  perforated  headers  20. 

21  represents  the  bottle-carrier,  consisting 
of  endless  chains  22,  that  pass  around  pulleys 

15  25,  secured  to  shafts  24,  jonrnaled  in  boxes 
23.  The  chains  are  connected  together  at  in- 
tervals by  means  of  cross-bars  2C,  that  have 
pivoted  connection  with  the  chains.  (See 
Fig.  IX.)  These  cross-bars  are  provided  with 

20  spring-fingers  27,  formed  to  receive  the  necks 
o£  the  bottles,  as  shown  in  Fig.  Ill,  and  which 
support  the  bottles  in  a  vertical  position  as 
they  are  earned  through  the  machine.  The 
fingers  27  project  on  each  side  of  the  bars  26, 

25  and  thus  pK>vidp  for  the  carrying  of'double 
the  quantity  of  bottles  through  the  machine 
that  could  be  carried  with  a  single  set  of  fin- 
gers. One  pair  of  the  pulleys  25  is  support- 
ed on  a  pivoted  counterbalanced  frame  25afor 

30  the  purpose  of  keeping  the  carrier-chains  taut. 

30  represents  a  driving-pulley  geared  to  one 
of  the  shafts  24  for  imparting  movement  to 
the  carrier. 

31  represents  thermometers  attached  to  the 
35  water-legs  to  indicate  the  temperature  of' the 

water. 

The  legs  1  and  2  may  be  referred  to  as  an 
' '  attemperati  ng-compavtment,"  the  legs  3  and 
4  as  a  'sterilizing-compartmont,"  and  the  legs 

40  5andP  -sa"cooling-compartinent,"and these 

parts  are  so  referred  to  in  thefollowing  claims. 

It  will  be  observed  that  the  circulation  of 

water  through  the  legs  1  and  2  and  through 

the  legs  5  and  G  is  in  a  direction  contrary  to 

45  that  in  which  the  bottles  are  moved  through 
the  legs.  The  pump  11  is  run  to  putnp  water 
from  leg  4  into,  leg  3,  and  therefore  maintains 
a  circulation  df  water  in  these  legs  in  the  di- 
rection of  the  movement  of  the  bottles  through 

50  the  legs. 

I  do  not  herein  claim  a  pasteurizer  consist- 
ing of  an  attemperating-tank,  a  cooling-tank, 
a  sterilizing  -  tank  without  communication 
with  said  tanks,  means  for  moving  the  sub- 

55  stance  to  be  sterilized  from  one  tank  to  an- 
other, means  for  causing  a  circulation  of  wa- 
ter between  the  attemperating-tank  and  the 
cooling-tank,  and  means  for  maintaining  the 
water  in  the  sterilizing-tank  at  a  higher  tem- 

6c  peratnre  than  the  water  in  the  other  tanks, 
as  such  is  the  subject-matter  of  my  applica- 
tion filerl  April  15,  1901,  Serial  No.  5/5,809. 
I  claiii   as  my  invention — 
1.  In  a  pasteurizer,  the  combination  of  an 

65  attemperating  -  compartment,  a  sterilising 
compartment,  a  cooling-compartment,  moan,-; 
exterior  of  the  machine  and  out  of  communi- 


cation with  the  sterilizing-compartment  for 
creating  a  circulation  between  the  attemper- 
ating and  'cooling  compartments,  means  for  70 
automatically  starting  and  stopping  said  cir- 
culating means,  and  means  for  carrj'ing  the 
substance  to  be  sterilized  through  said  com- 
partments, substantially  as  set  forth. 

2.  In  a  pasteurizer,  the  combination  of  a  75 
pair  of  water-legs  forming  an  attemperating- 
coinpartinent,  a  pair  of  water-legs  forming  a 
sterilizing-compartment,  a  pair  of  water-legs 
forming  a  cooling-compartment,  means  for 
conveying  the  bottles  through  said  legs,  and  80 
means  for  creating  a  circulation  of  water  be- 
tween the  attemperating-compartment  and 
cooling -compartment,  substantially  as  set 
forth. 

3.  In  a  pasteurizer,  the  combination  of  an  85  • 
attemperating-compartment,   a  sterilizing-    . 
compartment,  a  cooling-compartment,  means 
exterior  of  the  machine  and  out  of  communi- 
cation with  the  sterilizing-compartment  for 
creating  a  circulation  between  the  attemper-  90 
at  ing-compartment  and  the  cooli..g-compart- 
ment,  and  means  for  automatically  starting 
and  stopping  said  circulating  means,  sub- 
stantially as  set  forth.   „ 

4.  In  a  pasteurizer,  the  combination  of  an  95 
attemperating-compartment,  a  sterilizing - 
compartment,  a  cooling-compartment;  and 
automatic  means  exterior  of  the  machine  and 
out  of  commnuicatiou  with  the  sterilizing- 
compartment  for  creating  a  circulation  of  wa-  ioo 
ter  between  the  attemperating-compartment 
andcooling-compartment,substantiallyasset 
forth. 

5.  In  a  pasteurizer,  the  combination  of  an 
attemperating-compartment,   a  sterilizing-  105 
compartment,     a    cooling -compartment,    a 
pump  and  a  return-pipe  exterior  of  the  ma- 
chine and  out  of  communication  with  tho 
sterilizing-compartment  for  creating  a  circu- 
lation of  water  between  the  attemperating-  no 
compartment  and  cooling-compartment,  and 

a  valve  and  regulator  for  automatically  con- 
trolling the  passage  of  water  from  said  pump 
to  said  attemperating-compartment  as  the 
temperature  therein  rises  and,  falls,  substan-  1 15 
tially  as  set  forth. 

G.  In  a  pasteurizer,  the  combination  of  a 
pair  of  water-legs  forming  an  attemperating- 
compartment,  a  pair  of  water-legs  forming  a 
sterilizing-compartment,  and  a  pair  of  water-  120 
legs  forming  a  cooiing-compartment,  means 
for  conveying  the  bottles  through  said  water- 
legs,  and  automatic  mechanism  for  creating 
a  circulation  of  water  between  the  attemper- 
ating-compartment and  the  cooling-compart-  125 
mont,  substantially  as  set  forth. 

7.  In  a  pasteurizer,  the  combination  of  a 
pair  of  water-legs  forming  an  attemper ating- 
compartment,  a  pair  of  water-legs  forming  a 
storilizing-compartment,  a  pair  of  water-legs  130 
forming  a  cooling-compartment,  means  for 
conveying  bottles  through  said  compartments, 
and  means  for  cansingji  circulation  of  water 
from  one  water-leg  of  the  sterilizing-compart- 


701,622 


ment  to  the  other  water-leg  thereof,  substan- 
tially as  set  forth. 

8.  In  a  pasteurizer,  the  combination  of  a 
pair  of  water-legs  forming  an  attemperating- 
5  compartment,  a  pair  of  water-legs  forming  a 
sterilizing-corapartment,  a  pair  of  water-legs 
forming  a  cooling-compartment,  means  for 
conveying  the  bottles  through  said  water-legs, 
means  for  creating  a  circulation  of  water  be- 

10  tween  the  attemperating-compartment  and 
the  cooling-compartment,  and  means  for  cre- 
ating a  circulation  of  water  between  the  two 
water-legs  of  the  sterilizing-compartment.snb- 
stantially  as  set  forth. 

15  9.  In  a  pasteurizer,  the  combination  of  a 
pair  of  water-legs  forming  an  attemperating- 
compartment,  a  pair  of  water-legs  forming  a 
sterilizing-compartment,  a  pair  of  water-legs 
forming  a  cooling-compartment,  means  for 

ao  conveying  the  bottles  through  said  compart- 
ments, automatic  means  for  controlling  a  cir- 
culation of  water  from  the  cooling-compart- 
ment to  the  attemperating-compartment  as 
the  temperatui  e  rises  and  falls,  and  means  for 

25  maintaining  a  circulation  of  water  between 
the  two  water-legs  of  the  sterilizing-compart- 
ment, substantially  as  set  forth. 

10.  In  a  pasteurizer,  the  combination  of  a 
pair  of  water-legs  forming  an  attemperating- 

30  compartment,  a  pair  of  water-legs  forming  a 

•   sterilizing-compartment,  a  pair  of  water-legs 

forming  a  cooling-compartment,  means  for 

conveying  the  bottles  through  said  compart- 


ments, means  for  causing  a  circulation  of  wa- 
ter through  the  attemperating  and  cooling  35 
compartments  in  a  direction  contrary  to  that 
in  which  the  bottles  move,  and  means  for  caus- 
ing a  circulation  of  water  through  the  steril- 
izing-compartment in  the  same  direction  that 
the  bottles  move,  substantially  as  set  forth.  40 

11.  In  a  pasteurizer,  the  combination  of  an 
attemperating-compartment,  a  two-part  ster- 
ilizing-compartment, a  cooling-compartment, 
means  for  creating  a  circulation  between  the 
attemperating-compartmentand cooling-corn-  45 
partment,  means  for  creating  an  independent 
circulation  between  the  two  parts  of  the  ster- 
ilizing-compartment, and  means  for  carrying 
the  substance  to  be  sterilized  through  said 
compartments,  substantially  as  set  forth.        50 

12.  In  a  pasteurizer,  the  combination  of  a 
pair  of  water-legs  forming  an  attemperating- 
compartment,  a  pair  of  water-legs  forming  a 
sterilizing-compartment,  a  pair  of  water-legs 
forming  a  cooling -compartment,  means  for  55 
conveying  the  bottles  through  said  legs,  means 
for  creating  a  circulation  of  water  between 
the  altempe rating-compartment  and  the  cool- 
ing-compartment, and  means  for  causing  an 
independent  circulation  of  water  through  the  60 
two  legs  of  the  sterilizing-compartment,  sub-    >, 
stantially  as  set  forth. 

WILLIAM  .1.  Rl/FF. 
In  presence  of — 
E.  S.  KNIGHT, 
M.  P.  SMITH. 


\ 


No.  708,738. 


(No  Model.) 


B.  F.  SCHIRMER. 
PASTEURIZING  APPARATUS^. 

(Application  filed  liar.  4,  1008.) 


Patented  Sept.  9,  1902. 


2  Sheets— Sheet  I. 


Oi 


9 


No.  708,738. 


(No  Model.) 


B.  F.  SCHIRMER. 
PASTEURIZING  APPARATUS. 

(Application  filed  Mar.  4,  1902. 


Patented  Sept.  9,  1902. 


2  Sheets-Sheet  2 


0Z&^^ 


1- 1. 


ITNE55  ES 


iq-4. 


NVENTD  R 


UNITED  STATES  PATENT  OFFICE. 


BALDWIN  F.  SCIIIRMER,  OF  INDIANAPOLIS,  INDIANA. 
PASTEURIZING  APPARATUS. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  708,738,  dated  September  9, 1902. 

Application  filed  March  4, 1902.    Serial  No.  96,598,    (No  model.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  BALDWIN  F.  SCHIRMER, 
a  citizen  of  the  United  States,  residing  at  In- 
dianapolis,'in  the  county  of  Marion  and  State 
5  of  Indiana,  have  invented  a  certain  new  and 
useful  Improvement  in  Pasteurizing  Appara- 
tus, of  which  the  following  is  a  specification. 
My  invention  relates  to  that  form  of  pasteu  r- 
izing  apparatuses  in  which  an  endless  carrier 

10  is  employed  to  cause  the  articles  to  be  pas- 
teurized to  move  into,  through,  and  out  of  a 
liquid  which  has  been  heated  to  the  proper 
degree  in  order  to  secure  the  destruction  of 
the  germs  which  it  is  the  purpose  of  the  heat 

15  to  kill. 

The  novelty  of  my  apparatus  consists  in 
the  construction  and  adaptation  of  the  parts, 
as  will  be  more  specifically  pointed  out  in  the 
claims. 

»o  In  the  drawings,  Figure  1  is  a  side  elevation 
and  a  partial  section  of  my  apparatus,  por- 
tions being  cut  away  to  show  concealed  parts. 
Fig.  2  is  a  vertical  section  on  the  plane  of  line 
2  2  in  Fig.  1.  Fig.  3  is  a  similar  section  on 

25  the  plane  of  the  line  3  3  in  Fig.  1.  Fig.  4  is 
a  detail  of  the  take-up  apparatus  of  the  main 
carrier-chain,  showing  the  means  of  moving 
longitudinally  the  sprocket-wheel  bearings. 
Fig.  5  is  an  enlarged  sectional  detail  of  the 

30  guides  for  the  carrier,  and  Fig.  6  is  a  side  ele- 
vation thereof.     Fig.  7  is  a  side  elevation  of 
the  upper  middle  portion  of  the  tank,  show- 
ing the  doors  which  close  it  at  the  top. 
In  the  drawings,  A  is  a  fluid-tank  made  of 

35  any  suitable  material,  oblong  in  shape  and 
provided  near  one  end  with  a  door  A'  to  ad- 
mit of  access  to  its  interior  and  on  top  witli 
doors  A"  A",  opening  upward  and  arranged 
to  swing  on  hinges  or  pintles  in  the  usual 

40  manner.  It  is  also  provided  with  means  for 
heating  its  interior  and  any  fluids  which  mny 
be  contained  therein,  consisting  of  transverse 
pipes,  as  B,  connected  with  a  source  of  steam- 
supply.  (Not shown.)  Thermometers  13' are 

45  mounted  along' its  sides  to  enable  the  tem- 
perature within  to  be  ascertained  from  the 
outside,  and  means  for  drainage,  such  as  the 
pipe  B*,  are  provided  at  proper  places.  An 
endless  carrier  and  means  for  propelling  the 

50  same  are  mounted  within  the  tank.  The  car- 
rier C  consists  of  two  parallel  chains  C'  and 
C'-',  each  consisting  of  links  <;  and  rollers  c', 


secured  together  in  the  usual  way.     Placed 
transversely  between  the  chains  are  slats  or 
plates  c3,  secured  to  the  links  in  any  suitable  55 
manner— for  instance,  by  screws  c4.    Near  the 
discharge  end  of  the  tank  sprocket-wheels  D 
(one  only  being  shown)  are  mounted  near  the 
opposite  ends  of  a  shaft  driven  from  a  source 
of  power  (not  shown)  and  mounted  in  suitable  60 
bearings  in  the  side  of  the  tank,  which  wheels 
engage  with  the  carrier-chains  and  propel 
them  through  the  tank.     Near. the  inlet  end 
of  the  tank  there  is  similarly  mounted  in 
bearings  d  a  second  shaft  carrying  sprocket-  65 
wheels  D'  D',  Fig.  2,  which  also  engage  with 
the  carrier-chains.     The  wheels  D'  may  be  • 
idlers  rotated  by  the  motion  of  the  carrier  C 
or  may  be  driven  to  assist  in  propelling  the 
carrier,  if  deemed  'desirable.     In  the  latter  70 
case  their  shaft  would  be  connected  with  a 
source  of  power  (not  shown)  by  a  belt  or  simi- 
lar mechanism.    The  shaft  of  the  wheels  D' 
extends  beyond  the  side  of  the  tank  A,  and 
carried  by  itatitsendsaretwoothersprocket-  75. 
wheels  D*  and  D3,  which  drive  a  supplemental 
carrier  E,  consisting  of  a  series  of  rollers  E', 
mounted  in  bearings  placed  on  a  table  or 
platform  F,  arranged  alongside  of  the  tank 
A,  the  rollers  being  provided  with  sprockets  80 
adapted  to  engage  with  one  or  two  chains 
which  are  actuated  by  the  wheels  D*  and  D8. 
The  wheels  E',  Ac.,  are  placed  about  on  a 
level  or  a  little  above  the  level  of  the  car- 
rier C  at  its  highest  point.  85 

The  bearings  d  for  the  wheel  D'  are  ad  just- 
able  longitudinally  of  the  tank  A,  a  screw  G 
passing  through  the  frame  on  which  they  are 
mounted  and  operated  by  a  hand-wheel  G', 
serving  to  move  them  forward  or  backward,  90 
and  thus  take  up  the  slack,  if  any,  in  the  main 
carrier  C.  * 

It  will  be  observed  that  the  whaels  D  and 
D'  are  each  mounted  within  the  tank  A  at  its 
opposite  ends  and  near  the  top  of  the  same.  95 

It  is  my  purpose  to  propel  the  carrier 
through  the  tank  close  to  the  bottom.  I  there- 
fore provide  the  tank  with  guides  consisting 
of  strips  of  angle-iron  B3,  with  the  under  sur- 
face of  which  the  rollers  come  into  contact  100 
and  are  thereby  kept  near  the  bottom  in  pass- 
ing through  the  tank. 

A  hood  H  is  secured  to  and  above  the  tnnk 
and  extends  over  a  part  of  the  table  or  plat- 


708,738 


form  F.  It  is  made  of  sheet-iron  or  other  suit- 
able material  and  terminates  upward  in  a 
chimney  H'.  It  is  also  provided  with  an  open- 
ing to  admit  of  the  entrance  of^the  bottle-hold- 
5  ing  receptacles.  This  opening  is  closed  by  an 
automatic  door  H2,  opening  inward,  of  com- 
mon construction,  so  that  the  steam  or  hot  air 
within  the  tank  does  not  readily  escape  into 
the  outer  air.  At  the  discharge  end  of  the 

10  tank  is  a  similar  hood  H3  without  a  chimney 
and  a  similar  automatically-closing  door. 

Alongside  of  the  discharge  end  of  the  tank 
is  placed  a  table  or  platform  I,  provided  on 
its  upper  surface  with  rollers  I'  I'  in  a  posi- 

15  tion  slightly  lower  than  the  highest  position 
of  the  carrier  C  at  that  end.  As  the  carrier 
C  moves  upward  the  boxes  holding  the  bot- 
tles are  carried  to  the  highest  point,  and  then 
as  the  carrier  turns  to  move  down  ward  around 

20  the  sprocket-wheel  D  the.  boxes  are  pushed 
over  onto  the  rollers  I'  I',  where  they  are  re- 
moved by  the  operator  as  they  pass  through 
the  door  of  the  hood  H3.  A  cooling  device 
consisting  of  one  or  more  rose-spouts  at  the 

25  end  of  a  pipe  K,  connected  with  a  source  of 
water-supply  whereby  a  fine  spray  of  cold  wa- 
ter is  showered  upon  the  bottles,  is  arranged 
above  the  platform.  A  drip-pan  k  and  drain- 
age-pipe K'  are  arranged  beneath  the  plat- 

30  form.  The  bottle  -  holding  receptacles  are 
boxes  with  .perforated  sides  or  baskets  made 
of  steel  wire  or  other  suitable  material. 

The  operation  of  my  apparatus  is  as  follows : 
The  tank  A  is  filled  more  than  half  full  with 

35  water  and  the  upper  doors  A"  A",  &c.,  are 
closed.  The  steam  is  turned  on  and  the  wa- 
ter thereby  heated  to  the  desired  tempera- 
ture, which  can  be  ascertained  from  the  ther- 
mometers B'.  By  means  of  chimney  H2  a 

40  draft  toward  the  inlet  end  of  the  tank  is  cre- 
ated. Power  is  then  applied  to  the  shaft  of 
sprocket-wheels  D  D  and,  if  necessary  or  de- 
sired, to  that  of  sprocket-wheels  D'  D  .  This 
causes  the  propulsion  of  the  carrier  C  through 

45  the  tank.  It  is  made  to  move  very  slowly. 
The  filled  bottles  to  be  pasteurized  having 
been  already  placed  in  the  proper  receptacles 
are  then  placed  upon  the  supplemwatary  car- 
rier E.  This  causes  them  to  move  forward 

50  and  drop  upon  the  slats  of  the  main  carrier  C. 
They  then  move  downward,  passing  under 
the  hood  II  and  becoming  heated  as  they 
slowly  go  through  the  current  of  steam  and 
vapor  which  is  drawn  into  the  chimney.  As 

55  the  carrier  continues  its  forward  and  down- 
ward course  the  bottle-holders  and  bottles 
gradually  pass  into  the  hot  water,  and  so  on- 
ward until  they  reach  the  intended  level  near 
the  bottom  of  the  tank.  They  then  pass  on 

60  through  the  water  until  the  point  is  reached 
whore  the  carrier  is  deflected  upward.  Con- 
tinuing they  gradually  emerge  from  the  wa- 
ter and  thence  to  the  highest  point  above  the 
sprocket-wheel  D.  At  this  point  the  boxes 

65  drop  upon  the  rollers  I'  I'  upon  the  platform, 
one  box  pushing  the  other  over  the  series  of  ( 
rollers  and  out  through  the  door,  which  closes  i 


behind  them,   the    operator    removing  the 
boxes  as  they  are  discharged.     The  cool  wa- 
ter assists  in  lowering  the  temperature  of  the  70 
bottles,  so  that  they  can  be  handled  without 
injury. 

By  means  of  this  apparatus  the  bottles  are 
first  heated  in  the  vapor  above  the  water  be- 
fore they  reach  the  liquid,  the  chimney  in  the  75 
hood  creating  a  current  in  the  direction  of  the 
inlet.  The  danger  of  cracking  the  bottles  by 
a  sudden  change  in  temperature  is  thus  in 
part  avoided,  and  as  a  further  precaution  the 
immersion  of  the  bottles  in  the  liquid  takes  So 
place  slowly.  The  bottles  are  also  gradually 
cooled  as  they  emerge  from  the  fluid.  The 
apparatus  is  simple,  economical,  and  little 
likely  to  get  out  of  order. 

Having  thus  fully  described  my  invention,  85 
what  I  claim  as  new,  and  desire  to  secure  by 
Letters  Patent  of  the  United  States,  is — 

1.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  fl  uid-tank  having  iu let  and  out- 
let openings  at  opposite  ends,  of  means  for  90 
heating  the  tank,  a  normally  closed  door  at 
each  opening,  an  endless  carrier  in  the  tank, 

a  supplementary  carrier  connected  therewith, 
means  for  propelling  the  supplementary  car- 
rier through  the  inlet-opening,  bottle-holders  95 
on  the  supplementary  carrier  for  opening  the 
inlet-door,  and  means  for  receiving  the  bot- 
tle from  the  main  carrier  at  the  outlet-door. 

2.  In  a  pasteurizing  apparatus  the  combi- 
nation with  a  fluid-tank  having  inlet  and  out-  100 
let  openings  at  opposite  ends,  normally  closed 
doors  at  said  openings,  an  endless  carrier  in 
the  tank,  a  shaft  and  sprocket-wheels  at  the 
inlet  end  for  supporting  and  driving  said  car- 
rier, a  supplementary  carrier  mounted  at  its  105 
inner  end  on  said  shaft  and  extending  through 
the  inlet-opening,  means  for  adjusting  the 
shaft  to  take  up  slack,  and  bottle-holding  re- 
ceptacles carried  by  the  supplementary  car- 
rier and  serving  to  open  the  normally  closed  no 
inlet-door. 

3.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  normally  closed  fluid-tank,  a 
main  endless  carrier,  means  for  propelling  it 
through  the  tank,  inwardly-projecting  side  115 
flanges  on  the  side  of  the  tank  engaging  the 
carrier  and  deflecting  it  downward  from  the 
inlet  end  to  the  center  of  the  tank  and  up- 
ward from  the  center  to  the  outlet  end,  a  sup- 
plementary carrier  mounted  upon  and  driven  120 
by  the  shaft  at  the  inlet  end  of  the  main  car- 
rier, bottle-holders  on  the  supplementary  car- 
rier serving  to  open  the  inlet  of  the  tank,  a 
receiving  roller-carrier  outside  the  outlet  of 
the  .tank,  and  means  for  projecting  the  bot-  125 
tie-holders  on  the  main  carrier  through  the 
outlet  and  upon  the  receiving  roller-carrier. 

4.  lu  a  pasteurizing  apparatus,  the  combi- 
nation witli  a  fluid-tank,  of  a  transverse  shaft 

at  each  end  near  the  outlet  and  inlet  respec-  130 
lively  and  near  the  top  of  the  tank,  sprocket- 
wheels  on  said  shafts, an  endless  carrier  engag- 
ing said  sprocket-wheels,  horizontal  flanges 
projecting  inwardly  from  the  sides  of  the  tank 


708,738 


at  its  mid-length  and  near  the  bottom,  said 
flanges  being  parallel  with  the  bottom  of  the 
tank  for  some  distance  and  provided  with  up- 
wardly-inclined ends,  and  rollers  at  the  sides 
5  of  the  carrier  engaging  between  and  guided 
by  said  flanges. 
Witness  my  hand  this  15th  day  of  Febru-  i 


ary,  1902,  in  the  presence  of  two  subscribing 
witnesses. 

BALDWIN  F.  SCHIRMER. 

Witnesses: 

CHARLES  H.  LOEW, 
•WILLIAM  R.  BAIRD. 


No.  713,952.  Patented  Nov.  18,  1902. 

A.  A.  BUSCH.  R.  GULL  &  T.  J.  BARRY. 

PASTEURIZER. 

[Application  filed  June  22,   1901.) 

No  Model.)  2  Sheets- Sheet    I. 


No.  713,952  Patented  Nov.  18,  1902. 

A.  A.  BUSCH,  R.  GULL  &  T.  J.  BARRY. 

PASTEURIZER. 

(Application  filed  June  22,  1901.1 

(No  Model.)  2  Sheets-Sheet    2. 

' 


UNITED  STATES  PATENT  OFFICE. 


AUGUST  A.  BUSCH,  RUDOLF  GULL,-  AND  THOMAS  J.  BARRY,  OF  ST.  LOUIS, 

MISSOURI. 


PASTEURIZER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  713,952,  dated  November  18, 1902. 

Application  filed  June  22,  1901.    Serial  No,  65,627.   (No  mtdolJ 


To  all  whom  it  riiay  concern: 

Be  it  known  that  we,  AUGUST  A.  BUSCH,  a 
citizen  of  the  United  States,  RUDOLF  GULL,  a 
citizen  of  Switzerland,  and  THOMAS  J.  BARRY, 
5  a  citizen  of  the  United  States,  all  residing:  in 
the  city  of  St.  Louis,  in  the  State  of  Missouri, 
have  invented  certain  new  and  useful  Im- 
provements in  Pasteurizers,  of  which  the  fol- 
lowing is  a  full,  clear,  and  exact  description, 

10  reference  being  had  to  the  accompanying 

drawings,  forming  part  of  this  specification. 

Our  invention  relates  to  an  apparatus  par- 

'ticularly  intended  for  pasteurizing  beer,  but 

which  may  be  used  for  sterilizing  inilk  and 

15  other  substances. 

The  object  of  the  invention  is  to  produce  a 
pasteurizer  or  sterilizer  in  which  there  is  a 
gradual  heating  of  the  substance  being  steril- 
ized to  the  maximum  temperature  and  then  a 

20  gradual  cooling  of  the  substance  to  about  at- 
mospheric temperature,  so  that  while'under- 
going  sterilization  the  substance  is  not  sub- 
jected to  deleterious  effects,  and  to  further 
accomplish  this  result  the  vessels  containing 

15  the  substance  to  be  sterilized  are  retained  in 
the  batli  from  the  beginning  to  the  end  of  the 
operation. 

With  these  objects  in  view  our  invention 
consists  in  features  of  novelty  hereinafter 

30  fully  described,  and  pointed  out  in  the  claims. 

Figure  I  is  a  vertical  section  of  our  improved 

pasteurizer.     Fig.  II  is  a  top  or  plan  view. 

Fig.  Ill  is  a  detail  vortical  section  taken  on 

line  III  III,  Fig.  I,  and  looking  in  the  diroc- 

35  tion  of  tbe  arrow  that  crosses  the  section-line. 

Referring  to  the  drawings,  1  represents  a 

closed  casing  or  housing.interiorly  divided 

into  compartments  2,  3,  4,  5,  G,  and  7  by 

means  of  vertical  partitions  8,  9,  10,  11,  and 

40  12,  the  compartments  forming  a  continuous 
conduit  through  whicb  the  heating  water  or 
liquid  is  passed  in  one  direction  and  the  sub- 
stance to  be  sterilized  is  passed  in  the  oppo- 
site direction.  The  partitions  8,  10,  and  12 

45  extend  downwardly  from  the  top  13  of  the 
casing  and  the  partitions  9  and  11  extend  up- 
wardly from  the  Jbottom  of  the  casing.  The 
top  13  of  the  casing  covers  the  compartments 
3,  4,  5,  and  6,  so  that  the  heat  in  these  com- 

50  partments  is  largely  retained,  while  the  com- 
partments 2  and  7  are  left  open  at  top  to  per- 


mit the  passage  of  the  bottle-carrying  recep- 
tacles. 

14  represents  a  water-supply  pipe  leading 
into  the  upper  part  of  compartment  2,  and  15  55 
represents  a  water-discharge  pipe  leading  out 
of  the  upper  part  of  compartment  7.  Located 
in  the  lower  part  of  the  compartments  4  and 
5  is  a  heating-coil  16,  (a  perforated  pipe  being 
preferably  used,)  that  receives  hot  air  or  steam  60 
from  a  pipe  17,  and  if  desirable  a  heating-coil 
18  may  be  located  in  the  bottom  of  compart- 
ments 3  and  6,  which  would  receive  the  heat- 
ing fluid  from  branches  19  of  the  pipe  17. 

20  represents  baskets  or  receptacles  for  re-  65 
ceiving  the  substance  to  be  sterilized,  this 
substance  being  contained  in  bottles  or  other 
closed  vessels.    The  baskets  are  connected  to 
endless  cables  21,  that  pass  over  sheaves  22, 
located  above  the  casing,  under  sheaves  23,  70 
located  in  the  lowerpai'tof  thecom partments, 
as  seen  in  Fig.  I,  and  over  sheaves  24,  located 
in  the  u  pper  part  of  the  compartments.    These 
sheaves  are  secured  to  shafts  suitably  jour- 
naled  in  the  casing,  one  or  more  of  the  shafts  75 
being  provided  with  a  driving-pulley  25.    The 
sheaves  are  grooved  and  their  flanges  are  pro- 
vided with  notches  20  to  receive  the  rods  that 
connect  the  baskets  to  the  cables. 

The  top  13  of  the  casing  is  provided  with  80 
manholes  27,  through  which  access  may  be 
had  to  the  upper  part  of  the  interior  of  the 
casing,  and  the  lower  part  of  the  casing  is 
provided  with  manholes  28  to  provide  access 
to  the  interior  of  the'lower  part  of  the  casing.  85 

The  operation  is  as  follows:  The  water 
passes  into  the  casing  from  the  pipe  14  and 
out  of  the  casing  through  the  pipe  15,  a  circu- 
lation being  maintained  through  the  conduit 
formed  by  the  various  compartments,  the  pas-  90 
sag*  of  the  water  being  in  the  direction  indi- 
cated by  the  featherless  arrows.     When  tb&;    . 
water  in  the  compartments  4  and  5  has  -become  J 
sufficiently  heated  for  sterilizing  purposes-*-  K 
say  to  about  145AFahrenheit — the  basket-ear; ;  95 
ryingcablesaresetiu  motion,  moving  the bas-? 
kets  in  the  direction  of  the  feathered  arfows* 
the  material  beingsterilized  thus  being  moved:* 
in  the  opposite  direction  to  the  circulation  of 
the  water,  so  that  the  cold  bottles  are  upon  100 
entering  the  casing  brought  into  contact  with 
the  warm  water  leaving  the  apparatus,  while    < 


713,953 


the  hot  bottles  are  brought  iuto  contact  with 
the  cold  water  entering  the  apparatus,  the 
result  being:  that  the  substance  in  the  bottles 
is  gradually  heated  after  first  entering  the 
5  apparatus  until  the  maximum  temperature 
is  reached  in  the  bottom  of  the  compartments 
5  and  4,  and  then  the  bottles  are  gradually 
cooled  off  until  they  pass  ontof  the  compart- 
ment 2,  at  which  time  the  substance  is  about 

10' the  temperature  of  the  atmosphere.  As  there 
is  a  constant  circulation  of  water  through  the 
baskets,  (which  are  made  of  wire-netting  or 
other  open-work,)  a  thorough  heatingand  cool- 
ing of  the  bottles  is  effected,  thus  producing 

15  perfect  sterilizHtion  or  pasteurization,  and  as 
the  vessels  do  not  leave  the  bath  after  they 
once  enter  until  theyarecooled  down  to  about 
atmospheric  temperature  there  is  no  danger 
of  the  bottles  being  broken  by  being  subjected 

20  to  sudden  changes  of  temperature,  and  at  the 

same  time  deleterious  effecis  by  the  sudden 

Changes  of  temperature  on  the  contents  of  the 

bottles  are  prevented. 

To  insure  a  perfect  circulation  of  water 

«5  .through  the  baskets  and  to  prevent  a  stronger 
flow  of  water  up  the  sidts  of  the  conduit 
through  the  spaces  left  a;  the  ends  of  the 
baskets  to  accommodate  the  sheaves  23  and 
24,. we  secure  L-shaped  brackets  30  to  the 

30  inside  of  the  casing,  as  shown  in  the  draw- 
ings, these  brackets  acting  to  deflect  the  wa- 
ter into  the  path  traveled  by  the  baskets 
should  there  be  a  tendency  for  a  stronger  cur- 
rent of  water  at  the  ends  c  f  the  baskets  than 

55  through  the  baskets. 

We- claim  as  our  invention — 

1.  In  a  pasteurizer,  th»   combination  of  a 
closed  casing  having  inlet  and  outlet  open- 
ings, said  casing  divided  into  compartments 

40  formed  in  interior  condui;,  means  for  moving 
the  substance  to  be  sterilized  through  said 
inlet,  the  conduit  and  sa  d  outlet  in  one  di- 
rection, means  for  causing  a  circulation  of. 
water  through  the  condait  in  the  opposite 

45  direction  to  that  in  which  the  substance  is 
moving,  and  means  for  haating  the  water  in 
the  central  part  of  the  conduit,  substantially 
as  set  forth. 

2.  In  a  pasteurizer,  tht  combination  of  a 
50  closed  casing  having  inle.and.  outlet  open- 
ings, said  casing  divided    nto  vertical  com- 
partments forming  a  conduit,  means  for  caus- 
ing a  circulation  of  water  Inrough  the  con- 
duit in  one  direction,  means  for  moving  the 

55  substance  to  be  sterilized  through  said  inlet, 
the  conduit  and  said  outlet,  in  the  opposite 
direction  to  that  in  which  the  water  moves, 
and  means  for  heating  the  water  In  the  cen- 
tral part  of  the  conduit;  the  substance  being 

6c  sterilized  entering  the  conduit  at  the  end 
thereof  at  which  the  water  is  discharged,  sub- 
stantially as  set  forth. 

3.  In  a  pasteurizer,  the  combination  of  a 
casing  having  inlet  and  outlet  openings,  said 

65  casingdivided  interiorly  into  aconduit  by  par-. 
titipns  projecting  downwardly  from  above  the 
water-line,  but  not  extending  to  the  bottom  of 


the  casingahd  upwardly-projecting  partitions 
that  do  not  extend  to  the  top  of  the  casing, 
means  for  causing  a  circulation   of  water  70 
through  the  conduit  in  one  direction,  means 
for  moving  the  substance  to  be  sterilized 
through  said  inlet,  the  conduit  and  said  out- 
let in  the  opposite  direction  to  that  in  which 
the  water  moves,  and  means  for  heating  the  75 
water  in  the  central  part  of  the  conduit. 

4.  In  a  pasteurizer,  a  casing  divided  inte- 
riorly into  a  conduit  by  partitions  extending 
downwardly  from  the  top  thereof,  but  not  ex- 
tending to  the  bottom  of  the  casing,  and  np-  80. 
wardly-extending  partitions  that  do  not  ex- 
tend to  the  top  of  the  casing  and  which  ter- 
minate  beneath  the  water-line,  means  for 
heating  the  water  in  the  central  part  of  the 
conduit,  means  causinga  circulation  of  water  85 
through  said  conduit  in  one  direction,  and  a 
carrier  for  moving  the  substance  to  be  ster- 
ilized through  the  conduit  in  the  opposite  di- 
rection without  removing  the  substance  to  be 
sterilized  from  the  water-bath  from  the  time  90 
it  enters  the  machine  until  it  leaves  the  ma- 
chine. 

5.  In  a  pasteurizer,  the  combination  with  ' 
a  water-casing  divided  interiorly  into  an  at- 
temperating  compartment,  a  sterilizing  com-  95 
partrnent,  and  a  cooling  compartment,   of     . 
means  for  heating  the  water  in  the  sterilizing 
compartment,  means  causing  a  circulation  of 
water  through  said  compartments  in  one  di- 
rection, and  means  conveying  the  substance  100  . 
to  be  sterilized  through  each  of  said  compart- 
ments in  the  opposite  direction,  without  re- 
moving the  same  from  the  water-bath,  from 

the  time  it  enters  the  casing  until  the  time  it 
leaves  the  casing.  105 

6.  In  a  pasteurizer,  the  combination  of  a 
casing  having  inlet  and  outlet  openings,  said 
casing  having    interior  vertical    partitions 
forming  a  conduit,  means  for  causing  a  cir- 
culation of  water  through  the  conduit  in  one  no 
direction,  means  for  moving  the  substance  to 

be  sterilized  through  said  inlet,  the  conduit 
and  said  outlet  in  the  opposite  direction  to 
that  in  which  the  water  moves,  and  means 
for  heating  the  water  in  the  central  part  of  115 
the  condnit;  the  central  portion  of  the  con- 
duit being  closed  at  top  and  the  ends  of  the 
conduit  being  left  open  for  the  passage  of  the 
receptacles,  substantially  as  set  forth.  , 

7.  In  a  pasteurizer,  the  combination  of  a  120 
closed  casing  having  inlet  and  outlet  open- 
ings, said  caaipg  having  an  interior  conduit, 
means  for  creating  a  circulation  of  water 
through  the  conduit  in  one  direction,  means  . 
for  heating  the  water  In  the  central  part  of  125 
the  condnit  and  means  for  carrying  the  sab- 
stance  to  be  sterilized  through  said  inlet,  the 
conduit  and  said  outlet  in  the  opposite  direc- 
tion to  that  in  which  the  water  moves;  said 
last  -  mentioned  means  consisting  of  cables  130 
passing  over  sheaves  and  bottle-receiving  re- 
ceptacles pivotally  connected  to  the  cables, 
substantially  as  set  forth. 

8.  In  a  pasteurizer,  the  combination  of  a 


713,952 


closed  casing  having  inlet  and  outlet  open- 
ings, said  casing  having  an  interior  conduit, 
fieaus   for  causing   a   circulation  of  water 
through  the  conduit  in  one  direction,  bottle- 
irrying  baskets  arranged  to  move  through 
*id  inlet,  the  conduit  and  said  outlet  in  the 
apposite  direction  to  that  traveled  by  the  wa- 
ter, means  for  heating  the  water  in  the  cen- 
'  tral  part  of  the  conduit,  and  brackets  30  se- 
cured to  the  inside  of  the  casing,  substantially 
as  set  forth. 

9.  In  a  pasteurizer,  the  combination  of  a 
casing  having  inlet  and  outlet  openings,  said 
casing  having  an  interior  conduit,  means  for 
causing  a  circulation  of  water  through  the 
conduit  in  one  direction,  bottle-carrying  bas- 
kets arranged  to  move  through  said  inlet,  the 
conduit  and  said  outlet  in  the  opposite  direc- 
tion lo  that  traveled  by  the  water,  deflectors 
on  the  walls  of  said  conduit  insuring  a  per- 
fect circulation  of  water  through  said  bas- 
kets, and  means  for  heating  the  water  in  the 
central  part  of  the  conduit. 

10.  In  a  pasteurizer,  the  combination  of  a 
casing  having  inlet  and  outlet  openings,  said 
casing  divided  into  compartments  formed  in 
interior  conduit,  sheaves  located  above  said 
casing  -ind  sheaves  located  within  said  cas- 
ing, endless  cables  carried  by  said  sheaves,  | 


baskets  for  conveying  the  substance  to  bo  30 
sterilized,  said  baskets  carried  and  adapted 
to  be  moved  by  said  cables  through  said  in- 
let, the  conduit  and  said  outlet  in  one  direc- 
tion, and  means  for  causing  a  circulation  of 
water  through  said  conduit  in  an  opposite  di-  35 
rection,  said  means  comprising  a  water-sup- 
ply pipe  near  said  outlet-opening  and  a  waste- 
pipe  near  said  inlet-opening,  of  deflectors  on 
the  walls  of  said  conduit  insuring  a  perfect 
circulation  of  water  through  said  baskets,  and  40 
heating-coils  located  in  the  bottom  of  said 
compartments  whereby  the  water   may  be 
treated  to  different  degrees  of  temperature  in 
different  parts  of  the  conduit. 

11.  Inapasteurizer,asuitablecasing, means  45 
for  causing  a  circulation  of  water  through 
said  casing  in  one  direction,  means  for  mov- 
ing the  substance  to  be  sterilized  through 
said  casing  In  the  opposite  direction,  and 
means  for  heating  said  water  in  the  central  50 
part  of  said  casing. 


AUG.  A.  BUSCIL 
RUDOLF  GULL. 
THOMAS  J.  BARRY 


In  presence  of — 
E.  S.  KNIGHT, 
M.  P.  SMITH. 


I  &ctgx,'- 


•  ••%• ;i 


No.  725,489. 


HO  MODEL. 


PATENTED  APR.  14,  1903. 
B.  F.  SCHIRMER. 
PASTEURIZER. 

APPLIOATIOH  FILED  JAN.  8,  1903. 


2  SHEETS-SHEET  1. 


kr 


No.  725,489. 


NO  MODEL. 


PATENTED  APR.  14,  1903. 
B.  F.  SCHIRMER. 
PASTEURIZER. 

APPLICATION  TILED  JAN.  6,  1903. 

2  SHEETS-SHEET  2. 


Fig.  3 . 


0     QJ 


Q      Qr 


Fig.  4. 


3Z- 


UNITED  STATES  PATENT  OFFICE. 


BALDWIN  F.  SCHIRMER,  OF  CLEVELAND,  OHIO. 
PASTEURIZER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  725,489,  dated  AprU  14,  1903. 

Application  filed  January  6,  1903.   Serial  No.  138,056.   (No  model.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  BALDWIN  F.  SCHIRMER, 
a  citizen  of  the  United  States,  and  a  resi- 
dent of  Cleveland,  in  the  county  of  Cuyahoga 
5  and  State  of  Ohio,  have  invented  certain  new 
and  useful  Improvements  in  Pasteurizers,  of 
which  the  following  is  a  specification. 

My  invention  relates  to  a  pasteurizing  ap- 
paratus for  the  treatment  of  beer-bottles  and 

io  the  like;  and  its  novelty  consists  in  the  con- 
struction and  adaptation  of  the  parts,  as  will 
be  more  fully  hereinafter  pointed  out. 

In  the  drawings,  Figure  1  is  a  central  ver- 
tical longitudinal  section  and  partial  plan 

15  view  of  my  improved  apparatus,  the  center 
portion  being  shown  cut  away  to  permit  of 
the  illustration  of  the  end  portions  on  the 
one  sheet  of  drawings.  Fig.  2  is  an  end  plan 
view  looking  toward  the  apparatus  from  the 

10  delivery  end.     Fig.  3  is  an  enlarged  detail 

plan  view  of  a  part  of  one  of  the  jaw-plates 

and  chain  to  which  it  is  attached,  and  Fig.  4 

is  a  side  view  thereof. 

In  the  drawings,  11  is  a  fluid-tank  adapted 

25  to  hold  a  quantity  of  water  and  provided  with 
means  for  heating  the  same — for  example,  a 
steam -pipe  12  and  its  connections.  It  is 
closed  at  the  top  by  means  of  a  long  hood  13, 
projecting  upward  at  the  receiving  and  de- 

30  livery  ends  to  permit  of  the  elevation  of  the 
sprocket-wheels  above  the  level  of  the  top  of 
the  tank.  This  hood  is  provided  with  suit- 
able openings  closed  by  covers  14  14  along 
its  upper  surface  and  another  opening  closed 

35  by  a  door  15  at  the  receiving  end  and  a  simi- 
lar permanent  opening  16  at  the  delivery  end 
of  the  apparatus. 

Mounted  in  suitable  bearings  on  each  side 
of  the  tank  11  are  three  sets  of  sprocket- 

40  wheels  20,  21,  and  22,  which  are  adapted  to 
be  rotated  by  suitable  mechanism  from  a 
source  of  power  not  shown  and  the  nature 
of  which  is  immaterial  to  the  operation  of  the 
apparatus.  Actuated  by  these  sprocket- 

45  wheels  are  two  sprocket-chains  23,  mounted 
in  parallel  vertical  planes.  Transversely  se- 
cured between  these  sprocket-chains  is  a  se- 
ries of  jaws  30,  constituting  with  the  chains 
and  sprocket-wheels  an  endless  bottle-car- 

50  carrier.  Each  jaw  consists  of  a  transverse 
flat  plate  31,  adapted  to  receive  the  bottle  in 


an  upright  position.  Rigidly  attached  there- 
to or  made  integral  therewith  is  a  second 
plate  32,  substantially  at  right  angles  thereto. 
This  plate  32  is  provided  with  upwardly-ex-  55 
tending  flanges  33,  struck  out  from  the  plate 
32  by  a  die  or  embossing-roll,  leaving  an  aper- 
ture 34  after  the  flange  33  has  been  bent  up- 
ward. These  flanges  form  guards  between 
which  the  bottles  are  placed  and  which  pre-  60 
vent  their  lateral  motion.  The  plates  32  are 
secured  by  rivets  35  or  otherwise  to  a  flange 
37,  which  is  in  turn  secured  to  a  link  24  of  the 
chain  23.  Each  of  these  plates  32  is  divided 
by  the  guards  33  into  a  series  of  pockets  or  65 
compartments  preferably  adapted  to  hold 
six  or  twelve  bottles  across  the  width  of  the 
apparatus. 

It  will  be  observed  that  the.sprocket-wheel 
20  is  so  arranged  that  the  bottles  may  be  70 
placed  on  the  transverse  jaws  so  as  to  stand 
upon  the  plates  31  in  an  upright  position,  ac- 
cess being  had  to  the  carrier  by  the  opening 
in  the  hood  when  the  door  15  is  lifted.  The 
endless  carrier  then  dips  down  into  the  solu-  75 
tion  with  which  the  tank  is  wholly  or  partly 
filled  and  is  caused  slowly  to  travel  forward 
toward  the  delivery  end  of  the  apparatus. 
As  it  reaches  a  point  near  such  end  it  is 
'gradually  caused  to  be  elevated  by  reason  of  80 
the  elevation  of  the  sprocket-wheel  22  above 
the  upper  surface  of  the  tank.  Turning 
around  the  sprocket-wheel  22  the  several  jaws 
of  the  carrier  are  reversed  in  position,  so  that 
the  bottle  no  longer  rests  against  the  plate  85 
31,  but  rests  against  the  plate  32,  and  finally 
as  the  carrier  continues  to  move  forward  the 
bottle  drops  out  from  the  carrier  by  its  own 
weight. 

There  is  provided  to  receive  it  a  sliding  90 
table  40,  so  placed  that  the  bottles  falling 
from  the  carrier  will  gently  drop  thereon  and 
slide  toward  the  delivery  end  thereof.    At 
this  point  there  is  provided  an  endless  belt 
or  apron  41,  mounted  upon  two  rollers  42,  93 
supported  upon  brackets  43  of  a  suitable 
height  and  caused  to  be  rotated  by  mechan- 
ism not  shown.    This  traveling  belt  or  apron 
carries  the  bottles  away  from  the  pasteuriz- 
ing apparatus,  moving  each  row  forward  and  io 
out  of  the  path  of  the  succeeding  row  deliv- 
ered from  the  carrier. 


726,489 


Near  the  delivery  end  of  the  carrier  the 
hood. is  provided  with  pipes  50,  connected 
with  a  water-supply  and  suitably  perforated, 
so.  as  to  deliver  .a  stream  of  water  upon  the 
5  bottles  in  the  form  of  a  fine  spray.  This 
serves  to  cool  the  bottles  after  they  have 
arisen  out  of  the  hot  solution. 

The  carrier  having  delivered  its  load  of 
bottles  is  caused  to  be  returned  through  the 
10  tank  toward  the  receiving  end  of  the  appa- 
ratu's.    At  this  end  the  hood  is  provided  with 
a  chimney  51,  the  opening  in  which  is  con- 
trolled by  a  suitable  damper  52.    This  device 
serves  to  draw  the  vapors  and  steam  arising 
15  from  the  heated  solution  in  the  tank  toward 
the  receiving  end  of  the  apparatus  and  to 
raise  the  temperature  of  the  bottles  as  they 
are  caused  to  be  moved  downward  toward  the 
solution,  so  as  to  prevent  the  shock  arising 
ao  from  a  sudden  change  in  their  temperature, 
and  thus  lessen  the  liability  to  breakage. 

Each  of  the  jaws  30  is  so  arranged  tipon 
the  sprocket-chains  that  there  is  little  more 
than  sufficient  space  between  any  plate  32 
25  and  its  neighbor  in  front  or  behind  it  to  per- 
mit a  bottle  to  stand  upright.    Consequently 
any  plate  32  will  limit  the  rearward  move- 
ment of  the  bottle  and  prevent  it  falling  out 
of  the  carrier  from  the  pocket  immediately  in 
30  front  of  it. 

My  apparatus  is  made  of  simple  materials, 
is  strong  in  construction,  is  readily  repaired, 
and  is  efficient  in  its  operation. 

What  I  claim  as  new  is — 

35  1.  A  jaw  for  a  bottle-carrier  consisting  of  a 
plate  adapted  to  receive  the  bottles  in  an  up- 
right position,  a  second  plate  adapted  to  pre- 
vent their  forward  movement  and  a  series  of 
guards  adapted  to  separate  the  bottles  from 
40  contact  with  each  other,  the  whole  being  made 
integral. 

2.  A  jaw  for  a  bottle-carrier  consist!  ng  of  a 
plate  adapted  to  receive  the  bottles  in  an  up- 
right position,  a  second  plate  adapted  to  pre- 
45  vent  their  forward  movement,  and  a  series  of 
guards  struck  out  and  bent  up  from  one  of 
said  plates  and  adapted  to  separate  the  bot- 
tles from  contact  with  each  other,  the  whole 
being  made  integral. 

50  3.  A  jaw  for  a  bottle-carrier  consisting  of  a 
plate  adapted  to  receive  the  bottles  in  an  up- 
right position,  a  second  plate  adapted  to  limit 
their  forward  movement  and  a  series  of 
guards  struck  out  and  bent  up  from  one  of 
55  said  plates  dividing  the  plates  into  a  plural- 
ity of  bottle-receiving  pockets,  the  whole  be- 
ing made  integral. 

4.  Thecombi  nation  wi'h  an  endless  carrier, 
of  a  plurality  of  transversely-held  bottle-hold- 
60  jng  jaws,  each  consisting  of  a  plate  adapted 
to  receive  the  bottles  in  an  upright  position, 
a  second  plate  substantially  at  right  angles 
thereto  and  a  series  of  guards  struck  out  and 
bent  up  from  one  of  said  plates  and  dividing 
65  each  of  the  jaws  into  a  plurality  of  bottle-re- 
ceiving pockets,  the  parts  of  each  jaw  being 
made  in  one  piece. 


5.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  fluid-tank  having  inlet  and  out- 
let openings  at  opposite  ends,  of  an  endless  70 
carrier,  a  plurality  of  transversely-held  bot- 
tle-holding jaws  each  consisting  of  a  plate 
adapted  to  receive  the  bottles  in  an  upright 
position,  another  plate  adapted  to  prevent  or 
limit  the  forward  movement  of  the  bottles  75 
and  a  series  of  guards  separating  the  bottles 
from  contact  with  each  other,  means'for  pro- 
pelling the  carrier  and  means  for  inclosing 
the  tank. 

6.  In  an  apparatus  of  the  class  described,  80 
the  combination  with  a  pair  of  sprocket-chains 
mounted  to  move  in  the  same  direction  in  par- 
allel planes,  of  a  plurality  of  transversely: 
held  bottle-holding  jaws  each  consisting  of  a 
plate  adapted  to  receive  the  bottles  in  an  up-  85 
right  position,  a  second  plate  adapted  to  limit 
the  forward  movement  of  the  bottles  and  a 
series  of  guards  adapted  to  separate  the  bot- 
tles from  contact  with  each  other,  the  plate 
which  is  adapted  to  limit  the  forward  move-  90 
ment  of  the  bottles  serving  also  to  limit  the 
rearward  movement  of   the  bottles  placed 
upon  the  jaw  immediately  in  front  of  it  on 
the  carrier. 

7.  la  an  apparatus  of  the  class  described,  95 
the  combination  with  a  pair  of  sprocket-chains 
mounted  to  move  in  the  same  direction  in  par- 
allel planes,  of  a  plurality  of  transversely- 
held  bottle-holding  jaws  each  consisting  of  a 
plate  adapted  to  receive  the  bottles  in  an  up-  100 
right  position,  a  second  plate  adapted  to  limit 
the  forward  movement  of  the  bottles  and  a 
series  of  guards  adapted  to  separate  the  bot- 
tles from  contact  with  each  other,  the  plate 
which  is  adapted  to  limit  the  forward  move-  105 
inent  of  the  bottles  serving  also  to  limit'the 
rearward   movement  of  the  bottles  placed 
upon  the  jaw  immediately  in  front  of  it  on  the 
carrier,  means  for  moving  the  sprocket-chains 
and  an  endless  traveling  apron  adapted  to  no 
carry  away  the  bottles  at  the  delivery  end  of 
the  carrier. 

8.  In  an  apparatus  of  the  class  described, 
the  combination  with  a  pair  of  sprocket-chains 
mounted  to  move  in  the  same  direction  in  par-  115 
allel  planes,  of  a  plurality  of  transversely- 
held  bottle-holding  jaws  each  consisting  of  a 
plate  adapted  to  receive  the  bottles  in  an  up- 
right position,  a  second  plate  adapted  to  limit 
the  forward  movement  of  the  bottles  and  a  120 
series  of  guards  adapted  to  separate  the  bot- 
tles from  contact  with  each  other,  the  plate 
which  is  adapted  to  limit  the  forward  move- 
ment of  the  bottles  serving  also  to  limit  the 
rearward   movement  of  the  bottles  placed  125 
upon  the  jaw  immediately  in  front  of  it  on  the 
carrier,  means  for  moving  the  sprocket-chains 
and  an  endless  traveling  apron  adapted  to 
carry  away  the  bottles  at  the  delivery  end  of 
the  carrier,  and  a  slide  placed  intermediate  130 
the  carrier  and  the  traveling  apron. 

9.  The  combination  with  an  endless  carrier 
of  a  series  of  transversely-held  bottle-holding 
jaws  each  consisting  of  a  plate  adapted  to  re- 


725,489 


3 


ceive  the  bottles  in  an  upright  position,  a  sec- 
ond plate  substantially  at  right  angles  there- 
to, and  a  series  of  guards  adapted  to  separate 
the  bottles  from  contact  with  each  other,  of 
means  for  moving  the  carrier  consisting  of 
sprocket  -  wheels  whereby  the  bottles  are 
transported  through  a  tank  in  an  upright  po- 
sition and  by  a  change  of  direction  of  the  car- 
rier are  caused  to  rest  upon  the  second  plate 
of  the  jaw  and  finally  to  slide  therefrom  at 


the  delivery  end  of  the  apparatus  by  the  force 
of  gravity. 

Witness  my  hand  this  3d  day  of  January 
1903,  at  the  city  of  Cleveland,  in  the  county 
of  Cuyahoga  and  State  of  Ohio. 

BALDWIN  F.  SCIFRMER. 

Witnesses: 

Louis  J.  GROSSMAN, 
ARTHUR  H.  LICHTIG. 


No.  727,575. 


PATENTED  MAY  12,  1903. 
R.  BIRKHOLZ,  DEC'D. 

J.  W.  BIEKHOLZ,  ADMINISTRATOR. 

PROCESS  OF  TREATING  BOTTLED  GOODS. 

APPLIOATIOH  FILED  JUSE  13,  1901. 


KO  MODEL. 


No.  727)575. 


Patented  May  12, 1903. 


UNITED  STATES  PATENT  OFFICE, 


JULIUS  W.  BIRKHOLZ,  OF  MILWAUKEE,  WISCONSIN,  ADMINISTRATOR 
OF  RICHARD  BIRKHOLZ,  DECEASED,  ASSIGNOR  TO  THE  LINK  BELT 
MACHINERY  COMPANY,  OF  CHICAGO,  ILLINOIS,  A  CORPORATION  OF 
ILLINOIS. 


PROCESS  OF  TREATING   BOTTLED  GOODS. 

SPECIFICATION  forming  part  of  Letters  Patent  No.  727,575,  dated  May  12,  1903. 

Application  filed  June  13,  1901.    Sarial  Ho.  64,347.    (No  specimens.) 


To  all  whom  it  may  concern: 

B0  it  known  that  RICHARD  BIRKHOLZ,  de- 
ceased, late  a  citizen  of  the  United  States, 
residing  at  Milwaukee,  in  the  county  of  Mil- 
5  waukee  and  State  of  Wisconsin,  did  invent  a 
certain  newand  useful  Improvement  in  Proc- 
esses of  Treating  Bottled  Goods,  of  which  the 
the  following:  is  a  specification. 

Said  invention  relates  to  a  process  for  treat- 
10  ing  by  variations  in    temperature  bottled 
goods,  and  has  particular  reference  to  a  suc- 
cession of  steps  in  a  process  whereby  the 
bottles  are  safely  raised  from  a  relatively  low 
temperature  to  a  relatively  high  temperature 
15  and  the  temperature  is    then  reduced,  by 
means  in  which  the  heat  extracted  from   he 
bottles  in  cooling  them   is  preferably  con- 
served for  the  purpose  of  assisting  in  raising 
the  temperature  of  the  incoming  cool  bottles. 
20      There  are  various  steps,  as  above  suggested 
and  hereinafter  to  be  more  fully  explained, 
vhich  may  be  variously  combined  and  some 
of  them  omitted  to  carry  out  the  invention. 
The  drawing  illustrates  a  longitudinal  sec- 
25  tion  through  an  apparatus  adapted  to  carry 
out  the  process. 

Like  parts  are  indicated  by  the  same  letter 
in  the  drawing. 

A  is  a  closed  tank  having  the  body  of  still 
30  water  B  in  the  bottom  thereof  and  the  hot- 
vapor  chamber  C  at  the  top. 

D  is  an  upper  chamber;  E  E,  a  series  of 

pulleys  or  sprocket-wheels  over  which  runs 

the  belt  F,  provided  with  the  carriers  G  G, 

35  in  which  the  receptacles  or  bottles  II  H  are 

contained. 

•     J  is  a  pipe  entering  the  tank  at  one  end  and 
discharging  steam  or  hot  water  into  one  end 
of  the  tank,  and  K  is  a  similar  pipe  at  the 
40  other  end  of  the  tank. 

L  is  a  pipe  through  which  steam  or  hot 
water  can  be  introduced  into  the  vapor-cham- 
ber, and  M  a  pipe  through  which  the  over- 
flow in  the  tank  A  can  be  drawn  off. 
45  N  N  are  a  series  of  pipes  connected  at  one 
end  with  the  spray-pipe  0,  provided  with 
discharge-apertures  in  the  upper  part  of  the 
vapor-chamber  D,  above  the  line  of  travel  of 


the  bottles,  and  connected  at  the  other  end 
with  the  cooling-tank  P  and  the  device  R  for  50 
keeping  up  the  circulation  of  the  water. 

S  is  a  pan  which  receives  the  water  dis- 
charged from  the  apertures  in  the  pipe  O, 
and  thus  a  circulation  is  maintained  from  the 
pan  S  through  the  pipes  N  to  the  cooling-  55 
chamber  P,  thence  by  pipe  N  through  the 
circulation  device  or  pump  R,  thence  through 
the  pipes  N  to  the  discharge-apertures  in 
the  pipe  0,  thence  down  across  the  two  lines 
of  travel  of  the  bottles  to  the  pan.  60 

T  is  the  opening  into  the  chamber  D,where- 
by  the  bottles  are  removed  from  and  placed 
in  the  carriers. 

The  operation  of  the  several  devices  is  as 
follows:  The  bottles  at  some  point  along  the  65 
line  of  travel  are  put  into  the  receptacle.  As 
they  pass  along  they  are  first  subjected  to  a 
spray  of  water  which  is  hotter  than  the  bot- 
tles, and  which  therefore  heats  the  bottles 
somewhat  and  is  itself  relatively  cooled  and  70 
then  falls  into  the  tank  or  pan  below.  The 
bottles  pass  on  and  are  then  subjected  to  the 
action  of  the  vapor-chamber  and  then  to  the 
still  water  in  the  tank.  This  tank-water  is 
preferably  of  varying  temperature  along  the  75 
line  of  travel  of  the  bottles  and  the  bottles  are 
very  considerably  heated.  They  then  emerge 
from  this  tank  and  continue  their  journey 
until  they  reach  the  point  where  they  are 
again  subjected  to  the  action  of  the  circulat-  80 
ing  water,  preferably  the  same  as  the  water 
to  which  they  were  previously  subjected,  and 
which  therefore  is  at  this  point  cooler  than 
the  bottles,  for  the  bottles  have  now  become 
highly  heated  and  the  water  has  become  85 
cooled  by  its  exposure  to  the  cool  bottles  and 
perhaps,  also,  by  the  action  of  the  cooling-coil 
or  the  cooling-chambe>r,  if  either  or  both  of 
these  devices  should  be  employed.  The  wa- 
ter is  now  heated  by  the  hot  bottles  and  re-  90 
turned  by  the  pipes  to  the  point  where  it  is 
discharged  upon  the  incoming  bottles,  while 
the  bottles  which  have  just  passed  through 
the  tank  are  removed. 

It  will  be  evident  that  the  arrangement  of  95 
parts  can  be  very  greatly  varied  without  de- 


727,575 


parting  from  the  spirit  of  the  invention  and 
that  some  steps  in  the  pro'cess  may  be  omit- 
ted without  affecting  the  action  of  the  other 
or  remaining  steps. 
5      What  is  claimed  is— 

1.  The  process  of  treating  bottled  goods, 
which  consists  in  subjecting  the  filled  bottles 
in  their  relatively  cool  condition,  to  the  action 
of  relatively  hot  circulating  water,  then  pass- 

10  ing  them  through  a  heating  medium  and  si- 
multaneously exposing  their  thickened  por- 
tions to  a  heat  greater  than  that  to  which  the 
rest  of  the  bottles  are  exposed. 

2.  The  process  of  treating  bottled  goods, 
15  which  consists  in  subjecting  the  filled  bottles 

in  their  relatively  cool  condition,  to  the  action 
of  relatively  hot  circulating  water,  then  pass- 
ing the."i  through  a  heating  medium  and  si- 
multaneously exposing  their  thickened  por- 
20  tions  to  a  heat  greater  than  that  to  which  the 
rest  of  the  bottles  are  exposed,  then  passing 
them  through  a  body  of  heating-water. 

3.  The  process  of  treating  bottled  goods, 
which  consists  in  subjecting  the  filled  bottles 

^5  in  their  relatively  cool  condition,  to  theac-tioii 


of  relatively  hot  circulating  water,  then  pass- 
ing them  through  a  heating  medium  and  si- 
multaneously exposing  their  thickened  por- 
tions to  a  heat  greater  than  that  to  which  the 
.<re8t  of  the  bottles  are  exposed,  then  passing  30 
them  through  a  body  of  heating-watey,  then 
exposing  them  to  the  action  of  the  said  cir- 
culating water  in  its  relatively  cool  condition. 
4.  The  process  of  treating  bottled  goods, 
which  consists  in  subjecting  the  filled  bottles  35 
in  their  relatively  cool  condition,  to  the  action 
of  relatively  hot  circulating  water,  then  caus- 
ing them  to  travel  through  a  hot  vapor,  simul- 
taneously exposing  their  thickened  portions 
to  a  heat  greater  than  that  to  which  the  rest 
of  the  bottles  are  exposed,  then  passing  them 
through  a  body  of  water,  which  varies  .in  tem- 
perature along  the  line  of  their  travel.  . 

JULIUS  W.  WRKIIOL7, 

Administrator  of  fh"  fxlali  <>f  Ricltar<l  Ilirk- 
holz,  deceased. 

Witnesses: 

KKE)>  A.  FOSTEU, 
CIIAS.  K.  WILD. 


40 


31 


No.  731,131 


VO  MODEL. 


PATENTED  JUNE  16,  1903. 
W.  J,  RUFF. 
PASTEURIZER. 

APPLIOATIOH  FILED  APE.  15,  1901. 


^ 


$J 


I    I     I     I 


t    fw   t 


No.  731,131.  Patented  June  16,  1903. 

UNITED  STATES  PATENT  OFFICE. 


WILLIAM  J.  RUFF,  OF  QUINCY,  ILLINOIS, 
PASTEURIZER. 


SPECIFICATION  forming  part  of  Letters  Patent  NA  731,131,  dated  June  16,  1903. 
Application  filed  April  15, 1901.    Serial  No.  55,899.    (No  model.) 


To  all  whom  it  may  concern: 

BeitknowntuatI,  WILLIAM  J.  RUFK,  a  citi- 
zen of  the  United  States,  residing  at  Quincy, 
in  the  county  of  Adams  and  State  of  Illinois, 
[  have  invented  certain  new  and  useful  Im- 
provements in  Pasteurizers,  of  which  the  fol- 
lowing is  a  full,  clear,  and  exact  description, 
reference  being  had  to  the  accompanying 
drawings,  forming  part  of  this  specification. 

>  The  object  of  my  present  invention  is  to 
provide  an  apparatus  for  pasteurizing  beer 
(and  which  may  be  used  for  sterilizing  milk 
and  other  substances)  which  is  inexpensive 
in  construction  as  well  as  effective  in  opor- 

5  ation,  and  which  can  be  used  without  danger 
of  breaking  the  bottles,  and  which  will  do  the 
work  in  a  minimum  space  of  time  without 
deleterious  effect  on  the  beer  due  to  too  rapid 
heating  and  cooling  of  the  beer. 

>  My  invention  consists  in  features  of  novelty 
hereinafter  full}7  described,  and  pointed  out 
in  the  claims. 

Figure  I  is  a  side  view  illustrative  of  my 
invention,  part  in  section.  Fig.  II  is  a  top  or 

;  plan  view  showing  one  of  the 'branch  pipes 

broken  away  to  show  perforations  therein , and 

Fig.  Ill  is  a  sectional  view  of  one  of  the  jet- 

pmaps. 

Referring  to  the  drawings,  1  represents  a 

a  tank  having  end  compartments  2  and  3  and 
a  middle  compartment  4. 

5  represents  one  or  more  traveling  cranes 
or  hoists  by  which  the  bottle-carrying  recep- 
tacles 6  are  handled. 

5  7  represents  a  water-pipe  forming  a  com- 
munication between  the  upper 'and  the  lower 
part  of  compartment  2.  In  this  pipe  is  a  jet- 
pump  8,  which  may  be  of  any  well-known 
form  or  type,  and  with  the  jet-pump  there 

»  connects  a  pipe  9.  In  the  pipe  9  is  a  valve 
10,  between  which  and  the  upper  part  of  the 
pipe  7  is  a  regulator  11,  which  may  be  of  any 
well-known  form  or  type  and  which  acts  to 
open  and  close  the  valve  10  in  conformity 

;  with  the  temperature  in  the  pipe  7.  The 
pipe  7  has  perforated  branches  12  located 
within  the  compartment  2,  so  that  as  the  wa- 
ter is  introduced  into  the  bottom  of  the  com- 
partment from  the  pipe  7  it  is.  distributed 

J  over  the  bottom  of  the  compartment. 

In  the  bottom  of  the  compartment  4  are  a 
number  of  branch  pipes  13,  perforated  in  the 


j  same  manner  as  the  pipes  12  and  communi- 
]  eating  with  a  water-pipe  14,  that  extends  be- 
neath the  tank  and  upon  one  side  of  the  tank,  s\ 
its  upper  end  being  provided  with  branches 
15,  that  communicate  with  the  upper  portion 
of  the  tank  through  subbranches  1C.    In  tho 
pipe  14  is  a  jet-pump  14^  which  corresponds 
in  construction  and  operation  to  the  pump  8,  6c 
and  to  this  pump  there  connects  a  steam- 
pipe  17. 

18  represents  a  regulator  forming  a  com- 
munication between  the  pipe  14  and  a  valve 
19  in  the  pipe  17,  tins  regulator  correspond-  65 
ing  to  the  regulator  11  of  tho  pipe  7. 

20  represents  a  water-pipe  forming  a  coiu- 
nection  between  the  bottom  of  compartment 
3  and  a  pump  21,  and  22  represents  a  pipe 
forming  a  communication  between  the  pump  70 
and  the  pipe  7  where  the  latter  enters  the 
compartment  2. 

23  represents  a  pipe  forming  a  coraniunic-a- 
tion  between  the  upper  portions  of  the  com- 
partments 2  and  3.  75 

In  operating  the  apparatus  the  compart- 
ments 2,  3,  and  4  are  filled  with  water  up  to 
about  the  line  of  the  pipe  23.  Steam  is  then 
turned  on  through  the  pipes  9  and  17  to  heat 
the  water  in  the  compartments  2  and  4,  the  80 
water  in  the  former  being  heated  to  approxi- 
mately 100°  to  105°  Fahrenheit  and  the  wa- 
ter in  the  latter  being  heated  to  approxi- 
mately 144°  to  148°  Fahrenheit.  The  pump 
21  being  set  in  operation  water  will  circulate  85 
from  the  compartment  2  to  the  compartment 
3  and  back  again  through  the  pipes  23  and 
22,  and  thus  the  water  in  these  two  compart- 
ments will  be  raised  to  and  maintained  at  ap- 
proximately the  same  temperature.  When  90 
the  water  is  thus  properly  heated,  the  recep- 
tacle 6,  loaded  with  bottles,  is  lowered  into 
the  compartment  2  for  the  initial  heating  of 
the  beer,  the  temperature  in  this  compart- 
ment not  being  sufficient  to  heat  the  bottles  95 
rapidly  enough  to  break  them  or  not  being 
hot  enough  to  have  «ny  deleterious  effect  on 
the  beer  on  account  of  too  rapid  heating. 
After  the  bottles  have  remained  Su  the  com- 
partment 2  for  approximately  thirty  minutes  16" 
the  receptacle  is  shifted  into  the  compart- 
ment 4,  where  it  is  allowed  to  remain  for  ap- 
proximately one  hour  and  in  which  the  beer 
is  heated  sufficiently  to  be  thoroughly  pas- 


731,131 


teurized.    The  receptacle  is  tuen  shifted  into 
the  compartment  3,  whore  the  beer  and  bot- 
tles are  cooled  down  sufficiently  toavoid  dele- 
terions  effects  on  the  beer  from  being  too  rap- 
5  idly  cooled  by  contact  with  the  atmosphere 
and  the  bottles  sufficiently  cooled  down  to 
avoid  breakage  by  contact  with  the  atmos- 
phere. 
The  apparatus  is  one  in  which  beer  or  other 

10  substances  can  be  quickly  and  effectively 
sterilized  with  a  small  amount  of  labor  and 
within  a  minimum  period  of  time. 

There  may  be  any  desired  number  of  re- 
ceptacles G  and  hoists  5  used  at  one  time,  the 

15  number  being  controlled  by  the  size  of  the 
tank  and  its  compartments. 

It  is  well  known  that  if  beer  in  pasteuriz- 
ing it  is  heated  beyond  a  certain  tempera- 
ture or  even  if  it  remains  at  a  minimum  pas- 

20  teurizing  temperature  beyond  astated  length 
of  time  changes  in  the  composition  of  the 
beer  will  take  place,  snch  as  coagulation  of 
the  albumenoids  and  in  some  cases  elimina- 
tion of  the  same,  and  the  brilliancy  of  the 

25  beer  will  thereby  be  affected  and  the  taste  of 
the  beer  changed  to  a  disagreeable  and  an 
unnatural  one,  and  the  beer  will  also  take. on 
an  objectionable  odor.  With  my  system  of 
handling  the  bottles  and  transferring  them 

30  bodily  from  one  compartment  to  another  of 
different  temperature  the  length  of  time  that 
they  are  allowed  to  remain  in  either  com- 
partment can  be  regulated  as  circumstances 
may  require,  and  in  neither  compartment 

25  need  the  bottles  be  allowed  to  remain  longer 
than  is  necessary  to  produce  the  best  results, 
and  this  system  of  pasteurizing,  wherein  the 
bottles  are  bodily  changed  from  one  compart- 
ment to  another,  is  very  advantageous  when 

40  quarts  and  pints  are  being  treated  at  the 
same  time.  It  requires  a  longer  time  to  pas- 
teurize beer  in  quart  bottles  than  it  does  in 
pint  bottles,  because  it  takes  longer  for  the 
maximum  temperature  to  reach  the  center 

45  of  the  bottles.  With  my  system  one  recep- 
tacle may  be  loaded  with  quarts  and  the  other 
with  pints  and  each  allowed  to  remain  in  the 
different  baths  the  requisite  time  required 
for  each,  whereas  with  the  old  system  of  con- 

50  veying  the  bottles  by  means  of  an  endless 
carrier  no  beer  can  be  removed  until  the 
tank  is  cooled,  and  consequently  the  bfeer  con- 
tained in  pint  bottles  would  sufferdeleterious 
effects  before  the  beer  contained  in  the  quart 

55  bottles  becomes  thoroughly  pasteurized. 

In  my  apparatus  the  compartment  2  may 
be  termed  an  "atteinperating-tank,"  the  com- 
partment 4  the  "sterilizing-tank,"  and  the 
compartment  3  the  "cooling-tank." 

60  By  forming  a  communication  between  the 
tanks  2  and  3  and  cansing  the  water  to  cir- 
culate from  one  to  the  other  the  condition  of 
the  beer  itself  is  utilized  for  attemperating 


purposes— that  is  to  say,  when  the  hot  beer 
is  moved  from  the  sterilizing-tank  into  the  65 
cooling-tank  it  would  raise  the  temperature 
of  the  water  in  the  latter  tank  above  the  de- 
sired cooling-point  were  it  not  for  the  fact 
that  the  water  is  caused  to  circulate  from  the 
tank  3  to  the  tank  2,  thus  causing  water  to  70 
be  brought  from  the  tank  2  (which  has  been 
cooled  by  the  cold  beer)  into  tank  3,  and  the 
warmer  water  taken. from  tank  3  to  tank  2 
acts  to  assist  in  raisi'ng  the  temperature  in 
fcjie  latter  tank  to  a  desired  degree  for  attein-  75 
perating  purposes.  In  this  way  I  economize 
in  the  use  of  an  independent  heating  medium 
for  the*  water  in  tank  2  and  in  the  use  of  an 
independent  cooling  medium  for  the' water 
in  the  tank  3.  •  80 

I  claim  as  my  invention — 

1.  In  a  pasteurizer,  the  combination  of  an 
attemperating- tank,  a  cooling- tank,  a  steriliz- 
ing-tank without  communication  with  said 
tanks,  means  for  moving  the  substance  to  bo  85 
sterilized  from  one  tank  to  another,  means 
for  cansing  a  circulation  of  water  between 
the  attempo rating-tank  and  the  cooling-tank, 
and  means  for  maintaining  the  water  in  the 
sterilizing-tank  at  a  higher  temperature  than  90 
the  water  in  the  other  tanks,  substantially  as 
set  forth. 

2.  In  a  pasteurizer,  the  combination  of  an 
atteraperating-tank,  a  cooling- tank,  a  steriliz- 
ing-tank without  communication  with  said  95 
tanks,  means  for  moving  the  substance  to  be 
sterilized  from  one  tank  to  another,  means 
for  heating  the  water  in  the  attemperating 
and  cooling  tanks,  means  for  causing  a  cir- 
culation of  water  between  the  two  last-men-  i  c 
tioned  tanks,  and-raeans  for  maintaining  the 
water  in  the  sterilizing-tank  at  a  higher  tem- 
perature than  the  water  in  the  other  tanks, 
substantially  as  set  forth. 

3.  In  a  pasteurizer,  the  combination  of  an  ioj 
attemperating  -  compartment,  a  sterilizing- 
compartment,  a  cooling-compartment,  means 
exterior  of  said  compartments  creating  a  cir-    • 
culation  between  the  attemperatiug-compart- 
meut  and  cooling-compartment,  said  means  nc 
being  without  communication  with  the  ster- 
ilizing-compartment,  and  means  carrying  the 
substance  to  be  sterilized  through  said  com- 
partments, substantially  as  set  forth. 

4.  In  a  pasteurizer,  the  combination  of  an  115 
attemperating-tank,  a  sterilizing-tank,  a  cool- 
ing-tank,  means  for  heating  the  sterilizing- 
tank,  and  means  for  distributing  heat  from 
the  sterilizing-tank  to  the  attemperating  and 
cooling  tanks,  theheating'medinm  in  the  at-  ia< 
temperating  and  .cooling  tanks  being  out  of 
communication  with,  the  sterilizing-tank. 

WILLIAM  j.  RUFF. 

In  presence  of — 

GERHARD  G.  ARENDS, 
HENRY  DAMHORST.' 


740 


No.  740,837. 


PATENTED  OCT.  6,  1903. 
M.  L.  FESENMEIER. 
APPARATUS  FOR  PASTEURIZING  BEER. 

APPLIOATIOS  TILED  JUBE  20,  1903. 


BO  MODEL. 


No.  740,837. 


Patented  October  8,  1903. 


UNITED  STATES  PATENT  OFFICE. 

MICHAEL  L.  FESENMEIER,  OF  CUMBERLAND,  MARYLAND. 
APPARATUS.  FOR  PASTEURIZING   BEER. 


SPECIFICATION  forming:  part  of  Letters  Patent  No.  740,837,  dated  October  6,  1903. 
Application  filed  June  20, 1903.   Serial  Ho.  162,387.   (So  model.) 


T6  all  whom  it  may  concern: 

Be  it  known  that  I,  MICHAEL  L.  FESEN- 
MEIER, a  citizen  of  the  United  States,  resid- 
ing at  Cumberland,  in  the  county  of  Alle- 
5  gheny  and  State  of  Maryland,  have  invented 
new  a_nd  useful  Improvements  in  Apparatus 
for  Pasteurizing  Beer,  of  which  the  following 
is  a  specification. 
This  invention  has  relation  to  apparatus 

10  for  pasteurizing  been,  and  has  for  its  object 
the  provision  of  novel  means  wnereby  the 
bottled  beer  coming  from  the  hot-water  tank 
will  be  rapidly  cooled  and  the  heat  therefrom 
transferred  to  the  inlet  end  of  the  apparatus 

15  and  utilized  to  give  the  bottles  a  preliminary 
heating  prior  to  their  immersion  in  the  hot- 
water  tank,  whereby  a  large  amount  of  heat 
is  utilized  that  has  heretofore  been  wasted 
and  the  breakage  of  bottles  greatly  reduced. 

20  In  apparatus  for  pasteurizing  beer  as  here- 
tofore commonly  constructed  the  bottles  have 
been  carried  on  a  conveyer  through  a  tank 
of  water  maintained  at  a  high  temperature 
and  on  emerging  from  the  tank  have  been 

25  suddenly  cooled  by  a  stream  of  cold  water 
thrown  directly  on  the  bottles,  which  at  this 
time  are  exposed  to  the  air.  The  result  has 
been  that  the  heat  which  the  bottles  have  ac- 
quired from  the  hot  water  in  the  tank  has 

30  been  dissipated  in  the  open  air  and  wasted, 
and  the  subjection  of  the  hot  bottles  to  the 
sudden  impact  of  a  large  quantity  of  cold 
water  has  involved  considerable  loss  in  the 
breakage  of  bottles  and  the  loss  of  theircon- 

35  tents. 

In  carrying  my  invention  into  effect  I  cool 
the  bottles  as  they  come  from  the  hot- water 
tank  and  while  they  are  within  a  closed 
chamber  or  hood  arranged  at  the  outlet  end 

40  of  the  hot- water  tank  by  means  of  water  in 
such  a  finely-divided  condition  as  to  be  in 
the  form  of  a  mist  or  vapor,  and  after  the 
heat  of  the  bottles  has  been  transferred  to 
and  absorbed  by  the  watery  vapor  or  mist  I 

45  draw  the  latter  to  the  inlet  end  of  the  appa- 
ratus by  suction  and  bring  it  into  contact 
with  cold  incoming  bottles,  which  are  thereby 
heated  prior  to  their  immersion  in  the  hot 
water  of  the  tank.  After  the  mist  or  watery 

50  vapor  has  parted  with  its  heat  to  the  incom- 
ing bottles  I  convey  it  back  to  the  outlet  end 
of  the  apparatus  and  into  the  hood  before 


mentioned,  and  having  added  to  it  an  addi- 
tional quantity  of  watery  vapor  I  pass  it 
through  the  apparatus  as  before,  thus  main-  55 
taining  a  cycle  of  operations  which  results  in 
the  rapid  and  economical  pasteurizing  of  the 
beer  with  a  minimum  amount  of  breakage  of 
bottles  and  with  comparatively  little  con- 
sumption of  fuel.  60 

My  invention  consists  in  the  novel  con- 
struction, combination,  and  arrangement  of 
parts  hereinafter  described  and  claimed. 

In  theaccompanyingdrawings,  illustrating 
my  invention,  Figure  1  is  a  vertical  longitu-  65 
dinal  sectional  view  of  the  complete  appara- 
tus; Fig.  a,  a  detail  sectional  view  of  the  wa- 
ter spraying  or  separating  devices.     Fig.  3  is 
a  side  view  of  a  perforated  pipe  for  introduc- 
ing live  steam  into  the  apparatus,  and  Fig.  4  70 
a  sectional  view  of  a  part  of  a  conveyer  and 
boxes  for  carrying  bottles  through  the  appa- 
ratus.. 

A  designates  a  closed  chamber  or  casing 
containing  a  hot-water  tank  A',  the  water  in  75 
which  is  heated  by  steam-pipes  aa.  Within 
the  chamber  A  is  an  endless  conveyer  B, 
which  runs  around  drums  C  C'  and  over  a 
drum  D  and  hangs  slack  between  the  drums 
C  and  D,  so  as  to  dip  into  the  hot- water  tank  80 
A'.  A  series  of  rollers  U.Uat  the  end  of  the 
conveyer  serve  to  receive  the  boxes  G  G,  in 
which  the  bottles  H  H  are  carried,  and  de- 
liver them  to  the  outlet-door  P  on  the  end  of 
casing  A.  At  the  inlet  end  of  the  casing  at  85 
door  F  is  located,  through  which  the  bottles 
are  placed  on  the  conveyer.  A  large  pipe  or 
condnit  Pleads  from  the  bottom  of  an  exten- 
sion K  of  the  chamber  or  casing  A  to  a  fan  L, 
which  is  driven  from  a  pulley  M  by  a  belt  m,  90 
and  from  the  fan  L  a  pipe  or  conduit  N  leads 
to  a  hood  O,  which  is  arranged  at  the  outlet 
end  of  the  apparatus,  a  door  P  being  provided 
through  which  the  bottles  are  removed  from 
time  to  time  and  after  they  have  been  suffi-  95 
ciently  cooled.  Within  the  hood  O  is  ar- 
ranged a  perforated  drum  R,  which  turns  on 
a  hollow  perforated  shaft  S,  to  which  water 
is  supplied  through  a  pipe  T,  and  the  drum 
is  revolved  by  means  of  a  pulley  w'  (shown  ice 
in  dotted  lines  in  Fig.  1)  outside  the  hood,  to 
which  motion  is  communicated  by  a  belt  w 
from  a  pulley  W.  At  the  inlet  end  of  the 
apparatus  a  chimney  V  is  located,  and  a 


740,837 


damper  c  withiii  the  chimney  serves  to  regu- 
late the  escape  of  heated  air  and  vapor  which 
it  may  be  desired  to  draw  off  from  that  end 
of  the  apparatus.  A  draiu-pipo  iat  the  bot- 
5  torn  of  the  bend  of  pipe  I  .serves  to  carry  off 
condensed  water  from  said  pipe  I. 

Operation  :  The  boxes  G,  which  have  per- 
forated bottom •<  -and  which  contain  the  bot- 
tles II,  are  placed  on  the  conveyer  at  the  in- 

10  let  end  of  the  chamber  or  casing  A  and  are 
carried  through  the  hot  water  in  tank  A', from 
which  they  emerge  into  the  hood  O  on  the 
rollers  U.  As  the  bottles  come  into  the  hood 
they  are  in  a  heated  condition  and  are  cooled 

15  by  being  subjected  to  the  action  of  the  water 
coming  into  the  hood  through  pipe  T,  which 
is  broken  up  into  such  small  particles  by  the 
revolving  perforated  drum  Ras  to  be  in  sub- 
stantially the  condition  of  a  mist  or  watery 

20  vapor.  The  bottles  are  also  subjected  to  the 
action  of  the  cooled  mist  or  vapor  coming 
into  the  hood  through  -pipe  or  conduit  N. 
After  passing  over  and  around  the  bottles 
and  cooling  the  same  the  watery  vapor  or 

25  mist  from  drum  R  and  pipe  N  is  drawn 
through  the  apparatus  over  the  water  in  tank 
A'  to  the  inlet  end,  where  it  passes  over  the 
incoming  cold  bottles  and  is  drawn  into  the 
extension  K  by  the  suction  of  the  fan  L  aird 

.30  then  up  to  the  fan  through  pipe  or  conduit  I 
and  from  thence  back  to  the  hood  O.  The 
incoming  cold  bottles  are  heated  by  contact 
with  the  mist  or  watery  vapor,  and  the  latter 
passes  to  the  fan  in  a  cooled  condition,  and 

35  any  condensed  water  resulting  from  the  cool- 
ing of  the  watery  vapor  will  lodge  in  the  bend 
of  pipe  I  and  can  be  drawn  off  through  waste- 
pipe  i. 
From  the  foregoing  description  it  will  be 

40  seen  that  the  watery  vapor  is  circulated 
within  the  apparatus,  being  heated  by  con- 
tact with  the  hot  bottles  coming  from  the 
tank  and  then  cooled  by  the  cold  bottles  at 
the  inlet  end  of  the  apparatus,  and  that  the 

45  watery  vapor  or  mist  cools  the  heated  bottles 
and  heats  the  cold  bottles,  and  that  in  this 
manner  a  cycle  of  operations  is  effected  within 
the  apparatus  which  results  in. the  rapid  and 
effectual  pasteurizing  of  the  beer  with  a  mini- 

50  mum  consumption  of  fuel  and  a  very  small 
percentage  of  loss  by  breakage  of  bottles. 

In  order  to  produce  a,  denser,  better,  and 
stronger  mist,  I  propose  to  use  in  connection 
with  the  apparatus  hereinbefore  described 

55  means forsupplyinglivesteam, which isadded 
to  the  mist  or  watery  vapor  produced  as  before 
described  at  a  point  where  such  mist  or  wa- 
tery vapor  after  cooling  the  bottles  is  being 
transferred  to  the  other  end  of  the  apparatus. 

60  iu  the  drawings  I  have  shown  at  O*  a  per- 
forated steam-pipe,  through  which  live  steam 
is  conveyed  into  the  apparatus,  where  it 
mingles  «with  the  mist  or  watery  vapor  and 
serves  to  increase  the  density  and  strength  of 

65  such  mist  or  watery  vapor.  This  pipe  is  shown 
in  side  elevation  in  the  detail  view,  Fig.  3,  on 


an  enlarged  scale,  and  it  is  provided  with  a 
supply-pipe  O4,  a  stop-cock  O3,  by  means  of 
which  the  supply  of  steam  may  be  regulated, 
and  with  holes  o8  o3  for  the  passage  of  the  70 
live  steam  into  the  apparatus. 
Having  described  my  invention,  I  claim — 

1.  In  an  apparatus  for  pasteurizing  beer, 
the-combination  of  a  closed  chamber,  com- 
prising a  tank  and  a  conveyer  within  said  75 
chamber,  with  a  hood  at  the  outlet  end  of 
said  chamber,  a  pipe  connecting  the  inlet  end 

of  the  chamber  with  said  hood  and  a  fan 
adapted  to  force  vapor  through  said  pipe,  sub- 
stantially as  described.  So 

2.  In  an  apparatus  for  pasteurizing  beer, 
the  combination  of  a  closed  chamber  or  cas- 
ing, comprising  a  tank  and  a  conveyer  within 
said  chamber  adapted  to  transport  bottles 
through  said  tank,  with  a  hood  at  the  outlet  85 
end  of  said  chamber  or  casing,  a  water-dis- 
tributing device  in  said  hood  and  a  pipe  lead- 
ing from  the  inlet  e.nd  of  the  chamber  or  cas- 
ing to  the  said  hood  and  adapted  to  convey 
vapors  to  said  hood  from  the  inlet  end  of  the  90 
apparatus,  substantially  as  described. 

3.  In  an  apparatus  for  pasteurizing  beer, 
the  combination  of  a  closed  casing,  compris- 
ing a  tank,  a  conveyer  extending  through  the 
casing  and  dipping  into  said  tank  and  a  hood  95 
at  the  outlet  end  of  the  casing,  with  a  pipe 
connected  to  the  casing  below  the  conveyer 

at  the  inlet  end  and  leading  to  said  hood  and 
means  for  forcing  vapor  through  said  pipe, 
substantially  as  described.  too 

4.  In  apparatus  for  pasteurizing,  beer,  the 
combination  with  a  chamber  comprising  a 
tank  for  hot  water,  a  conveyer  wijthin  said 
chamber  and  a  hood  at  the  outlet  end  of  the 
chamber,  df  a  pipe  or  conduit  for  conveying  105 
vapor  from  the  inlet  end  of  the  chamber  to 
said  hood  and  a  chimney  for  the  escape  of  sur- 
plus vapor,  substantially  as  described. 

5.  In  apparatus  for  pasteurizing  beer,  the 
combination  with  a  chamber  or  casing,  com-  no' 
prising  a  hot  -  water  tank  and  a  conveyer 
within  said  chamber  or  casing,  of  a  water  dis-  . 
tributing  or  spraying  device  arranged  at  the 
outlet  end  of  said  chamber  and  consisting  of 

a  perforated  shaft  and  a  perforated  revolv-  115 
ing  drum  surrounding  said  shaft,  substan- 
tially, as  described. 

6.  In  an  apparatus  for  pasted rizing  beer, 
the  combination  of  a  closed  casing,  compris- 
ing a  tank,  a  conveyer  extending  through  120 
the  casing  and  dipping  into  said  tank  and  a 
hoo'd  at  the  outlet  end  of  the  casing,  with 
means  for  supplying  watery  vapor  within 
said  hood  and  means  for  adding  live  steam  to 
such  watery  vapor.snbstantiallyasdescribed.  125 

In  testimony  whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 

MICHAEL  L.  FESEN\EIER. 
Witnesses: 

CHARLES  E.  METZ, 
R.  E.  TAYLOR. 


743, 


No.  749,547. 


10  MODEL, 


PATENTED  JAN.  12,  1904. 
M.  L.  FESENMEIER. 
METHOD  OF  PASTEUKIZING. 

APPLICATION  FILED  AUG.  3,  1903. 


No.  749,547. 


Patented  January  12,  1904. 


UNITED  STATES  PATENT  OFFICE. 


MICHAEL  L.  FESENME1ER,  OF  CUMBERLAND,  MARYLAND. 
METHOD  OF  PASTEURIZING. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  749,547,  dated  January  12,  1904. 

Application  filed  August  3, 1903.    Serial  No.  168,116.    (No  model.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,MICHAEL  L.  FESENMEIER, 
a  citizen  of  the  United  States,  residing  at  Cum- 
berland, in  the  county  of  Allegany  and  State 
5  of  Maryland,  have  invented  new  and  useful 
Improvements  in  Methods  of  Pasteurizing,  of 
which  the  following  is  a  specification. 

This  invention  has  relation  to  methods  of 
pasteurizing  liquids,  and  has  for  its  object  the 

10  provision  of  a  novel  method  whereby  liquids 

in  closed  vessels  will  be  rapidly  and  effectively 

pasteurized  or  sterilized  with  an  economical 

consumption  of  fuel  for  heating  purposes. 

In  carrying  my  invention  into  effect  I  utilize 

15  the  heat  which  has  been  imparted  to  the  ves- 
sels and  their  liquid  contents  in  sterilizing  or 
pasteurizing  the  latter  to  heat  a  vaporous  mat- 
ter, which  is  then  conveyed  to  and  brought  into 
contact  with  cold  vessels  containing  liquids 

20  about  to  be  submitted  to  the  pasteurizing  proc- 
ess, to  which  it  imparts  its  heat,  thereby  effect- 
ing a  preliminary  heating  of  the  same,  and  is 
then  conveyed  back  to  the  point  where  it  again 
meets  with  and  abstracts  the  heat  from  a  fresh 

25  supply  of  vessels  the  contents  of  which  have 
been  pasteurized,  thus  operating  through  a 
cycle  by  which  great  economy  in  fuel  expendi- 
ture is  effected  and  loss  through  breakage  re- 
duced to  a  minimum. 

30  In  the  accompanying  drawings,  in  which  I 
have  shown  an  apparatus  adapted  to  carry  into 
effect  my  improved  method,  Figure  1  is  a  ver- 
tical longitudinal  sectional  view  of  the  com- 
plete apparatus;  Fig.  2,  a  detail  sectional  view 

35  of  a  water-spraying  device' used  in  connection 
therewith,  shown  on  an  enlarged  scale.  Fig. 
3  is  a  side  view  of  a  perforated  pipe  for  intro- 
ducing live  steam  into  the  apparatus. 

A  designates  a  closed  chamber  or  casing  con- 

40  taining  sr  hot-water  tank  A',  the  water  in  which 
is  heated  by  means  of  steam  passing  through 
pipes  a  a. 

Within  the  chamber  A  is  an  endless  conveyer 
B,  which  passes  around  drums  C  C'  and  over 

45  a  drum  D  and  hangs  slack  between  the  drums 
C  and  D,  so  as  to  dip  into  the  hot  water  in 
tank  A'.  A  series  of  rollers  U  U  at  the  end 
of  the  conveyer  receive  the  boxes.G  G,  in  which 
the  vessels  H  H,  which  contain  the  liquid  to 

5°  be  treated,  are  contained,  and  deliver  the  boxes 


to  an  outlet-door  P  on  the  end  of  casing  A. 
At  the  inlet  end  of  the  casing  a  door  F  is  lo- 
cated through  which  the  boxes  containing  the 
vessels  are  placed  on  the  conveyer.  A  large 
pipe  or  conduit  I  leads  from  the  bottom  of  an  55 
extension  K  of  the  chamber  or  casing  A  to  a 
fan  L,  which  is  driven  from  a  pulley  M  by  a 
belt  MI,  and  from  the  fan  L  a  pipe  or  conduit 
N  leads  to  a  hood  O,  which  is  arranged  at  the 
outlet  end  of  the  apparatus,  a  door  P  being  pro-  60 
vided  through  which  the  bottles  are  removed 
from  time  to  time  and  after  they  have  been 
sufficiently  cooled.  Within  the  hood  O  is  ar- 
ranged a  perforated  drum  R,  which  turns  on 
a  hollow  perforated  shaft  S,  to  which  water  is  65 
supplied  through  a  pipe  T,  and  the  drum  is 
revolved  by  means  of  a  pulley  outside  the  hood, 
to  which  motion  is  imparted  by  a  belt  "'  from 
a  pulley  W. 

At  the  inlet  end  of  the  apparatus  a  chim-  70 
ney  V  is  located,  and  a  damper  t<  within  the 
chimney  serves  to  regulate  the  escape  of  lioat- 
ed  air  and  vapor  which  it  may  be  desired  to 
let  off  from  that  end  of  the  apparatus.     A 
drain-pipe  i  at  the  bottom  of  the  bend  of  pipe  75 
I  serves  to  carry  off  water  from  said  pipe  I. 

The  operation  of  the  above-described  appa- 
ratus is  as  follows:  The  boxes  G,  which  have 
perforated  bottoms  and  which  contain  the  ves- 
sels H,  are  placed  on  the  conveyer  at  the  inlet  80 
end  of  the  chamber  or  casing  A  and  are  car- 
ried through  the  hot  water  in  tank  A',  from 
which  they  emerge  into  the  hood  O  onto  the 
rollers  U  U.     As  the  bottles  emerge  from  the 
hot  water  iri  tank  A'  into  hood  O  they  are  in  85 
a  heated  condition  and  are  cooled  by  being 
subjected  to  the  watery  vapor  sprinkled  into 
the  hood  by  the  revolving  drum  R,  which  re- 
ceives a  supply  of  water  from  the  pipe  T. 
The  action  of  the  revolving  drum  R  is  such  90 
that  it  breaks  the  water  up  into  such  small 
particles  that  it  is  suspended  in  the  air  in  sub- 
stantially the  condition  of  a  mist  or  vapor.    , 
At  the  same  time  the  vessels  are  subjected  to 
contact  with  the  cooled  mist  or  vapor  which,  95 
as  will  be  presently  described,  is  brought  from 
the  other  end  of  the  apparatus  through  con- 
duit N.     After  passing  over  and  around  the 
heated  vessels  and  absorbing  heat  therefrom 
the  watery  vapor  and  air  are  drawn  to  the  ipo 


746,64? 


other  «nd  of  the  apparatus  by  the  suction 
created  by  fan  L,  where  they  pass  over  and 
around  the  incoming  vessels,  giving  the«ame 
a  preliminary  heating,  and  thereby  parting 
5 'with  the  greater  part  of  their  heat,  and  are 
drawn  into  the  extension  K  of  casing  A  by 
the  suction  of  the  fan  and  thence  up  through 
conduit  I  and  from  the  fan  to  the  hood  O 
through  conduit  N. 

10  By  properly  regulating  tne  supply  of  water 
to  drum  R  and  the  escape  of  condensed1  water 
and  vapor  at  the  inlet  end  of  the  apparatus 
the  air  within  the  same  "can  be  kept  charged 
with  watery  vapor  to  any  desired  extent.  , 

15  The  method  which  constitutes  my  present 
invention  and  which  is  performed  by  the  ap- 
paratus above  described  and  which  it  will  be 
readily  understood  can  be  effected  with'Jother 
apparatus  involves  the  imparting  of  heat  from 

20  the  vessels  coming  from  the  hot-water  tank 
to  a  watery  vapor,  the  conveying  Of  the  heated 
vapor  to  the  incoming  cool  vessels,  the  im- 
parting of  heat  from  the  watery  vapor  to  such 
incoming  cool  vessels,  and  the  transference  of 

25  the  cooled  watery  vapontp  the  starting-point. 
The  supply  of  finely-divided  water  and  the 
drawing  off  of  condensed  vapor,  it  is  to  be 
understood,  are  subsidiary  features  provided 
for  the  purpose  of  facilitating  the  carrying 

30  out  of  my  improved  method. 

As  an  additional  feature  to  the  method  here- 
inbefore described  and  in  order  to  produce  a 
better  and  stronger  mist  or  watery  vapor  I 
propose  to  supply  live  steam  to  the  apparatus 

35  and  mingle  it  with  the  mist  or  watery  vapor 
at  a  point  where  such  mist  6r  watery  vapor 
after  cooling  the  heated  bottles  or  other  ves- 
sels in  which  the  material  is  contained  is  be- 
ing transferred  to  the  other  end  of  the  appa- 

4°  ratus. 

In  the  drawings  I  have  shown  at  O2  a  perfo- 
rated steam-pipe  arranged  transversely  of  the 
chamber  A  at  the  point  where  it  joins  the  hood 
O.  Steam  is  supplied  to  this  pipe  from  a  suit- 


able source  of  supply  and  mingles  with  the  45 
mist  or  watery  vapor  after  the  latter  has 
passed  over  and  cooled  the  heated  vessels  on 
the  rollers  I)  U. 

.Having  described  my  invention,  I  claim — 
•  1.  The  method  of  pasteurizing  or  sterilizing  50 
material  in  closed  vessels,  consisting  in  pass- 
ing the  vessels  through  a  heating  medium, 
then  subjecting  them  to  contact  with  a  cool  va- 
por, then  conveying  the  vapor  to  and  bring- 
ing it  in  contact  with  cool  vessels  about  to  be  55 
heated,  whereby  the  vessels  are  given  a  pre- 
liminary heating  and  the  vapor  is  cooled,  and 
then  returning  the  cooled  vapor  to"  the  start- 
ing-point. 

2.  The  method  of  pasteurizing  or  sterilizing  60 
material  consisting  in  passing  vessels  contain- 
ing the  material  through  a  heating  medium, 
then  subjecting  them  to  contact  with' a  cool 
watery  vapor,  then  conveying  the  heated  va- 
por to  and  bringii     it  in  direct  contact  with  65 
vessels  about  to  be  i    ated,  then  returning  the 
cooled  vapor  to  the  starting-point,  additional 
watery  part  •!  js  being  added  to  the  vapor  and 
condensed  water  abstracted  at  suitable  points 

to  maintain  the  desired  degree  of  saturation.  70 

3.  The  method  of  pasteurizing  or  sterilizing 
material  consisting  in  passing  vessels  contain- 
ing the  material  through  a  heating  medium, 
then  subjecting  them  to  contact  with  a  cool  va- 
por, then- mingling  live  steam  with  such  va-  75 
por  then  conveying  the  mingled  vapor  and 
steam  to  and  bringing  them  in  contact  with 
cool-  vessels  about  to  be  heated,  whereby  the 
vessels  are  given  a  preliminary  heating  and 
then  returning  the  cooled  vapor  to  the  start-  80 
ing-point. 

In  testimony  whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 

MICHAEL  L.  FESENMEIER. 
Witnesses: 

CHARLES  E.  METZ, 
RE.  TAYLOR. 


7  s-  s; 


No.  755,108.  PATENTED  MAR.  22,  1904. 

A.  A.  BUSOH,  R.  GULL  &  T.  J.  BARRY. 

J,  H.  BABBY,  EXEOUTBIX  OF  T.  1.  BABBT.  DEO'D. 

PASTEURIZER. 

NO  MODEL.  APPLICATION  FILED  MAY  26,  1802.  4  SHEETS-SHEET  1. 

Zffi*** 


No.  755,108.  PATENTED  MAE.  22,  1904'. 

A.  A.  BUSCH,  R.  GULL  &  T.  J.  BARRY. 

J.  H.  BABBY.  EXEOUTBIX  OF  T.  J.  BAKBY,  DEO'D. 

PASTEURIZER. 

SO  MODEL.  APPLICATION  FILED  MAT  26,  1902.  4  SHEETS-SHEET  2. 


No.  755,108. 


HO  MODEL. 


PATENTED  MAR.  22,  1904. 
A.  A.  BUSC'H,  R.  GULL  &  T.  J.  BARRY. 

J.  H.  BABBY,  EXEOUTBIX  OF  T.  J.  BABBY,  DEO'D. 

PASTEURIZER. 

APPLIOATIOH  FILED  MAY  26,  1908.  4  SHEETS-SHEET  3. 


W 


IS* 

M 


35 


\» 


P 


.T77T. 


/     n      rn          n     n      /          ||          / 

^ 

- 

_^  _ 

-5 

IS 

y/f 

30 

' 

9 

5- 

^tf 

-* 

\ 

i 

. 

-2 

*: 

* 

1 

-_-_ 

t 

m^oa 

-^       \ 

i 

551HSJ 

u 

1 

ii 

j- 

..^ 

/ 

No.  755,108. 


HO   MODEL. 


PATENTED  MAE.  22,  1904. 
A.  A.  BUSCH,  R.  -GULL  &  T.  J.  BARRY. 

J.  S.  BAEET,  EXEOUTBIX  OF  T.  J.  BABBY,  DEO'D. 

PASTEURIZER. 

APPLIOATIOH  FILED  KAT  26,  1002.  $  BHEETB-BHEET  4. 


.ZT. 


TT~_   _  _ 


No.  755,108.  Patented  March  22, 1904. 

UNITED  STATES  PATENT  OFFICE. 


AUGUST  A.  BUSCH,  RUDOLF  GULL,  AND  THOMAS  J.  BARRY,  OF  ST.  LOUIS, 
MISSOURI;  JOSEPHINE  H.  BARRY  EXECUTRIX  OF  SAID  THOMAS  J. 
BARRY,  DECEASED 

PASTEURIZER. 


SPECIFICATION  forming:  part  of  Letters  Patent  No.  756,108,  dated  March  22, 19O4. 
Applicatioajled  Kay  26, 1902.    Serial  No.  108,824.    (Ho  model.  • 


To  all  whom  it  may  concern: 

Be  it  known  that  we,  AUGUST  A.  BUSCH,  a 
citizen  of  the  United  States,  RUDOLF  GULL,  a 
citizen  of  Switzerland,  and  THOMAS  J.  BARRY, 
5  a  citizen  of  the  United  States,  all  residing  in 
the  city  of  St.  Louis,  in  the  State  of  Missouri, 
have  in  vented  certain  new  and  useful  Improve- 
nients  in  Pasteurizers,  of  which  the  following 
is  a  full,  clear,  and  exact  description,  reference 

10  being  had  to  the  accompanying  drawings, 
forming  part  of  this  specification. 

The  object  of  our  invention  is  to  produce  a 
'pasteurizer  in  which  the  beer  contained  in  bot- 
tles is  conveyed  first  through  attemperating- 

15  water,  then  through  water  of  maximum  tem- 
perature to  sterilize  the  .beer,  and  thence 
through  cooling  -  water,  the  construction  of 
the  pasteurizer  being  such  that  the  bottles  do 
not  leave  the  water-bath  from  the  time  they 

20  enter  theattemperating-water  until  they  leave 
the  cooling  -  water,  thus  avoiding  danger  of 
broken  bottles  resulting  from  their  exposure 
to  the  atmosphere  while  passing  from  one 
stage  of  water  to  another  and  likewise  avoid- 

25  ing  the  accumulation  on  the  bottles  of  sus- 
pended matter  in  the  water,  which  is  objec- 
tionable inasmuch  as  the  suspended  matter  will 
dry  on  and  stick  to  the  bottles  if  the  latter  are 
passed  through  the  atmosphere  in  a  hot  con- 

30  dition. 

A  further  object  of  our  invention  is  to  pro- 
duce a  pasteurizer  in  which  the  temperature 
of  the  water  in  one  compartment  does  not  by 
radiation  materially  affect  the  temperature. of 

35  the  water  in  the  other  compartments. 

A  further  object  of  our  invention  is  to  con- 
struct a  basket  or  receptacle  for  holding  the 
bottles,  into  which  the  bottles  can  be  readily 
placed  and  readily  removed  and  which  is  pro- 

4°  vided with  a  "telltale"  attachment,  so  that  an 
alarm  will  be  sounded  if  the  cover  is  not  closed 
before  the  basket  enters  the  machine. 
"  Our  invention  consists  in  features  of  nov- 
elty hereinafter  fully  described,  and  pointed 

45  out  in  the  claims. 

Figure  I  is  a  vertical  longitudinal  section  of 


our  improved  pasteurizer.  Fig.  H  is  a  horizon- 
tal section  taken  on  line  II II,  Fig.  I.     Fig.  HI 
is  an  end  view  of  one  of  the  baskets  and  a  de- 
tail section  of  the  wall  of  the  tank,  showing  50 
the  electric  alarm.     Fig.  IV  is  a  detail  section 
taken  on  line  IV  IV,  Fig.  IH.     Fig.  V  is  a 
section  taken  on  line  V  V,  Fig.  IV.     Fig.  VI 
is  a  detail  perspective  view  of  one  of  the  bas- 
kets.    Fig.  VTI  is  a  vertical  section  of  a  modi-  55 
fied  form  of  the  tank  portion  of  the  pasteur- 
izer.    Fig.  VIII  is  a  horizontal  section  taken 
on  line  VIII  VHI,  Fig.  VII.     Fig.  IX  shows 
another  modified  form  of  the  tank  portion  of 
the  pasteurizer.     Fig.  X  is  a  horizontal  sec-  60 
tion  taken  on  line  X  X,  Fig.  IX. 

1  represents  a  tank  having  outer  partitions 
2  and  3  near  each  end  of  the  tank  and  inner 
partitions  4  and  5.  The  partitions  2  and  3 
extend  from  the  top  of  the  tank  in  a  down-  65 
-wardly  direction,  but  not  to  the  bottom  of  the 
tank,  while  the  partitions  4  and  5  extend  up- 
wardly from  the  bottom  of  the  tank,  but  not 
to  the  top  thereof. 

6  represents  endless  chains  that  travel  over  70 
and  under  pulleys  or  chain -wheels  7  and  8 
(the  pulleys  7  being  journaled  to  a  frame  9, 
located  over  the  tank,  while  the  pulleys  8  are 
journaled  in  the  sides  of  the  tank)  and  between 
which  the  bottle-receiving  baskets  or  recep-  75 
tacles  10  are  supported  on  rods  11.     The 
chains  and  baskets  constitute  a  carrier,  that 
passes  into  the  machine  between  one  end  there- 
of and  the  partition  2,  thence  under  the  par- 
tition and  upwardly  between  it  and  the  par-  80 
tition  4,  thence  over  the  partition  4  and  down- 
wardly and  upwardly  between  it  and  the  par- 
tition 5,  thence  over  the  partition  5  and  down- 
wardly between  it  and  the  partition  3,  and 
thence  beneath  the  partition  3  and  upwardly  85 
between  it  and  the  other  end  of  the  tank,  from 
where  it  passes  out  of  the  machine  and  over 
the  pulleys  7.    The  bottles  are  placed  in  the 
baskets  as  they  enter  the  tank  and  are  re- 
moved therefrom  as  the  baskets  leave  the  90 
tank. 

12  is  the  water-supply  and  13  the  water- 


755,108 


discharge  pipe  of  the  tank.  The  water-level 
in  the  tank  is  shown  at  A,  Fig.  I,  and  the  up- 
per pulleys  or  wheels  8  are  located  beneath 
this  line,  so  that  the  bottles  remain  in  the  wa- 
S  ter  from  the  time  they  enter  the  machine  un- 
til they  leave,  it,  although  they  arc  passed 
through  water  of  different  degrees  of  tem- 
perature, the  change  from  one  temperature  to 
another  being  gradual,  and  by  virtue  of  not 

10  being  exposed   to  the  atmosphere  there  is 

avoided  the  danger  of  breaking  the  bottles' 

and  the  collection  of  foreign  matter  on  the 

bottles. 

The  water  in  the  central  part  of  the  tank  is 

1 5  heated  by  steam  coils  or  pipes  14,  and  the  wa- 
ter in  the  compartment  to  the  left  of  parti- 
tion 4  may,  if  necessary,  be  heated  by  steam- 
pipes  15,  all  of  these  pipes  being  preferably 
perforated  within  the  tank,  as  shown  at  16. 

20  The  partitions  2,  3,  4,  and  5  are  formed 
with  double  walls  closed  at  their  ends,  as  shown 
in  Fig.  I,  so  that  each  partition  has  a  live-air 
chamber  within  it.  These  chambers  are  open 
to  the  outside  atmosphere,  for  which  purpose 

25  the  side  walls  of  the  tank  are  perforated,  as 
shown  at  17.  With  the  partitions  thus  made 
substantially  no  heat  will  radiate  through 
them  from  one  compartment  to  another,  ao  1 
the  temperature  of  the  water  in  the  different 

30  compartments  can  be  predetermined  and  m\in- 
tained.  The  walls  of  the  partitions  are  held 
apart  against  the  pressure  of  the  water  by 
angle -strips  18,  located  between  the  walls, 
but  which  do  not  extend  entirely  across  the 

35  partitions,  as  shown  at  19,  Fig.  II,  and  thus 
the  circulation  of  air  within  the  chamber  is 
not  prevented  by  the  strips. 

The  baskets  10  have  end  walls  21,  made  of 
perforated  metal  and  joined  at  their  bottom 

40  by  angle-pieces  22.  23  represents  a  wire-net- 
ting covering  the  bottom  of  the  baskets  and 
extending  up  on  each  side  to  about  midway 
of  the  height  of  the  baskets.  24  represents 
doors  hinged  to  the  perforated  ends  of  the 

45  baskets  and  which  extend  down,  as  shown,  to 
about  the  top  or  upper  edge  of  the  wire-net- 
ting 23.  The  doors  can  be  opened  up  into  a 
vertical  position,  thus  allowing  for  access  to 
the  baskets  in  placing  the  bottles  into  them 

50  and  removing  the  bottles  therefrom,  one  of 
the  doors  being  shown  partially  raised  in  Fig. 
III.  The  baskets  are  suspended  from  the  rods 
11  by  means  of  U-shaped  stirrups  25,  the 
lower  ends  of  which  are  formed  into  hooks 

55  and  passed  through  the  upper  perforations 
in  the  ends  of  the  baskets,  as  shown  in  Fig.  V. 
It  is  important  that  the  doors  24  be  closed 
when  the  baskets  are  passing  through  the  ma- 
chine, so  that  in  case  a  bottle  should  become 

60  broken  the  pieces  will  not  float  out  of  the 
baskets,  and  to  provide  against  the  doors  be- 
ing accidentally  left  open  and  the  baskets  pass- 


ing into  the  machine  without  it  being  noticed 
that  the  doors  are  open  we  provide  a  tell- 
tale arrangement  consisting  of  a  bar  or  trig-  65 
ger  26,  that  is  pivoted  to  one  end  of  the  bas- 
ket, as  shown  in  Fig.  VI.     The  inner  end  of 
this  bar  is  heavier  than  the  outer  end,  so  that 
when  the  door  on  this  side  of  the  basket  is 
opened,  which  is  the  door  through  which  the  70 
bottles  are  placed  into  the  baskets,  the  bar 
will  fall  into  a  horizontal  position,  in  which   . 
position  it  is  held  by  an  overhanging  flange 
27  on  the  end  of  the  basket.     If  the  door  is 
closed,  this  bar  will  be  forced  into  the  position  75 
shown  in  Fig.  Ill;  but  if  the  door  is  not 
closed  the  bar  will  stand  in  the  position  shown 
in  Fig.  VI  and  by  dotted  lines  in  Fig.  in,  and 
its  outer  end  will  come  against;  a  spring  con- 
tact-bar 28  of  an  electric  bell  29,  the  spring  80 
contact-point  being  fastened  to  the  wall  of 
the  tank.     As  the  basket  descends  (when  the 
door  is  left  open)  the  outer  end  of  the  bar  26 
will  come  against  the  contact-point  28  and 
sound  the  alarm,  whereupon  the  operator  will  85 
close  the  door. 

With  the  tank  of  the  pasteurizer  construct- 
ed as  shown  in  Figs.  I  and  II  there  is  a  cir- 
culation of  water  through  the  conduit  from 
pipe  12  to  pipe  13;  but  this  circulation  of  wa-  90 
ter  is  not  essential,  and  the  tank  can  be  mad<: 
as  shown  in  Figs.  VII  and  VIII,  the  cooling- 
water  passing  in  through  pipe  12,  as  in  the 
other  case,  and  out  through  a  pipe  12a,  located 
on  the  far  side  of  the  partition  3  from  the  pipe  95 
12.  With  this  construction  of  tank  we  prefer 
to  use  more  of  the  heating-pipes  15  than  in 
the.  construction  shown  in  Fig.  I.  Again,  the 
machine  can  be  made  to  operate  without  the 
circulation  of  water  through  any  part  of  the  100 
tank.  This  arrangement  is  shown  in  Figs. 
IX  and  X,  where  A  represents  cooling-pipes 
for  keeping  down  the  temperature  of  the  wa- 
ter on  the  delivery  side  of  the  machine. 

We  claim  as  our  invention —  105 

1.  In  a  pasteurizer,  a  tank  formed  into  com- 
partments by  means  of  upwardly  and  down- 
wardly extending  partitions;  said  partitions 
being  formed  with  air-chambers  and  the  walls 

of  said  partitions  being  supported  by  means  no 
of  strips  that  do  not  extend  entirely  across  the 
partitions;  the  walls  of  said  tank  being  .per- 
forated opposite  the  partitions,  substantially 
as  set  forth. 

2.  In  a  pasteurizer,  the  combination  of  a  115 
tank  divided  into  compartments,endless  chains 
passing  through  the  compartments,  and  bas- 
kets carried  by  said  chains,  said  baskets  con- 
sisting of  perforated  end  pieces  and  wire-gauze 
bottoms  and  sides,  and  having  doors  hinged  120 
at  their  upper  ends  to  the  ends  of  the  baskets, 
substantially  as  set  forth, 

3.  In  a  pasteurizer,  the  combination  of  a 
tankdivided  into  compartments, endlesschains 


755,108 


passing  through  the  compartments,  baskets 
carried  by  the  chains  and  having  hinged  doors, 
bars  pivoted  to  the  baskets  and  which  are 
adapted  to  be  moved  to  an  inclined  position 
5  by  the  closing  of  the  doors  and  to  be  held  in 
a  horizontal  position  if  the  doors  are  not 
closed,  and  fm  electric  bell  adapted  to  be 
r;ounu  •'  >i>y  said  bars  when  in  a  horizontal  po- 


sition, substantially  as  and  for  the  purpose 
set  forth. 

AUG.  A.  BUSCH. 
RUDOLF  GULL. 
THOMAS  J.  BARKY. 
In  presence  of — 
E.  S.  KNIGHT, 
NELLIE  V.  ALEXANDER. 


,  ft. 


No.  764,657. 


HO  MODEL. 


PATENTED  JULY  12,  1904. 
W.  CLASMANN. 
PASTEURIZING  APPARATUS. 

APPLIOATIOH  FILED  APE.  25,  1902. 

3'8HEETS-8HEET  1. 


,    Witnesses  : 


Inventor 


No.  764,657. 


SO  MODEL. 


PATENTED  JULY  12,  1904. 
W.  CLASMANN. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  APE.  25,  1902. 

3  SHEETS-SHEET  a 


P4HHMHHM 


'No.  764.   j7.  PATENTED  JULY  12,  1904. 

W.  CLASMANN. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  APE.  25,  1902. 
NO   MODEL.  3  SHEETS-SHEET  3. 


A  ,  ,  n ,  i  n 

i    i        i     II    i        i    i.    i.j     E— I     i        '    '        i 


it/itnessts. 


Invtnfor: 


No.  764,657. 


Patented  July  12,  19O4. 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM  CLASMANN,  OF  MILWAUKEE);  WISCONSIN,  ASSIGNOR  TO  PABST 
BREWING  COMPANY,  OF  MILWAUKEE,  WISCONSIN,  A  CORPORATION 
OF  WISCONSIN. 

PASTEURIZING  APPARATUS. 


2  5 


SPECIFICATION  forming  part  of  Letter*  Patent  No.  764,657,  dated  July  12,  1904. 

Application  filed  April  25, 1902.    Serial  Ho.  104,611.    (No  model.). 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  WILLIAM  CLASMANN,  a 
citizen  of  the  United  States,  residing  at  Mil- 
waukee, in  the  county  of  Milwaukee  and  State 
5  of  Wisconsin,  have  invented  certain -new  and 
useful  Improvements  in  Pasteurizing  Appa- 
ratus, of  which  the  following  is  a  specification, 
•reference  being  had  to  the  accompanying 
drawings,  forming  a  part  thereof.  • 

10      This  invention 'relates  particularly  to  aj»pa- 

'  ratus  fof  pasteurizing  or  sterilizing  bottled 

beer  and  other  products,  beverages,  food,  or 

perishable  substances  contained  in  sealed  or 

dosed  receptacles— such  as  bottles,  cans,  jars, 

15  and  the  like. 

The  main  objects  of  the  inyention  are  to 
gradually  heat  the  beer-'br  other  material  to 
he  treated  to  a  pasteurizing  temperature,  to 
hold  it  at  that  temperature  for  a  certain  time 

20  and  then  gradually  cool  it,  to  save  heat,  to 
avoid  waste  of  water,  to  economize  space,  and 
generally  to  improve  the  construction  and  op- 
eration of  apparatus  of  the  class  to  which  the 
invention  relates. 

It  consists  in  certain  novel  features  in  con- 
struction and  in  the  arrangement  and  combi- 
nations of  parts  hereinafter  particularly  de- 
scribed, and  pointed  out  in  the  claims. 
In  the  accompanying  drawings  like  letters 

3°  designate  the  same  parts  in  the  several  figures. 

Figure  1  is  a  vertical  section  of  one  form  of 

apparatus  embodying  the  invention.     Fig.  2 

is  an  elevation:  and  partial  section  on  the  line 

"2  2,  Fig.  1,  of  the  apparatus  shown  in  Fig.  1 

35  as  viewed  from  the  right  with  reference  to' 
Fig.  1;  and  Figs.  3,  4,  and  5  are  sectional 
views  corresponding  with  Fig.  1  of  modified 
forms  of  the  apparatus. 
Referring  to  Figs.  1  and  2,  a  is  a  tank  or 

4°  receptacle  adapted  to  hold  water  or  other  liq- 
uid for  conveying  and  distributing  heat  to  and 
from  the  bottled  beer  or  other  material  to  be 
treated  in  the  apparatus,  as  hereinafter  ex- 
plained. This  tank  or  receptacle  lias  two  ver- 

45  tically-disposed  compartments  1>  and  c,  which 
communicate  with  each  other  at  their  lower 
ends.  The  compartment  b,  which  may  be 
called  the  "warming"  and  "cooling"  compart- 
ment, extends  above  the  compartment  c  and 


is  provided  with  one  or  more  openings  d  for  5« 
placing  the  material  to  be  treated  in  and  re- 
moving it  from  the  apparatus.     The  compart- 
ment c,  which  may  be  called  the  "heating ".or 
"sterilizing"  compartment,  is  closed  at  the 
top.    An  endless  conveyer,  consisting  of  trays  5  5 
or  holders  e,  suspended  at  the  ends  from  chains 
•  or  link  belts  /,  which  are  carried  and  guided 
by  suitably -ari«aftged  sprocket-wheels  ,#,  is 
adapted  to  carry  the  material  to  l>e  treated 
downward  through  the  compartment  f>,  thenpe  60 
upward  and  downward  through  the  compart- 
ment c,  thence  back  and  upward  through  the 
compartment  b,  opposite  parts  of  the  conveyer 
traveling  simultaneously  in  opposite  direc- 
tions through  .each  of  said  compartments^  65 
The  heating-compartment  c  is  provided  ^vith 
perforated  steam-pipes  h  for  heating  the  liq- 
uid therein  and  with  rotary  agitators  i  for  pro- 
ducing or  accelerating  circulation  of  said  liq- 
uid and  more  evenly  distributing  the  heat  70 
conveyed  thereby  to  the  mtaterial  carried  by 
oppositely  -  moving  part^*  of  the  conveyer. 
As  shown  in  Kg.  1,  the  compartment  b  may 
be  provided  with  a  vertical  partition  j  be-      • 
tween  the  descending  aiid  ascending  parts  of  75 
the  conveyer.     At  the  top  of  this  partition, 
which  terminates  at  or  near  the  desired  liq- ' 
uid-level,  a  paddle-wheel  k  or  other  suitable 
device  is  provided  to  transfer  water  from  one 
side  of  said  p'artition  to  the  other  and  pro-  80 
duce  a  current^ as  indicated  by  dotted  arrows, 
in  a  direction'opposed  to  the  travel  of  the 
conveyer.    The  heating-compartment  c  is  pro- 
vided at  the  top  with  a  valve-controlled  vent 
and  air-supply  connection  I,  by  means  of  which  85 
air  entrapped  in  the  upper  part  of  said  com- 
partment may  be  released,  So  that  tins  com- 
partment will,  fill  with  water  or  otbfer  liquid  , 
or  by  means  of  which  air  may  be  .farced  into 
said  compartment  tor  displace  more  or  loss- of  9° 
the  water  or  other,  liquid  in  the  upper  >part 
thereof.     In  this  way  by  varying  the  depth 
of  the  water  or  other  liquid  in  the  heating- 
compartment  c  the  material  to  be  treated  there- 
in may  be  subjected  to  a  pasteurizing  tern-  95  * 
perature  a  longer"  or  shorter  time  for  any 
given  speed  of  the  conveyer,  while  the  time 
for  warming  and  cooling  the  material  in  the 


7  J-1,6''  7 


compartment  1>  remains  the  same.  The  con- 
veyer may  be .driven  by  power  applied  to  the 
shaft  ///  of  the  sprocket-wheels  in  the  upper 
end  of  the  compartment  f>  or  to  any  other  con- 
S  venient  part  of  the  machine,  and  the  agita- 
tors /  may  be  driven  by  means  of  pulleys  /;. 
on  the  agitator-shafts  which  project  through 
the  stuffing-boxes  in  the  tank  //,  as  shown  in 
Fig.  2. 

10      Referring  to  Fig.  3,  showing  a  modification 
of  the  apparatus,  the  tank  it  has  an  extra  or 
third  compartment  n  between  the  compart- 
ments l>  and  c.     This  compartment  <>  commu- 
nicates at  its  upper  end  with  the  upper  end  of 
'5  the  heating-compartment  rand  at  its  lower  end 
with  the  lower  end  of  the  compartment  //,  con- 
.  stituting,  in  effect,  an  extension  of  the  warm 
ing  and  cooling  compartments.     In  this  form 
of  the  apparatus  the  partition  in  compart- 
20  ment  f>  is  omitted  and  agitators  /  are  provided 
to  produce  or  accelerate  circulation  of  the  liq- 
uid and  distribute  the  heat.     The  compart- 
ment o  is  or  may  be  also  provided  with  agi- 
tators.    In  other  respects  the  apparatus  is 
25  like  that  shown  in  Figs.  1  and  '2. 

Referring  to  Fig.  4,  the  warming  and  cool- 
ing and  the  heating  or  pasteurizing  compart- 
ments b  ami  c  are  entirely  separate  from  each 
other  and  are  open  at  the  top,  the  conveyer 
3°  passing  over  suitably-located  sprocket-wheels 
from  the  top  of  one  to  the  top  of  the  other. 
The  compartment  or  tahk  1>  is  in  this  case 
made  larger  horizontally  \a  accommodate  the 
two  extra  runs  of  the  conveyer,  but  is  not  as 
35  high  as  it  is  shown  in  Figs.'l  and  3.  In  other 
respects  the  apparatus  is  essentially  like  that 
shown  in  the  preceding  figures. 

Referring  to  Fig.  5,  the  warming  and  cool- 
ing and  the  heating  compartments  b  and  c  are, 
4°  as  in  Fig.  4,  entirely  separate  from  each  other 
and  are  open  at  the  top,  but  in  this  case  they 
are  arranged  horizontally  instead  of  verti- 
cally, and  the  sprocket-wheels  by  which  the 
conveyer  chains  or  belts  are  guided  are  ar- 
46  ranged  to  carry  the  trays  or  holders  r  hori- 
zontally in  opposite  directions  through  the 
liquid  in  each  of  said  compartments. 

In  the  operation  *f  eat  '•  of  the  several  forms 
of  apparatus  heroi     ^lu     n  and  described  it 
5°  will  be  apparent  that  the  heat  given  off  by  the 
outgoing  material  is  .taken  up  by  the  liquid 
and  transferred  to  the  cool  incoming  material, 
the  temperature  of  which  is  thereby  gradually 
raised  by  heat  which  would  otherwise  be  lost. 
55  The  cool  incoming  material  absorbing  heat 
from  the  liquid  through  which  the  outgoing 
material  passes  cools  the  outgoing  material  to 
the  desired  temperature.    The  material  being 
carried  by  the  conveyer  through  the  heating 
00  compartment  or  tank  in  opposite  directions 
tends  to  distribute  the  heat  and  to  maintain  an 
approximately  uniform  tem'prrature  therein,  j 
the  temperature  being  governed  and  regulated  I 
by  the  admission  of  more  or  less  steam  into  ' 
^S  said  compartment  through  the  pipes  h.    The  I 


proper  distribution  and  aj-  licationof  the  heat 
to  gradually  raise  the  incoming  material  to  a 
pasteurizing  temperature,  to  maintain  it  for 
a  certain  period  at  that  temperature  and  then 
gradually  cool  it,  is  most  advantageously  ef-  70 
fected  without  loss  either  of  heat  or  of  water 
or  other  liquid  by  the  counter-currents  pro- 
duced by  oppositely-moving  portions  of  the 
conveyer  in  the  several  compartments  of  the 
apparatus,  aided  if  necessary  or  desired  by  the  75 
agitators  ?',  the  paddle-wheel  ^-,  as  shown  in 
|  Fig.  1,  or  other  means. 

The  gradual  change  effected  by  my  improved 
|  apparatus  in  the  temperature  of  the  material 

as  it  is  heated  to  and  cooled  from  a  pasteuriz-  80 
\  ing  temperature  avoids  to  a  great  extent  the 
i  breaking  of  bottles  or  other  fragile  recepta- 
j  'cles  and  consequent  loss  resulting  from  too 
|  abrupt  change,  of  temperature. 

J  t  will  be  observed  that  the  apparatus  may  be  85 
arranged  so  as  to  occupy  little  available  Hoor- 
space.    For  instance,  with  the  forms  shown  in 
Figs.  1,  2,  and  3  only  the  upper  end  of  the  com- 
partment l>  need  extend  above  the  working 
floor,  and  with  the  forms  shown  in  Figs.  4  and  90 
5  only  that  portion  of  the  conveyer  passing 
over  the  upper  sprocket-wheels  from  and  into 
the  wanning  and  cool  ing  compartment  <>rtnnk 
1>  need  extend  above  the  working  floor. 

Various  changes  in  details  of  construction  95 
and  arrangement  of  pai  is  may  be  made  within 
the  spirit  and  intended  scope  of  the  inven- 
tion. 

I  claim-- 

1.  In  pasteurizing  apparatus  the  combina-  io< 
tion  of  a  heating-receptacle  adapted  to  contain 

a  liquid,  means  for  heating  the  liqukl  contained 
in  said  receptacle,  a  warming  and  cooling  re- 
ceptacle also  adapted  to  contain  a  liquid,  and  an 
endless  conveyer  arranged  to  travel  through  TO; 
the  liquid  contained  in  said  warming  and  cool- 
ing receptacle,  thence  through  said  heating- 
receptacle  and  thence  back  through  the  liquid 
in  said  warming  and  cooling  receptacle  in  an 
opposite  direction,  whereby  heat  is  transferred  i  K 
by  the  liquid  from  the  outgoing  to  the  ingoing 
material  carried  by  said  conveyer,  the  ingoing 
material  is  gradually  heated  and  the  outgoing 
material  is  gradually  cooled,  substantially  as 
described.  11; 

2.  In  pasteurizing  apparatus  the,  combina- 
tion of  a  heating- receptacle, a  receivingand  de- 
livering receptacle  divided  into  warming  and 
cooling  compartments,  an  endless  conveyer 
arranged  to  travel  through  said  warming-corn-  >  2c 
partment,  thence  through  said  heating-recep- 
tacle and  thence  through  said  cooling-com- 
partment, and  means  for  heating  the  liquid  in 
said  heating-receptacle,  substantially  as  de- 
scribed. 125 

3.  In  pasteurizing  apparatus  the  combina- 
tion of  a  heating-receptacle,a  receiving  and  de- 
livering receptacle  divided  into  warming  and 
cooling  compartments,  an  endless  conveyer 
arranged  to  travel  through  said  warming-corn-   1 30 


764,657 


.  partment,  thence  through  said  heating-recep- 
tacle and  thence  through  said  cooling-com- 
partment, means  for  heating  the  liquid  in  said 
heating-receptacle,  and  means  for  producing 
5  a  circulation  of  the  liquid  through  the  warm- 
ing and  cooling1  compartments  in  a  direction 
opposite  to  the  travel  of  the  conveyer,  sub- 
stantially as  described. 

4.  In  pasteurizing  apparatus  the  combina- 
P  tion  of  a  vertically-disposed  closed  heating- 
tank  adapted  to  contain  a  liquid,  a  vertically- 
disposed  warming  and  codling  receptacle  pro- 

'  yided  above  said  heating-tink  with  a  feed  and 
discharge  opening  and  communicating  below 

5  said  opening  with  said  heating-tank,  and  an 
endless  conVeyer  arranged  to  travel  in  oppo- 

'   site  directions  through  said  warming  and  cool- 

•  ing  receptacle  and  through  said  heating-tank, 
and  means  for  heating  the  liquid  in  the  heat- 

o  ing-tank,  substantially  as  described. 

5.  In  pasteurizing  apparatus  the  combina- 
tion of  a  receptacle,  having  a  warming  and 
cooling  compartment  adapted   to  contain  a 
liquid  and  a  pasteurizing-compartment  com- 

5  nmnie^tjng  with  the  warming  and  cooling 
compartment  and  also  adapted  to  contain  a 


liquid,  means  for  heating  the  liquid  in  said 
pasteurizing-compartment,  and  ,an  endless 
conveyer  arranged  to  travel  through  the  liquid 
contained  in  said  warming  and  cooling  com-  30' 
partment,  thence  through  said  pasteurizing  - 
compartment  and  thence  back  through  the 
liquid  in  said  warming  and  cooling  compart- 
ment in  an  opposite  direction,  substantially  as 
desciibcr1.  35 

6.  In  a  pasteurizing  apparatus  the'combina- 
tion  of  a  warming  and  cooling  tank,  adapted 
to  contain  a  liquid,  a  pasteurizing-tank  also 
adapted  to  contain  a  liquid,  means  for  heating 
the  liquid  of  said  pasteurizing-tank,  and  a  4° 
conveyer  arranged  to  carry  the  article  to  bo, 
pasteurized  through  the  liquid  of  said  warm- 
ing .and  cooling  tank,  thence  through  the 
.liquid  of  said  pasteurizing-tank,  thence  back 
through  the  liquid  of  said  warming  and  cool-  4j 
ing  tank. 

In  witness  whereof  I  hereto  affix  my  signa- 
ture in  presence  of  two  witnesses. 

WILLIAM  CLASMANN. 

Witnesses: 

CHAS.  L.  GOBS, 
ALICE  E.  Goss. 


. 


360 


No.  767,960. 


HO  MODEL. 


,.    PATENTED  AUG.  16,  1904. 
W.  J.  RUFF. 
PASTEURIZER. 

APPLICATION  TILED  TEB.  13,  1903.    RENEWED  DEO.  18,  1903. 


3  SHEETS-SHEET  1. 


No.  767,960. 


50  MODEL. 


PATENTED  AUG.  16,  1904. 
W.  J.  RUFF. 
PASTEURIZER. 

APPLICATION  FILED  FEB.  13,  1903.    RENEWED  DEO.  16,  1903. 


3  SHEETS-SHEET  2. 


if 


No.  767,960.  PATENTED  AUG.  16,  1904. 

W.  J.  RUFF. 
PASTEURIZER. 

APPLIOATIOH  FILED  FEB.  13.  1903.    BEHEWED  DEO.  16,  1903. 
SO  MODEL.  3  SHEETS-SHEET  3 


No.  767,960. 


Patented  Augusi  16,  1904. 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM  J.  RUFF,  OF  QUINCY,  ILLINOIS. 
PASTEURIZER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  767, 96O,  dated  August  16,  1904. 

Application  filed  February  13, 1903,    Renewed  December  16, 1903.    Serial  No,  185,447,    iUo  model.) 


To  (ill  ii'hom  it  may  concern: 

Be  it  known  that  I,  WILLIAM  J.  RUFF,  a  citi- 
zen of  the  United  States,  residing  in  Quincy, 
in  the  county  of  Adams  and  State  of  Illinois, 
5  ha  vein  vented  certain  new  and  useful  Improve- 
ments in  Pasteurizers,  of  which  the  following 
is  a  full,  clear,  and  exact  description,  refer- 
ence being  had  to  the  accompanying  drawings, 
forming  part  of  this  specification. 

10  My  present  invention  relates  to  an  appa- 
ratus for  pasteurizing  beer,  one  of  the  prin- 
cipal objects  of  my  invention  being  to  simplify 
the  construction  and  cheapen  the  cost  of  the 
apparatus,  as  well  as  improving  its  efficiency, 

15  by  dispensing  with  a  tank  through  which  the 
bottles  of  beer  are  carried  to  expose  them  to 
the  different  temperatures — to  wit,  in  first  at- 
temperating  the  beer,  then  heating  it  to  the 
maximum  temperature,  and  finally  cooling  it 

20  to  approximately  atmospheric  temperature. 

My  invention  consists  in  features  of  novelty 

hereinafter  fully  described,  and  pointed  out  in 

the  claims. 

Figure  I  is  a  side  elevation  of  my  improved 

25  pasteurizer,  the  housing,  drip-trough,  and 
main  supply-tank  being  shown  in  vertical  sec- 
tion. Fig.  II  is  a  side  elevation  showing  the 
auxiliary  supply -tank  in  vertical  section. 
Fig.  Ill  is  an  enlarged  detail  top  or  plan  view, 

30  part  in  section.  Fig.  IV  is  an  enlarged  detail 
side  elevation.  Fig.  V  is  an  enlarged  longi- 
tudinal section  showing  one  of  the  regulators. 
Fig.  VI  is  a  detail  section  taken  on  line  VI 
VI,  Fig.  IV. 

35  Referring  to  the  drawings,  1  represents  a 
housing,  that  may  be  of  any  desired  construc- 
tion and  which  is  preferably  -located  beneath 
the  floor  2  of  a  building.  This  housing  is  not 
indispensable;  but  1  prefer  to  use  it  for  the 

40  purpose  of  inclosing  the  working  parts  and 
protecting  them  from  view  and  air-currents. 
3  represents  a  pair  of  endless  chains  be- 
tween which  baskets  or  receptacles  -1  are  sup- 
ported, preferably  by  means  of  stems  or  trun- 

45  njeiis  5  projecting  from  the  ends  of  the  bas- 
ets,  as  shown  in  Fig.  III.     The  baskets  are 
adapted  to  receive  the  '  ottles  of  beer  to  be 
pas/A'iirized,  and  they,  with  the  chains,  form 
tly;  endless  carrier  of  the  apparatus.     The 

50  e'.iains  pass  over  a  pair  of  upper  sprocket- 


wheels  6,  behind  a  set  of  sprocket-wheels  7  T 
at  one  end  of  the  machine,  and  behind  a  pair 
of  sprocket-wheels  8  at  the  other  end  of  the 
machine,  the  sprocket-wheels  bring  secured 
to  shafts  suitably  journaled  in  the  housing  1  55 
or  other  support. 

3a  represents  guide-rails  for  directing  the 
movement  of  the  chains. 

9  represents  a  main  water-supply  tank  that 
communicates  with  a  drip-floor  10  through  60 
means  of  a  pipe  11,  the  floor  being  inclined 
upwardly  in  both  directions  from  the  center 
of  the  machine,  as  shown  in  Fig.  1.    The  tank 
9  is  initially  supplied   with  water  through 
means  of  a  pipe  12,  and  the  water  in  this  tank  65 
is  heated  and  maintained  at  the  proper  tem- 
perature for  pasteurizing— say  148C  Fahren- 
heit— through  means  of  steam  admitted  to  the 
tank  through  a  pipe  13  and  a  jet-pump  14, 
such  as  is  shown  in  Fig.  VI  of  my  Patent  No.  70 
607,770,  dated  July  19,  1898.     The  jet-pump 
connects  with  the  tank  through  means  of  a 
lower  pipe  15  and  an  upper  pipe  16,  the  latter 
preferably  extending  a  considerable  distance 
across  the  tank,  so  that  when  the  pump  is  75 
working  there  will  be  a  circulation  of  water 
from  the  upper  part  of  the  tank  through  the 
pump  and  into  the  lower  part  of  the  tank. 

17  represents  a  diaphragm- valve  such  as  is 
shown  in  Fig.  VII  of  my  Patent  No.  701,622,  80 
dated  June  3,  1902,  in  the  pipe  15  outwardly 
beyond  the  pump  14.  In  order  that  this  valve 
17  may  be  automatically  controlled  to  main- 
tain a  constant  temperature  of  the  water  in 
the  tank  9,  I  provide  the  regulator  shown  in  85 
Fig.  V.  The  regulator  connects  with  the  dia- 
phragm of  the  valve  17  by  means  of  a  pipe 
18.  The  regulator  consists  of  a  cylinder  19, 
secured  to  the  wall  of  the  tank  9  and  having 
a  tube  20,  that  extends  into  the  tank.  With-  g<> 
in  the  tube  20  is  a  thcrmostatic  bar  or  rod  21, 
the  inner  end  of  which  is  made  fast  to  the  end 
of  the  tube,  as  shown  at  22,  Fig.  V.  In  the 
outer  end  of  the  cylinder  19  is  fitted  a  plug  •_':>, 
into  which  is  tapped  a  stem  24,  having  a  port  95 
25,  that  communicates  with  the  pipe  IS.  The 
inner  end  of  the  stem  24  forms  the  seat  for  a 
valve  2(5  on  the  outer  end  of  the  thermostatic 
rod  21. 

27  is  a  compreased-air  pipe  tapped  into  the  100 


767,960 


plug  '23  and  which  communicates  with  the  in- 
terior of  the  cylinder  19.  When  the  tem- 
perature in  the  tank  9  falls  below  a  given 
point-  sa.v  148  Fahrenheit  the  bar  21  will 
5  contract  and  open  the  valve  26.  Compressed 
air  will  then  pass  through  the  pipe '27,  (which 
is  connected  toa  suitable  compressed-air  tank, 
not  shown,)  through  the  stem  24,and  through 
the  pipe  18  to  the  diaphragm-valve  17,  thus 

10  causing  the  valve  to  be  opened  and  starting  up 
the  jet-pump  by  the  passage  of  steam  through 
the  pipe  13.  When  the  temperature  in  the 
tank  9  is  restored,  the  bar  21  will  expand, 
closing  the  valve  26,  thus  stopping  the  action 

15  of  the  pump  by  shutting  off  the,  steam  in  the 
pipe  13.  The  stem  24  may  be  turned  to  ad- 
just it  inwardly  or  outwardly,  so  that  the 
valve  26  will  close  sooner  or  later,  thus  en- 
abling the  operator  to  provide  for  the  exact 

20  temperature  desired  in  the  tank  9. 

1  make  no  claim  as  inventor  to  the  con- 
struction of  .the  regulator  which  I  have  de- 
scribed, and  any  desired  form  of  regulator 
may  be  used. 

25  30  represents  a  pipe  communicating  with 
the  supply-tank  9  and  which  extends  to  one 
of  the  upper  corners  of  the  machine,  where 
it  is  provided  with  branches  31  and  32,  that 
are  located  over  the  bottle-carrier,  as  shown 

30  in  Fig.  I.  In  the  pipe  30  is  a  rotary  pump 
33  of  any  ordinary  well-known  construction, 
driven  by  a  belt  34  from  a  pulley  on  a  driv- 
ing-shaft 35.  When  the  machine  is  in  opera- 
tion, the  pump  33  operates  continuously  and 

35  cpnducts  water  from  the  supply  -  tank  9 
through  the  branch  32,  from  which  it  flows 
into  the  passing  baskets  of  the  carrier.  A 
portion  of  the  water  passing  through  the  pipe 
30  escapes  through  the  branch  31  of  the  pipe 

40  except  when  this  branch  is  closed  by  an  auto- 
matic diaphragm-valve  36,  that  corresponds 
in  construction  and  operation  to  the  valve  17. 
Water  escaping  through  the  branch  31  is  de- 
posited in  the  passing  baskets  of  the  carrier. 

45  It  will  be  noted  that  the  carrier  moves  in  an 
upwardly  direction  toward  the  wheel  7  and  as 
it  leaves  the  wheel  moves  in  a  downwardly 
direction.  The  branch  31  of  the  pipe  30  de- 
posits water  into  the  baskets  on  the  advance 

50  side  of  the  wheel  7,  and  the  branch  32  deposits 
water  into  the  baskets  on  the  other  or  retreat- 
ing side  of  the  wheel  7.  The  stems  or  trunnions 
5  of  the  baskets  are  made  hollow,  as  shown 
in  Fig.  Ill,  and  they  are  connected  together 

55  b.V  rowans  of  flexible  pipes  38  and  loose  sleeves 
39,  the  sleeves  fitting  loosely  on  the  trunnions, 
so  as  to  be  free  to  turn  as  the  carrier  passes 
around  the  sprocket-wheels.  The  pipes  may 
either  be  made  of  flexible  tubing,  as  shown  at 

60  A,  Fig.  1 II,  or  may  be  made  of  plain  telescop- 
ing sections,  as  shown  at  B,  or  may  be  made 
of  sections  joined  by  a  stuffing-box  union,  as 
shown  at  C.  •  The  trunnions  of  the  baskets  are 
connected  together  alternately  at  opposite 

65  ends  of  the  baskets,  as  shown,  so  that  water 


entering  one,  end  of  each  basket  passes  across 
the  same  and  leaves  at  the  other  end,  thereby 
producing  a  circulation  of  water  through  the 
baskets.  As  the  water  enters  the  baskets 
through  the  branch  31  of  the  pipe  30  it  circu-  70 
lates  through  the  baskets,  passing  from  one 
to  another  until  it  reaches  the  lowest  point, 
which  is  at  I),  Fig.  I,  and  will  here  overflow 
into  a  catch-basin  40,  from  \\  iilch  it  passes  to 
the  auxiliary  tank  41  through  a  pipe  4'2,  and  75 
the  water  entering  the  baskets  through  the 
branch  32  circulates  from  one  basket  to  the 
next  until  it  reaches  the  lowest  point  in  the 
underrunning  part  of  the  carrier,  which  is  at 
E,  Fig.  I,  and  here  the  water  overflows  onto  80 
the  inclined  floor  10,  from  where  it  passes  into 
the  supply-tank  9  through  the  nipe  11.  It 
will  thus  be  seen  that  while  the  bottles  are 
passing  from  the  wheels  7  to  the  point  E 
there  is  a  flow  of  water  of  the  maximum  tern-  85 
perature  of  148°  constantly  circulated  around 
them,  and  to  prolong  this  period  of  exposure 
of  the  beer  in  the  bottles  to  the  maximum 
temperature  I  provide  another  pipe  43,  that 
extends  from  the  tank  9  to  a  point  at  the  rear  90 
of  the  wheels  8.  This  pipe  is  provided  with 
a  rotary  pump  44,  driven  from  the  shaft  35  by 
a  belt  45.  The  pipe  43  deposits  water  into 
the  baskets,  and  this  water  circulates  from  one 
basket  to  another  to  the  point  E,  where  it  95 
overflows  and  passes  back  into  the  tank  9. 

Extending  from  the  auxiliary  tank  41  to  a 
point  near  the  supporting-wheel  6  of  the  car- 
rier is  a  pipe  46,  provided  with  a  rotary  pump 
47,  driven  from  the  shaft  35  by  a  belt  48.  100 
This  pipe  deposits  water  from  the  ta'nk  41  into 
the  baskets  as  they  descend  from  the  sup- 
porting-wheel 6,  and  the  water  passes  from 
one  basket  to  another  until  it  reaches  the  low 
point  D  of  the  carrier,  where  it  overflows  into  105 
the  catch-basin  40  and  passes  back  into  the 
tank  41  through  the  pipe  42.  This  water  pro- 
vides for  the  initial  warming  of  the  beer,  and 
it  is  maintained  at  the  desired  temperature  by 
means  of  water  passing  from  the  tank  9  into  no 
the  baskets  through  the  branch  pipe  31,  which, 
as  stated,  passes  from  one  basket  to  another 
until  it  reaches  the  point  I"),  where  it  over- 
flows into  the  catch-basin  and  enters  the  tank 
41.  For  automatically  controlling  the  passage  115 
of  water  through  the  branch  pipe  31  I  pro- 
vide the  diaphragm-valve  3(5,  which  is  con- 
nected by  a  pipe  49  to  a  regulator  50,  located 
in  the  tank  41.  The  construction  and  opera- 
tion of  this  regulator  is  the  same  as  that  shown  1 26 
in  Fig.  V,  of  which  a  description  has  been 
given.  It  will  thus  be  seen  that  the  tempera- 
ture of  the  water  in  the  tank  41  is  utilised 
to  control  the  valve  36  and  admit  water  from 
the  maximum  hot-water-supply  tank  9  to  regu-  125 
late  the  heat  of  the  attemperating  or  warming 
water  in  the  tank  41. 

For  the  purpose  of  cooling  the  bottles  of 
beer  while  ^'ie  carrier  is  passing  from  the 
wheels  8  to  he  wheels  6  I  provide  the  pipe  1301 


767,080 


46  with  a  branch  51,  that  terminates  at  a  point 
near  the  wheels  6  on  the  opposite  side  of  the 
wheels  to  the  point  where  the  attemperating- 
water  is  discharged  into  the  baskets,  as  seen 
5  in  Fig.  I.  This  water  circulates  from  one 
basket  to  another  and  cools  off  the  beer  in  the 
bottles.  It  overflows  from  the  baskets  at 
about  the  location  of  the  wheels  8  as  it  is 
caused  to  backnip  by  the  flow  of  water  from 

10  pipe  43  into  the  baskets.  The  pipe  51  is  pro- 
vided with  a  diaphragm-valve  52  of  the  same 
construction  and  operation  as  the  valves  18 
and  36.  With  this  diaphragm-valve  connects! 
a  compressed-air  pipe  53,  provided  with  a 

15  valve  54,  connected  to  a  float  55,  located  in  the 
tank  41.  When  the  water  rises  in  the  tank 
41  after  the  machine  has  been  started  in  op- 
eration, the  float  opens  the  valve  54  and  com- 
pressed air  passes  to  and  opens  the  valve  52 

20  in  the  pipe  51,  thus  permitting  a  flow  of  water 
through  the  latter  pipe  for  cooling  the  beer. 
It  is  apparent  that  when  the  use  of  the  ma- 
chine is  to  be  temporarily  stopped  or  ^topped 
for  the  time  being  and  it  is  desired  to  re- 

25  move  all  of  the  bottles  from  the  baskets  there 
will  be  less  water  escaping  from  the  baskets 
at  the  point  E  than  when  the  machine  is  in 
full  operation,  this  difference  being  equal  to 
the  amount  of  displacement  caused  by  thein- 

30  troduction  of  fresh  bottles  into  the  baskets, 
which  has  now  been  stopped  or  discontinued 
owing  to  the  fact  that  it  is  desired  to  empty 
the  machine.  This  diminished  flow  of  water 
into  the  tank  9  must  be  compensated  for,  for 

35  the  reason  that  the  use  of  cooling-water  is  re- 
quired for  some  time  after  the  insertion  of 
bottles  into  the  baskets  has  been  discontinued. 
To  compensate  for  this  diminished  flow  of 
water,  I  employ  a  pipe  56,  connected  with  a 

40  water-main  or  other  source  of  supply  and 
which  is  provided  with  a  valve  57,  connected 
to  a  float  58,  located  in  the  tank  9.  When 
the  machine  is  in  full  operation,  this  float  is 
held  in  its  raised  position  and  keeps  the  valve 

45  57  closed.  When  the  flow  of  water  from  the 
baskets  into  the  tank  9  is  diminished  by  no 
more  bottles  being  placed  in  the  baskets,  the 
falling  of  the  water  in  the  tank  9  allows  the 
float  58  to  drop  and  open  the  valve  57,  wbere- 

5?  upon  a  flow  of  water  passes  through  the  pipe 
56  into  the  tank  41,  thereby  keeping  up  a  sup- 
ply of  water  in  tank  41  for  cooling  purposes. 
60  represents  .an  overflow  -  pipe  through 
which  water  can  pass  from  the  tank  9  and  pre- 
55  vent  the  overcharging  of  the  tank  in  case  this 
condition  should  be  likely  to  arise. 

It  is  desirable  to  have  the  baskets  drained  of 
water  at  the  time  that  they  reach  the  point 
where  the  bottles  are  taken  from  the  baskets. 

60  To  accomplish  this,  I  provide  each  basket  with 
a  hollow  stem  61  (see  Fig.  VI)  near  its  bottom, 
upon  which  fits  a  sleeve  6a,  carrying  a  short 
pipe  62.  Just  before  the  baskets  reach  the 
wheels  6  these  pipes  come  against  a  stationary 

65  stop  63,  (see  Fig.  I,)  causing  them  to  be  turned 


from  an  upwardly-inclined  to  a  downwardly- 
inclined  position,  so  that  the  water  will  drain 
from  the  baskets  through  the  pipes  and  fall 
upon  the  inclined  floor  10,  from  where  it  passes 
back  into  the  tank  9  to  be  reused.  As  the  70 
baskets  pass  over  the  wheels  6  they  are  emp- 
tied and  refilled  with  bottles,  and  as  they  are 
passing  to  a  point  beneath  the  pipe  46  the 
pipes  62  come  against  anot!n:r  stationary  stop 
64  and  are  moved  from  a  downwardly  to  an  75 
upwardly  inclined  position,  thus  shutting  off 
the  escape  of  water  from  the  baskets. 

It  will  be  seen  from  the  foregoing  that  the 
bottles  of  beer  are  subjected  to  the  action  of 
attemperating-water  from  the  point  where  the  80 
pipe  46  discharges  to  the  point  D  of  low  ele- 
vation and  on  up  to  the  point  where  the  car- 
rier passes  around  the  wheels  7,  and  from  here 
on  the  bottles  are  subjected  to  the  maximum 
temperature  until  they  reach  the  back  of  85 
whieels  8,  and  from  there  on  to  the  pipe  51 
they  are  subjected  to  the  action  of  the  cooling- 
water  discharging  from  pipe  51.  The  bottles 
are  removed  from  the  baskets  with  the  beer 
fully  pasteurized  at  the  side  of  the  machine  9° 
where  the  pipe  51  is  located,' and  fresh  bottles 
are  placed  in  the  baskets  on  the  side  of  the 
wheels  6  where  the  pipe  46  is  located. 

By  a  machine  thus  constructed  the  beer  is 
attemperated,  pasteurized,  and  cooled  down  95 
without  the  use  of  any  tank  and  by  the  use  of 
water  circulating  from  basket  to  basket  while 
the  carrier  is  moving  to  bring  the  respective 
baskets  from  the  receiving  to  the  discharge 
side  of  the  wheels  6.  100 

I  claim  as  my  invention — 

1.  In  a  pasteurizer,  the  combination  of  a 
single  tank  for  holding  attemperating  and 
cooling  water,  a  pump  for  conducting  water 
from  said  tank,  a  pipe  connected  to  said  pump  105 
for  attemperating  the  beer,  another  pipe  con- 
nected to  said  pump  for  cooling  the  beer,  a 
tank  for  holding  water  of  maximum  tempera- 
ture, a  pump  for  conducting  water  from  the 
last-mentioned  tank  through  a  pipe,  and  a  car-  1 10 
rier  for  moving  the  bottles  past  the  discharge 
ends  of  said  pipes  to  receive  water  therefrom, 
substantially  as  set  forth. 

2.  In  a  pasteurizer,  the  combination  of  a 
single  tank  for  holding  attemperating  and  115 
cooling  water,  a  pump  for  conducting  water 
from  said  tank  through  a  pipe  for  attemperat- 
ing the  beer  and  through  another  pipe  for  cool- 
ing the  beer,  a  tank  for  holding  water  of  maxi- 
mum temperature,  a  pump  communicating  120 
with  the  last-mentioned  tank  for  conducting 
water  therefrom  through  a  pipe  located  over 
the  first -mentioned  pipe,  diaphragm -valves 
located  in  said  pipes,  a  regulator  located  in  the 
first-mentioned  tank  and  which  is  adapted  to  125 
control  the  flow  of  water  through  both  of  said 
pipes,  and  a  carrier  for  moving  the  bottles  past 
the  discharge  ends  of  said  pipes  to  receive 
water  therefrom. 

3.  In  a  pasteurizer,  the  combination  of  a  13° 


767,960 


single  tank  for  holding  attemperating  and 
cooling  water,  a  tank  for  holding  water  of 
maximum  temperature,  a  pump  communicat- 
ing with  each  of  said  tanks,  pipes  communicat- 
5  ing  with  said  pumps  for  conducting  water  from 
said  tanks  to  attemperatc,  pasteurize  and  cool 
the  beer,  and  a  carrier  for  moving  the  bottles 
past  the  discharge  ends  of  said -pipes  to  receive 
the  water  therefrom. 

10  4.  In  a  pasteurizer,  the  combination  of  a 
single  tank  for  holding  attemperating  and 
cooling  water,  a  pump  for  conducting  water 
from  said  tank  through  a  pipe  for  attemperat- 
ing the  beer  and  through  another  pipe  for 

15  cooling  the  beer,  a  tank  for  holding  water  of 
maximum  temperature,  a  pump  for  conduct- 
ing water  from  said  tank  through  a  pipe  pro- 
vided with  a  series  of  nozzles,  and  a  carrier 
for  moving  the  bottles  past  the  discharge  ends 

20  of  said  pipes  to  receive  the  water  therefrom, 
whereby  the  beer  is  attemperated,  pasteurized 
and  cooled  without  having  to  be  passed 
through  a  tank  containing  liquid  to  effect  the 
different  temperatures,  substantially  as  set 

25  forth. 

5.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive  the 
bottles  of  beer  to  be  pasteurized,  and  means 
for  discharging  water  into  said  baskets;  said 

30  baskets  being  connected  together  so  that  the 
water  will  pass  from  one  to  another  to  a  point 
of  lower  travel  of  the  carrier,  substantially 
as  set  forth. 

6.  In  a  pasteurizer,  the  combination  of  a 
35  traveling  carrier  having  baskets  to  receive  the 

bottles  of  beer  to  be  pastuerized,  means  for 
discharging  attempt; rating  -  water  into  said 
baskets,  and  means  for  discharging  water  of 
maximum  temperature  into  said  baskets;  said 
40  bfu-kets  being  connected  together  so  that  the 
water  will  pass  from  one  to  another,  substan- 
tially as  and  for  the  purpose  set  forth. 

7.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive  the 

45  bottles  of  beer  to  be  pasteurized,  means  for 
discharging  attemperating- water  into  said 
baskets  at  a  point  beneath  which  the  carrier 
moves  in  a  downwardly  direction,  and  means 
for  discharging  water  of  maximum  tempera- 

50  ture  into  said  baskets  at  a  point  to  which  the 
carrier  moves  in  an  upwardly  direction  and 
from  which  it  moves  in  a  downwardly  direc- 
tion; said  backets  being  connected  together 
so  that  the  water  passes  from  one  to  another 

55  to  points  of  lowest  travel  of  the  carrier,  sub- 
stantially as  set  forth. 

8.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive  the 
bottles  of  beer  to  be  pasteurized,  means  for 

60  discharging  attemperating-  water  into  said 
baskels  at  a  point  front  which  the  carrier 
moves  in  a  downwardly  direction,  means  for 
discharging  water  of  maximum  temperature 
into  said  baskets  at  a  point  toward  which  the 

65  carrier  moves  in  an  upwardly  direction  and 


from  which  it  moves  in  a  downwardly  direc- 
tion, and  flexible  tubes  forming  communica- 
tion between  said  baskets  so  that  the  water 
will  pass  from  one  to  another,  substantially  as 
and  for  the  purpose  set  forth.  70 

9.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  adapted  to 
receive  the  bottles  of  beer  to  be  pasteurized, 
means  for  discharging  attemperating-water 
into  said  baskets  at  a  point  from  which  the  75 
carrier  moves  in  a  downwardly  direction,  and 
means  for  discharging  water  of  maximum 
temperature  into  said  baskets  at  another  point 
from   which   the  carrier  moves  in  a  down- 
wardly direction;  said  baskets  being  connect-  80 

j  ed  together  so  that  the  water  will  pass  from 
one  to  another,  substantially  as  set  forth. 

10.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  adapted  to 
receive  the  bottles  of  beer  to  be  pasteurized,  85 

!  and  means  for  discharging  water  of  maximum 
temperature  into  said  baskets  at  a  point  from 
which  the  carrier  moves  in  a  downwardly  di- 
rection ;  said  baskets  being  connected  together 
alternately  at  opposite  ends  so  that  the  water  90 
will  circulate  through  said  baskets  and  pass 
from  one  to  another,  substantially  as  set 
forth. 

11.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive  the  95 
bottles  of  beer  to  be  pasteurized,  means  for 
discharging  water  of  maximum  temperature 
into  said  baskets  at  a  point  from  which  the 
carrier  moves  in  a  downwardly  direction,  and 
flexible  tubes  connecting  said  baskets  together  100 
alternately  at  opposite  ends  so  that  the  water 
will  circulate  through  said  baskets  from  one 

to  another  to  the  point  of  lowest  travel  of  the 
carrier,  substantially  as  set  forth. 

12.  In  a  pasteurizer,  the  combination  of  a  105 
traveling  carrier  having  baskets  to  receive  the 
bottles  of  beer  to  be  pasteurized,  means  for 
discharging  attemperating  -  water  into  said 
baskets  at  a  point  from  which  the  carrier 
moves  in  a  downwardly  direction,  means  for  no 
discharging  water  of  maximum  temperature 
into  said  baskets  at  a  point  toward  which  the 
carrier  moves  in  an  upwardly  direction  and 
from  which  it  moves  in  a  downwardly  direc- 
tion, and  a  catch-basin  located  between  said  115 
two  points  of  water-niischarge;  said  baskets 
being  connected  together  so  that  water  will 
pass  from  one  to  another,  substantially  as  set 
forth. 

13.  In  a  pasteurizer,  the  combination  of  a  120 
traveling  carrier  having  baskets  to  receive  the 

|  bottles  of  beer  to  be  pasteurized,  means  for 
discharging  attemperating  -  water  into  said 
baskets  at  a  point  from  which  the  carrier 
moves  in  a  downwardly  direction,  means  for  125 
discharging  water  into  said  baskets  at  a' point 
toward  which  the  carrier  moves  in  an  up- 
wardly direction  and  from  which  it  moves  in  a 
downwardly  direction,  a  catch-basin  located 
between  said  two  points  of  water-d  ischarge,  an  130 


767,960 


inclined  floor  benealh~saicr  carrier,  and  a  tank 
communicating  with  said  inclined  floor;  said 
baskets  being  connected  together  so  that  the 
water  will  pass  from  one  to  another  to  the 
5  point  of  lowest  travel  of  the  carrier,  sub- 
stantially as  set  forth. 

14.  In  a  pasteurixer,  the  combination  of  a 
traveling  carrier  having  baskets  adapted  to 
receive  the  bottles  of  beer  to  be  pasteurized, 

10  an  inclined  floor  located  beneath  said  carrier, 
a  tank  communicating  with  said  floor,  means 
for  heating  the  water  in  said  tank,  and  means 
for  conducting  the  water  from  said  tank  and 
discharging  it  into  the  baskets  at  a  point  from 

15  which  the  carrier  moves  in  a  downwardly  di- 
rection; said  baskets  being  connected  together 
so  that  the  water  will  pass  from  one  to  an- 
other to  the  point  of  lowest  travel  of  the  car- 
rier, substantially  as  set  forth. 

20  15.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive 
the  bottles  of  beer  to  be  pasteurized,  a  sup- 
ply-tank, means  for  heating  water  in  the  sup- 
ply-tank, and  means  for  conducting  water 

<*5  from  said  tank  and  discharging' it  into  said 
baskets  at  a  point  from  w-!>lch  the  carrier 
moves  in  a  downwardly  dire  ;tion;  said  bas- 
kets being  connected  together  so  that  tbe  wa- 
ter will  pass  from  one  to  another,  substan- 

3°  tially  as  set  forth. 

16.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  adapted  to 
receive  the  bottles  of  beer  to  be  pasteurized, 
a  supply-tank,  means  for  heating  water  in  the 

35  tank,  means  for  conducting  w^teT^froTrr-fche- 
tank  and  discharging  it  into  said  baskets  at 
one  end  of  the  machine  at  a  point  from  which 
the  carrier  moves  in  a  downwardly  direction, 
and  means  for  conducting  water  from  the 

40  tank  and  discharging  it  into  the  baskets  at  a 
point  toward  which  "the  carrier  moves  in  an 
upwardl.y_direction;  said  baskets  being  con- 
nected liSgether  so  that  the  water  will  pass 
from  one  to  another  to  the  point  of  lowest 

45  travel4 of  the  carrier,  substantially  as  set  forth. 
t     17.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive 
the  bottles  of  beer  to  be  pasteurized,  a  sup- 
ply-tank pro.vided  with  means  for  heating  the 

5°  water,  a  pipe  for  conducting  the  water  from 
sftid  tankand  which  is  provided  with  branches, 
*ne  of  which  discharges  water  into  the  bas- 
kets at  a  point  from  which  the  carrier  moves 
fa  a  downwardly  direction  and  the  other  of 

5^  ,  \vhich  discharges  water  into  the  baskets  at  a 
point  toward  which  the  carrier  moves  in  an 
upwardly  direction;  said  baskets  being  con- 

/  nectcd  together  so  that  the  water  will  pass 
from  one  to  another,  substantially  as  set  forth. 

60  18;  In  a  pasteurizer,-  the  combination  of  a 
traveling  carrier  having  baskets  to  receive 
the  bottles  of  beer  to  be  pasteurized,  means 
for  discharging  aitemperating-water  into  said 
baskets  at  a  ixjint  from  which  the  carrier 

65  moves  in  a  downwardly  direction,  connections 


between  said  baskets  whereby  the  water  is 
allowed  to  pass  from  one  to  another  to  a  point 
from  which  the  carrier  moves  in  an  upwardly 
direction  where  it  overflows,  a  tank  adapted 
to  receive  the  overflow  water,  a  pipe  for  dis-  7° 
charging  water  of  maximum  temperature  into 
said  baskets  at  a  point  toward  which  the  car- 
rier moves  in  an  upwardly  direction,  a  dia- 
phragm-valve located  in  said  pipe,  and  a  tem- 
perature-regulator located  in  said  tank  and  75 
adapted  to  control  said  valve,  substantially  as 
and  for  the  purpose  set  forth. 

19.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive  the 
bottles  of  beer  to  be  pasteurized,  an  auxiliary  80 
tank,  a  pipe  adapted  to  conduct  attemperat- 
ing-water  from  said  tank  and  deposit  it  into 
the  baskets  at  a  point  from  which  the  carrier 
moves  in  a  downwardly  direction,  a  supply- 
tank  provided  with  means  for  heating  the  wa-  85 
ter  to  a  maximum  temperature,  a  pipe  for  Con- 
ducting water  from  the  last-mentioned  tank 
and  depositing  it  into  the  baskets  at  a  point 
toward  which  the  carrier  moves  in  an  up- 
wardly direction,  a  diaphragm- valve  located  99 
in  the  last-mentioned  pipe,  and  a  regulator  lo- 
cated'in  said  auxiliary  tank, and  which  is  adapt- 
ed-to  operate  said  valve;  said  baskets  being 
connected  together  so  that  the  water  will  pass 
from  one  to  another  to  the  point  of  lowest  95 
travel  of  said  carrier  between  said  two  points 

of  water -discharge,  where  it  overflows  and 
passes  to  said  auxiliary  tank,  substantially  as 
set  forth. 

20.  Inja  pasteurizer,  the  combination  of  a  i°° 
traveling  carrier  having-baskets-adapted  to  re- 
ceive the  bottles  of  beer  to  be  .pasteurized,  an 
auxiliary  tank,  and  means  for  conducting  wa- 
ter from  said  tank  and  discharging  it  into  said 
baskets  on  the  receiving  side  of  the  machine  to  !05 
attemperate  the  beer  and  on  the  discharge  side 

of  the  machine  for  cooling  the  beer;  said  bas- 
kets being  connected  together  so  that  the  wa- 
ter will  pass,  from  one  to  another,  substan- 
tially as  set  forth,  no 

21.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive  the 
bottles  of  beer  to  be  pasteurized,  an  auxiliary 
tank,  a  pipe  f or  cond  acting  water  from  said  tank 
and  discharging  it  on  the  receiving  side  of  the  i>5 
machine  to  attemperate  the  beer  and  on  the 
discharge  side  of  the  machine  for  cooling  the 
beer,  a  diaphragm- valve  located  in  the  branch 

of  the  pipe  that  leads  to  the  discharge  side  of 
the  machine,  a  float  in  said  tank,  and  a  com-  120 
pressed -air  pipe  connecting  with  said  dia- 
phragm-valve and  which  is  provided  with  a 
valve  adapted  to  be  operated  by  said  float; 
said  baskets  being  connected  together  so  that 
the  water  will  paas  from  one  to  another,  sub-  X»S 
stantially  as  and  for  the  purpose  set  forth. 
*  22.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive  the 
bottles  of  beer  to  be  pasteurized,  means  for 
discharging  attempera  ting- water  in  to  said  bas-  130 


767,960 


'kets  at' a  point  from  which  the  carrier  moves 
in  a  downwardly  direction,  means  for  dis- 
charging water  of  maximum  temperature  into 
said  baskets  at  a  point  from  which  the  car- 
5  rier  moves  in  a  downwardly  direction,  and 
means  for  discharging  cooling-water  into  said 
baskets  at  a  point  toward  which  the  carrier 
moves  in  an  upwardly  direction;  said  baskets 
being  connected  together  so  that  the  water 

10  will  pass  from  one  to  another,  substantially 
as  set  forth. 

23.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive  the 
bottles  of  beer  to  be  pasteurized,  means  for 

15  discharging  attemfSerating  -  water  into  said 
baskets  at  r  point  from  which  the  carrier  moves 
in  a  downwardly  direction,  means  for  dis- 
charging water  of  maximum  temperature  into 
said  baskets  at  a  point  from  which  the  carrier 

20  moves  in  a  downwardly  direction,  means  for 
discharging  water  of  maximum  temperature 
into  said  baskets  at  a  point  toward  which  the 
carrier  moves  in  an  upwardly  direction,  and 
means  for  discharging  cooling-water  into  said 

25  baskets  at  a  point  toward  which  the  carrkr 
moves  in  an  upwardly  direction;  said  baskets 
being  connected  together  so  that  the  water 
will  pass  from  one  to  another  substantially  as 
set  forth, 

30  24.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  adapted  to  re- 
ceive the  bottles  of  beer  to  be  pasteurized,  a 
supply-tank,  an  auxiliary  tank,  means  for  con- 
ducting water  of  maximum  temperature  from 

3Jj  said  supply-tank  and  discharging  it  into  said 
baskets  at  a  point  from  whieh  the  carrier  moves 
in  a  downwardly  direction,  means  for  conduct- 
ing cooling-water  from  said  auxiliary  tank  and 


discharging  it  into  the   baskets  at  a  point 
toward  which  the  carrier  moves  in  an  upwardly  40 
direction,  si  water-pipe  56 communicating  with 
said  auxiliary  tank,  and  a  float  located  in  said 
supply-tank  and  connected  to  a  valve  in  said 
water-pipe  to  open  said  valve  when  the  water 
in  the  supply-tank  falls  beneath  its  normal  45 
level;  said  baskets  being  connected  together 
so  that  the  water  will  pass  from  one  to  another, 
substantially  as  set  forth. 

25.  In  a  pasteurizer,  the  combination  of  a 
traveling  carrier  having  baskets  to  receive  the  50 
bottles  of  beer  to  be  pasteurized,  means  for 
discharging  water  of  maximum  temperature 
into  said  baskets  at  a  point  from  which   the 
carrier   moves   in   a  downwardly  direction, 
means  for  connecting  the  baskets  together  so  55 
that  the  water  will  pass  from  one  to  another, 
and  for  emptying  said  baskets  consisting  of 
pipes  communicating  with  the  lower  parts  of 
the  baskets  adapted  to  engage  stops  on  the  de- 
livery side  of  the  machine  to  drain  the  baskets  60 
and  on  the  receiving  side  of  the  machine  to 
close  the  baskets,  substantially  as  set  forth. 

26.  In  a  pasteurizer,  the  combination  of  a 
series  of  bottle  -  receptacles,    means  for  dis- 
charging water  into  the  receptacles  and  means  65 
for  moving  the  bottle  -  receptacles  past  the 
point  of  water-discharge;  said  receptacles  be- 
ing connected  together  so  that  water  will  pass 
from  one  to  another  to  effect  respectively  the 
attemperating,  maximum  heating,  and  cool-  70 
ing  of  the  beer,  substantially  as  set  forth. 

WILLIAM  J.  litPF. 

In  presence  of — 

(iKKIIAHl)   (i.  AUKN'DS, 

FRANK  A.  Ltrisuu. 


Tcu 


No.  767,961,  PATENTED  AUG.  16,  1904. 

W.  J.  RUFF. 
PASTEURIZER. 

APPLICATION  FILED  APE.  34,  1903.    BEHEWED  DEO.  16.  1903. 
10   MODEL.  3  SHEETS-SHEET  1. 


No.  767,961.  PATENTED  AUG.  16,  1904 

W.  J.  RUFF. 
PASTEURIZER. 

APPLICATION  FILED  APE.  24,  1903.    REHEWED  DEO.  18,  1»OS. 


NO  MOBIL. 


8  SBEETft-tEBC'! 


No.  767,961. 


NO   MODEL 


PATENTED  AUli.  16,  1904. 


W.  J.  RUFF. 
PASTEURIZER. 

ArtWUTIOH  FILED  APK.  24,  1803.    BEHEWED  DEO.  16,  1B03. 


3  SHEETS-SHEET  3. 


No.  767,961. 


Patented  August  16,  1004. 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM,!.  RUFF,  OF  QU1NCY,  ILLINOIS. 


PASTEURIZER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  767,961,  dated  August  16,  1904. 

Application  filed  April  24,1903,    Renewed  December  16,  1903.    Serial  No.  185,448.    'No  model.). 


To  nil,  ivhrnn  it  m,ti,ij  concern: 

Be  it  known  that  I,  WIU.IAM  J.  RUFF,  a  citi- 
zen of  the  United  States,  residing  in  Quinc.y, 
in  the  county  of  Adams  and  State  of  .Illinois, 
5  have  in  vented  certain  new  and  useful  Improve- 
ments in  Pasteurizers,  of  which  the  following 
is  a  full,  clear,  arid -exact  description,  refer- 
ence being  had  to  the  accompanying  drawings, 
forming  part  of  this  specification. 

10  The  object  of  my  present  invention  is  to 
produce  a  pasteurizer  wherein  the  bottles  of 
beer  are  submerged  in  a  water-bath  during  the 
time  that  they  are  subjected  to  the  maximum 
temperature,  while  the  preliminary  heating 

15  and  final  cooling  of  the  beer  is  effected  with- 
out having  the  bottles  submerged  in  the  bath, 
the.  result  being  that  a  comparatively  small 
amount  of  water  is  necessary  to  accomplish 
the  work  of  pasteurization. 

20       My  invention  consists  in  features  of  novelty 
•  hereinafter  fully  described,  and  pointed  out 
in  the  claims. 

Figure  I  is  aside  elevation  illustrating  my 
invention,  the  tank  being  shown  in  vertical 
•  25  section.  Fig.  J I  is  a  side  elevation,  the  auxil- 
iary tank  being  shown  in  vertical  section. 
Fig.  Ill  is  an  enlarged  detail  .section  taken  on 
line  III  III,  Fig.  1,  and  illustrating  one  of 
the  stop-arms  that  act  to  turn  the  drain-pipes 

30  of  the  .baskets  or  receptacles.  Fig.  IV  is  an 
enlarged  detail  section  taken  on  line  IV  IV, 
Fig.  II.  Fig.  V  is  an  enlarged  detail  top  view, 
part  in  section,  showing  a  portion  of  the  end- 
less carrier.  Fig.  VI  is  a  detail  side  view  of 

35  the  carrier.  Fig.  VII  is  an  enlarged  longi- 
tudinal section  showing  one  of  the  regulators. 
Fig.  VIII  is  a  section  taken  on  line  VI II  VIII, 
Fig.  VI,  and  showing  part  of  one  of  the  bas- 
kets or  receptacles  and  its  drain-pipe. 

40  In  all  pasteurizers  it  is  necessary  to  attem- 
I  ic  rate  or  warm  the  beer  before  it  is  submit- 
ted to  the  maximum  temperature,  and  it  is 
also  necessary  locool  the  buttles  off  after  they 
leuve  the  maximum  temperature  before  they 

45  are  subjected  to  the  outside  atmosphere. 

The  object  of  my  invention  is  to  (-(instruct 
a  machine  wherein  the  bottles  are  submerged 
in  a  bath  of  maximum  temperature,  while  the 
preliminary  heating  is  effected  before  the  bot- 

$o  tics  enter  this  bath,  and  the  final  cooling  is  ef- 


fected after  the  bottles  leave  this  bath,  the 
result  beingthataconiparati  vely  small  amount 
of  water  is  needed  to  effect  the  pasteurization 
of  the  beer. 

Referring  to  the  drawings,  1  represents  a  55 
tank  which  may  be  of  any  desired  •si/c  and 
which  has  a  top  extension,  through  which  the, . 
carrier  passes,  to  permit  the   bottles  to    be 
placed  in  their  baskets  or  receptacles  and  to 
be  removed  therefrom,  the  bottles  -being  in-  <io 
serted  at  A  and  removed  from  the  Carrier  at 
1$.     The  carrier  consists  of  a  pair  of  endless 
chains  3,  between  which  the  bottle-containing 
baskets  or  receptacles  4  are  placed   and   to 
which   the  baskets  are  pi vo tally  connected,  65 
preferably  by  means  of  stems  or  trunnions 7>, 
that  project  from  the  ends  of  the  baskets,  as 
shown  in   Fig.  V.     The  chains  puss  over  a 
pair  of  upper  sprocket-wheels  G  behind  a  set 
of  sprocket-wheels  78  at  one  end  of  the  ma-  70 
chine  and  behind  a  pair  of  sprocketrwheota 
9  at  the  other  end  of  .the  machine,  the  sprocket- 
wheels  being  secured  to  shafts  10,  suitably 
journaled  in  the  tank  1. 

11  represents  guide-rails  for  directing  the  75 
movement  of  the  carrier. 

The  tank  1  is  supplied  with  water  of  suf- 
liqicnt  depth  to  cover  the  underi-uiming  part 
of  the  carrier,  as  seen  in  Fig.  I,  the  water  be- 
ing supplied  through  means  of  a  pipe  12.  13  80 
represents  an  overflow-pipe  to  be  used  in  case 
of  too  .much  water  being  let  into  the  tank. 
This  water  in  the  lower  part  of  the  tank  1  is 
heated  and  maintained  at  the  proper  maxi- 
mum temperature  for  pasteurizing  the  beer  85 
(say  at  148  Fahrenheit)  through  means  of 
steam  admitted  to  the  tank  through  a  pipe  14 
and  a  jet-pump  15,  such  as  is  shown  in  Fig. 
VI  of  my  Patent  No.  607,77(5,  dated  July  1!), 
1898.  The  jet-pump  connects  with  the  tank  90 
through  means  of  a  lower  pipe  1*5  ami  an  up- 
per pipe  17,  the  pipe  17  being  preferably  ex- 
tended to  the  far  end  of  the  tank  from  the 
pump  15.  When  the  pump  is  working,  there 
will  be  a  circulation  of  water  from  the,  upper  95 
part  of  the  Ixxly  of  .water  in  the  tank  through 
the  pump  and  into  the  lower  part  of  the  body 
of  water. 

18  represents  a  diaphragm-valve  (such  as.js 
shown  in  Fig.  VII  of  my  Patent  No.  T01,6&   100 


767,961 


dated  June  3,  1902)  in  the  pipe  16  outwardly 
beyond  the  pump  15.  In  order  that  this 
valve  18  may  be'  automatically  controlled  to 
maintain  a  constant  temperature  of  the  water 
5  in  the  tank  1,  I  provide  tfie  regulator  shown 
in  Fig.  VII.  The  regulator  connects  with 
the  diaphragm  of  the  valve  18  by  means  of  a 
pipe  19.  The  regulator  consists  of  a  cylinder 
20,  secured  to  the  wall  of  the  tank  1  and  hav- 

10  ing  a  tube  21,  that  extends  into  the  tank. 
Within  the  tube  21  is  a  thermostatic  bar  or 
rod  22,  the  inner  end  of  whicty  is  made  fast 
to  the  end  of  the  tube,  us  shown  at  23,  Fig. 
VII.  In  the  outer  end  of  the 'cylinder  20  is 

15  fitted  a  plug  24,  into  which  is  tapped  a  stem 
25,  having  a  part  26,  that  communicates  with 
the  pipe  19.  The  inner  end  of  the  stem  25 
forms  the  scat  of  a  valve  27  on  the  outer  end 
of  the  thermostatic  bar  22. 

20  28  is  a  compressed-air  pipe  tapped  into  the 
plug  24  and  which  communicates  with  the  in- 
terior of  the  cylinder  '20.  When  the  temper- 
ature in  the  tank  1  falls  below  a  given  point, 
(say  148°  Fahrenheit,)  the  bar  22  will  contract 

25  and  open  the  valve  27.  Compressed  air  will 
then  pass  through  the  pipe  28,  which  is  con- 
nected to  a  suitable  compressed-air  tank  (not 
shown)  through  the  stem  25  and  through  the 
pipe  19  to  the  diaphragm-valve  18,  thuscaus- 

30  ing  the  valve  to'be  opened  and  starting  up  the 
jet-pump  by  the  passage  of  steam  through  the 
t>ipe  14.  When  the  temperature  in  the  tank 
1  is  restored,  the  bar  22  will  expand,  closing 
the  valve  27,  thus  stopping  the  action  of  the 

35  pump  by  shutting  off  the  steam  in  the  pipe 
14.  The  stem  25  may  be  turned  to  adjust  it 
inwardly  or  outwardly,  so  that  the  valve  27 
will  close  sooner  or  later,  thus  enabling  the 
operator  to  provide  for  the  exact  temperature 

40  desired  in  the  tank  1. 

I  make  no  claim  as  inventor  to  the  construc- 
tion of  the  regulator  which  I  have  described, 
and  any  desired  form  of  regulator  may  be 
used. 

45  30  represents  a  pipe  communicating  with 
the  tank  1  below  the  water-level  ,and  which 
extends  to  one  of  the  upper  corners  of  the 
machine,  where  it  is  provided  with  branches 
31  32,  that  are  located  over  the  bo.ti:le.-caTrier, 

50  as  shown  in  Fig.  I.  In  the  pipe  tJO  is  a  ro- 
tary pump  33  of  any  ordinary  well-known  con- 
struction, driven, by  a  belt  34  from  a  pulley 
on  a  shaft  35.  When  the  machine  is  in  op- 
eration, the  pump  33  operates  continuously 

55  and  conducts  water  from  the  lower  part  of 

tank  1  through  the  branch  32  of  the  pipe  30, 

from  which  it  flows  into  the  passing  baskets 

of  the  carrier.     A  portion  of  the  water  pass- 

''ing  through  the  pipe  30  escapes  through  the 

60  branch  31  of  the  pipe  except  when  this  branch 
is  closed  by  an  automatic  diaphragm-valve  36, 
that  corresponds  in  construction  and  opera- 
tion to  the  valve  18.  Water  escaping  through 
the  branch  31  is  deposited  in  the  passing 

55  baskets  of  the  carrier.     It  will  be  noted  that 


the  carrrier  moves  in  a.)  upwardly  direction 
toward  the  wheels  7  and  as  it  leaves  the  wheels 
moves  in  a  downwardly  direction.  The  brunch 
31  of  the  pipe  30  deposits  water  into  the  bas- 
kets on  the  advance  side  of  the  wheels  7,  and  70 
the  branch  32  deposits  water  into  the  baskets 
on  the  other  or  retreating  side  of  the  wheels 
7.     The  stems  or  trunnions  of  the  baskets  are 
made  hollow,  as  shown  in  Fig.  V,  and  they 
are  connected  together  by  means  of  flexible  75 
pipe  38  and  loose  sleeves  39,  the  sleeves  fit- 
ting loosely  on  the  trunnions,  so  as  to  be  free  to 
turn  as  the  carrier  passes  around  the  sprocket-, 
wheels.     The  pipes  may  either  be  made  of 
flexible  tubing,  as  shown  at  C,  Fig.  V,  or  be  80 
made  of  plain  telescoping  sections,  as  shown 
at  I),  or  may  be  made  of  sections  joined  by  a 
stuffing-box  union,  as  shown  at  E.     The  trun- 
nions of  the  baskets  are  connected  together 
alternately  at  opposite  ends  of  the  baskets,  as  85 
shown,  so  that  the  water  entering  one  end  of 
each  basket  passes  across  the  same  and  leaves 
at  the  other  end,  thereby. producing  a  circu- 
lation of  water  through  the.  baskets.     As  the 
water  enters.,the  baskets  through  the  branch  90 
31  of  the  pipe  30  it  circulates  through  the 
baskets,  passing  from  one  to  another  until  it 
reaches  the  low  point,  which  is  at  F,  and  will 
here  overflow  into  a  catch-basin  40,  from  which 
it  passes  to  the  auxiliary  tank  41  through  a  95 
pipe  42,  and  the  water  entering  the  baskets 
through  the  branch  32  circulates  from  one 
basket  to  the  next  until  it  reaches  the  lowest 
part  in  the  undcrrunning  part  of  the  carrier, 
where  it  mingles  with  the  water  in  the  lower  100 
part  of  the  tank  1.     It  will  thus  be  seer  that 
while  the  baskets  are  passing  from  the  wheels 
7  to  the  water-bath  in  the  bottom  of  the  tank 
the  bottles  therein  are  subjected  to  the  action 
of  hot  water,  which  is  constantly  circulated  105 
around  them,  and  while  the  Ims!;;'!*  arc  pass- 
ing through  the  bath  they  am  ;i!i ;  uo  time  sub- 
jected to  the  water  of  maximum  ti-uipe.rature, 
so  that  by  the  time  the  baskets  iv.K-h  the  wheels 
9  the  beer  has  become  thoroughly  jiusteuri/ed.    no 
Extending  from  the  auxiliary  tank  41  to  a 
point  near  the  supporting-wheels 6  of  th<>  car- 
rier is  a  ;>ipe4t>,  provided  with  a  rotary  pump 
47,  driven  from  the  shaft  ;>5  by  a  belt  4fri.  This 
pipe  deposits  water  from  the  tank  41  into  the   '  1 5 
baskets  as  they  descend  from  the  supporting* 
wheels  6,  and  the.  water  p;iS'-t;s  1'com  one  basket 
to  another  until  it  reaches  tin'  io\v  i«»int  F  of 
the  carrier,  where  it  overflow?,  into  the  catch- 
basin  40  and  passes  back  into  the  tank  41    «z=> 
through  the  pipe  42.    This  water  provides  for  . 
the  initial  warming  of  the  beer,  and  it  is  main- 
tained at  the  desired  temperature  by  means  of 
!  water  passing  from  the  tank  I  into  the  baskets 
through  the  branch  pipe  81,  which,  us  stilted.   '25 
passes  from  one  basket  to  another  until  it 
reaches  the  point  F,  where  it  overflows  into 
]  the  catch-basin  and  enters  the  tank  41.     For 
I  automatically  controlling  the  passage,  of  water 
i  through  the  branch  pipe  31 1  provide  the  dia-  13° 


767,961 


Mh  e  H»'v,  which  isconnected  by  a  pipe 
4it  to  :i  regulator  50,  located  in  the,  tank  41. 
Tie  ROM  .'i •ii'-.tion  anil  operation  of  this  regu- 
lator :  lise  vianie as  that  shown  in  Fig.  VII,  of 
uhi'ii  :!  description  has  been  given..  It  will 
thii-  be  -ecu  that  tin;  temperature  of  the  water 
in  llic  lank  41  is  utilized  to  control  the  valve 
:}•'>  anil  to  admit  water  from  the  tank  Itoregu- 
Inu-  the  temperature  of  the  attemperating  or 
warming  \\ater.  in  the  tank  4h 

For  the  purpose  of  cooling  the  bottles  of 
hen-  \vhili:  the.  carrier  passes  from  the  wheels 
It  to  the  w -la-els  6  1  provide  the  pipe  4(5  with 
a  braneii  51.  that  terminates  at  a  point  near 
the  wheels '6  on  the  opposite,  side  of  the 
\\hceK  to  the  point  where  the  attemperating- 
\vater  is  discharjied  into  the  baskets,  as  seen 
in  Fig.  I.  This  water  circulates  from  one 
bask"t  to  another  and  cools  off  the  beer  in  the 
bottli.--;.  It  overflows  from  the  baskets  at 
fth.->i:!  th;-  surface  of  the  water  in  the  tank  1. 
The  pipr-  .">!  is  provided  with  a  diaphragm- 
valve  ->~2  of  the  same  construction  ami  opera- 
tion as  the  valves  18  and  36.  With  this  dia- 
phragm-valve connects  a  compressed-air  pipe 
.'.:;.  provided  with  a  valve  .~>4,  connected  to  a 
float  ,">.">.  located  in  the  lank  41.  When  the 
water  ri.se->  in  the  tank  41  after  the  machine 
has  lieen  started  in  operation,  the  float  opens 
live  •'<  :'i><)  compressed  air  passes  to  and 
(.pefis  the  valvr:  .VJ  in  the  pipe  51,  thus  per- 
ing  a  flow  of  water  through  the  latter 
pipe,  to  cool  the  beer. 

Jt  is  apparent  that  when  the  use  of  the  ma- 
chine is  to  be  temporarily  stopped  or  stopped 
I'or  a  t'ltx-  being  and  it  is  desired  to  remove 
ail  :>f  the  bottles  from  the  baskets  that  there 
wiii  be  iess  water  escaping  from  the  baskets 
til  the  point  F  than  when  the  machine  i.s  in 
full  operation,  this  difference  being  equal  to 
the  ai'ioimt  of  displacement  caused  by  (be  in- 
troduction of  fresh  bottles  into  the  baskets, 
li  hiu  now  Ijeen  stopped  or  discontinued, 
owing  to  (.he,  fact  that,  it  is  desired  to  empty 
the  machine.     This  diminished  flow  of  water 
into  I.! iv1  ttink  -11  must  be  compensated  for, 
for  tl>e  reason  that  the  use  of  cooling-water 
is  re'iuired  for  some  time  after  the  insertion 
of   bottles  into  the  baskets  has  been  discon- 
r;l.     To  compensate  for  this  diminished 
fto  v  of  water.  I  employ  a  pipe  56,  connected 
with  a  water-main  or  other  source  of  supply 
ami  which  is  provided  with  a  valve  57,  con- 
nected (M  a  float  58,  located  on  the  surface  of 
the  water  in  the  lank  1.     When -the  machine 
is  in  t'uli   operation,  the  float  Is  held  in  its 
raised  position  and  keeps  the  valve  57  closed. 
When  the  flow  of  water  from  the  baskets  into 
;nnk  1  is  diminished  by  no  more  bolt^-s 
>  in  the  baskets,  the  fall  of  the 
or  in  the  tank  allows  the  float  58  to  drop 
open  the  ralve  57,  whereupon  a  floxv  of 
•*r  passes  through  the  pipe  56   into  the 
•:  41,  thereby  keeping  up  a  supply  of  water 
in  the  tank  41  for  cooling  purp< 


It  is  desirable  to  have  the  baskets-  drarned 
of  water  at  the,  time  that  they  reach  the  point . 
where  the  bottles  are,  taken  from  the  baskets. 
To  accomplish  this.  I  provide  each  basket  with 
a  hollow  stem  61  (sec;  Fig.  VI II)  near  its  bot-  70 
torn,  upon  which  fits  a  sleeve  61",  carrying  a 
short  pipe  62.     Just  before  the  baskets  reach 
the  wheels  6  these  pipes  come  against  a  sta- 
tionary stop-arm  63,  (see  Figs.  I  and  III,) 
causing  them  to  be  turned  from  an  upwardly-  75 
inclined  to  a  downwardly-inclined  position, 
so  that  the  water  will  drain  from  the  baskets 
through  the  pipe  62  and  fall  into  the  tank  I. 
As  the  baskets  pass  over  the  wheels  6  they 
are  emptied  and  refilled  with  bottles,  and  as  80 
they  are  passing  to  a  point  beneath  the.  pipe 
46  the  pipes  62  come  against  another  station- 
ary stop-arm  64  (the  same  as  the  stop   68) 
and  are  moved  from  a  downwardly-inclined 
to  an  upwardly-inclined  position,  thus  shut-  85 
ting,  off  the  escape  of  water  from  the  baskets. 

65  represents  a  baffle-plate  placed  in  the 
tank  1  over  the  underrunning  portion  of  the 
carrier  for  the  purpose  of  deflecting  pieces  of 
broken  glass  in  case  any  of  the  bottles  explode,  90 
such  as  sometimes  happens. 

In  a  machine  thus  constructed  the  beer  is 
attemper  a  ted,  submitted  to  a  bath  of  water  of 
maximum  temperature,  and  cooled,  all  with 
the  use  of  a  very  small  amount  of  water  as  95. 
compared  with  what  is  ordinarily  required 
where  the  beer  is  attemperated,  submitted  to 
the'  maximum  temperature,  and  cooled  all  in 
a  bath  of  water. 

J  claim  as  my  invention —  100 

1.  In  a  pasteuri/.er,  the  combination  of  a 
tank,  a  carrier  located  .within  the  tank  and 
having  baskets  connected  together  so  that  wa- 
ter will  pass  from  one  to  another,  and  sprocket- 
wheels  supporting  the  carrier;  the'underrun-   ro5 
riing  part  only  of  said  carrier  being  submerged 

in  water  contained  by  the  tank,  substantially 
as  set  forth. 

2.  In  a  pasteurizer,  the  combination  of  a 
tank,  an  endless  carrier  located  within  the  uo 
tank,  sprocket-wheels  for  supporting  the  car- 
rier, and  means  for  conducting  water  from  one 
basket  of;  the  carrier  to  another;  the  undcr- 
running  part  only  of  said  carrier  being  sub- 
merged in  water,  substantially  as  set  forth.      1 15 

3.  In  a  pasteurizer,  the  combination  of  a 
tank,  an  endless  carrier  located  within  the 
tanlc,  and  the  baskets  of  which  arc  connected 
together  so  that  water  will  pass  from  one,  to 
another,  means  for  conducting  water  from  the  1 20 
lower  part  of  the  tank  and  discharging  it  into 

the  baskets  at  the  upper  part  of  the  carrier, 
and  sprocket-wheels  over  which  the  carrier 
passes;  the  underrunning  part  only  of  said 
carrier  being  submerged  in  water,  substan-  125 
tially  as  set  forth. 

4.  In  a  pasteurizer,  the  combination  of  a 
•lank,  an  endless  carrier  located  within  the 
tank,  and  the  baskets  of  which  are  connected 
together  so  that  water  will  pass  from  one  to  130 


767,961 


another,  means  for  discharging  water  into 
the  baskets  at  the  upper  part  of  the  carrier, 
and  a  baffle-plate  located  above  the  under- 
running  part  of  the  carrier;  the  underrunning 
5  part  of  the  carrier  only  being  located  in  a  wa- 
•  ter-bath,  substantially  as  set  forth. 

5.  In  a  pasteurizer,  the  combination  of  a 
tank,  and  an  endless  carrier  located  within 
the  tank  and  having  bottle-receiving  baskets; 


the  underrunning  part  only  of  the  carrier  be- 
ingsubmerged  in  water,  ands&id  baskets  being 
connected  together  so  that  water  will  pass  from 
one  to  another,  substantially  as  set  forth. 

WILLIAM  J.  RUFF. 

In  presence  of — 

GERHARD  G.  ARENDS, 
JOHN  L.  DUKER. 


No.  767,962.  PATENTED  AUG.  16,  1904. 

W.  J.  RUFF. 
PASTEURIZER. 

APPLICATION  FILED  AUG.  10,  1903. 
NO  MODEL.  3  SHEETS— SHEET  1. 


No.  767,962. 


NO  MODEL. 


PATENTED  AUG.  16,  1904. 
W.  J.  RUFF. 
PASTEURIZER. 

APPLICATION  PILED  AUG.  10,  1903. 

3  SHEETS-SHEET  2. 


No.  767,962. 


NO  MODEL. 


PATENTED  AUG.  16,  1904. 
W.  J.  BUFF. 
PASTEURIZER. 

APPLICATION  FILED  AUG.  10,  1903. 

3  SHEETS  -SHEET  3. 


No.  767,962. 


Patented  August  16,  1904. 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM  J.  RUFF,  OF  QUINCY,  ILLINOIS. 
PASTEURIZER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  767,962,  dated  August  16,  19O4. 

Original  applications  filed  February  13, 1903,  Serial  No.  143,177,  and  April  24, 1903,  Senal  No.  154,111,    Divided  and  this  application 

filed  August  10, 1903.    Serial  No.  168,898.    (Ho  model.) ' 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  WILLIAM  J.  RUFF,  a  citi- 
zen of  the  United  States,  residing  in  Quincy, 
in  the  county  of  Adams  and  State  of  Illinois, 
5  have  invented  certain  new  and  useful  Improve- 
ments in  Pasteurizers^of  which  the  following 
is  a  full,  clear,  and  exact  description,  refer- 
ence being  had  to  the  accompanying  drawings, 
forming  part  of  this  specification. 

10  My  present  invention  relates  to  a  machine 
for  pasteurizing  beer,  &c. ,  and  belongs  to  the 
same  class  of  machines  as  those  shown  and 
described  in  my  United  States  applications  for 
patents  filed  February  13,  1903,  Serial  No. 

15  143, 177,and  April  24, 1903,  Serial  No.  154,111. 
My  present  invention  -consists  in  features 
of  novelty  hereinafter  fully  described,  and 
pointed  out  in  the  claims. 

Figure  I  is  a  side  view  of  my  improved  ma- 

20  chine  with  the  housing  and  tanks  in  vertical 
section.  Fig.  II  is  a  side  elevation.  Fig.  Ill 
is  a  detail  vertical  section  showing  part  of 
one  of  the  bottle-containing  baskets  and  its 
drain-pipe.  Fig.  IV  is  a  section  taken  on 

25  line  IV  IV,  Fig.  III.  Fig.  V  is  a  horizontal 
section  taken  on  line  V  V,  Fig.  III.  Fig.  VI 
is  a  detail  section  showing  part  of  the  attem- 
peratingand  cooling  tank  and  its  supply-pipe. 
Fig.  VII  is  a  detail  top  view  showing  a  modi- 

30  fication.  Fig.  VIII  is  a  vertical  section  taken 
on  line  VIII  VIII,  Fig.  VII.  Fig.  IX  is  a 
section  taken  on  line  IX IX,  Fig.  VTII.  Fig. 

X  is  a  section  showing  the  regulator.     Fig. 

XI  is  a  section  showing  one  of  the  diaphragm- 
35  valves.     Fig.  XII  is  a  view  similar  to  Fig. 

XI,  shewing  another  of  the  diaphragm- valves. 
Referring  to  the  drawings,  i  represents  a 
tank  for  holding  the  attemperating  and  cool- 
ing water,  and  2  is  a  tank  for  holding  water 

40  of  maximum  temperature.  Fitting  over  these 
tanks  and  extending  into  the  latter  is  a  hous- 
ing or  hood  3,  thereby  forming  a  leg  or  space 
4,  in  which  the  beer  is  attemperated,  a  leg  or 
space  5,  in  which  the  beer  is  heated  to  and 

45  for  a  sufficient  length  of  time  retained  at  a 
maximum  temperature,  and  a  leg  or  space  6, 
in  which  the  beer  is  cooled.  The  bottles  of 
be  are  conducted  •  through  these  legs  by 
iiv  .as  of  a  carrier  composed  of  endless  chains" 


7,  supported  by  sprocket-wheels  8  and  be-  5° 
tween  which  are  the  bottle-containing  baskets 
9,  that  are  pivotally  connected  to  the  chains,, 
so  as  to  always  maintain  a  horizontal  position. 
The  beer  to  be  pasteurized  is  placed  in  the 
baskets  at  A,  the  carrier  moving  in  the  direc-  55 
tion  of  the  arrow,  Fig.  I.     The  carrier  is 
driven  by  any  suitable  form  of  motor  (not 
shown)  connected  up  to  the  shaft  of  one  of 
the  sprocket-wheels  8.     Communicating  with 
the  tank  1  is  a  rotary  pump  10,  from  which  6c 
extends  a  pipe  11,  having  a  branch  12  for  dis- 
charging attemperating-water  into  the  baskets 
9  in  advance  of  the  introduction  of.  the  water 
of  maximum  temperature  and  a  branch  13 
for  discharging  codling-water  into  the  baskets  65 
after  the  bottles  have  been  submitted  to  the 
action  of  the  water  of  maximum  temperature. 
In  the  pipe  12  is  a  diaphragm- valve  14,  (see  Fig. 
XI, )  such  as  is  shown  in  my  Patent  No.  701, 622, 
dated  June  3, 1 902.     The  air-supply  pipe  15  of  7° 
the  diaphragm-valve  communicates  with  a  reg- 
ulator 16,  located  in  the  tank  1.    Theregulator 
i  is  shown  in  Fig.  X  and  consists  of  a  cylinder 
17,  secured  to  one  wall  of  the  tank  1  and  hav- 
ing a  tube  18,  that  extends  into  the  tank.  75 
Within  the  tube*  18  is  a  thermostatic  bar  or 
rod  19,  the  inner  end  of  which  is  made  fast 
to  the  end  of  the  tube  18.     In  the  outer  end 
of  the  cylinder  17  is  fitted  a  plug  20,  into 
which  is  tapped  a  stem  21,  having  a  port  22,  80 
that  communicates  with  the  pipe  15.     The 
inner  end  of  the  stem  21  forms  the  seat  for  a 
valve  23  on  the  outer  end  of  the  thermostatic 
rod  19. 

24  is  a  compressed-air  pipe  tapped  into  the  85 
plug  20  and  which  communicates  with  the  in- 
terior of  the  cylinder  17. 

When  the  temperature  in  the  tank  1  falls 
below  a  given  point — say  90°  Fahrenheit — 
the  bar  19  will  contract  and  open  the  valve  90 
23.  Compressed  air  will  then  pass  through 
the  pipe  24,  which  is  connected'  to  a  suitable 
compressed-air  tank,  (not  shown, )  through  the 
stem  21,  and  through  the  pipe  15  to  the  dia- 
phragm-valve 14,  thus  -causing  the  valve  to  95 
be  closed  and  shutting  off  the  flow  of  water 
from  the  pump  10  through  a  pipe  12  into  the 
baskets  9.  When  the  temperature  of  the 


767,962 


water  in  the  tank  1  rises  above  the  desired 
temperature,  the  valve  23  closes  again,  thus 
permitting  the  flow  of  water  th  rough  the  valve 
14  and  pipe  12  into  the  baskets  9.  As  the 
5  baskets  become  nearly  tilled  with  water  they 
overflow  back  into  the  tank  1 — that  is,  so  long 
as  they  are  passing  through  the  leg  4.  This 
overflow  is  from  basket  to  basket  and  is  per- 
mitted by  means  of  a  double -legged  pipe, 

10  (shown  in  Figs.  Ill  and  IV,)  and  which  con- 
sists of  a  leg  33,  communicating  at  bottom 
with  the  basket  with  which  it  is  pi votally  con- 
nected and  at  top  with  a  leg  33%  having  a  dis- 
charge-opening 37,  that  terminates  beneath 

15  the  basket,  so  as  to  direct  the  water  into  the 
basket  beneath. 

28  represents  a  rotary  pump  communicat- 
ing with  the  tank  2  and  from  which  a  pipe  29 
extends  to  the  top  of  the  machine,  where  it  is 

20  provided  with  branches  30,  having  nozzles  31 
for  discharging  hot  water  into  the  baskets. 
The  left-hand  nozzle  31  is  located  in  the  up- 
per part  of  the  leg  4,  and  this  nozzle  is  pro- 
vided with  a  diaphragm-valve  32,  correspond- 

25  ing  to  the  valve  14,  except  that  it  is  held  open 
by  the  compressed-air  pressure  instead  of  be- 
ing closed  by  the  compressed-air  pressure,  so 
that  when  the  valve  14  is  closed  the  valve  32 
is  open,  and  vice  versa,  the  result  being  that 

30  when  the  water  in  the  tank  1  falls  belc  w  the  de- 
sired temperature  the  valve  32  will  be  opened 
and  hot  water  will  pass  through  the  baskets 
in  the  leg  4  into  the  tank  1,  and  thus  restore 
the  temperature  in  the  tank.  As  soon  as  the 

35  water  rises  above  the  desired  temperature 
again  the  valve  32  will  be  closed  and  the  valve 
14  opened,  and  thus  the  cooling  of  the  water 
caused  by  attemperating  the  cold  beer  is  con- 
stantly counteracted  by  hot  water  passing 

40  from  the  tank  2  through. the  diaphragm-valve 
32,  the  result  being  that  the  water  in  the 
tank  1  is  maintained  at  approximately  a  uni- 
form temperature  at  all  times. 
As  the  carrier  is  passing  through  the  leg  5 

45  the  beer  is  submitted  to  the  action  of  the 
water  of  maximum  temperature  which  over- 
flows from  the  baskets  through  the  conduits 
33  33"  back  into  the  tank  2,  where  it  is  main- 
tained at  the  maximum  temperature  in  any 

50  suitable  way — as,  for  instance,  by  means  of  a 
steam-jet  60,  (see  Fig.  II,)  located  in  a  pipe 
61,  that  connects  the  two  ends  of  the  tank  to- 
gether. In  the  pipe  £2  of  the  jet-pump  is  a 
diaphragm- valve  63,  corresponding  to  the 

55  valve  14,  and  connecting  with  the  diaphragm- 
valve  is  a  regulator  54,  corresponding  to  the 
regulator  16.  When  the  water  falls  beneath 
the  j>oint  desired  —say  148':  Fahn  nheit— the 
regulator  64  will  open  the  valve  63,  admitting 

60-  steam  to  the  tank  through  the  pipe  61.     As 
the  carrier  is  passing  up  through  the  leg  6  the  i 
beer  is  submitted  to  the  action  of  cooling- 
water  deposited  in  the  baskets  through  the 
pipe  13,  which,  as  stated,  communicates  with 

65  the  pump  10,  that  is  located  in  the  tank  1, 


and  the  bottles  are  thus  gradually  cooled 
down  before  being  exposed  to  the  atmosphere. 
As  the  baskets  leave  the  top  of  the  log  6  the 
water  commences  draining  therefrom  into  the 
baskets  beneath,  this  being  effected  through  70 
means  of  the  swiveled  double-legged  pipes  33. 
(See  Figs.  Ill  and  IV.)  These  pipes  are  con- 
nected to  the  lower  portions  of  the  baskets,  as 
shown  in  Figs.  Ill  and  V,  and  they  are  slowly 
turned  into  a  horizontal  position  by  coming  75 
against  a  pin  36.  (See  Fig.  I.)  As  they  are 
turned  the  water  flows  from  their  lower,  ex- 
tended ends  37  and  is  discharged  inter  the 
baskets  beneath  and  finally  back  into  the  tank 
2.  The  bottles  are  thus  gradually  cooled  80 
down  as  they  move  upwardly  through  the  log 
6.  When  the  carrier. is  moving  downwardly 
from  the  sprocket-wheel  that  is  located  over 
the  leg  6,  t^e  baskets  are  empty  of  water,  so 
that  the  beer  can  be  removed  about  the  point  85 
B.  Beneath  this  point  there  is  located  another 
stationary  pin  38,  against  which  the  pipes  33 
impinge  and  are  turned  back  to  their  up- 
wardly-inclined positions,  so  that  the  baskets 
are  ready  to  take  and  hold  water  again  when  90 
they  reach  the  point  A. 

Any  loss  of  water  in  the  tanks  is  restored 
through  pipes  40,  provided  with  valves  41,  to 
which  are  connected  floats  42, -located  within 
the  tanks.  (See  Figs.  I  and  VI.)  When  95 
the  water  falls  beneath  the  desired  level,  the 
floats  will  by  descending  open  the  valves  41, 
thus  permitting  a  flow  of  water  into  the  tanks 
from  the  pipes  40,  which  are  connected  with 
any  suitable  source  of  water-supply.  100 

54  represents  stationary  rails  for  gui'ding 
the  endless  chains  of  the  carrier  where  they  are 
deflected  in  the  course  of  their  travel. 

In  Figs.  VII,  VIII,  and  IX,  I  have  shown 
a  modification  of  the  double-legged  pipe  33 -105 
33%  which  consists  in  locating  a  fixed  water- 
conduit  at  one  end  of  the  baskets,  which  con- 
duit consists  of  a  leg  25,  communicating  with 
the  lower  part  of  the  basket  and  at  top  with 
a  leg  26,  having  a  lower  extension  27,  that  no 
terminates  beneath  the  basket.     This  conduit 
permits  the  overflow  of  the  water  from  the 
basket,  and  to  discharge  the  water  from  the 
baskets  (whicli  in  the  other  form  is  effected 
by  the  turningof  the  pipe  3333%  as  described)  1 15 
I  employ  a  valve  27%  which  is  normally  held 
to  its  seat  by  a  spring  27''.     The  stem  of  the 
valve  projects  some  distance  beyond  the  bas- 
ket and  is  adapted  to  come  against  a  suitable 
stationary  pin  to  effect  the  opening  of  the  1 20 
valve  when  the,  baskets  reach  the  top  of  the 
leg  6.     With  a  machine  thus  constructed  a 
very  small  tank  may  bo  utilized,  inasmuch  afi 
the  attemperating  and  the  cooling  of  the  beet- 
is  effected  without  the  use  of  a  tank  to  hold  125 
the  water  through  which  the  carrier  is  pass- 
ing at  the  time  that  the  attemperating  and 
cooling  processes  are  being  carried  on. 

I  claim  as  my  invention  — 

1.  In  a  pasteurizer,  the  combination  of  a  13° 


9, 


767,962 


single  tank  for  holding  attcrnperating-water 
and  cool  ing -water,  a  pump  for  conducting 
water  from  said  tank,  a  pipe  .-onnected  to  said 
pump  for  conducting  the  writer  for  attemper- 
5  ating  the  beer,  another  pipe  connected  to  said 
pump  for  conducting  the  \vater  for  cooling 
the  beer,  a  tank  positioned  between  the  points 
of  attemperating  and  cooling  for  holding  water 
of  maximum  temperature,  a  pump  for  con- 

10  ducting  water  from  the  last-mentioned  tank 
through  a  pipe  to  a  point  of  discharge  above 
and  over  the  same,  and  a  carrier  for  moving 
the  bottles  past  the  discharge  ends  of  said 
pipes  to  receive  water  therefrom,  and  through 

15  the  water  of  maximum  temperature;  the  bas- 
kets of  said  carrier  being  provided  with  means 
for  allowing  the  water  to  pass  from  one  to 
another. 

2.   In  a  pasteurizer,  the  combination  of  a 


single  tank  for  holding  attemperating  and  20 
cooling  water,  a  pump  for  conducting  water 
from  said  tank  through  a  pipe  for  attemper- 
ating the  beer  and  through  another  pipe  for 
cooling  the  beer,  a  tank  for  holding  water  at 
maximum  temperature,  a  pump  for  conduct-  25 
ing  water   from    the    last  -  mentioned   tank 
through  a  pipe  located  over  the  first-mentioned 
pipes,  diaphragm-valves  located  in  said  pipes, 
a  regulator  in  said  attemperating-tank  and 
which  is  connected  to  said  diaphragm-valves,  3° 
and  a  carrier  for  moving  the  bottles  past  the 
discharge  ends  of  said  pipes  to  receive  water 
therefrom  and  through  the  "body  of  water  at 
maximum  temperature.  . 

WILLIAM  J.  RUFF. 
In  presence  of— 

GERHARD  G.  ABENDS, 

FRANK  A.  LUBHE. 


(7 


No.  768,550. 


HO  MODEL. 


PATENTED  AUG.  23,  1904. 
E.  WAGNER. 
PROCESS  OF  PASTEURIZING  BEER. 

APPLICATION  FILED  JUNE  2,  1900, 


WITNESSES 


No.  768,550. 


Patented-  August  23,  190-1. 


UNITED  STATES  PATENT  OFFICE. 


EDWARD  WAGNER,  OF  ST.  LOUIS,  MISSOURI,  ASSIGNOR  TO  THE  MODEL 
BOTTLING  MACHINERY  COMPANY,  .OJF  ST.  LOUIS,  MISSOURI,  A  CORPO- 
RATION OF  MISSOURI. 

PROCESS  OF  PASTEURIZING  BEER. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  768,550,  dated  August  23,  1904. 

Original  application  filed  June  30, 1899,  Serial  No.  722,439,    Divided  and  this  application  filed  June  2, 1900.    Serial 

No.  18,812,    (No  specimens.) 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  EDWARD  WAGNEB,  aciti- 
zen  of  the.  United  States,  and  a  resident  of  the 
city  of  St.  Louis,  State  of  ^Missouri,  (whose 
5  post-office addrfess isSt.  Louis,  Missouri,)  have 
invented  certain  new  and  useful  Improve- 
ments in  Processes  of  Pasteurizing  Beer,  of 
which  the  following  is  a  full,  clear,  and  exact 
specification,  this  application  being  a  division 
10  of  one  filed  by  me  in  the  United  States  Patent 
Office  June  30,  1899,  Serial  No.  122,439,  in 
which  the  apparatus  for  practicing  this  proc- 
ess is  fully  described. 

This  invention  relates  to  an  improved  proc- 
15  ess  for  pasteurizing  beer^  the  object  being  t6 
destroy  the  yeast  molecules  and  germs  con- 
tained in  the  beer  in  order  to  prevent  further 
fermentation  in  a  simple,  cheap,  and  conven- 
ient manner. 

so  For  the  sake  of  convenience  in  describing 
this  process  a  drawing  is  filed  herewith,  it 
being  understood,  of  course,  that  I  do  not 
limit  myself  to  this  form  of  apparatus  for 
the  practice  of  my  improved  process,  but  that 
25  the  essential  characteristics  of  said  process  are' 
set  forth  in  the  claims. 

In  the  drawings.  Figure  lisa  longitudinal 
vertical  sectional  view  through  said  apparatus; 
and  Fig.  2  is  9,  top  plan  view,  partly  broken 
30  away,  to  show  in  section  the  spray- pipe"?'. 

a  indicates  a  tank  made,  preferably,  of  sheet 
metal  and  divided  by  partition-walls  b  and  c 
into  compartments  d,  e,  and/.     Suitable  sup- 
ply and  overflow  pipes  (not  shown)  are  ar- 
35  ranged  at  convenient  points  in  the  several 
compartments,  and  in  practice  the  compart- 
ment d,  which  is  at  the  front  end  of  the  ap- 
paratus, is  designed  to  receive  warm  water, 
the  compartment  e  hot  water,  and  the  com- 
40  partment/cold  water. 

An  endless  chain  g,  carrying  bottle-sup- 
ports h  in  rows,  as  described  in  my  above- 
mentioned  application  for  patent  for  appa- 
.   ratus  to  carry  put  this  process,  in  which  the 
45  bottles  containing  the  beer  to  be  treated  are 
carried,  is  caused  to  travel  in. a  serpentine 
path  into  and  out  of  the  waters  of  different 


temperatures  from  the  front  end  of  the  appa* 
ratus  to  the  rear  end..  An  attendant  places 
the  bottles  containing  the  beer  in  their  sup-  50 
ports,  and  another  attendant,  at  the  rear  end 
of  the  machine,  receives  the  bottles  after  theiu 
contents  have  been  treated  and  removes  them 
from  the  apparatus. 

In  carrying  out  my  improved  process  the  55 
bottles  containing  the  beer  to  be  treated  are 
corked,  as  usual,  and  placed  in  their  supports, 
whereby  the  bottles  are  first  dipped  in  the 
compartment  containing    the'  warm  water. 
While  submerged  they  are  caused  to  travel  6a 
continuously  for  such  time  as  is  necessary  to . 
initially  raise  the  temperature  of  the  beer, 
after  which  the  bottles  pass  to  the  next  com- 
partment,  in   which    is  'contained   the    hot 
water.     Jn  this  compartment  the  bottles  are  65 
submerged  and  caused  to  travel  continuously 
for  quite  a  longtime — say  fifty  minutes— until 
the  pasteurizing  process  is  completed,  when 
the  bottles  are  subjected  to  cooling  influances, 
such  as  the  atmosphere  or  a  spray  of  water,  7° 
whereby  the  beer  is  partly  relieved  of  its 
great  heat  and  its  temperatuve-'partially  re- 
duced in  readiness  for  the  final  lukewarm  bath 
in  the  last  compartment,  after  which  it  is  sub- 
jected to  a  final  spray  of  cold  water.  75 

It  is  obvious^  that  sprays  of  water  of  the 
proper  tern  perature,asabovedescri  bed,  might 
atone  or  moreipoints  of  the  apparatus.above 
referred  to  be  substituted  for  the  correspond- 
ing bath  and  thftt  such  change  would  not  depart  80 
from  the  nature  and  principle  of  my  inven- 
tion, although  in  practice  it  would  be  found 
to  a  large  extent  less  satisfactory  than  the 
successive  baths  of  different  temperatures 
hereinabove  described.  85 

Heretofore  the  process  of  pasteurizing  beer 
has  been  to  place  the  bottles  in  the  bottom  of 
a  tank  into  which  was  admitted  water  at  at- 
mospheric temperature.  Hot  water  was  then 
admitted,  and  the  cold  water  escaped  through  90 
overflow  -  pipes  provided  for  that  purpose. 
The  admission  of  the  hot  water  being  usually 
at  one  point  of  the  tank  made  its  distribution 
uneven,  with  the  result  that  currents  of  hot 


768,550 


and  cold  water  would  alternately  strike  the 
bottles,  and  it  required  the  continued  admis- 
sion of  hot  water  for  a  long  period  of  time  to 
secure  a  uniform  heat  throughout  the  tank. 
5  Not  only  this,  but  the  natural  tendency  of  the 
cold  water  to  settle  in  the  bottom  of  the  tank 
around  the  bottles  and  the  hot  water  to  pise 
retarded  the  removal  of  the  cold  water,  and 
this  stratification  of  the  waters  at  different' 

10  temperatures  was  rendered  doubly  difficult  to 
overcome  on  account  of  the  protection  offered 
the  colder  water  by  the  bottles  themselves, 
which  obstructed  the  flow  of  the  hot  water 
and  rendered  the  cold  water  inaccessible,  thus 

15  preventing  the  commingling  of  the  two. 

When  the  pasteurizing  process  with  the 
above-described  uncertainties  was  completed, 
the  water  of  the  tank  was  withdrawn  and  cold 
water  admitted  with  little  or  no  preparation 

20  for  its  reception,  which  frequently  resulted  in 
the  bottles  being  broken  by  reason  of  the  too 
sudden  change  in  temperature  in  the  waters. 
When  the  bottles  were  cool,  they  were  then 
taken  from  the  tank  by  hand  in  the  same  man- 

25  ner  as  they  had  been  thereinto  introduced. 

Another  method  sometimes  practiced  is  to 
place  the  bottles  in  a  tank  provided  with 
steam-coils,  in  which  the  tank  is  filled  with 
water  and  the  steam  turned  into  the  coils,  re- 

30  suiting  in  a  gradual  increase  in  temperature 
of  the  water,  after  which  when  the  pasteur- 
ization is  completed  the  steam  is  turned  off  and 
cold  water  again  introduced.  This  process, 
like  the  one  just  described,  is  objectionable 

35  in  that  the  water  being  quiet  will  stratify  and 
there  will  be  a  large  waste  in  cooling  the  bot- 
tles, and  the  cost  is  likewise  great  on  account 
of  the  quantity  of  steam  employed  for  heat- 
ing a  single  charge.  Moreover,  the  time  con- 

4°  sumed  is  out  of  proportion  to  the  benefits 
gained  under  the  system  first  described. 

My  present  process  contemplates  the  initial 
preparation  of  the  bottled  beer  by  warming, 
after  which  it  is  introduced  into  a  tank  where-1 

45  in  tlic  water  is  uniformly  hot  and  then  gradu- 
ally reducing  the  temperature  "of  the  beer  by 
mean>  of  a  lukewarm  bath  or  equivalent  step 
of  the  process  preparatory  to  the  beer  being 
brought  to  atmospheric  temperature  by  the 

5°  spray-pipe/  throwing  a  jet  or  spray  of  cold 
water  upon  the  boor. 

In  practice  the  warm-water  bath  is  about 
120°  Fahrenheit,  and  the  bottles  containing 


the  beer  to  be  pasteurized  remain  therein 
about  ten  minutes.  The  hot- water  bath  is  55 
about  145°  Fahrenheit,  and  the  bottles  remain 
in  this  hot  bath  for  about  fifty  minutes.  After 
leaving  the  hot  bath  the  bottles  are  exposed 
to  the  atmosphere  or  the  atmosphere  and 
cooling-sprays  for  about  five  minutes  •  and  60 
finally  are  treated  to  a  relatively  cold  bath 
at  100°  Fahrenheit  for  about  twenty  minutes. 
Having  thus  described  my  invention,  what 
I  claim,  and  desire  to  secure  by  Letters  Pat- 
ent, is—  65 

1.  The  improved  method  of  pasteurizing 
beer  consisting  in  continuously  moving  the  re- 
ceptacles containing  the  beer  through  a  pas- 
teurizing agent. 

2.  The  improved  method  of  pasteurizing  70 
beer  consisting  in  continuously  moving  the  re- 
ceptacles containing  the  beer  at  a  uniform 
speed  through  a  pasteurizing  agent. 

3.  The  improved  method  of  pasteurizing 
beer  consisting  in  continuously  moving  the  re-  75 
ceptacles  containing  the  beer  through  a  pre- 
paratory heating  medium;  then  continuously 
moving  the  same  through  a  warming-cham- 
ber;  then   continuously   moving    the    same 
through  a  pasteurizing  agent;  and  thengrad-  80- 
ually  cooling  the,  same. 

4.  The  improved  method  of  pasteurizing 
beer  consisting  in  continuously  moving  the  re^ 
ceptacles  containing  the  beer  through  a  pas-,, 
teurizing  agent  and  then  reducing«the  tern-  #5 
perature  thereof  by  cooling-currents  falling 
thereon. 

5.  The  improved  method  of  pasteurizing  - 
beer  consisting  in  continuously  moving  the  re- 
ceptacles containing  the  beer  through  a  pas-  90 
teurizing  agent,  and  then  reducing  the  tem- 
perature thereof  by  means  of  cooling-sprays. 

6.  The  herein-described  process  of  pasteur- 
izing beer  consisting  of  continuously  moving 
the  receptacles  containing  the  beer  through  a  95 
warming  medium;  then  continuously  moving 
said  receptacles  through  a  pasteurizing  agent; 
and  then  continuously  moving  said  receptacles 
through  cooling  media. 

In  testimony  whereof  I  have  hereunto  af-  100 
fixed  my  signature,  in  the  presence  of  two  wit-  • 
nesses,  this  18th  day  of  May,  1900. 

EDWARD  WAGNER. 
Witnesses: 

HUGH  K.  WAGNER, 
A.  E.  WAGNER. 


I  4 


No.  775,144. 


MO  MODEL. 


PATENTED  NOV.  15,  1904. 
0.  MATHIE. 
PASTEURIZING  BOTTLED  LIQUIDS. 

APPLIOATI05  FILED  JUHE  20.1904. 


X    1 


WITNESSES: 


INVENTOR 


ATTORNEYS 


No.  775,144. 


Patented  November  IS,  1904. 


UNITED  STATES  PATENT  OFFICE. 


OTTO  MATHIE,  OF  WAUSAU,  WISCONSIN. 
PASTEURIZING  BOTTLED  LIQUIDS. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  775,144,  dated  November  15,  1904. 

Application  filed  June  20, 1904.    Serial  Ho.  213,344.    (No  model.) 


In  all  whom  it  may  concern: 

Be  it  known  that  I,  OTTO  MATHIE,  a  citizen 
of  the  United  States,  residing  at  Wausau,  in 
the  county  of  Marathon  and  State  of  Wiscon- 
5  sin,  have  made  an  Improvement  ip  Pasteuriz- 
ing Bottled  Liquids,  of  which  the  following 
is  a  description. 

The  object  of  my  invention  is  to  provide  an 
improved  apparatus  for  use  in  sterilizing  bot- 

'  o  tied  liquids,  especially  beer.  As  is  well  known 
to  experts,  in  carrying  out  the  sterilizing 
process  many  bottles  burst,  whereby  more  or 
less  loss  is  entailed.  This  result  is 'due  mainly 
to  the  fact  that  the  water  in  which  the  bottles 

15  are  wholly  or  partly  submerged  is  not  heated 
and  then  cooled  equally  or  uniformly. 
Further,  it  is  well  known  that  in  the  steriliz- 
ing process  beer  is  often  so  changed  as  to  have 
a  burned  or  other  disagreeable  and  unnatural 

2°  taste  and  also  an  objectionable  odor.  In  or- 
der to  prevent  this  result,  it  is  necessary  to 
first  heat  and  then  cool  the  beer  quickly,  and 
this  must  be  done  uniformly  or  in  such  man- 
ner as  to  avoid  bursting  of  the  bottles. 

25      By  my  improved  apparatus  both  the  above- 
indicated  results  are  avoided  with  certainty, 
so  that  a  great  economy  is  effected  and  an  im- 
proved product  obtained. 
The  details  of  construction,  arrangement, 

3°  and  operation  of  parts  constituting  my  im- 
proved apparatus  areas  hereinafter  described, 
reference  being  had  to  the  accompanying 
drawings,  in  which — 
Figure  1  is  a  plan  view  of  the  apparatus, 

35  and  Fig.  2  a  transverse  vertical  section  on  the 
line  2  2  of  Fig.  1. 

A  indicates  a  rectangular  tank  adapted  for 
containing  the  water  used  in  sterilizing  and 
provided  with  a  rack  or  false  bottom  B,  upon 

4°  which  bottles  containing  beer  or  other  liquid 
are  placed.  A  vertical  partition  C  is  arranged 
along  the  longitudinal  center  of  the  tank  A, 
and  its  ends  are  spaced  from  the  ends  of  the 
tank,  so  that  a  free  passage  is  provided  at 

45  those  points  for  the  circulation  of  wa^pr.  On 
each  side  of  the  said  partition  is  arranged  a 
perforated  steam  and  water  pipe  D,  the  same 
being  connected  by  feed-pipes  d  with  an  in- 
duction-pipe E  and  a  steam-pipe  F,  the  latter 

50  being  provided  exteriorly  to  the  tank  with  a 


stop-cock  f.  The  mouth  of  the  induction- 
pipe  E  is  within  the  tank  A,  and  the  steam- 
pipe  F  is  introduced  into  the  same  and  made 
of  such  smaller  diameter  that  a  space  is'pro- 
vided  between  it  and  the  induction- pipe  E,  so  55 
that  when  steam  is  introduced  a  current  of 
water  will  be  induced  in  the  pipe  E  and 
mingled  with  the  steam,  and  thus  both  will 
be  discharged  together  from  the  perforations 
of  the  pipes  D.  60 

For  the  purpose  of  creating  a  current,  and 
thereby  due  circulation,  of  the  water  in  the 
tank  I  arrange  an  agitator  or  propeller  G  in  ' 
the  tank  A  near  one  end  and  side  of  the  lat- 
ter.    At  an  adjacent  point  I  also  locate  the  65 
discharge  end  of  a  cold-water  pipe  H.     An 
overflow  I  is  provided,  as  indicated  in  both 
figures. 

The  operation  of  my  improved  apparatus  is 
as  follows:  A  due  quantity  of  water  having  70 
been  admitted  to  the  tank  A  and  the  bottles 
containing  the  liquid  to  be  pasteurized  having 
been  duly  placed  upon  the  rack  or  false  bot- 
tom B,  steam  is  admitted  through  the  pipe  F 
and  the  propeller  G  simultaneously  set  in  mo-  75 
tion,  so  that  a  simultaneous  agitation  and  cur- 
rent result — that  is  to  say,  the  mingled  steam 
and  water  escaping  from  the  pipes  D  agitate 
the  main  body  of  water  on  both  sides  of  the 
partition  C  at  the  same  time  that  the  water  is  80 
gradually  yet  uniformly  heated,  while  the  ro- 
tating propellerGsetsupa  more  or  less  rapid 
current  which' passes  around  the  partition.  C 
in  the  spaces  provided  at  each  end  of  the  same. 
Thus  the  water  is  heated,  agitated,  and  circu-  85 
lated  in  the  most  efficient  manner  and  with 
such  rapidity  as  required  to  effect  the  best  re- 
sults, and  at  the  same  time  the  bottles  contain- 
ing the  beer  or  other  liquid  are  heated  with 
such  equality  or  uniformity  as  to  avoid  burst-  90 
ing.     When  the  beer  or  other  liquid  has  been 
heated  for  a  due  length  of  time,  the  steam  is 
shut  off  and  cold  water  is  admitted,  and  this 
being  at  a  point  contiguous  to  and  behind  the 
propeller  G  the  latter  niingles  the  cold  with  95 
the  warmer  water  in  such  manner  that  the 
whole  body  of  water  is  cooled  uniformly  yet 
quickly. 

I  do  not  consider  it  necessary  to  state  the 
temperature  to  which  the  water  is  raised  nor  100 


775,144 


the  length  of  time  during  which  the  beer  or, 
other  liquid  may  be  heated  nor  the  length  of 
time  nor  the  degree  for  effecting  the  cooling 
operation,  since  these  are  matters  admitting 
5  of  considerable  variation,  and  are  well  under- 
sitood  by  experts.  By  my  improved  appara- 
tus beer  is  pasteurized  without  loss  by  break- 
age of  the  bottles  and  without  producing  the 
undesirable  taste  and  smell  often  incident  to 

10  the  operation  as  ordinarily  effected. 

Haying  thus  described  my  invention,  what 
I  claim  as  new,  and  desire  to  secure  by  Letters 
Patent,  is— 

1.  The  improved  apparatus  for  sterilizing 

15  bottled  liquids,  comprising  a  tank  having  a 
vertical  central  partition  which  is  spaced  at 
its  ends  from  the  adjacent  walls  of  the  tank, 
thus  leaving  free  passages  for  the  circulation 
of  water,  perforated  steam-pipes  arranged  on 

20  each  side  of  the  said  partition,  a  means  for 
setting  up  a  circulating  current  in  the  whole 
body  of  water,  and  a  cold-water  inlet  arranged 
adjacent  to  the  means  for  producing  the  cur- 
rent, substantially  as  described. 

25  '2.  The  improved  apparatus  for  sterilizing 
liquids,  comprising  a  tank  having  a  central 
partition  whose  ends  are  spaced  from  the  ad- 
jacent walls  of  the  tank,  perforated  steam- 
pipes  arranged  on  opposite  sides  of  said  par- 

3°  tition,  a  water-induction  pipe  communicating < 


therewith  and  a  steam-pipe  introduced  into 
the  mouth  of  said  induction-pipe  and  made  of 
less  diameter  to  permit  the  inlet  of  water,  and 
means  for  setting  up  a  current  in  the  main 
body  of  water  in  the  tank,  substantially  as  35 
described. 

3.  An  improved  apparatus  for  sterilizing 
beer  or  other  bottled  liquids,  comprising  the 
tank  proper  having  a  longitudinal  central  par- 
tition whose  ends  are  spaced  from  the  adjacent  4° 
end  walls  of  the  tank,  means  for  introducing 
si/eam  for  heating  and  agitating  the  body  of 
water  in  the  tank,  and  a  rotatable- device  ar- 
ranged adjacent  to  one  corner  of  the  tank 
whereby  it  is  adapted  for  setting  up  a  current  45 
in  the  main  body  of  water  in  the  tank,  and  a 
cold-water  inlet  arranged  in  rear  of  the  said 
device,  substantially  as  described. 

4.  In  an  apparatus  for  sterilizing  bottled 
liquids,  a  water-tank  having  a  central  vertical  50 
partition  whose  ends  are  spaced  from  the  ends 

of  the  tank,  means  for  heating  the  water,  the 
rotary  propeller  located  in  one  corner  of  the 
tank,  and  a  cold-water  inlet  located  adjacent 
to  the  propeller,  as  shown  and  described. 

OTTO  MATHIE. 

Witnesses: 

W.  J.  GEHKKE, 

A.  E.  MONTGOMERY. 


,; 


No.  781,860. 


PATENTED  FEB.  7,  1905. 
W.  B.  WRIGHT. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  SEPT.  5,  1903. 


No.  781,860. 


PATENTED  FEB.  7,  1905. 
W.  B.  WRIGHT. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  SEPT.  5,  1903. 

3  SHEETS-SHEET  3. 


No.  781,860. 


PATENTED  FEB.  7,  1905. 
W.  B.  WRIGHT. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  SEPT.  6,  1903. 

3  SHEETS-SHEET  3. 


No.  781,860. 


Patented  February  7,  10OB. 


UNITED  STATES  PATENT  OFFICE. 


AY  ALTER  B.  WRIGHT,  OF  CHICAGO,  ILLINOIS,  ASSIGNOR  TO  E.  GOLDMAN 
&  CO.,  A  CORPORATION  OF  ILLINOIS. 


PASTEURIZING  APPARATUS. 


SPECIFICATION  forming  part  of  Letters  Patent  No.  781,860,  dated  February  7,  1906. 

Application  filed  September  5, 1903,    Serial  So.  173,041. 


To  ill,/-  whom  it  may  concern: 

Be  it  known  that  I,  WALTER  B.  WEIGHT,  a 
citizen  of  the  United  States,  residing  at  Chi- 
cngo,  in  the  county  of  Cook  and  State  of  Illi- 
5  nois,  have  invented  a  new  and  useful  Improve- 
ment in  Pasteurizing  Apparatus,  of  which  the 
following  is  a  specification. 

My  invention  relates  to  an  improvement  in 
the  class  of  apparatus  employed  for  pasteur- 

10  izing  Ijeer  in  bottles  by  supporting  the  filled 
bottles  upon  trays  pivotally  mounted  on  end- 
less chains  to  travel  through  a  holder  contain- 
ing water  at  different  degrees  of  temperature 
in  different  parts  or  zones,  through  which  the 

15  bottles  tire  caused  to  pass. 

Tin*  object  of  my  invention  is  to  provide  a 
generally  improved  construction  of  the  appa- 
ratus in  mattersof  detail;  and  itconsists  in  the 
combination  of  parts  hereinafter  described, 

20  and  pointed  out  in  the  appended  claim. 

Referring  to  the  accompanying  drawings, 
Figure  1  is  a  view  in  side  elevation,  partly  sec- 
tional, of  a  known  general  form  of  pasteuriz- 
ing apparatus  provided  with  my  improve- 

15  ments;  Fig.  2,  a  section  taken  at  the  line  2  on 
Fig.  1  viewed  in  the  direction  of  the  arrow 
ami  enlarged,  showing  pulley  details;  Fig.  3, 
a  view  showing  two  of  the  three  sections  in 
which  1  construct  the  apparatus  fitted  to- 

30  gethcr  with  the  casing  or  holder  in  longitudi- 
nal vortical  section  and  the  mechanism  within 
it  in  elevation,  ami  Fig.  4  a  similar  view  of 
the  third  section  of  the  apparatus  disconnected 
from  the  other  two  sections  thereof. 

35  A  is  the  holder,  which  my  construction  en- 
ables me  to  form  .of  a  single  wall  of  metal  in 
three  sections  A',  A*,  and  A',  flanged  where 
they  fit  together.  The  section  A'  is  of  the 
substantially  rectangular  shape  illustrated, 

4°  with  the  inner  wall  a  extending  upward  only 
part,  way  to  the  upper  wall  l>  and  having  its 
upper  end  portion  turned,  as  at  #,  to  extend 
tit  an  angle  to  the  wall  a.  The  section  A*  is 
of  the  same  general  form  with  its  inner  wall 

45  "'  extending  only  partway  to  the  upper  wall 
?>'  and  turned,  as  to  its  upper  end  portion,  at 
.'•',to  extend  at  an  angle  to  the  wall  a', whereby 
when  the  two  sections  A'  and  A8  are  put  to- 
gether to  abut  at  their  flanges  v  v  they  form 


the  air-space  B  between  them  and  the  restrict-  50 
ed  connecting-passage  C  between  the  sections 
over  the  ai r-space.    The  end  wal  1 V  of  the  sec- 
tion A*  extends  short  of  the  base-wall  I*  of 
that  section  and  is  turned  outward  at  its  lower 
end,  as  at  «*,  and  provided  with  a  flange  v'  to  55 
form  the  restricted  passage  C'  for  communi- 
cation with  the  section  A3.   This  section,  which 
is  open  at  its  top,  is  also  of  general  rectan- 
gular shape,  but  higher  than  the  other  sec- 
tions, which  are  both  of  the  same  height,  and  60 
its  inner  side  wall  b*  extends  short  of  the  base- 
wall  4*  and  is  turned  at  its  lower  end  to  an  an- 
gle, as  at  xs,  and  provided  with  a  flange  ?>'  to 
meet  the  flange  at  ./•'*'  and  form  a  continuation 
of  the  passage  C'.     The  structur.<5J& .shown  $&  65 
be  surrounded  at  intervals  with  reinforcing- 
ribs  c,  represented  in  channel-iron  form.    The 
neck  at  «*,  connecting  the  sections  of  the  pas- 
sage C',  forms  an  air-space  B'  between  the  sec- 
tions A*  and  A3.     By  the  sectional  construe-  7° 
tion  of  the  holder  A  thus  described,  produc- 
ing the  air-spaces  B  and  B',  free  circulation 
of  air  about  the  sections  is  afforded  to  tend  to 
maintain  the  water  contents  of  the  holder  at 
the  desired  different  temperatures  in  thesev-  75 
eral  sections,  and  all  necessity  of  providing 
the  structure  with  a  double  wall  for  insulat- 
ing it  is  avoided,  with  the  advantages  of  ma- 
terially decreasing  the  expense  of  construc- 
tion and  of  more  effectually  maintaining  the  80 
varying  temperatures  in  the  different  parts  of 
the  apparatus. 

An  overflow-pipe  d  leads  from  near  the  top 
of  the  section  A'  into  the  same  near  its  bot- 
tom, where  a  steam-jet  pipe  d\  containing  a  85 
shut-off  valve  rff,  enters  the  overflow-pipe  for 
the  usual  purpose  hereinafter  explained.  A 
shaft  e  is  journalod  in  the  holder-section  A' 
and  carries  on  one  projecting  end  a  cog-wheel 
e,  meshing  with  a  pinion  <?  OB  a  counter-shaft  9° 
e\  caitVing  a  worm-wheel  «4,  engaged  by  a 
worm/*  on  the  drive-shaft/',  which  carries 
a  belt-pulley  /.  Within  the  section  A'  the 
shafts  carries  a  pair  of  similar  sprocket-wheels 
ver,  and  on  a  frame  structure  D,  extending  above  95 
the  open  top  of  the  holder-section  A3,  is  ioiii;- 
naled  a  shaft  A,  carrying  a  pair  of  similar 
sprocket-wheels  g '.  Only  one  each  of  these 


781,860 


sprocket-wheels  is  shown,  owing  to  the  nature 
of  the  views  selected  for  illustrat  ion.  An  end- 
less chain  E  passes  about  each  sot  of  the  sprock- 
ets a  and  {/',  and  those  chains  extend  through 
5  the  holder  in  parallel  relation  to  each  other 
over  sprocket-pinions  /'  /',  journalod  in  suitable 
positions  therein,  and  within  khe  section  A'tho 
chains  travel  on  opposite  sides  of  a  vortical 
central  diaphragm  F,  reaching  horizontally 

10  through  the  passage  C"  into  the  section  A'!, 
this  diaphragm  extending  downward  from  an 
agitator  or  stir  re  r  (•}'  on  a  shaft  £,  journaled 
in  the  holder-section  A:land  carrying  on  a  pro- 
jecting end  alixed  pulley  X-'  and  an  idler-pulley 

i  5  X",  Fig.  '2.  A  similar  agitator  ( i  is  provided  in 
the  sections  A'"',  on  a  rotary  shaft  /',  carrying 
on  one  projecting  end  a  belt-pulley  /.  A  drive- 
pulley  nt  is  provided  adjacent  to  the  pulley  / 
on  the  holder-casing  and  carries  a  beveled  gear 

20  ///',  engaged  by  a  beveled  pinion  fit" on  an  ex- 
tension/'"of  thedriving  worm-shaft/".  An 
endless  rope  11  passes  from  the  pulley  ///  about 
the  idler  X's,  thence  about  the  pulleys/  and  /•' 
to  the  pulley  ///.  whereby  driving  the  latter 

25  from  the  shaft/'"  in  the  direction  of  the  arrow 
on  that  pulley  drives  the  rope,  as  indicated  by 
arrows,  to  rotate  the  agitators  (i  (i'. 

Atl  are  represented  the  usual  skeleton  trays 
for  the  bottles  (not  shown) on  hangers//,  piv- 

30  otall.v  suspended  at  intervals  on  the  chains  to 

support  between  them  the  trays  and  adapt  the 

latter  always  to  maintain  tin  upright  position. 

The  operation  is  ;\>-  follows:  The  bottles, 

the  contents  of  which  are  to  be  pasteurized, 

35  are  loaded  upon  the  trays  1  as-they  attain  in 
the  travel  of  the  chains  K  the  upper  end  of 
the  holder-section  A'\  at  which  a  platform 
(not  shown)  may  be  provided  for  the  supply 
of  filled  bottles  to  be  loaded  and  for  the  work- 

4°  men  in  loading  and  unloading  them.  The 
holder,  which  is  veined  through  a  pipe  d'\  is 
tilled  with  water  to  the  line  of  the  ovcrflow- 
oullet  </'  in  the  section  A',  and  the  steam  in- 
jected from  tin'  pipe  </'  inlo  the  hotly  of  the 

45  water  keeps  it  hot  in  the  section  A',  while 
that  in  the  section  A :  is  cooler  and  that  in  the 
section  A  '  still  cooler  or  about  the  tompora- 
lure  of  the  surrounding  atmosphere.  The"' 
driving  speed  of  the  chains  K' is  very  slo\Yl, , 

5°  anil  the  driving  connection  with  the  stirfers 
<!  and  (i'  actuates  them  to  maintain  an  easy 
circulation  of  the  water  through  the  holder  to 
assist  in  maintaining  therein  the  desired  va- 
riations in  temperature  in  the  three  sections. 

55  The  bottles  loaded  upouthe  chains  pass  down- 
ward in  the  holder-section  A:' along  the  outer 
side  of  the  diaphragm ••  .V  inlo  the  water  at 


about  atmospheric  temperature  to  avoid 
breaking  the  bottles  by  suddenly  subjecting 
them  to  a  temperature  that  is  too  high.  As  60 
the  bottles  pass  downward  through  the  pas- 
sage C'  into  the  section  A'  the  temperature 
of  the  water  through  which  they  pass  increases 
until  they  enter  the  section  A',  wherein  the 
water  is  hottest  and  wherein  the  pasteurizing  65 
effect  is  exerted.  As  the  bottles  travel  in  the 
contrary  direction  through  the  passage  C  into 
the  section  A"  and  through  the  passage  C' into 
the  section  A'1  the  temperature  of  the  water 
gradually  decreases  until  the  bottles  are  de-  70 
livered  along  the  inner  side  of  the  diaphragm 
F  to  the  upper  end  of  the  last  holder-section, 
where  they  are  unloaded  from  the  trays  as 
they  emerge  from  the  apparatus. 

The  diaphragm  Fund  the  agitators  (i  and  75 
(V,  respectively,  near  its  opposite  ends,  are 
important  elements  of  my  improved  construc- 
tion, for  they  cooperate  with  the  conveyer  K 
to  effect  the  travel  of  the  bottles  on  entering 
the  apparatus  along  one  side  of  the  diaphragm  So 
through  a  temperature  approximating  that  of 
the  surrounding  atmosphere  and  on  delivery 
from  the  apparatus  on  the  opposite  side  of 
the  diaphragm  through  a  similarly  low  tem- 
perature. These  temperatures  of  the  water  85 
toward  the  points  of  introduction  and  egress 
of  the  bottles  at  the  upper  end  of  the  section 
A:'  of  the  apparatus  are  superinduced  by  tMe 
action  of  the  agitator  (•},  which  tends  to  cir- 
culate the  water  from  the  warmer /one  there-  90 
of  in  the  apparatus  along  the  upper  and  inner 
surface  of  the  diaphragm,  and  by  that  of  the 
agitator  (i',  which  carries  the  water  on  the 
outside  of  the  diaphragm  upward  and  intotl.e 
chamber  in  front  of  the  diaphragm.  95 

What  1  claim  as  new,  and  desire  to  secure 
by  Letters  Patent,  is   - 

Ina  pasteurizing  apparatus  of  the  character 
described,  the  water-holder  built  in  sections 
forming  restricted  passages,  at  which  they  are  100 
secured  together  and  through  which  the  sec- 
tions intercommunicate,   and   air-spaces  IK-- 
txyeen  the  sections,  with  the  section  at  one 
'.'eiul'of  the  apparatus  open  at  its  top,  a;eort- 
;Ve.ter (raveling  through  the  apparatus, 4;d>itt*, 5105 
phragm   oxtonVling  vertically   and  centt>aJtt>; : ; 
;tynVWgh'silK1=t'iid  section  and  into  the  section 
adjtimit  toft;  ami  agitators  in  said  last-named.-, 
two  sect  ions,  substantially  as  and  for  the  pu^r;  • 
pose  sot  forth.    4--V!.  ..,•  .  . 

•WALTER  B.  WHIG  HT. 


lu  presence  of  - 

SA.MU  (!.  PKINCSK,. 

W.U.TKK    N.   WlNBKWI. 


•  ,  •• 

• 

! 

0      ' 

•  -•••*•  . 

M 

. 
"•;:,! 
•„;•}  •'. 

;>f.',l 

No.  782;878. 

t 


PATENTED  FEB.  21,  1905. 


W.  J.  RUFF. 
*      PASTEURIZER. 


APPLIOiTIOH  PILED  JAN.  11,  1902. 


2  SHEETS-SHEET  1. 


ii    t  **j 


No.  782,878. 


PATENTED  FEB.  21,  1905. 
W.  J.  BUFF. 
PASTEURIZER. 

APPLICATION  FILED  JAN.  11,  1902. 

3  SHEETS-SHEET  2. 


No.  782,878. 


Patented  February  21,  1905. 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM  J.  RUFF,  OF  QUINCY,  ILLINOIS. 
PASTEURIZER. 


SPECIFICATION /forming  part  of  Letters  Patent  No.  782,878,  dated  February  21,  1906. 

Application  filed  January  11, 1902.    Serial  No.  89,321. 


To  nJ I  wh:f>ni  it.  nmif  concern: 

Be  it  known  that  I,  WILLIAM  J.  RUFF,  a  citi- 
zen of  the  United  States,  residing  at  Quincy, 
in  the  county  of  Adams  and  State  of  Illinois, 
5  have  invented  certain  new  and  useful  Im- 
provements in  Pasteurizers,  of  which  the  fol- 
lowing is  a  full,  clear,  and  exact  description, 
reference  being  had  to  the  accompanying 
drawings,  forming  part  of  this  specification. 

10  My  invention  relates  to  the  same  class  of  a 
pasteurizer  as  that  shown  and  described  in  my 
application  for  Letters  Patent  filed  Septem- 
ber 16, 1901,  Serial  N?o.  75,509,  wherein  there 
is  an  attemperating-compartment  for  gradu- 

15  ully  heating  the  beer  to  something  less  than 
the  maximum  temperature  to  which  the  beer 
is  exposed  while  passing  through  a  sterilizing- 
compartnient,  from  which  the  beer  passes 
through  a  cool  ing-compartment,  by  which  the 

20  temperature  is  reduced  to  approximately  that 
of  the  atmosphere. 

The  principal  object  of  my  present  inven- 
tion is  to  provide  means  whereby  the  beer 
just  before  entering  the  sterilizirig-compart- 

25  ment  is  heated  to  approximately  as  high  a 
temperature  as  the  temperature  of  the  steril- 
izing-compartment,  so  that  as  it  enters  the 
sterilizing-compartment  it  will  be  of  a  tem- 
perature approximately  equal  to  that  of  the 

3°  sterilizing-compartment  in  order  that  during 
its  entire  passage  through  the  compartment 
it  will  be  subjected  to  the  maximum  steriliz- 
ing temperature  of  the  machine  and  does  not, 
as  heretofore,  travel  through  a  portion  of  the 

33  sterilizing-compartment  before  reaching  the 
maximum  temperature  of  that  chamber,  the 
result  being  an  increase  in  the  capacity  of  the 
machine,  as  the  beer  can  be  moved  along  faster 
and  yet  be  exposed  for  a  sufficient  length  of 

4°  time  to  the  maximum  temperature  of  the 
sterilizing-compartment  to  effect  perfect  pas- 
teuri/.ation,  because  it  does  not  go  part  way 
through  the  sterilizing-compartment  before 
reaching  the  maximum  lemperattire  of  that 

45  compartment. 

My  invention  consists  in  details  of  construc- 
tion hereinafter  particularly  described,  and 
pointed  out  in  $he  claims. 
Figure  I  is  a  view  of  my  improved  machine, 

5°  part  in  vertical  section  and  part  in  elevation. 


Fig,  II  is  a  detail  view 'showing  the  upper' 
portion  of  one  leg  of  the  attemperating-com- 
partment. Fig.  Ill  is  an  enlarged  section 
showing  one  of  the  regulators.  Fig.  IV  is  a 
top  or  plan  view  of  the  automatic  pump.  Fig.  55 
V  is  a  vertical  section  illustrating  the  man- 
ner of  mounting  the  rollers  located  at  the  bot- 
tom of  the  attempe  rating,  sterilizing,  and  cool- 
ing compartments  and  under  which  the  travel- 
ing carrier  passes,  the  section  being  taken  on  60 
line  V  V,  Fig.  VI.  Fig.  VI  is  a  vertical  sec- 
tion taken  online  VI  VI,  Fig.  V.  Fig.  VII 
is  a  section  taken  on  line  VII  VII,  Fig.  IV. 
Fig.  VlII  is  a  section  taken  on  line  VIII VIII, 
Fig.  VII.  65 

1  2  represent  a  pair  of  legs  forming  a  com- 
partment through  which  the  beer  first  passes. 
3  4  represent  a  pair  of  legs  forming  a  com- 
partment through  which  the  beer  next  passes, 
and  5  6  a  pair  of  legs  forming  a  compartment  70 
through  which  the  beer  finally  passes.  The  first 
pairof  legs  form  what  may  be  termed  an  "  at- 
temperating-compartmentj"  for  in  these  legs 
the  beer  is  gradually  heated  toward  the  maxi- 
mum temperature  to  which  it  is  exposed  while  75 
passing  through  the  legs  3  and  4,  which  form 
the  sterilizing-compartment  wherein  the  beer 
is  pasteurized.    From  the  sterilizing-compart- 
ment the  beer  passes  through  the  legs  5  and  6, 
which  form  what  I  call  a  "cooling-compart-  80 
ment, "  inasmuch  as  the  temperature  of  the  beer 
is  here  reduced  and  finally  escapes  therefrom 
at  approximately  atmospheric  temperature,  or 
at  least  so  low  a  temperature  that  the  bottles 
are  not  likely  to  become  broken  by  sudden  85 
exposure  to  the  atmosphere  as  they  leave  the 
machine.    The  legs  are  all  connected  by  upper 
and  lower  elbows,  so  that  the  legs  and  elbows 
form  a  single  continuous  conduit  or  chamber 
from  the  open  upper  end  of  leg  1  to  the  open  90 
upper  end  of  leg  6,  and  the  beer  is  not  ex-     ",' 
posed  to  the  atmosphere  fronrthe  time  it  en- 
ters the  machine  until  it  leaves  it.     The  legs 
are  located  between  upper  sills  7.  and  lower    ." 
sills  8,  that  are  connected  together  by  posts  9,  95 
or  any  other  suitable  means  may  be  provided 
for  supporting  the  legs. 

The  bottles  are  passed  through  the  machine 
in  the  direction  of  the  arrow,  Fig.  I,  the  boi/-' 
ties  being  placed  in  suitable  receptacles  If),  too 


*  .:• 


782,878 


pivotally  connected  to  an  endless  carrier  com- 
posed of  chains  that  pass  over  sprocket-wheels 
1 1,  located  at  the  four  corners  of  the  machine. 
In  the  use  of  the  machine  the  three  com- 
5  partments  are  filled  with  water  or  other  fluid 
nearly  to  their  tops,  the  water  in  thesterilizing- 
"compartment  being  heated  by  means  of  steam 
introduced  through  a  pipe  12  until  the  tem- 
perature is  raised  sufficiently  high  to  effect 
fOxthe  pasteurization  of  the  beer.     In  starting 
the  machine  (and   subsequently,  if  desired) 
the  water  in  the  attemperating  and  cooling 
compartments  may  likewise  be  brought  to  the 
proper  temperature  through  means  of  fluid  in- 

15  troduced  through  pipes  corresponding  to  the 
pipe  12.  The  introduction  of  steam  through 
the  pipe  12  is  automatically  controlled  by  a 
regulator  13,' (see  Figs.  I  and  -11,)  which  is 
attached  to  the  lower  portion  of  the  steriliz- 

20  ing-compartment  and  which  may  be  of  any 
well-known  form  or  type.  The  regulator  con- 
trols the  passage  of  compressed  air  through  a 
pipe  14,  which  air  acts  to  close  the  valve  15 
in  pipe  12  when  the  temperature  of  the  water 

25  in  thesterilizing-compartmenthas  been  raised 
to  the  desired  height.  As  stated,  any  form 
of  temperature-regulator  may  be  employed; 
but  I  prefer  to  use  such  a  regulator  as  is  illus- 
trated in  detail  in  Fig.  II  I,  as  it  is  simple  in  con- 

30  struction  and  positive  in  operation.  In  this 
construction  a  cylindrical  casing  16  is  secured 
in  any  suitable  manner  to  the  wall  of  the  ster- 
ilizing-compartment,  and  to  said  casing  is 
formed  integrally  a  tubular  portion  17,  that  ex- 

35  tends  some  little  distance  into  the  lower  part  of 
thesterilizing-conlpartment.    S.crew-seated  in 
'the outer  end  of  this  tubular  portion  17  is  the 
end  of  a  rod  18,  the  opposite  end  of  which  car- 
ries a  valve-plug  19,  having  a  conical  end  20. 

40  The  outer  end  of  the  casing  1(5  is  closed  by  a 
plugor  cap  21,  on  theouter  face  of  which  is  pro- 
vided a  dial  22.  Passing  through  the  center 
of  this  plug  21  in  alinement  witli  the  center 
of  the  rod  18  is  a  screw-threaded  rod  23,  the 

45  outer  end  of  which  is  provided  witli  a  nut  24 
and  an  indicating-finger  25.  Passing  approxi- 
mately half-way  through  the  length  of  the 
rod  23  is  a  bore  or  passage-way  20,  the  inner 
end  of  which  extends  laterally  in  one  direc- 

50  tion  through  the  rod  23  and  communicates 
with  a  groove  27,  formed  in  the  screw-thread- 
ed portion  of  the  rod.  The  inner  end  of  the 
tubular  portion  of  this  rod  23  terminates  in  a 
valve-seat  adapted  to  receive  the  conical  end 

55  of  the  plug  19.  Formed  in  the  plug  21  is  a 
passage-way  28,  the  inner  end  of  which  com- 
municates with  the  groove  27.  The  upper 
part  of  the  air-pipe  14  is  tapped  into  the  plug 
21  and  is  in  communication  with  the  passage- 

60  way  28.  On  the  op|>osite  side  of  this  plug  21 
the  lower  part  of  the  air-pipe  14  is  tapped 
into  said  plug  and  is  in  communication  with 
a  bore  or  passage-way  29,  the  inner  end  of 
which  communicates  with  a  chamber  within 

65  the  casing  16.     The  regulator  is  set  by  ad- 


1  justing  the  nut  24,  which  turns  the  rod  23  in 
the  desired  direction  to  bring  the  finger  25  to 
the  proper  point  on  the  dial  22,  and  by  this 
operation  the  position  of  the  valve-seat  at  the 
inner  end  of  the  rod  23  relative  to  the  conical  70 
end  of  the  plug  is  varied,  for  the  reason  that 
the  rod  23  is  moved  toward  or  drawn  away 
from  the  valve-plug  19,  according  to  the  di- 
rection in  which  said  rod  is  turned.  The 
:  propertcm'perature within thesterilizing-com-  75 
partment  expands  the  tubular  portion  17  suf- 
ficient to  cause  the  valve-plug  19  to  remain 
unseated,  and  while  in  this  position  the  com- 
.  pressed  air  from  the  pipe  14  passes  through 

the  bore  29  into  the  chamber  within  the  cas-  80 
I  ing,  from  thence  through  the  bores  26  and 
i  28  into  and  through  the  upper  part  of  pipe  14 
!  to  the  diaphragm-valve  15  to  keep  said  valve 
closed.     When  the  temperature  within  the 
i  sterili/Jng-compartment  falls  below  the  proper  85 
;  ixjint,  or  the  point  at  which  the  valve  is  set 
to  actuate,  the  contraction  of  the  tubular  por- 
tion 17  due  to  the  lowering  of  the  tempera- 
ture will  nrJove  the  conical  plug  19,  carried 
by  the  rod  18,  which  is  in  turn  carried  by  the  90 
tubular  portion  17,  toward  and  against  the 
valve-seat  on  the  rod  23,  thus  closing  the  pas- 
sage of  the  compressed  air  through  the  regu- 
lator.    The  supply  of  compressed  air  thus  be- 
ing shut  off  will  allow  the  diaphragm-valve  95 
to  open,  and  steam  is  admitted  to  the  steriliz- 
ing-compartment  through  the  pipe  12.    When 
the  valve  19  closes,  the  air  in  the  upper  part 
of  the  pipe  14  escapes  under  the  steam-pres- 
sure through  a  valve  14*,  (see  Fig.  I,)  which  100 
is  so  adjusted  as  to  always  have  a  small  leak. 
31  represents  a  pipe  forming  a  communica- 
tion between  the  leg  5  of  the  cooling-compart- 
ment and  the  suction  side  of  a  rotary  pump 
30  of  any  well-known  construction.  105 

31"  and  31'are  pii>es  forming  a  communica- 
tion between  the  discharge  side  of  the  pump 
30  and  the  leg  of  the  attemperating-compart- 
ment.     The.  pipes  31,  31",  and  31'  and   the 
pump  30  servo  to  conduct  the  water  from  the   1 10 
inner  leg  of  the  cooling-compartment  to  the 
inner  leg  of  theattemiMirating-compartment, 
:  thus  bringing  water  that  has  been  heated  in 
cooling  the  hat  beer  in  the  cooling-compart- 
ment into  the  attemperating -compartment,   115 
!  where  the  waste  heat  is  utilized  for  the  pre- 
1  liminary  or  initial  heating  of  the  beer. 
I      Between  the  pipeSl'and  pipe 31'  isa  valve 
i  32,  (sec  Figs.  VII  and  VIII,)  this  valve  con- 
trolling the  passage  of  water  from  the  pump  i2c 
to  the  leg  2.     The  valve  32  comprises  a  glob- 
ular casing  divided  centrally  by  a  partition 
32"  into  two  compartments  32L'  and  32'',  con- 
nected together  by  a  passage-tube  32b,  into 
which  leads  the  pipe  31",  while  the  pipe  31'  125 
'  is  connected  to  the  compartment  321'.     The 
pipe  33,  the  object  of  which  will  be  hereinaf- 
ter set  forth,  connects  to  •  the  compartment 
32''.     Extending  through  the  valve-casing  is 
.  a  valve-stem  35",  operated  by  a  means  here-  13° 


782,878 


inafter  described  and,carryingdisks  32',  which 
'upon  the  movement  of  the  valve-stem  simul- 
taneously close  one  end  of  fcHe  tube  Si!1'  and 
open  theother  end.  When  the  valve  is  in  the 
5  position  shown  by  dotted  lines  in  Fig.  Vlli,  the 
water  circulates  through  the  pipes  31  and  31" 
from  the  leg  5  to  the  Ieg2;  but  when  the  valve 
is  moved  to  the  position  shown  in  full  lines, 
Fig.  VIII.  the  water  circulates  around  the 

10  pump  through  a  by-pipe  33,  which  connects 
the  outlet  of  the  pipe  to  the  inlet,  so  that  at 
this  time  there  is  no  movement  of  the  water 
from  leg  5  to  leg  2,  and  the  water  is  caused  to 
take  this  course  when  the  water  in  leg  2  is  at 

15  the  desired  temperature  through  means  of  a 
regulator  34.  attached  to  the  leg  2  and  con- 
nectec1  to  the  diaphragm  35  of  the  valve  32 
by  means  of  a  compressed-air  pipe  36.  The 
construction  and  operation  of  the  regulator 

20  34  is  the  same  in  all  respects  as  the  construc- 
tion and  operation  of  the  regulator  shown  in 
Fig.  Ill  and  which  has  been  described.  As 
soon  as  the  temperature  of  the  water  in  leg  2 
falls,  beneath  the  desirod  point  the  regulator 

25  operates  and  the  pump  starts  a  circulation  of 
water  from  leg  5  to  leg  2,  the  regulator  act- 
ing to  rowe  the  valve  froo|  the  position  shown 
in  full  lines.  Fig.  VIII,  to  the  position  shown 
in  dotted  lines.  As  soon  as  the  temperature 

30  in  the  leg  2  reaches  the  desired   height  the 
regulator  16  operates  again  and  the  water 
'simply  circulates  around  the  pump  through 
the  pipe  23,  the  pump  being  thus  kept  in  con- 
tinuous operation.     To  complete  the  circula- 
rs tion  between  legs 'Sand  5,u  connection  is  made 
between  legs  1  and  6  by  the  use  of  a  pipe  37, 
(see  Fig.  I,)  the  cold  water  produced   by  the 
final  heating  of  the  beer  thus  passing  around 
the  legs  6  and  5  and  acting  to  keep  down  the 

4°  temperature  in  these  legs  which  has  been  cre- 
ated by  the  hot  beer  as  it  passes  through  these 
•legs  from  the.  sterilizing-compartmejit. 

While  I  have  described  somewhat  in  detail 
the  construction  and  operation  of  the  regu- 

4_'  Jatorsand  the  pump  circulating  system  for  the 
purpose  of  illustrating  the  operation  of  the 
machine  that isshown  in thedrawings,  yetl  do 
not  make  any  claims  therefor  in  this  applica- 
tion, as 'the  same  is  the  subject-matter  of  the  in- 

50  vention  claimed  in  my  application  referred  to. 
I  will  now  proceed  to  describe  the  features 
that  are  specially  claimed  in  this  application 
and  which  may  be  used  either  with  or  with- 
out the  regulator  and  circulating  system  that 

55  have  been  described. 

As ., stated,  the  pasteurization  of  the  beer 
takes,  place  in  the  portions  3  4.  of  the  conduit, 
the  b6er  being  gradually  heated  from  the  time 
it  enters  the  machine  and  while  it  is  passing 

60  through\the  compartment  1  2  of  the  machine. 
Necessarily  the  temperature  in  the  main  por- 
tion of  the  compartment  1  2  must  be  lower 
than  the  sterilizing  temperature  in  the  com- 
partment 3  4,  for  if  the  cooled  bottles  were 

65  at  first  subjected  to  the  temperature  of  the 


sterilizing  heat  they  would  be  broken.     The 
beer  is  therefore  gradually  heated  as  it  ad- 
vances toward  the  sterilizing-compartment; 
but  so  far  as  I  know  no  pasteurizer  has  ever 
been  made  wherein  the  beer  has  been  heated  70 
to  approximately  the  maximum  temperature 
of  the  sterilizing-compartment  before  enter- 
ing said  compartment,  and  therefore  it  passes 
part  way  through  the  sterilizing-compartment 
before  it  has  been  raised  to  the  desired  tern-  75 
perature  for  pasteurization.     Beer  has  to  be 
subjected  to  the  pasteurizing  heaMi  sufficient 
length  of  time  tojihoroughly  effect  pasteuri- 
zation and  when,  as  heretofore,  it  lias  been 
moved  part  way  through  the  pasteurizing-  80 
compartment  before  reaching  the  maximum 
temperature  it  has  to  move   corresponding 
slower  in  order  to  be  subjected  to  the  maxi- 
mum pasteurizing  heafc'a  'sufficient  length  "of 
time  before  leaving  the  sterilizing-compart-  85 
ment.     It  is  the  principal  object  of  my  pres- 
ent invention  to  provide  a  means  whereby  the 
beer  will   be   heated    to  approximately   the, 
maximum  temperature  of  the  sterilizing-com- 
partment before  entering  said  compartment,  90 
so  that  upon  entering  the  compartment  it  is 
heated  approximately  to  the  maximum  degree, 
and  therefore  is  subjected  to  the  maximum 
temperature  all  the  time  that  it  is  passing 
through  the  sterilizing-compartment,  the  re-  95 
su  It  being  that  the  maclii  ne  can  be  operated  con- 
siderably faster  and  its  capacity  corresiwnd- 
ingly  increased.   Toaccomplish thisencl,  1  pro- 
vide the  "Upper  portion  of  the  attemperating- 
compartment  of  the  conduit  with  a  chamber  or  i  oo 
enlargement  40,  which  is  in  communication 
with  the  upper  portion  oj:'  leg  2  of  the  attem- 
perating-compartment,  and  means  for  heating 
the  fluid  in  this  chamber  is  provided  and  which 
may  consist  of  a  steam-pi  i*  41.     The  fluid  is  105 
heated  in  this  chamber  to  as  an  approximately 
high  a  temperature  as  that  qf  the  sterilizing- 
compartment  of  the  conduit,  so  that  as  the 
bottles  are  passing  through  the  last  part  of 
the  attemperating- compartment    they   pass  no 
through  approximately  as  high  a  temperature 
as  that  of  the  sterilizing-compartment,  and 
they  thus  enter  the  sterilizing-compartment 
at  as  an  approximately  high  a  temperature  as 
thatcontained  in  the  sterilizing-compartment,   115, 
and  thus  they  are  subjected  to  llhe  sterilizing   - 
temperature  all  the  time  that  they  are  pass- 
ing through  the  sterilizing-compartment  of 
the  conduit.     It  will  be  observed  that  legs  2 
and  3  of  the  conduit  are  connected  by  a  closed  1 20 
elbow,  so  that  the  bottles  do  not  pass  into  the 
open  air  as  they  are  conducted  from  leg  2  to 
leg  3,  but  remain  in  approximately,  the  same 
temperature  as  that  to  which  they  have  been 
subjected  before  passing  from  one  leg  to  the  125 
other.     The  legs  4  and  5  are  likewise  con- 
nected  by  an  elbow,  so  that  the  beer  at  this 
point  i.«  not  exposed  to  the  atmosphere  while 
moving  from  one  leg  to  the  other,  and  thus  at 
no  place  in  the  machine  i.s  the  beer  subjected  130 


783,878 


to  atmospheric  temperature  from  the  time  it 
enters  the  machine  until  the  time  it  leaves. 

The  steam-pipe  41  is  provided  with  a  dia- 
phragm-valve 42,  connected  to  the  chamber  40 
5  by  means  of  a  pipe  43,  provided  with  a  regu- 
lator 44,  that  corresponds  in  construction  and 
operation  to  the  regulator  13,  so  that  the 
steam  is  automatically  turned  on  and  off  in 
the  pipe  41  as  the  temperature  in  the  cliam- 

10  ber  40  rises  above  or  falls  below  the  temper- 
ature which  the  regulator  has  been  set  to  main- 
tain. 

In  order  to  maintain  a  substantially  uniform 
temperature  between  the  two  parts  of  the 

•5  sterilix.ing-compartment,  I  provide  a  pi|>e  51, 
forming  a  communication  between  the  legs  6 
and  4  and  being  connected  to  a  rotary  pump 
52,  like  the  pump  30,  of  any  well-known  con- 
struction to  cause  a  circulation  of  water  bc- 

10  tween  the  two  points  in  the  stcrilizing-com- 
partment. 

The  delivery  end  of  the  pipe31"is  provided 
with  two  branches,  311'  and  31',  one  of  which 
connects  with  the  upper  end  of  leg  '2,  while 

25  the  other  connects  with  the  chamber  40  di- 
ncctly.  At  the  junction  of  these  branches  is 
a  valve  40",  so  that  more  or  less  of  the  water 
may  be  caused  to  pass  through  either  branch, 
or  all  of  the  water  may  be  caused  to  pass 

30  through  one  of  the  branches.  H.v  regulating 
the  amount  of  water  that  passes  through  the 
branch  that  connects  with  the  chamber  40  the 
area  of  the  hot  water  in  the  upper  part  of  the 
leg  2  will  be  increased  or  diminished,  because 

35  the  greater  the  How  of  water  through  this 
branch  (the  heat  in  the  pipe  41  being  kept  up 
accordingly)  the  greater  will  be  the  How  of 
hot  water  from  the  chamber  40  down  through 
the  leg  2,  so  that  the  beer  will  be  subjected 

4"  for  a  greater  or  less  time,  as  desired,  to  this 
heat  in  leg  2,  that  corresponds  approximately 
to  the  heat  of  the  sterilizing-compartment. 

In  my  application  referred  to  the  endless 
carrier  pusses  beneath  rollers  or  pulleys  lo- 

45  cated   in   the  lower  elbows  of  the  conduit. 
Tln'se  pulleys  occupy  considerable  room  and 
necessitate  the  use  of  a  long  elbow,  ami  they 
necessarily  cause  the  bottle-carrying  recepta-  j 
clcs  to  traverse  the  elbow  j  a  considerable  dis-  ! 

5°  tunce  beneath  the  upper  bends  of  the  elbows,  ; 
the  result  of  which  is  that  the  bottles  go 
through  a  different  temperature  of  water  as  ; 
they  round  the  elbows  from  what  they  were 
in  before  starting  to  pass  through  the  elbows  \ 

55  and  a  different  temi>erature  from  what  they  ' 
are  in  when  they  emerge  from  the  elbows. 
This  is  due  to  the  fact  that  with  a  long  elbow, 
which  is  necessitated  by  the  use  of  wheels,  i 
the  water  in  the  upper  part  of  the  elbow  is  i 

60  much  warmer  than  the  water  in  the  lower 
part  and  is  of  approximately  the  same  tem- 
perature as  the  water  in  the  two  legs  of  the 
compartment  above  the  bend  of  the  elbow, 
this  difference  in  tcmpe rating)  being  due  to  . 


the  fact  that  there  is  a  large  amount  of  prac-  65 
tically  dead  cool  water  in  the  lower  part  of 
the  elbow,  for  the  warm  water  that  circu- 
lates from  one  leg  to  another  of  the  comimrt- 
ment  of  course  passes  through  the  upper  part 
of  the  elbow,  it  being  lighter,  and  leaves  the  70 
water  in  the  lower  part  of  the  elbow  practi- 
cally undisturbed,  which  becomes  chilled,  the 
result  being,  as  stated,  that  the  beer  is  passed 
through  colder  water  as  it  rounds  the  elbow 
than  >t  left  before  reaching  the  elbow  and  75 
that  it  enters  after  it  leaves  the  elbow.     This 
is  objectionable,  as  it  is  not  desirable  to  have 
the  beer  chilled  or  cooled  down  in  tempera- 
turff  while  passing  from  one  leg  to  another  of 
a  compartment.     To  obviate  these  difficulties,  80 
1  journal  fri<-ti<>n-rollers  45  in  these  lower  el- 
bows to  receive  the  carrier.     By  using  the 
rollers  instead  of  wheels  a  shallow  elbow  can 
be  employed,  and  the  temperature  of  the  wa- 
ter in  the  lower  part  of  the  elbow  is  practi-  85 
call.y  the  same  as  the  temperature  of  the  wa- 
ter in  the  legs  on  each  side  of  the  elbow  and 
there  is  practically  a  circulation  of  all  of  the 
water  in  the  elbow,  as  the  volume  there  is  prac- 
tically the  same  as  it  is  in  the  vertical  parts  90 
of  the  legs.     As  shown  in  Figs.  V  and  VI, 
these  rollers  are  mounted  on  studs  46,  secured 
to  the  outer  wall  of  the  conduit  by  means  of 
shanks  47,  provided  with  nuts  48,  gaskets  49 
being  employed  to  make  a  tight  joint.     The  95 
rollers  are  preferably  provided   with  dove- 
tailed hardwood  fillers  50,  that  form  a  jour- 
nal-bearing between  the  rollers  and  the  studs. 
By  using  these  friction-rollers  the  carrier  can 
pass  close  up  to  the  inner  bends  of  the  elbows,   100 
as  shown  in  Fig.  I. 

I  do  not  herein  claim  a  pasteurizer  compris- 
ing a  pair  of  water-legs  forming  an  attemper- 
aling-compartment,  a  pairof  water-legs  form- 
ing a  sterilizing-compartment,  a  pairof  water-  I05 
legs  forming  a  cooling-compartment,  means 
for  conveying  the  substance  to  be  sterilized 
through  said  legs,  and  means  for  creating  a 
circulation  of  water  between  the  attemperat- 
ing-compartment  and  cooling -compartment,  no 
as  such  forms  the  subject-matter  of  my  appli- 
cation tiled  September  lii,  1901,  Serial  No. 
75,509,  Patent  No.  701,622. 

By  forming  the  legs  that  constitute  the  at- 
temperating,  sterilizing,  and  cooling  compart-  1 15 
ments  in  their  separated  form  and  connecting 
them  at  the  top  and  bottom  by  elbows  atmos- 
pheric air  is  allowed  to  circulate  between  the 
different  l«>gs,so  that  the  temperatureof  one  leg 
will  not  radiate  to  another  ami  effect  thetem-  "2° 
perature  of  the  water  in  such  other  leg. 

1  claim  as  my  invention— 

1.  A  pasteurizer  having  an  attemperating- 
com  part  ment,a  sterilizing-compartment, amia 
cooling-compartment  said  attemperating-com-  125 
partment  being  provided  with  means  for  heat- 
ing the  substance  under  treatment  to  approxi- 
mately as  high  a  temperature  as  that  of  the 


782,878 


stprilizihg-compartment  just  before  the  sub- 
stance leaves  the  at  tomperating-compartment, 
substantially  ;i^  described. 

2.  A  pasteu ri/er  having  an  attemperating- 
5  compartment,asteriliy.ing-compartrnent,and a 

cooling-compartment,  all  formed  in  a  continu- 
ous conduit,  said  attemperating-compartment 
being  provided  with  means  for  heating  the 
substance  under  treatment  to  approximately 
10  as  high  a  temperature  as  that  of  the  steriliz- 
ing -compartment  just  before  the  substance 
leaves  the  attemperating-comi>*rtment,  sub- 
stantially as  set  forth. 

3.  A  pasteurizer  consisting  of  an  uttempcr- 
'5  ating  -  compartment,  a  sterilising- compart- 
ment, and  a  cooling-compartment,  siiid  ^ttom- 
perating- compartment  being  provided   with 
an  enlargement  o'r  chamber  at  its  junction 
with  the  sterilizing-compartment,  and  said 

>o  chamber  being  provided  with  means  for  heat- 
ing tlie  fluid  to  approximately  as  high  a  tem- 


perature as  that  of  the  sterilizing-compart- 
rnent,  whereby  the  substance  being  treated-  is 
heated  to  as  an  approximately  high  a  tempera- 
ture as  that  of  the  sterilizing-compartment  25 
just  before  entering  the  last-mentioned  com- 
partment, substantially  as  set  forth. 

4.  A  pasteurizer  comprising  an  attemperat- 
ing-compartment,  a  sterilizing-compartment, 
and  a  cooling-compartment,  said  attemperat-  30 
ing-compartment  being  provided  with  an  on- 
largment  or  chamber  near  its  junction  with 
the  sterilizing-compartment,  means  for  heat- 
ing the  water  in  said  enlargement  or  chamber, 
and  means  for  causing  a  circulation  of  water  35 
between  the  cooling  -compartment  and  said 
chamber  of  the  attemperating-compartment, 
substantially  as  set  forth. 

WILLIAM  .).  RUFF. 

In -presence  of— 

GERHARD  G.  ARENDS, 
FRANK  A.  LUBBE. 


73? 


No.  798,833.  PATENTED  SEPT.  5,  1905. 

W.  J.  RUFF. 
INTERMITTENT  MOVEMENT  IN  PASTEURIZERS. 

APPLICATION  FILED  DEO.  5,  1904. 

2  SHEETS- SHEET  1. 


No.  798,833.  PATENTED  SEPT.  5,  1905. 

W.  J.  RUFF. 
INTERMITTENT  MOVEMENT  IN  PASTEURIZERS. 

APPLICATION  FILED  DEC.  5,  1904. 

IEETS-8HEET  2. 


«_- ^-, 

757  a-  >-> 
7^^ 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM  J.  RUFF,  OF  QUlNCY,  ILLINOIS. 
INTERMITTENT  MOVEMENT  IN   PASTEURIZERS. 


No.  798,833. 


Specification  of  Letters  Patent. 

Application  filed  December  6, 1904.    Serial  No.  236,526. 


Patented  Sept.  5, 1905. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  WILLIAM  J«  RUFF,  a  citi- 
zen of  the  United  States,  residing  at  Quinc.y, 
in  the  county  of  Adams  and  State  of  Illinois, 
5  have  invented  certain  new  and  useful  Improve- 
ments in  Intermittent  Movements  for  Pasteur- 
izers, of  which  the  following  is  a  full,  clear, 
and  exact  description,  reference  being  had  to 
the  accompanying  drawings,  forming  part  of 

ic  this  specification. , 

'My  invention  relates  to  an  intermittent 
movement  for  imparting  a  step-by-step  move- 
ment to  the  bottle-carrier  of  a  pasteurizer  in 
which  the  receptacles  of  the  beer  or  other  ma- 

1 5  terial  to  be  pasteurized'  are  made  to  pass  suc- 
cessively through  vertically-superposed  strata 
of  a  heat-transferring  medium  for  gradually 
raising  and  then  gradually  lowering  the  tem- 
perature of  the  goods  contained  in  such  recep- 

20  tacles.  In  other  words,  the  material  is  made 
to  ascend  or  descend  through  different  strata 
of  a  medium  adapted  to  transfer  heat  to  the 
material  to  be  pasteurized  or  transfer  it  from 
said  material,  according  to  the  stage  of  the 

25  pasteurization  through  which  the  material  is 
passing.     By  this  intermittent  movement  the 
material  is  not  only  subjected  during  the  pe- 
riods of  rest  to  the  temperature  of  the  medium 
'  in  which  the  receptacles  are  found  at  the  re- 

30  spective  steps,  but  during  the  periods  of  rest 
the  baskets  or  other  receptacles  of  the  carrier 
may  be  loaded  and  unloaded  as  they  are  suc- 
cessively presented  at  the  proper  points  for 
receiving  and  discharging  the  material  to  be 

35  treated. 

The  improvement  is  well  adapted  for  use  in 
pasteurizers  such  as  illustrated  in  United 
States  Letters  Patent  issued  to  me,  Nos. 
701,622  and  767,962,  dated,  respectively,  June 

4°  8,  1902,  and  August  16,  1904,  and  one  issued 
to  A.  A.  Busch  et  al.,  No.  713,952,  dated  No- 
vember 18,  1902. 

The  object  of  the  present  improvement  is  to 
provide  for  an  intermittent  movement  of  the 

45  conveyer  in  a  pasteurizer  as  distinguished 
from  a  continuously-moving  conveyer,  this 
intermittent  movement  being  deemed  much 
more  favorable  for  the  pasteurization  for 
reasons  that  I  will  specify  further.  The  mer- 

50  its  of  the  substitution  lie  in  that  I  am  enabled 
to  make  better  use  of  the  different  strata  in 
temperature  in  the  pasteurizer,  more  espe- 
cially in  types  of  such  apparatus  Jn  which 
there  is  means  for  causing  a  very  thoroughly- 


defined  line  of  demarcation  of  temperature  as  55 
between  two  different  strata  of  water,  as  in 
the    patents    enumerated.     These   different 
strata  in  temperature  are  made  use  of  by  the 
intermittent  movement  in  that  the  cages  con- 
taining the  receptacles  holding  material  to  be  60 
pasteurized  are  transferred  by  a  step-by-step 
movement  from  one  stratum  of  temperature 
to  a  different  temperature,  after  'which  they 
are  allowed  to  rest  for  a  stated  period  in  order 
the  better  to  create  an  exchange  of  tempera-  65 
ture  between  the  water  and  the  contents  of 
the  receptacles.     This  results  in  a  more  even 
heating  and  cooling  of  the  material  and  a 
more  thorough  transferring  of  the  tempera- 
tures in  both  directions.     In  carrying  on  the  70 
pasteurization  in  a  pasteurizer  in  which  the 
conveyer  moves  continuously  the  water  that 
enters  the  cages  containing  the  receptacles  is 
displaced  .very  gradually  and  there' is  no^-'an 
immediate  complete  exchange  of  temperature  75 
taking  place  within  the  conveyer-cages  when 
the  cages  move  from  one  temperature  stratum 
to  another,  owing  to  lack  of  rapid  circulation 
from  the  cages.     By  moving  the  conveyer 
intermittently  the  cages  are  suddenly  moved  80 
forward  step  by  step,  as  there  is  less  circula- 
tion in  the  cages  and  between  the  receptacles 
'therein  than  there  is  in  the  water  surround- 
ing the  cages.     The  rapid  movement  of  the 
conveyer  through  the  stratified  temperature  85 
zones  causes  the  water  to  be  expelled  from  the 
cages  rapidly,  so  that  it  is  displaced  and  im- 
mediately replaced  by  either  hotter  or  colder 
water  as  soon  as  the  cages  reach  the  next 
stratum  of  temperature.     In  this  way  I  am  90 
enabled  to*  get  the  direct  benefit  of  each  sep- 
arate stratified  course  of  water  and  its  tem- 
perature conditions.     The  cages  stop  in  their 
respective  positions  in  each  stratified  course 
of  water  a  stated  length  of  time  in  order  to  95 
absorb  and  give  off  temperatures  to-and^from 
the  water  surrounding  the  receptacles  in  the 
cages.     This  is  much  to  be  preferred  over  a 
continuous  movement  in  that  it  insures  a  more 
complete  and  even  pasteurization  of  the  ma-  too 
terial  over  what  can  be  obtained  in  a  continu- 
ously-moving conveyer,  as  in  that  case  cur- 
rents are  produced  which  f6llow  a  less  defined 
course  and  as  a  consequence  of  which  some  of 
the  receptacles  containing  material  to  be  pas-  105 
teurized  are  affected  more  than  others. 

Figure  I  is  a  side  elevation  of  a  portion  of 
a  pasteurizer  with  my  intermittent  movement 


798,833 


applied  thereto.  Fig.  II  is  an  enlarged  side 
elevation  of  the  main  portion  of  my  move- 
ment. Fig.  Ill  IH  a  section  taken  on  line  III 
111,  Fit;'.  II.  Fig.  IV  is  a  action  taken  on 
5  line,  IV  IV,  Fig.  II.  Fig.  V  is  a  view,  partly 
in  elevation  and  partly  in  vertical  section. 

A  designates  a  portion  of  a  pasteurizer  (sec 
Fig.  I)  that  may. lie  of  the  form  illustrated  in 
either  of  the  patents  hereinbefore  alluded  to 
jo  or  of  any  other  desirable  form. 

15  is  an  endless  carrier  (such  as  is  shown  in 
the  patents  referred  to)  that  operates  in  the 
tank  of  the  pasteurizer  and  the  holders  C  of 
which  may  be  in  the  form  of  baskets,  as  shown, 
15  or  of  any  other  suitable  formation.  The  car- 
rier B  operates  upon  sheaves  Dand  I)'.  (Indi- 
cated by  dotted  lines,  Fig.  I.) 

1  designates  a  shaft  to  which  the  sheaves  D 
are  lixed,  and  2  is  a  shaft  to  which  the  sheaves 
20  1)'  are  lixed. 

3  is  a  notched  wheel  carried  by  the  shaft  1, 
and  4  is  a  bifurcated  throw-lever  that  strad- 
dles the  notched  wheel  3and  thearmsof  which 
are  loosely  fitted  to  the  shaft  1.  Upon  the 
2-5  inner  faces  of  the  arms  of  the  throw-lever  are 
guides  5. 

6  is  a  pawl  slidably  positioned  between  the 
guides  5  to  reciprocate  within  the  throw-le- 
ver.    This  pawl  is  adapted  for  engagement 
30  with  the  notched  wheel  3,  as  seen  in  Figs.  II 
and  III,  and  it  is  provided  with  an  aperture 
7.     The  pawl  is  held  projected  to  the  notched 
wheel  by  a  spring  8,  which  bears  at  one  end 
against  the  pawl  and  the  other  end  of  which 
35  rests  against  a  seat  4',  that  is  an  integral  part 
of  the  throw-lever. 

D  designates  a  driving-shaft  to  which  power 
is  applied  from  any  suitable  source. 

10  is  a  crank-disk  fixed  to  the  shaft  9  and 
40  bearing  peripheral  bosses  11  and  12,  that  are 
offset  from  each  other,  so  that  they  travel  in 
different  paths. 

13  is  a  wrist-pin  projecting  from  one  side 
of  the  disk  10  and  forming  a  part  of  said  disk. 
45       14  is  a  pitman  having  at  one,  end  a  box  15, 
that  is  loosely  titled  to  the  wrist-pin  13.     At 
the  other  end  of  said  pitman  is  a  box  1(5,  that 
is  pivoted  to  the  outer  end  of  the  throw-lever 
4  by  a  pin  17.     The  pitman  14  by  its  connec- 
50  tion  to  the   crank-disk  and  the  throw-lever 
provides  for  the  imparting  of  rocking  move- 
ment to  the  throw-lever  during  the  rotation 
of  the  crank-disk  10,  and  when  the  throw-le- 
ver is  rocked  and  the  spring-pressed  pawl  fi 
55  is  seated  in  one  of  the,  notches  of  the  wheel  3 
and  the  notched  wheel  is  in  freed  condition  ro- 
tation is  imparted  to  said  wheel  and  the  shaft 
1,  to  which  it  is  lixed,  so  that  the  conveyer- 
> supporting  sheaves  1)  will  be  moved  to  cause 
do  travel  of  the  bottle-carrier  to  a  degree  corre- 
sponding to  the  movement  imparted  to  said 
notched  wheel. 

IX  designates  a  catch-bolt  that  is  recipro- 
cally positioned  in  a  guide   1'.),  located  adja- 
6s  cent  to  the  notched  wheel  3  and  the  point  of 


which  is  adapted  to  enter  the  notches  of  said 
wheel  to  prevent  retrograde  rotation  of  the 
wheel  under  a  certain  condition  that  will  here- 
inafter be  referred  to.  The  catch-bolt  has 
connected  to  it  the  shank  20,  that  operates  70 
through  a  suitably-supported  bracket  21  and 
is  surrounded  by  an  expansion-spring. 22,  lo- 
cated between  the  head  of  the  catch-bolt  and 
said  bracket  and  by  which  the  bolt  is  nor- 
mally pressed  toward  the  notched  wheel  3.  75 

23  is  a  pull-rod  having  one  of  its  ends  con- 
nected to  the  catch-bolt  shank. 

24  is  a  pull-lever  to  which  the  other  end  of 
the  pull-rod  23  is  pivoted.     The  pull-lever  24 

|  is  rockingly  supported  at  its  lower  end  by  a  80 
shaft  25,that  is  mounted  in  a  bracket  26,  suit- 
ably supported.     At  the  upper  or  free  end  of 
the  pull-lever  24  is  a  roller  27,  that  is  posi- 
tioned in  the  path  of  travel  of  the  crank-disk  . 
boss  11,  so  that  it  is  engaged  by  said  boss  85 
when  the  boss  travels  thereto  during  the  ro- 
tation of  the  crank-disk. 

28  designates  a  second  pull-lever  mounted 
upon  the  shaft  25  independently  of  the  pull-le- 
ver 24  and  bearing  at  its  upper  or  free  end  a  90 
roller  29,  that  is  positioned  in  the  path  of  travel  ' 
of  the  crank-disk  boss  12,  so  that  said  boss  will 
strike  thereagainst  when  it  is  rotated  thereto. 
30  is  a  connecting-rod,  pivoted  at  one  end 
to  the  pull-lever  28,  and  31  is  a  bell-crank  le-  95 
ver,  to  one  arm  of  which  the  other  end  of  said 
connecting-rod  is  pivoted.     This  bell-crank 
lever  is  mounted  upon  a  rock-shaft  32,  mount- 
ed upon  the  catch-bolt  guide  19,  and  the  sec- 
ond or  free  arm  of  said  lever  extends  in  a  di-  100 
rection  toward  the  spring-controlled  pawl  6, 
carried  by  the  throw- lever  4.  so  that  it  will 
enter  the  aperture  in  said  pawl  when  the  pawl 
is  moved  thereto  by  the  rocking  of   he  throw- 
lever.  105 

The  operation  of  my  movement  as  thus  far 
explained  is  as  follows:  The  crank -disk  10 
rotates  in  the  direction  indicated  by  the  ar- 
row, Fig.  II,  and  while  its  crank-pin  is  trav- 
eling upon  a  dead-center  with  respect  to  the  no 
pivot-pin  17,  that  connects  the  pitman  14  to 
the  throw-lever  4,  the  crank-disk  boss  11 
travels  against  the  roller  27  of  the  pull-lever 
24,  thereby  rocking  said  pull-lever  and  caus- 
ing the  catch-bolt  18  to  be  withdrawn  from   115 
|  the  notched  wheel  3.     As  the  crank-disk  con- 
I  tinues  to  rotate  to  carry  the  crank-pin  13  from 
'  the  position  seen  in  full  lines  to  the  position 
seen  in  dotted  lines,  Fig.  II,  the  pitman  14  is 
j  drawn  forwardly  arid  the  throw -lever  4  is   120 
!  rocked  to  rotate  the  notched  wheel  3,  shaft  1, 
|  and  sheaves  thereon  a  distance  cor  responding 
|  to  tiie  space  between  the  notches  in  which  the 
i  pawl  6  is  seated  and  the  notch  next  in  advance 
of  the  one  in  which  it  is  seated.     When  the  125 
sheaves  are  so  rotated,  the  carrier  H  has  a 
movement  impacted  to  it  corresponding  to 
the  spacing  of  the  bottle-holders.     The  move- 
ment of  the  throw-lever,  as  stated,  carries  the 
pawl  0  to  the  free  arm  of  the  bell-crank  lever  130 


798,833 


31,  and  said  arm  moves  into  the  aperture  in 
said  pawl,  as  seen  in  dotted  lines,  Fig.  II. 
At  this  time  the  frank-disk  having  made  a 
half-revolution  its  boss  12  is  brought  to  the 
5  roller  29  of  the  pull-lever  28,  and  said  boss  acts 
against  said  roller  to  throw  said  pull-lever 
rearwardl.v  and  through  the  medium  of  the 
connecting-rod  30  rocks  the  free  arm  of  the 
bell-crank  lever  31  upwardly  for  the  purpose 

10  of  withdrawing  the  pawl  6  from  the  notch  in 
which  it  was  previously  seated.  Previous, 
however,  to  the  withdrawal  of  said  pawl  the 
catch-bolt  18  enters  into  a  notch  in  the  wheel 
3,  being  projected  thereinto  by  the  spring  22 

15  as  soon  as  the  throw-lever  4  is  rocked  to  the 
limit  of  its  movement.  It  will  be  understood 
that  the  point  of  the  catch-bolt  rides  against 
the  periphery  of  the  notched  wheel  between 
notches  thereof  while  the  wheel  is  being  ro- 

20  tated  subsequent  to  the  withdrawal  of  the 
catch  -  bolt,  as  previously  explained.  The 
notched  wheel  being  now  held  by  the  catch- 
bolt,  retrograde  rotation  thereof  is  prevented 
and  the  wheel  held  while  the  rotation  of  the 

25  crank-disk  10  is  continued  to  bring  the  wrist- 
pin  back  to  the  starting-point  and  return  the 
throw-lever  to  its  former  position  and  permit 
entry  of  the  pawl  6  into  the  notch  of  the  wheel 
3  next  adjacent  to  that  it  was  seated  in  for  the 

30  next  ope  ration,  the  pawl  riding  off  of  the  bell- 
crank  arm  onto  the  notched  wheel  as  the  throw- 
arm  is 'returned. 

For  the  purpose  of  imparting  rotation  to 
the  shaft  2,  that  carries  the  sheaves  D',  so  that 

35  said  sheaves  may  be  driven  supplernentarily  to 
the  driving  of  the  shaft  1, 1  utilize  a  reach-rod 
33,  that  is  connected  at  one  end  to  the  pivot-pin 
1 7  in  the  pull-lever  4  by  a  box  34.  The  other  end 
of  said  reach-rod  is  pivotally  connected  by  a 

4°  box  35  to  a  bifurcated  supplemental  throw- 
lever  36,  the  arms  of  which  are  loosely  mount- 
ed upon  the  shaft  2.  37  is  a  ratchet-wheel 
fixed  to  the  shaft  2,  and  38  is"  a  spring-pressed 
pawl  mounted  in  the  throw-lever  36  and  en- 

45  gaging  the  ratchet-wheel  37.  This  construc- 
tion provides  for  actuation  of  the  shaft  2  simi- 
lar .to  the  actuation  of  the  shaft  1  as  each 
movement  of  the  throw-lever  4  is  cbmmui- 
cated  to  the  lever  36  through  the  medium  of 

50  the  reach-rod  33,  and  when  the  last-named  le- 
ver is  actuated  in  a  forward  direction  it  causes 
rotation  of  the  shaft  2,  due  to  the  engagement 
of  the  pawl  38  with  the  ratchet-wheel  37. 
39  is  a  catch-bolt  mounted  in  a  guide  40  and 

55  having  its  point  presented  to  the  ratchet-wheel 
37.  The  catch-bolt  is  pressed  forwardly  by 
a  spring  41,  and  it  acts  to  prevent  retrograde 
rotation  of  the  ratchet-wheel  37  when  the  pawl 
38  is  being  returned  after  it  has  carried  said 

60  ratchet-wheel  in  a  forward  direction. 

The  supplementary  mechanism  for  operat- 
ing the  second   shaft  2  of  my  intermittent 
movement  is  of  more  particular  utility  in  con- 
stantly taking  up  the  slack  in  the  carrier  of 
65  the  pasto.urizer  and  imparting  movement  to 


the  carrier  to  compensate  for  wear  therein,  so 
that  the  carrier  may  be  conducted  in  a  uni- 
form manner. 

It  is  to  be  understood  that  while  I  have 
shown  only  two  shafts  driven  by  the  move-  70 
ment  herein  described  any  greater  number 
may  readily  be  driven  by  properly  connecting 
the  additional  shafts  to  the  movement  by  suit- 
able means,  such  as  reach-rods. 

1  am  aware  that  a  German  patent  has  been  75 
issued  to  Anders  Anderson  Pindstofte,  dated 
December  9, 1896,  for  sterilizers,  and  I  do  not 
claim  herein  anything  shown  and  described 
in  said  patent.     There  is  no  provision  in  the 
apparatus  described  in  this  patent  for  causing  80 
a  step-by-step  movement  of  the  conveyer,  the 
apparatus  embracing  merely  a  tank  to  con- 
tain a  solid  shallow  body  of  water  and  a  con- 
veyer operating  through  said  body  of  water, 
which  is  stopped  from  time  to  time  for  un-  85; 
loading  and  loading  purpose,  but  which  has 
no  contemplation  of  an  intermittent  move- 
ment, whereby  the  cages  of  the  conveyer  are 
constantly  carried  forward  step-by-step  for 
the   purpose  of   subjecting  the   receptacles  90 
therein  and  their  contents  to  different  tem- 
perature strata  of  water  in  a  pasteurizer. 

I  claim  as  my  invention — 

1.  The  combination  with  the  carrier  of  a 
pasteurizer  in  which  the  receptacles  ascend  or  95 
descend  through  varying  strata  of  heat-trans- 
ferring medium,  of  means  for  imparting  in- 
termittent movement  to  said  carrier,  substan- 
tially as  set  forth. 

2.  The  combination  with  the  carrier  of  .a  ioc 
pasteurizer  in  which  the  receptacles  succes- 
sively pass   through   vertically  -  superposed 
strata  of  varying  temperatures,  of  means  for 

in) parting  intermittent  movement  to  said  car- 
rier, and  means  for  holding  said  carrier  at  105 
rest  periodically  after  movement  has  been  im- 
parted thereto,  substantially  as  set  forth. 

3.  The  combination  with  the  carrier  of  a 
pasteurizer  in  which  the  material  to  be  treated 

is  passed  vertically  through  varying  strata  of  1 10 
temperatures,  a  sheave  on  which  said  carrier 
operates,  and  a  shaft  carrying  said  sheave;  of 
means  for  imparting  intermittent  movement 
to  said  shaft,  substantially  as  set  forth. 

4.  A  pasteurizer  having  means  for  develop-  115 
ing  vertically-superposed  strata  of  varying 
temperatures  and  means  causing  the  material 

to  be  treated  to  ascend  or  to  descend  through 
said  strata  of  temperatures,  by  intermittent 
movements.  120 

5.  A  pasteurizer  having  means  for  develop- 
ing vertically-superposed  strata  of  varying 
temperatures  and  means  causing  the  material 
to  be  treated  to  ascend-  or  to  descend  through 
said  strata  of  temperatures  by  intermittent  125 
movements;  the  periods  of  rest  between  said 
interrnittent  movements  occurring  while  the 
material  is  subjected  to  the  different  temper- 
atures. 

6.  An -apparatus  for  pasteurizing  compris-  130 


798,833 


ing  means  for  developing  vertically  -super- 
posed strata  of  heat-transferring  medium  of 
varying  temperatures  and  means  causing  tlie 
material  to  be  treated  to  ascend  or  to  descend 
through  said  strata  to  be  brought  to  rest  in 
each  of  said  strata  successively  for  a  suitable 
period  to  enable  the  temperature  of  each 


stratum  to  produce  the  desired'1  effect  on  the 
material  to  be  treated. 

WILLIAM  J.  RUFF. 

In  presence  of— 

HRNRY  DAMHORST, 
FRANK  A.  LDKBK. 


\i  O 


No.  801,693. 


PATENTED  OCT.  10,  1905. 
W.  J.  RUFF. 
PASTEURIZER. 

APPLICATION  FILED  JAH.  30,  1905. 

.  SHEETS-SHEET  1. 


•* 


No.  801,693. 


PATENTED  OCT.  10,  1905. 
W.  J.  RUFF. 
PASTEURIZER. 

APPLICATION  FILED  JAN.  30,  1905. 

4  SHEETS— SHEET  2. 

a 


PATENTED  OCT.  10,  1905. 


No.  801,693. 


W.  J.  RUFF. 
PASTEURIZER. 

APPLIOATIOK  TILED  JAI.  30,  1905. 


:  SHEETS-SHEET  : 


No.  801,693. 


PATENTED  OCT.  10,  1905. 


W.  J.  RUFF. 
PASTEURIZER. 

APPLICATIOH  FILED  JAH.  30,  1905. 


4  SHEETS-SHEET  4. 


33 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM  J.  RUFF.  OF  QUINCY,  ILLINOIS. 
PASTEURIZER. 


No.  801,693. 


Specification  of  Letters  Patent.  Patented  Oct.  10,  1905. 

Application  filed  January  30, 1905.    Serial,No.  243,275. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  WILLIAM  J.  RUFF,  a  citi- 
zen of  the  United  States,  residing  in  Quincy, 
in  the  county  of  Adams  and  State  of  Illinois, 
5  have  invented  certain  new  and  useful  Improve- 
ments in  Pasteurizers,  of  which  the  following 
is  a  full,  cleat,  ana  exactdescription,  reference 
being  had  to  the  accompanying  drawings, 
forming  part  of  this  specification. 

ro.  The  object  of  my. invention  is  to  provide 
suitable  means  for  pasteurizing  beer  wherein 
the  heating  agent  is  applied  to  the  beer  going 
into  the  machine  with  a  gradually-increasing 
temperature  and  which  heating  agent  is  ap- 

15  plied  to  the  beer  as  it  leaves  the  machine  with 
a  corresponding  gradual  decrease  of  tempera- 
ture. 

A  furtner  object  of  my  invention  is  to  con- 
struct a  beer-pasteurizer  wherein  no  cooling- 

20  water  is  made  use  of,  but  where  the  lower  tem- 
perature of  the  cold  beer  entering  the  pasteur- 
izer is  utilized  to  lower  the  temperature  of  the 
beer  after  it  has  been  pasteurized  and  is  being 
discharged  from  the  machine. 

25  My  invention  consists  in  a  pair  of  endless 
chains  moving  in  horizontal  planes  and  carry- 
ing between  them  carriers  adapted  to  receive 
•the  bottled  beer,  a  plurality  of  basins  or  tanks 
arranged  beneath  the  chains  and  carriers,  a 

30  corresponding  plurality,  of  tanks  arranged 
above  the  chainn  and  carriers,  and  various  con- 
nections whereby  water  is  taken  from  the  tanks 
below  the  carriers  and  delivered  to  the  tanks 
above  the  carriers,  from  whence  said  water 

35  discharges  into  the  carriers  and  finally  returns 
to  the  lower  tanks  or  basins. 

Figure  I  is  a  longitudinal  section  taken  ap- 
proximately through  the  center  of  a  pasteur- 
izer of  my  improved  construction,  this  view 

40  being  in  the  nature  of  a  diagrammatical  view 
and  illustrating  principally  the  chains,  car- 
riers, and  tanks.  "Fig.  11  is  a  side  elevation 
of  the  pasteurizer,  parts  thereof  being  broken 
away.  Fig.  Ill  is  an  end  elevation  of  one  of 

45  the  carriers  made  use  of  in  carrying  out  my 
indention.  Fig.  IV  is  a  vertical  section  taken 
on  line  IV  IV,  Fig.  III.  .  Fig.  V  is  a  perspec- 
tive view  of  one  end  of  a  modified  fefrm  of  the 
carrier.  Fig.  VI  is  a  vertical-  section  taken 

50  longitudinally  through  the  center  of  the  ma- 
chine. Fig.  VII  is  a  plan  view  of  one  end  of 

,  one  of  the  carriers.  Fig.  VILI  is  a  detail  ver- 
tical section  taken  at  the  end  of  one  of  the  car- 
riers through- the  discharge-valve  thereof  and 

55  showing  a  device  for  automatically  opening 
said  discharge-valve.  Fig.  IX  is  a  horizontal 


section  taken  on  line  IX IX,  Fig.  VIII.  Fig. 
X  is  an  enlarged  transverse  section  taken  on 
line  X  X,  Fig.  II.  Fig.  XI  is  an  -enlarged 
detail  section  taken  on  line  XI  XI,  Fig.  X.  60 
Fig.  XII  is  a  view  showing  the  interior  ar- 
rangement of  one  of  the  valves,  herein  desig- 
nated by  the  numeral  43. 

1  indicates  the  housing  of  Vny  improved 
pasteurizer,  which  is  of  an  elongated  box  form  65 
havingw,  flat  top  2,  framed  together  by  the  suit- 
ably-arranged timbers  3  and  supported  by 
posts  4.     The  housing  thus  constructed  is  en- 
tirely closed,  with,  the  exception  of  the  top 
forward  corner,  which  is  left  open,  as  indi-  70 
cated  by  5,  through  which  opening  the  beer 
is  placed  in  and  removed  from  the  carriers  of 
the  machine.     Located  beneath  the  housing 
are  three  rectangular  tanks  or  basins  A,  B, 
and  C.     The  bottom  section  6. of  the  housing,  75 
beneath  the  front  end  or  the  end  in  which  the 
opening  5  is  formed,  slopes  gradually  down- 
wardly from  the  extreme  outer  end  ot  said 
housing  to  the  top  of  the  tank  A.     A  bottom 
section  7  slopes  gradually  downward  from  the  80 
rear  side  of  the  tank  A  to  the  front  side  of 
the  tank  B.     A  bottom  section  8  slopes  grad- 
ually downward  from  the  rear  side  of  the 
tank  B  to  the  front  side  of  the  tank  (J,  and  a  • 
fourth  bottom  section  9  slopes  from  the  ex-  85 
treme  rear  end  of  the  housing  downwardly  to 
the  rear  wall  of  said  tank  C.     Arranged  on 
the  sides  of  the  housing,  at  each  end  thereof, 
are^A-shaped  frames  10,  provide'd  with  bear- 
ings 11  at  their  upper  ends,  in  which  are  jour-  90 
naled  for  rotation  the  shafts  12,  that  extend 
transversely  through  the  side  .walls  of   the' 
housing  1 .    On  the  forward  one  6f  these  shafts 
12  is  mounted  a  beveled  gear-wheel  13,  with   . 
which  meshes  a  pinion  14,  carried  by  a  shaft  95 
15,  suitably  driven.     Inside  the  housing  and 
upon  the  shafts  12  are  mounted  the  sprocket- 
wheels  16,aronnd  correspond  ing  pairs  of  which 
pass  the  endless  chains  17.     These  chains  are 
made  up  of  elongated  links  18,  pivotally  con-  too 
nected  together  by  bolts  or  pins  19,  and  each 
link  is  provided  with  a  bifurcated  end  20,  that 
receives  the  teeth  of  the  sprocket-wheel  16. 
While  I  prefer  to  construct  the  chain  in  the 
manner  just  described,  any   other   suitable  105 
sprocket-chain  could   be  utilized.'   The  car- 
riers 21  are  positioned  between  each  oppo- 
sitely-arranged pair  of  links  18,  these  carriers 
each  comprising  a  rectangular  open-top  body 
22,  to  which  is  secured  in  any  suitable  man-  no 
ner  the  end  walls  28.    -Fixed  to  these  end 
walls  23  and  projecting  outwardly  therefrom 


801,693 


are  trunnions  24,  on  which  arc  mounted  roll- 
ers 25,  and  the  outer  ends  of  said  trunnions 
pass  through  the  links  18  and  receive  nuts  26 
on  their  outer  ends. 

5  Formed  in  the  top  of  each  of  the  end  walls 
23  is  a  row  of  apertures  27,  or  the  upper  end 
of  said  end  walls  may  be  cut  away,  as  indi- 
cated by  28  in  the  modification  shown  in  Fig. 
V.  Formed  in  one  of  the  end  walls  23  of 
10  each  carrier  are  one  or  more  discharge-aper- 
tures 29,  that  are  normally  closed  by  a  valve 
30,  which  is  provided  with  a  stem  31,  that 
project®  through  the  end  wall.  A  leaf-spring 
32  is  secured  to  the  inner  face  of  the  end  wall 
15  provided  with  this  valve,  the  free  end  of  said 
leaf -spring  bearing  directly  upon  the  rear  side 
of  said  valve. 

Located  within  the  housing  adjacent  the 
side  walls  thereof  and  extending  longitudi- 

20  nally  between  the  shafts  12  are  beams  or 
channel-bars'  33,  the  tops  of  which  are  pro- 
vided with  grooved  tracks  34,  in  which  the 
rollers  25  travel.  These  beams,  which  are 
supported  by  the  framework  of  the  housing, 

25  support  the  weight  of  the  carriers  of  the  pas- 
teurizer and  the  loads  carried  thereby.  -  Po- 
sitioned on  the  side  wall  of  the  housing  1, 
adjacent  the  ends  of  the  carriers  in  which  the 
valves  30  are  located  and  at  a  point  just  in 

30  front  of  and  slightly  below  the  front  shaft 
12,  is  a  curved  strap  or  plate  35,  that  lies  di- 
rectly in  the  path  of  travel  of  the  valve- 
stems  31,  and  said  strap  or  plate  performs 
the  function  6f  a  cam,  against  which  the  ends 

35  of  the  valve-stems  engage  to  automatically 
open  the  valves  in  the  carriers  just  previous 
to  the  time  when  said  carriers  are  brought 
into  a  position  immediately  below  the  open 
end  5  of  the  housing.  (See  Figs.  VIII  and 

40  IX  and  dotted  lines  Fig.  VI.)  Extending 
transversely  between  the  side  walls  of  the 
housing  and  between  the  two  rows  of  carriers 
:are  a  series  of  vertically-arranged  walls  36, 
that  form  a  series  of  compartments  37,  the 

45  same  being  slightly  wider  than  are  the  car- 
riers 22.  The  bottoms  38  of  these  compart- 
ments slope  gradually  from  the  ends  toward 
the  center,  and  a  discharge  -  opening  39  is 
formed  in  the  bottom  of  each  compartment. 

50  Positioned  on  top  of  the  housing  1  and  over 
the  left-hand  end  thereof  and  above  the  tank 
A  is  a  tank  or  water-tight  compartment  D. 
On  top  of  the  center  of  the  housingand  above 
the  tank  B  is  a  second  tank  or  water-tight 

55  compartment  E,  and  on  top  *of  the  right- 
hand  end  of  the  housing  and  above  the  tank 
C  is  a  third  tank  or  compartment  F.  Posi- 
tioned on  top  of  the  center  of  the  housing  1 
and  alongside  of  the  tank  D-is  a  header-pipe 

60  40,  into  the  under  side  of  which  are  tapped 
short  sections  of  discharge-pipes  41,  that  lead 
downwardly  through  the  top  of  the  housing 
and  terminate  just  above  the  path  of  travel 
of  the  tops  of  the  upper  series  of  carriers. 

65  These  discharge-pipes  41  are  so  arranged  as 


that  they  are  directly  above  the  .centers  of 
the  compartments  37,  previously  described. 
Leading  from  the  tank  D  to  the  header-pipe 
40  is  a  T-union  42,  in  which  is  located  a  suit- 
able cut-off  valve  43,  the  stem  44  of   which  70 
projects  horizontally  outward  to  the  side  of 
the  machine.     Header-pipes  45  and  46,  simi- 
lar in  every  way  to  the  header-pipe  40  just 
described,  occupy    corresponding    positions . 
adjacent   the  tanks  E  and  F,   respectively,  75 
said  last-mentioned   header-pipes  being  pro- 
vided  with  the  discharge -pipes  41   and  T- 
unions  to  said  tanks  E'and  F. 

Arranged  in  suitable  bearings  47  immedi- 
ately in  front  of  each  tank  at  the  side  of  the  80 
housing  is  a  shaft  48,  on   which  is  fixed  an 
arm  49,  to  the  free  end  of  which  is  pivotally 
connected  the  outer  end  of  the  valve-stem  44. 
Fixed  to  each  shaft  48  is  an  arm  50,  the  end 
of  which   carries  a  weight  51,   the  normal  85 
tendency  of  which  is  to  retain  the  arm  49  in 
the  position  seen  in  Fig.  X,  with  the  valve- 
stem  44  pulled  out  to  its  limit  of  movement, 
each  valve  43  being  closed  when  the-  parts 
occupy   these   positions.     Carried    by    each  90 
shaft  48  is  a  third  arm  49",  to  the  lower  end 
of  which  is  pivotally -connected   the  upper 
,end  of  a  vertically-arranged  rod  52,  the  lower 
end  of  which  is  connected  to  the  forward  end 
of  a  lever  53,  that  passes  through  an  aperture  95 
54  in  the  side  wal!  of  the  housing.     This  le- 
ver 53  is  fulcruraed  at  55  and  has  its  inner 
end  bent  downwardly  and  then  curved  rear- 
wardly,  as  indicated  by  56,  which  curved  end 
lies  directly  in  the  path  of  travel  of  the  roll-  100 
ers  25.     (See  Figs.  X  and  XI. ) 

The  mechanism  just  described  is  for  the 
purpose  of  automatically  opening  and  closing 
the  valves  43,  and  it  will  be  understood" that 
there  is  an  independent  operating  mechanism  105 
for  each  valve.  If  desired,  the  entire  valve 
mechanism  can  be  dispensed  with  and  the 
water  can  be  pumped  continuously  from 
tanks  A,  B,  and  C  through  an  ordinary  set 
of  pipe-headers  40,  45,  and  46.  no 

Located  adjacent  each  of  the  tanks  A,  B,    . 
and  C  are  rotary  pumps  57",  57b,  and  57°, 
and  suitable  tubular  connections  58  lead  from 
the  tanks  A,  B,  and  C  to  said  pumps.    Lead- 
ing from  said  pumps' upwardly  and  discharg-  115 
ing,  respectively,  into  the  tanks  D,  E,  and  F 
are  suitable  tubular  connections  59.     Suit- 
ably located  in  each  tubular  connection  59  is  a 
temperature-regulator  60  of  any  of  the  well- 
known  forms,  to  and  from  which  leads  a  small   izc 
compressed-air  pipe  61,  the  valve  in  the  reg-    j 
ulator  60  controlling    the    passage    of    air    . 
through  said  last-mentioned  pipe.     Located 
adjacent  the  side  wall  at  the  base  of  each  of 
the  tanks  A,  B,  and  C  is  a  horizontal  pipe  62,  i«,j 
one  end  63  of  which  leads  into  the 'tank  ad-  \ 
jacent  to  which  it  is  positioned.     The. oppo- 
site end  of  each  pipe  62  is  provided  with  a 
steanvepector  64,  which  discharges  into  its 
respective  tank,  to  which  ejector  64  Jeads  a 


801,693 


steam-pipe  65.     Each  steam-ejector  64  is  pro- 
vided with  a  diaphragm-  valve  -controlling 
mechanism  66  of  any  well-known  form,  to 
which   mechanism    the-  corresponding  com- 
5  pressed-air  pipe  61  leads.     Tapped  into  each 
•one  of  the  pipes  62  is  a  water-supply  pipe  67, 
and  leading  from  each  of  the  pipes  62  is  a 
drain-pipe  68,  the  latter  each  being  provided 
,  with  a  valve  69.     The  water-supply  pipe  67, 
10  leading  into  the  pipe  62  of  the  tank  A,  is  pro- 
vided with  a  cut-off  valve  70,  to  the  stem  of 
which  is   fixed  a  crank  71.     Rotatably  ar- 
ranged in  the  upper  portion  of  the  side  wall 
of  the  tank  A  is  a  shaft  72,  on  the  inner  end 
15  of  which,  inside  said  tank,  is  fixed  an  arm  73, 
carrying  a  float  74:     To  the  outer  end  of  said 
shaft  72  is  fixed  an  arm  75,  and  a  rod  76  con- 
nects the  end  of  this  arm  75  with  the  free  end 
of  the  crank  71,  this  mechanism  providing 

20  means  for  automatically  opening  the  valve 
70  in  the  water-supply  pipe  67  when  the 
water  in  the  tank  A  -is  lowered  beyond  the 
required  level.  Located  in  the  tank  A  at  any 
suitable  point  and  at  the  proper  height  is  An 

25  overflow-pipe  77. 

The  operation  of  my  improved  pasteurizer 
is  as  follows:  In  pasteurizing  beer  in  a  ma- 
chine of  the  foregoing  description  it  is  desir- 
able that  the  water  in  tank  A  be  of  a  tempera- 

3°  ture  approximately  100°  Fah"  inheit,  the  wa- 
ter in  the  'tank  B  at  a  temperature  of  about 
125°  Fahrenheit,  and  the  water  in  the  tank-C 
at  a  temperature  of  approximately  142£c  Fah- 
renheit. To  maintain  these  temperatures,  the 

35  various  regulators  60  are  so  set  as  that  they 
will  act  to  allow  air  or  other  fluid  underpres- 
sure to  flow  through  the  pipes  61  and  cause 
thediaphragm-valve-operating  mechanism  66 
to  be  actuated  to  open  the  steam-ejectors  64 

4°  to  allow  steam  to  enter  the  tanks  A,  B,  and 
C  whenever  the  temperatures  fall  below  the 
proper  temperatures  that  are  required  to  be 
maintained  in  said  tanks.  The  driving  mech- 
anism 13,  14,  and  15  of  the  pasteurizer  is 

45  preferably  arranged  or  driven  as  that  the 

sprocket  wheels  and  chains  move  intermit- 

,    tently  or  with  a  stop  movement— that  is,  the 

carriers  are   stopped    for  a   predetermined 

length  of  time  intermittently  during  their 

5°  travel  through  the  housing — and  the  chains 
and  carriers  are  so  spaced  as  that  the  carriers 
of  the  top  row  or  those  entering  the  machine 
and  traveling  toward  the  rear  one  of  the 
sprocket-wheels  16  will  Stop  directly  beneath1 

55  the. discharge-pipes  41  and  over  the  chambers 
37,  while  the  lower  row  of  carriers  passing 
out  of  the  machine  and  to  ward*  the  front  one 
of  the  sprocket-wheels  16  stop  at  points  im- 
mediately beneath  the  upper  row  of  carriers 

60  and  beneath  the  discharge-apertures  39  in  the 
bottom  of  the  chambers  37.  The  pumps  57", 
57b,  and  57°  being  start<  .the  water  will  be 
drawn  from  the  tanks  A,  B,  and  C  and  be  de- 
livered, respectively,  into  the  tanks  D,  E,  and 

*5  F  or  to  headers  40,  45,  and  46.     The  carriers 


are  loaded  and  unloaded  through  the  opening 
5  in  the  housing  during  the  time  the  carriers 
are  stopped,  and  after  said  carriers  are  loaded 
they  travel  for  ward  ly  through  the  machine  im- 
mediately beneath  the  discharge-pipes  41,  the  70 
rollers  25  riding  on  the  tracks  34.  Whenever 

j.  one  of  the  rollers  25  contacts  with  the  curved 
lower  end  56  of  the  first  of  the  levers  53,  the 
corresponding  shaft  48  will  be  roclted  and  the 
"corresponding  valve-rod  44  will  be  moved  in-  75 
wardly,  opening  the  valve  43  of  the  tank  D,  and 
.  water  therefrom  will  discharge  through  the  T 
connection  42,  open  valve  43,  into  the  header 
40,  and  from  thence  through  the  discharge- 
pipes  41  into  the  carriers  immediately  below  80 
saici  pipes.  The  stay  or  rest  of  each  receptacle 
beneath  ihe  respective  discharge-pipes  41  is 
of  sufficient  duration  or  length  of  time  to  per- 
mit a  flow  of  water  equal  to  the  capacity  of 
the  respective  receptacles.  As  the  receptacles  85 
are  quite  shallow,  being  only  about  twelve 
inches  in  depth,  and  as  the  flow  of  water  from 
the  pipes  41  is  a  forced  flow,  (due  partly  to 
gravity  and  partly  to  the  fact  that  the  tanks 
D,  E,  and  F  are  closed  tanks  into  which  the  90 
water  is  discharged  by  the  force-pumps  37a.) 
it  to  a  great  extent  displaces  the  water  in  the 
tanks,  or  at  least  thoroughly  mixes  therewith, 
and  thus  acts  to  change  the  temperature  units 
of  the  beer  in  the  bottles.  The  levers  53  and  95 
corresponding  valve-opening  mechanisms  are 
so  arranged  as  to  hold  the  valves  open  during 
the  period  of  time  that  the  carriers  are  stopped, 
so  that  water  at  a  temperature  of  approxi- 
mately 100°  Fahrenheit  pumped  into  the  tank  100 
D  from  the  tank  A  is  being  discharged  into 
the  carriers  which  have  just  been  loaded  with 
the  cold  beer.  When  the  carriers  beneath  the 
tank  D  become  tilled  with  water,  the  overflow 
will  discharge  through  the  apertures  27  and  105 
passdown  wardly  into  thecompartments37,and 
from  thence  the  water  will  discharge  through 
the  apertures  39  in  the  bottoms  of  said  com- 
partments into  the  carriers  immediately  be- 
neath said  compartments,  which  latter  carriers  no 
are  the  ones  immediately  over  the  tank  A  and 
which  are  about  to  pass  out  of  'the  pasteur- 
izer. The  foregoing  operation  is  repeated 
simultaneously  with  the  two  succeeding  pairs 
of  tanks  B  and  E  and  0  and  F,  the  water  n$ 
ojf  a  temperature  of  approximately  125°  Fah- 
renheit being  pumped  from  the  tank  B  into 
the  tank  E  and  being  discharged  therefrom 
through  the  header  45  and  its  discharge- pipes 
into  the  carriers  beneatlf-the  tank  E  and  12° 
thence  passing  downwardly  fnto  the  compart- 
ments 37  and  carriers  beneath  said  compart- 
ments and  finally  back  into  the  tank  B.  The 
water  at  a  temperature  of  approximately  142° 

!  Fahrenheit  is  pumped  from  the  tank  C  into   '25 

'  the  tank  F  and  discharges  from  thence  down- 
wardly through  the  pairs  of  carriers  arranged 
one  above  the  other  and  finally  passing  back 
into  said  tank  C.  it  will  be  noted  that  in-rny 

i  improved  pasteurizer  the  water  of  gradually-  13° 


801,693 


increasing  temperatures  is  applied  to  the  beer 
in  the  carriers  as  the  same  travel  along  in  the 
upper  part  of  the  housing  from  the  front  pair 
of  sprocket-wheels  toward  the  rear  pair,  and 
5  when  the  beer  in  said  carriers  reaches  the  first 
outlet-pipe  41  of  header  46  it  is  receiving  water 
of  the  maximum  temperature,  and  from  this 
point  on  back  to  rear  sprocket-wheels  16  and 
through  ^he  lower  portion  of  the  housing  up 
10  to  a  point  immediately  below  said  mentioned 
outlet-pipe  41  in  "header  46  this,  maximum- 
temperature  application  is  .maintained  con- 
tinuously. After  leaving  the  point  where  the 
maximum  temperature  is  last  applied  the  tem- 

-15  peratureof  the  waterapplied  to  the  beer  grad- 
ually decreases  as  the  water  delivered  to  the 
ingoing  carriers  overflow^  and  is  caused  to 
discharge  into  the  corresponding  outgoing 
carriers.  As  a  result  the  beer  is  gradually 

20  brought  up  to  the  maximum  temperature  and 
correspondingly  brought  back  to  the  mini- 
mum temperature  of  the  water  in  the  pas- 
teurizer, and  in  so  doing  said  beer -is  very 
effectually  pasteurized.  It  is  desirable  that 

25  the  outgoing  beer  be  cooled  so  that  it  can,  be 
readily  handled  when  taken  from  ths  car- 
riers, and  by  my  improved  construction  the 
low  temperature  of  the  water  delivered  to 
the  first  ingoing  carrier  is  also  delivered  to 

30  the  last  outgoing  carrier,  for  the  reason  that 
said  carriers  are  arranged  one  above  the  other, 
and  the  water  from  the  upper  carrier  after 
being  cooled  by  coming  in  contact  with  the 
cold  bottles  of  beer  will  discharge  into  the" 

35  lower  outgoing  carrier  and  cool  said  beer  to 
the  desired  degree.  The  beer  in  the  successive 
ingoing  carriers  beneath  the  tank  D,  receiv- 
ing water  of  a  temperature  approximately  100° 
Fahrenheit,  will  gradually  become  heated  to 

40  a  higher  degree,  and  at  the  samet  time  the 
water  discharging  into  said  carriers  will  be- 
comecorrespondingly  cooled  by  coming  in  con- 
tact with  the  receptacles  containing  the  beer, 
and  said  cooler  water  being  displaced  by  the 

45  water  of  a  higher  temperature  discharging 
from  the  pipes  41. will  pass  through  the  aper- 
tures 27  and  discharge  downwardly  into  the 
compartments  37,  from  thence  into  the  corre- 
sponding outgoing  carriers  beneath  said  com- 

50  partments,  and  finally  out  of  said  carriers  back 
into  the  tank  A.  This  action  of  gradually 
heating  the  ingoing  and  correspondingly  cool- 
ing the  outgoing  beer  is  carried  out  as  the 
carriers  pass  beneath  the  tanks  E  and  F  and 

55  over  the  tanks  B  and  C.  The  temperatures 
in  the  tanks  A,  B,  and  C  are  kept  at  the  proper 
degrees  by  the  action  of  the  regulators  60, 
whidh  control  the  inlet  of  steam  into  said  tanks. 
Just  previous  to  the  time  that  the  carriers  are 

60  brought  into  the  open  end  5  of  the  housing 
the  valve-stems  31  successively  contact  with 
the  plates  or  straps  35  and  the  valves  30  are 
opened,  to  be  so  held  while  the  carriers  are 
stopped,  which  allows  all  the  water  in  said 

65.  carriers  to  discharge  out  through  the  openings 


!  29  onto  the  inclined  bottom  6  and  from  thence 
i  into  the  tank  A.    The  weights  51  and  various 
I  connections  automatically  close  the  valves  43 
]  in  the  pipes  40,  45,  and  46  immediately  after 
the  rollers  25  pass  from  beneath  the  bent  lower  70 
ends  56  of  the  levers  53,  and  said  valves  re- 
main thus  closed  while  the  carriers  are  mov- 
ing to  their  next  stopping-point,  thus  cutting 
off  the  flow -of  water  into  the  carriers  while 
the  latter  are  moving.  7  , 

In  the  foregoing  description  the  chains  and 
carriers  are  specified  as  being  moved  inter- 
mittently, and  while  this  movement  is  pref- 
erable it  is  not  necessary,  as  practically  the 
same  results  could  be  obtained  in  a  machine  80 
where  the  carriers  travel  continuously  instead 
of    intermittently.     Where  t  the  'continuous 
movement  is  used,  the  valves  43  and  their  ac- 
tuating mechanisms  would  be  done  away  with    . 
and  the  water  would  be  pumped  continuously  85 
from-  the  tanks  A,  B,  and  C  into  the  tanks  or 
headers  on  top  of  the  housing.  The  movement 
of  the  carriers  in  a  pasteurizer  of  my  improved 
construction  is  necessarily  very  slow,  and  I 
find  that  the  time  required  to  obtain  the  best  90 
results  for  pasteurization  -  is  approximately 
forty  minutes,  and  the  movement  of  the  chains 
and  carriers  may  be  correspondingly  timed, 
so  that  this  period  of  time  will  elapse  from 
the  first  application  of  the  water  of  maximum  95 
temperature  to  the  carriers  containing  the 
beer  to  the  time  of  the  final  application  of  the 
water  of  maximum  temperature  to  said'  car- 
riers.   This  initial  and  final  application  of  the 
water  of  maximum  temperature  takes  place  190 
under  the  left-hand  one  of  the  discharge-pipes 
41  of  the  header  46  and  immediately  beneath 
the  left-hand  end  of  the  tank  F. 

It  will  be  seen  that  I  have  produced  a  pas- 
teurizer wherein  the-  beer  in  the  carriers  is  105 
very  gradually  heated  step  by  step  until  it 
reaches  the  maximum  temperature  required 
for  pasteurization,  the  highest  temperature 
of  water  in  the  machine  being  the  same  as  the 
temperature  required  for  perfect  pasteuriza-  no 
tion.  In  other  words,  it  is  not  necessary  to 
heat  any  of  the  water  to  a  higher  tempera- 
ture than  a  proper  degree  required  to  com- 
pletely pasteurize  the  beer  or  other  product 
placed  in  the  carriers.  US 

.1  claim  as  my  invention— 
-.!•  In  a pasteurizer,an  endlessconveyer,car- . 
riers  arranged  on  said  conveyer  for  receiving 
the  product  to  be  pasteurized,  meanswhereby 
warming-water  is  delivered  to  the  carriers,  120 
means  whereby  water  of  maximum  temperar 
ture  is  delivered  to  the  carriers,  and  means 
for  directing  said  first -mentioned  water  to. 
the  carriers  after  the  latter  have  received  the 
water  of  maximum  temperature,  substantially  i  a  5 
as  set  forth. 

2^  Inapa8teurizer,anendles8conveyer,car- 
riers  moved  by  said  conveyer,  means  where- 
by warming-waterof  varying  temperatures  is 
delivered1  into  said  carriers  mwrns whereby  i<" 


801,693 


water  of  maximum  temperature  is  directed  to 
the  carriers,  and  means  whereby  said  water 
of  varying  temperatures  is  directed  to  the 
carriers  after  the  latter  have  received  the 
5  water  of  maximum  temperature,  substantially 
as  set  forth. 

3.  In  a  pasteurizer,  an  endless  conveyer, 
means  for  moving  said  conveyer   intermit- 
tently, carriers  adapted  to  be  moved  by  said 

10  conveyer  and  which  receive  the  product  to  be 
pasteurized,  means  whereby  Warming-water  is 
directed  to  the  carriers,  means  whereby  wate? 
•of  maximum  temperature  is  directed  to  the 
carriers,  and  means  whereby  said  first-men- 

15  tioned  water  is  directed  to  the  carriers  after 
the  carriers  have  received  the  water  of  maxi- 
mum temperature,  substantially  as  set  forth. 

4.  In  a  pasteurizer,  an  endlessconveyer,car- 
riers  moved  by  said  conveyer,  means  for  im- 

20  parting  an  intermittent  movement-  to  -said 
conveyer,  means  whereby  warming-water  of 
varying  temperatures  is  discharged  into  said 
carriers,  means  whereby  water  of  maximum 
temperature  is  delivered  to  the  carriers,  and 

25  means  whereby  said  water  of  varying  tem- 
peratures is  delivered  to  said  carriers  after 
the  latter  have  received  the  water  of  maxi- 
mum temperature,  substantially  as  set  forth. 

5.  In  a  pasteurizer,  an  endless  conveyer  ar- 
30  ranged  to  move  forward  and  return  beneath 

itself,  carriers  adapted  to  be.  moved  by  said 
conveyer  and  to  receive  the  product  to  be 
pasteurized,  means  whereby  warming- water 
is  delivered  to  the  upper  tier  of  the  carriers, 

35  means  whereby  water  of  maximum  tempera- 
ture is  delivered  to  the  carriers,  and  means 
whereby  said  first-mentioned  water  is  deliv- 
ered to  the  lower  tier  of  the  carriers  after  the 
latter  have  received  the  water  of  maximum 

4°  temperature,  substantially  as  set  forth. 

6.  In  a  pasteurizer,  a  carrier  arranged  to 
move  forwardly  in  one  direction  and  return 
beneath  itself,  carriers  adapted  to  be  moved 
by  said  conveyer  and  to  receive  the  product  to 

45  be  pasteurized,  means  whereby  warming-wa- 
ter of  varying  temperatures  is  adapted  to  be 
delivered  to  the  upper  tier  of  carriers,  means 
whereby  water  of  maximum  temperature  is 


adapted  to  be  delivered  to  said  carriers,  and 
means  whereby  the  water  of  vary  ing  tempera-  50 
tures  is  adapted  to  be  delivered  to  said  carriers 
on  their  return  movement  and  after  they  have 
been  subjected  to  the  action  of  the  water  of 
maximum  temperature,  substantially  as  set 
forth.  ss 

7.  In  a  pasteurizer,  a  carrier  adapted  to  be 
moved  in  one  direction  and  to  return  beneath 
itself,  carriers  adapted  to  be  moved  by  said 
conveyer  and  to  receive  the  product  to  be  pas- 
teurized, means  whereby  warming-water  isde-  60 
livered  to  the  upper  tier  of  carriers,  means 
whereby  water  of  maximum  temperature  is 
delivered  to  the  upper  tier  of  carriers,  means 
whereby  said  water  of  maximum  temperature 

is  delivered  to  the  lower  tier  of  carriers,  and  65 
means  whereby  the  first-mentioned  water  is 
.delivered  to  the  lower  tier  of  carriers  after  the 
latter  have  received  the  water  of  maximum 
temperature,  substantially  as  set  forth. 

8.  In  a  pasteurizer,  a  housing,  an  endless  70 
conveyer  horizontally  arranged  in  said  hous- 
ing, carriers  on  said  endless  conveyer,  a  plu- 
rality of  tanks  arranged  in  the  lower  por- 
tion of  the  housing,  a  corresponding  plurality 

of  tanks  arranged  on  top  of  the.  housing,  75 
means  whereby  pasteurizing- water  is  con- 
veyed from  the  lower  tanks  to  the  upper  tanks,     > 
and  means  whereby  said  pasteurizing-water  is 
conveyed  from   the  upper  tanks   into  and 
through  the  carriers  and  finally  back  into  the  80 
lower  tanks,  substantially  as  set  forth. 

9.  In  a  pasteurizer,  a  plurality  of  rows  of 
carriers  arranged  one  above  the  other,  means 
whereby  said  rows  of  carriers  are  moved  in- 
termittently  in  opposite  directions,  means  85 
whereby  pasteurizing-water  is  delivered  to 
the  upper  row  of  carriers  and  caused  to  over- 
flow therefrom  into  the  lower  row  of  carriers, 
and  means  whereby  all  of  said  carriers  are 
emptied  of  the  pasteurizing  -  water  at  a  cer-  90 
tain  period  of  their  travel,  substantially  as  set 
forth. 

WILLIAM  J.  RUFF. 
In  presence  of — 

GERHARD  G.  ARENDS, 
JOHN  L.  DECKER. 


No.  805,025. 


PATENTED  NOV.  21,  1905. 
N.  F.  NISSEN. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  OCT.  3.  1903. 

3  SHEETS-SHEET  1. 


rU 


-P 


15 


n 


18 


20 


Zl 


m        f\ 


©    ©    IT  go 


/3 


12 


II 


10 


fl 

<7 

\ 


& 


/T7 


B 


F/G2 


=c 

0 

"I*. 

f 

-f\ 

? 

?^y 

? 

8 

8 

8 

? 

8 

8 

8. 

8 

r/63 


/3 


12 


II 


10 


III 


m 


? 


J^-fZ  V&J2  ? 


No.  805,025. 


PATENTED  NOV.  21,  1905. 
N.  F.  NISSEN. 
PASTEURIZING  APPARATUS. 

APPMOATIOH  FILED  DOT.  3,  1903. 

3  SHEETS-SHEET  2. 


FIGS 


/? 

•£= 

o 

i 

O 

2 

0 

o-/77 

i 

c 

i 

1 

i 
1 

O 

6 

-n 

i 

s 

| 

!g 

5 

>5 

§ 

I 

1 

i 

1 

I 

i 

i 

j 

§5 

-v 

1 

V 
J- 

o 

II 

o 

10 

o 

V77 

j 

4 

f 

i 

7 

C 

h 

o 

O 

1 

Q 

i 

0^ 

1 

4 

/ 

> 

7 

O 

I 

c 

E 

^^ 

g 

1 

j 

\ 

i 

I 

2 

1 

H 

5 

i 

5 

© 

(c 

\ 

i 

- 

(f 

2V 

J 

23 

-£  1 

22 

2/ 

2 

0 

! 

n 

/^ 

-D 

o 

pJJ 

O 

o 

O 

°-/77 

1 

\ 

o 

• 


No.  805,025. 


PATENTED  NOV.  21,  1905. 
N.  F.  NISSEN. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  OOT.  3,  1993. 

3  SHEETS-SHEET  3 


.  6. 

Table  of  Manipulation  for 
Pasteurising  Apparatus 


Compartment  Number 


Off 


UNITED  STATES  PATENT  OFFICE, 


NIELS  FREDERIK  NISSEN,  OF  COPENHAGEN,  DENMARK. 
PASTEURIZING  APPARATUS. 


No.  805,025. 


Specification  of  Letters  Patent.  Patented  Nov.  21,  1905. 

Application  filed  October  3,  1903.    Serial  No.  175,695. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  NIELS  FREDERIK  NISSEN, 
engineer,  of   16  Aaboulevard,   Copenhagen, 
Denmark,  have  invented   Improvements  in 
5  Pasteurizing  Apparatus,  of  which  the  follow- 
ing is  a  specification. 

This  invention  relates  to  apparatus  for  pas- 
teurizing beer  and  other  liquids  and  will  be 
described  with  reference  to  the  accompany- 

10  ing  drawings,  wherein— 

Figure  1  shows  the  apparatus  in  plan,  and 
Fig.  2  shows  one  of  the  tanks  in  longitudinal 
vertical  section  on  line  as  y  of  Fig.  1.  Fig.  3 
shows  the  apparatus  provided  with  a  special 

15  cooling  device.  Fig.  4  represents  the  device 
in  the  form  of  two  tanks  side  by  side.  Fig. 
5  shows  the  device  in  the  form  of  several 
tanks  side  by  side,  and  P^ig.  6  is  a  table  illus- 
trating the  temperature  for  different  compart- 

20  ments  at  different  times. 

The  apparatus  consists  of  two  tanks  A  and 
B,  connected  at  the  one  end  by  a  pipe  q  and  at 
the  other  end  by  a  pipe^j  and  a  pump  c.  Each 
of  the  tanks  A  and  B  is  divided  into  a  con- 

25  siderable  number  of  compartments  by  means 
of  transverse  vertical  and  alternating  parti- 
tions a  and  5,  the  partitions  a  extending  from 
the  top  down  to  a  short  distance  from  the  bot- 
tom of  the  box  and  those  marked  5  from  the. 

30  bottom  to  a  short  distance  from  the  top  of  the 
chamber.  Thirteen  such  compartments  are 
shown.  Each  of  the  compartments  is  pro- 
vided with  a  steam-inlet  pipe/,  through  which 
steam  can  be  led  into  the  compartment  from 

35  the  steam-conduit  h  by  opening  the  steam- 
valve  g,  placed  outside  of  the  chamber. 

m  is  an  outlet-cock  placed  in  the  bottom  of 
each  compartment. 

In  preparing  the  apparatus  for  use  it  is 

40  filled  with  cold  water  until  the  water  stands 
about  an  inch  above  the  partitions  marked  i 
or  those  extending  upward  from  the  bottom. 
The  water  is  then  heated  to  different  degrees 
in  the  different  compartments  by  means  of 

45  the  steam-pipes.  A  number  of  the  compart- 
ments (generally  six)  are  heated  to  the  pas- 
teurizing temperature,  and  the  compartments 
on  both  sides  of  these  are  heated  to  different 
degrees  on  a  gradually-reduced  scale,  the  tem- 

5°  perature  of  the  compartments  nearest  the  hot 
compartments  being  highest,  and  the  farther 
the  compartments  are  situated  away  from  the 
hot  compartment  the  less  they  are  heated. 
The  heating  is,  for  instance,  started  at  six 

55  a.  m.,  and  at  seven  o'clock  the  compartments 
have  been  given  the  desired  temperatures,  as 


follows:  The  compartments  11  to  16,  60°  cen- 
tigrade,(the  pasteurizing  temperature;)  10  and 
17,  57°;  9  and  18,  52°;  8  and  19,  47°;  7  and 
20,  43°;  6  and  21,  39°;  5  and  22,  35°;  4  and  60' 
23,  31°;  3  and  24,  26°;  2  and  25,  23°;  1  and 
26,  20°,  or  the  temperature  of  the  cold  water. 
All  the  steam-pipes  except  those  leading  to 
the  hottest  or  pasteurizing  compartments 
are  now  shut.  The  temperatures  which  the  65 
different  compartments  have  attained  are  also 
shown  schematically  on  the  first  line  of  the 
table,  where  the  respective  spaces  in  each 
horizontal  row  represent  the  respective  com- 
partments 1  to  26,  the  figures  in  these  spaces  7° 
representing  the  temperatures  which  they 
have  acquired  at  the  given  time.  Each  hori- 
zontal row  represents  the  temperatures  of 
the  various  compartments  at  the,  time  rep- 
resented by  the  corresponding  figure  in  the  75 
first  vertical  row.  The  circles  in  some  of 
the  compartments  indicate  those  compart- 
ments which  contain  beer.  Compartment  1 
is  now  filled  with  cold  un pasteurized  beer, 
the  steam-pipe  for  compartment  11  is  shut,  8o 
and  the  pipe  for  compartment  17  is  opened  a 
little.  The  pump  c  is  set  at  work  at  such  a 
speed  that  it  shifts  the  water  from  one  com- 
partment to  the  next,  as  from  13  to  14,  in  five 
minutes.  The  water  that  was  in  compart-  85~ 
ment  14  is  thereby  forced  into  15,  the  water 
that  filled  15  is  forced  into  16,  and  so  on 
throughout  the  series.  The  water  from  com- 
partment 26  is  forced  through  the  connecting- 
pipe  q  into  compartment  1,  the  water  from  1  9° 
into  2,  &c.,  the  water  from  12  ioto  13 — in 
short,  the  whole  mass  of  water  with  its  ac- 
quired temperatures  is  moved  forward  one 
compartment  in  the  direction  of  the  pumping. 
At  7.05  the  temperature  of  the  different  com-  95 
partments  is  therefore  as  shown  by  row  2  of 
the  table.  The  circle  in  compartment  1  sig- 
nifies that  this  compartment  has  been  filled 
witli  beer.  The  compartment  2  is  next  filled 
with  cold  unpasteurized  beer.  The  steam-  to° 
valve  to  compartment  12  is  closed  and  the 
valve  to  compartment  18  is  opened.  DuVing 
the  next  five  minutes  the  water  and  the  tem- 
perature of  all  the  compartments  has  moved 
one  compartment  farther  in  the  direction  of  l°5 
the  pumping,  (the  pump  constantly  working 
at  the  same  speed.)  At  7. 10  the  temperature 
of  the  different  compartments  is  therefore  as 
shown  on  row  3.  The  beer  in  compartment 
1  is  now  beginning  to  get  warmed  (23^)  from  I10 
the  warmer  water  that  is  running  into  com- 
partment 1  from  26.  Compartment  3  is  next 


805,025 


filled  with  cold  un pasteurized  beer,  the  steam- 
valve  to  compartment  13  is  closed,  and  the 
steam-valve  to  compartment  19  is  opened  a 
little,  and  during  the  next  five  minutes  the 
5  water  and  the  temperatures  have  again  moved 
one  compartment  in  the  direction  of  the  pump- 
ing. The  temperatures  of  the  different  com- 
partments at  7. 15  is  represented  by  the  fourth 
row.  In  this  way  the  filling  is  constantly 

10  carried  out.  Every  five  minutes  the  next  com- 
partment is  filled  with  beer,  and  the  tempera- 
ture, the  low  as  well  as  the  high,  is  carried 
one  compartment  forward  in  the  direction  of 
the  pumping.  The  beer  in  the  compartments 

15  is  gradually  getting  wanner  and  warmer. 
At  7.55  the  compartment  1  has  reached  the 
highest  temperature,  (see  row  12  on  the  table). 
The  compartment  11  has  been  filled  with  cold 
beer.  From  7.55  to  8.20  (see  row  17)  the  tem- 

20  perature  of  compartment  1  is  constantly  kept 
at  the  highest  temperature,  whereon  the  cool- 
ing is  commenced,  the  beer  gradually  being 
cooled  down  from  the  incoming  colder  water. 
At  9.10  the  beer  in  compartment' 1  has  been 

25  cooled  down  as  far  as  possible  (20")  and  is 
then  removed.  At  9.15  cold  unpasteurized 
beer  is  placed  in  compartment  1,  and  the  beer 
in  compartment  2  has  now  been  cooled  down 
to  the  lowest  temperature  and  is  removed. 

3°  At  9.20  cold  un  pasteurized  beer  is  placed  in 
compartment  2  and  the  beer  in  3  has  been 
cooled  to  the  lowest  temperature  and  is  re- 
moved, and  so  on.  At  the  same  time  the  high- 
est temperature  is  constantly  moved  forward 

35  one  compartment  every  five  minutes.  The 
lowest  and  the  highest  temperatures  are  con- 
stantly kept  diametrically  opposite.  The 
highest  temperature  is  brought  about  by  ad- 
dition of  steam.  The  low  tern  perature  is  con- 

40  stantly  produced  by  the  cold  unpasteurized 
beer  which  every  five  minutes  is  placed  in  the 
apparatus,  and  the  compartments  situated  be- 
tween the  hottest  and  the  coldest  chambers 
contain  water  of  intermediate  temperatures. 

45  If  it  is  preferred  to  cool  the  beer  further  down 
before  removing  from  the  compartments  and 
there  is  a  sufficient  supply  of  cold  water  at 
hand,  cold  water  is  let  into  the  respective  com- 
partments five  minutes  before  the  beer  is  re- 

50  moved,  and  a  corresponding  amount  of  water 
is  let  out  of  the  apparatus  from  the  outlet-cock 
in  in  the  bottom  of  the  compartment  preced- 
ing it  in  the  series.  Suppose,  for  instance, 
that  fthe  cold  water  is  12".  This  cold  water 

55  is  then  at  9.05  let  into  compartment  1  and  the 
cock  M,  in  26  is  opened.  At  9. 10  the  beer  in  1 
is  then  cooled  to,  say,  15°,  and  the  beer  is  re- 
moved. The  cold  water  is  now  let  into  com- 
partment 2,  cock  ni  in  compartment  26  is 

60  closed,  and  cock  in.  in  compartment  1  is  opened. 
At  9.15  the  beer  in  2  has  been  cooled  to  15° 
and  is  removed.  The  cold  water  is  now  let 
into  compartment  3,  the  outlet-cock  in  1  is 
closed,  and  the  outlet-cock  in  2  is  opened,  and 

65  so  on  throughout  the  series.     If  it  is  necessary 


to  cool  the  beer  still  more  before  it  is  removed 
from  the  apparatus,  a  special  cooling  device  is 
put  into  operation.  This  cooling  device  con- 
sists of  a  pump  (I,  connected  with  a  refriger- 
ating-tank  /,  a  water-suction  hose&,  connected  70 
with  the  suction  end  of  the  pump,  and  a  de- 
livery-water hose  ?*, -connected  with  the  re- 
frigerating-tank.  (See  Fig.  4.)  Say,  for  in- 
stance, that  it  is  desired  to  reduce  the  tempera- 
ture to  5°.  The  hose  k  is  then  at  9.05  o'clock  75 
placed  in  compartment  26,  the  pump  d  set  at 
work,  and  the  discharge-hose  »  placed  in  com- 
partment 1.  The  water  from  compartment26 
is  then  drawn  through  the  ref  rigerating-tank 
and  there  cooled  down  to  the  desired  tempera-  80 
ture  (5^)  and  thence  pumped  into  compart- 
ment 1.  The  temperature  of  this  compart- 
ment will  therefore  be  5°.  If  the  pump  rfruns 
with  the  same  speed  as  pump  c,  no  water  will 
pass  directly  from  compartment  26  to  com-  85 
partment  1  through  pipe  q;  but  a  volume  of 
water  equal  to  that  received  from  compart- 
ment 25  will  be  drawn  off  through  pipe  k, 
passed  through  the  ref  rigerating-tank,  and 
thence  through  pipe  ;/.  into  compartment  1,  90 
from  which  point  it  participates  in  the  ordi- 
nary circulation  induced  by  the  pump  c.  The 
beer  in  compartment  1  is  in  this  way  cooled 
down  to  5  .  At  9.10  the  beer  is  removed, 
hose  k  is  placed  in  compartment  1,  hose  «•  in  95 
compartment  2,  and  the  compartment  2  will 
now  in  its  turn  be  cooled  down  to  the  desired 
temperature,  and  so  on.  In  this  way  the  tem- 
perature of  all  the  compartments  is  each  in 
its  turn  brought  down  to  any  temperature  100 
above  the  freezing  point  that  is  wanted  before 
the  beer  is  removed. 

From  the  description  it  is  evident  how  the 
water,  which  from  each  compartment  runs 
into  the  adjoining  compartment,  gradually  T°5 
heats  the  cold  unpasteurized  beer  almost  to  the 
pasteurizing  temperature.  This  temperature 
is  reached  by  addition  of  a  little  steam  and 
kept  there  for  a  definite  time,  then  the  steam 
is  shut  off,  and  the  beer  is  again  cooled  down  n° 
by  the  circulating  colder  water.  The  water 
is  kept  at  the  highest  temperature  through  a 
certain  but  constantly-moving  portion  of  the 
cycle,  and  at  the  diametrically  opposite  point 
of  the  cycle  the  water  is  constantly  cooled  by  "5 
the  cold  bottles  placed  there  every  five  min- 
utes. If  the  water  is  not  thereby  cooled  suffi- 
ciently, an  extra  cooling  device  is  applied,  as 
described. 

The  pipe  q  is  only  a  means  of  connection  >2° 
between  adjacent  ends  of  the  tanks,  while  the 
pump  c  is  the  means  of  circulation.  The  pipe 
q  may  be  omitted  and  the  whole  apparatus 
built  as  one  tank  A,  the  opposite  ends  of  the 
tank  being  connected  through  the  pump  c.  125 
(See  Fig.  3. )  The  apparatus  can  also  be  built 
as  several  tanks  A  B  C  D,  as  shown  in  Fig.  5, 
two  and  two  of  the  tanks  being  connected 
through  the  connecting-pipes  q  q'  </",  while 
only  the  first  and  the  last  compartments  of  130 


805,035 


a 


the  system  are  connected  through  the  circula-  | 
tion-pump  c.     There  are  many  other  ways  in 
which   the   mechanical   arrangement  of   the 
parts  may  be  varied  without  changing  the  es- 
5  sential  character  of  the  device.     I  do  not, 
therefore,  wish  to  be  understood  as  limiting 
my  invention  to  the  exact  apparatus  and  ar- 
rangement of  parts  shown  and  described. 
What  I  claim  is — 

to  1.  An  apparatus  for  pasteurizing  beer  and 
other  bottled  liquids  comprising  a  number  of 
fluid-containing  compartments  connected  to- 
gether in  series  for  circulation  of  their  fluid 
contents,  means  for  separately  heating  the 

15  fluid  in  each  of  said  compartments,  means  for  1 
cooling  such  compartments  as  described  and 
means  for  producing  a  circulation  of  the  fluid  j 
contents  of  said  compartments  throughout  the  i 
series. 

20      2.  An  apparatus  for  pasteurizing  beer  com- 
prising a  number  of  tanks  having  cross-par-  j 
titions  alternately  stopping  short  of  the  top 
and  bottom  of  the  tank,  a  water-circulating 
connection  placing  the  various  compartments 

25  thus  formed  in  series,  a  steam-supply  pipe 
having  a  branch  entering  each  compartment, 
a  controlling-valve  for  each  branch  and  means 
for  supplying  cooling-water  to  any  of  the  com- 
partments. 


3.  An  apparatus  for  pasteurizing  beer  com-  30 
prising  a  number  of  tanks  having  cross-par- 
titions alternately  stopping  short  of  the  top 
and  bottom  of  the  tank,  a  water-circulating 
connection  placing  the  various  compartments 
thus  formed  in  series,  means  for  supplying  35 
heat  independently  to  each  of  the  compart- 
ments at  will,  a  re  frige  rating-tank  and  a  water- 
circulating  mechanism  adapted  to  draw  water 
from  and  deliver  water  to  each  of  the  com- 
partments at  will.  40 

4.  An  apparatus  for  pasteurizing  beer  com- 
prising a  number  of  tanks  having  cross-par- 
titions alternately  stopping  short  of  the  top 
and  bottom  of  the  tank,  a  permanent  water- 
circulating  connection  between  adjacent  end  45 
compartments  of  the  tanks,  a  steam-supply 
pipe  extending  alongside  each  tank,  branch 
pipes  extending  from  the  steam-supply  pipes 
into  each   compartment,    a   valve   for  each 
branch  pipe  and  means  for  drawing  warm  wa-  5° 
ter  from  and  supplying  cold  water  to  each  com- 
partment. 

In  witness  whereof  I  have  hereunto  set  my 
hand  in  presence  of  two  witnesses. 

NIELS  FREDERIK  NISSEN. 
Witnesses: 

C.  Fox  MAUTS, 
MAGNUS  JENSEN. 


ft 


0  G 


No.  806,266.  PATENTED  DEC.  5,  1905. 

C.  A.  KING. 
MACHINE  FOR  PASTEURIZING  BEER. 

APPLICATION  TILED  JULY  20,  1899. 

6  SHEETS-SHEET  1. 


WITN! 


ESSES 


•    ?4       •ZZL***-*'^-  -  • 


No.  806,266.  PATENTED  DEC.  5,  1905. 

C.  A.  KINO. 
MACHINE  FOE  PASTEURIZING  BEER. 

APPLICATION  FILED  JULY  20,  1899. 

6  SHEETS-SHEET  2. 


No.  806,266.  PATENTED  DEC.  5,  1905. 

C.  A.  KINO. 
MACHINE  FOB  PASTEUBIZING  BEER. 

APPLICATION  FILED  JULY  20,  1899. 

6  SHEETS-SHEET  3. 


No.  806,266.  PATENTED  DEC.  5,  1905. 

C.  A.  KING. 
MACHINE  FOR  PASTEURIZING  BEER. 

APPLICATION  FILED  JULY  20,  1899. 

6  SHEETS-SHEET  4. 


No.  806,266. 


PATENTED  DEC.  5,  1905. 


C.  A.  KINO. 


MACHINE  FOB  PASTEURIZING  BEER. 

APPLICATIOU  FILED  JULY  20,  1899. 


6  SHEETS-SHEET  5. 


No.  806,266.  PATENTED  DEC.  5,  1905. 

C.  A.  KING. 
MACHINE  FOR  PASTEURIZING  BEER. 

APPLICATION  FILED  JULY  20,  1899. 

6  SHEETS-SHEET  6. 


VN/I-TN| 


UNITED  STATES  PATENT  OFFICE. 


CHARLES  A.  KING,  OF  MATTAPOISETT,  MASSACHUSETTS. 
MACHINE  FOR  PASTEURIZING  BEER. 


No.  806,266. 


Specification  of  Letters  Patent. 

Application  filed  July  20, 1899.    Serial  Ho.  724,616. 


Patented  Dec.  5,  1906. 


Tit  (if!  n-hcnii  it  HMTJ  concern: 

Be  it  known  that  I,  CHARLES  A.  KING,  of 
Mattapoisett,  in  the  county  of  Plymouth  and 
State  of  Massachusetts,  have  invented  a  new 
5  and  useful  Improvement  in  Machines  Espe- 
cially Adapted  for  Pasteurizing  Beer,  of  which 
the  following  is  a  specification, 

My  invention  has  for  its  object  the  produc- 
tion of  a;machine  whereby  bottled  beer  may 

10  be  expeditiously  and  economically  pasteur- 
ized. 

The  pasteurization  of  the  bottled  beer  to 
destroy  yeast-germs,  &c.,  is  ovdinarily  accom- 
plished by  heat  applied  to  the  bottles.  To 

15  this  end  a  pasteurizing  temperature  of  at 
least  160°  Fahrenheit  is  required,  and  in 
order  that  the  bottles  may  not  be  broken  in 
the  operation  the  heat  must  be  gradually  ap- 
plied and  the  bottles  gradually  cooled  sub- 

20  sequently  thereto.  Water-baths  of  varying 
temperatures,  into  which  the  bottles  are  suc- 
cessively plunged,  are  favored  in  the  art  as  a 
means  of  pasteurization  because  of  the  ease 
with  which  uniformity  in  the  determination 

25  and  maintenance  of  the  proper  temperatures  is 
thereby  secured.  Ordinarily  machines  of  this 
water -tank  type  comprise  several  tanks  or 
baths,  the  pasteurizing-bath  being  a  central 
tank  maintained  at  a  temperature  of  160°  Fah- 

30.  rcnheit  or  over,  while  attem  Derating  and  cool- 
ing baths  on  either  side  thereof  are  main- 
tained at  temperatures  considerably  lower — 
say  90'  Fahrenheit.  In  operation  the  bottles 
entering  the  first  or  warming  bath  at  atmos- 

35  pheric  temperature  are  heated  therein  to  sub- 
stantially the  -temperature  of  that  bath  and 
are  then  passed  into  the  pasteurizing-bath  to 
be  heated  to  the  higher  or  pasteurizing  tem- 
perature. Thence  passing  to  a  third  or  cool- 

40  ing  bath  the  temperature  of  the  bottles  is 
agai n  lowered ,  w hereu pon  they  are  then  passed 
out  of  the  machine.  The  bottles,  however, 
on  entering  the  first  and  second  of  these  tanks 
naturally  act  to  lower  the  temperatures  there- 

45  of  and  upon  entering  the  last-named  tank  to 
raise  the  temperature  of  that  one.  This  ac- 
tion^of  the  heat  of  the  bottles  to  modify  the 
required  bath  temperatures  is  ordinarily  coun- 
teracted by  a  continuous  application  of  heat 

50  to  the  first  tank,  as  well  as  to  the  pasteuriz- 
ing-tank,  and  by  a  simultaneous  cooling  of 
the  last  tank,  these  operations  being  independ- 
ent in  the  sense  that  there  is  no  automatic  ad- 
justment of  temperature  between  the  baths. 

55  1  have  conceived  that  in  an  apparatus  of  this 
type  by  placing  .the  attem perating-tank  and 


cooling-tank  in  proper  relation  to  each  other 
and  to  the  pasteurizing-tank  there  may  be  pro- 
duced a  substantial  equalization  of  tempera- 
ture in  the  attemperating-tank  and  in  the  cool-  60 
ing-tank  and  that  such  condition  may  be  con- 
tinued without  the  further  application  of  heat 
other  than  that  admitted  to  the  pasteurizing- 
tank.  Accordingly  I  have  constructed  a  ma- 
chine which,  briefly,  comprises  the  three  tanks  65 
in  alinement,  a  bottle-carrier  passing  longi- 
tudinally through  them,  and  in  addition  a 
communication  from  the.pasteurizing-tankto 
the  warming-tank,  a  communication  from  a 
point  of  the  warming-tank  remote  from  the  70 
pasteurizing-tank  to  the  bottom  of  the  cool- 
ing-tank, and  an  overflow  from  the  cooling- 
tank.  The  pasteurizing-bath  I  maintain  at 
a  constant  temperature  in  the  usual  way  'by 
the  injection  of  steam.  Although  in  this  ma-  75 
chine  the  action  of -the  water-currents  where- 
by the  heat  is  transmitted  from  tank  to  tank 
is  to  me  not  entirely  certain,  the  logical  ex- 
planation is  as  follows:  The  steam  condensing 
in  the  pasturizing-tank  increases  the  volume  80 
of  <Water  therein,  and  this  tank  being  irt  con- 
nection with  the  first  tank  a  current  of  hot 
water  enters  the  latter  and  tends  to  neutralize 
the  cooling  effect  of  the  cold  bottles  entering 
therein.  The  portion  of  the  warming-bath  85 
remote  from  the  pasteuring-tank  is  of  course 
least  affected  by  the  incoming  current  of  hot 
water,  and  therefore  tends,  to  assume  a  lower 
temperature  than  the  rest  of  that  bath.  From 
this  point  of  the  warming-tank,  however,  is  90 
the  communication  to  the  cooling-tank,  and 
by  reason  of  the  increase  in  volume  in  the 
former,  owing  to  the  hot-water  current  men- 
tioned, a  current  to  the  latter  takes  place. 
Such  current  being  from  the  colder  portion  '95 
of  the  warming-bath  tends  on  entering  the 
cooling-tank  to  neutralize  the  heating  effect 
of  the  bottles  coming  from  the  pasteurizing- 
tank,  and  the  cold  water  from  the  warming- 
tank  entering  the  bottom  of  the  cooling-tank  100 
raises  the  water-level  thereof  and  causes  the 
hotter  ^vater  at  the  surface  to  overflow  to  the 
waste-pipe. 

Having  set  forth  the  general  principle  of 
my  inventionand  my  embodiment  of  the  same,  105 
I  will  now  describe  the  invention  in  detail, 
reference   being  had   to  the  accompanying 
drawings,  in  which — 

Figure  1  is  a  broken  longitudinal  diagram- 
matic section  of  an  apparatus  embodying  my  no 
invention,  Fig.  2  being  a  plan  thereof.     Fig. 
3  is  a  sectional  view  of  the  left-hand  end  of 


806,266 


the  apparatus,  showing  a  portion  of  the  first 
tank.  Fig.  4  is  a  sectional  view  showing  the 
arrangement  of  parts  at  the  division  between 
the  first  and  second  tanks.  Fig.  5  is  a  corre- 
5  spending  view  taken  at  the  division  between 
the  second  and  third  tanks.  Fig.  6  is  a  sec- 
-  tional  view  showing  the  right-hand  end  of  the 
apparatus;  and  Fig.  7  is  a  plan  view  of  the  re- 
ceiving-table at  the  right  of  Figs.  1  and  2 

TO  showing  also  a  portion  of  the  conveyer  in  plan. 

Referring  to  the  drawings,  my  machine  is 

shown  as  a  long  trough-like  structure  with 

end  walls  a  and  d  and  partitions  at  b  and  c  to 

form  three  tanks  ABC,  the  central  tank  B 

15  of  which  is  the  pasteurizing-tank  and  the  tanks 
A  and  0  the  attemperating-tanks.  The  tanks 
have  'pipe  connections  H  (see  Figs.  1,  4,  and 
5)  to  a  water-supply.  In  operation  the  water 
is  maintained  in  the  tanks  at  the  level  indi- 

20  cated  in  the  drawings  by  the  dotted  line  E. 
For  initially  heating  the  several  baths  to  their 
respective  operating  temperatures  the  tanks 
are  provided  with  steam  connections  J.  (See 
Figs.  1,  4,  and  5.)  These  connections  enter 

*5  the  tanks  and  are  there  perforated  to  permit 
steam  to  be  injected  into  the  water  of  the 
tanks  and  condensed.  Ordinarily  in  practic- 
ing my  invention  the  steam  connections  to  the 
tanks  A  and  C  are  used  only  in  bringing  the 

3°  -baths  to  the  proper  temperatures  prior  to  the 
operation  of  the  machine,  after  which  they 
are  closed,  the  temperatures  of  the  baths  A 
and  C  being  then  automatically  maintained, 
as  heretofore  described. 

35  For  providing  communication  from  tank  B 
to  A  there  is  in  the  partition  b  (see  Figs.  1  and 

4)  at  the  water-level  an  opening  in,  and 
through  this  the  hot  water  formed  by  steam 
condensing  in  B  passes  into  tank  A.     From 

40  a  point  in  the  tank  A  just  below  the  water- 
line  a  pipe  M  of  large  cross-section  passes 
around  outside  of  the  tanks  and  enters  the 
tank  C  at  a  point  near  the  bottom  thereof. 
(See  Figs.  1,  6,  and  7.)  Communicating  with 

45  tank  C  at  the  water-leVfei  therein  (see  Fig. 

5)  is  a  drip  or  waste  pipe  ///',  through  which 
hot  water  from  the  surface  of  bath  C  passes 
to  the  sewer  or  waste  through  pipe  K.     For 
draining  the  three  pipes  at  will  each  is  pro- 

5°  vided  with  a  drain-pipe  K,  controlled  by  suit- 
able valves. 

For  feeding  the  bottled  beer  expeditiously 
through  the  machine  I  have  provided  the  fol- 
lowing means:  Extending  'longitudinally 

55  through  the  three  tanks  is  a  way  having  rails 
i1.  This  way  or  track  passes  from  one  tank 'to 
the  other  over  the  partitions  b  and  <•  at  in- 
clines. On  the  track  is  an  endless  carrier 
comprised  of  slats  e,  linked,  as  at  /,  (see  Figs. 

60  3  and  7,)  and  engaging' the  rails  <•*  by  means 
of  rollers  «',  with  which  the  links  at  intervals 
are  provided.  The  rollers  also  engage  a  guard- 
rail e',  whereby  the  carrier  is  maintained  prop- 
erly submerged  and  on  the  .railway  during 

65  passage  through  the  water  -  tanks.     From 


tank  C  the  carrier  passes  over  sprockets/ 
/'  /"  /*  and  around  under  the  machine  to  the 
starting-point  at  tank  A.  The  sprocket  /  is 
the  carrier-driving  gear  and  is  driven  from 
pulley  F1  (see  Fig.  7)  by  means  of  a  worm-  70 
i  gear  F8. 

In  order  that  the  beer,  which  is  conveyed 
in  cases,  may  be  rapidly  supplied  to  the  car- 
rier, I  provide  a  roll  or  idler  g.  The  case  is 
slid  by  the  operator  over  the  rolls  until  it  is  75 
engaged  by  the  carrier.  That  the  carrier  may 
properly  engage  the  cases  and  hold  them  in 
position  during  the  operation  the  slats  <•  are 
at  intervals  provided  with  cleats  e',  one  of 
which  engaging  the  case  from  the  rear  holds  So 
it  stationary  on  the  carrier  in  advancing 
through  the  baths  and  up  the  inclines  of  the 
railway,  while  another  ".leal  in  the  front  of 
the  case  prevents  it  from  sliding  out  of  posi- 
tion when  going  down  the  inclines.  That  the  85 
carrier  may  be  automatically  relieved  of  the 
cases  after  passage  through  tank  C  there  is 
provided  a  second  set  of  rollers  or  idlers  d', 
(see  Fig.  7,)  over  which  the  cases  are  slid  by 
the  action  of  the  carrier,  as-illustrated.  90 

The  operation  of  my  machine  is  as  follows: 
The  tanks  are  first  filled  with  cold  water 
through  the  pipes  H  to  the  level  E,  after  which 
these  pipes  are  closed.  The  steam-pi pesJ  are 
then  opened  to  heat  the  water  in  the  pasteur-  95 
izing-tank  B  to  a  temperature  of  160°  Fahren- 
heit or  over  and  the  water  in  the  tanks  A  and 
C  each  to  a  temperature  of  about  90°.  The 
steam-pipes  to  the  tanks  A  and  C  are  then 
closed  and  the  steam-pipe  to  the  tank  B  ad-  100 
justed  to  supply  heat  to  maintain  the  baths  at 
the  proper  temperatures  during  the  pasteur- 
izing process.  The  baths  beingthus  prepared 
the  process  is  commenced  by  the  operator 
starting  a  case  upon  the  carrier  by  sliding  the  105 
same  over  the  roller  g.  The  case  thus  fed  to 
the  carrier  is  engaged  by  a  cleat  t-8  and  fed  for- 
ward into  the  bath  A.  Here  the  beer  in  the 
case  is  heated  to  a  temperature  of  about  90" 
and  in  turn  the  bath  is  slightly  cooled  by  the  no 
beer.  Passing  from  tank  A  the  case  now  en- 
ters the  bath  B,  where  the  temperature  of  the 
beer  is  raised  to  at  least  160°  Fahrenheit  and 
the  beer  pasteurized,  this  bath  being  also 
slightly  cooled  by  the  beer.  The  slight  cool-  115 
ing  effect  of  the  beer  is,  however,  immediately 
corrected  by  the  steam  constantly  injected  into 
tank  B  and  there  condensed,  this  condensa- 
tion, as  stated,  causing  an  overflow  from  Bto 
A,  thus  raising  the  temi>erature  of  A  to  the  120 
temperature  had  before  the  entrance  therein 
of  the  beer,  whereupon,  in  turn,  there  is  caused 
an  overflow  of  the  slightly  -  cooled  water 
through  connection  m  to  tank  C.  The  beer 
at  160°  passing  on  from  tank  B  to  tank  C  is  1*5 
there  cooled  to  about  90  J.  The  tendency  of 
the  hot  bottles  on  entering  C  from  B  to  raise 
the  temperature  of  bath  C  is  counteracted  by 
the  cool  water  coming  from  A,  which  enter- 
ing the  bottom  of  the  tank  C  is  diffused  up-  130 


806.866 


ward,  causing  an  overflow  of  warm  water  from 
the  surface  of  the.bath  through  the  pipes  if! 
in*  to  the  sewer.  The  case  then  emerging  from 
tank  C  is  slid  by  the  movement  of  the  carrier 
5  over  the  rollers  d'  to  an  operator  at  that  end 
of  the  machine. 

As  case  after  case  is  started  into  the  ma- 
chine by  the  first  operator  the  process  above  is 
automatically  and  continuously  repeated.  Af- 

10  ter  the  quantity  of  beer  desired  to  be  pasteur- 
ized has  been  so  treated  "the  tapks  may  be 
drained  and  cleaned  through  the  pipes  K  by 
opening  the  valves  therein. 
Having  thus  fully  described  my  invention, 

15  what  I  claim,  and  desire  to  secure  by  Letters 
Patent,  is — 

1.  In  an  apparatus  of  the  kind  described,  the 
combination  of  three  tanks  located  in  line,  the 
tank  at  one  end  to  contain  an  attemperating- 

20  bath,  the  tank  at  the  other  end  to' contain  a 
cooling -bath,  and  the  intermediate  tank  to 
contain  a  hot  bath,  said  intermediate  bath  be- 
ing in  communication  with  the  attemperating- 
bath,  means  for  heating  said  intermediate 

25  bath,  and  a  conveyer  suitably  mounted  to 
travel  through  said  tanks  consecutively,  and 
means  for  connecting  the  first  and  last  tanks 
in  series,  whereby, the  temperatures  and  level 
of  the  baths  in  said  tanks  will  be  equalized. 

36"  .2.  In  an  apparatus  of  the  kind  described,  the 
combination  of  three  tanks  located  in  line,  the 
intermediate  of  said  three  tanks  connecting 
with  the  first  of  said  other  tanks,  a  conveyer 
suitably  mounted  to  travel  through  said  tanks 

35  consecutively,  and  a  pipe  connecting  the  end 
.tanks,  said  tank  connections  permitting  of  a 
flow  for  maintaining  constant  temperature  and 
bath-level  in  said  tanks,  as  ahd  for  the  pur- 
poses set  forth.  '•-'. 

40  3.  In  an  apparatus  of  the  kind  described, 
three  or  more  tanks  located  in  line,  means 
whereby  they  may  be  filled  with  water  and 
means  whereby  said  water  may  be  heated, 
and  a  conveyer  suitably,  mounted  to  travel 

IS  through  each  of  said  tanks  in  turn,  and  means 
whereby  said  conveyer  is  moved,  in  combina- 
tion with  a  pipe  connecting  the  end  tanks  and 
provision  for  an  overflow- from  the  pasteuriz- 
ing-tank  to  the  first  tank,  as  set  forth. 

.50  4.  In  an  apparatus  of  .the  kind  described,  a 
series  of  tanks-located  in  line,  a  conveyer  pass- 
ing through  each  of  said  tanks  in  turn,  a  pipe 
connecting  the  end  tanks,  an  overflow  connect- 

.      ing  the  pasteurizing- tank  with  the  first  of  said 

55  tanks,  and  a  drip  connecting  the  last  of  said 
tanks  with  a  suitable  waste,  and  means  where- 
by said  tanks  are  filled  with  water,  and  the 
temperature  of  the  water  therein,  regulated, 
as  and  for  the  purpose  set  forth. 

60  5.  In  an  apparatus -of  the  "kind  described, 
three  tanks  located  in  line,  in  -combination 
with  means  for  heating  the  intermediate  wa- 
ter-tank to  have  a  higher  degree  of  tempera- 
ture than  the  end  water-tanks,  means  for  con- 

>S  necting  the  first  and  last  tanks  in  series,  said 


intermediate  tank  being  connected  with  the 
first  of  said  other  tanks,  and  a  conveyer  adapt- 
ed to  travel  through  said  tanks  consecutively, 
the  said  conveyer  consisting  of  two  endless 
chains  to  form  .a  substantially  continuous  70. 
flexible  floor,  a  series  of  friction-rolls  located 
to  support  said  endless  floor,  certain  of  the 
slats  forming  said  .floor  being  provided  with 
cleats  adapted  to  hold  the  case  from  sliding 
thereon  while  going  u  p  and  down  grade  where-  75 
by  a  case  of  any  dimensions  less  than',  the 
width  of  said  conveyer  and  the  distance  of  its 
cleats  may  be  supported  upon  said,  floor  and 
carried  through  said  tanks,  and  -the  contents 
of  cases  may  be  subjected  to  a  substantially  So 
equal  temperature  in  said  end  tanks  and  a 
higher '  degree  of  temperature  in  said  inter- 
mediate, tank,  as  described. 

6.  In  an  apparatus  of  the  kind  described,  the 
combination  of  a  series  of  water-tanks  located  85 
in  line;  means  for  controlling  the  temperature 

of  each  tank  whereby  the  temperature  of  the 
intermediate  tank  will  be  higher  than  the  tem- 
perature of  the  two  end  tanks,  communicat- 
ing means  for  the  water  between  the  two  end  90 
tanks,  said  intermediate  tank  being  connected 
with  the  first  of  said  end  .tanks,  a  conveyer 
adapted  to  travel  through  said  tanks  consecu- 
tively and' a  support  located  at  the  receiving 
end  of  said  conveyer  and  provided  with  a  roll  95 
in  close  proximity  to  said  conveyer  whereby 
a  case  resting  on  said  support  and  said  con- 
veyer will  be  drawn  off  from  said  support  and 
carried  through  said  tank  by  frictionalcon-- 
tact  of  the  entire  bottom  of  said  case  with  said  100 
floor,  as  and  for  the  purposes  described. 

7.  In  a  .pasteurizer,  the  combination  of  an 
attemperatitig-tank,  a  cooling-tank,  asteriliz- 
ing-tank  in  communication  with  the  attemper-     , 
ating-tank,  means  for  moving  the  substance  105 
to  be  sterilized  from  one  tank  to  another,  com- 
municating means  for  the  water  between  the 
attemperating-tank  and  the.cooling-tank,  and 
means  for  maintaining  the  bath  in  the  steril- 
izing-tank  at  a  higher  temperature  than  the  iro 
baths  in  the  other  tanks. 

8.  In  a  pasteurizer,,  the  combination  of  an 
atteinperating-taruc,  a  cooling-tank,  asteriliz- 
ing-tank  in  esnniuinication  with  the  attemper- 
ating-tank, means  for  moving  the  substance  115 
to  be  sterilized  from  one  tank  to  another, 
means  for  heating  the  bath  in  the  at  tern  JIB  rat- 
ing and  cooling  tanks,  communicating  means 
for  the  water  between  the  two  last-mentioned 
tanks,  means  for  maintaining  the  bath  in  the  120 
sterilizing-tank  at  a  higher  temperature  than 
the  baths  in  the  other  tanks. 

9.  In  a  pasteurizer,  the  combination  of  an 
attemperating  -  compartment,  a.  sterilizing- 
corapartment,  a  cooling -compartment,  com-  125 
m u n Seating  means  for  the  water  exterior  of 
said  compartments  between  the  attemperat- 
idg-compactment  and  cooling-compartmc  it,- 
said  means  being  without  communication  with 
the  Bterilizing-compartraent,  and  means  car-  130 


806,266 


rying  the  substance  to  be  sterilized  through 
said  compartments. 

- 10.  In  an  apparatus  of  the  kind  described,  a 
pasteurizing-bath,  an  attemperating-bath  at 
5  one  side  thereof,  a  cooling-bath  at  the  other 
side  thereof,  said  attemperating  and  cooling 
baths  being  in  direct  communication  with  each 
other,  and  said  attemperating-bath  being  in 
communication  with  the  pasteurizing-bath, 

10  substantially  as  described. 

11.  In  an  apparatus  of  the  kind  described,  a 
pasteurizing-bath,  an  attemperating-bath  at 
one  side  thereof,  a  cooling-bath  at  the  other 
side  thereof,  said  attemperating  and  cooling 

15  bathe  being  in  direct  communication  with  each 
other,  and  said  attemperating-bath  being  in 
communication  with  the  pasteurizing-bath,  a 


fluid-waste  drip  for  said  cooling-bath  and  a 
fluid-inlet  for  the  pasteurizing-bath,  substan- 
tially as  described.  20 

12.  In  an  apparatus  of  the  kind  described,  a 
pasteurizing-bath,  an  attemperating-bath  at 
one  side  thereof,  a  cooling-bath  at  the  other, 
communicating  means  for  the  liquid  between 
said  attemperating  and  cooling  baths,  and  be-  25 
tween  said  attemperating-bath  and  the  pas- 
teurizing-bath substantially  as  described. 

In  witness  whereof  1  have  hereunto  set  my 
name  this  18th  day  of  July,  1899. 

CHARLES  A.  KING. 

Witnesses: 

GEORGE  O.  G.  COALE, 
E.  A.  GUILD. 


No.  806,354. 


PATENTED  DEC.  5,  1905. 


C.  H.  LOEW. 
PASTEURIZER. 

APPLICATION  TILED  90V.  30,  1903. 


• 


UNITED  STATES  PATENT  OFFICE. 

CHAKLES  H.  LOEW,  OF  LAKEWOOD,  OHIO. 
PASTEURIZER. 


No.  806,354. 


Specification  of  Letters  Patent. 

Application  filed  November  30, 1903.    Serial  No.  183,109. 


Patented  Dec.  5,  19u6. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  CHARLES  H.  LOEW,  a 
citizen  of  the  United  States,  and  a  resident  of 
Lakewood,  in  the  county  of  Cuyahoga  and 
5'  State  of  Ohio,  have  invented  certain  new 
and  useful  Improvements  in  Pasteurizers,  of 
which  the  following  is  a  specification. 

My  invention  relates  to  pasteurizers  for 
beer  and  similar  liquids. 

jo  In  pasteurizers  of  the  ty>/e  ir  which  the  liq- 
uids to  he.  treated  are  while  in  packages 
slowly  moved  through  a  heated  hath  it  has 
been  found  in  practice  that  the  changes  of 
temperature  upon  going  into  and  coming  out 

15  of  the  apparatus  are  apt  to  he  so  abrupt  as  to 
crack  the  packages  containing  the  liquids  if 
such  packages  are  made  of  glass,  which  is 
commonly  the  case,  and  if  an  economical  rate 
of  movement  is  maintained  by  the  convever. 

20  In  this  type  of  apparatus  the  liquid-bath  is 

.    commonly  heated  by  steam  forced  into  it 

under  pressure,  causing  a  large  amount  of 

steam  to  gather  in  the  apparatus  above  the 

surface  of  the  bath.     If  the  steam  is  drawn 

25  toward  the  inlet  end  of  the  apparatus  by 
means  of  a  chimney,  it  is  apt  to  escape,  leav- 
ing that  part  of  the  apparatus  cold,  so  that 
when  the  bottles  enter  the  hot  bath  they  will 
crack.  If,  on  the  other  hand,  the  steam  is  not 

30  removed  or  prevented  from  reaching  the  inlet 
end,  it  accumulates  at  that  place  and  is  apt  to 
be  puffed  out  into  the  faces  of  the  workmen 
engaged  in  loading  the  conveyer  and  scald 
them.  At  the  outlet  end  another  difficulty 

55  arises.  It  is  necessary  .to  cool  the  bottles  as 
they  emerge  from  the  hot  bath  and  to  reduce 
them  to  a  temperature  approximating  that 
of  the  outer  air,  and  it  is  customary  as  they 
emerge  from  the  boiling  water  to  spray  them 

40  with  jets  of  cold  water.  The  change  in  tem- 
perature thus  caused  is  apt  to  be  abrupt  and 
again  cause  breakage  of  the  bottles.  Break- 
age of  the  bottles  filled  with  beer  has  the  se- 
rious consequence  that  the  acids  in  the  beer 

45  will  attack  the  metal  parts  of  the  apparatus. 
The  broken  glass  causes  injury  to  the  mechan- 
ism also.  An  effort  has  been  made  to  equalize 
the  temperature  by  a  contrally-placed  chim- 
ney; but  this  serves  to  draw  the  steam  away 

50  from  the  ends  of  the  apparatus  and  merely 
intensifies  the  mi.schief  sought  to  be  remedied. 
The  purpose  of  my  invention  is  to  over- 
Come  the  difficulties  sought  to  lie  enumer- 
ated, and  it  is  accomplished  in  the  apparatus 

55  about  to  be  described. 


The  drawing  is  a  central  vertical  sect'on  of 
the  apparatus  broken  at  the  middle  in  order 
that  the  illustration  may  come  within  the 
limits  of  one  sheet. 

In  the  drawing,  1  is  a  long  tank. of  iron  60 
or  other  suitable  material  and  pro  .'ided  with, 
suitable   inlet    and   outlet   ports  and   with 
steam -pipes  2  or  other  means  for  heating 
its  contents  and  adapted  to-be  filled  with 
water.     At  each  end  of  the  tank  and  adapted  65 
to  revolve  in  suitable  bearings  are  sprocket- 
wheels  3  3,  arranged  in  pairs.     Over  these 
pass  chains  4,  supporting  transversely  be- 
tween them  slats  or  rods  5,  the  whole  form- 
ing an    endless   flexible   conveyer  adapted  70 
to  carry  through  the  bath  the  beer-bottles 
placed  in  cases.     At  the  inlet  end  is  mounted 
a  third  pair  of  sprocket-wheels  7,  over  which 
the  conveyer  also  passes.   The  conveyer  rises 
inwardly  at  the  inlet  end  to  one  end  of  a  75 
guide  8.     It  rides  down  this  guide  into  the 
bath,  thence  passes  through  the  latter,  and 
then  up  and  out  of  it,  emerging  at  the  oppo- 
site end  of  the  tank.     The  conveyer  is  pro- 
pelled from  a  suitable  source  of  power.    (Not  80 
shown.) 

Above  the  tank  and  over  the  entire  appa- 
ratus is  a  long  cover  10,  terminating  at  the 
inlet  end  in  a  hood  1 1  and  at  the  outlet  end 
in  a  similar  hood  12.  The  respective  walls  85 
13  and  14  of  these  hoods  depend  vertically 
from  the  edges  thereof  and  are  provided  with 
ports  15  and  16,  through  which  the  bottle- 
containing  boxes  are  passed. 

At  the  inlet  end  of  the  hood  1 1  is  placed  a  90 
chimney  20,   provided  with  a  damper  21. 
Suspended  from  the  roof  of  this  hood  are  baf- 
fle-plates either  rigidly  fixed  in  position,  as 
the  plate  22,  or  hinged  to  swing  from  their 
upper  edges,  as  the  plates  23  23  23.     These  95 
baffle-plates  may  or  may  not  be  perforated 
toward  their  upper  end. 

A  water-pipe  3O,  leading  from  any  suitable 
source  of  supply,  is  provided  with  a  branch 
31 ,  let  into  the  hood  1 1  and  bent  inwardly  be-  too 
neath  the  cover  10  in  long  bends  32  within 
the   steam -space  formed   above  the   bath. 
This  pipe  31  terminates  in  a  transverse  pipe 
33,  located  toward  the  inner  portion  ofthe 
hood  12.     The  pipe  '•',:'>  is  perforated  on  its  105 
upper  side  to  permit  of  the  discharge  of  the 
water  therefrom  in  upwardly-shooting  jets. 

Toward  tl><-  center  of  the  cover  10  is  se- 
cured a  veriic.ally-i'isposed  valve-controlled 
steam-pipe  40.  no 


806,364 


Near  the  outlet  end  of  the  tank  and  placed 
underneath  the  hood  12  are  a  series  of  de- 
flecting-plates 50  50.  Immediately  beneath 
these  are  arranged  transverse' pipes- 35  35, 
5  supplied  with  water  by  a  branch  34,  leading 
from  the  water-supply  pipe  30.  These  pipes 
35  35  are  each  perforated  on-theirupper  side 
to  permit  of  the  projection  upward  of  the 
jets  of  water,  so  that  these  jets  strike  against 

10  the  deflecting-plates  50  50  or  the  under  sur- 
face of  the  hood  12,  mingle  with  the  vapors 
above  the  bath  at  that  point  and  with  each 
othei,  and  cause  the  water  to  fall  upon  the 
bottles  emerging  from  the  bath  in  the  form 

1 5  of  a  fine  spray,  which  is  warmer  at  the  inner 
'end  of  the  hood  12  than  toward  the  outer 
end,  for  the  reason  that  the  water  passing 
through  the  pipe  13  and  bends  32  becomes 
heated  during  its  travel. 

20  The  purpose  of  allowing  the  jets  to  project 
upward  and  not  downward  is  to  prevent  the 
water  coming  directly  in  con  tact  with  the  bot- 
tles and  to  cause  it  to  be  equalized  somewhat 
in  temperature  by  passing  through  the  steam 

«5  above  the  liquid  in  the  tank.  It  also  serves 
to  condense  this  steam  and  to  use  it  up. 

At  the  inlet  end  of  the  apparatus  the  chim- 
ney 20  may  first  be  employed  to  draw  the 
steam  and  vapors  in  that  direction.  This 

30  heats  the  baffle-plates  22  23.  The  damper 
21  is  then  closed.  The  steam  then  has  a 
tendency  to  escape  through  the  aperture  15; 
but  as  it  rises  from  the  surface  of  the  liquid 
in  the  tank  it  meets  the  first  baffle-plate  23, 

35  and  part  of  it  is  condensed  and  falls  down- 
ward upon  the  bottles  as  hot  water.  It 
passes  around  and  under  this  baffle-plate  to 
meet  the  next  baffle-plate,  where  a  similar 
reaction  takes  place,  so  that  little,  if  any, 

40  steam  reaches  the  end  of  the  hood  11  when 

the  chimney-camper  is  closed.     At  the  same 

time  the  bottles  gradually  moving  toward 

the  hot  bath  have  been  slowly  heated. 

It  will  be  observed  that  the  inlet  portion 

45  of  the  hood  13,  which  covers  the  preliminarv- 
heating  chamber,  is  not  arranged  over  the 
end  of  the  tank,  (in  other  words,  it  is  arranged 
hi  advance  of  that  portion  of  the  tank  which 
contains  the  heated  liquid,)  and  that  some 

50  of  the  baffle-plates  are  located  immediately 
above  said  liquid,  while  others  of  the  baffle- 
plates  are  arranged  in  the  portion  of  the 
hood  in  front  of  the  liquid-containing  por- 
tion of  the  tank.  Thus  the  gradual  preiimi- 

55  nary  heating  of  the  bottles  by  gradually  de- 
creasing the  heating  power  of  the  steam  or 
vapor  from  the  outlet  to  the  inlet  of  said  cham- 
ber is  better  secured,  because  it  will  be  ob- 
vious that  the  baffle-plate  22  nearest  the  inlet 

60  end  of  said  chamber  will  find  much  less  steam 
or  'vapor  to  condense  than  the  others,  not 
alone  because  most  of  the  condensable  mat- 
ter has  been  condensed  by  said  others  before 
the  end  one  is  reached,  nut  for  the  further 

65  reason  that  it  is  located  at  a  greater  or  less  dis- 


tance from  that  portion  of  the  apparatus 
from  which  the  steam  or  vapors  arise. 

The  baffle-blates  23  23  are  hinged  in  order 
that  one  or  more  of  them  may  be,  if  neces- 
sary, swung  out  of  the  way  when  a  more  rapid  70 
change  in  temperature  is  desired. 

The  steam-pipe  40  is  employed  either  to 
draw  the  steam  away  from  the  center  of  the 
apparatus  or  to  introduce  it  therein,  as  may 
be  desired.  75 

This  apparatuses  efficient  in  practice.  •  The 
percentage  of  bottles  broken  when  it  is  em- 
ployed is  surprisingly  small.  It  permits  the 
conveyer  to  be  moved  more  rapidly  than  is 
the  case  in  a  pasteurizer  not  provided  with  80 
my  invention,  and  hence  by  its  use  a  great 
capacity  is  secured. 

What  I  claim  as  new  is — 

1.  A  machine  of  the  class  described,  com- 

E rising  a  tank  adapted  to  contain  a  heated  85 
quid  and  also  to  contain  the  packages  being 
treated,  and  means  for  supplying  the  tank 
above  said  heated  liquid  with  jets  of  water 
which  are  wholly  discharged  toward  the  wall 
of  the  tank  and  in  a  direction  away  from  said  90 
packages,  substantially  as  described  and  for 
the  purposes  specified. 

2.  A  machine  of  the  class-described,  com- 
prising a  tank  wherein  the  packages  are  sub- 
jected to  a  bath  of  heated  fiquid,  and  means  95 
for  enveloping  said  packages  in  a  mist  of  cool- 
ing vapor  as  they  emerge  from  said  bath 
said  cooling  means  comprising  a  stationary 
spray-pipe  having  its  discharge-apertures  di- 
rected away  from  said  packages.  100 

3.  A  machine  of  the  class  described,  com- 
prising a  tank  wherejn  the  packages  are  sub- 
lectedfio  a  bath  of  heated  liquid  and  means 
for  enveloping  said  packages  in  a  mist  of  cool- 
ing vapor  £a  they  emerge  from  said  bath,  105 
said   cooling   means  comprising  deflecting- 
plates  depending  from  the  top  wall  of  the 
tank  into  the  cooling-space  thereof,  and  a 
stationary  spray-pipe  having  discharge-ap- 
ertures directed  toward   said  baffle  -  plates  no 
and  awny  from  said  packages. 

4.  A  machine  of  the  class  described,  com- 
prising a  heated  liquid,  means  for  conveying 
the  bottles  through  said  liquid .  and  means  for 
icooling  the  bottles  as  the}  emerge  from  said  115 
liquid,  comprising  a -baffle-plate  and  a  fluid- 
atseharge  pipe   having   its  discharge  -  aper- 
tures directed  toward  said  plate  whereby 
said  fluid  is  converted  into  a  mist  of  vapor 
cooler  than  said  heated  liquid.  120 

5.  A  tank  adapted  to  contain  heated  liquid, 
a  hood 'above  the  outlet  end  thereof  and  a 
spraying  mechanism  above  said  heated  liq- 
uid and  below  the  hood  whereby  the  jets  of 
water  therefrom  are  directed  away  from  the  125 
heated  liquid  and  toward  the  hood. 

6.  A  tank  adapted  to  contain  heated  liquid, 
a  hood  above  the  outlet  end  thereof,  a  spray- 
ing mechanism  intermediate  the  liquid-level 
and  the  hood,  and  having  discharge-aperture?  1 30 


806,804 


a 


directed  toward  the  hood,  and  a  deflecting- 
plate  against  wh  *h  the  jets  from  the  spray- 
ing mechanism  are  adapted  to  impinge. 
.  7.  A  tank  adapted  to  contain  heated  liquid, 
5  a  hood  above  tne  outlet  end  thereof,  a  plu- 
rality of  spraying  mechanisms  each  discharg- 
ing its  jets  upward  toward  the  hood  and 
means  /or  varying  the  temperature  of  the 
liquid  of  the  different  spraying  mechanisms. 

10  8.  A  tank  adapted  to  contain  heated  liquid, 
a  hood  above  the  outlet  end  thereof,  a  plu- 
rality of  spraying  mechanisms,  each  discharg- 
ing its  jets  upward  toward  the  hood  and 
means  for  supplying  the  different  mechan- 

15  isms  with  water  of  different  temperatures. 

0.  A  tank  adapted  to  contain  heated  liquid, 
a  hood  above  the  outlet  end  thereof,  a  plu- 
rality of  spraying  mechanisms,  each  discharg- 
ing its  jets  upward  toward  the  hood,  and 

20  means  for  supplying  water  of  a  higher  tem- 
perature to  the  spraying  mechanism  farthest 
from  the  outlet  end  of  tne  apparatus. 

10.  A  tank  adapted  to  contain  heated 
liquid,  a  hood  above  the  outlet  end  thereof,  a 

35  spraying  mechanism  discharging  its  jet  up- 
ward toward  the  hood  and  away  from  the 
heated  liquid,  and  means  for  heating  the 
water  supplied  to  such  spraying  mechanism, 
comprising  a  pipe  leading  from  the  source  of 

30  water-supply  through  the  space  above  the 
heated  liquid  to  the  spraying  mechanism. 

11.  A  tank  adapted  to  contain  heated 
liquid,  a  hood  above  the  outlet  end  thereof,  a 
spraying  mechanism  discharging  its  jet  up- 

35  ward  toward  the  hood  and  away  from  the 
heated  liquid,  and  means  for  heating  the 
Water  supplied,  to  such  spraying  mechanism, 
comprising  a  pipe  leading  from  the  source  of 
water-supply  through  the  heated  portion  of 

40  the  apparatus. 

12.  A   tank   adapted   to  contain   heated 
liquid,  a  hood  above  the  outlet  end  thereof,  a 
plurality  of  spraying  mechanisms  each  dis- 
charging its  jets  upward  toward  the  hood  the 

45  spraying  mechanism  nearest  the  outlet  end 
being  supplied  with  water  directly  from"  a 
spurce  of  water -supply  and  the  spraying 
mechanism  farthest  from  the  hood  being 
supplied  with  water  through  a  pipe  passing 

50  through  the  hot  portions  of  the  apparatus  to 
increase  the  temperature  of  the  water  in  said 
pipe. 

13:  In  an  apparatus  of  the  class  described, 
a  tank  adapted  to  contain  heated  liquid,  a 

55  hood  above  the  outlet  end  thereof  and  means 
for  condensing  the  vapors  intermediate  the 
liquid  and  the  hood,  comprising  a  spraying 
mechanism,  the  jets  of  which  are  adapted  to 
project  upward. 

60  14.  In  an  apparatus  of  the  class  described, 
a  tank  adapted  to  contain  heated  liquid,  a 
hood  above  the  outlet  end  thereof,  and  means 
for  condensing  the  vapors  intermediate  the 
liquid  and  the  hood,  comprising  spaced  de- 

65  fleeting-plates  attached  to  and  projecting 


downwardly  from  the  inner  surface  of  the 
hood. 

:  15.  In  an  apparatus  of  the  class  described, 
a  tank  adapted  to  contain  heated  liquid,  a 
hood  above  the  inlet  end  thereof  and  means  '70 
for  condensing  the  vapors  arising  from  said 
liquid  and  projecting  them  so  condensed 
downward,  comprising  baffle-plates  secured 
to  and  depending  from  the  inner  surface  of 
the  hood.  75 

16.  In  an  apparatus  of  the  class  described, 
a  tank  adapted  to  contain  heated  liquid,  a 
hood  inclosing  the  inlet  end  of  the  tank  and 
adjustable  steam  and  vapor  condensing  baf- 
fle-plates arranged  between  the  liquid-level  80 
and  said  hood,  substantially  as  described  and 
for  the  purposes  specified. 

17.  In  an  apparatus  of  the  class  described, 
a  tank  adapted  to  contain  heated  liquid, 
hoods  inclosing  the  same  at  each  end  thereof,  85 
and  means  for  condensing  the  steam  or  heated 
vapors  near  the  ends  of  said  hoods,  compris- 
ing baffle-plates  at  one  end  of  the  apparatus 
and  a  spraying  mechanism  at  the  other. 

18.  In  an  apparatus  of  the  class  described,  90 
a  tank  adapted  to  contain  heated  liquid, 
hoods  inclosing  the  same  at  each  end  thereof 
and  means  for  condensing  the  steam  or  heated 
vapors  near  the  ends  of  said  hoods,  compris- 
ing baffle-plates  at  one  end  of  the  apparatus  95 
and  spraying  mechanisms  at  the  other,  and 
means  for  supplying  water  pf  different  tem- 
peratures to  the  different  spraying  mechan- 
isms. 

19.  In  an  apparatus  of  the  class  described,  100 
a  tank  adapted   to  contain  heated  liquid, 
hoods  inclosing  the  same  at  each  end  thereof, 
and  means  for  condensing  the  steam  or  heated 
vapors  near  the  ends  of  said  hoods,  compris- 
ing baffle-elates  at  one  end  of  the  apparatus,  105 
and  spraying  mechanisms  at  the  other,  the 
water  supplied  to  one  of  said  mechanisms  be- 
ing heated  by  passing  the  supply-pipe  there- 
to through  heated  parts  of  the  apparatus. 

20.  A  pasteurizing  apparatus  comprising  a  1 1  o 
covered  tank  having  a  space  for  a  heated  liq- 
uid and  a  space  above  the  same  for  steam  or 
heated  vapors,  and  means  for  injecting  fluids 

of  different  temperatures  at  different  places 
into  the  last-mentioned  space  to  mingle  with  1 1 5 
the  steam  or  vapors  therein,  substantially  as 
described  and  for  the  purpose  specified. 

21.  A  pasteurizing  apparatus  comprising  a 
covered  tank  having  a  space  for  a  heated  liq- 
uid and  a  space  above  the  same  for  steam  or  1 20 
heated  vapors,  means  for  injecting  water  into 
one  portion  of  the  last-mentioned  space  to 
mingle  with  the  steam  or  vapor  therein,  and 

a  second  means  for  injecting  water  into  said 
steam  or  vapor  space  comprising  a  coiled  125 
pipe  arranged  in  said  space  and  neated  by 
the  steam  or  vapor  therein  to  a  higher  tem- 
perature than  the  first-mentioned  water-in- 
lecting  means,  substantially  as  described  and 
for  the  purposes  specified.  130 


22.  A  pasteurizing  apparatus  comprising  a 
tank  having  a  pasteurizing  portion  between 
its  ends  and  provided  at  one  end  with  a  pre- 
liminary -  heating  chamber  leading  to  said 

5  pasteurizing  portion  and  its  other  end  with  a 
cooling-chamber  leading  from  said  pasteuriz- 
ing portion,  said  chambers  having  steam  or 
vapor  containing  portions  through  which  are 
carried  the  articles  being  pasteurized,  means 

10  in  said  preliminary-heating  chamber  acting 
in  conjunction  with  the  steam  or  vapor  to 
produce  a  gradual  increase  in  the  heat  ap- 
plied in  said  chamber  from  its  inlet  to  its  out- 
let, and  means  in  the  cooling-chamber  oper- 

1 5  ating  to  produce  an  increasing  cooling  effect 
from  the  inlet  to  the  outlet  of  said  chamber. 

23.  A  pasteurizing  apparatus  comprising  a 


tank  adapted  to  contain  a  heated  liquid  and 
provided  at  one  end  with  a  -hood  for  steam  or 
vapors,  said  hood  having  a  part  arranged  be-  26 
yond  the  end  of  said  tank  and  provided  with 
a  plurality  of  devices  for  condensing  the 
steam,  a  portion  of  said  devices  being  ar-r 
ranged  over  the  liquid  in  said  tank  and  a  por- 
tion thereof  being  arranged  in  the  part  or  the  25 
hood  which  is  beyond  the  end  of  said  tank. 

Witness  my  hand  this  28th  day  of  Novem- 
ber, 1903,  at  the  city  of  New  York,  in  the 
county  and  State  of  New  York. 

CHARLES  H.  LOEW. 

Witnesses : 

HERMAN  MEYER, 
WILLIAM  R.  BAIRD. 


>  3  0  Q> 


?o 


No.  808,668.  PATENTED  JAN.  2,  1906. 

C.  H.  LOEW. 
PROCESS  OF  PASTEURIZING  BEER. 

APPLICATION  FILED  FEB.  8,  1906. 

2  SHEETS-SHEET  1. 


4K 


n 

i 

0 

«* 

s 

?T 

Jy 

\ 

D—D          | 

•V 

«> 


o 
«) 


Attest: 


Inventor; 


by  &J£^  * 


No.  808,668. 


PATENTED  JAN.  2,  1906. 
C.  H.  LOEW. 
PROCESS  OF  PASTEURIZING  BEER. 

APPLICATION  TILED  FEB.  8,  1905. 

2  SHEETS-SHEET  2. 


>^_ 


Attest: 


< 


Inventor: 


Atty. 


UNITED  STATES  PATENT  OFFICE, 


CHARLES  H.  LOEW,  OF  LAKEWOOD,  OHIO. 
PROCESS  OF  PASTEURIZING  BEER. 


No.  808,668. 


Specification  of  Letters  Patent. 
Application  filed  -February  8, 1905.    Serial  No,  244,889. 


Patented  Jan.  2,  1906. 


To  all  whom  it  may  concern: 
Be  it  known  that  I,  CHARLES  H.  LOEW,  a 

•  citizen  of  the  United  States,  residing  at  Lake- 
wood,  in  the  county  of  Cuyahoga  and  State  of 

;  5  Ohio,  have  invented  certain  new  and  useful 

Improvements  in  Processes  of  Pasteurizing 

Beer,  of  which  the  following  is  a  specification. 

My  invention  relates  to  a  process  for  the 

pasteurization  of  beer  in  bottles;  and  its  nov- 

co  elty  consists  in  the  several  successive  steps  of 
the  process  employed  to  effectuate  the  desired 
purpose. 

The  pasteurization  of  beer  in  bottles  is  ac- 
complished effectually  if  the  beer  can  be  main- 

15  tained  a  sufficient  length  of  time — say  from 
about  twenty  to  thirty  minutes — say,  at  about 
145°  Fahrenheit,  which  will  prevent  the  fur- 
ther development^  the  yeast  in  the  beer.,  A 
higher  temperature  must  be  avoided,  as  it 

10  cooks  the  beer,  ahd  a  lower  temperature  is  not 
efficient.  Beer  has  usually  been  pasteurized 
of  late  years  by  conveying  the  bottles  con- 
taining it  either  singly  or  in  groups  through 
a  suitable  pasteurizing  medium — for  instance, 
hot  water.  It  must  be  remembered  that  beer 
is  bottled  usually  at  a  temperature  of  36° 
Fahrenheit  or  thereabout.  Consequently  con- 
veying the  bottles  directly  into  water  of  the 
necessarily  much  higher  temperature  causes 

50  breakage  by  reason  of  the  sudden  shock  to 
the  glass  of  which  the  bottles  are  composed. 
Breakage  under  these  circumstances  means 
not  only  the  direct  loss  of  the  beer  in  the  bot- 
tle and  to  the  bottle  itself,  but  it  also  means 

55  a  contamination  of  the  pasteurizing  medium 
with  the  beer,  which  from  the  acid  contained 
therein  injuriously  affects  the  vessels  or  re- 
ceptacles in  which  the  operations  are  carried 
on.  Attempts  have  been  made  to  pasteurize 
beer  in  the  bottles  by  two  distinct  methods. 
The  tirst  of  these  consisted  in  placing  the  bot- 
tles in  a  suitable  vessel  and  then  admitting 
heated  water  to  the  vessel,  which  as  it  gradu- 
ally arose  therein  heated  the  bottles  to  the  re- 

15  quired  temperature  and  as  it  was  released  and 
conducted  therefrom  allowed  the  bottles  grad- 
ually to  sink  to  a  temperature  equal  to  that  of 
the  outside  atmosphere.  The  second  method, 
which  has  been  somewhat  extensively  em- 
ployed, has  been  to  pass  the  bottles  through 
a  bath  of.  hot  water  by  placing  the  same  on  an 
endless  conveyer  going  through  this  bath. 
As  above  stated,  the  sudden  changes  of  tem- 
perature which  necessarily  take  place  in  this 

55  operation  are  apt  to  break  the  bottles. 


I  have  had  much  experience  in  this  art,  and 
I  have  discovered  that  when  the  bottles  filled 
with  the  comparatively  cold  beer  are  brought 
into  the  presence  of  a  warmer  vapor,  even ' 
although  it  be  not  much  warmer  than  the  tern-  6« 
perature  of  the  beer,  a  fine  film  of  moisture 
immediately  forms  on  the  outside  of  the  bot- 
tles, and  if  a  much  warmer  fluid  is  then  brought 
into  contact  with  the  outside  of  such  bottles 
they  do  not  break,  being,  protected  by  this  65 
film  of  condensed  vapor  on  their  surface.     I 
have  utilized  this  discovery  and  overcome  the 
disadvantages  heretofore  existing  in  the  proc- 
esses of  pasteurizing  the  beer  by  the  process 
which  is  the  subject-matter  of  this  application  70 
and  which  process  consists,  in  brief,  in  subject- 
ing the  bottles  containing  the  beer  to  be  pas- 
teurized to  a  spray  of  water  of  gradually  and 
progressively  increasing  temperature  within  a 
suitable  chamber  until  a  predetermined  tern-  75 
perature  sufficient  to  pasteurize  the  beer  in  the 
bottles  has  been  arrived  at,  ihen  maintaining 
the  temperature  of  the  spray  at  that  tern  pera- 
ture or  one  slightly  above  that  point  for  a  suffi- 
cient time  to  pasteurize  the  beer  fn  the  bottles,  80 
and  finally  allowing  the  bottles  to  cool,  either 
naturally  by  withdrawing  the  spray,  orby  low- 
ering the  temperature  of  the^spray  gradually, 
but  continuing  it.     By  this  process  I  avoid  the 
expense,  labor,  and  power  necessary  to  convey  8s 
the  bottles  througli  the  pasteurizing  medium, 
because  they  remain  stationary  within  the 
chamber  while  the  operation  is  going  on.     By 
a  somewhat  ingenious  device  I  use  the  "Water 
with  which  the  bottles  have  been  sprayed  over  90  . 
and  over  again,  so  that  the  'expense  of  con- 
tinually heating  a  fresh  quantity  of  water  to 
the  proper  point  isavoided.     1  avoid  the  dis- 
advantages existing  where  the  bottles  are 
brought  into  contact  with  the  body  of  liquid  95 
in   which  at  times  they  are  only  partially 
immersed.     I  secure  an    even  temperature 
throughout  the  pasteurizing  chamber,  so  that 
the  beer  in  all  the  bottles  contained  in  the 
chamber  is  subjected  to  the  pasteurizing  con-  TOO 
ditions  substantially  the  same  length  of  time,' 
and  I  utilize  as  a  pasteurizing  medium  water 
which  has  been  preheated  by  the  waste  steam 
which  is  common  in  all  breweries  and  bot- 
tling establishments.  105 

In  carrying  out  this  process  I  make'use  of 
a  preferred  form  of  apparatus  which  is  illus- 
trated in  the  accompanying  drawings,  and  in 
which —  ; 

Figure  1  is  a  front  elevation  and  partial  ver-  i  ic 


808,668 


tical  section  of  the  same.     Fig.  2  is  a  perspec- 
tive detail  view  of  one  of  the  brackets  or  slide- 
ways.     Fig.  3  is  a  transverse  section  through 
one  of  the  atomizing-noz/les.     Fig.  4  is  a  ver- 
5  tical  sectional  view  on  the  line  4  4  of  Fig.  5, 
partly  in  elevation;  and  Fig.  5  is  a  horizontal 
sectional  view  on  the  line  5  5  of  Fig.  1  look- 
ing downward. 
In  the  drawings  there  is  illustrated  a  box 

10  or  cham'oer  made  of  any  suitable  size  and  ma- 
terial, but  preferably  of  steel,  and  the  walls 
10  of  which  are  lined  with  suitable  insulating 
material  11,  as  mineral  wool.  It  is  provided 
with  doors  12  12  at  one  side  and  similar  doors 

15  120  120  at  the  other  side.  Along  the  walls 
are  arranged  brackets  or  slideways  13  13  in 
pairs,  made  of  angle-iron  or  other  suitable 
construction,  and  which  dip  slightly  from  one 
end  of  the  chamber  to  the  other  to  facilitate 

20  the  travel  toward  the  latter  of  boxes  contain- 
ing the  beer  -  bottles.  If  deemed  desirable, 
these  slideways  may  be  provided  with  little 
friction-rollers  14  14;  but  in  most  cases  these 
would  not  be  necessary.  The  bottom  portion 

25  15  of  the  chamber  comprises  a  water-tank,  and 
it  is  provided  with  an  external  water-gage  16. 
In  close  proximity  to  this  chamber  and  pref- 
erably conveniently  arranged  above  it  is  the 
water-tempering  chamber  20.  This  consists 

3°  of  a  closed  vessel  of  steel  or  other  suitable 
material  and  having  a  capacity  of  several  gal- 
lons. It  is  provided  with  a  water-supply 
pipe  21,  having  a  valve  ?2,  a  steam-supply 
pipe  2E,  having  a  valve  24,  a  spraying-system 

35  pipe  25,  having  a  valve  26,  and  a  pump-pipe 
27,  having  a  valve  28.  The  pipe  21  may  be 
connected  to  any  suitable  source  of  water- 
supply  (not  shown) — as,  for  instance,  a  city 
main  or  reservoir.  The  pipe  23  may  be  con- 

4°  nected  with  the  exhaust  system  of  the  steam- 
engine  or  with  any  other  source  of  steam  un- 
der pressure.  Also  in  close  proximity  to  the 
pasteurizing-ehamberis  a  pump,  (indicated  at 
30,)  which  may  be  of  any  suitable  form  or  size 

45  and  which  is  connected  to  the  reservoir  15  at 
the  bottom  of  the  chamber.  10  by  a  pipe  31 
and  to  the  water-tempering  chamber  20  by  an- 
other pipe  27,  above  referred  to. 

Arranged  alongside  of  and  partly  within 

5°  the  pasteurizing-chamber  is  the  spraying  sys- 
tem. This  comprises  the  pipe  25,  leading 
from  the  chamber  20  to  the  vertical  pipe- 40, 
which  is  provided  with  branches  41  42  43, 
which  are  each  supplied  with  a  ruitable  valve 

55  and  each  of  which  terminates  in  an  atomizing 
nose  or  nozzle  400,  whereby  the  water  com- 
ing through  the  branch  pipe  and  supplied 
thereto  is  projected  upward  in  the  form  of  a 
fine  spraj. 

60  A  thermostat  of  any  approved  form  is  ar- 
ranged in  close  proximity  to  the  water-tem- 
pering chamber  and  is  so  arranged  that  it  con- 
trols the  valve  24  of  the  steam-supply  pipe 
23,  (through  a  lever  50,)  so  that  if  the  tem- 

65  perature  of  the  water  in  the  chamber  20  arises 


above  the  point  at  which  the  thermostat  is  set 
the  valve  24  will  be  shut  to  cut  off  the  supply 
of  steam,  and  if  the  temperature  falls  below 
that  point  the  valve  is  opened  to  admit  the 
steam  thereto.  Such  thermostats  are  well  70 
known,  and  its  special  construction  and  mode 
of  operation  form  no  part  of  this  invention." 

The  boxes  60,  containing  the  beer  in  bot- 
tles, are  simple  trays  divided  into  compart- 
ments, each  of  the  latter  being  adapted  to  75 
hold  one  bottle.  The  trays,  however,  must 
have  a  perforated  bottom  to  permit  of  the 
water  with  which  £he  bottles  are  sprayed  to 
drip  therefrom.  Woven  wire  forms  a  good 
material  for  these  boxes  or  trays;  but  their  80 
form  and  material  are  unimportant  so  long  as 
they  hold  the  bottles  safely  and  allow  the 
water  to  pass  downward  from  them. 

The  mode  of  using  the  apparatus  is  as  fol- 
lows: The  doors  12  12  are  closed  and  the  ^5 
doors  120  opened.  The  workmen  place  the 
boxes  containing  the  beer -bottlas  upon  the 
slideways  and  the  boxes  slide  down  to  the 
other  side  of  the  apparatus.  This  is  contin- 
ued until  the  pasteurizing-chamber  is  all  90 
tilled-  The  doors  120 120  are  then  closed.  The 
valves  22  and  26  and  the  valves  on  the  branch 
pipes  41,  42,  and  43  are  then  opened  and 
water  from  the  pipe  22  flows  into  the  water- 
tempering  chamber  20  until  it  is  filled  and  95 
water  begins  to  flow  into  the  spray  ing  system 
through  the  pipe  40  and  is  forced  through 
the  nozzle  400  upward  and  striking  against 
the  roof  of  the  pasteurizing-chamber  or  the 
bottoms  of  the  bottle-boxes,  as  the  case  may  100 
be,  falls  upon  the  bottles  within  the  boxes  in 
the  form  of  a  fine  rain  or  spray  and  begins  to 
accumulate  in  the  reservoir  or  tank  15,  its 
depth  being  ascertained  by  an  inspection  of 
the  water -gage  16.  The  valve  24  is  then  105 
opened  and  connected  with  the  thermostat  50, 
and  as  soon  as  the  water  in  the  tank  15  nearly 
fills  the  latter  the  pump  30  is  started  and  be- 
gins to  pump  the  water  from  the  tank  15 
through  the  pipe  31,  pump  30,  and  pipe  27  no 
back  into  the  water-tempering  chamber  20, 
where  it  is  again  heated  by  the  steam  and  used 
over  again  through  the  .spray  ing  system.  By 
these  steps  it  will  be  observed  that  the  spray 
first  falling  upon  the  bottles  is  of  a  tempera-  '  15 
ture  of  the  water  in  the  supply-pipe  21.  The 
steam  warms  these  gradually  as  it  circulates 
through  the  tempering  -  cham'ber  20  until  a 
point  is  reached  w  here  it  is  kept  at  the  tempera- 
ture desired  by  the  action  of  the  thermostat.  120 
This  latter  should  be  ret  at  a  temperature  a  few 
degrees  higher  than  that  at  which  it  is  de- 
sired to  k^ep  the  beer  in  the  bottles  to  allow 
for  inevitable  losses  by  ra^-ation  and  conduc- 
tion. After  the  proper  te.nperature  has  been  1 25 
maintained  long  enough  the  thermostat  is 
'disconnected  and  the  steam  shut  jtf,  but 
the  pump  30  is  kept  in  operation  constantly 
to  spray  the  bottles  with  the  water,  which 
gradually  becomes  cooler  and  finally  reaches  1 


808,668 


the  normal  temperature.  The  pump  is  then 
stopped.  The  doors  12  12  are  then  opened 
and  (he  boxes  removed. 

It  will  be  observed,  using  the  apparatus  in 
•  5  the  manner  described,  that  the  bottles  con- 
taining the  beer  have  been  first  sprayed  with 
a  fine  rain  or  spray  of  water  at  a  temperature 
near  the  normal,  that  this  temperature  has 
been  gradually  increased  until  the  pasteuriz- 

io  ing  temperature  has  been  reached,  and  that 
the  latter  temperature  has  been  maintained 
until  the  pasteurization  has  been  effected, 
when  th$  temperature  has  been  gradually  de- 
creased. These  steps,  moreover,  have  been 

'5  effected  in  such  a  way  as  not  to  produce  any 
sudden  changes  in  temperature,  and  conse- 
quently there  has  occurred  no  breakage  of  the 
bottles.  The  bottles  have  remained  station- 
ary during  the  operation,  and  no  power  has 

20  been  required  to  move  them.  The  only  ex- 
pense attendant  upon  the  operation  is  that  of 
the  steam  employed  to  heat  the  water  and  the 
cost  of  running  the  pump.  Both  of  these  are 
small.  Using  the  water  over  and  over  effects 

Z5  a  great  economy,  because  it  is  pumped  from 
the  collecting  or  drip  tank  back  to  the  tem- 
pering -  chamber  before  it  has  time  to  lose 
much  of  its  heat.  The  temperature  within 
the  pasteurizing- chamber  is  practically  uni- 

3°  form. 

Having   described    my  invention,  what  I 
claim  as  new  is — 

1.  The  process  of  pasteurizing  beer  in  bot- 
tles which  comprises  subjecting  the  bottles 

35  contained  in  P  suitable  chamber  to  a  spray  of 
water  of  progressively-increasing  tempera- 
ture until  a  predetermined  temperature  is  ar- 
rived at. 
•  '2.  The  process  of  pasteurizing  beer  in  bot- 

4°  ties  which  consists  in  subjecting  the  bottles 
contained  in  a  suitable  chamber  to  a  spray  of 
water  of  progressively-increasing  tempera- 
ture until  a  predetermined  temperature  is  ar- 
rived at  and  maintaining  the  spray  at  the 

45  chosen  temperature  for  asufficient  time  to  pas- 
teurize the  beer  in  the  bottles. 

3.  The  process  of  pasteurizing  beer  in  bot- 
tles wKeh  consists  in  subjecting  the  bottles 
contained  in  a  suitable  chamber  to  a  spray  of 

5?  water  of  progressively-increasing  tempera- 
ture until  a  predetermined  temperature  is  ar- 
rived at,  maintaining  the  spray  at  the  chosen 
temperature  for  a  sufficient  time  to  pasteurize 
the  beer  in  the  bottles,  and  finally  subjecting 

55  the  bottles  to  a  spray  of  a  gradually-decreas- 
ing temperature. 

4.  The  process  of  pasteurizing  beer  in  bot- 


tles which  comprises  subjecting  the  bottles 
contained  in  a  suitable  chamber  to  a  spray  of 
water  of  progressively-increasing  tempera-  60 
I  ture  until  a  predetermined  temperature  is  ar- 
I  rived  at,  and  securing  said  increasing  tem- 
perature by  repeatedly  passing  the  water  so 
used  for  the  steam-heating  medium. 

5.  The  process  of  pasteurizing  beer  in  bot-  65 
ties  which  comprises,  subjecting  the  bottles 
contained  in  a  suitable  chamber  to  a  spray  of 
water  of  progressively-increasing  tempera- 
ture until  a  predetermined  temperature  is  ar- 
rived at,  and  securing  said  increase  of  tern-  70 
perature  by  repeatedly  passing  the  water  so 
used  through  a  water-tempering  chamber  pro- 
|  vided  with  a  suitable  source  of  heat. 

t5.  The  process  of  pasteurizing'  beer  in  bot- 
'  ties  which  comprises  subjectin'g  the  bottles  75 
!  contained  in  a  suitable  chamber  to  a  spray  of 
water  of  progressively-increasing  tempera- 
ture until  a  predetermined  temperature  is  ar- 
rived at,  and  securing  said  increase  of  tem- 
perature by  repeatedly  passing  the  water  so  80  : 
used  through  a  water-tempering  chamber  pro- 
vided with  a  suitable  source  of  heat,  and  pro- 
viding means  for  governing  the  admission  of 
heat  energy  to  the  tempering-chamber. 

7.  The  process  of  pasteurizing  beer  in  bot-  85 
ties  which  consists  in  subjecting  the  same  to 
the  action  of  a  spray  of  water  at  or  near  the 
normal  temperature,  heating  the  water-sup- 
ply to  the  spray  gradually   to  a  predeter- 
mined temperature,  maintaining  the  temper-  90 
ature  of  the  water  a  predetermined  suitable 
time,  and  withdrawing  the  heat  therefrom 
after  the  lapse  of  said  time. 

8.  The  process  of  pasteurizing  beer  in  bot- 
tles which  consists  in  placing  the  same  in  a  95 
suitable  closed  chamber,  subjecting  the  same 

to  the  action  of  a  spray  of  water,  which  water 
has  previously  been  heated  in  a  tempering- 
chamber,  returning  the  water  after  it  has 
been  brought  into  contact  with  the  bottles  to  too 
the  tempering:chamber,  gradually  raising  the 
temperature  of  said  tempering-chamber  until 
the  spray  falls  in  upon  the  bottles  at  a  prede- 
termined temperature  and  maintaining  that 
temperature  a  suitable  length  of  time  at  such  105 
degree  of  warmth  that  the  beer  within  the  bot- 
tles will  be  pasteurized. 

In  testimony  whereof  I  affix  my  signature  in 
presence  of  two  witnesses. 

CHAS.  H.  LOEW. 

Witnesses: 

FRED.  H.  BIERMANN, 
EMMA  L.  HARMON. 


S  5" 


No.  -917,495. 


PATENTED  APE.  10,  1906. 
0.  H.  LOEW. 
PASTEURIZER. 

APPLICATIOH  FILED  FEB.  7,  1905. 

2  SHEETS-SHEET  1. 


Attest: 


- 
<™> 


Inventor. 


i 

i  Atty. 


No.  817,495. 


PATENTED  APR.  10,  1906. 
C.  H.  LOEW. 
PASTEURIZER. 

APPLICATION  FILED  PEB.T.  1905. 

2  SHEETS— SHEET  2. 


Attest: 


Inventor: 


Atty. 


UNITED  STATES  PATENT  OFFICE. 


CHARLES  H.  LOEW,  OF  LAKEWOOD,  OHIO. 
PASTEURIZER. 


Ko.  817,495. 


Specification  of  Letters  Patent.  Patented  April  10,  1906. 

Application  filed  February  7, 1905,    Serial  No,  244,578, 


To  all  whom,  it  may  concern: 

Be  it  known  that  I,  CHARLES  H.  LOEW,  a 
citizen  of  the  United  States,  residing  at  Lake- 
wood,  in  the  county  of  Cuyahoga  and  State 
5*  of  Ohio,  have  invented  certain  new  and  use- 
ful Improvements  in  Pasteurizers,  of  which 
the  following  is  a  specification. 

My  invention  relates  to  an  apparatus  for 
the  pasteurization  of  beer  in  bottles,  and  its 

10  n6velty  consists  in  the  construction  and 
adaptation  of  the  parts  and  in  the  means  em- 
ployed to  effectuate  the  purpose  desired. 

The  pasteurization  of  beer  in  bottles  is  ac- 
complished if  the  beer  can  be  maintained  a 

.15  sufficient  length  of  time — say  from  about 
twenty  to  thirty  minutes— at  a  temperature, 
say,  of  about  145°  Fahrenheit,  which  will 
prevent  the  further  development  of  the  yeast 
in  the  beer.  The  higher  temperature  must  be 

*o  avoided,  as  it  cooks  the  beer,  and  a  lower 
temperature  is  not  efficient. 

Beer  has  been  usually  pasteurized  of  late 
years  by  conveying  the  bottles  either  singly 
or  in  groups  through  hot  water.  Now  it 

25  must  be  remembered  that  beer  is  bottled 
usually  at  a  temperature  of  36°  Fahrenheit  or 
thereabout.  Consequently  conveying  the 
bottles  directty  into  water  of  the  necessarily 
much  higher  pasteurizing  temperature  causes 

30  much  breakage.  Breakage  under  tliis  cir- 
cumstance means  not  only  the  direct  loss  of 
the  beer  in  the  bottle  and  the  loss  of  the  bot- 
tle itself,  but  it  also  means  the  contamination 
of  the  water  used  as  the  pasteurizing  medium 

35  with  the  acid  contained  in  the  beer,  which 
rusts  the  iron  tanks  and  other  parts  in  which 
these  operations  are  carried  on. 

Attempts  have  been  made  to  prevent  such 
breakage  by  preheating  the  bottles  before 

40  they  are  placed  in  the  heated  bath ;  but  after 
all  there  is  always  the  line  of  juncture  be- 
tween the  body  of  liquid  and  the  air  above  it 
and  always  a  time  when  the  bottle  is  only 
partly  immersed,  and  it  is  at  this  point 

45  where  the  danger  lies  and  where  breakage 
"  occurg.     A  similar  danger-point  exists  when 
the  bottles  emerge  from  the  heated  bath  into 
a  cooler  atmosphere. 

I  have  had  much  experience  in  this  art, 

50  and  I  have  discovered  that  when  the  bottles 
filled  with  the  comparatively  cold  beer  are 
brought  into  the  presence  of  a  warm  vapor, 
even  although  it  be  not  much  warmer  than  the 
temperature  of  the  beer,  a  fine  film  of  mois- 

55  ture  immediately  forms  on  the  outside  of  the 
bottles,  and  if  a  much  warmer  fluid  is  then 


brought  into  contact  with  the  outside  of  such 
bottles  they  no  not  break,  being  protected 
by.  the  film  of  condensed  vapor  on  their  sur- 
face. 60 

The  purpose  of  my  invention  is  to  over- 
come these  difficulties,  and  I  do  so  by  the 
simple  and  efficient  means  which  forms  the 
subject-matter  of  this  application  and  which1 
consists,  briefly,  of  a  closed  chamber  into  65 
which  the  bottjes  are  introduced  and  in  which 
they  remain  at  rest  during  the  operation; 
means  for  supplying  thereto  a  spray  of  water 
directed  to  fall  upon  the  bottles  in  a  fine  rain; 
means  for  gradually  raising  the  temperature  70 
of  the  sprayed  water  until  the  desired  pas= 
teurizing  temperature  is  reached  in  the  bot- 
tles ;  means  for  maintaining  the  said  tempera- 
ture during  a  proper  length  of  time,  and 
means  for  then  gradually  decreasing  the  tern-  75 
perature  of  the  spray  to  cool  the  bottles,  so 
that  they  may  be  safely  handled. 

It  also  consists  of  suitable  appliances  and 
adjuncts  necessary  to  the  operation  and  con- 
trol of  the  means  stated.  80 

In  the  drawings  there  is  illustrated  a  pre- 
ferred form  of  my  apparatus. 

Figure  1  is  a  front  elevation  and  partial 
vertical  section  of  the  same.     Fig.  2  is  an  en- 
larged detail  in  perspective  of  part  of  one  of  85 
the  slideways.     Fig.  3  is  an  enlarged  trans- 
verse section  of  one  of  the  spraying-pipes. 
Fig.  4  is  a  vertical  longitudinal  section  of  the 
apparatus;  and  Fig.  5  is  a  horizontal  sectional 
view  on  the  plane  of  the  line  5  5  of  Fig.  1  look-  90 
ing  downward. 

In  the  drawings,  there  is  illustrated  a  box 
or  chamber  made  of  any  suitable  size  and  ma- 
terial, but  preferably  or  steel,  and  the  walls  10 
of  which  are  lined  with  suitable  insulating  95 
material  11,  as  mineral  wool.  It  is  provided 
with  doors  12  12  at  one  side  and  similar  doors 
120  120  at  the  other  side.  Along  the  walls 
are  arranged  brackets  or  slideways  13  13  in 
pairs  made  of  angle-iron  or  other  suitable  100 
construction  and  which  dip  slightly  from  one 
end  of  the  chamber  to  the  other  to  facilitate 
the  travel  toward  the  latter  of  boxes  con- 
taining the  beer- bottles.  If  d«emed  desir- 
able, these  slideways  may  be  provided  with  105 
little  friction-rollers  14  14;  but  in  most  cases 
these  would  not  be  necessary.  The  bottom 
portion  15  of  the  chamber  is  a  water-tank, 
and  it  is  provided  with  an  external  water- 
gage  16.  1 10 

In  close  proximity  to  this  chamber  and 
preferably  conveniently  arranged  above  it  is 


817,495 


the  water-tempering  chamber  20.    This  con- 
sists of  a  closed  vessel  of  steel  or  other  suit- 
able material  and  having  a  capacity  of  sev- 
eral gallons.     It  is  provided  with  a  water- 
5  supply  pipe  21,  having  a  valve  22,  a  steam- 
supply  pipe  23,  having  a  valve  24,  a  spraying- 
system  pipe  25,  having  a  valve  26,  and  a 
pump-pipe  27 ^  having  a  valve  28.    'The  pipe 
•  21  may  be  connected  to  any  suitable  source  of 

10  water-supply,  (not  shown,) — as,  for  instance 
a  city  main  or  reservoir.  The  pipe  23  may 
•be  connected  w^th  the  exhaust  system  of  the 
steam-engine  or  with  any  other  source  of 
steam  under  pressure.  Also  in  close  prox- 

15  irnity  to  the  pasteuri  zing-chamber  is  a  pump 
(indicated  at  30)  which  may  be  of  any  salt- 
able  form  or  size  and  which  is  connected  to 
the  reservoir  15  at  the  bottom  .of  the  cham- 
ber 10  by  a  pipe  31  and  to  the  water-temper- 

20  ing  chamber  20  by  another  pipe  27,  above  re- 
ferred to. 

Arranged  alongside  of  and  partly  within 
t<he  pasteurizing -chamber  is  the  spraying 
system.  This  comprises  the  pipe  25,  leading 

25  from  the  chamber  20  to  the  vertical  pipe  40, 
which  is  provided  with  branches  41  42  43, 
which  are  each  supplied  with  suitable  valves, 
and  each  of  which  terminates  in  an  atom- 
izing rose  or  nozzle  400,  whereby  the  water 

30  ;commg  through  the  branch  pipe  and  supplied 
x<ther«to  is  projected  upward  in  the  form  of  a 
floe  spray. 

A"  thermostat  of  any  approved  form  is  ar- 
ranged in*  close  proximity  to  the  water-tem- 

35  permg  chamber  and  is  so  arranged  that  it 
controls  the  valve  24  of  the  stearn-supply 
pipe  23  through  the  lever  50,  so  that  if  the 
temperature  of  the  water  in  the.  chamber  20 
rises  above  the  point  at  which  the  thermo- 

40  stat  is  set  the  valve  24  will  be  shut  to  cut  off 
the  supply  of  steam,  and  if  the  temperature 
falls  below  that  point  the  valve  is  opened  to 
admit  the  steam  thereto.  Such  thermostats 
are  well  known,  and  their  special  construction 

45  and  mode  of  operation  form  no  part  of  this 
invention. 

The  boxes  60  containing  the  beer  in  bot- 
tles are«simple  trays  divided  into  compart- 
ments, each  of  the  latter  being  adapted  to 

50  hold  one  bottle.  The  trays,  however,  must 
have  a  perforated  bottom  to  permit  of  the 
water  with  which  the  bottles  are  sprayed  to 
drip  therefrom.  Woven  wire  forms  a  good 
material  for  these  boxes  or  trays;  but  their 

55  form  and  material  is  unimportant  so  long  as 
they  hold  the  bottles  safely  and  allow  the  wa- 
ter to  pass  downward  from  them. 

The  mode  of  using  the  apparatus  is  as  fol- 
lows: The  doors  12  are  closed  and  the 

60  doors  120  opened.  The  workmen  place  the 
boxes  containing  the  beer-bottles  upon  the 
slideways,  and  the  boxes  slide  down  to  the 
other  side  of  the  apparatus.  This  is  con- 
tinued until  the  pasteurizing-chamber  is  all 

65  filled.     The  doors  120  are  then  closed.    The 


valves  22  and  26  and  the  valves  on  the 
branch  pipes  41,  42,  and  43  are  then  opened, 
and  water  from  the  pipe  22  flows  into4he  wa- 
ter-tempering chamber  20  until  it  is  filled  and 
water  begins  to  flow  into  the  spraying  system 
through  me  pipe  40  and  is  forced  through 
the  nozzle  400  upward  and  striking  against 
the  roof  of  the  pasteurizing-chamber  or  the 
bottoms  of  the  bottle-boxes,  as  the  case  may 
be,  falls  upon  the  bottles  within  the  boxes  in 
the  form  of  a  fine  rain  or  spray  and  begins  to 
accumulate  in  the  reservoir  or  tank  lo,  its 
depth  being  ascertained  by  an  inspection  of 
the  water -gage  16.  The  valve  24  is  then 
opened  and  connected  with  the  thermostat 
50,  and  as  soon  as  the  water  in  the  tank  15 
nearly  fills  the  latter  the  pump  30  is  started 
and  begins  to  pump  the  water  from  the  tank 
15  through  the  pipe  31,  pump  30,  and  pipe  27 
back  into^he  water-tempering  chamber  20, 
where  it  is  again  heated  by  the  steam  and 
used  over  a'gain  through  the  spraying  system. 
By  these  steps  it  will  be  observed  that  the 
spray  first  falling  upon  the  bottles  is  of  a  tem- 
perature of  the  water  in  the  supply-pipe  21. 
The  steam  warms  these  gradually  as  it  circu- 
lates through  the  tempermg-chamber  20  until 
a  point  is  reached  where  it  is  kept  at  the  tem- 
perature desired  by  the  action  of  the  thermo^ 
stat.  This  latter  should  be  set  at  a  tempera- 
ture  a  few  degrees  higher  than  that  at  which 
it  is  desired  to  keep  tne  beer  in  the  bottles  to 
allow  for  inevitable  losses  by  radiation  and 
conduction.  After  the  proper  temperature 
has  been  maintained  long  enough  the  ther- 
mostat  is  discomnected  and  the  steam  shut 
off,  but  the  pump  30  is  kept  in  operation  con- 
stantly to  spray  the  bottles  with  the  water, 
which  gradually  becomes  cooler  and  finally 
reaches  the  normal  temperature.  The  pump 
is  then  stopped.  The  doors  12  are  then 
opened  and  the  boxes  removed.  If  it  is  de- 
sired to  cool  the  bottles  still  further,  the  wa- 
ter in  the  supply-pipe  is  cooled  gradually  to 
the  desired  temperature  by  passing  the  same 
through  a  refrigerating  medium  or  in  any 
other  convenient  way. 

It  will  be  observed  that  using  the  apparatus 
in  the  manner  described,  the  bottles  contain- 
ing the  beer  have  been  first  sprayed  with  a 
fine  rain  or  spray  of  water  at  a  temperature 
near  the  normal,  that  this  temperature  has 
been  gradually  increased  until  the  pasteuriz- 
ing temperature  has  been  reached,  and  that 
the  latter  temperature  has  been  maintained 
until  pasteurization  has  been  effected,  when 
the  temperature  has  been  gradually  de- 
creased. These  steps,  moreover,  have  been 
effected  in  such  a  way  as  not  to  produce  any 
sudden  changes  in  temperature,  and  conse- 
quently  there  has  occurred  no  breakage  of 
the  bottles.  The  bottles  have  remained  sta- 
tionary during  the  operation  and  no  power 
has  been  required  to  move  them.  The  only 
expense  attendant  upon  the  operation  is  that 


817,495 


20 


of  the  steam  employed  to  heat  the  water  and 
the  cost  of  running  the  pump.  Both  of  these 
are  small.  Using  the  water  over  and  over 
effects  a  great  economy,  because  it  is  pumped 
5  from  the  collecting  or  drip  tank  back  to  the 
tempering-chamber  before  it  has  time  to  lose 
much  of  its  heat.  The  temperature  within 
the  pasteurizing-chamber  is  practically  uni- 
form. 

10  Modification  can  readily  be  made  by  the 
skilled  workman  in  the  form  and  material  of 
the  apparatus  without  departing  from  its  es- 
sential principles;  but  the  apparatus  above 
described  is  the' form  which  in  the  light  of  my 

15  present  knowledge  seems  preferable. 
What  I  claim  as  new  is — 

1.  An  apparatus  for  pasteurizing  beer  in 
bottles  comprising  a  pasteurizing-chamber,  a 
spraying  mechanism  within  the  chamber, 
means  for  supplying  water  thereto  and  means 
for  gradually  heating  the  water  so  supplied 
without  interrupting  its  flow. 

2.  An  apparatus  for  pasteurizing  beer  in 
bottles  comprising  a  pasteurizing- "hamber,  a 

25  spraying  mechanism  within  the  chamber, 
means  for  supplying  water  thereto  and  means 
for  gradually  neating  the  water  so  supplied 
without  interrupting  its  flow,  consisting  of  a 
water-tempering  chamber  provided  with  a 

30  steam-supply  pipe. 

3.  An  apparatus  for  pasteurizing  beer  in 
bottles  comprising  a  pasteurizing-chamber,  a 
spraying  mechanism  within  the  chamber, 
means  for  supplying  water  thereto  and  means 

35  for  gradually  heating  the  water  so  supplied 
without  interrupting  its  flow,  consisting  of  a 
water  -  tempering  chamber  provided  with  a 
steam-supply  pipe,  and  means,  as  a  thermo- 
stat, adapted  to  control  and  regulate  the 

40  steam-supply. 

4.  An  apparatus  for  pasteurizing  beer  in 
bottles  comprising  a  pasteurizing-chamber,  a 
spraying  mechanism  within  the  chamber, 
means  for  supplying  water  thereto  and  means 

+5  for  gradually  heating  the  water  so  supplied 
without  interrupting  its  How,  until  a  prede- 
termined temperature  for  the  spray  is  arrived 
at  and  means  for  maintaining  said  tempera- 
ture a  suitable  length  of  time. 

50  5.  An  apparatus  for  pasteUrizing  beer  in 
bottles  comprising  a  pasteurizing-chamber,  a 
spraying  mechanism  within  the  chamber, 
means  for  supplying  water  thereto  and  means 
for  gradually  heating  the  water  so  supplied 

S5  without  interrupting  its  flow,  until  a  prede- 
termined temperature  for  the  spray  is  arrived 
at  and  means  for  maintaining  said  tempera- 
ture a  suitable  length  of  time,  consisting  of  a 
water -tempering  chamber,  a  steam -supply 


pipe  and  a  thermostat  regulated  by  the  tern-  60 
perature  within  the  water-tempering  cham- 
ber and  controlling  the  steam-supply  accord- 
ingly- 

6.  An  apparatus  for  pasteurizing  beer  in 
bottles  comprising  a  pasteurizing-chamber,  a  65 
spraying  mechanism  within   the  chamber, 
means  for  supplying  water  thereto,  means  for 
gradually  heating  the  water  so  supplied  with- 
out interrupting  its  flow,  means  for  collecting 
the  said  water  after  use,  and  means  for  re-  70 
storing  its  temperature  and  returning  it  to 
the  spraying  mechanism. 

7.  An  apparatus  for  pasteurizing  beer  in 
bottles  comprising  a  pasteurizing-chamber,  a 
spraying  mechanism  within   the   chamber,  75 
means  for  supplying  water  thereto,  means  for 
gradually  heating  the  water  so  supplied  with- 
out interrupting  its  flow,  means  for  collecting 
the  said  water  after  use,  and  means  for  re- 
storing its  temperature  and  returning  it  to  80 
the  spraying  mechanism,  consisting  of  a  drip- 
tank,  a  pump,  a  water-tempering  chamber 
pro  video  with  a  steam-pipe. 

8.  An  apparatus  for  pasteurizing  beer  in 
bottles  comprising  a  pasteurizang- chamber,  85 
means  for  supporting  bottles  therein,  a  plu- 
rality  of   spraying   devices   each   arranged 
above  a  suitable  number  of  bottles,  a  com- 
mon means  for  supplying  the  spraying  de- 
vices with  heated  water  and  means  for  neat-  90 
ing  the  water. 

9.  In  an  apparatus  of  the  kind  described,  a 
pasteurizing-chamber,  a  plurality  of  spray- 
ing devices  arranged  one  aoove  another  with- 
in the  chamber,  means  intermediate  for  sup-  95 
porting  the  bottles  under  each  spraying  de- 
vice, each  support  being  adapted  to  allow  the 
water  to  pass  through  the  same,  a  drip-tank 

at  the  bottom  of  the  chamber  and  means 
whereby  the  water  from  the  drip-tank  is  con-  100 
veyed  to  the  spraying  devices  under  pres- 
sure. 

10.  An  apparatus  for  pasteurizing  beer  in 
bottles  comprising  a  pasteurizing-chamber,  a 
spraying  mechanism  within  the   chamber,  105 
means  for  supplying  water  thereto  and  means 
for  gradually  heating  the  water  so  supplied 
without  interrupting  its  flow,  until  a  prede- 
termined temperature  for  the  spray  is  arrived 

at  and  means  for  maintaining  said  tempera-  no 
ture  a  suitable  length  of  time,  and  means  for 
finally  reducing  the  temperature. 

In  testimony  whereof  i  affix  my  signature 
in  presence  of  two  witnesses. 

CHAS.  H.  LOEW. 
Witnesses: 

FRED.  H.  BIERMANN. 
EMMA  L.  HARMON.  • 


No.  832,581.  PATENTED  OCT.  2,  1906. 

A.  KOWARSCH. 
APPARATUS  FOR  STERILIZING  BOTTLED  CARBONATED  LIQUIDS. 

APPLICATION  FILED  MAK.  13,  1905. 

a  SHEETS-SHEET  1. 


Jt  NO»Nfs  ,  rreirs  co..  WASHINGTON,  o.  c. 


No.  832,581.  PATENTED  OCT.  2,  1906. 

A.  EOWARSCH. 
APPARATUS  FOR  STERILIZING  BOTTLED  CARBONATED  LIQUIDS. 

APPLICATION  FILED  MAB.  13,  1905. 

2'SHEETS-SHEET  2. 


16 


^ 


\J        Hi 


[VvNAVMV'.kVlV. 

\ 

C—  ."'.-  -11} 

I 

/f^\~~a  J? 

21 


g*?.3. 


& 


41N0TOM,   D.  C- 


UNITED  STATES  PATENT  OFFICE. 

ARTHUR  KOWARSCH,  OF  CHICAGO,  ILLINOIS. 
APPARATUS  FOR  STERILIZING  BOTTLED  CARBONATED  LIQUIDS. 

No.  832,581.  Specification  of  Letters  Patent.  Patented  Oct.  2,  1006. 

Original  application  filed  December  12, 1904,  Serial  No.  236,605.   Divided  and  this  application  filed  March  13, 1906.   SerialNo,  249,933, 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  ARTHUR  KOWARSCH,  a 
citizen  of  Austria-Hungary,  residing  at  Chi- 
cago, in  the  county  of  Cook  and  State  of  Illi- 
5  nois,  have  invented  certain  new  and  useful 
Improvements  in  Apparatus  for  Sterilizing 
Bottled  Carbonated  Liquids;  and  I  do  hereby 
declare  the  following  to  be  a  full,  clear,  and 
exact  description  of  the  invention,  such  as 

10  will  enable  others  skilled  in  the  art  to  which 
it  appertains  to  make  and  use  the  same. 

My  indention  relates  to  a  novel  apparatus 
for  sterilizing  bottled  carbonated  liquids,  the 
object  being  to  provide  an  apparatus  in 

15  which  the  contents  of  the  bottles  may  be 
heated  to  a  sufficiently  high  temperature  to 
thoroughly  effect  sterilization  without  dan- 
ger of  explosion  by  reason  of  the  high  pres- 
sure resulting  from  such  high  temperature. 

20  My  invention  consists  in  the  features  of 
construction  of  such  apparatus,  as  hereinafter 
fully  described  and  claimed. 

In  the  accompanying  drawings,  illustrat- 
ing an  apparatus  constructed  in  accordance 

25  with  my  invention,  Figure  1  is  a  side  eleva- 
tion of  an  apparatus  constructed  in  accord- 
ance with  my  invention.  Fig.  2  is  a  vertical 
transverse  section  of  same  on  the  line  2  2  of 
Fig.  1.  Fig.  3  is  a  detail  vertical  section,  on 

30  an  enlarged  scale,  of  a  cooler  for  compressed 
air  introduced  into  my  said  apparatus.  Fig. 
4  is  a  vertical  transverse  section  on  the  line 
4  4  of  Fig.  3.  Fig.  5  is  a  central  vertical  sec- 
tion of  an  auxiliary  chamber  for  registering 

35  the  pressure  attained  in  the  bottles  and  en- 
abling the  pressure  in  said  apparatus  to  be 
regulated  accordingly. 

This  is  a  division  of  my  application  for 
Letters  Patent,  Serial  No.  236,605,  filed  De- 

40  cember  12,  1904,  for  improvements  in  steril- 
izing apparatus  and  method. 

In  sterilizing  or  pasteurizing  carbonated 
liquids,  such  as  beer  and  the  like,  great  loss  is 
sustained  by  reason  of  explosion  of  bottles, 

45  due  to  the  high  pressure  resulting  from  heat 
applied,  and  consequently  to  avoid  excessive 
loss  from  this  source  the  temperature  em- 
ployed is  frequently  insufficiently  high  to 
completely  effect  such  sterilization. 

50  The  present  methods  generally  employed 
consist  in  immersing  the  bottles  in  hot  water, 
but  by  reason  of  the  fact  that  the  bottles 
when  introduced  into  the  water  are  generally 
very  cold  renders  such  sterilization  very  ex- 

55  pensive  by  reason  of  the  large  quantities  of 
not  water  required  and,  furthermore,  as  here- 


inbefore stated,  by  reason  of  the  bursting  of  a  .  ,' 
relatively  large  percentage  thereof.     To  over- 
come these  difficulties,  I  provide  a  sterilizing 
apparatus  comprising  a  chamber  1,  which  is  60 
preferably  cylindrical  in  form  and  horizon- 
tally disposed  and  is  provided  at  its  ends  with 
dished  heads  2  and  3,  the  head  3  being  pref- 
erably hinged  thereto  and  secured  in  place  to 
seal  said  vessel  by  means  of  suitable  fasten-  65 
ing  devices,  such  as  the  bolts  4  indicated  or 
the  like.     Entering  said  chamber  1  at  a  plu-    . 
rality  of  points  in  the  bottom  thereof  is  a 
steam-supply  5,  connected,  by  means  of  the 
pipe  6,  with  a  source  of  supply  of  steam  70 
under  pressure,  there  being  a  valve  7  inter- 
posed  in   said  pipe   and  a  pressure-gage  8 
connected  therewith.     Connecting  with  said 
pipes  6  is  a  pipe  7',    which  communicates, 
through  a  cooler  8',  with  a  source  of  supply  75 
of  compressed  air  by  means  of  the  pipe  9, 
controlled  by  a  valve  10  and  having  a  pres- 
sure-gage 1 1  connected  therewith.     The  said 
pipes  7'  and  9  communicate  with  a  zigzag 
passage  12  in  said  cooler  8',  and  connected  80 
with  the  said  cooler  by  means  of  a  pipe  13  is  a 
source  of  supply  of  cold  water  controlled  by  a 
valve  14,  introduced  in  said  pipe  13.     An  ex- 
haust or  waste  pipe  15  is  connected  with  the 
other  end  of  said  cooler,  the  water  introduced  85 
being  caused  to  flow  in  a  direction  opposite 
to  the  flow  of  the  air  through  the  zigzag  pas- 
sage 12  by  means  of  two  walls  16,  introduced 
in  said  cooler  8'  in  a  well-known  manner. 
Connected  with  said  chamber  1  at  its  upper  90 
end  at  a  plurality  of  points  is  an  exhaust- 
pipe  17,  in  which  a  safety-valve  18  of  any 
suitable    construction    is    interposed,    said 
valve  being  adapted  to  maintain  a  given 
pressure  in  said  chamber  1  in  a  well-known  95 
manner.     Entering    into    said    chamber    1 
through  the  wall   thereof  at   any  suitable 
point  is  a  thermometer  19,  on  which  the  tem- 
perature within  said  chamber  may  be  read 
from  the  exterior  thereof.     Connected  with  too 
the  interior  of  said  chamber,  but  disposed  on 
the  exterior  thereof,  is  a  cylindrical  vessel  20, 
which  is  vertically  disposed  and  is  provided 
with  a  removable  head  21,  on  which  a  pres- 
sure-gage 22  is  mounted,  the  pipe  connecting  105 
same  with  said  head  projecting  through  the 
latter  and  being  provided  on  said  projecting 
end  with  a  conical  plug  23,  of  rubber  or  simi- 
lar yielding  material.     Entering  said  vessel 
through  the  bottom  thereof  is  a  vertically-  no 
disposed  shaft  24,  carrying  a  platform  25  at 
its  upper  end,  the  lower  end  portion  of  said 


832,581 


shaft  being  threaded  and  passing  through  the  | 
threaded  sleeve  26,  mounted  in  a  suitable  j 
frame  27,  supported  on  said  cylinder  20.  Said 
vessel  or  chamber  20  is  connected  with  the 
5  interior  of  said  chamber  1  by  means  of  the 
pipe  28  and  is  connected  with  the  exhaust  by 
means  of  the  pipe  29,  having  flexible  connec- 
tion with  said  head  or  cover  21,  there  being  a 
similar  pressure-regulating  valve  30  inter- 

10  posed  in  said  connection,  so  that  the  pressure 
in  said  cylinder  20  will  be  maintained  equal 
to  the  pressure  within  said  chamber  1 .  Con- 
nected with  the  bottom  of  said  chamber  1  is  a 
valve-controlled  drain-pipe  31 ,  through  which 

1 5  water  from  condensed  steam  is  drained  off. 

My  method  of  sterilizing  as  carried  out  in 
the  above-described  apparatus  consists,  pri- 
marily, in  equalizing  pressures  on  both  sides 
of  the  walls  of  the  bottles,  so  that  the  danger 

20  of  bursting  of  said  bottles  or  forcing  out  of 
stoppers  or  caps  thereof  is  entirely  obviated, 
thereby  enabling  the  contents  of  such  bot- 
tles to  be  heated  to  any  desirable  degree 
within  reasonable  limits,  and  thus  thoroughly 

25  effect  sterilization.  Upon  applying  heat  to 
carbonated  liquids,  which  are  generally  bot- 
tled under  pressure,  the  expansion  of  the  con- 
tained gases  is  very  great,  and  the  result  is 
that  a  very  high  pressure  is  contained  in  such 

30  bottles. 

In  carrying  out  my  method  it  is  essential, 
primarily,  to  carefully  watch  and  ascertain 
as  nearly  as  possible  the  pressure  contained 
in  the  bottles  and  to  so  regulate  the  pressure 

35  without  correspondingly  increasing  the  tem- 
perature within  the  sterilizing  vessel  and  on 
the  exterior  of  the  bottles  as  to  substantially 
equalize  such  pressure,  and  thereby  prevent 
loss.  In  carrying  out  the  said  method  in  the 

40  apparatus  above  described  the  bottles  in 
large  numbers  are  introduced  into  the  cham- 
ber 1,  so  as  to  practically  fill  the  same,  and 
one  of  said  bot'tles  is  opened  and  inserted  in 
the  cylinder  20,  where  it  is  supported  on  the 

45  platform  25,  and  the  latter  is  raised  so  as  to 
firmly  insert  the  plug  23  in  the  neck  of  said 
bottle  to  seal  the  same.  This  bottle  now 
communicates  with  the  pressure-gage  22,  and 
the  pressure  resulting  from  the  applied  heat 

50  will  thus  be  indicated  on  said  pressure-gage, 
as  will  be  obvious. 

If  steam  under  pressure  only  were  intro- 
duced in  the  chamber  1,  it  will  be  obvious 
that  the  heat  corresponding  to  high  pressure 

55  would  be  necessarily  too  intense  and  could  at 
no  time  equalize  the  pressure  in  the  bottles,  I 
by  reason  of  the  fact  that  the  primary  pres- 
sure therein  exceeds  steam  -  pressure  at  the 
boiling-point  of  water.     In  order  to  attain 

60  the  desired  temperature  with  a  pressure  in 


excess  of  the  steam-pressure  at  such  tem- 
perature, I  introduce  with  or  prior  to  the  in- 
troduction of  steam  into  said  chamber  1  cold 
compressed  air,  so  as  to  attain  a  pressure  in 
said  chamber  1  primarily  which  exceeds  the  65 
normal  pressure  within  the  said  bottle.  I 
then  introduce  steam  into  said  chamber,  and 
as  the  same  becomes  heated  I  watch  care- 
fully the  increase  in  pressure  in  the  bottles 
indicated  on  the  gage  22,  and  as  the  tempera-  70 
ture  increases  I  increase  the  pressure  propor- 
tionately by  partially  opening  the  valve  10 
to  admit  a  further  supply  of  compressed  air, 
this  operation  being  continued  until  the  de- 
sired temperature  and  proportionate  high  75 
pressure  has  been  attained  in  said  compart- 
ment 1 ,  and  this  high  temperature  and  pres- 
sure are  maintained  for  a  period  sufficiently 
long  to  effect  complete  sterilization.  The 
supply  of  steam  is  then  shut  off  and  the  pres-  80 
sure  maintained  and  gradually  reduced  by 
gradually  exhausting  the  compressed  air,  the 
pressure  of  the  latter  being,  however,  always 
maintained  slightly  in  excess  of  the  pressure 
in  the  bottles  and  the  latter  being  cooled  to  85 
their  original  temperature  before  being  re- 
moved from  the  apparatus.  In  this  manner 
I  am  enabled  to  sterilize  a  large  number  of 
bottles  of  carbonated  beverages  at  each  op- 
eration at  the  expense  of  only  a  single  bottle  90 
from  each  lot,  which  is  required  to  indicate 
the  increase  in  pressure  for  such  lot  by  reason 
of  the  increase  in  temperature. 

My  said  apparatus  is  exceedingly  simple 
and  efficient.  95 

I  claim  as  my  invention — 

An  apparatus  for  sterilizing  packed  car- 
bonated liquids,  comprising  a  sealed  vessel 
adapted  to  receive  the  package  and  commu- 
nicating independently  with  sources  of  sup-  roc 
ply  of  air  under  pressure,  steam  and  water, 
valves  controlling  all  of  said  connections,  an 
independent  chamber  communicating  with 
said  first-named  chamber  and  adapted  to  re- 
ceive an  open  package,  an  adjustable  plat-  105 
form  within  said  chamber  supporting  said 
open  package,  a  pipe  extending  through  the 
upper  wall  of  said  chamber  and  carrying  a 
flexible  stopper  adapted  to  seal  the  said  pack- 
age, and  a  pressure-gage  disposed  on  said  no 
pipe  and  indicating  variations  in  pressure  in 
said  package  due  to  variations  in  tempera- 
ture of  the  contents  thereof. 

In  testimony  whereof  I  have  signed  my 
name  in  presence  of  two  subscribing  wit-  115 
nesses 

ARTHUR  KOWARSCH. 

Witnesses: 

RUDOLPH  WM.  LOTZ, 
E.  M.  SCHEKBARTH. 


No.  839,926.  PATENTED  JAN.  1,  1907. 

P.  G.  GRIFFITH. 

METHOD  OF  EFFECTING  THE  DESTRUCTION  OF  PATHOGENIC  ORGANISMS 
IN  W.ATER  OR  OTHER  LIQUIDS. 

APPLICATION  FILED  JUNE  3,  1906. 


A 


CL 


Ry.2. 


UNITED  STATES  PATENT  OFFICE. 

PATRICK  GILL  GRIFFITH,  OF  LONDON,  ENGLAND. 
METHOD  OF  EFFECTING  THE  DESTRUCTION  OF  PATHOGENIC  ORGANISMS  IN  WATER  OR  OTHER  LIQUIDS. 


No.  839,926. 


Specification  of  Letters  Patent. 
Application  filed  Jua«  3, 1906.    Serial  No.  263,670. 


Patented  Jan.  1,  1907, 


To  nil  wham,  it  m-nij  connern: 

Be  it  known  that  i ,  PATKICK.  GILL  GRIF- 
FITH, a  subject  of  the  King  of  Great  Britain, 
n -siding  at  Villa  Molitor,  636  Green  Lai  it1.", 
5  London,  England,  have  invented  a  new  and 
useful  Method  of  Effecting  the  Destruction  of 
Pathogenic  Organisms  in  Water  or  other  Liq- 
uids, of  which  the  following  is  a  specification. 
This  invention  relates  to  the  purification  of 

10  water,  and  is  more  particularly  intended  for 
use  in  connection  with  systems  of  water-sup- 
ply for  towns,  districts,  communities,  corpo- 
rations, and  other  areas  or  bodies. 

The  object  of  my  invention  is  to  effect  the 

15  destruction  of  pathogenic  organisms  in  the 
water  or  other  liquid,  and  thereby  prevent 
the  more  common  disease  germs,  typhoid 
and  the  like,  being  conveyed  through  such 
systems  to  the  recipients  and  consumers  of 

20  the  water. 

According  to  my  invention  the  water  is 
raised  to  a  temperature  of  65°  centigrade  to 
85°  centigrade  for  a  period  not  exceeding 
twenty-five  seconds.  This  heating  has  the 

25  effect  of  destroying  sucli  pathogenic  micro- 
organisms as  commonly  exist  and  are  con- 
veyed by  the  water. 

In  order  that  my  invention  may  be  clearly 
understood  and  readily  carried  into  effect ,  1 

30  will  proceed  to  describe  the  same  with  refer- 
ence to  the  accompanying  drawings,  which 
represent  diagrammatical!}-  a  HH-.-UIS  where- 
by the  objects  hereinbefore  mentioned  ma\ 
be  accomplished,  Figure  1  being  a  partial  e!e- 

35  vation  and  vertical  section  illustrating  the 
arrangement  of  the  apparatus,  and  Fig.  2  an 
end  view  of  the  chamber  in  which  the  water 
or  liquid  is  received  and  from  which  the 
treated  water  or  liquid  is  delivered. 

40  According  to  the  mode  of  carrying  my  in- 
vention into  effect,  described  by  way  of  ex- 
ample, I  propose  to  convey  the  water  t.o  be 
treated  by  means  of  suitable  conduits,  such 
as  pipes  a  from  a  head  of  water,  which  nmv  he 

45  a  tank,  such  as  A,  situated  in.  a  suitable  ele- 
vation, to  one  or  more  chambers  or  recepta- 
cles B,  which  are  preferably  lagged  -or  sur- 
rounded with  some  material  which  is  a  bud 
conductor  of  heat,  the  water  reaching  the 

50  said  chambers  B  by  way  of  branch  pipes  a' 
and  heads  <?-.  These  chambers  are  provided 
with  tubes  or  closely-associated  plates  b  b,  of 
copper  or  other  suitable  metal  or  material, 
forming  passages  b'  b'  for  the  uater,  the  lat- 

55  ter  passing,  preferably,   upwardly  thro  igh 


the  said  tubes  or  passages  in  the  said  cham- 
bers and  being  led  from  thence  bv  way  of  the 
head  b1  and  pipe  b3  into  receptacles  C,  adapt- 
ed to  raise  the  temperature  thereof  to  the  re- 
quired degree.  The  heating-receptacles  may  60 
comprise  series  of  tubes  c  or  the  like  suitably 
arranged  for  conveying  the  .full  effect  of  the 
heating  means,  which  may  be  steam,  fire,  or 
other  convenient  medium,  to  the  water  circu- 
lating therethrough.  65 

In  the  example  illustrated  it  is  assumed 
that  steam  is  the  heating  medium  employed 
and  that  same  enters  the  tube  or  cod  c  by 
way  of  the  pipe  c'  and  leaves  the  tube  or  coil 
by  way  of  the  pipe  c2.  After  being  thus  70 
raised  in  temperature  the  water  is  conveyed 
back  to  the  first-mentioned  chambers  B  in 
such  a  manner — say  by  way  of  pipes  C' — 
that  it  is  caused  to  now  by  gravitation  along 
the  exterior  surfaces  of  the  tubes  or  passages  75 
b',  conveying  the  untreated  water  to  the 
heating  -  receptacles — that  is  to  say,  the 
treated  water  iiows  by  way  of  the  passages  64 
through  the  said  chambers  B.  With  a  view 
to  increasing  the  transference  of  heat  from  So 
the  treated  to  the  untreated  or  from  the  out- 
going to  the  ingoing  water  the  tubes  or 
plates  b  are  preferably  of  bent,  curved,  zig- 
zag, or  any  other  tortuous  or  crooked  form, 

to  retard  the  progress  of  the  water  85 
along  their  surfaces.    The  outgoing  or  treated 
water  is  hereby  cooled  or  deprived  of  its  heat 
by  the  water  which  feeds  the  heaters  without 
actual  contact  therewith,  while  the  heat  given 
oil'  from  the  heated  water  in  the  passages  6*  is  90 
laken  up  by  the  water  circulating  through 
!  he  I  ubes  or  passages  //  from  the  supply-tank 
A,  a  considerable  economy  in  heating  result- 
ing and  great  expedition  in  the  deprivation 
of  (he  treated  water  of  the  heat  contracted  95 
thereby  in  the  heating-receptacle  C. 

Although  in  the  foregoing  description  I 
have  referred  to  a  series  of  chambers  and  re- 
(•(•placlcs  and  the  consequent  plurality  of 
heails  und  condue ting-pipes,  for  the  sake  of  100 
clearness  1  have  illust  rated  but  one  set  of  the 
appliances  necessary  for  carryi  ig  out  the  in- 
vention. It  will,  however,  be  readily  under- 
stood that  the  various  pipes  or  appliances 
may  be  provided,  as  may  be^required,  with  105 
means,  sucli  as  valves  or  otlier  devices,  for 
regulating  01  cutting  off  the  supply  or  other- 
wise varying  the  system  in  its  actual  working 
as  circumstances  or  requirements  may  de- 
mand or  the  fancy  of  the  operator  may  die-  nc 


839,926 


tate.  The  temperature  hereinbefore  referred 
to  and  the  period  of  time  during  which  the 
water  or  other  liquid  is  exposed  thereto  is 
found  in  practice,  however,  to  be  fatal  to  the 
5  existence  of  the  common  pathogenic  organ- 
isms. 

Having  now  described  my  invention,  what 
I  claim  as  new,  and  desire  to  secure  by  Let- 
ters Patent,  is — 

10  1.  The  herein-described  method  of  purify- 
ing water  or  other  liquids,  consisting  in  rais- 
ing the  water  or  other  liquid  to  a  temperature 
of  65°  centigrade  to  85°  centigrade  for  a 
peti6d  not  exceeding  twenty  -  five  seconds, 

15  for.'the' purpose  specified. 

~2.  The  herein-described  method  of  unin- 
terruptedly purifying  water  or  other  liquids, 
consisting  in  raising  the  water  or  other  liquid 
to  a  temperature  of  65°  centigrade  to  85°  cen- 

*c  tigrade  for  a  period  not  exceeding  twenty- 
five  seconds  and  in  causing  the  treated  or 
outgoing  water  or  other  liquid  to  impart 


heat  to  the  untreated  or  ingoing  water  or 
other  liquid,  substantially  a.s  described. 

3.  The  herein-described  method  of  purify-  25 
ing  water  or  other  liquid  consisting  in  main- 
taining the  water  or  othjgr:  liquid  at  a  tem- 
perature below  a  sterilizing  temperature  fqr 

a  period  of  substantially  twenty-five  sec- 
onds, for  the  purpose  specified.  30 

4.  The  herein-described  method  of  unin- 
terruptedly purifying  water  or  other  liquids, 
consisting  in  raising  the  liquid  to  a  tempera- 
ture of  between  65    centigrade  and  85°  cen- 
tigrade for  a  period  approximating 'twenty-  35 
five  seconds,  and  maintaining  a  continuous 
flow  of  the  liquiijl  into  and  out  from  the  heat- 
ing zone,  substantially  as  described. 

In  witness  whereof  I  have  hereunto  set  my 
hand  in  presence  of  two  witnesses. 

PATRICK.  GILL  GRIFFITH. 
Witnesses : 

F.  C.  HAWTIN, 
WALTER  J.  SKERTEN. 


, 


1301 


No,  862,623. 


PATENTED  AUG.  6,  1907. 
F.  A.  EMERICK. 
STERILIZING  APPARATUS. 

APPLIOATIOS  TILED  HOV.  8,  1903. 

3  SHEETS-SHEET  1. 


(^rtqo  1  c 


eXy.  e_A 


INVENTOR 


^  / 

-*-  J/o-X^t- 
ATTORNEYS 


No,  862,623. 


PATENTED  AUG.  6,  1907. 
F.  A.  EMERICK. 
STERILIZING  APPARATUS. 

APPLICATION  PILED  HOV.  9,  1905 

3  SHEETS-SHEET  2. 


{^ric/ o  £« 


ATTORNEYS 


No,  862,623. 


PATENTED  Aim.  6,  1907. 
F.  A.  EMERICK. 
STERILIZING  APPARATUS. 

APPLICATION  TILED  HOV.  9,  1906. 

3  SHEETS-SHEET  3. 


*  v>. 


WITNESSES: 


^          INVENTOR 
t+^r'T-taeri  cA  Cf-£.  TTitricA 
BY 

t#, 

ATTORNEYS 


UNITED  STATES  PATENT  OFFICE. 

FREDERICK  A.  EMERICK,  OF  OSWEGO,  NEW  YORK,  ASSIGNOR  TO  GREAT  BEAR  SPRING 
COMPANY;  OF  JERSEY  CITY,  NEW  JERSEY,  A  CORPORATION  OF  NEW  JERSEY. 


No.  862,623. 


STERILIZING  APPARATUS. 

• 

Specification  of  Letters  Patent. 

Application  file!  November  9,  ]  906.    Serial  No,  286,469. 


Patented  AV-C.  6,  1907. 


To  all  whom  it  may  concern: 

15c  it  known  that  I,  FRKDKIUCK  A.  EMERICK,  a  citi- 
zen of  the  United  States,  and  a  resident  of  Oswcgo,  in 
the  county  of  Oswego  and  State  of  New  York,  (with 
5  post. -office   address   Oswego,    New    York,)    have    in- 
vented certain  new  and  useful  Improvements  in  Steril- 
izing Apparatus,  of  which  the  following  is  a  specifica- 
tion. 
My  invention  relates  to  apparatus  for  healing  bottles 

10  or  other  containers  either  empty  or  filled  and  is  es- 
pecially useful  for  sterilizing  milk  bottles  or  milk  lx>t- 
tles  and  their  contents.  It  may,  however,  be  used  for 
other  articles  which  require  tn  be  subjected  to  heat  for 
drying  or  for  other  purposes. 

15  To  this  end  iny  invention  consists  in  the  combina- 
tion with  a  vertical  chimney  or  tower,  the  interior  of 
which  is  heated  by  any  suitable  means,  of  an  endless 
conveyer  or  carrier,  preferably  of  the  chain  type,  pen- 
dulous trays  hung  from  said  carrier  each  constructed 

20  with  two  vertical  openings  or  sets  of  openings  extend- 
ing respectively  from  opposite  eu.;es  or  sides  of  the  tray 
entirely  across  the  line  of  suspension  of  said  trays  and 
feed  and  discharge  tracks  or  conveyers  arranged  aw 
hereinafter  described  with  the  feed  tracks  or  con- 

25  veyers  located  at  a  point  near  the  bottom  of  the  heating 
tower  hut  in  line  with  one  of  the  sets  of  vertical  open- 
ings extending  across  the  line  of  suspension  of  the  trays 
and  on  the  side  of  the  endless  conveyer  which  is  as- 
cending, while  the  said  discharged  tracks  or  conveyers 

30  are  arranged  on  the  down  side  in  line  with  the  other 
set  of  openings  and  extend  entirely  across  the  line  of 
suspension  of  the  said  trays. 

My  invention  consists  further  in  the  special  combi- 
nations of  devices  and  details  of  construction  as  more 

36  particularly  hereinafter  described  and  then  specified 
in  the  claims. 

in  the  accompanying  drawings,  Figure  1  is  a  vertical 
section  through  the  tower  showing  the  endless  carrier 
in  elevation  together  with  its  driving  mechanism. 

40   Fig.  2  is  a  section  of  the  tower  with  the  endless  carrier 

in  side  elevation  and  showing  the  feed  and  discharge 

ways  or  conveyers  for  feeding  the  pallets  and  receiving 

,  and  carrying  away  the  pallets  after  heating.     Fig.  :! 

is  a  plan  of  the  tower.     Fig.  4  shows  the  relative  loca- 

45  tion  of  the  feed  and  delivery  ways  of  the  tracks  to  the 
trays  at  the  point  where  the  said  trays  pass  the  tracks 
for  the  purpose  of  picking  up  and  dropping  the  pallets 
corryinr-  the  bottles.  Fig.  5  is  a  perspective  view  of 
the  -preferred  form  of  skeleton  tray  which  I  employ. 

50  I'"s;.  C  is  j,  horizontal  sectional  view  through  the  appa- 
ratus tii  on  above  the  tracks  and  showing  the  carriers 
in  oper-'iive  position  with  respect  thereto,  the  objects 
formiiif.  the  load  being  omitted. 

1  indicates  the  chains  or  belts  of  an  endless  carrier 

55   f'om  which  the  trays  2  are  suspended  by  a  pivotal  sus- 


pension or  connection  of  the  hangers  3  connected  to 
the  trays  at  their  opposite  sides  and  edges  as  shown  be't- 
t<  i  in  Fig.  2,  atid  pivotally  connected  with  the  belts  or 
chains  1  of  the  endless  carrier.  Said  belts  pass  over 
suitable  drive  wheels  4  which  are  carried  by  shafts  5.  60 
The  journal  bearings  of  said  shafts  are  provided  with 
pests  (i  sustained  by  the  floor  of  a  building  or  by  other 
means  and  by  journal  bearings  carried  by  hangers  7 
supported  in  any  suitable  manner.  At  the  bottom  of 
tlie  lower  the  endless  belts  or  chains  pass  around  other  6f 
wheels  !)  as  well  understood  in  the  art  which  may  be 
mounted  on  shafts  sustained  by  hangers  10  on  a  lower 
floor  U  of  the  building.  Said  floor  11  has  suitable 
openings  to  permit  the  passive  ()f  the  trays  and  endless 
belts  as  indicated  more  fully  in  Fig.  2.  A  counter  70 
shaft 12  driven  in  any  suitable!  manner  and  geared  to  the 
shafts  5  operates  the  endless  carrier.  The  up  and  down 
sides  of  the  carrier  both  travel  in  the  tower  or  vertical 
heating  chamber  8,  the  interior  of  which  may  be  heated 
by  sic  am  pipes  13  or  by  other  means  to  secure  the  dp-  75 
sired  degree  of  temperature  within  the  same  necessary 
for  sterilizing  or  for  other  result. 

The  top  of  t  ho  tower  is  closed  in  by  the  cover  8'  which 
is  provided  wil  h  an  opening  or  escape  controlled  by  the 
damper  14,  whereby  the  temperature  may  be  more  80 
readily  regulated.  The  tower  8  has  preferably  a  heat 
insulating  jacket  formed,  .preferably,  by  an  exterior 
casing  J5  separated  from  the  chamber  8  by  an  air  space 
to  form  an  air  jacket  which  prevents  radiation  of  heat 
from  the  heating  chamber.  At  the  top  of  the  air  jacket  85 
a  number  of  dampers  Iti  may  be  used  to  carry  away  any 
radiated  heat  should  it  be  desirable  to  permit  the  es- 
cape of  the  same  in  order  to  prevent  communication  of 
the  heat  from  the  heating  chamber  to  the  room  or  apart- 
ment in  which  the  tower  is  located.  With  this  con-  90 
struction  or  arrangement  of  heating  tower  and  endless 
carrier,  it  will  be  obvious  that  any  bottles  or  other  ob- 
jei  Is  or  containers  placed  upon  the  trays  at  or  near  the 
bottom  of  the  up  side  of  the  carrier  will  be  heated 
moderately  and  gradually  in  their  ascent  on  the  up  side  95 
until  they  reach  the  more  intense  heat  at  the  top  of  tho 
chamber  or  chimney,  while  on  their  return  on  the  down 
side  they  will  be  gradually  cooled.  Conveyers,  tracks 
or  ways  are  also  provided  for  delivering  the  articles  or 
pallets  or  boards  carrying  the  same  into  position  where  100 
they  will  be  taken  up  by  the  upwardly  traveling  trays 
and  for  receiving  said  articles,  pallets  or  boards  from 
the  downwardly  traveling  trays  as  they  reach  the  bot- 
tom of  the  tower  on  their  downward  travel.  These 
tracks,  ways  or  conveyers  may  be  of  any  suitable  con-  105 
struction,  but  arc  preferably  of  such  character  and  so 
built  as  to  permit  the  articles  to  be  fed  and  discharged 
or  carried  away  by  gravity. 

Assuming  that  the  apparatus  is  used  for  the  steriliza- 
tion or  drying  of  bottles  assembled  upon  pallets  or   1 10 


862,623 


boards  26,  it  is  preferable  to  employ  tracks  or  ways  hav- 
ing anti-friction  rollers  W;  said  tracks  having  a  slight 
inclination,  preferably,  on  both  the  feed  and  delivery 
sides.  Said  tracks  or  ways  for  the  feed  or  delivery  side 
5  are  indicated  at  J8  and  for  the  discharge  side  at  18'. 
Referring  to  the  drawings,  it  will  be  seen  trjat  these 
tracks  or  ways  on  both  sides  of  the  tower  extend  into  the 
path  of  the  traveling  trays  and  entirely  across  their  line 
of  suspension,  so  ate  in  the  case  of  the  feed  side,  to  bring 

10  the  sustaining  board  or  pallet  2fi  fully  into  position 
where  it  will  be  properly  picked  up  by  the  tray,  or  in 
other  words,  will  be  fully  under  the  center  of  suspen- 
sion of  said  tray  which  will,  therefore,  not  be  in  danger 
of  canting  or  tilting  and  with  consoquent  danger  of  the 

15  tray  dropping  the  board  or  pallet  or  spilling  the  articles 
supported  by  it.  In  the  same  manner  on  the  delivery 
side  the  tracks  or  ways  extend  back  across  practically 
the  whole  space  or  path  embraced  by  the  descending 
tray  and  entirely  across  their  line  of  suspension  so  as  to 

20  fully  receive  the  descending  pallet  with  its  supported 
bottles  or  other  articles. 

In  order  to  permit  the  trays  to  pass  the  tracks  or  ways 
or  other  conveying  device,  and  to  fully  receive  and 
properly  deposit  their  load  consisting  of  the  pallets  or 

25  other  objects,  I  construct  said  trays  with  vertical  open- 
ings which  extend  from  their  opposite  sides  across  the 
line  of  suspension  as  more  fully  indicated  in  Figs.  4  and 
5.  In  these  figures,  these  openings,  which  permit  the 
tray  to  pass  the  feed  tracks  or  ways  18,  are  indicated  at 

30"  20.  The  opening  which  extends  across  the  tray  in  the 
opposite  direction  to  permit  it  to  pass  the  delivery 
tracks  18'  is  indicated  at  21.  It  is'  obvious  that  the 
shape  of  the  tray  to  provide  openings  for  this  purpose 
may  bo  greatly  varied.  I  prefer,  however,  to  make  the 

35  tray  in  the  form  of  a  skeleton  tray  of  metal  as  shown, 
proper  provision  being  made  at  the  sides  for  att^ch- 
ment  of  the  hangers  3  as  indicated.  The  pallets  26 
with  the  bottles  assembled  thereon  are  fed  by  gravity 
or  in  any  other  suitable  way  to  position  for  being  picked 

40  up  by  the  ascending  trays  as  indicated  in  Fig.  2.  A 
suitable  stop  50  brings  them  to  rest  in  position  for  being 
picked  up.  When  a  pallet  is  picked  up  by  tne  ascend- 
ing tray,  it  frees  the  next  one  which  is  then  f  d  into  po- 
sition to  be  picked  up  by  the  next  ascending  tray. 

46  Suitable  provision  is  preferably  made  \o  prevent  the 
bottles  on  the  pallet,  which  is  abo  it  to  feed  into  posi- 
tion for  being  lifted  from  engaging  with  the  edge  of  the 
board  or  pallet  which  has  just  been  lifted.  Such  pro- 
vision consists  of  uprights  22  at  the  front  and  back  of 

50  each  pallet  connected  if  desired  by  a  cross  piece  or 
brace  23.  These  uprights  22  which  rise  to  at  least  the 
"height  of  he  bottle  act  as  stops  to  prevent  the  pallet 
from  being  fed  forward  into  position  for  being  lifted  un- 
til it  has  been  cleared  by  the  pallet  which  has  just  been 

65  picked  up.     On  the  descending  side  each  pallet  is  re- 


ceived by  the  delivery  ways  or  tracks  18'  and  im- 
mediately passes  away  by  gravity  from  position  where 
it  will  interfere  with  the  load  on  the  descending  tray 
above. 

In  the  operation  of  this  apparatus,  it  will  be  seen  that  60 
the  labor  is  confined  to  simply  placing  the  pallets  in 
line  upon  the  feed  tracks  18  and  to  disposing  of  the  pal- 
lets and  their  load  as  they  are  fed  away  from  the  de- 
livery opening  in  the  side  of  the  tower  on  the  tracks  18'. 
It  will  also  be  seen  that  inasmuch  as  the  ascending  and  65 
descending  trays  with  their  loads  will  balance  one 
another,  the  power  required  for  feeding  the  articles  to 
be  heated  for  sterilization  or  other  purpose  will  be  a 
minimum. 

What  I  claim  as  my  invention  is:  70 

1.  The  combination  of  a  heating  tower  or  chimney,  an 
endless  carrier  arranged  with  Its  up  and  down  sides  trav- 
eling in  said  tower,  pendulous  trays  having  vertical  open- 
ings sxtendlng  respectively  from  opposite  sides  or  edges 

of  the  tray  across  the  line  .of  suspension,  feed  tracks  or    75 
conveyers  extending  into  the  path  of  the  trays  near  the 
bottom  of  the  tower  and  entirely  across  the  line  of  sus- 
pension of  the  trays  but  in  line  with  the  vertical  open- 
ings extending  from   one  edge  or   side  thereof,   and   dis- 
charge or  delivery  trucks  or  conveyers  extending  into  the    80 
path  of  the  trays  on  the  down  side  but  entirely  across  the 
line  of  suspension  of  the  trays  and  in  line  with  vertical 
openings  extending  from  th«.  opposite  edge  or  side  of  said 
trays,  £s  and  for  the  purpose  deacrll>ed. 

2.  In  an  apparatus  for  sterilizing  bottles  or  other  con-   85 
talners,  the  combination  of  an  air  jacketed  beating  tower 
having  an  endless  carrier  mounted  to  travel  in  a  vertical 
direction  within  it,  heating  pipes  on  the  inner  walls  of  the 
tower,  dampers  at  the  top  of  the  tower  adapted  to  control 
the  escape  of  nlr  In   the  air  jacket,   pendulous  skeleton    90 
trays  hung  from  said  carrier  and  having  vertical  openings 
extending  from   oppoUte  edges  of   the  tray   across   their 
line  of   ..sponsion  imd  feed  and  delivery  tracks  both  ex- 
tending across  the  line  of  suspension  but  with  the  feed 
tracks  In  line  with  the  vertical  openings  extending  from    95 
one  edge  of  the  trays  and  the  delivery  tracks  in  line  with 
the  openings  extending  from  the  opposite  edge  of  the  trays. 

3.  In  an   apparatus  for  heating  bottles  or  other   con- 
tainers,  the  combination  of  a  neatlng  tower,   an  endless 

j  carrier,  mounted  with  up  and  down  sides  traveling  In  the    100 
tower,  pendulous  trays  hung  from  the  carrier  and  travel- 
Ing  therewith  on  its  up  and  down  sides,  each  said  carrier 
being  of   skeleton    form    and    having   openings   extending 
vertically  through  it  and  from  'Jts  opposite  edges  across 
the    line   of   suspension    In   different   vertical    planes   and    105 
conveyer  tracks  or  ways  adapted  to  feed  load  sustaining 
devices  Into  and  out  of  the  path  of  the  trays,  said  con- 
veyer tracks  or  ways  extending  across  the  line  of  suspen- 
sion of  the  trays  and  being  arranged  on  the  up  side  In 
line  with  one  set  of  vertical  openings  in  said  trays  and  on    J1Q 
the  down  side  in  line  with  other  vertical  openings  in  said 
trays,  a»  and  for  the,purpuse  described. 

Signed  at  Oswego,  In   tlie  county  of  Oswego  and  State 
of  New  York,  this  second  day  of  November,  A.  D.  1905, 

KUEDBllICK  A.  EMEBICK. 
Witnesses: 

W.   M.    1'KNNKY, 
E.  J.  (iRKKNR. 


.  1301 


No.  866,870.  PATENTED  SEPT.  24,  1907. 

0.  H.  LOEW. 
PASTEURIZER. 

APPLICATION  FILED  APE.  7,  1906.    RENEWED  AUG.  20,  1907. 


Attest: 


by 


Inventor'. 
Atty. 


UNITED  STATES  PATENT  OFFICE. 


CHARLES  H.  LOEW,  OF  LAKEWOOD,  OHIO. 
PASTEURIZER. 


No.  866,870.  Specification  of  Letters  Patent.  Patented  Sept.  24,  1907. 

Application  filed  April  7, 1906,  Serial  No.  310,397,    Renewed  August  20, 1907.    Serial  No.  389,401. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  CHARLES  H.  LOEW,  a  citizen 

of  the  United  States,  residing  at  Lakewood,  in  the 

county  of  Cuyahoga  and  State  of  Ohio,  have  invented 

5  certain  new  and  useful  Improvements  in  Pasteurizers, 

of  which  the  following  is  a  specification. 

My  invention  relates  to  an  apparatus  for  pasteur- 
izing beer  in  bottles  and  its  novelty  consists  in  the 
construction  and  adaptation  of  the  parts  as  will  be 

10   more  fully  hereinafter  pointed  out. 

In  Letters  Patent  of  the  United  States  No.  808,668, 
issued  to  me  Jan.  2,  1906,  there  is  described  and 
claimed  a  process  of  pasteurizing  beer  and  in  connec- 
tion therewith  there  is  described  an  apparatus  for  use 

15  in  carrying  out  the  said  process  which  is  itself  the 
subject  matter  of  Letters  Patent  of  the  United  States 
No.  817,495  issued  to  me  April  10,  1906. 

My  present  invention  has  for  its  object  the  simpli- 
fication and  improvement  of  the  apparatus  above 

20  referred  to. 

In  that  apparatus  I  show  a  box  or  chamber  with 
suitably  insulated  walls  provided  internally  with 
shelving  to  receive  the  boxes  containing  the  beer  in 
bottles,  and  provided  also  with  a  spraying  mechanism 

25  comprising  a  supply  pipe  and  sundry  branch  pipes 
adapted  to  penetrate  into  the  space  between  the  tiers 
of  bottles  in  boxes  and  provided  with  suitable  atom- 
izing nozzles  whereby  each  row  of  bottles  is  separately 
sprayed.  The  shelves  or  supports  for  the  bottle  boxes 

30  are  stationary. 

In  my  present  invention,  I  make  the  shelves  or 
supports  for  the  bottles  removable,  in  other  words,  I 
employ  a  truck  or  carriage  provided  with  suitable 
shelves  on  which  the  boxes  containing  the  beer  in 

35  bottles  can  be  placed  outside  of  the  pasteurizing 
chamber  and  which  can  as  an  entirety,  when  loaded 
with  bottles,  be  moved  into  said  chamber.  This  is 
much  more  convenient  than  placing  the  bottles  in 
boxes  on  a  truck  at  the  filling  apparatus,  conveying 

40  them  to  the  pasteurizer,  loading  them  into  the  pas- 
teurizer and  unloading  them  therefrom  after  the  pas- 
teurizing process  has  been  completed.  The  present 
arrangement  saves  one  operation  and  much  time  and 
labor.  I  also  provide  the  pasteurizing  chamber  with 

45  a  perforated  false  bottom  on  which  the  carriage  de- 
scribed can  rest  and  which  will  at  the  same  time 
freely  permit  of  the  passage  of  the  water  to  the  col- 
lecting tank  at  the  bottom  of  the  chamber.  I  also 
simplify  the  spraying  mechanism.  I  place  a  perfo- 

50  rated  false  ceiling  under  the  solid  continuous  ceiling 
of  the  chamber  and  into  the  intermediate  space  be- 
tween the  real  and  the  false  ceiling  I  conduct  the 
supply  pipe  from  the  source  of  water  supplied.  The 
perforations  in  the  false  ceiling  permit  the  water  to 

55  drop  upon  the  bottles  in  a  shower,  much  in  the  same 


manner  as  it  did  when  the  spraying  nozzles  were  em- 
ployed and  the  branch  pipes  were  used. 

By  properly  proportioning  the  number  and  size  of 
the- perforations  of  this  false  ceiling  to  the  cross  sec- 
tional area  of  the  supply  pipe,  a  pressure  can  always  60 
be  created  within  the  space  between  the  two  ceilings 
so  that  the  water  will  be  projected  from  the  perforated 
ceiling  with  more  or  less  force  in  the  form  of  jets.     I 
have  found  by  experience  that  the  water  will  pass 
down  through  the  bottles  in  the  uppermost  tier  and   65 
as  the  boxes  in  which  they  are  placed  are  not  closed 
at  the  bottom,  will  continue  to  pass  down  and  be 
brought  into  contact  with  the  bottles  on  the  second 
tier,  and  so  on  until  it  reaches  the  perforated  bottom 
of  the  apparatus,  whence  it  falls  into  the  collecting  70 
chamber. 

By  this  construction  I  simplify  the  apparatus,  en- 
able it  to  be  made  of  standard  materials,  without  any 
special  shape,  and  improve  the  ease  of  its  operation 
and  save  time  and  labor  in  its  use.  75 

In  the  drawings,  Figure  1  is  a  central  vertical  section 
of  the  apparatus;  Fig.  2  is  a  central  vertical  section  of 
the  same  on  a  plane  at  right  angles  to  the  section  in 
Fig.  1,  the  truck  being  shown  in  elevation,  and  Fig.  3 
illustrates  a  modified  form  of  the  means  for  supporting  80 
the  box  truck. 

In  the  drawings  there  is  shown  a  box  or  chamber  made 
of  any  suitable  size  and  material,  but  preferably  of 
steel,  and  the  walls  10  of  which  are  lined  with  any  suit- 
able heat  insulating  material  11,  as,  for  instance,  min-  85 
eral  wool.  It  is  provided  with  doors  12,  12,  at  one  side 
and  it  may  have  similar  doors  at  the  opposite  side. 

The  bottom  portion  15  of  the  chamber  comprises  a 
water  collecting  tank  and  is  provided  with  an  external 
water  gage  16.  A  short  distance  above  the  bottom  15  90 
are  arranged  brackets  13,  13,  or  other  suitable  supports 
for  a  false  bottom  17  made  of  steel  or  other  suitable 
material  and  which  is  provided  with  openings  or  per- 
forations 170, 170,  to  admit  of  the  free  downward  pas- 
sage of  the  water.  95 

A  short  distance  below  the  ceiling  are  arranged 
other  brackets  130,  130,  or  other  suitable  supports  for 
a  false  ceiling  18  made  of  steel  or  other  suitable  mate- 
rial and  which  is  provided  with  openings  or  perfora- 
tions 180,  180,  to  admit  of  the  passage  of  the  water.  100 
At  the  front  of  the  chamber  the  false  ceiling  18  is  pro- 
vided with  an  end  wall  or  partition  181  and  this,  with 
the  upper  portion  110  of  the  chamber  wall  on  that  side, 
the  false  ceiling  18  and  the  real  ceiling  112  of  the  appa- 
ratus, constitute  a  water  supply  chamber  supplied  105 
by  means  of  a  valve  controlled  pipe  41. 

A  valve  controlled  pipe  31  leads  from  the  collecting 
chamber  15  at  the  bottom  of  the  tank. 

70  is  a  carriage  or  truck  comprising  a  series  of  shelves 
71,  71,  71,  upon  which  the  boxes  60  containing  the  110 


806,870 


beer  bottles  are  placed,  and  suitable  wheels  72,  72  by 
means  of  which  it  may  readily  be  moved. 

It  will  be  understood  that  the  other  instrumentalities 
described  are  the  same  as  those  shown  and  described 
5  in  the  patent  above  referred  to  and  which  are  not 
shown  herein.  Such  comprise,  first,  a  reservoir  in 
which  the  water  is  heated  and  which  is  controlled  by  a 
thermostat,  and  from  which  the  pipe  41  is  supplied; 
second,  a  pump  to  which  the  pipe  31  leads,  and  third, 

10  a  pipe  from  the  pump  to  the  reservoir;  so  that  the  water 
collecting  in  the  chamber  15  is  pumped  to  the  heating 
chamber  or  reservoir,  and  thence  passes  through  the 
pipe  41  to  the  water  supply  chamber  between  the  real 
and  false  ceiling. 

15  The  method  of  using  the  apparatus  is  as  follows: 
The  truck  70  is  rolled  to  the  filler  where,  as  the  bot- 
tles are  filled,  they  are  stacked  in  boxes  on  the  shelves 
71,  71.  The  truck  is  then  rolled  to  the  pasteurizer  and 
placed  within  the  same,  its  wheels  resting  upon  the 

20  false  bottom  17.  The  doors  12,  12,  are  then  closed  and 
the  water  turned  on  through  the  pipe  41.  This  water 
accumulates  in  the  compartment  or  chamber  above 
the  false  ceiling  18  and  begins  to  fall  through  the  open- 
ings 180,  180,  in  the  form  of  a  spray  or  shower  upon  the 

25  uppermost  tier  of  bottles,  and  thence  falls  to  the  tier 
beneath  and  so  on  until  it  reaches  the  false  bottom  17 
through  the  openings  in  which  170  it  passes  to  the  col- 
lecting chamber  15.  It  is  thence  drawn  by  the  pipe 
31  and  pumped  around  through  the  heating  chamber 

30  to  the  pipe  41  again.  As  explained  in  the  patents 
above  referred  to,  the  water  is  gradually  heated,  then 
maintained  for  a  suitable  length  of  time  at  a  proper 
pasteurizing  temperature  and  then  gradually  cooled. 
The  water  is  then  shut  off,  the  doors  opened  and  the 

35   truck  and  its  load  removed. 

A  modified  form  of  the  means  for  supporting  the 
truck  is  shown  in  Fig.  3  in  which  the  entire  center  por- 


tion of  the  false  bottom  17  is  cut  away  and  two  long 
shelves  or  rails  175,  175,  are  left  for  the  wheels  of  the 
truck  70  to  rest  upon.  40 

Other  modifications  can  obviously  be  made  in  the  de- 
tails of  the  device  without  departing  from  its  essential 
principles. 

What  I  claim  as  new  is: — 

1.  In  a  pasteurizer,  the  combination  with  imperforate    45 
side  walls  and  ceiling,  of  a  false  ceiling  having  openings  to 
admit  of  the  downward  flow  of  the  water  and  means  for 
supplying  water  between  the  two  ceilings. 

2.  In  a  pasteurizer,  a  water  collecting  chamber,  means 

for  draining  the  same,  a  water  supply  chamber,  a  perfo-    50 
rated  ceiling  forming  the  bottom   thereof  for  delivering 
water  therefrom  iu  a  shower,  and  removable  means  inter- 
mediate  the  supply   and   collecting  chambers   adapted   to 
support   bottles  to  be  pasteurized  by  the  heat  extracted 
from  the  water  passing  from  the  supply  to  the  collecting   55 
chamber, 

8.  A  pasteurizer  comprising  a  box  or  chamber  divided 
Into  an  upper  water  supply  chamber,  an  intermediate  pas- 
teurizing chamber,  and  a  lower  water  collecting  chamber,  a 
fixed  perforated  false  ceiling  separating  the  water  supply  60 
chamber  and  the  pasteurizing  chamber,  a  fixed  perforated 
plate  separating  the  pasteurizing  chamber  and  the  water 
collecting  chamber  and  serving  as  a  support  for  a  truck 
carrying  the  bottles  of  liquid  to  be  pasteurized,  and  means 
for  supplying  water  above  the  false  ceiling.  65 

4.  A  pasteurizer  comprising  a  box  or  chamber  divided 
into  an  upper  water  supply  chamber,  an  intermediate  pas- 
teurizing chamber,  a  fixed  perforated  false  ceiling  separat- 
ing the  water  supply  chamber  and  the  pasteurizing  cham- 
ber, a  fixed  perforated  plate  separating  the  pasteurizing  70 
chamber  and  the  water  collecting  chamber,  a  truck  sup- 
ported upon  the  last  named  perforated  plate,  removable 
perforated  supports  for  the  bottles  on  the  truck,  and  a 
pipe  for  supplying  water  above  the  false  ceiling. 

In  testimony  whereof  I  affix  my  signature  In  presence  of    75 
two  witnesses. 

CHARLES  H.  LOEW. 

Witnesses : 

MAY  HUGHES, 
ALAN  MCDONNELL. 


Tc 


,  012. 


/r 


No.  886,012. 


PATENTED  APR.  28,  1908. 
J.  T.  H,  PADL. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  JUHE  17,  1907. 

8  SHEETS-SHEET  1. 


w    / 


• 

"ykerfiarv 
1  cutatt-ttnsfigr. 

\ 

I 

^ 

^•ss&s^ 

*)£%'fi//fe 

/    tmef_;a 

•r 

>r 

-1&          3 

77- 

2 

/ 

f 

14 

p 

/ 

/^ 

/6 

/£ 

Suction  ( 

i 

# 

• 

> 

f 

,  

^^ton 

Svctu,*^ 

)       x 

7 

22  \ 

D 

.,/Jt&c7ifiry&  ( 

, 

SO- 

/turAra^rr 

k 

No.  886,012. 


PATENTED  APR.  28,  1908. 
J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLICATION  PILED  JUBE  17,  1907. 

8  SHEETS-SHEET  2. 


No.  886,012. 


PATENTED  APR.  28,  1908. 
J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  JURE  17,  1907. 

8  SHEETS— SHEET  3. 


No.  886,012. 


PATENTED  APR.  28,  1908. 
J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

.'  PPLIOATIOH  FILED  JUHB  17,  1907. 

8  SHEETS-SHEET  4. 


36 


96 


02          7^6     93 

I L^- 

S^ 


95 


x 


97 


No.  886,012. 


PATENTED  APR.  28,  1908. 
J.  T.  H,  PAUL. 
PASTEURIZING  APPARATUS. 

APPLICATION  TILED  JUHE  17,  1907, 

8  SHEETS-SHEET  6. 


, 


w 

1 

; 

\ 

\ 

m 

KS                             N; 

1              1 

L.I 

No.  886,012. 


PATENTED  APE.  28,  1908. 
J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLICATION  PILED  JUHB  17,  1907. 


8  SHEETS-SHEET  6. 


No.  886,012. 


PATENTED  APR.  28,  1908. 
J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLIOATIOH  PILED  JUKE  17,  1907. 

8  SHEETS-SHEET  7. 


No.  886,012. 


PATENTED  APR.  28,  1908. 
J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  JUHE  17,  1907. 

8  SHEETS-SHEET  8. 


UNITED  STATES  PATENT  OFFICE. 


JOHN  T.  H.  PAUL,  OF  CHICAGO,  ILLINOIS,  ASSIGNOR  TO  E.  GOLDMAN  &  COMPANY,  INC.,  OF 
CHICAGO,  ILLINOIS,  A  CORPORATION  OF  ILLINOIS. 


PASTEURIZING  APPAKATTJS. 


No.  886,012.' 


Specification  of  Letters  Patent.  Patented  April  28,  1908. 

Application  filed  June  17,  1907.     Serial  No.  379,530. 


To  all  wltom  it  may  concern:- 

Be  it  known  that  I,  JOHN  T.  H.  PAUL,  a 
citizen  of  the  United  States,  residing  at  Chi- 
cago, in  the  county  of  Cook  and  State  of  Illi- 
5  nois,  have  invented  a  new  and  useful  Im- 
provement in  Pasteurizing  Apparatus,  of 
which  the  following  is  a  specification. 

.'  This  invention  relates  to  improvements  in 
pasteurizing  apparatus  of  the  variety  in 

10  which  the  substance  to  be  sterilized — beer  in 
bottles,  for  example — is  introduced  •  into  a 
tank  containing  the  sterilizing  liquid  (more 
usually  water)  and  is  permitted  to  remain 
stationary  in  the  liquid  while  the  latter  is 

1 5  gradually  raised  to  the  sterilizing  temperature 
and  maintained  thereat  for  the  proper  length 
of  time,  after  which  the  temperature  of  the 
liquid  is  gradually  reduced  preparatory  to  re- 
moving the  sterilized  material  from  the  tank. 

20  The  invention  involves  the  employment  of 
a  plurality  of  tanks,  or  compartments  in  a 
single  tank,  of  which  at  least  three  are  re- 
quired (though  the  number  may  be  greater) 
to  enable  the  sterilizing  operatipn  to  be  prac- 

25  ticed  continuously,  in  the  sense  of  being  un- 
interrupted by  the  removal  of  material  that 
has  been  sterilized  for  introduction  of  mate- 
rial to  be  sterilized,  by  a  novel  manner  of 
controlling  the  production  of  different  stages 

30  of  temperature  of  the  liquid  sterilizing  me- 
dium in  the  several  tanks;  and  the  primary 
object  of  my  invention  is  to  enable  such  con- 
trol to  be  had  from  a  single  point  on  the  ap- 
paratus by  manipulating  a  single  suitable 

35  handle.  Certain  features  of  jny  invention 
may  be  used  to  advantage,  however,  irre- 
spective of  the  number  of  tanks  employed, 
whether  one  or  more.  . 

This  invention  is  also  especially  adapted 

40  for  the  pasteurization  of  sauces,  catsup,  pre- 
serves and  canned,  packed  or  bottled  goods 
of  all  kinds,  requiring  to  be  sterilized  to  lend 
to  them  the  necessary  keeping  quality, 
rather  than  treated  with  preservative  chem- 

45  icals.  For  the  sterilization  of  such  products, 
they  require  to  be  subjected  to  a  compara- 
tively high  temperature — say  from  172°  F. 
to  210°  F.— for  a  prolonged  period  of  time, 
some  times  for  several  hours  continuously, 

50  while  the  heating  up  and  cooling  down  of  the 
sterilizing  medium  should,  for  the  sake,  of 
economy  in  time,  be  performed  in  compara- 
tively short  periods ;  and  the  present  appara- 
tus, involving  a  plurality  of  tanks  or  com- 

.55  parturients,  is  peculiarly  adapted  for  such 


work,  because  of  the  aforesaid  continuous 
practice  which  the  apparatus  makes  possible. 
In  the  accompanying  drawings — Figure  1 
is  a  diagrammatic  view  showing  the  entire 
apparatus  in  elevation;  Fig.  2  is  a  plan  view  co 
of  the  valve-operating  hand-wheel  on  its  sup- 
porting bracket;  Fig.  3,  a  section  of  the  same 
taken  at  the  line  A  on  Fig.  4,  showing  means 
for  locking  the  wheel  against  reverse  turn- 
ing, and  Fig.  4,  an  enlarged  vertical  section  65 
through  the  hand-wheel,  taken  at  the  line  B 
on  Fig.  2,  showing  the  valve-operating  shaft 
and  one  of  the  four  valves  geared  thereto. 
Fig.  5  is  an  enlarged  section  taken  at  the  line 
C  on  Fig.  1,  showing  the  valve-construction  70 
employed  for  controlling  the  overflow  from, 
and  transfer  between,  tanks  of  the  sterilizing 
liquid;  Fig.  6,  a  similar  view  on  the  line  D 
on  Fig.  1 ,  showing  the  valve  construction  for 
controlling  the  liquid  discharge  from  the  75 
pump  through  an  external  heating  device,  to 
a  tank,  the  same  construction  of  valve  being 
employed  for  controlling  the  suction  to  the 
pump;  Fig.  7  is  an  enlarged  sectional  view 
on  the  line  E  on  Fig.  8,  snowing  a  preferred  eo 
construction  of  thermostat  used  for  control- 
ling the  supply  of  steam  for  'heating  the 
water  in  its  course  to  the'  tanks,  and  Fig.  8  is 
a  section  of  the  same  on  line  F  of  Fig.  7  or 
Fig.  1.  Fig.  9  shows  by  a  broken  view  in  85 
sectional  elevation  the  preferred  construction 
of  jet-pump  employed  for  heating  the  steril- 
izing liquid  on  its  way  to  the  tanks,  and  Fig. 
10  snows  by  a  similar  view  the  construction 
for  operating  the  steam-valve  of  the  jet  by  90 
air-pressure  controlled  by  the  thermostat, 
this  view  being  a  continuation  of  Fig.  9. 
Fig.  11  is  a  section  taken  at  the  line  G  on 
Fig.  1  or  Fig.  5,  showing  the  transfer-valve 
by  six  views,  each  representing  a  different  95 
position  which  it  assumes  in  the  operation  of 
the  apparatus;  Fig.  lla  shows  the  same  of 
the  overflow .-  controlling  portion  of  that 
valve  by  a  section  at  line  G1  on  Fig.  1  or  Fig. 
5;  Fig.  12  shows  in  the  same  way,  by  an  en-  .100 
largea  sectional  ;view  on  the  line  H  of  Fig. 
1,  the  successive  positions  assumed  by  the 
steam- valve;  Fig."  13  is  an  enlarged  section 
taken  at  the  liyie  I  on  Fig.  1,  showing  the 
suction-controlling  valve  by  six  views,  each  105 
representing  a  different  position  which  it  as- 
sumes in  the  operation  of  the  apparatus,  and 
Fig.  14  showg'the  same  with  relation  to  the 
pump-discharge  controlling  valve  by  an  en- 
larged section  taken  at  the  line  J  on  Fig.  1.  no 


886,012 


25 


Referring   particularly-   to 
similar  tanks,  numbered  1,  2 


Fig.  15  is  a  view  like  that  presented  in  Fig.  5, 
but  showing  a  modified  construction  of  the 
valve  of  that  figure,  the  sections  being  taken 
at  the  line  K  on  Fig.  16,  or  at  the  line  K 
5  through  Figs.  17,  18  and  19;  and  Fig.  1 6  is  a 
view  m  the  nature  of  a  diagram,  showing 
this  same  valve,  by  a  reduced  section  taken 
at  the  line  L  on  Fig.  15,  and  a  supplemental 
centrifugal  pump  communicating  with  the 

10  valve  to  produce,  by  pumping  •  instead  of 
gravity-flow,  the  transfer,  or  the  sterilizing 
water  from  one  tank  to  another.  Fig.  17  is 
a  view  like  that  presented  in  Fig.  1 1 ,  being  a 
section  taken  at  the  line  M  on  Fig.  15,  show- 

15  ing  the  six  different  positions  assumed  by 
the  upper  portion  of  the  transfer-valve  of 
Fig.  15  in  tne  modified  operation  of  the  ap- 
paratus; Fig.  18  shows  the  same  of  the  in- 
termediate portion  of  the  modified  transfer- 

20  valve,  the  section  being  taken  at  the  line  N. 
on  Fig.  15,  and  Fig.  19  shows  the  same,  by 
a.  section  taken  at  the  line  O  on  Fig.  15,  of 
the  lower,  overflow-portion  of  the  modified 
valve. 

to  !•%.  1,  three 
2  arid  3  ,  respec- 
tively, are  supported  in  separated  relation 
on  a  common  horizontal  bas»  4  and  are  sur- 
mounted by  parallel  rails  forming-  a  track  5 

30  for  a  traveling  gauntree  6,  of  any  suitable 
construction.  The  construction  represented 
is  that  of  a  rectangular  braced  frame  on 
wheels  and  adapted  to  receive  a  two-shelf 
rack  7,  each  shelf  serving  to  support  a  plu- 

35  rality  of  bottle  -  containing  baskets  (not 
shown) ;  and  on  the  frame  is  mounted  a  hy- 
draulic-lift device  8  having  a  hook  9  sus- 
pended from,  its  piston  to  engage  separably 
with  an  eye  10  on  the  rack  for  lowering  and 

40  raising  it  into  and  out  of  a  tank,  in  wliich  it 
fits  and  with  the  height  of  which  it  corre- 
sponds, at  least  approximately. 

It  may  here  be  stated  that  the  apparatus 
shown  is  more  particularly  designed  for 

45  sterilizing  beer  in  bottles  by  raising  the  tem- 
perature of  the  water  employed  to  the  steril- 
izing temperature  at  140  F.,  or  thereabout; 
but  it  will  be  understood  that  the  invention 
is  not  in  any  sense  restricted  with  regard  to 

50  the  particular  substance  to  be  sterilized. 

A  centrifugal  pump  indicated  at  1 1  in  Fig. 
1  is  driven  by  a  shaft-connection  with  a  suit- 
able motor,  preferably  electric,  indicated  at 
12.  Owing  to  the  diagrammatic  nature  of 

55  the  view  selected  for  illustration  in  Fig.  1, 
the  pump  and  motor  are  represented  below 
the  tanks,  but  it  will  be  understood  that  they 
may  occupy,  in  practice,  positions  on  a  level 
with  the  base  4;  and  that  the  various  pipe- 

60  connections,  diagrammatically  represented  in 
the  figure,  may  all  occupy,  with  the  valves 
and -other  mechanism  connected  with  them, 
space  in  the  plane  between  the  upper  and 
lower  ends  of  the  tanks  on  one  side  of  the 

65  latter. 


Each  tank  is  provided  in  one  side  near  its 
upper  end  with  an  opening  indicated  at  13, 
wmch  may  be  termed  an  overflow  and  trans- 
fer port.  Below  this  opening,  in  the  same 
side  of  each  tank,  is  provided  an  opening  indi- 
cated  at  14,  which  may  be  termed  the  suc- 
tion-port, because  it  communicates  with  the 
suction-side  of  the  pump.  Still  lower  down 
in  the  same  side  of  each  tank  is  provided  an 
opening  indicated  at  15,  which  may  be 
termed  a  return-port,  because  it  communi- 
cates with  the  discharge-side  of  the  pump*. 
From  the  ports  13  lead,  respectively,  pipes 
16,  17  and  18  to  a  valve-device  19  involv- 
ing the  construction  hereinafter  described, 
From  the  ports  14  lead  the  pipes  20,  21  and 
22,  respectively,  to  a  valve-device  23  involv- 
ing the  construction  hereinafter  described; 
and  pipes  24,  25  and  26  lead,  respectively, 
from  the  ports  15  to  a  valve-device  27  in- 
volving  the  same  construction  as  the  valve- 
device  23.  A  pipe  28  containing  a  ther- 
mometer 29,  communicates  through  a 
branch  30  with  the  pump  1  1  and  contains  at 
32  a  jtt-pump  device,  hereinafter  described. 
above  which  is  connected  with  it  at  a  T  a 
steam-supply  pipe  33  having  interposed  in 
it  a  valve-device  34,  hereinafter  described. 
The  pipe  28  terminates  in  a  diaphragm-de- 
vice 35,  communicating  from  above  the  dia- 
phragm  through  an  air-pipe  36,  containing  a 
pressure-gage  37,  with  a  thermostat-device 
38,  of  any  suitable  construction,  such  as  that 
hereinafter  described.  Air  under  pressure  is 
supplied  from  a  proper  source  (not  shown)  to 
the  thermostat-device  through  a  pipe  39.  A 
suction-pipe  40  connects  the  valve  23  with 
the  pump  and  contains  a  thermometer  41. 
A  discharge  pipe  42  leads  from  the  valve  19, 
as  to  a  sewer,  and  each  tank  is  equipped  with 
a  valved  draw-off  pipe  43,  which  may  lead 
to  the  sewer. 

Each  of  the  valves  19,  23,  27  and  34  con- 
sists, generally  stated,  of  a  casing  containing 
a  rotary  tapering  plug-valve  provided  with 
ports,  the  valve  34  being  of  the  straightway 
variety.  Adjacent  to  these  valves  is  jour- 
naled,  in  a  bracket  44  at  its  upper  end  and  in 
a  bearing  45  at  its  lower  end,  a  vertical 
spindle  46.  On  this  spindle  are  provided  a 
pinion  47  meshing  with  a  gear  48  on  the  stem 
of  the  valve  19,  and  having  a  six-to-one 
diameter  relative  to  the  pinion,  a  pinion  49 
meshing  with  a  gear  50  on  the  stem  of  the 
valve  34  and  having  a  foui>to-onc  diameter 
relative  to  its  pinion,  a  pinion  51  meshing 
with  a  gear  52  on  the  stem  of  the  vnlve  23, 
and  a  pinion  53  meshing  with  a  gear  54  on 
'he  stem  of  the  valve  27.  These  two  last- 
named  pinions  are  alike,  as  also  are  the  two 
last-named  goars  and  have  the  same  relative 
diameter,  namely  six-to-one,  as  the  pinion 
47  and  gear  48. 

The  detailed  -construction  of  the  valve-de- 
vice 19  is  most  tlearly  shown  in  Figs.  5,  11 


70 


75 


90 


95 


100 


105 


115 


120 


886,012 


<and  11".     Its  rotary  hollow  plug  contains 
the  two  lateral  ports  55  and  56,  a  partition 
57  in  the  plane  of  the  points  of  communica- 
tion with  the  valve-casing  of  the  pipes  16, 
5  17,  and  18,  and  a  discharge-port  58  in  its 
lower  end  communicating  with  the  pipe  42. 
The  detailed  construction  of  the  valve-de- 
vice 34  is  only  represented  in  horizontal  sec- 
tion in  Fig.  12  as  involving  a  hollow  plug  59 

10  having  the  opposite  side-ports  60  and  61 
communicating  with  the  casing  in  which'  the 
plug  is  contained. 

In  Figs.  6,  13  and  14  is  shown  the  detailed 
construction  of  the  valve-devices  23  and  27, 

15  the  first-named  involving  the  rotary  plug  in 
its  casing  containing  the  two  similar  lateral 
ports  62  and  63,  close  together,  and  the 
smaller  lateral  port  64,  for  the  purpose  here- 
inafter described,  and  the  last-named  hav- 

20  ing  its  rotary  plug  provided  with  two  similar 
lateral  ports  65  and  66  diametrically  oppo- 
site each  other  and  with  the  smaller  port  67 
near  the  port  66. 

The  jet-pump  device  32,  shown  in  detail  in 

25  Figs.  9  and  10,  comprises  the  following-de- 
scribed construction :  Into  the  T-coupling 
167  connecting  the  steam-pipe  33,  which  conT 
tains  a  shut-off  valve  68,  with  the  pipe  28, 
is  projected  a  downwardly-tapering  nozzle 

30.  69,  in  which  seats  a  correspondingly  shaped 
plug-valve  70  pinned  on  a  vertical  recipro- 
cable  stem  71.  Within  the  coupling  167  is 
supported  about  the  nozzle  a  mixing-cham- 
ber 72,  of  a  generally  tapering  shape,  .con- 

35  taining  lateral  inlet-ports  73,  and  discharg- 
ing into  a  downwardly  tapering  mixing- 
chamber  74  on  the  lower  end  of  the  casing  in 
a  tubular  connection  75  thereof  with  the 
pipe  28.  The  valve  70  contains  a  central 

40  discharge-opening  76,  of  small  bore,  extend- 
ing through  its  lower  end  from  near  its  trans- 
verse center,  where  ports  77  are  provided  to 
adapt  the  bor.e  to  have  open  communication 
with  the  interior  of  the  nozzle  69,  whereby  a 

45  relatively  small  quantity  of  steam  may  al- 
ways leak  through  the  valve,  even  when  it  is 
seated.     The   nozzle   69   terminates   at   its 
,  upper  end  in  a  diaphragm-device  35,  con- 
sisting of  a  casing  78  supported  on  arms  79 

50  extending  from  the  nozzle  and  having  its 
base  formed  of  a  flexible  diaphragm  80  cen- 
trally to  which  is  fastened  the  valve-stem  71 
having  confined  about  it  a  spiral  spring  81 
tending  to  raise  the  valve  70  from  its  seat  by 

55  raising  the  diaphragm,  upon  reducing  the 
air-pressure  against  the  upper  side  of  the 
latter.  Interposed  between  the  air-pipe  36 
which  leads  from  the  diaphragm-chamber, 
and  the  air-supply  pipe  39,  is  the  thermostat- 

GO  device  38  shown  in  Figs.  7  and  8  to  involve 
the  following  construction:  The  valve  23  is 
connected  from  the  lower  end  of  its  casing 
through  a  pipe  82  (Fig.  8),  by  means  of  a 
suitable  coupling  83,  with  the  pipe  40,  which 

65  leads  to  the  pump.     In  a  reducer  84  screwed 


into  one  end  of  the  T-coupling  83  is  -screwed 
the  thermostat  proper,  consisting  of  a  tube 
85  closed  at  one  end  as  by  a  plug  86,  and 
adapted  to  contain  a  fluid,  such  as  ether,  that 
will  expand  and  contract  under  variations  in  70 
temperature,   this  tube  terminating  at  its 
opposite  end  in  a  goose-neck  87  containing  a 
reduced  bore  88,  and  ending  in  a  disk-shaped 
head  89  upon  which  is  secured,  by  a  ring-nut 
90  screwed  upon  the  disk,  a  diaphragm  91 ,  to  75 
the  center  of  which  the  bore  in  the  goose- 
neck  opens.     This  goose-neck  end   of  the 
thermostat  enters  a  casing  92  in  which  is 
fulcrumed  on  the  ring  90  an  angular  lever  93 
bearing  at  one  end  against  the  center  of  the  go 
diaphragm  91  and  having  a  threaded  vertical 
opening  in  its  opposite  end   to  receive   a 
screw  94  passing  through  an  opening  95  in 
the  casing,  beyond  which  it  carries  a  dial- 
finger  96  within  the  casing  97  of  a  suitable  8g 
dial,  for  the  purpose,  hereinafter  explained. 
Within  the  casing  92  the  air-supply  pipe  39 
and  air-conducting  pipe  36  leading  to  the 
diaphragm-device  35,  are  coupled  together 
by  a  head  98  having  a  bracket-extension  99,  90 
at  which  it  is  screwed  to  an  inner  wall  of  the 
casing.     The    head    98    contains    a    valve- 
chamber  100  in  which  is  housed  a  ball- valve 
101  supported  on  a  spring  102  in  the  passage 
leading  from  the  end  of  the  pipe  39  in  the  95 
head,  and  a  plunger-rod  103,  passing  through 
a  relatively  wide  bore  104  in  a  plug  105 
screwed  into  the  upper  end  of  the  head, 
bears  at  one  end  against  the  ball-valve  and 
coincides  at  its  opposite  end  with  the  screw  -JQO 
94.     By  means  of  this  thermostat-device, 
when  water  passing  through  the  pipe  40  at- 
tains a  certain  predetermined  temperature, 
the  heat,  by  expanding  the  fluid  in  the  tube 
85,   causes  it   to  raise  the  diaphragm   91,  105 
thereby  actuating  the  lever  98  to  depress  the 
screw  94  against  the  plunger  103,  and  open 
the  valve  101.     Thus  opening  the  valve  ad-- 
mits  air-pressure  from  the  pipe  39  to  the 
pipe  36,  through  which  it  acts  against  the  no 
diaphragm  80  to  depress  the  rod  71  and  seat 
the  valve  70,  thereby  shutting  off  the  steam- 
supply  for  heating  the  water,  as  hereinafter 
described ',  until  the  water  in  the  pipe  40  is 
properly  lowered  in  temperature  to  contract  na 
the  thermostat-fluid  and  permit  consequent 
lowering  of  the  diaphragm  91  to  be  followed 
by  the  contacting  end  of  the  lever  93  under 
the  recoil-action  of  the  spring  102  to.  raise  the 
ball  101  against  its  seat  arid  shut  off  the  air-  120 
supply  to  the  pipe  36.     Thereupon  the  air 
under   pressure   against  the  diaphragm  80 
escapes  by  way  of  the  pipe  36  through  the 
opening  104  about  the  plunger  103  working 
in  the  plug  105,  and  discharges  through  a  125 
vent-opening  106  in  the  casing  92,  with  the 
result  that  the  spring  81  is  freed  to  restore 
the  diaphragm  80  to  its  normal  position  of 
opening  the  valve  70  for  resuming  the  flow  of 
steam.  130 


886,012 


Bv  screwing  the  adjusting-screw  94  into 
•the  fever  93  to  raise  the  adjacent  end  thereof, 
the  opposite  end  of  the .  lever  is  pressed 
against  the  diaphragm  91  to  adapt  it  to  turn 
5  the  lever  under  a  lesser  force  of  expansion  of 
the  thermostat-fhiid,  and  thus  t<y  shut  off  the 
steam-supply  at  a  lower  temperature  of  the 
water  in  the  pipe  40:  'and,  obviously,  by 
turning  the  screw  in  the  opposite  direction,  a 

10  higher  temperature  of  the  thermostat-fluid 
will  be  required  to  effect  opening  of  the  valve 
101.  The  dial-device  97  may  be  set  for 
shutting  off  the  steam  at  any  desired  tem- 
perature by  removing  the  cover  with  which 

15  it  is  shown  to  be  provided  in  Fig.  8  (and 
which  should  be  transparent)  to  permit  ac- 
cess to  the  finger  for  turning  it  to  work  the 
screws  94  and  for  setting  the  finger  with 
relation  to  a  suitable  gage  (not  shown) 

20  marked  on  the  dial  over  which  the  finger 
moves  to  indicate  the  predetermined  tem- 
perature for  the  run  of  the  apparatus. 
•    The  spindle  46,  which  works  the  different 
gearfed  valves  of  the  apparatus  as  and  for 

25  the  purpose  hereinafter  described,  carries 
on  its  upper  end  a  hand-wheel  107  equipped 
with  a,  crank-handle  108.  The  bracket  44 
forming  the  upper  bearing  for  the  spindle 
contains  a  circular  recess  109  (Fig.  4)  in  its 

30  upper  face  to  afford  a  bearing  for  the  flanged 
disk-like  head  110  on  the  hub  of  the  hand- 
wheel.  Diametrically  opposite  the  handle 
108  is  provided,  in  the  wheel  107,  in  a  hous- 
ing depending  from  it,  a  spring  -  pressed 

35  plunger-rod  111  adapted  to  register  with  a 
socket  112  in  the  bracket  44  in  each  com- 
plete revolution  of  the  spindle;  to  lock  the 
hand-wheel  against  making  more  than  a 
complete  turn,  by  engagement  of  the  pin  1 11 

40  with  its  retaining-socket,  and  requiring  the 
pin  to  be  raised  preliminary  to  each  opera- 
tion of  the-  spindle.  '  Moreover,  it  is  impor- 
tant for  reasons  which  will  be  apparent  from 
the  description  of  the  operation,  hereinafter 

45  contained,  that  reversal  of  the  turning  of  the 
spindle  shall  be  prevented.  To  accomplish 
this  purpose,  a  suitable  clutch-device  is  pro- 
vided, that  shown  being  of  well-known  con- 
struction consisting  of  a  spring  -  pressed 

50  roller  113  confined  in  a  recess  114  provided 
in  the  disk-head  110,  with  its  lower  end 
bearing  against  the  base  of  the  recess  109, 
whereby  any  attempt  to  turn  the  hand-wheel 
backward  will  crowd  the  roller  against  the 

55  wall  of  the.  recess  and  bind  the  hub-disk, 
which  is  keyed  to  the  spindle,  against  re- 
verse turning. 

Tlu>  operation  is  as  follows:  The  tanks  1, 
2  and  3  are  filled  with  cold  water  up  to  the 

60  ports  13  introducing  the  water,  as  by  means 
of  a  hose,  through  the  tops  of  the  tanks. 
Each  tank  has  stored  in  it,  as  a  suitable 
place  of  storage,  because  thereby  taking  up 
other  storage-room  is  avoided,  a  rack  7. 

g  •   The  gaim  tree  is  moved  on  its  track  5  over  the 


tank  1  and  operated  to  lower  the  hook  9 
therein  for  coupling  it  with  the  rack  in  that 
tank,  when  the  gauntree  is  operated  to  elevate 
the  rack  out  of  the  tank  to  enable  it  to  be 
filled  with  baskets  of  bottles  containing  beer 
to  be  pasteurized.  At  the  beginning,  all 
the  parts  occupv  the  relative  positions  in 
which  they  are  illustrated,  the  geared  valves 
being  then  as  represented  in  the  vertical 
column  on  sheet  6  under  the  heading  "1st 
position".  That  is  to  say,  thb  upper  or 
"transfer"  port  of  the  valve  19  is  closed  to 
the  pipes  16,  17  and  18,  the  lower  or  "over- 
flow '  portion  of  the  valve  is  open  to  these 
pipes;  the  steam  valve  34  opens  the  pipe  33; 
the  valve  23  is  closed  to  the  pipe  21  but  open 
to  the  pipes  20  and  22  ;  and  the  valve  27  is 
closed  to  the  pipe  25  but  open  to  the  pipes  24 
and  26.  It  may  be  stated  here  that  the 
most  desirable  position  for  these  pipes  16,  17 
and  18  and  the  valve  1.9  is  in  horizontal  aline- 
ment  with  the  ports  13  to  produce  a  level 
flow  in  the  transferring  of  water  in  one  tank 
to  another  into  the  top  thereof  for  the  pur- 
pose hereinafter  described.  After  the  rack 
has  been  lowered  by  the  gauntree  into  the 
first  tank,  the  water  in  which  is  to  be  heated, 
and  the  gauntree  has  been  released  from  that 
rack  and  its  hook  9  raised,  the  operator  turns 
on  steam  by  opening  the  valve  68.  Thus 
live  steam  courses  through  the  pipe  33,  valve 
34  and  jet-pump  32.  Meantime,  the  pump 
11  is  started  to  suck  a  relatively  small 
quantity  of  water  from  the  tank  3  through 
the  pipe  22  and  small  port  64  in  valve  23, 
whence  it  discharges  through  the  end-port  in 
this  valve  into  pipes  82  and  40  to  enter  the 
pump.  The  water  sucked  by  the  action  of 
the  pump  in  relatively  larger  quantity 
through  the  pipe  20  enters  the  valve  23  at  its 
port  63  and  also  discharges  to  the  pipes  82 
and  40  to  enter  the  pump,  whence  it  enters 
the  steam-jet  device  by  way  of  the  pipe  30 
and  encounters  the  steam,  mixing  thoroughly 
therewith  in  the  chambers  of  the  jet-device 
and  becoming  heated.  The  heated  water 
then  passes  through  the  connection  75  and 
pipe  28  into  the  valve  27  through  its  end- 
port,  escaping  from  that  valve  in  relatively 
large  quantity  through  the  port  65  and  pipe 
24  to  return  to  the  tank  1,  and  through  the 
port  6*7,  in  relatively  small  quantity,  to  enter 
the.  tank  3  by  way  of  the  pipe  26.  This 
action  is  maintained  throughout  a  period 
sufficient  to  heat,  the  water  in  the  tank  1  to 
the  sterilizing  temperature,  which  is  140°  F., 
the  time  consumed  being  about  twenty 
minutes;  and  this  condition  is  maintained 
for  an'  additional  period  of  about  thirty 
miiiutes.  The  heated  return-water  which 
enters  the  tank  3  preliminarily  heats  the 
water  in  that  tank,  though  this  preliminary 
heating  is  a  mere  incident,  occurring  because 
of  the  provision  of  the  small  port  in  the 
valve,  which  serves  another  purpose  herein- 


70 


75 


go 


35 


90 


95 


101 


io| 


i2< 


12J 


13( 


886,012 


after  explained.  While  so  heating  the  tank 
1 ,  the  gauntree  is  moved  over  tank  2  and  the 
rack  therein  raised  and  filled  and  lowered 
back  into  that  tank. 

5      At  the  end  of  the  twenty-minute  period 
above,  referred  to,-  the  operator  raises  the  pin 
111  to  free  the  wheel  107,  which  he  then  ] 
rotates  through  a  complete  turn,  revolving 
the  valves  19,  23  and  27  through  one-sixth 

10  of  a  revolution  and  the  valve  34  through  one- 
fourth  of  a  revolution,  thereby  turning  these 
valves,  to  the  positions  represented  m  the 
vertical  column  headed  "2nd  position". 
Thus  the  steam-supply  is  shut  on  through 

15  the  valve  34,  the  valve  19  is  opened  to  the 
pipes  17  and  18  with  its  lower  part  closed  to 
the  overflow,  the  valve  23  is  opened  to  the 
pipe  21  and  thb  valve  27  is  opened  to  the  pipe 
26  with  the  following  results :  The  water  pre- 
20  liminarily  heated  in  the  tank  3  flows  there- 
from through  the  level  pipe  18,  valve  19  and 
pipe  17  upon  the  water  in. the  tank  2,  from 
the  lower  part  of  which  the  colder  water  in 
the  tank  is  sucked)  by  the  pump  through  the 

26  pipe  21,  valve  23  and  pipes  82  and  40,  and 
discharged  through  the  pipe  30  into  the  jet- 
device  32,  whence,  by  way  of  the  pipe  28, 
it  enters  the  valve  27  to  be  discharged 
through  the  pipe  26  into  the  tank  3  at  the 

30  base  thereof.  This  action  consumes  a  period 
of  about  five  minutes,  during  which  the 
sterilizing  temperature  in  tank  1  will  not  be 
materially  reduced.  As  soon  as  this  trans- 
fer from  tank  3  to  tank  2  is  completed,  the 

35  hand-wheel  is  again  turned  through  a  com- 
plete revolution  to  bring  the  geared  valves 
to  the  position  represented  in  coluirtn  3, 
headed  "'3rd  position",  with  the  following 
results:  The  valve  19  is  closed  to  the  pipes 

40  16,  17  and  18,  thereby  shutting  off  the  trans- 
fer between  the  tanks  2  and  3  and  opening 
the  three  tanks  to  the  overflow  to  permit  any 
increase  of  level  in  the  tanks,  due  to  the  con- 
densed steam,  .to  run  into  the  sewer;  the 

45  steam- valve  34  is  opened  to  the  jet-pump; 
the  valve  23  is  closed  to  the  pipe  22,  but  open 
to  the  pipe  21  to  permit  the  pump  to  suck 
the  contents  of  tank  2  and  heat  the  same  in 
the  jet  -  device,  whence  the  heated  water 

50  passes  through  pipe  28  and  valve  27  into  pipe 
25  to  enter  the  bottom  of  tank  2  and  heat 
the  water  therein  to  the  pasteurizing  tem- 
perature, some  of  this  heated  water  passing 
through  port  67  and  pipe  24  into  the  bottom 

55  of  tank  1  to  maintain  the  water  therein  at 
the  sterilizing  temperature,  and  meantime 
the  action  of  the  pump  takes  as  much  water 
as  is  added  to  the  contents  of  tank  l.by  the 
heating  water  introduced  into  it  through  the 

60  port  64  and  pipe  20,  whence  it  again  enters 
the  pump.  This  operation  also  consumes  a 
period  of  about  twenty  minutes.  Mean- 
time the  gauntree  will  have  been  moved  over 
tank  3 'to  raise  the  rack  therein  to  be  filled 

65  with  bottles  and  lower  the  filled  rack  into  the 


tank.  At  the  end  of  this  period  of  twenty 
minutes,  when  .the  water  in  the  tank  2  has 
reached  the  pasteurizing  temperature,  an- 
other complete  turn  of  the  hand-wheel  is 
made,  thereby  bringing  the  geared  valves  to  70 
the  position  represented  in  the  fourth  column 
headed  "4th  position",  with  the  following 
results:  The  water  in  tank  1  is  transferred 
into  the  top  of  tank  3,  th§  overflow  from 
both  these  tanks  is  shut  off,  valve  34  is  75 
closed,  valve  23  is  opened  to  pipe  22  to  cause 
the  pump  to  suck  the  cold  water  from  tank  3 
and  introduce  it  to  the  steam-jet  device,  and 
valve  27  is  opened  to  pipe  24,  whereby  this 
heated  water  enters  the  lower  port  in  valve  go 
27  and  passes  therefrom  through  pipe  24 
into  the  bottom  of  tank  1  to  cool  the  water 
therein,  after  the  beer  in  that  tank  has  been 
sterilized,  down  to  the  temperature  at  which 
the  bottles  may  be  removed  withoiit  danger  85 
of  .  fracturing  them.  This  operation  con- 
sumes a  period  of  about  five  minutes,  and 
the  water  in  tank  3  has  next  to  be  heated  to 
the  sterilizing  temperature,  while  maintain- 
ing the  water  in  tank  2  at  that  temperature.  90 
These  functions  ensue  from  another  com- 
plete turn  of  the  hand-wheel  to  bring  the 
geared  valves  to  the  positions  represented 
in  the  fifth  column,  headed  "5th  position", 
whereby  the  following-described  conditions  95 
are  produced:  The  valve  19  is  closed  to  the 
pipes  16,  17  and  18,  while  it  is  open  to  the 
overflow  through  those  pipes;  the  Gteam- 
valve  34  is  open ;  valve  23  is  open  to  the  pipe 
22  to  permit  the  pump  to  suck  the  cold  100 
water  from  tank  3  through  pipes  82  and  40 
into  the  steam-jet  device;  and  valve  27  is 
open  to  pipe  26  to  permit  the  water  thus 
heated  to  return  through  pipe  26  to  tank  3 
for  raising  the  water  therein  to  the  steriliz-  105 
ing  temperature,  a  portion  of  this  heated 
water  passing  through  the  smaller  port  in 
valve  27,  by  way  of  the  pipe  25,  into  tank  2 
to  maintain  the  water  in  the  latter  at  the  re- 
quired temperature  of  140°  F.  no 

While  tank  3  is  being  heated,  the  gauntree 
is  being  manipulated  to  raise  the  rack  out  of 
tank  1,  permit  the  pasteurized  beer  to  be 
taken  out,  and  permit  the  rack  to  be  refilled 
with  bottles  of  unpasteurized  beer  and  low-  115 
ered  into  that  tank,  When  the  temperature 
in  tank  3  hrs  been  raised  to  that  required 
for  sterilizing,  consuming  a  period  of  about 
twenty  minutes,  the  operator  again  makes  a 
complete  rotation  of  the  hand-wheel.,  thereby  120 
bringing  the  geared  valves  to  the1 -positions 
represented  in  the  sixth  column  headed  "6th 
position",  with  the  following-described  re- 
sults: The  valve  19  is  open  to  pipes  17  and  16 
to  permit  the  transfer  of  the  hot  water  in  125 
tank  2  to  the  top  of  the  cold  water  in  tank  \f 
the  overflow  through  this  valve  being  shut 
off,  and  the  steam-valve  34  being  closed; 
valve  23  is  open  to  the  pipe  20  to  permit  the 
cold  water  in  tank  1  to  be  sucked  by  the  ac-  130 


886,012 


tion  of  the  pump  through  the  steam-jet  de- 
vice (but,  or  course,  without  heating  the  wa- 
ter), and  the  valve  27  is  open  to  the  pipe  25 
to  take  the  water  from  tank  1  into  the  bot- 
5  torn  of  tank  2  for  cooling  that  tank  down  to 
the  proper  temperature  for  removing  there- 
from the  bottles  of  pasteurized  beer.  This 
operation  consumes  a  period  of  about  five 
minutes,  at  the  end  of  which  another  com- 

10  plete  turn  of  the  hand-wheel  brings  the 
geared  valves  to  "  1st  position",  thereby 
closing  the  transfer-valve  between  the  tanks 
1  and  2  and  opening  the  overflow  ports  oi 
that  valve,  as  also  opening  the  steam-valve 

15  to  the  jet-pump  and  the  suction-valve  23  and 
delivery-valve  27  for  circulating  the  water  in 
tank  1  out  of  and  into  the  same  and  gradu- 
ally heating  it  to  the  pasteurizing  tempera- 
ture, as  described  of  the  first  operation,  which 

20  is  thus  repeated. 

The  successive  operations  of  the  hand- 
wheel  for  producing  the  six  different  posi- 
tions of  the  geared  valves  may  be  repeated  as 
often  as  required  for  completing  a  run  of  the 

25  apparatus  on  a  quantity  of  the  material  to  be 
sterilized,  and  at  the  end  of  the  run  the  water 
in  each  tank  may  be  drawn  off  into  the  sewer 
on  opening  the  valves  in  the  pipes  43,  though 
the  water  in  the  tanks  may  be  used  over  and 

30  over  again,  during  weeks,  without  changing. 
From  the  foregoing  description  of  the  mech- 
anism and  its  operation,  it  will  be  readily  un- 
derstood that  the  sterilizing  procedure  is  ren- 
dered continuous,  in  the  sense  of  maintaining 

35  all  of  the  tanks  employed  in  uninterrupted 
use  for  conducting  simultaneously  in  mem 
different  steps  of  the  process,  though  when  a 
greater  number  of  tanks  than  three  is  em- 
ployed, the  same  step  of  sterilizing,  heating 

40  to  the  sterilizing  temperature,  or  cooling  the 
sterilizing  liquid,  may  be  practiced  simulta- 
neously in  each  of  two  or  more  of  the  tanks, 
without  departing  from  the  principle  of  the 
operation  of  the  described  apparatus.  It 

45  will  be  apparent,  moreover,  that  the  opera- 
tion consists,  generally  stated,  in  circulating 
the  water  in  each  tank  in  succession,  begin^ 
ning  with  any  one,  out  of  that  tank  through 
an  extraneous  heater  and  back  into  the  same 

50  tank  to  raise  the  liquid  gradually  to  the  steril- 
izing temperature,  utilizing  the  heated  water 
of  one  tank  after  it  has  performed  its  steriliz- 
ing function  therein,  (during  which  it  is  main- 
tamed  at  the  proper  temperature  by  intro- 

55  -duction  into  it  through  the  heater  or  a  rela- 
tively small  quantity  of  water  from  another 
tank)  through  a  valve  port  67  to  displace  the 
colder  water  in  another  tank  to  preliminarily 
heat  the  bottles  therein,  from  which  last- 

60  named  tank  such  colder  water  is  meantime 
transferred  to  the  tank  in  which  the  steriliz- 
ing was  performed,  for  cooling  the  bottles. 
AH  of  these  operations  are  performed  by 
mere  turning  of  the  hand-wheel,  which  can 

65  not  be  turned  too  far  or  reversed  to  disorgan- 


j  ize  the  action  of  the  apparatus,  and  the  op- 
eration is  rendered  simple  and  reliable.     By 
utilizing  the  hot  water  from  each"  tank  to 
gradually  descend  upon  the  cold  bottles  in 
another  tank  for  preliminarily  heating  then\  70 
the  advantage  or  economy  ensues;  and  thi*^ 
advantage  is  greatly  enhanced  by  heating  the 
!  water  for  raising  that  in  each  tank  to  the 
'  sterilizing  temperature,  extraneously  of  the 
tank,  since  thereby  the  heating  is  rendered  75 
uniform    instead    of    stratifying    the    heat' 
through  the  water,  which  is  thus  reduced  to  a 
condition  to  adapt  it  to  gradually  raise  the 
temperature  in  the  tank  to  that  required  for 
sterilizing  and  avoid  or  greatly  reduce  the  80 
danger  of  breaking  the  bottles.     The  stratifi- 
cation referred  to  would  result  from  injecting 
steam  directly  into  the  tanks,  and  even  the 
provision  of  steam-coils  in  the  tanks  for  heat- 
ing the  water  would  not  effect  the  desired  85 
uniform  heating  thereof.     These  objections 
are  completely  avoided  by  the  action  of  the 
jet-pump  in  thoroughly  mixing  the  steam 
with  the  water,  which  a  mere  steam-jet  would 
not  accomplish  because  of  its  heat-stratify-  90 
ing  tenderjcv.     Moreover,  tendency  to  strati- 
fication" of  the  hea^  in  a  tank  Ai  the  sterilizing 
temperature,  is  prevented  by  the  continued 
circulation  therein  through  the  medium  of 
the  supply  of  heated  water  which  is  intro-  95 
duced  into  that  tank  through  a  small  valve- 
port,  as  hereinbefore  described. 

While  the  steam-jet  device  might  be  used 
to  the  exclusion  of  the  purnp,  it  would  require 
too  great  pressure  to  be  economical,  so  that  100 
it  is  preferred  to  supplement  its  action  by 
that  of  the  pump. 

As  will  be  realized,  in  providing,  as  herein 
described,  for  the  transfer  from  one  tank  to 
another  of  the  sterilizing-water  by  mere  flow,  105 
unless  the  pipes  through  which  such  flow 
takes  place  are  of  adequately  large  diameter, 
the  flow  is  undesirably  slow.  To  avoid  the 
use  of  such  large  pipes  the  flow  may  be  expe- 
dited through  suitable  narrower  ones  by  the  110 
modified  construction  illustrated  in  Figs.  15 
to  19,  inclusive,  of  which  the  following  is  a 
description:  The  valve  19  is  supplanted  by  a 
valve  199  carrying  the  gear-wheel  48  to  mesh 
with  the  pinion  47  on  the  operating-stem  46.  115 
The  casing  of  this  valve  199,  shown  with  a 
bonnet  200  forming  its  lower  end  to  which 
the  sewer-pipe  42  leads,  has  the  pipes  16,  1-7 
and  18  connected  with  it,  and,  is  provided  in 
the  plane  between  the  pipes  16  and  18,  with  120 
an  upper  nozzle  201  and  a  similar  lower  noz- 
zle 202  at  which  to  connect  a  centrifugal 
pump  203,  like  the  pump  11  and  also  on  the 
shaft  of  the  motor  12,  the  connection-  being 
made  of  the  nozzle  201  with  the  suction-side  125 
of  the  pump  203  through  a  pipe  204  (Fig.  1 6) 
and  of  the  nozzle  202  with  the  discharge-side 
of  that  pump  through  a  pipe  205.  The  ro- 
tary tapering  plug  of  this  modified  valve  has 
an  upper  section  containing  the  four  ports  130 


886,012 


206,  207,  208  and  209,  with  which, section  the 
nozzle  201  registers,  an  intermediate  section 
with  which  the  nozzle  202  registers,  contain- 
ing the  four  ports  210,  211,  212  and  213,  this 
5  section  being  divided  from  the  upper  section ' 
by  a  horizontal  partition  214,  and  a  lower, 
overflow-section  naving  ports  215,  216  and 
217  adapted  to  register  with  similar  ports  in 
the  casing,  open  to  the  bonnet  200.  At  each 

10  junction  with  the,  casing  of  a  pipe  16,  1 7,  18  a 
passage  218  leads  from  such  connection  in 
the  casing  to  ports  in  the  intermediate  sec- 
tion of  the  valve-device  with  which  the  ports 
in  that  section  of  the  plug-valve  are  adapted 

15  to  register.  With  this  modified  construc- 
tion in  use,  the  operation  becomes  the  follow- 
ing in  transferring  the  water  from  one  tank 
to  another:  The  pump  203  being  on  the 
same  motor-shaft  with  the  pump  11  is,  like 

20  the  latter,  in  continuous  motion  under  the 
working  of  the  motor  12,  though,  obviously, 
neither  pump  produces  circulation  through 
"transfer"  pipes  16,  17*  18  when  the  valve 
to  which  they  are  connected  shuts  off  their 

25  intercommunication,  as  in  the  first,  third  and 
fifth  positions  in  Fig.  11  and  in  Fig.  17. 
With  the  valve  199  in  the  condition  repre- 
sented in  Figs.  17,  18  and  19  in  the  column 
headed  ''1st  position",  as  also  in  the  third 

3o  and  fifth  positions,  no  circulation  ensues 
through  the  transfer-pipes  because  the  valve 
shuts  off  communication  between  the  noz- 
zles 201  and  202  (pipes  205  and  204),  though 
the  overflow-section  of  the  valve  is  open; 

35  while  in  the  "2nd  position"  of  the  valve, 
wherein  its  overflow  -  section  (Fig.  19)  is 
closed,  the  port  2.13  registers  with  the  pipe 
205  (nozzle  202),  its  port  211  with  the  pipe 

17,  its  port  209  with  the  pipe  204  (nozzle  201) 
40  and  its  port  208  with  the  pipe  18,  thereby 

permitting  the  action  of  the  pump  203  to 
transfer  the  water  from  tank  3  through  pipes 

18,  204,  and  the  pump  and  thence  through 
the  pipe  205,  ports  2 1 3  and  2 1 1  and  pipe  1 7 

45  into  the  tank  2.  With  this  valve  in  the  "4th 
position",  the  pump  203  transfers  the  water 
from  tank  1  through  pipe  16,  ports  208,  207 
and  pipe  204,  and  through  pipe  205,  ports 
212  and  211  and  pipe  18  into  tank  3;  and  in 

50  the  "6th  position  of  the  valve,  the  pump 
transfers  the  water  from  tank  2  through 
ports  208 'and  209  and  pipe  204,  and  through 
pipe  205,  ports  210,  211  and  pipe  16  into 
tank  1. 

65  What  I  claim  as  new,  and  desire  to  secure 
by  Letters  Patent,  is: 

1.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  plurality  of  tanks  for  the  steril- 
izing liquid  in  each  one  of  which  the  complete 

60  pasteurization  is  effected,  of  a  system  of 
pipes  communicating  with  all  said  tanks,  and 
valves  in  said  pipes  for  controlling  the  flow 
of  the  liquid  from  any  tank  to  any  other  tank, 
'whereby  the  temperature  of  the  liquid  in  one 

65  tank  is  raised,  the  temperature  of  the  liquid 


in  another  tank  kept  substantially  station- 
ary, and  in  a  third  tank  reduced. 

2.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  plurality  of  tanks  for  the  steril- 
izing liquid  in  each  one  of  which  the  completejfl 
pasteurization  is  effected,  of  a  series  .of  rnteE 
pipes  one  for  each  tank,  said  series  having  a 
common  valve,  and  a  series  of  outlet  pipes 
one  for  each  tank,  said  series  having  a  com- 
mon valve  whereby  the  flow  of  the  liquid  is  75 
controlled. 

3.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  plurality  of  tanks  for  the  steril- 
izing liquid  in  each  one  of  which  the  complete 
pasteurization  is  effected,   of  a  system  of  go 
pipes  comrminicating  with  all  of  said  tanks, 
valves  in  said  pipes  for  controlling  the  flow 

of  the  liquid  from  any  tank  to  any  other  tank 
and  a  heating  device  in  said  system,  said 
parts  operating  so  that  the  temperature  of  85 
the  liquid  in  one '  tank  is  raised  while  the 
temperature  of  the  liquid  in  another  tank  is 
kept  stationary,  and  in  a  third  tank  reduced. 

4.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  plurality  of  tanks  for  the  steril-  90 
izing  liquid  in  each  one  of  which  the  complete 
pasteurization    is  effected,  of  a  system  of 
pipes-  communicating  with  all  of  said  tanks, 
valves  in  said  pipes  for  controlling  the  flow 

of  the  liquid,  and  connections  between  said  95 
valves  adapting  them  to  be  simultaneously 
set  by  a  single  operation,  said  parts  operating 
so  that  while  the -temperature  of  the  liquid  ink 
one  tank  is  being  raised  the  temperature  of 
the  liquid  in  another  tank  is  kept  substan-  100 
tially  stationary,  and  in  a  third  tank  reduced. 

5.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  plurality  of  tanks  for  the  steril- 
izing liquid  in  each  one  of  which  the  complete 
pasteurization  is  effected,  of  a  system  or  out-  105 
flow  and  return  pipes  through  which  said 
tanks  intercommunicate  valves  in  said  pipes 

for  controlling  the  flow  of  liquid  from  any 
tank  to  any  other  tank,  a  pump  and  heater 
in  said  pipe  system,  said  parts  being  adapted  1 10 
and  arranged  so  that  while  the  temperature 
of  the  liquid  in  one  tank  is  being  raised  the 
temperature  of  the  liquid  in  another  tank  is 
held  substantially  stationary,  and  in  a  third 
tank  reduced.  115 

6.  In  a  pasteurizing  apparatus,  the  combi- 
nation witn  a  plurality  of  tanks  for  the'steril- 
izing  liquid  in  each  one  of  which  the  complete 
pasteurization  is  effected,  a  system  of  out- 
flow and  return  pipes  through  which  said  120 
tanks  intercommunicate  valves  in  said  pipes 

for  controlling  the  flow  of  liquid.vfrom  any 
tank  to  any  other  tank,  a  liquid  heating 
steam  jet  pump  in  said  pipe,  said  parts  being 
so  constructed  and  arranged  that  while  the  125 
temperature  of  the  liquid  in  one  tank  is  being 
raised  the  temperature  of  the  liquid  in  an- 
other tank  is  kept  substantially  stationary, 
and  in  a  third  tank  reduced. 

7.  In  a  pasteurizing  apparatus,  the  com-  130 


886,013 


bination  of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  a  system  of  outflow  and  return 
pipes  extraneous  of  the  tanks,  through 
which  they  intercommunicate,  a  pump  hnd 
5  a  heater  in  said  pipe-system,  rotary  valves  in 
the  pipes,  and  non-reversible  gear-connec- 
tions between  the  valves  operative  from  a 
single  point  on  .the  apparatus  to  simul- 
taneously set  the  several  valves  for  control- 
10  ling  the  flow  of  the  liquid  to  and  from  the 
tanks. 

8.  In  a  pasteurizing  apparatus;  the  com- 
bination of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  a  system  of  outflow  and  return 

15  pipes  extraneous  of  the  tanks,  through 
which  they  intercommunicate,  a  pump  and 
heater  in  said  pipe-system,  valves  in  the 
pipes,  and  an  operating  spindle  on  the  ap- 
paratus having  gear-connections  with  the 

20  valves  for  simultaneously  turning  and  there- 
by setting  them  to  control  the  flow  of.  the 
liquid  to  and  from  the  tanks. 

9.  In  a  pasteurizing  apparatus,  the  com- 
bination or  a  plurality  of  tanks  for  the  steril- 

25  izing  liquid,  a  system  of  outflow  and  return 
pipes  extraneous  of  the  tanks',  through 
which  they  intercommunicate,  a  pump  and 
heater  in  said  pipe-system,  valves  in  the- 
pipes,  an  operating  spindle  rotatably  sup- 

30  ported  on  tne  apparatus,  having  gear-con- 
nections with  the  valves  for  simultaneously 
turning  them  and  thereby  setting  them  to 
control  the  flow  of  the  liquid  to  and  from 
the  tanks,  and  «,  clutch-device  cooperating 

35  with  the  spindle  to  prevent  reverse  turning 
thereof. 

10.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  a  system  of  outflow  and  return 

40  pipes  extraneous  of  the  tanks,  through 
whicui  they  intercsmmunicate,  a  pump  and 
heater  in  said  pipe-system,  valves  in  the 
pipes,  an  operating  spindle  rotatably  sup- 
ported on  the  apparatus,  having  gear-con- 

45  nections  with  the  valves  for  simultaneously 
turning  them,  and  thereby  setting  them  to 
change  such  intercommunication  by  each 
complete  rotation  of  the  spindle,  to  control 
the  flow  of  the  liquid  to  and  from  the  tanks, 

50  and  a  releasable  lock  for  the  spindle  operat- 
ing to  arrest  it  at  the  end  of  each  complete 
rotation  thereof. 

1.1.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  steril- 
5  izing  liquid  having  valved  circulating-pipe 
connections  for. the  liquid,  a  steam-jet  pump 
in  the  circulation  constructed  and  arranged 
to  heat  the  liquid -and  circulate  it  simul- 
taneously through  said  connections  in  rela- 
tively larger  and  smaller  quantities  into  dif- 
ferent tanks. 

12.  In  a  pasteurizing  apparatus,  the  (com- 
bination of  a  plurality  of  tanks  for  the  steril- 
:;.iing  liquid;  a  system  of  outflow  and  return 

•tl  aipes  through  which  said  tanks  intercom- 


municate, a  pump  and  heater  in  said  pipe- 
system,  and  valves  in  the  pipes  for  opening 
and  closing  communication  between  them 
and  containing  ports  operating  to  direct  a 
relatively  large  quantity  of  the  liquid  from  70 
the  heater  into  one  tank  while  directing  a 
relatively  small  quantity  thereof  into  another 
tank  for  heating  its  contents. 

13.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  steril-  75 
izing  liquid,  valve-controlled  heating-means 
for  said  liquid,  transfer-pipes  communicating 
with  the  tanks,  and  a  valve  common  to  said 
pipes  for  controlling  the  transfer  through 
them  of  said  liquid  from  one  to  another  of  the  go 
tanks,  said  valve  having  an  overflow-section 
with  a  discharge-pipe  leading  therefrom. 

14.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  valve-controlled  heating-means  85 
for  said  liquid,  transfer-pipes  communicating 
with  the  tanks,  a  pump,  a  valve  common  to 
said  pipes,  and  suction  and  discharge  pipes 
connecting  the  pump  with  said  valve. 

15.  In  a  .pasteurizing  apparatus,  the  com-  90 
bination  of  a  plurality  of  tanks  for  the  .steril- 
izing liquidj  valve-controlled  heating-mc:;ns 
for  said  liquid,  transfer-pipes  communicat    -g 
with  the  tanks,  a  pump,  a  valve  common  ;  o 
said  pipes,  having  two  sections,  one  abo- a  95 
the  other  and   communicating  with  each 
other, 'and  suction  and  discharge-pipes  each 
connecting  the  pump  with  one  of  said  val  ve- 
sections. 

16.  In  a  pasteurizing  apparatus,  the  com-  100 
bmation  of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  valve-controlled  heating-means 

for  said  liquid  extraneous  of  the  tanks, 
transfer-pipes  communicating  with  the  tanks, 
a  pump,  a  valve  common  to  said  pipes,  hav-  105 
ing  inter-communicating  upper  and  inter- 
mediate sections  and  a  lower  overflow-sec- 
tion, and  suction  and  discharge-pipes  re- 
spectively connecting  the  pump  with  said 
upper  and  intermediate  valve-sections.  110 

17.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  valve-controlled  heating-means 
for   said   liquid    extraneous   of   the   tanks, 
transfer-pipes  communicating  with  the  tanks,  115 
a  rotary-plug  valve  common  to  said  pipes, 
having  two  sections  one  above  the  other  with 

a 'partition  separating  them  and  passages  in 
the  valve-casing  through  which  said  sections 
intercommunicate,  and  suction  and  discharge-  1 20 
pipes  each  connecting  the  pump  with  one  of 
said  valve-sections. 

18.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  valve-controlled  heating-means  125 
for  said  liquid  extraneous  of  the  tanks,  trans- 
fer-pipes communicating  with  the  tanks,  a 
rotary  plug-valve  common  to  said  pipes,  hav-. 
ing  an  upper  and  intermediate  section  with  a 
partition  separating  them  and  passages  in  130 


1 886,012 


the  valve-casing  through  which  said  sections 
intercommunicate,  and  a  lower  overflow-sec- 
tion provided  with  a  discharge-pipe,  and  suc- 
tion and  discharge  -  pipes  connecting  the 
6  pump  respectively  with  said  upper  and  inter- 
mediate sections. 

19.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  a  transfer-pipe,  a  suction-pipe 

10  and  a  return-pipe  on  each  tank,  a  valve  com- 
mon to  the  transfer-pipes,  a  second  valve 
common  to  the  suction-pipes  and  a  third 
valve  common  to  the  return-pipes,  a  steam- 
jet  pump  communicating  with  said  suction 

15  and  return-pipes,  a  steam-supply  pipe  lead- 
ing to  said  pump  and  containing  a  valve,  and 
gear-connections  between  the  valves  opera- 
tive from  a  single  point  on  the  apparatus  to 
simultaneously  set  them,  for  the  purpose  set 

20  forth. 

.20.  In  a  pasteurizing  apparatus,  the  com^ 
bination  of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  a  transfer-pipe,  a  suction-pipe 
and  a  return  pipe  on  each  tank,  a  valve  com- 

26  mon  to  the  transfer-pipes;  a  second  valve 
common  to  the  suction-pipes  and  a  third 
Valve  common  to  the  return-pipes,  a  heater 
and  pump  included  in  said  suction  and  re- 
turn-pipes, a  steam-supply  pipe  leading  to 

3*  said  neater  and  containing  a  valve,  and 
means  for  setting  the  valves. 

21.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  a  transfer-pipe  on  each  tank  near 

35  its  tbp,  a  suction-pipe  on  each  tank  near  its 
bottom  and  a  return-pipe 'on  each  tank  still 
nearer  its  bdttom,  a  valve  common  to  the 
transfer-pipes,  a  second  valve  common  to  the 
suction-pipes  and  a  third  valve  common  to 

40  the  return-pipes,  a  steam-jet  pump  com- 
municating with  said  suction  and  return- 
pipes,  ana  a  steani-supply  pipe  leading  to 
said  pump  and  containing  a  valve. 

22.  In  a  pasteurizing  apparatus,  the  com- 
<*6  bination  of  a  plurality  of  tanks  for  the  steril- 
izing liquid,  a  transfer-pipe  on  each  tank 
near  its  top,  a  suction-pipe  on  each  tank  near 
its  bottom  and  a  return  pipe  on  each  tank 
still  nearer  its  bottom,  valves  in  the  pipes 

60  for  opening  and  closing  communication  be- 
tween them,  and  a  heater  having  communica- 
tion with  said  suction  and  return  pipes  con- 
trollable through  the  valves  therein,  said 
valves  containing  ports  operating  to  direct 

65  a  relatively  large  quantity  of  the  liquid  from 
the  heater  into  one  tank  while  directing  a 
relatively  small  quantity  thereof  into  an- 
other tank  for  heating  its  contents. 

23.'  In  a  pasteurizing  apparatus,  the  com- 

60  bination  with  a  tank  for  the  sterilizing  liquid, 
of  a  suction-pipe  and  a  return-pipe  com- 
municating with  said  tank,  a  steam-jet  pump 
having  its  suction  and  discharge  sides  con- 
nected with  said  pipes,  respectively,  a  steani- 

65  supply  pipe  leading  to  said  pump,  an  air- 


pressure-actuated  valve  in  said  pump,  and  a 
thermostat-device  controlling  the  air-pres- 
sure action  on  said  pump-valve. 

24.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  tank  for  the  sterilizing  liquid,  70 
of  a  suction-pipe  and  a  return-pipe  com- 
municating with  said  tank,  a  stea'm-jet  pump 
having  its -suction  and  discharge  sides  con- 
nected with  said  pipes,  respectively,  a  steam- 
supply  pipe  leading  to  said  pump,  a  valve  in  75 
said  pump  on  a  spring-pressed  stem,  a  dia-  ' 
phragni-device  with  which  said  stem  is  con- 
nected,   a   valved   air-pressure   supply-pipe 
leading  to  the  diaphragm-device,  and  a  ther- 
mostat-device  controlling   the    air-pressure  g0 
valve. 

25. -In  a  pasteurizing  apparatus,  the  com- 
bination with  a  tank  for  the  sterilizing  liquid, 
of  a  suction-pipe  and  a  return-pipe  com- 
municating with  said  tank,  a  steam-jet  pump  g5 
having  its  suction  and  discharge  sides  con- 
nected with  said  pipes,  respective!}',  a  steam-- 
supply pipe  leading  to  said  pump,  an  air- 
pressure-actuated  valve  in  said  pump,  a  ther- 
mostat-device controlling  the  air-pressure  ac-  90 
tion  on  said  purnp-valve.  and  means  for  regu- 
lating the  operation  of  the  thermostat-device 
on  said  air-pressure  valve. 

86.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  tank  for  the  sterilizing  liquid,  95 
of  a  suction-pipe  and  a  return-pipe  com- 
municating with  said  tank,  a  steam-jet  pump 
having  its  suction  and  discharge  sides  con- 
nected with  said  pipes,  respectively,  a  steam- 
supply  pipe  leading  to  said  pump,  a  valve  in  IQO 
said  pump  on  a  spring-pressed  stem,  a  dia- 
phragm-device with  which  said  stem  is  con- 
nected, an  air-pressure  supply-pipe  leading 
to  the  diaphragm-device  and  containing  a 
spring-seated  valve,  a  stem  for  opening  the  105 
air-pressure  valve,   a  thermostat-device  in 
the  course  of  circulation  of  the  pump,  a  level- 
engaging  at  one  end  with  the  thermostat-de- 
vice, a  set-screw  working  in  the  opposite  end 
of  the  lever  against  said  stem  of  the  air-pres-  JJQ 
sure  valve  and  carrying  a  pressure-setting 
finger,  and  a  dial-device  with  which  sai'l  fin- 
ger cooperates. 

27.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  ster-  115 
ilizirtg  liquid,  a  transfer-pipe,  a  suction-pipe 
and  a  return-pipe  on  each  tank,  a  valve  com- 
mon'to  the  transfer-pipes,  a  second  valve  com- 
mon to  the  suction-pipes  and  a  third  valve 
common   to   the  return-pipes,   a.  st.eam-jet  120 
pump  included  in  said  suction  and  return 
pipes,  a  steam-supply  pipe  leading  to  said . 
pump  and  containing  a  valve,  gear-connec- 
tions between  ifo  valves  operative  from  a ' 
single  point  on  the   apparatus  to  simulta-  125 
neously  set  them,  an  air-pressure-actuated 
valve  in  saidpump,  and  a  thermostat -de  vice 
controlling  the  air-pressure  actio     on  said 
pump-valve.  ,   -,.,', 

28.  In  a  pasteurizing  apparatus.  .  re  com-  130 


886,012 


bination  of  a  plurality  of  tanks  for.  the  ster- 
ilizing liquid,  a  transfer-pipe,  a  suction-pipe 
and  a  return-pipe  on  each  tank,  a  valve  com- 
mon to  the  transfer-pipes,  a  second  valve 
5  common  to.  the  suction-pipes  and  a  third 
valve  common  to  the  return  pipes,  a  steam- 
jet  pump  included  iii  said  suction  and  return 
pipes,  a  steam-supply  pipe  leading  to  said 
pump  and  containing  a  valve,  gear-connec- 

10  tions  between  the  valves  operative  from  a. 
single  point  on  the  apparatus  to  simulta- 
neously set  them,  a  valve  in  said  pump  on  a 
spring-pressed  stem,  a  diaphragm-device 
with  which  said  stem  is  connected,  a  valved 

15  air-pressure  supply-pipe  leading  to  the  dia- 
phragm -  device,  and  a  thermostat  -  device 
controlling  the  air-pressure  valve. 

29.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  the  ster- 

20  ilizing  liquid,  a  transter-pipe,  a  suction-pipe 
and  a  return  pipe  on  each  tank,  a  valve  com- 
mon to  the  transfer-pipes,  a  second  valve 
common  to  the  suction-pipes  and  a  tliird 
valve  common  to  the  return-pipes,  a  steam- 

25  jet  pump  included  in  said  suction  and  return 
pipes,  a  steam-supply  pipe  leading  to  said 
pump  and  containing  a  valve,  gear-connec- 
tions between  the  valves  operative  from  a 
single  point  on  the  apparatus  to  simuita- 

30  neously  set  them,  an  air-pressure-actuated 
valve  in  said  pump,  a  thermostat-device  in 
the  course  of  circulation  of  the  pump  control- 
ling the  air-pressure  action  on  said  pump- 
valve,  and  means  for  regulating  the  opera- 

35  tion  of  the  thermostat-device  on  said  air- 
pressure  valve. 

30.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks  for  'the  ster- 
ilizing liquid,  a  transfer-pipe,  a  suction-pipe 

40  and  a  return-pipe  on  each  tank,  a  valve  com- 
mon to  the  transfer-pipes,  a  second  valve 
common  to  the  suction-pipes  and  a  third 
valve  common  to  the  return-pipes,  a  steam- 
jet  pump  included  in  said  suction  and  return 

45  pipes,  a  steam-supply  pipe  leading  to  said 
pump  and  containing  a'valve,  gear-connec- 
tions between  the  valves  operative  from  a 
single  point  on  the  apparatus  to  simultane- 
ously set  them,  a  valve  in  said  pump  on  a 

50  spring-pressed  stem,  a  diaphragm-device 
with  winch  said  stem  is  connected,  an  air- 
pressure  supply-pipe  k1  tiding  to  the  dia- 
phragm-device and  cont aining  a  spring-seat- 
ed valve,  a  ste.m  for  opening  the  air-pressure 

55  valve,  a  thermostat-device  in  the  course  of 
circulation  of  the  pump,  a  lever  engaging  at- 
one end  with  the  thermostat-device,  a  set- 
screw  working  in  the  opposite  end  of  the  lever 
against  said  stem  of  the  air-pressure  valve 

60  and  carrying  a  pressure-setting  finger,  and  a 
dial-device  with  .which  said  finger  cooper- 
ates. 

31.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks,  to  the  axini- 

65  mum   number  of   three,  for  the  sterilizing 


liquid,  each  having  extending  from  it  a  trans- 
fer-pipe, a  suction-pipe  and  a  return-pipe,  a 
valve  common  to  the  transfer-pipes,  a  second 
valve  common  to  the  suction-pipes  and  a 
third  valve  common  to  the  return-pipes,  a  70 
rotatable  operating-rod  having  similar  gear- 
connections  with  said  valves  adapted  to  turn 
them  to  the  same  extent  and  thereby  set 
them  with  each  complete  rotation  of  said 
rod,  a  steam-jet  pump  having  communica-  75 
tion  with  said  suction  and  return-pipes  con- 
trolled through  the  valves  therein,  a  steam- 
supply  pipe  leading  to  said  pump,  and  a 
valve  in  said  supply-pipe  having  a  gear-con- 
nection with  the  operating-rod  producing  a  go 
different  extent  of  turning  the  steam-valve 
by  each  complete  rotation  of  said  rod. 

32.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks,  to  the  mini- 
mum number  of  three,  for.  the  sterilizing  g5 
liquid,  each  having  extending  from  it  a  trans- 
fer and  overflow  pipe  and  a  suction-pipe  arid 
a~return-j)ipe,  a  valve  common  to  said  first- 
named  pipes,  having  a  transfer-section  and 
an  overflow-section,  a  second  valve  commo?.  jo 
to  the  suction-pipes  and, a  third  valve  com- 
mon to  the  return-pipes,  a  rotatable  operat- 
ing-rod having  similar  gear-connections  with 
said  valves  adapted  to  turn  them  to  the  same  . 
extent  and  thereby  set  them  with  each  com-  95 
plete  rotation  of  said  rod,  a  steam-jet  pump 
having  communication  with  said  suction  and 
return-pipes  controlled  through  the  valves 
therein,  a  steam-supply  pipe  leading  to  sai'J 
pump,  and  a  valve  in  said  supply-pipe  hav-  100 
mg  a  gear-connection  with  the  operating  rod 
producing  a  different  extent  of  turning  the 
steam-valve  by  the  complete  rotation  of  said 
rod. 

33.  In  a  pasteurizing  apparatus,  -.ne  com-  105 
bination  of  a  plurality  of  tanks,  to  the  rnini- 
ijjum   number   of  three,   for  the   sterilizing 
liquid,  each  having  extending  from  it,  near 

its  top,  a  transfer  and  overflow  pipe,  from 
near  its   bottom   a  suction-pipe   and  from  no 
nearer  its  bottom  a  return-pipe,  a  vnlve  com- 
mon to  said  first-named  pipes,  (i  second  valve 
common  to  the  suction-pipes  ant!  a  third 
yalve  common  to  the  return-pipes,  ,>  rotata- 
ble operating  rod  having  similar  gear  connec-  1 15 
tions  with  said  valves  adapted  to  turn  them 
to  the  same  extent  and  thereby  set  them  with 
each  complete  rotation  of  said  rod,  :•;  steam- 
jet  pump  having  communication  with  said 
suction  and  return  pipes  controlled  through  120 
the  valves  therein,  a  steam-supply  pipe  lead- 
ing to  said  pump,  and  a  valve  in  said  supply- 
pipe  having  a  gear-connection  with  the  oper- 
ating rod  producing  a  different  extent  of 
turning  the  steam-valve  by  the  complete  ro-  125 
tation  of  said  rod. 

34.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  tanks,  to  the  mini- 
mum number  of  three,  for  the  sterilizing 
liquid,  each  having  extending  from  it  a  trar      i  30 


886,012 


3.3. 


fer-pipe,  a  suction-pipe. -and  a  return-pipe,  a 
valve  common  to  the  transfer-pipes,  a  valve 
common  to  the  suction-pipes  and  a  valve 
common  to  the  return-pipes,  a  rotatable 
5  operating  rod  having  similar  gear-connec- 
tions with  said  valves  adapted  to  turrr  them 
to  the  same  extent  and  thereby  set  them  with 
each  complete  rotation  of  said  rod,  a  steam- 
jet  pump  having  communication  with  said 

'10  suction  and  return-pipes  controlled  through 
the  valves  therein,  a  steam-supply  pipe  lead- 
ing to  said. pump,  a  valve  in  said  pipe  having 
a  gear-connection  with  the  operating-rod 
producing  a  different  extent  of  turning  the 

15  steam-valve  by  the  complete  rotation  of  said 
rod,  and  a  water-circulating  pump  cooperat- 
ing with  the  steam-jet  pump. 

35.  A  pasteurizing  apparatus  comprising, 
in  combination,  tanks  1,  2,  3,  each  having  a 

20  transfer-pipe  extending  from  its  top  por- 
tion, a  suction  -  pipe  extending  from  it 
toward  its  bottom  and  a  return-pipe  extend- 
ing from  it  nearer  its  bottom,  a  valve  com- 
mon to  the  transfer-pipes,  a  second  valve 


common  to  the  suction-pipes  and  a  third 
valve  common  to  the  return-pipes,  a  rotata- 
ble operating-rod  having  a  six-to-one  gear- 
connection  with  each  of  said  valves,  a  steam- 
jet  pump  having  communication  with  said 
suction  and  return  pipes  controlled  through 
the  valves  therein,  a  steam-supply  pipe  lead- 
ing to  said  pump,  a  valve  in  said  supply-pipe 
having  a  four-to-one  gear-connection  with 
the  operating-rod,  a  liquid-circulating  pump 
cooperating  with  the  steam-jet  pump,  a  ther- 
mostat-device interposed  in  the  course  of  the 
pump-circulated  liquid,  a  valve  in  said  jet- 
pump,  and  an  air  -  pressure  -  actuated  dia- 
phragm-device controllably  connected  with 
the  jet-pump  valve  and  having  a  pressure- 
shut-ofT  valve  in  operative  connection  with 
the  thermostat-device,  all  substantially  as 
and  for  the  purpose  set  forth. 

JOHN  T.  II.  PAUL. 

In  presence  of — 
J.  II.  LANDES, 
R.  A.  SCHAEFER. 


T 


No.  886,013. 


J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLIOATIOH  FILED  JULY  25,  1907. 


PATENTED  APR.  28,  1908. 


10  SHEETS-SHEET  1. 


V 


No.  886,013. 


J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLIOATIOH  FILED  JULY  85,  1907. 


PATENTED  APR.  28,  1908. 


10  SHEETS-SHEET  2. 


No.  886,013. 


J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  JULY  26,  1907. 


PATENTED  APR.  28,  1908. 


10  SHEETS-SHEET  3. 


\ 


S  ffOHHis  fcTciri  Co.,  WASHINGTON,  a.  c. 


No.  886,013. 


#<~ 


J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

AFPLIOATIOI  FILED  JULY  26,  1007. 


PATENTED  APR.  28,  1908. 


10  SHEETS-SHEET  4, 


IMC  NOTTMI*  nrrriM  co.,  w^sHmorow,  o.  e. 


No.  886,013. 


J.  T.  H.  PADL. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  JULY  25,  1907. 


PATENTED  APR.  28,  1908. 


10  SHEETS-SHEET  6. 


Jl 


ysssssMZKysMe, 


fltS  CO..    W*SH!HCTOH.   D.  C. 


No.  886,013. 


J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  JULT25,  1907. 


PATENTED  APR.  28,  1908. 


10  SHEETS-SHEET  6. 


E  «o«*/j  pxrcirs  eo..  WAIHINCTOII.  O,  c. 


No.  886,013. 


J.  T.  H.  PADL. 
PASTEURIZING  APPARATUS. 

APPLIOATIOH  FILED  JULY  25,  1907. 


PATENTED  APR.  28,  1908. 


10  SHEETS-SHEET  7. 


No.  886,013. 


J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLIOATIOK  FILED  J0LT25,  1907, 


PATENTED  APE.  28,  1908. 


10  SHEETS-SHEET  8. 


Q+£^<Q^Le^<S 


No.  886,013. 


J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLIOATIOS  FILED  JULY  25,  1907. 


PATENTED  APE.  28,  1908. 


10  SHEETS-SHEET  9. 


No.  886,013. 


J.  T.  H.  PAUL. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  JULY  25,  1907. 


196   /193 


PATENTED  APR.  28,  1908. 


10  SHEETS-SHEET  10. 


"487 


184 


188 


UNITED  STATES  PATENT  OFFICE. 


JOHN  T.  H.  PAUL,  OF  CHICAGO,  ILLINOIS,  ASSIGNOR  TO  E.  GOLDMAN  &  CO.  INC.,  OF  CHICAGO, 

ILLINOIS,  A  CORPORATION  OF  ILLINOIS. 

PASTEURIZING  APPARATUS. 


No.  886,013. 


Specification  of  Letters  Patent.  '          Patented  April  28,  1908. 
Application  filed  July  26,  1907.     Serial  No.  385,460. 


25 


20 


25 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOHN  T.  H.  PAUL,  a 
citizen  of  the  United  States,  residing  at 
Chicago,  in  the  county  of  Cook  and  State  of 
Illinois,  have  invented  new  and  useful  Im- 
provements in  Pasteurizing  Apparatus,  of 
which  the  following  is  a  specification. 

This  invention  relates  to  improvements  in 
pasteurizing  apparatus  of  the  class  in  which 
the  pasteurizing  liquid  contained  in  a  series 
of  intercommunicating  tanks  or  compart- 
ments is  preliminarily  heated  to  the  steriliz- 
ing temperature  in  a  number  of  consecutive 
members  of  the  series,  to  be  thereafter  con- 
tinuously  circulated  throughout  the  series 
for  subjecting  the  material  to  be  treated, 
successively  introduced  into  such  members, 
to  different  stages  of  temperature  of  the  pas- 
teurizing liquid  ;  thereby  rendering  the  oper- 
ation  of  the  apparatus  continuous,  in  the 
sense  that  all  or  the  members  of  the  series 
may,  during  the  operation,  be  in  simulta- 
neous use. 

Referring  to  the  accompanying  drawings  — 
Figure  1  shows  the  improved  apparatus  by  a 
diagrammatic  view.  Fig.  2  is  an  end  eleva- 
tion of  the  apparatus  surmounted  by  a  trav- 
eling gauntree;  Fig.  3,  a  plan  view,  and  Fig.  4, 
a  broken  side  view  of  the  apparatus.  Fig.  5 

30  is  a  longitudinal  vertical  section  through  one 
of  the  two  tanks  employed,  taken  at  the  line 
A  on  Fig.  3.  Fig.  6  is  a  broken  longitudinal 
section  showing  the  construction  of  the 
steam-jet  pump  emploved  for  heating  the 

35  liquid;  and  Fig.  7  is  a  similar  view  showing 
the  construction  of  the  steam-jet  pump  em- 
ployed for  circulating  the  liquid  throughout 
the  series  of  compartments.  Figs.  8  and  9 
are  sections  taken  at  right  angles  to  each 

40  other,  respectively,  at  the  lines  B  and  C  on 
Fig.  10,  snowing  the  construction  of  valve 
employed  for  controlling  the  flow  to  and 
from  each  compartment  under  the  action 
of  the  heating  pump;  and  Fig.  10  is  a  sec- 
tional  view  of  the  same  valve  at  line  D  on 
Fig.  9.  Figs.  11  and  13  are  sections  of  the 
same  valve  taken  at  the  line  E  on  Fig.  8 
through  its  upper  part  and  showing  the  ports 
in  open  and  closed  positions  respectively; 
and  Figs.  12  and  14  are  similar  sections 
through  the  lower  par,t  of  the  valve  at  line  F 
on  Fig.  8,  showing  the  ports  in  open  and 
closed  position,  respectively.  Fig.  15  is  a 
broken  sectional  view  of  the  diaphragm-de- 

55  vice  employed  in  the  system  shown  connect- 


46 


50 


60 


ed  with  the  steam-jet  heating-pump  of  Fig. 
6,  and  Fig.  16  is  a  view  in  elevation  mainly 
sectional  and  diagrammatic  in  its  nature,  of 
the  spring-seated  valve-device  and  thermo- 
stat, also  employed  in  the  system. 

The  apparatus,  while  intended  for  use  in 
pasteurizing  sauces,  catsup,  preserves,  and 
canned  or  bottled  goods  of  all  kinds,  requir- 
ing to  be  sterilized  to  afford  to  them  the 
necessary  keeping  quality,  rather  than  treated  65 
with  preservative  chemicals,  has  been  more 
particularly  devised  for  sterilizing  beer  in 
bottles,  to  the  treatment  of  which,  therefore, 
the  description  hereinafter  contained  is  con- 
fined. 70 

Two  similar  tanks  15  and  16,  of  desired 
capacity,  are  placed  side-by-side,  though  so 
far  as  the  purview  of  the  invention  is  con- 
cerned a  single  tank  may  be  used  where  its 
length  would  not  cause  it  to  take  up  too  75 
much  room.  Partitions  17  extending  be- 
tween the  walls  of  each  tank  from  their  upper 
ends  and  short  of  the  tank-bottom,  and  alter- 
nate partitions  18  rising  from  said  bottom 
and  extending  short  of  the  tops  of  the  side-  go 
walls,  divide  the  tanks  into  similar  com- 
partments, preferably  to  the  same  number 
in  each  tank  to  afford  through  it  a  serpentine 
course  for  circulating  the  water  employed 
in  the  sterilizing  treatment.  It  will  be  ob-  g5 
served  that  the  end-partitions  17  and  18  are 
close  to  the  end-walls  of  the  tanks  and  afford 
narrow  spaces  with  said  walls  for  the  pur- 
pose hereinafter  explained.  Each  tank  is 
shown  to  be  sub-divided  into  seven  compart-  90 
ments,  making  fourteen  in  all,  but  that  num- 
ber mav  be  decreased  or  increased  according 
to  particular  requirements  for  which  the  ap- 
paratus may  be  constructed. 

A  cold-water  supply-pipe  19  extends  along  95 
the  outer  side  and  one  end  of  each  tank  at 
the  base  thereof  and  communicates  with  the 
interior  of  the  tanks  through  branches  con- 
taining valves  20,  which  may  be  of  the 
straight-way  variety,  seven  such  branches  100 
being  shown  to  be  provided  for  each  tank 
according  to  the  representation  in  the  dia- 
grammatic view.  Two  similar  pipes  21  and 
22  extend  endlessly  about  both  tanks  above 
their  centers,  along  their  sides  and  across  105 
their  ends,  being  sufficiently  close  together 
along  the  tank-sides  to  permit  a  single  valve- 
device  23,  hereinafter  described,  to  be  inter- 
posed in  both.  The  valve-device  referred 
to  is  shown  in  detail  in  Figs.  8  to  14,  inclu-  no 


886,013 


sive,  and  involves  the  following-described 
construction:  The  valve-casing  is  formed 
with  an  outer  wall  24  containing  ports  25, 
26  and  27  in  its  upper  portion,  and  an  inner 
5  wall  28  containing  a  port  29  registering  with 
the  port  25,  a  port  30  registering  with  the 
port  26,  and  a  port  31  registering  with  the 

Eort  27,  these  walls  forming  between  them  a 
y-pass    chamber    32    extending    part-way 

10  about  the  interior  of  the  casing.  The  lower 
section  of  the  casing  is  formed  with  a  con- 
tinuation of  the  outer  wall  24  containing 
opposite  ports  33  and  34,  and  with  a  continu- 
ation of  the  inner  wall  28  containing  the  op- 

15  posite  ports  35  and  36,  these  lower  sections 
of  the  walls  forming  between  them  a  by-pass 
passage  37,  extending  like  the  passage  32, 
but  divided  therefrom  by  a  horizontal  par- 
tition 38  (Figs.  8  and  9).  The  valve-plug  39 

20  is  divided  by  a  partition  40  into  an  upper 
section  to  fit  rotatably  in  the  corresponding 
sections  of  the  casing  and  containing  the 
three  ports  41,  42  and  43,  and  a  lower  sec- 
tion to  fit  similarly  within  the  corresponding 

25  section  of  the  casing  and  containing  the  lat- 
eral ports  44  and  45  and  the  end-port  46  at 
the  open  lower  end  of  the  lower  casing-sec- 
tion. 

Coincident  with  each  compartment  in  a 

30  tank,  a  valve-device  23  is  interposed  in  the 
two  pipes  21  and  22  by  coupling  into  the 
pipe  21  at  the  ports  25  and  27  and  by  coup- 
ling into  the  pipe  22  at  the  ports  33  and  34, 
each  valve-device  being  secured  at  the 

35  flanged  side  of  its  casing  to  a  side-wall  of  a 
tank  wherein  a  port  47  is  provided  (Figs.  11 
and  13),  to  register  with  the  port  26.  A 
branch-pipe  48  is  coupled  at  its  upper  end 
with  each  valve-casing  at  the  end-port  46 

40  therein  and  extends  downward,  being  cou- 
pled at  its  lower  end  at  a  port  in  the  tank- 
side  near  its  bottom  for  conducting  hot  wra- 
ter,  provided  as  hereinafter  described,  into 
the  bottom  of  the  tank. 

45  A  supplj'-pipe  49  for  live  steam  extends 
across  one  end  of  the  two  tanks  (Fig.  2)  and 
is  connected  at  the  outer  side  of  the  tank  16 
with  the  pipe  22,  near  which  it  is  provided 
at  50  with  a  shut-off  valve  for  controlling  the 

50  admission  of  steam  into  that  pipe  for  a  pur- 
pose hereinafter  explained;  and  the  steam- 
pipe  is  provided  adjacent  to  the  outer  side 
of  the  tank  15  with  a  branch  51  containing 
a  shut-off  valve  at  52  and  leading  to  a  steam- 

55  jet  pump  53,  the  detailed  construction  of 
which  is  shown  in  Fig.  6  to  involve  that  de- 
scribed as  follows:  Into  one  end  of  a  T- 
coupling  54,  forming  a  casing,  is  screwed  a 
nozzle  55  having  lateral  inlet-ports  56.  An- 

60  other,  smaller,  nozzle  57  is  screwed  into  the 
outer  end  of  the  nozzle  55  to  extend  concen- 
trically therewith  and  has  at  its  outer  end  a 
right-angled  connection  with  the  steam-pipe 
branch  51,  this  last-named  nozzle  being 

65  closed  at  its  outer  end  to  afford  a  bearing  for 


the  reciprocating  stem  58  of  a  valve  59  for 
controlling  the  flow  of  steam  through  the 
nozzle  57.  This  valve  contains  lateral  ports 
60  leading  into  a  chamber  61  in  the  valve, 
which  also  contains  a  discharge-passage  62  70 
leading  from  the  inner  end  of  the  chamber 
to  the  extremity  of  the  valve,  so  that  a 
slight  flow  of  steam  may  be  maintained 
through  the  valve  59,  when  it  is  closed,  from 
the  branch  51.  Within  the  casing  54  a  75 
third  nozzle  63,  larger  than  the  nozzle  55,  is 
screwed  upon  the  latter  to  extend  concen- 
trically therewith,  being  provided  with  lat- 
eral water-inlet  ports  64,  like  the  ports  56, 
and  centered  for  its  support  in  a  pipe  65  so 
coupled  to  one  end  of  the  T-coupling  54  and 
leading  to  a  three-way  valve  66,  of  ordinary 
construction,  provided  in  the  pipe  22.  This 
construction  of  pump  affords  the  two  mixing 
chambers  67  and  68  for  steam  and  water  dis-  $6 
charging  into  the  pipe  65. 

The  casing  53  is  connected  by  a  pipe-sec- 
tion 70  with  a  T-coupling  71  containing  a 
thermostat-device,  which  is  preferably  sub- 
stantially the  same  as  that  fully  shown  and  90 
described  in  an  analogous  situation  and  for 
the  same  purpose  in  my  pending  application, 
Serial  Number  379,530,  filed  June  17,  1907. 
This  thermostat-device  is  shown  in  detail  in 
Fig.  16:    In  a  reducer  184  screwed  into  one  95 
end  of  the  T-coupling  or  casing  71  is  screwed 
the  thermostat  proper,  consisting  of  a  tube 
185  closed  at  one  end  by  a  plug  186  and 
adapted  to  contain  a  fluid,  such  as  ether, 
that  will  expand  and  contract  under  varia-  100 
tions  in  temperature,  this  tube  terminating 
at  its  opposite  end  in  a  tube  187  containing  a 
reduced   bore    188   and   ending  in   a   disk- 
shaped  head  189  upon  which  is  secured  by  a 
ring-nut  190  screwed  upon  the  disk,  a  dia-  105 
phragm  191,  to  the  center  of  which  the  bore 
188  opens.     This  end  of  the  thermostat  en- 
ters the  casing  of  the  spring-seated  valve- 
device  77  in  which  is  fulcrumed  on  the  ring 
190  an  angular  lever  193  bearing  at  one  end  110 
against  the  center  of  the  diaphragm  and  hav- 
ing a  threaded  vertical  opening  in  its  oppo- 
site   end    to   receive    a   screw    194    passing 
through  an  opening  1 95  in  the  casing,  beyond 
which  it  carries  a  dial-finger  196  within  the  115 
casing  197  of  a  suitable  dial. 

To  the  casing  71  is  coupled  one  end  of  a 
pipe  72  containing  a  thermometer  73  and 
having  its  opposite  end  connected  with  a 
three-way  valve  74  interposed  in  the  pipe  21   120 
and  of  the  same  construction  as  the  valve  66. 

A  diaphragm-device  75,  of  the  same  con- 
struction and  serving  the  same  purpose  as 
the  corresponding  device  in  the  aforesaid  ap- 
plication, is  connected  with  the  outer  end  of  125 
the  valve-stem  58,  and  is  shown  in  detail  in 
Fig.  15  to  consist  of  a  casing  178  supported 
on  arms  179  and  having  its  base  formed  of  a 
flexible  diaphragm  180  supported  by  springs 
181  and  centraDy  to  which  is  fastened,  the  130 


886,013 


stem  58  of  the  steam-jet  pump,  whereby  re- 
ducing the  air-pressure  against  the  upper  side 
of  the  diaphragm  raises  the  valve  59.  An 
air-pressure  pipe  76  leads  to  the  diaphragm- 
5  device  from  an  incased  spring-seated  valve- 
device,  indicated  at  77,  for  controlling,  under 
the  action  of  the  thermostat-device,  the  sup- 
ply of  air-pressure  through  a  pipe  69  (Fig.  4) 
to  the  diaphragm-device ;  this  spring-seated 

1 0  valve  being  regulable  from  an  indicator  con- 
nected with  a  lever  fulcrumed  to  engage  with 
another  diaphragm-device  in  the  casing,  into 
which  last-named  device  the  thermostatic- 
fluid  expands.  The  incased  spring-seated 

1 5  valve-device  thus  referred  to  is  shown  in  de- 
tail in  its  connection  with  the  thermostat- 
device  in  Fig.  16,  and  it  involves  the  follow- 
ing-described construction:  Within  the  cas- 
ing 77  the  air-supply  pipe  69  and  air-con- 

20  ducting  pipe  76  leading  to  the  diaphragm  de- 
vice are  coupled  together  by  a  head  198  hav- 
ing a  bracket-extension  199,  at  which  it  is 
screwed  to  an  inner  wall  of  the  casing.  This 
head  contains  a  valve-chamber  200  housing 

25  a  ball-valve  201  supported  on  a  spring  202  in 
the  passage  leading  from  the  end  of  the  pipe 
69  in  the  head,  and  a  plunger-rod  203,  pass- 
ing through  a  relatively  wide  bore  204  in  a 
Elug  205  screwed  into  the  upper  end  of  the 
ead,  bears  at  one  end  against  the  ball-valve 
and  coincides  at  its  opposite  end  with  the 
screw  194.  By  means  of  the  thermostat-de- 
vice, when  water  passing  through  the  pipe 
.  70  attains  a  certain  predetermined  tempera- 

35  ture,  the  heat,  by  expanding  the  fluid  in  the 
tube  185,  causes  it  to  raise  the  diaphragm 
191,  thereby  actuating  the  lever  93  to  de- 
press the  screw  194  against  the  plunger  203 
and  open  the  valve  201.  Thus  opening  the 

to  valve  admits  air-pressure  from  the  pipe  69 
to  the  pipe  76  through  which  it  acts  against 
the  diaphragm  180  to  depress  the  rod  58  and 
seat  the  valve  59,  thereby  shutting  off  the 
steam-supply  for  heating  the  water  until  the 

45  water  in  the  pipe  70  is  properly  lowered  in 
temperature  to  contract  the  thermostat-fluid 
and  permit  consequent  lowering  of  the  dia- 
phragm.191  to  be  followed  by  the  contacting 
end  of  the  lever  193  under  the  recoil-action 

50  of  the  spring  202  to  raise  the  ball-valve 
against  its  seat  and  shut  off  the  air-supply  to 
the  pipe  76.  Thereupon  the  air  under  pres- 
sure against  the  diaphragm  180  escapes  by 
way  of  the  pipe  76  through  the  opening  204 

55  about  the  plunger  203  working  in  the  plug 
205,  and  discharges  through  a  vent-opening 
206  in  the  casing  77,  with  the  result  that  the 
springs  181  are  freed  to  restore  the  diaphragm 
180  to  its  normal  position  of  opening  the 

60  valve  59  for  resuming  the  flow  of  steam.  By 
screwing  the  adjusting-screw  194  into  the 
lever  193  to  raise  the  adjacent  end  thereof, 
the  opposite  end  of  the  lever  is  pressed 
against  the  diaphragm  191  to  adapt  it  to 


turn  the  lever  under  a  lesser  force  of  expan-  65 
sion  of  the  thermostat-fluid  and  thus  to  shut 
off  the  steam-supply  at  a  lower  temperature 
of  the  water  in  the  pipe  70 ;    and  by  turning 
the  screw  in  the  opposite  direction,  a  higher 
temperature  of  the  thermostat-fluid  will  be  70 
required  to  effect  opening  of  the  valve  201. 
The  dial-device  197  may  be  set  for  shutting 
off  the  steam  at  any  desired  temperature  by 
removing  the  cover  with  which  it  is  shown 
to  be  provided  (and  which  should  be  trans-  75 
parent)  to  permit  access  to  the  finger  196  for 
turning  its  work  the  screw  194  and  for  setting 
the  finger  with  relation  to  a  suitable  gage 
(not  shown)  marked  on  the  dial  over  which 
the  finger  moves  to  indicate  the  predeter-  80 
mined  pressure  for  the  run  of  the  apparatus. 

A  water-pipe  78  connects  the  two  tanks  at 
one  end  near  their  bases ;   and  the  tanks  arc 
provided  below  their  tops,  on  opposite  ends, 
respectively,  with  overnow-pipes  79  and  80,  85 
leading  preferably  to  a  sewer. 

For  circulating  the  water  in  the  tanks 
through  them,  a  pump  is  provided  preferably 
in  the  form  of  a  steam-jet  pump  81,  shown  in 
detail  in  Fig.  7,  and  involving  the  following-  90 
described  construction:  A  T-shaped  casing 
82  has  its  horizontal  branch  connected  with 
a  pipe  83  leading  out  of  the  tank  15  near  its 
top  below  the  overflow-level,  at  the  end  op- 
posite that  at  which  the  heating-pump  53  is  95 
provided.  Into  one  end  of  this  casing  is 
screwed  a  tapering  nozzle  84  containing 
lateral  ports  85  and  having  screwed  upon  it 
within  the  casing  a  nozzle  86  containing 
lateral  ports  87.  A  third  nozzle  88  contain-  100 
ing  lateral  ports  89  is  screwed  within  the  cas- 
ing upon  the  nozzle  86  and  is  supported,  to 
centralize  it  with  the  nozzles  behind  it,  in  a 
tube  90  screwed  into  the  opposite  end  of  the 
casing.  Still  another  nozzle  91  is  screwed  105 
into  the  outer  end  of  the  nozzle  84  to  cen- 
tralize it  therewith  and  has  screwed  into  its 
outer  end  a  tapering  bearing  92  for  a  needle- 
valve  93  having  its  stem  94,  which  works 
through  a  stuffing-box  95,  pivotally  con-  1 1 0 
nected  at  its  outer  end  with  a  lever  96  ful- 
crumed at'one  end  on  a  frame  97,  presenting 
a  segmental  section  98  on  its  upper  side,  with 
which  the  handle-end  of  the  lever  is  adapted 
to  be  releasably  engaged  for  setting  the  1 1 5 
needle-valve  to  control  the  admission  into 
the  pump  of  live  steam,  the  nozzle  91  which 
enters  through  a  pipe  99  extending  from  a 
suitable  steam-supply  (not  shown).  The 
nozzles  thus  described  form  mixing  cham-  120 
bers  100,  101  and  102  for  the  steam  with  the 
water  which  enters  the  casing  through  the 
pipe  83.  The  pipe  90  communicates  with 
the  end  of  the  tank  16  at  a  point  correspond- 
ing to  the  connection  of  the  pipe  83  with  the  125 
tank  15 ;  and  this  pipe  90  is  surrounded  by  a 
water-jacket  103,  plugged  at  its  opposite 
ends  about  the  pipe,  and  through  which  cold 


886,013 


water  is  circulated  from  any  suitable  source 
through  an  inlet-pipe  104  and  a  discharge- 
pipe  105. 

The  operation  is  as  follows,  particular 
5  reference  being;  had  for  elucidating  the  ex- 
planation to  the  diagrammatic  representa- 
tion in  Fig.  1 :  All  the  compartments  are 
filled,  to  the  heights  of  the  overflows  from 
the  tanks,  with  cold  water  through  the  pipe 

10  19  and  its  branches  by  opening  the  valves  20 
in  the  latter.  When  so  filled,  the  contents 
of  a  desired  number  of  the  compartments 
are  heated  to  the  required  pasteurizing  tem- 
perature by  opening  the  valves  23  on  those 

15  compartments  to  the  positions  represented 
in  Figs.  11  and  12,  and  starting  the  action  of 
the  jet-pump  53  by  admitting  steam  into  it 
on  opening  the  valve  52.  It  may  be  sup- 
posed that  the  contents  of  the  compart- 

20  ments  numbered  from  1  to  5,  inclusive,  in 
the  tank  15  are  to  be  thus  initially  heated, 
though  the  number  will  vary  according  to 
the  length  of  time  during  which  it  is  desired 
to  maintain  the  beer  to  be  pasteurized  under 

25  subjection  to  the  pasteurizing  temperature, 
as  will  be  more  fully  explained  hereinafter. 
The  action  of  the  steam-jet  in  the  heating 
pump  53  sucks  the  water  from  the  upper 
portions  of  the  five  compartments  through 

30  the  ports  47  into  the  upper  sections  of  the 
valve-plugs  of  the  respective  valves  23, 
whence  it  discharges  into  the  pipe  21, 
wherein  the  three-way  valve  74  has  been 
opened  to  permit  the  flow,  as  has  also  the 

35  three-way  valve  66  in  the  pipe  22.  The 
valve  74  is  so  opened  as  to.  direct  the  flow 
from  the  pipe  21  through  the  pipe  72,  past 
the  thermostat-device  71  into  tne  heater  53, 
whence  it  passes  through  the  pipe  65  into 

40  the  pipe  22  with  the  valve  66  therein  so 
turned  as  to  continue  the  flow  in  the  pipe  22 
in  the  opposite  direction  to  that  in  the  pipe 
21,  the  suction  being  in  the  opposite  direc- 
tion to  the  discharge.  In  passing  through 

45  the  pump  53,  the  water  and  steam  become 
throughly  mixed  in  the  mixing-chambers  67 
and  68  in  a  manner  to  prevent  stratification 
of  the  heat  and  produce  uniform'  distribu- 
tion thereof  throughout  the  water,  which 

50  enters  the  same  compartments  at  their  bases 
through  the  pipes  48  and  lower  sections  of 
the  respective  valves  23 .  This  heating  circu- 
lation is  maintained  from  and  to  the  respec- 
tive tanks  through  the  endless  pipes  21  and 

55  22,  and  through  the  by-pass  chambers  32 
and  37  of  the  closed  valves  23  in  said  pipes, 
until  the  contents  of  the  five  tanks  are  heated 
to  the  pasteurizing  temperature.  There- 
after this  hot  water  is  circulated  throughout 

60  the  series  of  compartments  to  supplant  the 
cold  water  in  each  with  the  hot  water  from 
the  initially  heated  tanks.  This  is  done  by 
any  suitable  pump,  but  preferably  the  steam- 
jet  pump  shown  in  Fig.  7,  on  opening  its 

65  valve  93  to  admit  the  passage  of  live  steam 


through  the  pump  for  producing  its  opera- 
tion in  sucking  the  water  through  the  pipe  83 
from  the  narrow  space  in  the  adjacent  end  of 
the  tank  1 5  produced  by  the  respective  end- 
partition  therein,  and  discharging  'it  into  70 
the  corresponding  space  formed  by  the  end- 
partition  in  the  adjacent  end  of  the  tank  16 
through  the  pipe  90.  In  this  way  a  constant 
flow  of  the  water  in  both  tanks  is  maintained 
and  the  provision  of  the  narrow  spaces  afford-  75 
ed  by  the  end-partitions  in  the  tanks  assures 
circulation  through  the  end-compartments, 
the  contents  of  which  would  otherwise  not 
discharge,  but  would  tend  to  remain  dor- 
mant. The  partitions  forming  the  compart-  go 
ments,  by  their  alternating  arrangement 
afford  a  serpentine  course  through  the  tanks 
for  the  water,  to  cause  its  circulation. 

The  described  construction  of  the  pump  81 
renders  it  adequately  powerful  for  its  circu-  g5 
lating  work  on  the  large  body  of  water  to  be 
circulated,  the  plurality  and  arrangement  of 
nozzles  in  the  pump  adapting  it  to  circulate 
the  water  with  the  minimum  consumption  of 
steam.     When  the  lever  96  is  once  set  to  set  90 
the  valve  93  for  a  given  apparatus  and  for  a 
given  period  of  time  for  completing  the  cir- 
culation, it  need  not  thereafter  be  disturbed 
unless  the  discharge-opening  in  the  nozzle  91 
should  become  clogged,  when,  by  working  95 
the  lever  back  and  forth,  the  valve  will  dis- 
lodge the  material  which  causes  the  choking. 
It  is  not  desired,  though  it  can  not  be  avoided 
because  of  the  necessary  use  of  steam  for 
operating  the  pump  81,  to  heat  the  water  100 
pumped  by  it;  and  to  counteract  the  slight 
heating  effect  of  the  steam,  the  water-jacket 
1 03  is  provided. 

With  the  contents  of  the  first  five  com- 
partments heated,  as  described,  a  gauntree  105 
106,  of  any  suitable  construction,  shown  of 
double  form  to  extend  across  both  tanks  and 
travel  on  tracks  107  provided  to  extend 
along  the  tops  of  their  outer  sides,  is  brought 
into  use.  The  gauntree  is  designed  to  elevate  no 
into  it  bottle-racks  108,  which  may  be  stored 
in  the  tank-compartments,  one  in  each,  and 
to  lower  a  rack  into  a  compartment,  loaded 
with  beer  to  be  pasteurized  in  bottles  109 
contained  in  baskets  110  fitting  the  racks.  115 
The  gauntree  is  first  moved,  with  theparticu- 
lar  arrangement  of  compartments  shown  and 
described,  over  the  compartment  8,  into 
which  a  rack  of  the  bottles  is  lowered.  This 
is  done  before  the  circulating  pump  81  is  120 
started.  Thereafter,  the  circulation  of  the 
water  during  a  period  of  about  seven  and 
one-half  minutes  will  have  introduced  the 
water  into  the  compartment  6  at  a  tempera- 
ture somewhat  below  140°  F.,  that  in  the  125 
compartment  7  at  a  lower  temperature,  and 
that  in  the  compartment  8  at  a  temperature 
at  which  it  is  safe  to  immerse  the  bottles 
without  danger  of  fracturing  them.  At  the 
end  of  the  aforesaid  period,  during  which  the  130 


886,013 


compartment  9  is  filled  with  cold  beer,  by  the 
use  of  the  gauntree,  the  valve  23  of  compart- 
ment 1  is  closed  and  that  of  compartment  6 
is  opened  to  circulate  its  contents  from  that 
5  compartment  through  the  heating  pump  53 
and  oack  into  the  same  compartment,  there- 
by to  raise  its  contents  to  the  pasteurizing 
temperature.  The  continued  circulation  of 
the  water  by  the  action  of  the  pump  81  will 

10  transfer  the  contents  of  the  compartment  6 
into  compartment  7,  that  in  compartment  7 
into  compartment  8,  and  so  on,  thereby  sub- 
jecting the  bottles  in  the  latter  to  a  higher 
temperature.  This  consumes  another  period 

15  of  about  seven  and  one-half  minutes,  during 
which  compartment  10  is  filled  with  cold 
beer,  when  the  valve  23  of  compartment  2  is 
closed  and  that  of  compartment  7  is  opened. 
The  contents  of  the  compartment  7  are  thus 

20  circulated  and  heated  by  the  pump  53.  This 
procedure  of  closing  a  valve  23  of  one  com- 
partment and  opening  that  of  another  com- 
partment is  continued  with  the  effect  of 
gradually  raising  the  temperature  of  the  wa- 

26  ter  in  each  compartment  in  succession,  sup- 
plying heat  by  the  action  of  the  pump  53  to 
compensate  for  the  loss  through  radiation 
and  introducing  the  cold  bottles,  for  heating 
the  contents  of  each  compartment  in  succes- 

30  sion  to  the  pasteurizing  temperature,  at 
which  it  is  maintained  for  a  period  of  about 
thirty  minutes,  until  all  of  the  compartments 
have  been  filled  with  bottles;  after  which,  in 
the  continuation  of  the  working  of  the  appa- 

35  ratus,  a  rack  of  bottles  containing  pasteur- 
ized beer  will  be  taken  by  the  gauntree  out  of 
one  compartment  (namely  that  numbered  8), 
which  will  thereupon  be  immediately  refilled 
with  a  rack  of  cold  bottles  to  be  pasteurized 

40  by  gradually  raising  the  temperature  of  the 
water  in  that  compartment  in  the  manner 
already  described.  Thereafter  the  proce- 
dure is  repeated  of  closing  a  valve  23  in  one 
compartment  and  opening  the  similar  valve 

46  in  the  compartment  three-removed  there- 
from, and  during  the  period  of  seven  and  one- 
half  minutes  consumed  in  completely  chang- 
ing the  water  from  each  compartment  into 
another,  taking  out  a  rack  of  the  bottles  that 

60  has  been  finished,  as  to  pasteurizing,  and  in- 
troducing into  that  compartment  another 
rack  of  cold  bottles. 

The  three-way  valves  66  and  74  serve  a 
peculiar  purpose  which  is  of  importance  be- 

65  cause  of  the  lack  of  uniformity  of  the  flow  of 
water  through  the  heating  pump  out  of  the 
compartments.  That  is  to  say,  in  initially 
heating  the  first  five  compartments,  with  the 
three-way  valves  turned  to  the  position  de- 

80  scribed,  the  greater  flow  and  return  of  water 
will  be  from  and  to  the  compartment  5,  with 
less  from  the  compartment  4,  still  less  from 
the  compartment  3,  and  so  on  to  the  first 
compartment,  whereby  when  the  tempera- 

65  ture  in  the  compartment  5  shall  have  reached 


!  140°  F.  or  the  pasteurizing  temperature,  that 
in  each  preceding  compartment  will  be  lower, 
say  to  the  extent  of  5°,  than  the  tempera- 

:  ture  in  the  next  adjacent  compartment  in  ad- 
vance of  it;  whereas  it  is  necessary  that  the  70 

I  same  temperature  (140°  F.)  shall  be  provided 

j  throughout  all  of  the  five  compartments. 
When,  therefore,  the  maximum  temperature 
has  been  attained  in  the  tank  number  5,  the 
three-way  valves  are  turned  to  the  opposite  75 
position,  or  that  of  changing  the  direction  of 
flow  to  and  from  the  heater,  whereby  the 
greater  proportion  of  flow  is  from  and  to  the 
compartment  1,  decreasing  gradually  to  com- 
partment 5.  In  this  way  provision  is  made  80 
for  equalizing  the  temperature  in  the  five 
tanks.  When  the  temperature  in  the  five 
tanks  has  been  thus  equalized,  the  three-way 
valves  are  turned  back  to  the  original  posi- 
tion. Moreover,  by  providing  these  three-  86 
way  valves  they  enable  the  water  being  heat- 
ed to  pass  through  each  in  opposite  directions 
in  pipes  21  and  22,  which  is  sometimes  de- 
sirable. 

When  it  is  desired  to  expedite  heating  the  90 
contents  of  the  first  five  compartments,  this 
may  be  accomplished  by  opening  the  valve 
50  to  introduce   live  steam  into  the  water 
discharging  from  the  heater  53  through  the 
pipe  22,  to  supplement  the  action  of  the  95 
heater. 

In  an  apparatus  employing  the  fourteen 
compartments  shown  and  described,  it  re- 
quires about  one  hour  and  forty-five  minutes, 
after  heating  up  the  contents  of  the  first  five  100 
tanks,  to  complete  the  circuit  of  pasteuriza- 
tion in  each  compartment.  Thus,  the  beer 
will  be  subjected  to  the  pasteurizing  tem- 
perature in  each  compartment  for  a  period 
of  about  thirty  seven  and  one-half  minutes,  105 
during  twelve  and  one-half  of  which  the  pas- 
teurizing heat  will  have  penetrated  and  be 
maintained  in  the  center  of  the  beer  in  the 
bottles.  Where  it  is  desired,  or  the  mate- 
rial treated  requires  that  it  be  subjected  to  110 
the  pasteurizing  temperature  during  a  period 
of  only  five  minutes,  or  thereabout,  the  in- 
itial heating  may  be  confined  to  four  tanks, 
since  it  requires  only  four  times  seven  and 
one-half  minutes,  or  thirty  minutes,  for  the  115 
heated  contents  of  the  four  compartments  to 
pass  the  compartment  filled  with  beer  to  be 
pasteurized  as  against  five  times  seven  and 
one-half,  or  thirty  seven  and  one-half  min- 
utes so  to  pass  the  heated  contents  of  five  120 
compartments.  For  the  same  reason,  where 
the  material  to  be  pasteurized  requires  sub- 
jection to  the  pasteurizing  temperature  dur- 
ing a  period  of,  say,  twenty  minutes,  the  con- 
tents of  six  compartments  require  to  be  ini-  125 
tially  heated  since  it  will  take  the  contents 
of  these  compartments  six  times  seven  and 
one-half  minutes,  or  forty-five  minutes  to 
pass  the  compartment  in  which  pasteuriza- 
tion is  taking  place,  thereby  affording  twenty-  130 


886,013 


five  minutes  for  heating  up  the  bottles  and 
twenty  minutes  for  maintaining  that  heat 
in  the  center  of  the  beer. 

As  will  be  understood,  the  two  tanks  15 
5  and  16  are,  practically,  one,  the  two  shown 
being  provided  as  a  mere  matter  of  prefer- 
ence, for  convenience  in  erection  and  in- 
stallation. It  will  also  be  understood  that 
while  fourteen  compartments  are  herein 

10  shown  and  described,  the  number  may  vary 
according  to  the  capacity  required  and  pur- 
pose of  the  apparatus:  arid  that  the  initial 
heating  of  the  water  to  the  pasteurizing  tem- 
perature may  be  confined  to  any  desired 

15  number  of  the  compartments,  according  to 
the  capacity  of  the  tank  and  the  time  re- 
quired for  completing  the  circuit  of  the  water 
therethrough. 

What  I  claim  as  new,  and  desire  to  secure 

20  by  Letters  Patent,  is — 

1 .  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  series  of  compartments  for  the 

i  pasteurizing  liquid,  forming  a  sinuous  course 
for  said  liquid,  an  outlet  and  inlet  pipe  for 

25  each  compartment  in  circuit  therewith,  a 
heating  pump  in  said  circuit  and  a  circulat- 
ing pump  communicating  at  its  suction  and 
discharge  sides,  respectively,  with  the  end 
compartments. 

30  2.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  series  of  compartments  for  the 
pasteurizing  liquid,  forming  a  sinuous  course 
for  said  liquid,  an  outlet  and  inlet  pipe  for 
each  compartment  in  circuit  therewith,  a 

35  heating  pump  controllably  communicating 
with  all  of  said  circuits,  valves  for  controlling 
said  communication,  and  a  circulating  pump 
communicating  at  its  suction  and  discharge 
sides,  respectively,  with  the  end  compart- 

40  ments. 

3.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  tank  for  the  pasteurizing  liquid 
containing   alternating   partitions,    forming 
compartments  and  a  sinuous  course  through 

45  them  for  said  liquid,  an  outlet  and  inlet  pipe 
for  each  compartment  in  circuit  therewith,  a 
heating  pump  in  said  circuit  and  a  circulat- 
ing pump  communicating  at  its  suction  and 
discharge  sides,  respectively,  with  the  end 

50  compartments. 

4.  In  a  pasteurizing  apparatus,  the  combi- 
nation with  a  tank  for  the  pasteurizing  liq- 
uid, of'  alternating  partitions  in  said  tank 
forming  compartments  therein  and  a  sinuous 

55  course  through  them  for  the  liquid,  the  end 
partitions  forming  with  the  tank-walls  rela- 
tively narrow  spaces,  an  outlet  and  an  inlet 
pipe  for  each  compartment  in  circuit  there- 
with, a  heating  pump  for  the  liquid  commu- 

60  nicating  with  each  circuit,  a  valve  for  con- 
trolling the  communication,  and  a  circulat- 
ing pump  communicating  at  its  suction  and 
discharge  ends,  respectively,  with  said  rela- 
tively narrow  spaces  in  the  tank  ends. 

66       5.  In  a  pasteurizing  apparatus,  the  combi- 


nation with  a  series  of  compartments  for  the 
pasteurizing  liquid  forming  a  sinuous  course 
for  the  liquid,  of  a  pair  of  pipes  extending 
about  said  compartments,  a  heating  pump 
communicating  with  said  pipes,  valve  de-  70 
vices,  one  for  each  compartment,  connected 
with  both  said  pipes,  outlet  and  inlet  pipes 
for  each  compartment  in  circuit  therewith 
and  communicating  through  said  valve  de- 
vice, and  a  circulating  pump  communicating  75 
at  its  suction  and  discharge  sides,  with  the 
end  compartments. 

6.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  compartments  for 
the  pasteurizing  liquid  forming  a  sinuous  80 
course  for  the  liquid,  of  a  pair  of  pipes  ex- 
tending about  said  compartments,  a  heating 
pump  communicating  with  said  pipes,  valve 
devices,  a  three-way  valve  in  each  of  said 
pipes,  and  a  circulating  pump  communicat-  85 
ing  at  its  suction  and  discharge  sides,  respec- 
tively, with  the  end  compartments. 

7.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  compartments  for 
the  pasteurizing  liquid  forming  a  sinuous  90 
course  for  said  liquid,  outlet  and  inlet  pipes 
for  each  compartment  in  circuit  therewith,  a 
valve  for  each  circuit,  a  steam-jet  heating 
pump  for  the  liquid  controllably  communi- 
cating with  each  compartment  through  its  95 
valve,  a  valved  steam-supply  pipe  leading  to 
said  pump,  and  a  circulating  pump  communi- 
cating at  its  suction  and  discharge  sides,  re- 
spectively, with  the  end  compartments. 

8.  In  a  pasteurizing  apparatus,  the  com-  100 
binatiqn  with  a  series  of  compartments  for 
the  pasteurizing  liquid,  a  pair  or  pipes  extend- 
ing about  said  compartments,  a  steam-jet 
pipe  communicating  with  said  pipes,  a  steam- 
supply  pipe  leading  to  said  pump,  valve  tie-  105 
vices,  one  for  each  compartment  connected 
with  both  said  pipes,  outlet  and  inlet  pipes 

for  each  compartment  connected  to  said 
valve-devices  and  in  circuit  with  said  com- 
partments, whereby  the  communication  be-  11° 
tween  the  pump  and  each  compartment  is 
controlled,  and  a  circulating  pump  com- 
municating at  its  suction  and  discharge  sides, 
with  the  end  compartments. 

9.  In  a  pasteurizing  apparatus,  the  com-  115 
bination  with  a  series  of  compartments  for 
the  pasteurizing  liquid,  an  inlet  and  outlet 
pipe  for  each  compartment  in  circuit  there- 
with, a  valve  in  said  circuit,  a  steam-jet  heat- 
ing pump  for  the  liquid  in  said  circuit,  said  12° 
pump  consisting  of  a  casing  containing  a 
plurality  of  nozzles  forming  intercommuni- 
cating mixing   chambers,   and   a  regulable 
steam-inlet  valve  in  the  end-nozzle,  a  steam- 
supply  pipe  leading  to  said  pump,  and  a  cir-  I25 
culating  pump  communicating  at  its  suction 
and  discharge  sides,  respectively,  with  the 
end-compartments.    . 

10.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  compartments  for  13° 


886,013 


the  pasteurizing  liquid  forming  a  sinuous 
course  for  the  liquid,  a  pair  of  pipes  extend- 
ing about  said  compartments,  a  heating  pump 
communicating  with  said  pipes,  an  outlet 
5  and  inlet  pipe  for  each  compartment  in  cir- 
cuit therewith,  valve  devices  for  each  com- 
partment in  said  circuit  and  connecting  said 
circuit  to  said  pair  of  pipes,  and  means  com- 
municating with  the  end  compartments  to 
10  cause  a  circulation  through  all  said  compart- 
ments. 

11.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  series  of  compartments  for  the 
pasteurizing  liquid,  forming  a  sinuous  course 

15  for  the  liquid,  a  pair  of  pipes  extending  about 
said  compartments,  a  heating  pump  com- 
municating with  said  pipes,  valve-devices, 
one  for  each  compartment,  each  consisting  of 
a  casing  containing  a  by-pass  chamber  pro- 

20  vided  with  ports  and  divided  into  an  upper 
section  and  a  lower  section,  and  a  rotary  plug- 
valve  in  the  casing  provided  with  ports  and 
formed  with  an  upper  section  and  a  lower 
section  communicating,  respectively,  with  a 

25  compartment  at  the  upper  and  lower  por- 
tions thereof,  the  casing  extending  through 
both  said  pipes,  and  a  circulating  pump  com- 
municating at  its  suction  and  discharge  sides, 
respectively,  with  the  end-compartments,  for 

30  the  purpose  set  forth. 

12.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  series  of  compartments  for  the 
pasteurizing  liquid,  forming  a  sinuous  course 
for  the  liquid,  a  pair  of  pipes  extending  about 

35  said  compartments,  a  heating  pump  com- 
municating with  said  pipes,  valve  -  devices, 
one  for  each  compartment,  each  consisting  of 
a  casing  provided  with  outer  and  inner  walls 
forming  a  by-pass  chamber  and  having  ports, 

40  with  a  partition  dividing  said  chamber  into 
an  upper  section  and  a  lower  section,  and  a 
rotary  plug-valve  in  said  casing  provided 


with  ports  and  formed  with  an  upper  section 
and  a  lower  section  communicating,  respec- 
tively, with  a  compartment  at  the  upper  and  45 
lower  portions  thereof,  the  casing  extending 
through  both  said  pipes,  and  a  circulating 
pump  communicating  at  its  suction  and  dis- 
charge sides,  respectively,  with  the  end-com- 
partments, for  the  purpose  set  forth.  60 

13.  In  a  pasteuring  apparatus,  the  combi- 
nation of  a  series  of  compartments  for  the 
pasteurizing  liquid,  forming  a  sinuous  course 
for  the  liquid,  a  pair  of  pipes  extending  about 
said  compartments,  a  heating  pump  commu-  55 
nicating  with  said  pipes,  valve-devices,  one  for 
each  compartment,  each  consisting  of  a  cas- 
ing interposed  in  both  said  pipes  and  contain- 
ing a  by-pass  chamber  extending  part  way 
about  the  casing  with  a  partition  dividing  60 
said  chamber  into  an  upper  section  and  a 
lower  section  with  ports  forming  passages 
through  the  chamber,  and  a  rotary  plug- 
valve  in  said  casing  provided  with  ports  and 
containing  a  partition  forming  an  upper  sec-  65 
tion  and  a  lower  section  communicating,  re- 
spectively, with  a  compartment  at  the  upper 
and 'lower  portions  thereof,  and  a  circulating 
pump  communicating  at  its  suction  and  dis- 
charge sides,  respectively,  with  the  end-corn-    70 
partments,  for  the  purpose  set  forth. 

14.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  compartments  for 
the  pasteurizing  liquid,  of  means  for  causing 
the  liquid  to  circulate  successively  through  75 
said  series,  an  outlet  and  inlet  pipe  for  each 
compartment  in  circuit  therewith,  and  means 
connected  to  said  outlet  and  inlet  pipe  for 
causing  a  circulation  therethrough  and  for 
changing  the  temperature  of  the  liquid. 

JOHN  T.  H.  PAUL. 
In  presence  of— 

A.  W.  THORIEN, 
R.  A.  SCHAEFEB. 


902,826. 


0.  H.  LOEW. 

PASTEUBIZINO  APPAEATUS. 

APPLIOATIOB  FILED  JUHE  27,  1907. 


Patented  Nov.  3, 1908. 


Atty. 


UNITED  STATESJPATENT  OFFICE. 

CHARLES  H.  LOEW,  OF  LAKBWOOD,  OHIO. 
PASTEURIZING  APPARATUS. 


No.  902,826. 


Specification  of  Letters  Patent.  Patented  Nov.  3,  1908. 

Application  filed  June  27,  1907.     Serial  No.  381,022. 


To  all  whom  H  may  concern: 

Be  it  known  that  I,  CHARLES  H.  LOEW,  a 
citizen  of  the  Unitec1  States,  residing  at  Lake- 
wood,  in  the  county  of  Cuyahoga  and  State 
5  of  Ohio,  have  invented  certain  new  and  use- 
ful Improvements  in  Pasteurizing  Appa- 
ratus, of  which  the  following  is  a  specifica- 
tion. 

My  invention  relates  to  a  pasteurizing  ap- 

10  paratus  and  more  particularly  to  an- appa- 
ratus designed  to  be  employed  in  the  pasteur- 
ixiition  of  beer  in  bottles,  and  its  novelty  con- 
sists in  the  construction  and  adaptation  of 
the  parts  as  will  be  more  fully  hereinafter 

15  pointed  out. 

In  the  drawing  there  is  represented  some- 
what in  diagrammatic  form  a  vertical  medial 
section  and  partial  side  elevation  of  a  pasteur- 
izer embodying  my  invention. 

20  In  the  drawings  10  is  a  tank  made  of  steel, 
irou,  or  other  suitable  material,  and  divided 
into  two  portions,  namely,  a  lower  portion 
11  comprising  a  pasteurizing  chamber  and 
an  upper  portion  12"  comprising  what  I  call 

25  an  interchanging  chamber,  for  tire  reasons 
hereinafter  set  forth.  The  pasteurizing 
chamber  is  supplied  with  suitable  inlet  ports 
indicated  at  12.  for  the  admission  of  steam  or 
hot  water  thereto,  and  with  an  overflow  port 

30  indicated  at  13.  so  that  the  water  introduced 

into  the  chamber  cannot  rise  above  a  certain 

level.     It  will  lie  noted  that  the  cha'mber  11 

has  no  communication  with  the  outer  air. 

The  interchanging  chamber  12"  is  arranged 

35  immediately  above  the  pasteurizing  chamber 
over  which  it  is  centrally  placed.  It  is 
closed  at  the  top  and  is  provided  laterally 
with  an  opening  14  for  the  reception  of  the 
bottles  to  be  pasteurized  and  a  similar  open- 

*°  ing  15  on  the  other  side  for  the  discharge  of 

the  bottles  after  they  have  been  pasteurized. 

IGf  16,  indicate  shelves  projecting  from 

*he  side  walls  of  the  interchanging  chamber 

for  the  convenience  of  the  workmen  in  rest- 

5  ing  the  bottle  boxes  thereon. 

17  indicates  a  flooring  and  18  a  ceiling  for 
a  room  in  which  the  bottles  are  received  and 
discharged  from  the  apparatus,  the  pasteur- 
izing chamber  11  being  placed  beneath  the 
0  floor  and  the  driving  mechanism  for  the  con- 
veyer (hereinafter  referred  to)  being  placed 
above  the  ceiling' or  on  the  floor  of  the  story 
above. 

Centrally  arranged  within,  the  apparatus 
is  an  endless  conveyer  20  made  of  any  usual 
construction  and. comprising  holders  or  re-. 


B5 


ceptacles  21  flexibly  connected  to  chains  22 
of  which  the  conveyer  is  hi  part  formed,  so 
that  the  receptacles  21  maintain  by  gravity 
substantially  the  same  relative  position  in 
their  travel  through  the  apparatus.  This 
conveyer  is  suitably  supported  upon  roller 
supports  23  placed  at  proper  intervals 
throughout  the  apparatus  and  is  propelled 
by  a  sprocket  wheel  24.  or  other  suitable  de- 
vice  receiving  power  from  a  train  of  gearing 
25  and  which  train  of  gearing  includes  a 
Geneva  wheel  20  whereby  an  intermittent 
motion  is  imparted  to  the  conveyer. 

Arranged  within  the  pasteurizing  chain- 
her  and  above  the  water  level  thereof  is  a 
shallow  tank  or  water  collector  30  within 
which  is  placed  a  centrifugal  pump  31.  or 
other  suitable  form  of  water  lifting  device. 
and  which  is  connected  by  a  pipe  32  to  a  res- 
ervoir  33  placed  within  the  conveyer  20  and 
practically  opposite  the  receiving  and  dis- 
charging apertures  14  and  15.  The  reser- 
voir is  provided  with  substantially  vertical 
walls  35  and  the  receptacles  '21  of  the  end- 
less  conveyer  20  as  they  pass  by  such  walls 
may  touch  the  same  if  they  are  swung  upon 
the  pivots  upon  which  they  are  hung  by  the 
chains  20  so  that  these  walls  serve  as  a  guard 
to  prevent  any  displacement  of  the  recepta.- 
cles  which  would  render  it  difficult  or  incon- 
venient to  place  the  bottle  boxes  thereon  or 
tajve  them  therefrom.  A  sprinkling  device 
36  of  usual  form  is  secured  to  the  reservoir 
33  and  receiving  the  water  therefrom  is 
adapted  to  spray  it  downwardly  upon  the 
bottle  receptacles  as  they  pass  by  the  same. 

In  using  this  apparatus  the  chamber  11  is 
first  filled  with  water  up  to  the  level  con- 
trolled by  the  position  of  the  outlet  pipe  13 
and  this  water  may  either  be  preheated  in  .a. 
separate  receptacle  or  may  be  heated  by  the 
admission  of  steam  through  the  pipes  12. 
Whichever  method  is  employed  it  should  be 
heated  to  a  pasteurizing  temperature  snffi- 
cient  to  kill  the  germs"  in  the  beer  or  other 
liquid  in  the  receptacles  intended  to  be 
passed  through  the  same.  Water  is  then 
placed  in  the  collector  30.  This  water  is 
preferably  of  a  temperature  intermediate 
that  of  the  water  in  the  pasteurizing  cham'- 
ber  11  and  the  outer  air.  The  conveyer  20 
is  then  started  and  the  pump  31  is  similarly 
started.  The  workmen  then  place  the  boxes 
containing  the  bottles  of  beer  to  be  pasteur- 
ized  upon  the  receptacles  21  as  they  pass  the 
receiving  aperture  14  and  as  such  bottles  are 


75 


80 


10J 


I3o 


no 


902,826 


gradually  brought  past  the  sprinkling  device 
36  they  are  subjected  to  the  action  of  a  spray 
of  water  derived  from  the  water  collector  30 
and  which  water  is  warmer  than  the  outer 
5  air  with  which  they  have  previously  been 
brought  into  contact  and  is  cooler  than  the 
water  in  the  pasteurizing  chamber  11.  As 
the  receptacles  20  pass  downward  the  bot- 
tles are  subjected  to  a  constantly  increasing 

10  heat  derived  from  the  vapors  arising  from 
the  hot  water  in-the  chamber  11  until  finally 
they  pass  into  the  water  bath  at  the  bottom 
of  that  chamber  at  a  temperature  substan- 
tially identical  therewith.  As  the  recepta- 

15  cles  '20  emerge  from  the  water  bath  and  pass 
upward  into  the  interchanging  chamber 
they  part  with  a  portion  of  their  heat  and 
finally  when  they  reach  a  proper  location 
they  are  subjected  to  the  action  of  the  spray- 

'20  in<r  device  3G  which  cools  them  to  the  tem- 
pera t  lire  of  the  water  contained  in  the  col- 
lector 30  or  a  little  below  that  temperature 
and  they  are  then  in  a  condition  to  be  re- 
moved from  the  apparatus  without  danger 

25  of  breaking  when  brought  into  contact  with 
the  temperature  of  the  outer  air. 

It  will  be  noted  that  my  apparatus  is 
simple  in  construction.  It  comprises  few 
parts-  and  those  made  of  common  standard 

30  materials.  It  involves  the  us'c  of  but  one 
piiHteurizing  chamber  and  it  employs  the 
heat  radiated  from  the  surface  of  the  water 
in  that  pasteurizing  chamber  to  raise  the 
temperature  of  the  water  in  the  sprinkling 

35  device,  so  that  the  modifications  of  tempera- 
ture of  the  bottles  may  be  accomplished 
slowly  and  gradually  and  without  danger  of 
their  breaking.  It  will  be  noted  also  that 
there  are  no  valves  or  trap  doors  in  the  appa- 

40  ratus  and  very  little  loss  of  heat  from  direct 
radiation  by  its  use,  and  that  by  means  of 
the  construction  described,  I  subject  the 
liquids  to  be  pasteurized  to  the  action  of 
heating  and  cooling  mediums  of  different 

45  temperatures  with  respect  to  such  liquids 
but  all  of  which  different  temperatures  are 
derived  from  the  same  source  of  heat  and 
without  any  loss. 

What  I  claim  as  new  is: — 

50  1.  A  pasteurizing  apparatus,  comprising 
a  pasteurizing  chamber,  an  interchanging 
chamber  directly  above  the  same  and  open  to 
receive  heated  vapors  therefrom,  a  spraying 
device  located  in  said  interchanging  cham- 

55  her,  a  water  collector  located  within  the 
pasteurizing  chamber  above  and  close  to  the 
water  line  and  adapted  to  receive  the  water 
discharged  from  the  spraying  device  so  i.hat 
it  may  be  heated  while  in  the  collector  from 

oo  the  heat  in  the  pasteurizing  chamber  and 
means  for  forcing  fhe  water  from  the  Avater 
collector  to  the  spraying  device. 

•2.  \  pasteurizing  apparatus,  comprising 
:i  pasteurizing  chamber,  an  interchanging 

ii")  chamber  directly  above  the  same  and  open  to 


receive  heated  vapors  therefrom,  a  spraying 
device  located  in  said  interchanging  cham- 
ber, a  water  collector  located  within  the 
pasteurizing  chamber  above  and  close  to  the 
water  line  and  adapted  to  receive  the  water  70 
discharged  from  the  spraying  device  so  that 
it  may  be  heated  while  in  the  collector  from 
the  heat  in  the  pasteurizing  chamber  and 
means  for  forcing  the  water  from  the  water 
collector  to  the  spraying  device,  and  an  end-  75 
less  conveyer  adapted  to  pass  through  both 
chambers  and  past  the  spraying  device. 

3.  A  pasteurizing  apparatus,  comprising 
a    pasteurizing  chamber,  an  interchanging 
chamber,  an  endless  conveyer  provided  with  80 
receptacles  moving  up  one  side  and  down  the 
other  side  of  the  interchanging  chamber  and 

a  spraying  reservoir,  centrally  located  in  the 
i  interchanging  chamber,  the  walls  of  which 
'serve  as  guards  to  prevent  the  displacement  85 

of  said  receptacles  as  they  pass  by  the  same. 

4.  A  pasteurizing  apparatus,  comprising 
lt   pasteurizing  chamber,  an  interchanging 
chamber,  an  endless  conveyer  provided  with 
receptacles  moving  up  one  side  and  down  the  90 
other  side  of  the  chamber,  and  a  spraying 
reservoir,  centrally  located  in  the  chamber, 
the  walls  of  which  serve  as  a  guard  to  pre- 
vent the  displacement  of  said  receptacles  as 
they  pass  by  the  same,  and  means  for  sup-  05 
plying  the  reservoir  with  water. 

5.  A  pasteurizing  apparatus,  comprising 
a    pasteurizing  chamber,   an  -interchanging 
chamber,  an  endless  conveyer  provided  with 
receptacles  moving  up  one  side  and  down  the  100 
other  side  of  the  interchanging  chamber,  a 
spraying  reservoir,  the  walls  of  which  serve 

as  guards  to  prevent  the  displacement  of 
said  receptacles  as  they  pass  the  same,  means 
for  supplying  the  reservoir  with  water,  and  105 
means  for  heating  the  water  to  a  temperature 
intermediate  that  of  the  pasteurizing  and  in- 
terchanging chambers. 

0.  A  pasteurizing  apparatus,  comprising 
a   pasteurizing  chamber,  an  interchanging -no 
chamber,  an  endless  conveyer  provided  with 
receptacles  moving  up  one  side  and  down  the 
other  side  of  the  chamber,  a  spraying  reser- 
voir •centrally  located  in  the  chamber,  the 
walls  of  which  serve  as  guards  to  prevent  115 
the  displacement  of  said  receptacles  as  they 
pass  the  same,  means  for  supplying  the  reser- 
voir with  water  and  means  for  heating  the 
water  to  a  temperature  intermediate  that  of 
the   pasteurizing  and  interchanging  cham-  120 
bers,  the  last  mentioned  means  consisting  of 
a  water  collector  within    the  pasteurizing 
chamber  adapted  to  receive  heat  therefrom. 

7.  A  pasteurizing  apparatus,  comprising 
a  pasteurizing  chamber,  an  interchanging  I25 
chamber  directly  above  the  same  and  open  to 
receive  heated  vapors  therefrom,  an  endless 
conveyer  provided  with  receptacles  moving 
up  one  side  and  down  the  other  side  of  the 
interchanging  chamber  and  adapted  to  pass  130 


902,826 


8 


through  both  chambers,  receiving  and  dis- 
charging openings  at  suitable  places  in  the 
walls  of  the  interchanging  chamber,  and  a 
spraying  reservoir  between  the  upward  and 
5  downward  moving  portions  of  the  conveyer 
near  said  openings,  the  walls  of  said  reser- 
voir being  adapted  to  serve  as  guards  to  pre- 
vent the  displacement  of  the  receptacles. 

8.  A  pasteurizing  chamber,  means  for  sup- 

0  plying  hot  water  thereto,  a  water  collector 
placed  near  the  heated  water  in  the  pasteur- 
izing chamber  to  receive  the  heat  radiated 
therefrom,  a  reservoir,  means   for  causing 

1  water  to  How  from  the  said  collector  to  the 
5  reservoir,  a  sprinkling  device  connected  to 

the  reservoir  and  means  for  carrying  the 
packages  to  be  pasteurized  past  one  side  of 
said  sprinkling  device  through  the  pasteuriz- 

'    ing  chamber  and  back  again  past  the  sprin- 

3  kling  device. 

9.  A    pasteurizing    chamber    adapted    to. 
contain  hot  water,  a  water  collector  placed 
near  the  water  level  within  said  pasteurizing 
chamber   to    receive  the    radiated    heat,   a 
sprinkling  mechanism,   means   for   forcing 
the  water  heated  in  the  collector  to  saia 


sprinkling  mechanism  and  means  for  carry- 
ing the  packages  to  be  pasteurized  from  the 
sprinkling  device  through  the  pasteurizing 
chamber  on  one  side  of  the  sprinkling  device  30 
and  back  again  on  the  opposite  side  thereof. 

10.  In  d,  pasteurizer,  containing  a  pastexir- 
izing  chamber  adapted  to  contain  hot  water, 
a  water  collector  placed  therein  near  the 
water  level  thereof  to  receive  the  heat  there-  35 
from,  a  sprinkling'  mechanism  in  the  inter- 
changing chamber,  means  for  forcing  the 
water  heated  in  the  collector  to  said  mech- 
anism, means  for  carrying  the  packages  of 
material  to  be  pasteurized  along  one  side  of  40 
the  sprinkler  through  the  pasteurizer  and 
back  along  the  opposite  side  of  the  sprinkler 
and  means  for  collecting  the  water  falling 
from  the  sprinkler  and  forcing  it  into  the 
sprinkler  again,  so  that  it  may  be  repeatedly  45 
used. 

In  testimony  whereof  I  affix  my  signature 
in  presence  or  two  witnesses. 

CHARLES  II.  LOEW. 

Witnesses : 

HERMAN  MEYER, 
ALAN  MCDONNELL. 


TCL 


904,986. 


A.  A.  PINDSTOFTE. 
PASTEURIZING  APPARATUS. 

APPLIOATIOH  FILED  JUHE  1,  1806. 


Patented  Nov.  24, 1908. 

3  SHEETS— SHEET  1. 


JV 


I 

-      •     .  •; ..     ,  ft. 

• 
• 


...       „. 
• 


.-  : '..  fr-  -•     - 


904,986, 


A.  A.  PINDSTOFTE. 

PASTEURIZING  APPARATUS. 
APPLICATION  TILED  JUHE  1,  1906. 


Patented  Nov.  24, 1908. 

3  SHEETS-SHEET  2. 


A 


Inventor 


904,986. 


A.  A.  PINDSTOFTE. 

PASTEUBIZING  APPARATUS. 

APPLICATION  PILED  JUNE  1,  1906. 


Patented  Nov.  24, 1908. 

3  SHEETS-SHEET  3. 


Jclo: 
o 


&.  a.  fl 


UNITED  STATES  PATENT  OFFICE. 


ANDERS  ANDERSEN  PINDSTOFTE,  OF  FREDERIKSBERG,  DENMARK. 
PASTEURIZING  APPARATUS. 


No.  904,986. 


Specification  of  Letters  Patent.  Patented  Nov.  24,  1908. 

Application  filed  June  1,  1906.     Serial  No.  319,729. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  ANDEKS  ANDERSEN 
PINDSTOFTE,  manufacturer,  of  Frederiksberg 
Alle  62,  Frederiksberg,  near  Copenhagen, 
5  Denmark,  have  invented  certain  new  and 
useful  Improvements  in  Pasteurizing  Appa- 
ratus, of  which  the  following  is  a  specifica- 
tion. 

The  present  invention  relates  to  iinprove- 

10  ments  in  pasteurizing  apparatus  of  the  kind 
in  which  the  bottles  are  placed  in  baskets 
moved  through  a  water  reservoir  of  suitable 
dimensions,  the  bottles  being  gradually  heat- 
ed in  this  reservoir  to  pasteurizing  tempera- 

15  lure.  The  water  is  maintained  at  pasteuriz- 
ing temperature  as  long  as  required  by 
means  of  heat  supplied  to  the  water  by  suit- 
able devices,  and  the  bottles  afterwards  be- 
ing cooled  by  means  of  a  cooling  medium 

20  supplied  to  the  water  at  a  place  near  the 
outlet.  In  such  apparatus  the  pasteurizing 
fluid  is,  of  course,  put  into  motion  when  the 
baskets  are  pulled  or  pushed  through  it,  but 
this  motion  is  not  sufficient  to  cause  the 

25  warmer  water  at  the  top  to  mix  with  the 
colder  water  at  the  bottom,  and  therefore 
the  temperature  of  the  upper  water  and 
that  of  the  lower  water  presents  so  great 
differences  that  a  pasteurizing  process  safe 

30  and  free  of  breakage  cannot  be  effected  in 
such  apparatus.  These  drawbacks  are  ob- 
viated in  the  present  invention,  the  special 
construction  or  the  baskets  producing  a  per- 
fect mixing  of  the  upper  and  lower  layers 

35  of  water,  during  the  motion  of  the  baskets, 
so  that  the  temperature  is  practically  uni- 
form throughout  the  reservoir. 

In  the  accompanying  drawings:  Figure  1 
is  a  top  view  of  my  improved   apparatus 

40  showing  a  single  basket.  Fig.  2  is  a  verti- 
cal section  on  line  A — B  Fig.  1.  Fig.  3  is  a 
vertical  section  on  line  C — D  Fig.  1.  Fig.  4 
is  a  vertical  section  on  line  E — F  Fig.  1,  and 
Fig.  5  a  vertical  section  on  line  G — PI  Fig.  1. 

'5  In  Figs.  2  to  T>  baskets  are  shown  in  all  of 
the  compartments.  Fig.  6  is  a  longitudinal 
vertical  section,  on  a  larger  scale,  through 
two  baskets. 

The  pasteurizing  apparatus  consists  of  a 

•')f>  rectangular  water  reservoir  a,  divided  into 
three  compartments  by  partitions  &.  The 
bottles  are  inserted  and  successively  attem- 
perated  in  compartment  I.  In  compartment 
II  the  pasteurization  itself  is  effected,  and  in 
compartment  III  the  bottles  are  cooled  from 
which  the}7  are  removed.  In  the  three  com- 


1  partments  the  bottle-baskets  move  in  the 
direction  indicated  by  the  arrows.  In  the 
right  end  of  compartment  I  ( Fig.  1 )  and  the 
left  end  of  compartment  III  are  openings  n  60 
(Figs.  1  and  4)  and  o  (Figs.  1  and  5)  re- 
spectively in  the  partitions  o  through  which 
the  baskets  can  pass  from  one  compartment 
to  the  next. 

On  the  side-walls  and  partitions  b  of  the  65 
reservoir  a  are  fixed  the  rails  c  and  in  the 
bottom  of  the  reservoir  are  fixed  the  bottom- 
rails  rf,  which,  in  the  compartments  I  and 
III  are  placed  directly  upon  the  bottom  of 
the  reservoir  and  only  elevated  at  the  ends  70 
which  communicate  with  compartment   II. 
In  the  latter  the  bottom  rails  are  also  ele- 
vated through  the  whole  length  of  the  com- 
partment   so    that    the    heating    devices   e, 
which  supply  steam  or  other  heating  medi-  75 
um  to  the  water  can  be  arranged  below  the 
bottom-rails. 

Each  basket  /  is  of  rectangular  form  and 
its  walls  are  constructed  of  slats  or  bars. 
One  of  the  end  walls  g  (see  Fig.  0)  is  a  fixed  80 
wall,  which  extends  from  the  bottom  to  the 
top  of  the  basket/while  the  other  consists  of 
a  plate  A,  which  by  means  of  hooks  I  is  sus- 
pended on  the  top  of  the  frame  of  the  basket. 
The  plate  h  rests  on  the  bottom-rails  d  and  85 
extends  nearly  to  the  mouth  of  the  bottles, 
that  is  to  a  line  some  distance  below  the  top 
edge  of  the  basket.  In  the  bottom  of  the 
basket  is  placed  a  loose  grate  k,  on  which  the 
bottles  are  placed  and  the  baskets  are  sup-  9° 
ported  by  rollers  m,  upon  a  shaft  i  fixed  to 
the  basket,  which  rollers  run  upon  the  rails  c 
so  that  the  baskets  may  easily  be  pushed  or 
drawn  through  the  water.  The  operation  of 
the  apparatus  is  as  follows : — 

The  baskets  containing  the  bottles  are  in- 
serted in  the  left  end  of  compartment  I  (Fig. 
1)  and  moved  through  the  several  compart- 
ments in  the  direction  of  the  arrows.  The 
motion  of  the  baskets  causes  the  pasteurizing  10° 
fluid  to  move  in  the  opposite  direction  so 
that  the  fluid-current  passes  over  the  wall  h 
sliding  on  the  bottom-rails  and  then  in  over 
the  bottles  and  down  between  these  through 
the  grate  /.•  and  below  the  fixed  wall  g,  which  105 
extends  a  little  above  the  surface  of  the 
water  indicated  by  a  broken  line  in  Figs.  3, 
4  and  5.  It  will  be  obvious  that  in  such  a 
manner  the  fluid  will  be  thoroughly  mixed, 
so  that  the  bottles  in  the  baskets  will  be  1J° 
equally  heated. 

When  the  baskets  pass  from  compartment 


95 


004,986 


I  into  compartment  II  the  elevated  bottom- 
rails  will  lift  the  loose  wall  A,  so  that  in 
compartment  II  the  water  heated  by  the 
steam  or  other  heating  fluid,  which  is  fur- 
6  niched  by  the  heating-devices  e,  can  flow 
freely  underneath  the  several  baskets,  while 
simultaneously  the  alternating  up  and  down 
going  motion  of  the  water  will  continue.  By 
this  means  the  temperature  in  compartment 

10  II,  will  be  maintained  practically  uniform 
not  only  at  the  top  and  bottom  but  also 
throughout  the  whole  compartment.  Fur- 
ther the  elevated  rails  prevent  the  heating 
devices  from  damaging  the  loose  walls  h. 

15  It  is  obvious  that  the  invention  is  not  lim- 
ited to  a  pasteuri/ing-apparatus  divided  into 
three  compartments  arranged  parallel  to 
each  other.  Any  number  of  compartments 
may  be  employed  arranged  in  any  manner 

20  which  will  permit  the  movement  of  the  bas- 
ket therethrough  to  accomplish  the  desired 
result. 

Having  now  particularly  described  and  as- 
certained the  nature  of  the  said  invention  I 

25  declare  that  what  I  claim  is: 

1.  In  an  apparatus  of  the  character  de- 
scribed, the  combination  with  a  water  reser- 
voir having  means  for  heating  the  water,  an 
open  bottle  -  basket  movable  through  said 

30  reservoir  having  its  bottom  some  distance 
above  the  bottom  of  the  reservoir  and  its  up- 
per edge  a  little  over  the  surface  of  the  water, 
a  closed  wall  fixed  to  one  end  of  and  extend- 
ing from  the  bottom  to  the  .top  of  the  bottle 

35  basket,  and  a  closed  vertically  movable  wall 
suspended  in  the  opposite  end  of  said  bottle- 


basket  and  extending  from  the  bottom  of 
the  reservoir  to  some  distance  below  the  top 
of  the  bottle-basket,  and  rails  fixed  to  the 
bottom  of  the  water-reservoir  upon  which  m 
said  suspended  movable  end-wall  of  the  bot- 
tle-basket rests  during  its  passage  through 
the  reservoir,  substantially  as  and  for  the 
purposes  set  forth. 

•1.  In   pasteurizing  apparatus,  the  combi-  45 
nation  with  a  water  reservoir  having  heat- 
(  ing-devices  arranged  at  the  bottom  and  open 
bottle  baskets  movable  through   said   reser- 
voir with  their  bottom  some  distance  above 
the  bottom  of  the  reservoir  and  their  upper  :,u 
edge  a  little  over  the  surface  of  the  water  of 
a  closed  wall  fixed  to  one  end  of  and  extend 
ing  from  the  bottom  to  the  top  of  the  bottle- 
basket,  and  a  closed  vertically  movable  wall 
suspended  in  the  opposite  end  of  the  bottle-  55 
basket  and  extending  upwards  to  some  dis- 
tance below  the  top  of  the  bottle-basket,  and 
rails  fixed  to  the  bottom  of  the  water-reser- 
voir but  being  elevated  in  that  part  of  it. 
where    the    heating-devices    are    arranged.  ;;o 
which  rails  support  the  lower  edge  of  the 
suspended  movable  end-walls  of  the  bottle- 
baskets  during  the  passage  through  the  res- 
ervoir, substantially  as  and  for  the  purpose 
set  forth.  ,io 

In  testimony   whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of 
|  two  subscribing  witnesses. 

ANDERS  ANDERSEN  PINDSTOKTK. 

Witnesses: 

MAGNUS  JENSEM. 
HARAKR  FROST. 


0 


907,639. 


J.  T.  H.  PAUL. 

PASTEURIZING  APPARATUS. 

APPLICATION  FILED  MAE.  13,  1908. 


Patented  Dec.  22, 1908. 

11  SHEETS-SHEET  1. 


907,639 


J.  T.  H.  PAUL. 

PASTEURIZING  APPARATUS. 

APPLICATIOH  TILED  MAK.  13,  1908. 


Patented  Dec.  22, 1908. 

11  SHEETS-SHEET  2. 


907,639. 


J.  T.  H.  PAUL. 

PASTEURIZING  APPABATUS. 

APPLIOATIOH  FILED  MAK.  13,  1908. 


Patented  Dec.  22, 1908. 

11  SHEETS-SHEET  3. 


907,639. 


J.  T.  H.  PAUL. 
PASTEUBIZING  APPABATUS. 

APPLICATION  TILED  HAE.  13,  1908. 


11  SHEETS-SHEET  4. 


J.  T.  H.  PAUL. 

PASTEURIZING  APPABATUS. 

APPLIOATIOH  FILED  MAE.  13,  1908. 


,639.                                                        Patented  Dec.  22,  1  90S 

11  SHEETS-SHEET  6 

M  ^7          3&     -JZ&.&:           3$   47. 

r^^^                                 / 

\  \        ! 

1 

OO  O  ti  O 

) 

s  fi  -s.                                           T 

\ 

/£          ,         i°  °  ci                   A 

w 

n     /       n      n             n      n             n 

— 

y 

37 

-J7 

, 

// 

" 

n             n      n             n      n             n 

X 

•36 

-i 

n             n      n            n      n            n 

J 

/39 

i 

^                             L£ 

907,639. 


J.  T.  H.  PAUL. 
PASTEURIZING  APPABATUS. 

APPLICATION  FILED  MAR.  13,  1908, 


Patented  Dec.  22, 1908. 

11  SHEETS-SHEET  6. 


907  639. 


J.  T.  H.  PAUL. 

PASTEUBIZING  APPARATUS. 

APPLICATION  FILED  MAK.  13,  1908. 


Patented  Dec.  22, 1908. 

11  SHEETS-SHEET  7. 


^pm^p^^m^^Mm^ 

I         '',  i — -h   r  i    Kf^.i 


£&£/&**" 


907,639. 


J.  T.  H.  PAUL. 

PASTEURIZING  APPABATUS, 
APPLICATION  FILED  MAR.  13,  1908. 


Patented  Dec.  22, 1908. 

11  SHEETS-SHEET  8. 


907,639. 


J.  T.  H.  PAUL. 

PASTEURIZING  APPARATUS. 

APPLICATION  TILED  MAE.  13,  1908. 


Patented  Dec.  22, 1908. 

11  SHEETS— SHEET  9, 


inr^jgsi 

J& 


m 

M^.Z9& 

•m."H=Sbrf3H^ 

^ 
m  '*& 

«  fafVujg&rag 

Iyt   m 


907,639. 


J.  T.  H.  PAUL, 

PASTEURIZING  APPABATUS. 

APPLIOATIOH  TILED  MAE.  13,  1908 


Patented  Dec.  22,  1908. 

11  SHEETS—  SHEET  10. 


6QPastfion. 


907,639. 


J.  T.  H.  PAUL. 

PASTEtJBIZING  APPARATUS. 

APPLICATION  FILED  MAE.  13,  1908 


Patented  Dec.  22,  1908. 

11  SHEETS-SHEET  11. 


/jX/<Sw£^X 


UNITED  STATES  PATENT  OFFICE. 


JOHN  T.  H.  PAUL,  OF  CHICAGO,  ILLINOIS,  ASSIGNOR  TO  E.  GOLDMAN  &  CO.,  INC.,  OF  CHICAGO, 

ILLINOIS,  A  CORPORATION  OF  ILLINOIS. 


PASTETJKIZINa  APPARATUS. 


No.  907,639. 


Specification  of  Letters  Patent.  Patented  Dec.  22,  1908. 

Application  filed  March  13,  1908.     Serial  No.  480,702. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOHIT  T.  H.  PAUL,  a 
citizen  of  the  United  States,  residing  at  Chi-; 
cago,  in  the  county  of  Cook  and  State  of 
5  Illinois,  have  invented  a  new  and  useful  Im- 
provement in  Pasteurizing  Apparatus,  of 
which  the  following  is  a  specification. 

This  invgntion  relates  to  an  improvement 
in  the  tvpe  of  pasteurizing  machine  in  which 

10  a  plurality  of  tanks  are  emplpved  "for  con- 
taining' sterilizing  water  at  different  inter- 
changeable temperatures,  and  into  which  is 
introduced  the  material  to  be  treated  (in 
bottles  or  other  forms  of  packages),  to  be 

15  subjected  in  each  compartment  to  the  suc- 
cessive temperatures  required  in  the  practice 
of  pasteurization. 

The  primary  object  of  the  invention  is  to 
render  the  machine,  after  it  has  once  been 

20  started,  thoroughly  automatic  throughout  a 
complete  run,  so  that  no  manipulation  or 
attention  shall  be  required  on  the  part  of 
the  operator,  except  ^f  or  introducing  into  and 
taking  out  of  the  ttuiks  the  material  under 

25  treatment.  This  and  other  objects  are  ac- 
complished by  the  mechanism  illustrated  in 
the  accompanying  drawings,  in  which 

Figure  1  is  a  diagram  of  the  entire  ma- 
chine; Fig.  2,  an  enlarged  broken  view  show- 

30  ing  the  steam-jet  device  in  section;  Fig.  3, 
a  similar  view  of  the  thermostat-device  em- 
ployed; Fig.  4,  a  similar  view  of  the  dia- 
phragm-controlled valve-device  cooperating 
with  the  thermostat  for  controlling  the  op- 

35  eratioii  of  thfe  steam-jet  dsvice;  Fig.  5,  an 
enlarged  broken  view  showing  the  magnet- 
controlled  clutch-device  in  section,  Fig.  6,  a 
section  on  line  A,  Fig.  5,  Fig.  7,  a  section  on 
line  B,  Fig.  5,  Fig.  8,  a  sectional  view  of  a 

40  detail  of  the  clutch,  and  Fig.  9,  a  view  show- 
ing the  two  engaging  members  of  the  clutch- 
device  in  elevation;1  Fig.  10,  an  enlarged  sec- 
tional view  of  the  indicator-head  on  line  C, 
Fig.  11,  and  Fig.  11,  a  broken  plan  section 

45  of  the  same  with  the  hood  removed;  Fig.  12, 
hr  broken  section  of  the  alarm-gong  on  line  D, 
F%.  13 ;  and  Fig.  13,  a  section  of  the  same  on 
line  E,  Fig.  12 ;  Fig.  14  is  a  broken  section  on 
line  F,  Fig.  1,  showing  the  preferred  tank- 

50  construction,  and  Fig.  15,  a  section  on  line 
G,  Fig.  14;  Fig.  16  is  a  broken  view  of  a  sup- 
plemental valve  employed  as  an  .adjunct  for 
supplying  additional  cooling  .water  to  the 
tanks,  and  Fig.  17,  a  section  of  the  same  on 

55  line  H,  Fig.  16 ;  Fig.  18  an  enlarged  section  of 


one  of  the  shut-off  valves  in  the  filling-pipe 
for  the^tanks;  Figs.  19  and  '19a  are  views 
showing,  respectively  in  side  elevation  and 
plan,  tne  clock -controlled  electric -contact 
mechanism  for  automatically  operating  the  so 
clutch -device;  Fig.  20  is  a  plan  view,  with 
the  surmounting  gear-wheel  removed,  of  the 
multiple -valve  device  through  which  the 
sterilizing  operations  in  all  the  tanks  are 
automatically  controlled;  Fig.  21,  a  view  in  55 
elevation  of  the,  hollow  valve-plug,  and  Fig. 
22,  a  developed  section  on  line  I,  Fig.  21; 
Fig.  23,  a  section  on  line  J,  Fig.  24;  Figs.  24, 
25  and  26  are  sections  respectively  on  lines 
K,  L  and  M,  Fig.  20;  Figs.  27  to  27",  inclu-  70 
sive,  are  sectional  views  of  the  valve,  hi  its 
"1st  position,"  taken,  respectively,  on  the 
lines  N,  O,  P,  Q,  R  and  S,  Fig.  25";  Figs.  28 
to  28",  inclusive,  are  similar  views  on  the 
same  lines,  showing  the  valve  in  its  "2_nd  75 
position,"  the  "3rd  position"  thereof  being 
shown  in  Figs.  29  to  29*,  inclusive,  the  "4th 
position,"  in  Figs.  30  to  30"  inclusive^  the 
5th  position"  in  Figs.  31  to  31*,  inclusive, 
the  "6th  position,"  m  Figs.  32  to  32",  in-  80 
elusive,  the  "7th  position,"  in  Figs.  33  to 
33e,  inclusive,  and  the  "8th  position"  in 
Figs.  34  to  34",  inclusive,  aJ  by  sections  on 
the  said  lines  on  which  the  figures  'of  said 
"1st  position"  are  taken.  85 

Four  tanks  are  shown  and  are  denoted  as 
W,  X,  Y,  Z,  respectively,  though  the  number 
employed  is  not  material  to  the  invention. 
The  preferred  constructioa  of  the  tank  is  that 
illustrated  in  Figs.  14  and  15.     It  involves  a  90 
continuous  body  35,  preferably  of  boiler-iron, 
for  the  entire  series,  bent  toU-shape  in  cross- 
section,  with  end-heads  flanged  and  riveted 
in  place  through  the  flanges  to  the  sides  and 
base  of  the  body,  in  which  the  similar  com-  95 
partments  are  formed  each  by  two  partitions 
36,  36  like  the  heads  and  similarly  fastened 
in  place  in  spaced  relation  to  each  other  to 
form  the  overflow  chamber  37  having  open- 
ings 38  in  the  upper-end  portions  of  tne  par-  ]oo 
titions.     Each  overflow-chamber  contains  a 
discharge-opening  39  in  its  base  covered  by  a  . 
shield  40,  and  these  shields  are  connected  by 
pipe-sections  forming  -the  overflow-header  41 
wnich  leads  to  a  sewer  (not  shown).     A  cold-  io5 
.water  supply-pipe  42  containing  a  shut-off 
valve  43  connects  at  its  discharge-end  with, 
the  pipe   41    and   communicates  with  the 
tanks,  through  their  bases,  by  branches  44, 
each  branch  containing  a  shut-off  valve  45;  no 


907,639 


and  the  pipe  42  contains  a  shut-off  valve  46 
near  its  discharge-end.  The  series  of  tanks 
is  reinforced  about  its  upper  edge  with  angle- 
iron  forming  a  seat  along  the  sides  for  a  track 

5  47  on  which  to  run  a  gauntree  indicated  at  48, 
Fig.  1 ,  of  any  suitable  construction,  for  rais- 
ing out  of  and  lowering  into  the  tanks,  racks 
49  carrying  crates  (not  shown)  supporting 
the  material  to  be  treated,  which,  for  the  pur- 

10  poses  of  the  present  case,  may  be  considered 
to  be  beer  in  bottles. 

Ihe  gist  of  the  invention  consists  hi  con- 
trolling the  temperatures  in  the'  different 
tanks  through  the  medium  of  a  single  valve- 

15  device  of  the  preferred  construction,  herein- 
after described,  which  is  automatically  set  at 
required  intervals  for  the  various  purposes 
by  suitable  mechanism,  that  shown  for  the 
purpose  involving  the  following-described 

20  construction  and  combinations  of  parts: 
An  electric  motor,  conventionally  illustrated 
at  50  in  Fig.  1,  has  its  armature-shaft  geared 
to  a  pump-shaft  51,  common  to  three  cen- 
trifugal pumps  54,  55,  56  of  ordinary  or  any 

25  suitaole    construction.      The    pump-shalt 

'  drives,  through  the  medium  of  a  train  of  re- 

ducing-gears  57,  a  shaft  58  carrying  on  one 

end  a  miter  59  meshing  with  a  similar  miter 

60  on  the  lower  end  of  a  vertical  shaft  61  for 

30  operating  the  aforesaid  valve-device.  On 
the  opposite  end  of  the  shaft  58  is  provided 
an  alarm-device  62  (Figs.  12  and  13),  com- 
prising a  gong  63  supported  on  a  stud  64  upon 
a  bracket  65  through  which  the  shaft  58 

35  passes,  the  bracket  being  adapted  to  be  se- 
cured to  any  convenient  stable  support;  on 
the  stud  is  rotatably  mounted  a  gear-wheel 
66  meshing  with  a  pinion  67  on  the  shaft  58 
and  carrying  a  segmental  ratchet  68,  with  the 

40  teeth  of  which  engages  a  pawl  69  fulcrumed 
on  the  bracket  and  carrying  on  its  free  end  a 
hammer  70  for  sounding  the  gong  during  al- 
ternate rotations  of  the  shaft  by  the  tripping 
action  of  the  ratchet  upon  the  pawl. 

45  The  gear  58"  of  the.reducing-train  which  is 
carried  by  the  shaft  58  is  loose  thereon  to 
avoid  rotation  of  the  shaft  except  at  prede- 
termined intervals  by  engaging  therewith 
said  gear  through  the  medium  of  a  chitch- 

60  device  71,  a  suitable  construction  of  which  is 
illustrated  in  Figs.  5  to  9,  inclusive.  A  so- 
lenoid-magnet 72  supported  in  a  bracket  73 
has  suspended  from  the  anniiture  74  on  its 
cores  74a  a  link  75  which  has  a  releasable 

55  hook-connection  at  76  with  a  spring-pressed, 
vertically  movable  trip|, ing-pin  77  working 
in  bearings  on  the  bracket,  on  one  of  which 
bearings  is  fulcrumed  11  lever  78  having  a 
link-connection  79  with  the  hook-link  for  a 

'iO  purpose  hereinafter  described ;  the  tripping- 
pin  carrving  on  its  lower  end  a  cam-shoe  80. 
On  one  face  of  the  gear  in  the  train  57  which 
is  loosely  mounted  on  the  shaft  58  is  pro- 
vided a  disk  81  having  confined  in  it  at  one 

65  end  of  a  circular  recess  82  concentric  with  the 


disk,  a  transverse  stationary  clutch-pin  83 
terminating  in  a  stepped  head  84  to  engage 
with  a  similar  head  85  on  a  spring-pressed  pin- 
86  forming  the  other  clutch-member  recip-  . 
rocably  confined  in  a  transverse  bearing  in  a  70 
head  87  about  a  hub  88  rigidly  secured  upon 
the  shaft,  the  pin  86  containing  a  notch  89, 
rounded  at  its  outer  side  and  lying  in  the 
path  of  the  shoe  80,  which  normally  bears 
against  an  annular  flange  90  provided  about  75 
the  head  87  concentrically  with  its  hub.    To 
energize  the  solenoid,  it  is  contained  in  a 
branch  91  of  the  motor  -  circuit  92.     This 
branch  also  contains  an  electric  switch  93 
and  a  clock  94  carrying  on  its  hour-arbor  95  80 
(Figs.  19  and  19a)  a  disk  96  provided  about 
its  periphery  with  irregularly  spaced  cam- 
surfaces,  the  three  shorter  ones  97  of  which 
correspond    in    length    and    terminate    in 
shoulders  98  and  alternate  with  the  longer  85 
cam-surfaces  99,  which  correspond  in  length 
and  terminate  in  shoulders  100.     A  spring- 
pressed    pivotal    contact-finger    101    bears 
against  the  periphery  of  the  disk,  and  a  rela- 
tively shorter  spring-pressed   pivotal   con-  90 
tac,t-finger  102,  included  with  the  other  in 
said  branch-circuit,  also  bears  against  the" 
said  periphery  and  is  curved  at  its  free-end, 
where  it  carries  a  laterally-projecting  stud 
103  extending  into  the  path  of  the  finger  101.  95 
With  the  switch  93  closed,  the  clock,  in' run- 
ning, turns  the  disk  96,  whereby  each  time 
the  shorter  finger  102  clears  a  shoulder  its 
stud  103  contacts  with  the  longer  finger  101 , 
just  before  the  latter  clears  the  same  shoul-  100 
der,  to  close  the  circuit,  the  closure  being 
maintained    only    momentarily    until    the 
longer  finger  clears  that  shoulder,  when  its 
snrinsr  retracts  it  from  the    tud  103  to  open 
the  circuit.     Each  circuit-closure  energizes  105 
the  solenoid  to  raise  the  pin  77  and    permit 
the  clutch-member  86  to  ensrage  with  the 
companion-member  83  and  thus  cause  the 
continuously  rotating  motor  50  to  rotate  the 
shaft  58  to  the  extent  of  a  complete  revolu-  110 
tion.     At  the  beginning  of  this  revolution 
the  circuit  is  opened  at  the  disk  96  to  de- 
energize  the  solenoid  and  permit  the  spring- 
pressed  shoe  80  to  bear  against  the  flange  90 
until,  in  the  rotation  of  the  gear  57  the  pin  86  115 
is  brought  to  the  position  wherein  its  notch 
89  registers  with  the  cam-shoe  80,  vi  here- 
upon the  engagement  of  the  notch  with  the 
shoe  forces  the  clutch-member  86  a%\  ay  and 
diseiifracres  it  from  the  member  83  to  un-  120 
clutch  the  shaft  58  at  the  end  of  the  com- 
plete rotation  thereof. 

The  steam-supply  for  heating  the  water  in 
circulating  from  each  tank  back  to  the  same 
tank  is  introduced  through  a  pipe  indicated  125 
I  at  104  in  Fig.  1  and  containing  a  shut-off 
valve  105  and  a  steam-gage  106.  the  steam 
entering  at  107  and  performing;  its  function 
in  a  suitable  water-heater,  the  preferred  type 
of  which  is  that  of  a  jet-pump  device  108  130 


907,638 


(Fig.  2),  having  its  valve-stem  109  carried  by 
a  spring-supported  diaphragm  1 10.  The  jet- 
pump  cooperates  with  the  centrifugal  pumps 
for  circulating  the  water.  As  means  for  de- 
6  pressing  the  diaphragm  110  to  close  the 
valve  of  the  jet-pump,  an  air-pressure  con- 
trolling-device is  provided,  indicated  at  111 
in  Fig.  1  and  shown  in  detail  in  Fig.  4.  It 
comprises  a  casing  containing  a  vent-opening 

10  112  and  a  standard  113  containing  a  central 
fluid-passage  114  having  its  upper  end  cov- 
ered-fey a  diaphragm  115,  and  a  pipe  116 
leading  from  its  opposite  end :  on  this  stand- 
ard is  fulcrumed  between  its  ends  a  lever  117 

15  to  bear  at  one  end  against  the  diaphragm, 
and  in  the  opposite  end  of  which  works  a  set- 
screw  1 18  carrying  above  the  casing  a  pointer 
119  movable  over  a  dial  (not  shown)  in  a 
glass-covered  box  120  on  the  casing;  this  set- 

20  screw,  which  is  accessible  for  adjustment,  on 
removal  of  the  box-cover,  for  regulating  the 
bearing-pressure  of  the  lever  117  against  the 
.diaphragm,  bears  against  the  upper  end  of  a 
vertically-reciprocable  rod  121  working  in  a 

25  valve-chamber  122  in  the  casing,  the  rod  be- 
ing confined  against  a  ball-valve  123  sup- 
ported against  its  seat  from  underneath'  by 
a  spring  124  supplemented  by  air-pressure 
from  any  suitable  source  (not  shown)  admit- 

30  ted  through  a  pipe  125  leading  into  the  base 
of  the  valve-chamber,  from  one  side  of  which 
near  its  upper  end  it  communicates  through 
a  pipe  126  with  the  casing  of  the  diaphragm 
110.  The  pipe  116  connects  the  fluid-pas- 

36  sage  114  with  a  thermostat-device  127  (Fig. 
3),  containing  alcohol  or  other  suitable  fluid 
expansible  and  contractible  under  variations 
in  temperature  to  actuate  the  diaphragm  115 
to  work  the  ball- valve  123  to  regulate  the 

40  admission  of  air  pressure  through  the  pipes 
125  and  126  against  the  diaphragm  110  and 
thereby  cause  the  valve  of  the  jet-pump  to 
regulate  the  flow  of  steam  through  it  in  ac- 
cordance with  the  requirement  in  heating  the 

45  circulating  water,  to  which  the  thermostat  is 
exposed  in  its  position  on  the  main  valve- 
device,  being  secured  to  the  casing  thereof  by 
a  T-coupling  128  in  which  the  thermostat 
extends. 

60  The  main  valve-device  129,  as  illustrated 
in  detail  in  Figs.  20  to  26,  inclusive,  involves 
the  following  construction :  The  valve-casing 
130,  which  is  best  formed  in  the  general  cy- 
lindrical shape  illustrated ,  and  is  closed  by  a 

55  cap  130a  at  the'bottom  and  by  a  gland  130b 
at  the  top  forming  a  stuffing-box,  has  formed 
upon  it  at -equal  distances  apart  about  its 
circumference  vertical  passages  131,  132,  133 
and  134,  each  divided  by  a  transverse  parti- 

60  tion  135  midway  between  its  ends  into  an 
upper  -  and  «  lower  section.  Four  of  these 
passages  are  shown,  one  for  each  tank,  but 
the  number  thereof  required  to  be  provided 
will,  in  0ach  instance,  correspond  wkh  the 

66  number  of  tanks  employed  in  the  apparatus. 


An  opening  136  is  provided  in  the  upper 
section  of  the  passage  131,  its  lower  section 
containing  a  similar  opening  137;  the  pas- 
sage 132  contains  the  similar  openings  138 
and  139,  respectively,  in  its  upper  and  lower  70 
sections,  similar  openings  140  and  141  are 
provided,   respectively,   in   the   upper   and 
lower  sections  in  the  passage  133,  and  simi- 
lar openings  142  and  143  are  provided  in  the 
upper  and  lower  sections,  respectively,  of  the  75 
passage  134,     In  a  vertical  series  along  the 
casing  between  the  chambers  132  and  134 
are  provided  the  six  openings  numbered,  in 
their  order  from  top  to  bottom,  144  to  149, 
both  inclusive.     Fig.  23  may  properly  be  80 
regarded  as  a  section  taken  through  any  one 
of  these  six  openings.     The  hollow  valve- 
plug  150,  which  fits  rotatably  in  the  casing 
and  is  closed  at  both  ends,  carries  on  a  stem 
projecting  from  its  upper  end  a  gear-wheel  85 
151,  with  which  meshes  a  pinion  152  on  the 
upper  end  of  the  shaft  61  to  cause  the  plug 
to  be  rotated  by  the  shaft  58.     The  last- 
named  pinion  and  gear  are  so  relatively  pro- 
portioned for  the  purposes  of  the  apparatus  90 
as  it  is  shown  to  be  constructed,  as  to  cause 
each  complete  rotation  of  the  shaft  to  turn 
the  plug  through  one-eighth  of  its  complete 
rotation.     The  valve-plug  is  divided  at  uni- 
form intervals  by  horizontal  partitions  into  95 
a  vertical  series,  of  six  chambers  numbered 
from  153  to  158,  both  inclusive.     Each  of 
these  chambers  contains  a  circumferential 
series  of  ports  1.59,  those  in  each  chamber 
occupying  a  plane  coincident  with  that  of  an  100 
opening  in  the  vertical  series  thereof  in  the 
casing,  so  that  in  every  position  of  the  plug 
each   chamber  therein  communicates  with 
the  respective  casing-opening.     As  shown  in 
Figs.  25  and  26,  each  vertical  passage  on  the  105 
casing-wall  has  formed  in  the  latter  a  ver- 
tical series  of  six  ports,  each  registering  with 
an  adjacent  chamber  in   the  valve  -  plug. 
The  chamber  153  contains  a  port  160  in  the 
plane  of  the  uppermost  ports  in  the  inner  110 
walls  of  said  passages ;  the  chamber  154  con- 
tains a  port  161  in  the  plane  of  the  ne.xt 
lower  ports  in  said  inner  walls;  the  chamber 

155  contains  two  similar  adjacent  ports  162, 
and  also,  adjacent  to  each  other, -two  similar  115 
by-pass  ports  163,  in  the  plane  of  the  next 
lower  ports  in  said  inner  walls ;  the  chamber 

156  contains  ports  164  and  by-pass  ports  165, 
like  those  in  the  chamber  155  but  occupying 
the  plane  of  the  next  lower  ports  in  the  inner  120 
walls    of    said    vertical    passages;  and    the 
chambers  157  and  158  contain,  respectively, 
ports  166  and  167  in  planes  corresponding 
with  those  of  the  next  lower  and  lowermost 
ports  in  said  .inner  walls.  12fi 

In  Fig.  21  and  in  Figs.  24 — 26,  inclusive, 
the  valve-plug  is  shown  to  be  provided  about 
its  ends  •  and  about  its  wall  between  each 
pair  of  chambers  in  the  plug  with  circumfer- 
ential.  grooves  150*  to  receive  packing,  the  13C 


907,639 


material  preferably  used  for  the  packing  pur- 
pose being  a  heavy  grease  that  will  resist 
melting  under  the  temperature  in  the  valve, 
a  suitable,  compound  being  what  is  known  as 
5  a  graphite-mixture. 

The  pipe-connection^with  the  valve-de- 
vice 129  are,  for  the  sake  of  simplicity  and  to 
avoid  confusion,  indicated  by  dotted  repre- 
sentation in  Fig.  1 .  Each  tank  is  provided  in 

10  one  side  with  an  upper  port  168  and  a  lower 
port  169-.  A  pipe  170  leads  from  the  upper 
port  in  tank  W  to  the  opening  138  in  the  cas- 
ing of  the  valve-device ;  a  pipe  171  leads  from 
the  upper  port  in  tank  X  to  the  opening  140; 

1 5  a  pipe  1 72  leads  from  the  corresponding  port 
in  the  tank  Y  to  the  valve-device  opening 
136,  and  similarly  a  pipe  173  connects  the 
port  168  with  the  opening  142  of  the  valve- 
device.  A  pipe-connection  174  leads  from 

20  the  lower  port  169  in  the  tank  W  to  the  open- 
ing 139  in  the  valve-device,  and  the  corre- 
sponding ports  in  the  tanks  X,  Y  -and  Z  are 
respectively  connected  by  pipes  175,  176  and 
177  with  the  openings  141,  137  and  143  in  the 

25  lower  part  of  the  valve-device. 

Of  the  vertical  series  of  six  openings  in  the 
valve-casing  130.  the  second  one  from  the  top, 
namely  145,  is  connected  by  a  pipe  178  with 
the  suction-side  of  the  pump  54,  the  discharge- 

30  side  of  which  is -connected  by  a  pipe  179  with 
the  uppermost  opening  144 ;  the  third  opening 
1 46  in  the  series  is  connected  by  a  pipe  1 80  with 
the  suction-side  of  the  pump  55,  the  discharge- 
side  of  which  is  connected  by  a  pipe  181  with 

35  the  jet-pump  108,  and  the  latter  is  connected 
from  its  lower  discharge-end  by  a  pipe  182 
with  the  fourth  opening.  147,  in  the  series;  a 
pipe  183  leads  from  the  fifth  opening,  148,  to 
the  suction-side  of  the  pump  56,  and  a  pipe 

40  184  connects  the  discharge-side  of  this  pump 
with  the  lowermost  opening  149.  A  supple- 
mental valve-device  185,  the  construction  of 
which  is  shown  in  Figs.  16  and  17,  is  con- 
nected at  the  inlet  in  its  lower  end  by  a  pipe 

45  186,  containing  a  shut-off  valve  187,  with  the 
water-supply  pipe  42;  and  a  branch-pipe  188 
connects  this  supplemental  valve  from  its 
discharge-side  with  the  opening  149.  The 
stem  of  the  valve  185  carries  a  pinion  189 

50  mesliing-with  the  gear  151  and  bearing  there- 
to the  relation  of  1  to  2.  The  purpose  of  the 
valve  185  may  best  be  explained  in  this  con- 
nection to  be  that  of  supplying  cold-water  to 
the  circulation  when  needed  to  reduce  ex- 

55  cessive  temperature  therein,  this  supply  being 
controllable  through  the  shut-off  valve  187. 
The  stem  on  the  upper  end  of  the  valve- 
plug  150  carries  .an  indicator  190,  the-  pre- 
ferred construction  of  which  is  illustrated  in 

60  Fig.--.  10  and' 11:  An  upright  drum  101,  se- 
cured to  the  stem,  contains  a  circumferential 
serios  of  gloss-covered  openings  192  at  uni- 
form distances  apart  and  is  inclosed  in  a  sta- 
tionary shell  193  containing  a  display-opcn- 

65  ing  194  and  having  a  bracket  195  extending 


from  it  by  which  to  fasten  it  to  any  stable 
support.  The  shell  is  surmounted  by  a  re- 
movable hood  196  carrying  an  incandescent 
electric  lamp,  as  indicated,  to  depend  cen- 
trally in  the  indicator-drum,  and  adapted  to  70 
be  connected  with  a  source  of  electric  current 
(not  shown).  Thus  the  drum  rotates  with 
the  valve-plug  150  to  display  at  each  quar- 
ter-revolution thereof  at  the  point  194  a  dif- 
ferent character  provided  on  the  g^ass  of  the  75 
respective  opening  192  indicating  the  one 
of  the  series  of  tar.ks  in  which  the  pasteuriz- 
ing operation  has  been  completed  and  requir- 
ing to  be  emptied  of  and  refilled  with  beer  to 
be  treated.  80 

.    The  operation  is  as  follows,  starting  with 
the  valve  in  the  "1st  position":  The  four 
tanks  being  filled  with  cold  water  admitted 
through  the  pipe  42  and  its  branches,  with 
the  valve  46  closed  (being  only  opened  with  85 
the  valve  43  closed  when  it  is  desired  to 
empty  the  tanks  into  the  sewer),  the  motor 
50  is  started  to  work  the  centrifugal  pumps 
continuously  and  drive  the  shaft  58  inter- 
mittently; the  steam  having  meantime  been  90 
turned  on  by  opening  the  valve  105.     For 
starting,  the  switch  93  is  left  open  and  the 
magnet  72  is  tripped  by  hand  to  operate  the 
valve-device  129  the  first  three  times  for  pre- 
paring the  tanks  by  heating  the  water  in  one  95 
to  the  pasteurizing  temperature  of   about 
48°  R.,  and  that  of  anotner  to  a  lower  tem- 
perature of,  say,  about  20°  Rv  leaving  the 
water  in  the  other- two  tanks  at  the  natural 
temperature  of  10°  to  15°  R.  at  which  it  is  100 
adapted  for  receiving  beer  in  bottles,  with 
wliich  one  of  these  tanks  is  the  first  to  be 
supplied.     With  the  valve  in  the  "1st  posi- 
tion"  (Figs.  27 — 27")  the  circulation,  indi- 
cated by  arrows  in   Fig.   1,  is  as  follows:  105 
from  the  top  of  tank  W  through  pipe  170  to 
the  valve-opening  138  and  into  the  upper 
section  of  the  passage  132  (Fig.  25),  whence 
it  enters  the  plug-chamber  155  and  passes 
out  through  a  port  159  of  that  chamber  by  110 
way  of  the  opening  146  (Fig.  24)  into  the 
pipe   180  under  the  suction-action  of  the 
pump    55    (Fig.    1),    which    discharges    it 
through  the  pipe  181  into  the  jet-pump  108 
where  it  is  heated  and  whence  it  passes  by  115 
way  of  the  pipe  182  to  the  valve-opening  147 
leading  to  the  plug-chamber  156  (Fig.  24); 
thence  it  flows  into  the  lower  .section  of  the 
passage  132  (Fig.  25)  and  out  at  the  opening 
139  through  pipe  174  back  into  the  tank  W  120 
at  its  port  169.     At  the  same  time  the. pipe 
1 73  leading  from  the  upper  port  in  the  tank 
Z  to  the  opening  142  conducts  water  from 
that  tank  into  the  upper  section  of  the  pas- 
sage 134  (Fig.  26),  whence  it  enters  the  plug-  125' 
chamber  155  through  a  by-pass  port  163  and 
passes  out  through  a  port  159  to  the  opening 
146  (Fig.  24),  from  which  the  pipe  180  con- 
nects with  the  suction-side  of  the  pump  55, 
which  also  forces  tlmt  water  through  the  pipe  130 


181  into  the  jet-pump  to  flow  therefrom 
through  the  pipe  182,  with  the  water  from 
tank  W,  into  the  plug-chamber  1 56.  whence 
a  by-pass  port  165  (Fig.  24)  conducts  the 
5  same  quantity  of  water  that  was  taken  from 
'the  tank  Z,  in  heated  condition  back  to  the 
same  tank  through  the  lower  section  of  the 
passage  134  (Fig.  26)  and  through  the  pipe 
177  leading  from  that  chamber  to  the  port 

10  169  in  tank  Z.  Under  the  hand-operation 
of  the  magnet  72  the  described  circulation 
may  be  maintained  for  any  length  of  time 
(say  about  30  to  45  minutes)  required  to 
heat  the  water  in  tank  W  to  about  30°  R. 

15  and  that  in  tank'Z  to  about  20°  R. 

While  the  described  circulation  is  taking 
place,  water  is  being  transferred  (inciden- 
tally in  the  starting  operation)  from  the 
top  of  tank  Y  to  the  top  of  tank  Z  and 

20  from  the  bottom  of  tank  X  to  the  bottom 
of  tank  Y:  through  -pipe  172  and  opening 
136  into  the  upper  section  of  passage  131 
(Fig.  25),  thence  into  plug-chamber  154 
and  out  through  a  port  159  and  opening 

25  145  by  way  of  pipe  178  to  the  suction-side 
'  of  the  pump  54,  which  discharges  through 
pipe    179    into    plug-chamber    153    at    the 
opening  144  (Fig.  24),  and  from  this  cham- 
ber the  flow  enters  the  upper  section* -of  the 

30  passage  133  (Fig.  26)  and  continues  there- 
from through  the  opening  140  and  pipe 
171  into  the  top  of  tank  X.  The  pipe  175 
takes  water  from  the  bottom  of  tank  X  to 
the  valve-opening  141  and  introduces  it 

35  into  the  lower  section  of  the  passage  133 
(Fig.  26).,  whence  it  enters  the  plug-chamber 
157  to  discharge  therefrom  through  a  port 
159  and  opening  148  to  the  suction-side  of 
pump  56  through  pipe  183,  and  the  pump 

40  discharges  through  the  pipe  184  into  the 
plug-chamber  158  at  149  (Fig.  24),  whence 
the  flow .  continues  through  the  port  167 
into  the  lower  section  of  the  passage  131 
and  through  opening  137  (Fig.  25)  and 

45  pipe  176  to  the  port  169  in  tank  Y.  The 
operator  then  trips  the  clutch  by  hand 
to  permit  the  shaft  58  to  rotate  the  valve- 
plug  through  one-eighth  of  a  revolution, 
thereby  bringing  the  valve-device  to  the 

50  "2nd  position"  (Figs.  28— 28e),in  which  the 
circulation  takes  place  as  follows  to  raise 
the  water  in  tank  W  to  the  sterilizing  tem- 
perature of  about  48°  R.  and  that  in  tank 
Z  to  about  35°  R:  The  course  of  the  water 

55  to  and  from  tank  W  and  to  and  from  tank 
Z  remains  the  same  as  described,  with  the 
valve-device  in  the  first  position,  except 
that  its  transfer-ports  are  closed  in  the 
"2nd  position".  While  the  valve  occupies 

60  this  second  position,  which  is  maintained 
until  the  aforesaid  temperatures  are  reached, 
the  gauntree  48  is  run  on  the  track  to  extend 
over  the  tank  Y,  containing  cold  water, 
there  to  raise  a  bottle-rack  stored  therein 

65  into  position  for  loading  it   with  baskets 


containing  bottled  beer  to  be  pasteurized; 
and  the  rack  is  thereupon  lowered  by  the 
gauntree  into  the  tank.  The  operator,  now, 
again  trips  the  clutch  by  hand,  thereby 
causing  the  shaft  58  to  rotate  the  valve-  70 
plug  through  the  second  eighth  of  a  revolu- 
tion to  the  "3rd  position"  (Figs.  29— 29e), 
and  thereby  cause  the  circulation  to  ensue 
as  follows,  to  raise  the  temperature  of  the 
water  in  tank  X  to  about  20°  R.  and  75 
through  the  by-pass  maintain  that  in  tank 
W  at  48°  R:  through  pipe^  171  and  open- 
ing 140  into  the  upper  section  of  passage 
133,  thence  into  chamber  155,  from  which 
it  continues  to  the  suction-side  of  the  pump  80 
55  through  opening  146  and  pipe  180  and  its 
discharge  through  pipe  181,  the  jet-pump,  and 
pipe  182  through  opening  147  into  plug- 
chamber  156,  thence  to  the  lower  section 
of  passage  133  through  opening  141  and  85 
pipe  175  back  to  tank  X.  To  maintain 
the  temperature  in  tank  W  through  the  by- 
pass, the  flow  is  through  pipe  170  and  open- 
ing 138  into  the  upper  section  of  the  passage 
132,  thence  into  plug-chamber  155,  con-  90 
tinuing  through  tne  pipe  180  from  the 
opening  146  to  the  suction-side  of  the  pump 
55,  thence  through  pipe  181,  the  jet-pump 
and  the  pipe  182  to  the  opening  147  and 
chamber  156  opening  into  the  lower  section  95 
of  the  passage  132  from  the  opening  139,  in 
which  it  continues  through  the  pipe  174 
back  to  tank  W.  With  the  valve  in  this 
"3rd  position",  transfer  of  water  is  taking 
place  from  the  top  of  tank  Z  to  the  top  of  100 
tank  Y  to  raise  tne  temperature  in  the  lat- 
ter to  about  25°  R.  for  warming  the  beer 
therein,  this  transfer  occurring  through 
pipe  173  and  opening  142  into  the  upper 
section  of  passage  134,  thence  into  chamber  105 
154,  from  the  latter  by  way  of  opening  145 
and  pipe  178  to  the  suction-side  of  pump  54, 
thence  through  pipe  179  and  opening  144 
into  plug-chamber  153  and  into  the  upper 
section  of  passage  131,  and  through  the  110 
opening  136  and  pipe  172  back  to  tank  Y. 
Transfer  is  also  then  taking  place  from  the 
bottom  of  tank  Y  to  the  bottom  of  tank  Z 
to  lower  the  temperature  in  the  latter  to 
about  20°  R.  for  preparing  it  to  receive  115 
bottles,  this  transfer  being  effected  through 
pipe  176  to  opening  137  in  the  lower  section 
of  passage  131,  thence  into  chamber  157, 
through  opening  148  and  pipe  183  to  the 
suction-side  of  pump  56  thence  through  120 
pipe  184,  opening  149  and  chamber  158 
into  the  lower  section  of  passage  134,  and 
through,  pipe  177  leading  from  opening 
143  back  to  tank  Z.  The  clutch  is  again 
tripped,  for  the  third  and  last  time  by  hand,  125 
to  permit  the  shaft  58  to  turn  the  valve- 
plug  through  the  third  eighth  of  its  rotation 
and  set  the  valve  at  its  "4th  position",  in 
which  beer  is  placed  in  tank  Z,  wherein  the 
water  is  at  about  20°  R.;  and  in  this  posi-  130 


•07,03(1 


tion  the  water  in  tank  X  is  still  being  heat- 
ed to  raise  it  to  the  absolute  temperature  of 
48°  R.  while  the  water  in  tank  W  is  being 
held,  through  the  medium  of  the  by-pass, ' 
5  at  48°  R.  This  circulation  is  the  same  as 
that  described  as  taking  place  to  maintain 
the  temperature  in  tank  W  and  raise  it  in 
tank  X,  the  transfer-ports  in  the  valve- 
de-ice,  however,  being  then  closed;  so 

10  that  that  description  need  not  be  repeated 
in  the  present  connection. 

Thenceforth  the  operation  of  the  appa- 
ratus throughout  an  entire  run  is  automatic, 
except  as  to  introducing  the  beer  into  and 

1 5  removing  it  from  tanks,  and  as  to  turning  the 
valve  187  to  introduce  cooling  water  into 
and  shut  it  off  from  the  circulation.  The 
disk  96  on  the  clock  arbor  95  has  its  cam- 
surfaces  99  arranged  each  to  maintain  the 

20  contact-fingers  out  of  engagement  for  a 
period  of  twelve  minutes  and  its  cam-sur- 
faces 97  each  to  maintain  them  out  of  such 
engagement  for  a  period  of  eight  minutes,  so 
that  the  circuit  is  kept  open  for  alternate 

25  periods  of  eight  minutes  during  each  of  which 
to  maintain  the  valve-devioe  set  for  initially 
heating  one  tank,  by-passing  heat  into  an- 
other tank  and  transferring  from  one  to  the 
other  of  the  other  tanks;  and  it  is  kept  open 

30  for  intermediate  periods  of  twelve  minutes, 
during  each  of  which  to  maintain  the  valve- 
device  set  for  maintaining  by  the  by-pass  the 
pasteurizing  temperature  in  one  tank  and 
raising  the  other  tank  to  the  pasteurizing 

35  temperature.  This  automatic  action  ensues 
upon  closure  of  the  switch  93  to  -cause  the 
clock-movement  to  energize  the  magnet  72 
momentarily  each  time  the  shorter  finger  102 
clears  the  shouldered  end  of  a  cam  on  the 

40  disk  96,  the  resultant  energizing  of  the  mag- 
net freeing  the  clutch  member  86  to  permit 
it  to  engage  with  the  companion-memoer  83 
and  thus  cause  the  constantly  rotating .  notqr- 
shaft  to  turn  the  shaft  58  through  one  com- 

45  plete  revolution,  whereby  its  gear-connec- 
tion witli  the  valve-plug  150  turns  the  latter 
through  one-eighth  of  its  complete  rotation 
to  bring  the  pqrts  into  the  eight  different  po- 
sitions required  for  handling  the  four  tanks. 

60  To  avoid  confusion  on  the  part  of  the  attend- 
ant, the  clock  should  be  set  for  each  run  of 
the  apparatus  before  closing  the  switch,  to 
begin  the  automatic  operation  with  the  hands 
pointing  to  the  full  hour  or  either  twenty  or 

55  forty  minute  divisions  of  the  hour,  since  the 
circuit-closure  occurs  at  intervals  of  eight 
and  twelve  minutes  and  the  attendant  is  thus 
the  better  enabled  to  time  the  intervals  when 
away  from  the  apparatus  and  is  not  obliged 

CO'  to  depend  upon  the  sounding  of  the  alarm  by 
ringing  of  the  gong  62.  The  gong  is  only 
sounded  bv  alternate  revolutions  of  the  shaft 
,58.  since  during  its  intermediate  revolutions 
the  segment  al  rack  6S  is  out  of  engagement 

65  with  the  pawl  69,  the  gearing  between  the 


shaft  5S  and  gear  66  being  1  to  2 ;  and  the 
sounding  of  the-  gong  begins  with  each 
twelve-minuses*  interval,  to  notify  the  at- 
tendant of  the  condition  of  the  apparatus 
requiring  a  supply  of  beer  to  be  introduced  70 
into  a  tank  for  treatment,  or  that  the  beer 
treated  in  a  tank  is  ready  to  be  removed 
and  supplanted  by  a  fresh  charge.  In  this 
connection  the  indicator  190  cooperates  to 
display  at  the  opening  194,  during  the  sound-  75 
ing  of  the  alarm,  the  particular  tank  ready 
to.be  emptied  and  recharged. 

As  will  be  understood,  the  pro  .ision  in  the 
course  of  circulation  of  the  thermostat-de  ice 
for  controlling  the  admission  of  air-pressure  80 
upon  the  diaphragm  110,  and  the  adjustment 
afforded  by  the  set-screw  118,  enable  accu- 
rate regulation  of  the  val  e  of  the  jet-pump 
to  introduce  more  or  less  steam  into  the  cir- 
culating water  according  to  undue  rise  or  85 
fall  in  the  temperature  thereof.     The  val  e- 
de  ice  ha  ing  remained  at  the  "4th  posi- 
tion" for  the  desired  period  will,  upon  the 
adjustment  of  the  switch  and  setting  of  the 
clock  as  hereinbefore  described,  thereafter  be  90 
turned  automatically  at  intervals  of  eight 
and  twel  e  minutes  throughout  the  run,  to 
set  it  to  its  different  positions.     At  the  end 
of  the  "4th  position     period,  therefore,  the 
val  e-plug  will  be  turned  to  the  "5th  posi-  95 
tion",  (Figs.  31 — 31°),  to  remain  for  eight 
minutes.     In   that   period   the   tank   Y   is 
heated  to  the  sterilizing  temperature,  at  which 
the  tank  X  is  maintained  through  the  by- 
pass, water  is  transferred  from  the  top  of  100 
tank  W  to  the  top  of  tank  Z  for  warming  the 
contents  of  the  latter  to  about  30°  R.,  and 
water  is  transferred  from  the  bottom  of  tank 
Z  to  that  of  tank  W  for  reducing  the  tem- 
perature of  the  latter  to  about  28°  R.     The  105 
course  of  circulation  then  is  the  following: 
through  pipe  172  to  opening  136  into  the 
upper  section  of  passage  131,  thence  into 
plug-chamber  155  through  opening  146,  by 
pipe  180  to  the  suction-side  of  the  pump  55,  110 
through  pipe  181,  the  jet-pump,  pipe  182  and 
opening  147  into  chamber  156;  thence  into 
the  lower  section  of  passage  131,  and  through 
opening  137  and  pipe  176  to  tank  Y  to  raise 
the  temperature  therein  to  about  38°  R.  for  115 
further  heating  the  beer.     For  holding  the  . 
temperature  at  48°  R.  in  the  tank  X  the 
circulation  is  through  pipe  171,  opening  140, 
upper  section  of  passage  133,  chamber  155, 
opening  146  and  pipe  180  to  the  suction-side  120 
of  the  pump  55,  thence  through  pipe  181,  the 
jet-pump,  pipe  182,  opening  147,  plug-cham-. 
per  156,  lower  section  of  passage  133,  open- 
ing 141  and  pipe  175  back  to  the  tank  X. 
For  transferring  water  from  the  top  of  tank  125 
W  to  the  top  of  tank  Z  the  course  is  through 
pipe  170,  opening  138,  upper  section  of  pas- 
sage 132,  chamber  154,  opening  145  and  pipe 
178  to  the  suction-side  of  pump  54;  thence 
through  pipe  179,  opening  144,  plug-chamber  13C 


153,  upper  section  of  passage  134,  opening 
142  and  pipe  173  to  tank  Z  for. raising  the 
temperature  therein  to  about  30°  R.  For 
transferring  water/from- the  bottom  of  tank 
5  Z  to  the  bottom  of  tank  W,  to  reduce  the 
temperature  in  the  latter  to  about  28°  R., 
the  course  is  through  pipe  177,  opening  143, 
lower  section  of  passage  134,  chamber  157, 
opening  148  and  pipe  183  to  the  suction-side 

10  of  pump  56;  thence  through  pipe  184,  open- 
ing 149,  plug-chamber  158,  lower  section  of 
passage  132,  opening  139  and  pipe  174  to 
tank  W.  At  the  end  of  this  eight-minutes 
period  of  the  val  e,  the  rotation  of  shaft  58 

15  turns  it  to  the  "6thposition",  (Figs.  32— 32 e), 
in  which  tank  Y  is  raised  to  the  pasteuriz- 
ing temperature  of  48°  R.  and  tank  X  is 
held  at  that  temperature  through  the  by- 
pass flow.  In  this  period  beer  is  placed  in 

20  tank  W  by  the  use  or  the  gauntree,  the  tem- 
perature of  this  tank  being,  as  aforesaid, 
about  28°  R.  The  circulation  for  these  pur- 
poses is  precisely  the  same  as, that  described 
in  relation  to  the  "5th  position"  of  the  val  e 

25  and  may,  therefore,  be  readily  traced  with 
the  aid  of  that  description,  bearing  in  mind, 
howe  er,  that  no  transfer  takes  place  be- 
tween tanks  in  'this  position  of  -the  valve, 
wherein  it  doses  -the  transfer  ports. 

30  At  the  end  of  the  twfelye-raimites  period  of 
the  last-described  position  of  the  valve,  its 
operating  shaft  turns  it  to  the  "  7th  position  " 
(Figs.  33-33*),  for  raising  the  tenvperature 
of  tank  Z  to  about  88°  R.,  maintaining  tank 

35  Y  at  the, pasteurizing  temperature  through 
the  by-pass,  transferring  water  from  the  top 
of  tank  X  to  the  top  of  tank  W  to  raise  the 
temperature  in  the  latter  to  about  35°  R.; 
and  for  transferring  water  from  the  bottom 

40  of  tank  W  to  the  bottom  of  tank  X  to  lower 
the  latter  to  about  28°  R.  For  the  first- 
named  purpose  the  course  is  through  pipe 
173,  opening  142,  upper  section  of  passage 
134,  chamber  155,  opening  146  and  pipe  180 

45  to  the  suction -side  of  .pump  55;  thence 
through  pipe  181,  the  jet-pump,  pipe  182, 
opening  147,  chamber  156,  lower  section  of 
passage  134,  .opening  143  and  pipe  177  to 
tank  Z.  The  by-pass  flow  from  tank  Y  is 

50  through  pipe  172,  opening  136,  upper  section 
of  passage  131,  chamber  155,  opening  146 
and  pipe  180  to  the  suction-side  of  pump  55; 
thence  through  pipe  181,  the  jet-pump,  pipe 
182,  opening  147,  chamber  156,  lower  sec- 

55  tion  of  passage  131,  opening  137  and  pipe  176 
back  to  tank  Y.  The  course  of  the  transfer 
from  the  top  of  tank  X  to  that  of  tank  W  is 
through  pipe  171,  opening  140,  upper  section 
of  passage  133,  chamber  154,  opening  145, 

GO  and  pipe  178  to  the  suction-side  of  pump  54; 
thence  through  pipe  179,  opening  144, 
chamber  153,  upper  section  of  passage.  132, 
opening  138  ana  pipe  170  to  tank  W.  The 
course  of  the  transfer  from  the  bottom  of 

65  tank  W  to  the  corresponding  part  of  tank  X 


a-  75 


is  through  pipe  174,  opening  139,  lower  sec- 
tion of  passage  132,  chamber  157,  opening 
148  and  pipe  183  to  the  suction-side  of  pump 
56;  thence  through  pipe  184,  opening  149, 

|  chamber  158,  lower  section  of  passage  133,  70 

I  opening  141  and  pipe  175  to  tank  X. 

At  the  end  of  the  last-described  eight-min- 

!  utes  period,  the  valve-plug  is  turned  to  the 
eighth  and  last  position  (Figs.  34-34e)  for 
raising  tank  Z  to  the  pasteurizing  tempera- 
ture and  maintaining  through  the  by-pass 
that  temperature  in  tank  Y.  Aside  from 
there  being  no  transfer  between  tanks  in  this 
position,  the  circulation  is  the  same  as  that 
in  the  " 7th  position"  and  may  be  traced  by  80 
the  description  thereof  with  the  aid  of  the 
drawings.  In  this  period,  tank  X  is  sup- 
plied by  the  use  of  the  gauntree  with  beer  to 
be  pasteurized. 

As  will  be  understood,  the  succeeding  85 
first,  second,  third  and  fourth  positions  of 
the  valve-device,  as  also  the  remaining  posi- 
tions, will  be  attained  successively  by  the  au- 
tomatic action  of  the  mechanism  provided 
for  the  purpose,  throughout  the  remainder  of  90 
the  run  of  the  apparatus,  one  tank,  during 
each  twelve-minutes  period,  being  .emptied 
of  its  contained  supply  of  sterilized  beer  and 
refilled  with  a  fresh  supply  of  the  bottled  ar- 
ticle to  be  sterilized.  85 

There  still  remains  to  be  explained  the 
purpose  of  the  lever  78  (Fig.  6) :  The  wheel  irr 
the  train  57  which  immediately  cooperates 
with  the  clutch-mechanism,  when  rotating 
very  rapidly,  is  liable  to  be  too  quick _for  the  100 
action  of  the  solenoid  when  deSnergized,  be- 
cause of  residual  magnetism.  To  insure  the 
prompt  release,  then,  of  the  pin  77,  the 
clutch-member  86,  in  the  rotation  of  the  hub- 
88,  encounters  the  lever  78  and  turns  it,  105 
against  the  resistance  of  its  returning  spring 
278,  to  disconnect  the  hook  of  the  link  75 
from  the  stud  76  to  release  the  pin  77  and 
permit  it  to  be  depressed  by  its  controlling 
spring  to  effect  the  unclutching  operation.  110 
When  the  member  86  has  cleared  tne  lever, 
the  spring  278  actuates  the  latter  to  again 
engage  the  hook  with  the  stud  76  then  in  po- 
sition to  be  so  engaged  by  deenergizing  of  the 
magnet . 

What  I  claim  as  new  and  desire  to  secure 
by  Letters  Patent  is — 

1.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  sterilizing  tanks, 
water-circulating  pipes  communicating  with  120 
said  tanks  with  a  heater  and  pumping  mech- 
anism included  in  the  circulation,  a  multiple- 
valve  device  with  which  said  pipes  communi- 
cate constructed  and  arranged  to  direct,  in 
itsv  various  positions,  the  circulation  for  the  125 
different  steps  in  thej-  sterilizing  operation  in 
said  tanks,  and  means  for  automatically  set- 
ting the  valve-device  at  predetermined  in- 
tervals to  it  sdifferent  positions. 

2.  In  a  pasteurizing  apparatus,  the  com-  130 


116 


HU7,O3tf 


15 


20 


bination  of  a  plurality  of  sterilizing  tanks, 
each  provided  with  an  overflow-opening 
leading  tc  an  overflow-chamber  formed  in 
said  tanks  and  provided  with  an  outlet, 
5  water-circulating  pipes  communicating  with 
said  tanks  with  a  heater  and  pumping  mech- 
anism included  in  the  circulation,  a  multiple- 
valve  device  with  which  said  pipes  communi- 
cate constructed  and  arranged  to  direct,  in 
10  its  various  positions,  the  circulation  for  the 
different  stops  in  the  sterilizing  operation  in 
said  tanks,  and  means  for  automatically 
setting  the  valve-device  at  predetermined 
intervals  to  its  different  positions. 

3.  In  a  pasteurizing  apparatus,  the  com- 
bination ol  a  plurality  of  sterilizing  tanks 
formed  of  a  continuous  shell  provided  with 
end-heads  and  containing  partitions  having 
overflow-openings,  dividing  said  shell  into 
tanks  and  forming  overflow-chambers  be- 
tween them  provided  with  outlets,  water- 
circulating  pipes  communicating  with  said 
tanks  with  a  heater  and  pumping  mechanism 
included  in  the  circulation,  a  multiple-valve 

25  device  with  which  said  pipes  communicate 
constructed  and  arranged  to  direct,  in  its 
various  positions,  the  circulation  for  the  dif- 
ferent steps  in  the  sterilizing  operation  in 
said 'tanks,  and  means  for  automatically  set- 

30  ting  the  valve-device  at  predetermined  in- 
tervals to  its  different  positions. 

4.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  sterilizing  tanks, 
water-circulating  pipes  communicating  with 

35  said  tanks,  pumping  mechanism  included  in 
the  circulation,  and  a  heater  included  there- 
in provided  with  means  for  automatically 
regulating*  its  heating  function,  a  multiple- 
valve  device  with  which  said  pipes  com- 

40  municate  constructed  and  arranged  to  direct, 
in  its  various  positions,  the  circulation  for 
the  different  steps  in  the  sterilizing  operation 
in  said  tanks,  and  means  for  automatically 
netting  the  valve-device  at  predetermined 

45  intervals  to  its  different  positions. 

5.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  sterilizing  tanks, 
water-circulating  pipes  communicating  with 
said  tanks  with  a  heater  and  pumping  niech- 

50  anism  included  in  the  circulation,  a  multiple- 
valve  device  with  which  said  pipes  communi- 
cate constructed  and  arranged  to  direct,  in 
its  various  positions,  the  circulation  for  the 
different  steps  in  the  sterilizing  operation  in 
said  tanks,  a  motor  geared  to  the  valve-plug 
of  said  device,  and  an  electrically-operated 
timed  clutch-device  coflperating  with  the 
gearing  to  turn  the  valve-plug  to  its  different 
positions  at  predetermined  intervals. 

6.  In  a  pasteurizing  apparatus^  the  combi- 
nation of  a  plurality  of  sterilizing  tanks, 
water-circulating  pipes  communicating  with 
said  tanks  with  a  heater  and  pumping  mech- 
anism included  in  the  circulation,  a  multiple- 

"5  valve  device  with  which  said  pipes  communi- 


7j 


55 


60 


cate  constructed  and  arranged  to  direct,  in 
its  various  positions,  the  circulation  for  the 
different  steps  in  the  sterilizing  operation  in 
said  tanks,  a  drive-shaft  for  said  device 
geared  to  the  valve-plug  thereof,  a  motor 
geared  to  said  shaft,  a  clutch-device  cooper- 
ating with  the  gears,  an  electromagnet  pp- 
eratively  connected  with  the  clutch-device, 
an  electric  circuit  containing  the  electromag- 
net, and  automatic  means  for  closing  said 
circuit  at  predetermined  intervals  to  energize 
said  magnet,  for  the  purpose  set  forth. 

7.  In  a  pasteurizing  apparatus,  the  combi- 
nation of  a  plurality   of  sterilizing  tanks, 
water-circulating  pipes  communicating  with  8 

|  said  tanks  with  a  neater  and  pumping  mech- 
anism included  in  the  circulation,  a  multiple- 
valve  device  with  which  saiil  pipes  communi- 
cate constructed  and  arranged  to  direct,  in 
its  various  positions,  the  circulation  for  the  8! 
different  steps  in  the  sterilizing  operation  in 
said  tanks,  a  drive-shaft  for  said  device 
geared  to  the  valve-plug  thereof,  a  motor 
geared  to  said  shaft,  a  clutch-device  coop- 
erating with  the  gears,  an  electromagnet  op-  9( 
erativelv  connected  with  the  clutch-device, 
an  electric  circuit  containing  the  electromag- 
net, a  clock  carrying  on  an  arbor  thereof  a 
cam-disk,  and  electric  contact-fingers  in- 
cluded in  said  circuit  and  cooperating  with  9! 
the  cams  on  said  disk  to  close  the  magnet- 
circuit  at  predetermined  intervals,  for  the 
purpose  set  forth. 

8.  In  a  pasteurizing  apparatus,  the  combi- 
nation of  a  plurality  ol   sterilizing  tanks, 
water-circulating  pipes  communicating  with 
said  tanks  with  a  heater  and  pumping  mech- 
anism included  in  the  circulation,  a  multiple- 
valve  device  with  which  said  pipes  communi- 
cate constructed  and  arranged  to  direct,  in 
its  various  positions,  the  circulation  for  the 
different  steps  in  the  sterilizing  operation  in 
said   tanks,    a   drive-shaft   for  said   device 
geared  to  the  valve-plug  thereof,,  a  motor 
geared  to  said  shaft,  a  clutch-device  coiip-  i] 
erating  with  the  gears,  an  electromagnet  op- 
eratively  connected  with  the  clutch-device, 
an  electric  circuit  containing  the  electromag- 
net, a  clock,  a  disk  on  an  arbor  of  the  clock 
having  formed  upon  it  two  series  of  rela-  l] 
tively  longer  and  shorter  cams,  the  members 
of  each  series  alternating  with  those  of  the 
other  series,  and  a  pair  of  spring-pressed  elec- 
tric  contact-fingers,  •  one   longer   than   the 
other,  engaging  said  cams,  for  the  purpose  U 
set  forth. 

9.  In  a  pasteurizing  apparatus,  the  combi- 
nation of  a  plurality  01  sterilizing  tanks, 
water-circulating  pipes  communicating  with 
said  tanks  with  a  neater  and  pumping  mech-  12 
anism  included  in  the  circulation,  a  multiple- 
valve  device  with  which  said  pipes  communi- 
cate constructed  and  arranged  to  direct,  in 
its  various  positions,  the  circulation  for  the 
different  steps  in  the  sterilizing  operation  in  13 


LI 


LI 


807,639 


said  tanks,  a  drive-shaft  for  said  device 
geared  to  the  valve-plug  thereof,  a  motor 
geared  to  said  shaft,  a  clutch-device  coop- 
erating with  the  'gears,,  an  electromagnet  re- 
5  leasably  connected  with  the  clutch-device,  an 
electric  circuit  containing  the  electromagnet, 
automatic  means  for  closing  said  circuit  at 
predetermined  intervals  to  energize  said  mag- 
net and  release  the  clutch,  and  a  spring- 

10  pressed  lever-device  forming  supplemental 
means  for  disconnecting  said  magnet  from 
the  clutch. 

.  10.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  sterilizing  tanks, 

15  water-circulating  pipes  communicating  with 
said  tanks  with  a  heater  and  pumping  mech- 
anism included  in  the  circulation,  a  multiple- 
valve  device  with  which  said  pipes  communi- 
cate constructed  and  arranged  to  direct,-  in 

20  its  various  positions,  the  circulation  for  the 
different  steps  in  the  sterilizing  operation  in 
said  tanks,  means  for  automatically  setting 
the  valve-device  at  predetermined  intervals 
to  its  different  positions,  a  water-supply  pipe 

25  lin\  ing  valved  connections  with  said  tanks, 
ami  a  supplemental  valve  geared  to  said 
valve-device  and  having  a  valved  pipe-con- 
nection with  said  supply-pipe,  for  the  pur- 
pose set  forth. 

30  11.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a. plurality  of  sterilizing  tanks 
each  provided  with  upper  and  lower  ports,  a 

•  pipe  lending  from  each  upper  port  and  a  pipe 
leading  to  each  lower  port,  a  multiple-valve 
.  35  device  having  an  upper  circumferential  se- 
ries of  openings  in  its  casing  each  connected 
with  one  of  the  first-named  pipes  and  a  simi- 
lar series  of  lower  openings  with  each  of 
which  one  of  said  last-named  pipes  connects, 

40  and  a  vertical  series  of  openings  in  the  casing, 

/      a  thermostat-controlled  jet-pump,  a  motor 

having  a  clutch-controlled  gear-connection 

with  the  valve-plug,  a  series  of  pumps  opera- 

tively  connected  with  the  motor-shaft  and 

45  each  having  a  circulating-pipe  connection 
with  two  of  the  openings  in  said  vertical  se- 
ries, the  circulating-pipe  connection  of  one 
of  said  pump's  containing  said  jet-pump,  and 
means  for  automatically  setting  the  plug  of 

50  the  valve-device  at  predetermined  intervals 
to  its  different  positions,  for  the  purpose  set 
forth. 

1'2.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  sterilizing  tanks 


55  each  provided  with  upper  and  lower  ports,  a 
pipe  leading  from  each  upper  port  and  a  pipe 
leading  to  each  lower  port,  a  multiple-valve 


device  having  an  upper  circumferential  se- 
ries of  .openings  in  its  casing  each  connected 

fiO  with  one  of  the  first-named  pipes  and  a  simi- 
lar scries  of  lower  openings  with  each  of 
which  one  of  said  last-named  pipes  con- 
nects, and  a  vertical  series  of  openings  in  I  he 
casing,  a  jet-pump  device  provided  with  a 

05  diaphragm-supported  valve,  a  fluid-pressure 


valve-device  connected  with  said  diaphragm, 
a  thermostat  controlling  the  valve  in  said 
fluid-pressure  device,  a  motor  having  a 
clutch-controlled  gear-connection  with  the 
plug  of  the  multiple-valve  device,  a  series  of  70 
pumps  operatively  connected  with  the  mo- 
tor-shaft and  each  having  a  circulating-pipe 
connection  with  two  of  the  openings  in  said 
vertical  series,  the  circulating  connection 
with  one  of  said  pumps  containing  said  jet-  75 
pump,  and  means  for  automatically  setting 
said  plug  at  predetermined  intervals  to  its 
different  positions,  for  the  purpose  set  forth. 

13.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  sterilizing  tanks  80 
each  provided  with  upper  and  lower  ports,  a 
pipe  leading  from  each  upper  port  and  a  pipe 
leading  to  each  lower  port,  a  motor,  a  mul- 
tiple-valve  device   having   its   rotary  plug 
geared  to  said  motor  and  provided  with  an  8Ji 
indicator,     with   an   electrically  -  operated 
timed   clutch-device'  cooperating  with   the 
gearing  to  turn  the  valve-plug  to  its  different 
positions  at  predetermined  intervals,  a  cir- 
cumferential series  of  openings  in  the  upper  90 
part  of  the  valve-casing  each  connected  with 
one  of  the  first-named  pipes  and  a  similar 
series  of  lower  openings  therein  with  each  of 
which  one  of  said  last-named  pipes  connects, 
and  a,  vertical  series  of  openings  in  the  casing,  95 
a. series  of  pumps  on  the  motor-shaft  each 
having  a  circulating-pipe  connection  with 
two  of  the  openings  in  said  vertical  series, 
and  a  jet-pump  contained  in  said  pipe-con- 
nection of  one  of  said  pumps,  for  the  purpose,  100 
set  forth. 

14.  In  a  pasteurizing  apparatus,  the,  com- 
bination of  a  plurality  or  sterilizing  tanks, 
water-circulating  pipes  communicating  with 
said    tanks    with    a    heater    and    pumping  105 
mechanism  included  in   the  circulation,   a 
multiple-valve    device    comprising    a    shell 
having  an  external  series  of  passages  divided 
into  upper  and  lower  sections  having  open- 
ings and  provided  with  ports  in  the  casing-  110 
wall,  and  a  longitudinal  series  of  openings, 
with  which  said  various  openings  said  cir- 
culating pipes  connect,  arid  a  hollow  plug^ 
rotatably  confined  ki  the  casing  and  divided 
into    a   series    of   chambers    having   ports,  115 
including  bv-pass  ports  in  certain  chambers, 
constructed  and  arranged  to  direct,  in  the 
various  positions  of  the  plug,  the  circulation 

for  the  different  steps  in  the  sterilizing  oper- 
ation in  said  tanks,  and  means  for  automat-  120 
ically  setting  the  plug  at  predetermined  in- 
tervals to  its  different  positions. 

15.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  cf  sterilizing  tanks, 
water-circulating  pipes  communicating  with  125 
said    tanks    with    a    heater    and    pumping 
mechanism    included    in   the   circulation,    a 
'multiple-valve    device    comprising    a   shell 
having  an  external  scries  of  passages  divided 
into  upper  and  lower  sections,  having  open-  isc 


10 


907,639 


ings  and  provided  with  ports  in  the  casing- 
wall,  and  a  longitudinal  series  of  openings, 
with  which  said  various  openings  said  circu- 
lating pipes  connect,  and  a  liollow  plug 
5  rotatably  confined  in  the  casing,  having 
circumferential  packing-confining  grooves 
in  its  wall  and  divided  into  a-  series  of 
chambers  having  ports,  including  by-pass 
ports  in  certain  chambers,  constructed  and 

10  arranged  to  direct,  in  the  various  positions 
of  the  plug,  the  circulation  for  the  different 
steps  m  the  sterilizing  operation  in  said 
tanks,  and  means  for  automatically  setting 
the  plug  at  predetermined  intervals  to  its 

15  different  positions. 

16.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  plurality  of  sterilizing  tanks, 
water-circulating  pipes  communicating  with 
said  tanks  with  a  heater  and  pumping 

20  mechanism  included  in  the  circulation,  a 
multiple-valve  device  comprising  a  shell 
having  an  external  series  of  passages  divided 
into  upper  and  lower  sections  with  an  open- 


ing in  each  section  and  ports  in  the  inner 
wall  thereof,   and  a  longitudinal  series  of  25 
openings  between  a  pair  of  said  passages, 
with  which  said  various  openings  said  cir- 
culating pipes  connect,  a  hollow  plug  rota- 
tably confined  in  the  casing  and  divided  into 
a  circumferential  series  of  chambers  each  30 
having  a  series  of  ports,  each  of  the  first, 
second,  fifth  and  sixth  chambers  containing 
an  additional  port  in  a  different  plane  from 
that  containing  ttie  series  thereof  and  the 
third  and  fourth  chambers  containing  such  35 
additional  ports  and  also  by-pass  ports,  said 
ports   being  constructed   and   arranged    to 
direct,  in  the  various  positions  of  the  plug, 
the  circulation  for  the  different  steps  in  the' 
sterilizing  operation  in  said  tanks,  and  means  40 
for  automatically  setting  the  plug  at  pre- 
determined intervals  to  its  different  positions. 

JOHN  T.  H.  PAUL. 
In  presence  of— 

RALPH  SCHAEFER, 
W.  T.  JONES. 


303, 


909,542. 


J.  0.  L.  CAMPBELL. 
PEOOESS  OF  TBEATIN&  FEUIT. 
APPLICATIOK  FILED  90V.  1,  1907. 


Patented  Jan.  12, 1909. 

t  SHEETS-SHEET  1. 


s  co..  WASMINOTOH.  o?  e. 


909,542. 


J.  0.  L.  CAMPBELL. 

PBOCESS  OF  TEEATINO  FBUIT. 
APPLIOATIOH  FILED  HOY.  4,  1907. 


Patented  Jan.  12, 1909. 

2  SHEETS— SHEET  9. 


0 


«  Co..  vxix/noTon.  o.  c. 


UNITED  STATES  PATENT  OFFICE. 


JOHN  COLIN  LIVINGTON  CAMPBELL,  OF  BLAIRGOWRIE,  SCOTLAND. 
PROCESS  OF  TREATING  FRTJIT. 


No.  909,542. 


Specification  of  Letters  Patent.  Patented  Jan.  12,  1909. 

Application  filed  November  4,  1907.     Serial  No<-400,608. 


To  all  whom,  it  may  concern: 

Be  it  known  that  I,  JOHN  COLIN  LIVINQ- 
TON  CAMPBELL,  late  lieutenant-colonel  Eoyal 
Engineers  and  brevet  colonel?  a  subject  of 
5  the  King  of  Great  Britain,  residing  at  Acha- 
lader,  Blairgowrie,  Perthshire,  North  Brit- 
ain, have  invented  new  and  useful  Improve- 
ments in  Processes  of  Treating  Fruit,  of 
which  the  following  is  a  specification. 

10  Fruit  to  be  sterilized  is  usually  put  into 
tins  which  are  placed  in  a  bath  heated  to 
the  proper  temperature,  for  about  two  hours. 
I  have  discovered  that  if  the  tins  containing 
the  fruit  are  rotated  preferably  about  a 

15  transverse  axis,  while  being  heated,  the  tem- 
perature in  the  center  of  the  tin  reaches  the 
sterilizing  point  earlier,  thus  shortening  the 
process  and  cooking  the  fruit  on  the  outside 
less  and  allowing  bigger  tins  to  be  used. 

20  The  drawings  illustrate  apparatus  suit- 
able for  use  in  carrying  out  my  invention. 

Figure  1  is  a  side  elevation,  Fig.  2  a  plan, 
and  Fig.  3  a  transverse  section.  Fig.  4  is  a 
side  elevation  and  Fig.  5  a  plan  of  one  of 

25  the  frames  to  a  larger  scale. 

a  is  a  trough  in  which  is  a  steam  pipe  & 
for  increasing  the  temperature  as  required. 
c  are  pipes  through  which  water  is  sup- 
plied and  returned  to  a  boiler  situated  in 

30  any  convenient  position. 

At  one  end  of  the  trough  a  is  a  driven 
shaft  d  carrying  two  sprocket  wheels  e  e  and 
at  the  other  end  are  two  other  sprocket 
wheels  /  /  and  endless  conveyer  chains  g  g 

35  pass  over  these  sprocket  wheels.  At  the  end 
of  the  trough  at  which  the  carriages  are  in- 
serted inclines  i  i  are  provided  at  each  side 
of  the  trough  and  beyond  the  inclines  i  i 
racks  j  j  extend  along  both  sides  of  the 

40  trough. 

In  the  trough  are  carriages,  on  each  car- 
riage is  a  shaft  k  having  on  it  two  toothed 
wheels  1 1  which  gear  with  the  racks  j  j,  each 
end  of  the  shaft  k  being  prolonged  so  as  to 

45  engage  with  the  teeth  of  the  conveyer  chains 
g  g.  Depending  from  this  shaft  are  plates 
m  m  supporting  the  trunnions  n  n  of  the 
frames  o  o  in  which  the  vessels  containing 
the  fruit  are  held  by  means  of  spring  catches 

50  p  p.  Fast  to  the  shaft  k  and  the  frame  o 
are  sprocket  wheels  q  and  r  connected  to- 
gether by  a  chain  s. 

The  process  may  be  carried  out  as  fol- 
lows:— The  fruit  is  placed  in  the  tins  or 

55  vessels  which  are  closed  except  for  a  small 


blow  hole  and  the  tins  are  placed  in  the 
frames  o  and  secured  therein  by  the  spring 
catches  p  p.     The  carriages  carrying  the 
frames  are  placed  in  and  traversed  along 
the  trough  by  means  of  the  endless  chains  60 
g  g  but  the  frames  are  not  at  first  rotated 
as  the  racks  j  j  do  not  extend  the  whole 
length  of  the  trough.    After  the  tins  have 
been  a  few  minutes  in  the  trough  the  car- 
riages come  to  rest  being  raised  by  the  in-  65 
clines  i  i  out  of  contact  with  the  chains  and 
the  frames  are  given  one  quick  rotation  by 
hand  and  the  blow  holes  are  soldered  up. 
The  carriages  then  proceed  and  as  they  have 
reached  the  racks  j  j  the  frames  are  kept  in  70 
rotation.     When  the  end  of  the  trough  is  ' 
reached  the  carriages  are  removed  and  may 
with  advantage  be  placed  in  a  similar  trough 
containing  cold  water  or  the  tins  may  ibe 
removed  and  allowed  to  cool  in  the  air.          75 

In  most  cases  I  have  found  that  the  bath 
should  be  heated  to  a  temperature  of  180° 
to  195°  F. 

The  apparatus  herein  shown  and  described 
is  claimed   in   my   application   for   Patent  80 
No.  421,215,  filed  March  14,  1908. 

Having  now  particularly  described  and 
ascertained  the  nature  of  my  said  invention 
and  in  what  manner  the  same  is  to  be  per- 
formed I  declare  that  what  I  claim  is : —  85 

1.  The  process  for  treating  fruit  by  heat- 
ing the  vessels  containing  the   fruit   in  a 
bath,  turning  and  then  closing  the  vessels, 
and  then  repeatedly  turning  the  vessels  as 
they  traverse  the  bath,  substantially  as  de-  90 
scribed. 

2.  The  process  for  treating  fruit  by  heat- 
ing the  vessels  containing  the  fruit  in  a  bath, 
turning  and  then  closing  the  vessels,  and 
then  repeatedly  turning  the  vessels  about  95 
their  transverse  •  axes'  as  they  traverse  the 
bath  substantially  as  described. 

3.  The  process  of  treating  fruit  by  heat- 
ing the  vessels  containing  the  fruit  in  a  bath, 
the  vessels  being  provided  with  a  small  hole ;  100 
rapidly  turning  the  vessels;  raising  the  ves- 
sels out  of  the  bath  and  closing  the  hole  in 
the  vessels ;  and  then  repeatedly  turning  the 
vessels  about  their  transverse  axes  as  they 
traverse  the  bath. 

JOHN  COLIN  LIVINGTON  CAMPBELL. 

Witnesses : 

GEORGE  HTJTTON, 
J.  T.  HDTTON. 


r*. 


5"  5*  3 


A.  A.  PINDSTOFTE. 

PASTEUBIZINO  APPABATUS, 
APPLICATION  FILED  OCT.  1,  1907. 


913,559. 


Patented  Feb.  23, 1909. 


I  i 


-d 


s- 


\\\\\\\\\\\\\\\\\\\YA\\V\\\\\\\\\\\\\\\\\\\\\\\\\V\\\\\\\\\\\\\\\\\V\\\\\\\\\\\\\\\\\^ 


a 


a. 


UNITED  STATES  PATENT  OFFICE. 


ANDERS  ANDERSEN  PINDSTOFTE,  OP  FREDERIKSBERG,  NEAR  COPENHAGEN,  DENMARK. 

PASTEURIZING  APPARATUS. 


No.  913,559. 


Specification  of  Letters  Patent.  Patented  Feb.  23,  1909. 

Application  filed  October  1,  1907.     Serial  No.  395,391. 


To  all  whom  it  may  concern:  \ 

Be  it  known  that  I,  ANDERS  ANDERSEN  j 
PINDSTOFTE,  subject  of  Denmark,  residing 
at  No.  62  Frederiksberg  Alle,  in  the  city  of 
5  Frederiksberg,  near  Copenhagen,  Kingdom 
of  Denmark,  have  invented  new  and  useful 
Improvements   in  Pasteurizing   Apparatus, 
of  which  the  following  is  a  specification. 
The  invention  relates  to  improvements  in 

10  pasteurizing-apparatus,  consisting  of  a  res- 
ervoir divided  into  compartments  through 
which  the  pasteurizing  fluid  is  caused  to 
circulate  during  the  use  of  the  apparatus, 
which  circulation  always  takes  place  in  a 

15  certain  direction  through  the  apparatus. 
In  order  to  insure  that  the  upper  and  lower 
portions  of  the  pasteurizing  fluid  are  mixed 
together  during  the  passage  of  said  fluid 
from  one  of  the  compartments  to  the  next, 

20  it  has  been  customary  or  usual  to  provide 
the  partitions  between  the  compartments 
with  channels  alternately  having  inlet  at 
the  top,  outlet  at  the  bottom,  an  inlet  at  the 
bottom,  outlet  at  the  top,  thereby  causing 

25  the  pasteurizing  fluid  when  it,  during  the  use 
of  the  apparatus,  is  brought  to  circulate  to 
flow  out  from  the  several  compartments  as 
well  at  the  bottom  as  at  the  neck  of  the 
bottles  inserted  in  the  compartments  and 

30  to  be  thoroughly  mixed  when  it  leaves  the. 
said  channels  before  it  flows  into  the  next 
compartment.  Such  channels,  however,  ren- 
der the  cleaning  of  the  apparatus  difficult, 
and,  therefore,  the  present  invention  has  for 

35  its  object  to  dispense  with  such  channels, 
which  are  replaced  by  an  arrangement,  by 
means  of  which  the  different  layers  of  the 
pasteurizing  fluid  are  mixed  at  least  as  well 
or  still  better  as  in  apparatus  provided  with 

40  the  above  stated  channels. 

In  the  improved  apparatus  the  front  wall 
of  each  of  the  compartments  (i.  e.  the 
end  wall  of  the  compartment  which  is  situ- 
ated in  the  direction  of  movement  of  the 

45  pasteurizing  fluid)  is  provided  with  openings 
closed  by  self-acting  valves,  such  openings 
being  arranged  alternately  at  the  bottom 
and  at  the  top  in  line  with  the  neck  of  the 
bottles  inserted  in  the  compartment.  The 

50  openings  are  so  arranged  and  of  such  di- 
mensions that  a  simultaneous  flow  corre- 
sponding to  the  size  of  the  apparatus  taives 
place  through  all  the  openings  every  time 
when  the  pasteurizing  fluid  during  the  use 

55  of    the    apparatus    is    caused    to    circulate 


through  the  compartments.  When  the  bot- 
tles are  placed  in  stories  hi  the  compart- 
ments the  number  of  ranks  of  openings  in 
the  front-walls  is  augmented  proportional  to 
the  number  of  stories,  so  that  thereby  the  60 
distribution  of  the  fluid-current  between  the 
bottles  is  rendered  as  equal  as  possible. 
Between  each  of  said  front  walls  and  the 
rear  wall  of  the  next  compartment  is  ar- 
ranged a  transversely  placed  partition  of  65 
such  a  height,  that  the  several  parts  of  the 
pasteurizing  fluid  which  flow  out  through 
the  openings  in  the  front  wall  are  thoroughly 
mixed  in  the  rear  of  such  partition,  after 
which  the  mixed  fluid  passing  over  the  upper  70 
edge  of  the  partition  can  flow  into  the  next 
compartment.  In  front  of  the  partition 
between  it  and  the  rear  wall  of  the  next  com- 
partment a  perforated  tube  or  the  like  may 
be  arranged,  through  which  tube  steam  or  75 
cooling  water  can  be  introduced  into  the 
pasteurizing  fluid  during  its  movement, 
thereby  heating  or  cooling  said  fluid  in  a 
homogeneous  manner  before  it  flows  into 
the  next  compartment.  80 

I  will  now  proceed  to  describe  my  inven- 
tion with  reference  to  the  accompanying 
drawing,  in  which  like  reference. letters  refer 
to  like  parts  throughout,  and  in  which — 

Figure  1  is  a  horizontal  section  through  a  85 
part  of  a  pasteurizing  apparatus,  Fig.  2  is  a 
vertical  longitudinal  section  through  said  ap- 
paratus, Fig.  3  is  a  vertical  section  on  line 
3 — 3  of  Fig.  1 ,  and  Fig.  4  is  a  vertical  section 
on  line  4 — 4  of  Fig.  1.     Figs.  3  and  4  are  seen  90 
in  the  direction  of  the  arrows  placed  at  the 
section-lines. 

The  pasteurizing-apparatus  a  is  divided 
into  a  number  of  compartments  &  by  means 
of  walls  c,  d.  The  walls  c  which  are  desig-  95 
nated  "the  front-walls"  because  they  lie  in 
the  direction  of  movement  of  the  pasteuriz- 
ing fluid,  are  provided  with  openings  n  closed 
by  self-acting  valves  s,  which  openings  are 
situated  alternately  at  a  level  with  the  bot-  100 
torn  and  the  neck  of  the  bottles  placed  in  the 
compartments.  The  walls  d  are  provided  at 
the  bottom  with  a  transverse  opening  u, 
through  which  the  pasteurizing-fluid  from 
one  compartment  can  pass  into  the  next  105 
compartment  and  upwards  between  the  bot- 
tles, which  are  placed  upon  the  perforated 
bottom  m  of  the  compartment,  or  in  a  basket 
having  a  perforated  bottom  and  placed  upon 
flic  bottom  m.  In  order,  however,  that  the  110 


913,559 


pasteurizing  fluid  flowing  out  of  the  openings 
n  shall  be  thoroughly  mixed  before  it  passes 
into  the  next  compartment,  a  transverse 
partition  i  is  arranged  in  front  of  each  of  the 
5  tront-walls  c.  Behind  these  transverse  par- 
titions the  several  layers  of  the  outflowing 
fluid  are  thoroughly  mixed  before  the  fluid 
passing  over  the  upper  edge  of  said  partitions 
i  can  pass  through  the  opening  u  at  the  bot- 

10  torn  ot  the  partitions  d  and  upwards  between 

the  bottles  placed  in  the  next  compartment. 

Between  each  of  the  partitions  i  and  the 

end  walls  d  may  be  arranged  a  perforated 

tube  e  an  injector  or  the  like,  through  which 

15  steam  or  cooling  water  can  be  introduced 
into  the  passing  pasteurizing  fluid.  By  such 
means  the  fluid  may  be  heated  or  cooled  to 
the  desired  extent  and  in  a  homogeneous 
manner  during  its  passage  from  one  com- 

20  partment  to  the  next.     The  perforated  tubes 
e  may  suitably  be  branched  to  a  common 
pipe  arranged  outside  the  apparatus. 
1  claim: 
1 .  In  a  pasteurizing  apparatus,  the  combi- 

25  nation  of  transverse  partitions  dividing  the 
apparatus  into  compartments  through  which 
the  pasteurizing  fluid  is  caused  to  circulate 
during  the  use  of  the  apparatus  and  forming 
the  front  and  rear  walls  of  said  compart- 


ments,  with  openings  arranged  at  different  30 
levels  in  said  front-walls  and  closed  by  self- 
acting  valves,  opening  or  openings  in  the 
rear-walls,  and  intermediate  transverse  par- 
titions of  suitable  height  placed  one  in  front 
of  each  of  the  front-walls;  substantially  as  35 
described  and  for  the  purpose  set  forth. 

2.  In  a  pasteurizing  apparatus,  the  combi- 
nation of  transverse  partitions  dividing  the 
apparatus  into  compartments  through  which 
the  pasteurizing  fluid  is  caused  to  circulate  40 
during  the  use  of  the  apparatus  arid  forming 
the  front  and  rear  walls  of  said  compart- 
ments, with  two  rows  of  openings  arranged 
at  different  levels  in  said  front-walls  and 
closed    by    self-acting    non-return    valves,  45 
which  open  in  the  direction  of  the  flow,  a 
transverse  opening  at  the  bottom  of  each 
rear-wall,  and  intermediate  transverse  parti- 
tions of  suitable  height  placed  one  in  front  of 
each  of  the  front-walls;  substantially  as  de-  50 
scribed  and  for  the  purpose  set  forth. 

In  testimony  whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 

ANDERS  ANDERSEN  PINDSTOFTE. 

Witnesses: 

MARCUS  ULOLLER, 
T.  RATKJUR. 


1303 


913,600. 


J.  WILLMANN. 

PROCESS  OF  PASTEURIZING  MILK. 

APPLICATION  TILID  HAT  26,  1908. 


Patents  Feb.  23, 1909. 


*  —*.  SWCSf  l-W  ', 

tso&epfr  Wt'&lfn^X'Tm. 

-:%£/sL*«  ^^^5, 
^c:^  *===-&#&. 


UNITED  STATES  PATENT  OFFICE. 


No.  813,600. 


JOSEPH  WILLMANN,  OF  SHELTON,  CONNECTICUT. 
PROCESS  OF  PASTEURIZING  MILK. 

Specification  of  Letters  Patent.  Patented  Feb.  23,  1908. 

Application  filed  May  25.  1908.     Serial  No.  431.947. 


To  all  whom  it  may  corn  <  rn  : 

Beit  known  that  I.  Jo,si:rn  WILLMANX,  a 
subject  of  the  Emperor  of  Germany,  residing 
at  Shelton,  in  the  county  of  Fail-field  and 
5  State  of  Connecticut,  have  invented  new  and 
useful  Improvements  in  Processes  of  Pas- 
teurizing Milk,  of  which  the  following  is  a 
specification. 

This  invention  relates  to  a  process  of'pas- 

10  teurizing  milk,  and  the  object  thereof  is  to 
provide  a  process  in  a  manner  as  hereinafter 
set  forth  whereby  the  milk  is  perfectly  pas- 
teurized in  a  continuous  manner  and  without 
the  intermittent  discontinuing  of  the  heating 

15  of  the  milk  to  a  pasteurizing  temperature. 

The  primary  object  of  the  process  in  ac- 
cordance with  this  invention  is  to  entirely 
eliminate  the  pathogenic  bacteria,  at  the 
same  time  preserving  the  cream  line  and 

20  rendering  the  milk  thoroughly  digestive, 
whereby  an  absolutely  safe  and  harmless 
product  is  F-..I  up. 

Briefly  described  the  process  consists  of 
the  following  steps: — The  milk  is  heated  to  a 

25  temperature  of  from  140  to  152°  F.  in  a  suit- 
able vessel,  after  which  the  hot  steady 
stream  enters  a  suitable  holding  device, 
where  it  is  kept  automatically  from  twenty 
to  thirty  minutes  at  such  temperature  and 

30  after  which  it  is  discharged  in  a  steady  flow 
either  through  the  regenerative  department 
of  -a  pasteurizer  or  over  or  through  a  cooler 
into  a  can  or  bottle  filler.  The  nolding  of 
the  milk  for  a  predetermined  time  at  a  pre- 
35  determined  temperature  destroys  all  of  the 
bacteria  contained  in  the  milk,  at  the  same 
time  preserving  the  cream  line  and  does  not 
render  the'  albumen  hard  to  digest.  The 
method  as  herein  set  forth  not  only  destroys 

40  the  germ  life  in  the  milk,  but  at"  the  same 
time  the  characteristics  or  the  milk  are  pre- 
served, so  that  the  milk  will  not  only  be  pure 
and  wholesome,  but  will  keep  for  much 
longer  periods  of  time  than  if  not  pasteurized 

45  in  accordance  with  the  process  set  forth 
herein. 

As  .-  Bowing  one  form  of  an  apparatus  ca- 
pable of  carrying  out  the  method,  reference 
is  had  to  the  accompanying  drawings,  in 

50  which  I—- 
Figure 1  is  a  sectional  elevation  of  a  pas- 
teurizing apparatus  by  which  the  process 
can  be  .»arned  out,  and  Fig.  2  is  a  plan  of  a 
container. 
5      Referring  to  the  drawings  in  detail,  3  de- 


|  notes  generally  a  pasteurizer,  4  a  cooler  and  5 
I  a  container.     The  pasteurizer  embodies    a 
|  base  0,  a  corrugated  outer  section  7  closed- at 
;  its  top  as  at  8,  an  intermediate,  section  9  .. 
j  closed  at  its  top  as  at  10,  and  a  chambered  go 

inner  section  11  the  bottom  wall  12  of  which 
i  is  extended  and  mounted  upon  the  base  6. 
The  section  9  is  flanged  as  at  13  and  rests 
upon  the  extended  portion  of  the  inner  sec- 
tion and  the  corrugated  outer  section  is  55 
flanged  as  at  14  and  rests  upon  the  flange  13. 
The  extension  12  as  well  as  the  flanges  13  and 
1.4  are  secured  together  by  the  hold-fast  de- 
vices 15.  The  top  16  of  the  inner  section  11 
is  provided  with  a  stuffing  box  17  through  70 
which  projects  a  vertically  extending  shaft 
18  which,  on  its  upper  end  has  secured  thereto 
a  supporting  arm  19  positioned  in  a  chamber 
20  formed  between  the  inner  section  1 1  and 
the  intermediate  section  9.  The  arm  19  has  75 
depending  therefrom  the  agitators  21  which 
when  the  shaft  18  is  rotated  revolve  within 
the  chamber  20.  The  lower  end  of  the  shaft 
18  has  connected  therewith  a  bevel  gear  22 
meshing  with  the  crown  gear  23,  the  latter  go 
being  operated  from  any  suitable  source  of 
power.  The  pasteurizer  3  further  embodies 
a  chamber  24  formed  by  the  intermediate 
section  9  and  the  outer  section  7.  Mounted 
up_on  the  latter  is  a  receiving  tray  25  for  the  g5 
milk  to  be  pasteurized  and  surrounding  the 
section  7  near  the  lower  end  thci-eof  is  a  col- 
lecting trough  26  having  an  outlet. 27  which 
opens  into  a  tank  28  mounted  upon  the  sup- 
ports 29.  The.  chamber  formed  by  the  inner  90 
section  11  of  the  pasteurizer  has  roiiummica-t- 
ing  therewith  a  steam  supply  pi,-r-  !:M),  the 
chamber  20  has  a  milk  supply  pi)'.  30  »:ni  a 
milk  discharge  pipe  31,  aiid  'lie  < -I, -nnber  '-'4 
has  communicating  tlicr  v.  nn  a  milk  supply  95 
pipe  32. 

The  reference  chunr.  tor  31}  denotes  a  reser- 
voir having  an  outlet  o4  c.-ijaroll-'d  !>\  an  nil 
tomatically  operable  .-lint  o!f  35.     The  milk 
as  it  leaves  the  reservoir  33  is  supplied  to  the   100 
tray  25  and  over-flows  the  edge  of  the  trav 
and  travels  down  the  corrugated  outer  sec- 
tion 7  and  is  collected,  in  the  I  rough  26.     The 
milk  when  collected  in  the  liough  26  owing 
to  its  travel  over  the  outer  section  7  has  been  106 
heated  to  a  temperature  of  120°.     The  milk 
stored  in  the  reservoir  33  is  of  a  temperature 
of  50°.     The  nrilk  is  discharged  from  the 
trough  26  at  a  temperature  of  120°  into  the 
tank  28.     Within  the  tank  28  is  a  float  36  no 


913,600 


connected  by  a  rod  37  with  a  bell  crank  38 
which  is  pivoted  as  at  39  to  an  arm  40  formed 
integral  with  the  outer  section  7  of  the  pas- 
teurizer. To  the  bell  crank  38  is  pivotally 
5  connected  a  shifting  rod  -40'  which  is  also 
pivotally  connected  as  at  41  to  the  stem  42 
of  the  automatically  controlled  cut-off.  By 
such  an  arrangement  it  is  evident  that  the 
supply  of  milk  from  the  reservoir  33  can  be 

10  controlled  by  the  quantity  of  milk  within  the 
tank  28.  This  is  evident,  as  when  the  float 
36  rises  it  will  tend  to  close  the  cut-off,  but 
when  the  float  lowers  the  cut-off  will  be  op- 
erated in  an  opposite  direction,  whereby  an 

15  increased  quantity  of  milk  can  be  supplied 
from  the  reservoir  33. 

The  reference  character  43  denotes  a  pump 
which  communicates  by  the  suction  pipe  44 
with  the  bottom  of  the  tank  28  and  the  func- 

20  tion  of  the  pump  43  is  to  withdraw  the  heated 
milk  from  the  tank  28  and  force  the  same- 
back  into  the  pasteurizer  3,  the  milk  enter- 
ing the  chamber  20  at  the  bottom  thereof 
where  it  transmits  most  of  its  heat  to  the  in- 

25  coming  cold  milk.  While  the  milk  is  being 
heated  in  the  chamber  20,  it  is  agitated 
through  the  medium  of  the  agitators  21. 
The  pump  43  communicates  with  the  cham- 
ber 20  through  the  medium  of  the  supply 

30  pipe  45.  The  milk  as  it  leaves  the  tank  28  is 
of  a  temperature  of  120°  and  is  forced  back 
into  the  chamber  20  at  such  temperature. 
The  heating  of  the  milk  in  the  chamber  20  as 
well  as  when  it  flows  over  the  outer  section  7 

35  is  had  through  the  medium  of  the  steam 
jacket  formed  by  the  inner  section  1 1 .  After 
the  milk  has  been  brought  to  a  temperature 
of  1 45°  without  discontinuing  the  flow  of  the 
milk  through  the  pasteuri/er,  it  is  discharged 

40  from  the  chamber  20  through  the  medium  of 
the  discharge  pipe  46  which  has  one  eml 
thereof  opening  into  the  chamber  20  near 
the  top  of  the  latter.  The  milk  is  conducted 
through  the  medium  of  the  .pipe  46  at  for  in- 

45  stance  a  temperature  of  145°  into  the  con- 
tainer where  the  milk  is  held  a  predeter- 
mined length  of  time  at  said  temperature  of 
145°  and  without  discontinuing  the  opera- 
tion of  the  pasteurizer. 

50  The  container  5  is  constructed  in  such 
manner  as  to  maintain  the  temperature  of 
the  milk  at  for  example  145°  for  a  predeter- 
mined length  of  time,  say  from  twenty  to 
thirty  minutes,  the  loss  of  heat  being  usually 

55  negligible,  perhaps  one-half  a  degree  sucli 
action  killing  the  pathogenic  germs,  but 
without  eventually  changing,  the  cream  line 
of  the  milk  or  causing  the  albumen  to  be  hard 
to  digest.  By*  way  of  example  the  container 

60  5  is  shown  consisting  of  a  cylindrical  recep- 
tacle divided  into  a  series  of  compartments 
47,  48,  49,  50,  51,  52,  53,  54.  The  number  of 
compartments  is  shown  by  way  of  example, 
the  number  being  increased  or  diminished 

85  according  to  the  quantity  of  milk  desired  to 


be  treated.     A  cover  55  is  provided  for  the 
receptacle,  through  which  extends  the  pipe 
46,  the  latter  depending  into  the  container 
and  opening  into  a  receiver  56  which  is  pro- 
vided with  a  spout  57  for  discharging  the  70 
heated  milk  successively  into  the  various 
compartments   of  the   container.     The   re- 
ceiver 56  is  mounted  upon  the  upper  end  of  a 
revolving  shaft  58  which  extends  up  through  '. 
a  sleeve  59  arranged  centrally  of  the  con-  75. 
tainer  and  by  such  an  arrangement  it  is  evi- 
dent that  when  the  shaft  58  rotates  the  re- 
ceiver 56  is  carried  therewith  and  causes  the 
spout  to  be  positioned  successively  over  the 
various  compartments  of  the  container  and  80 
successively  fill  them.     The  shaft  58  carries 
a  worm  wheel  60  meghing  with  a  worm  61 
driven  by  suitable  means  not  shown.     Each 
of  the  compartments  47  to  54  is  provided 
with  an  automatically  operable  outlet  valve  85 
62,  each  of  the  valves  62  being  operated  at 
predetermined  intervals  so  as  to  cause  the 
compartments  to  successively  empty.     The 
shaft  58  revolves  at  a  predetermined  rate  of 
speed  and  in  this  connection  it  will  be  stated  90 
tnat  during  the  supply  of  milk  to  the  com- 
partments of  the  container  5,  the  shaft  58  is 
adapted  to  be  revolved  at  such  a  rate  of 
speed  as  to  enable  the  milk  to  be  held  a  pre- 
determined time  at  the  temperature  at  which  96 
the  milk  is  delivered  into  the'  container.     If 
this  time,  is,  for  instance,  say  fifteen  minutes, 
the  speea  of  the  shaft  will  be  such  as  to  make 
one  revolution  in  every  twenty-four  minutes, 
us  it  would  be  necessary' to  keep  the  milk  in  100 
the  compartments  for  a  period  of  fifteen 
minutes  and  it  will  have  to  eventually  cause 
the  filling  of  all  the  compartments. 

It  will  be  assumed  that  compartments  54, 
53,  52,  51  and  50  are  filled,  compartment  49  105 
filling,  compartment  48  empty  and  compart- 
ment 47  emptying.  After  compartment  49 
has  been  filled  and  the  spout  is  moved  over 
compartment  48  the  exnaust  valve  will  be 
closed  to  compartment  47,  as  this  compart-  110 
ment  will  have  been  emptied  by  this  time. 
The  actuating  device  for  the  exnaust  valve 
mechanism  to  be  hereinafter  referred  to  will 
then  have  to  be  moved  to  a  position  to  open 
the  outlet  of  compartment  54.  Afte  the  116 
filling  of  compartment  48,  the  spout  is  then 
moved  over  compartment  47  to  cause  the 
filling  thereof  and  the  tripping  device  will 
close  the  exhaust  valve  mechanism  of  com- 
partment 54  which  has  been  emptied  by  this  120 
time  and  the  tripping  device  will  move  on  to 
open  the  outlet  to  compartment  53  so  that 
said  compartment  can  be  emptied.  This 
operation  is  had  without  discontinuing  or 
cutting  off  the  flow  of  milk  through  the  pipe  125 
56  from  the  pasteurizer  3  and  is  ako  con- 
tinued until  all  the  milk  has  been  exhausted 
from  the  pasteurizer  3.  The  tripping  device 
or  actuating  means  for  each  of  tne  exhaust 
valve  mechanisms  62  consists  of 'an  elongated  130 


913,600 


arm  63  carried  by  the  shaft  58  and  adapted 
to  engage  a  shifting  lever  64  which  actuates 
the  exhaust  valve  mechanism.  Arranged 
below  the  container  5  is  a  common. receiving 
5  pipe  65  to  all  of  the  compartments  in  the 
container  and  communication  is  had  between 
said  pipe  65  and  each  of  the  exhaust  valve, 
mechanisms  62  by  a  branch  pipe  66. 

In  some  instances  it  has  ueen  found  ad- 

10  yantageous  to  again  pass  the  milk  through 
the  pasteurizer  3  after  it  has  been  held  a  pre- 
determined period  within  the  container  and 
for  such  purpose  a  branch  pipe  67  is  provided 
which  communicates  at  one  end  with  a  pipe 

15  65  and  at  its  other  end  with  a  two-way  valve 
casing  68,  the  valve  being  indicated  by  the 
reference  character  69.  The  pipe  32  com- 
municates at  one  end  with  the  casing  68  and 
at  its  other  end  with  the  chamber  24.  If 

20  the  valve  69  is  in  the  position  shown  in  Fig.  f , 
the  milk  is  discharged  from  the  pipe  65  into 
the  chamber  24  and  is  again  heated,  after 
which  it  is  discharged  from  the  chamber  24 
into  the  cooler  4  and  for  such  purpose  a 

25  branch  pipe'  70  provided  with  a  cut-off  71 
communicates  with  a  chamber  24  and  with 
the  conducting  pipe  72  which  opens  into  a_ 
funnel  73,  the  latter  constituting  the  en-^ 
trance  for  the  cooler  4.  The  milk  as  it  enters 

30  the  regenerative  chamber  24  has  a  tempera- 
ture or  say  145°  but  is  discharged  into  the 
cooler  at  a  temperature  of  100°.  The  milk 
leaves  the  cooler  through  the  discharge 
spout  74  at  &  temperature  of  .40°  and  is  re- 

35  ceived  in  a  vessel  75  or  other  suitable  means. 
The  milk  can  be  conducted  from  the  con- 
tainer 5  directly  to  the  cooler  and  for  such 
purpose  a  branch  conducting  pipe  76  is  pro- 
vided which  has  a  cut-off  77.  The  pipe  76 

40  communicates  with  a  valve  casing  68  and 
with  the  conducting 'pipe  72.  When  it  is 
desired  to  conduct  the  milk  at  145°  from  the 
container  5  to  the  cooler  4,  the  valve  68  is 
shifted  so  as  to  establish  communication  be- 

45  tween  the  pipes  67  and  76  and  the  valve  Z7 
shifted  so  as  to  establish  communication  be- 
tween the  pipes  76  and  72.     The  cut-off  71 
and  the  pipe  70  are  closed. 
Fahrenheit  temperatures  have  been  giwn 

50  in  the  preceding  specification',  and  in  each 

'  case,  it  will  be  ODVIOUS  that  the  pasteurizing 

temperature  at  which  the  milk  is  heated  and 

hem  is  considerably  below  the"  boiling  point 

so  that  while  the  dangerous  bacilli  are  de- 

55  st roved  or  rendered  harmless,  the  properties 
of  the  liquid  will  not  be  injured.     In  the 
drawing  and  specification,  it  is  stated  that 
the  miik  may  be  heated  to  a  temperature  of 
J45°  Fahrenheit,  but  it  will  be  understood 

60  of  course  that  this  temperature  is  given 
mcr'jjy  as  an  example  and  that  this  tem- 
perature may  vary  one  way  or  another  with- 
in a  range  of  temperature  which  will  insure 
the  pasteurization  of  the  bacilli  without  co- 

56  agulating  the  albumen  in  the  milk,  it  being 


possible  to  vary  the  temperature,  sav,  be- 
tween 140°  and  152°  Fahrenheit. 
What  1  claim  is: — 

1.  A  process  of  pasteurizing  milk  which 
consists  in  heating  the  milk  to  a  pasteurizing  70 
temperature  while  the  milk  flows,  continu- 
ously, and  then  maintaining  the  milk  at  such 
pasteurizing  temperature  and  for  such  a  pe- 
riod of  time  as  will  suffice  to  kill  or  render 
harmless  the  bacteria  without  coagulating  75 
the  albumen  in  the  milk  and  without  discon- 
tinuing the  flow  of  milk  while  being  heated. 

2.  A  process  of  pasteurizing  milk  which 
consists  in  heating  the  milk  to  a  pasteurizing 
temperature  while  the  milk  flows  continu-  80 
ou'sly,  then  maintaining  the  milk  at  such 
pasteurizing  temperature  and  for  such  a  pe- 
riod of  time  as  will  suffice  to  kill  or  render 
harmless  the  bacteria  without  coagulating 
the  albumen  therein  and  without  discontinu-  85 
ing  the  flow  of  milk  while  being  heated,  and 
then  cooling  thejnilk, 

3.  A  method  of  pasteurizing  milk  which 
consists  in  heating  a  continuously  flowing 
be  4    of  milk  to  a  temperature  of  from  140°  to"  00 
I/3-   Fahrenheit,  and  then  maintaining  the 
milk  for  such  a  predetermined  time  at  said 
temperature  as  will  suffice  to  kill  the  bacteria 
without  coagulating  the  albumen  contained 

in  the  milk  and  while  the  milk  flows  continu-  95 
ously, 

4.  A  method  of  pasteurizing  milk  compris- 
ing the    heating  of  a  continuously  flowing 
body  of  milk  to  a  temperature  of  from  140°  to 

1 52    Fahrenheit,  .then  maintaining  the  milk  100 
for  such  a  predetermined  tiriie  at  said  tem- 
perature as  will  suffice  to  kill  the  bacteria 
contained  in  the  milk  without  coagulating 
the  albumen  therein  and  without  discontinu- 
ing the  flow  of  the  milk  while  being  heated  to  105 
the  temperature  set  forth,  and  then  cooling 
the  milk. 

5.  A  method  of  pasteurizing  liquids  which 
consists  in  heating  a  continuously  flowing  liq- 
uid to  a  pasteurizing  temperature,  and  then  110 
uniformly  holding  every  portion  or  the  liquid    . 
at  such  pasteurizing  temperature  while  the 
liquid  continues  to  flow  and  for  a  period  of 
time  sufficient  to  kill  or  render  harmless  the 
bacteria  without  coagulating  the  albumen  115 
therein. 

6.  A  method  of  pasteurizing  liquids  which 
consists  in  heating  a  flowing  body  of  liquid  to 
a  temperature  of  from  1,40  to  152°  Fahren- 
heit, then  holding  the  liquid  at  such  tempera-  120 
ture  for  a  period  of  tune  sufficient  to  destroy 

or  render  harmless  the  bacteria  contained 
therein  without  coagulating  Albuminous 
matter  and  while  the  liquid  continues  to  flow 
during  the  heating  thereof.  125 

7.  A  method  of  pasteurizing  liquids,  whicl 
consists  in  heating  a  continuously  flowing 
liquid  to  a  temperature  ranging  between  140 
and  152°  Fahrenheit,  then  maintaining  such 
liquid  at  such  temperature  for  a  period  sufn-  130 


cient  to  destroy  or  render  harmless  the  bac- 
teria therein  without  destroying  albuminous 
matter  and  while  the  said  liquid  is  continu- 


albunien  or  destroying  the  cream  Une  and 
while  the  said  body  of  milk  flows  continu- 
ously. 


ously  discharging.  In  testimony  whereof  I  have  hereunto  set  it 

6       8.  A  method  of  pasteurizing  milk  which  ;  my  hand  in  presence  of  two  subscribing  wit- 
consists  in  heating  a  continuously  flowing  j  nesses. 

body  of  milk  to  a  pasteurizing  temperature  '  mcwir  IBTT  T  vr  AXTXT 

insufficient  to  coagulate  the  albumen  therein,  [  WILLMANN. 

and  then  holding  the  milk  thus  heated  for  a  •      Witnesses: 
10  period  of  time  sufficient  to  kill  the  pathogenic  I  MURIEL  I.  DAVIS, 

organisms  therein  without   coagulating  the  ;  HOWARD  B.  PECK. 


'"-a*. 


913,910. 


J.  T.  H.  PAUL. 

PASTEUBIZING  APPARATUS. 
APPLICATION  PILED  MAY  38,  1908. 


Patented  Mar.  2, 1909. 

7  SHEETS-SHEET  1, 


*  rfTtHS  CO..  VMSHJNOrON,  D.  C 


913,910. 


J.  T.  H.  PAUL. 

PASTEURIZING  APPARATUS. 

APPLIOATIOH  TILED  HAT  28,  1908. 


Patented  Mar.  2, 1909. 

7  BHIETS-8HIET  8. 


913,910. 


J.  T.  H.  PAUL. 

PASTEUBIZING  APPARATUS. 

APPLICATION  FILED  HAT  28,  1908. 


Patented  Mar.  2, 1909. 

7  SHEETS-SHEET  3. 


H*  NOKHI*  ^*r«d*  CO..   WASHINGTON.   U.  <. 


913,910. 


J.  T.  H.  PAUL. 

PASTEUBIZING  APPARATUS. 

APPLICATION  TILED  HAY  28,  1908. 


Patented  Mar.  2, 1909. 

7  SHEETS-SHEET  4. 


^^7 


913,910. 


J.  T.  H.  PAUL. 

PASTEURIZING  APPARATUS. 
APPLICATION  FILED  HAT  38,  1008. 


Patented  Mar,  2, 1909. 

7  SHEETS-SHEET  5. 


c\ 


20 


/2~ 


27 


SO 


SO 


.46 


913,910. 


J.  T.  H.  PAUL. 

PASTEURIZING  APPARATUS. 

APPLICATION  FILED  KAY  28,  1908. 


Patented  Mar.  2, 1909. 

7  SHEETS-SHEET  6. 


J.  T.  H.  PAUL. 
PASTEDBIZING  APPABATU8. 

APPLIOATIOH  FILED  MAT  28,  1908. 


Patented  Mar.  2, 1909. 

7  SHEETS-SHEET  7. 


UNITED  STATES  PATENT  OFFICE. 

JOHN  T.  H.  PAUL,  OF  CHICAGO,  ILLINOIS,  ASSIGNOR  TO  E.  GOLDMAN  &  CO.,  INC.,  OF  CHICAGO, 

ILLINOIS,  A  CORPORATION  OF  ILLINOIS. 


PASTEURIZING  APPARATUS. 


No.  913,910. 


Specification  of  Letters  Patent.  Patented  March  2,  1909. 

Application  filed  May  28,  1908.     Serial  No.  435,443. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOHN  T.  H.  PAUL,  a 
citizen  of  the  United  States,  residing  at  Chi- 
cago, in  the  county  of  Cook  and  State  of  Illi- 
5  nois,  have  invented  a  new  and  useful  Im- 
provement in  Pasteurizing  Apparatus,  of 
which  the  following  is  a  specification. 

My  invention  relates  to  improvements  in 
the  class  of  pasteurizers  in  which  the  mate- 

10  rial  to  be  pasteurized,  contained  in  pack- 
ages— as  liquids  in  bottles — is  caused  to 
travel  slowly  and  intermittently  through  a 
series  of  compartments  containing  water  at 
successive  temperatures  increasing  to  that 

15  required  for  effecting  pasteurization  and 
thereafter  decreasing,  the  packages  being  in- 
tercepted in  each  compartment  and  carried 
about  therein,  by  intermittent  motion,  or 
rotary  carriers. 

20  In  the  accompanying  drawings,  Figure  1  is 
a  plan  view  of  t.'ie  apparatus;  Fig.  2  is  a  view 
of  the  same  in  side  elevation,  and*  Fig.  3,  an 
end  view;  Fig.  3a  is  a  broken  view  in  front 
elevation  of  the  mutilated  driving  member 

25  <>f  t'-e  intermittent-motion  device;  Fig.  4  is 
an  enlarged  section  on  line  A,  Fig.  1,  and 
Fig.  5,  a  similar  section  on  line  B,  Fig.  2; 
Fig.  6  is  a  section  on  line  C,  Fig.  5,  and  Fig.  7, 
a  section  on  line  D,  Fig.  4;  Fig.  8  is  a  per- 

30  spective  view  of  the  tank  in  longitudinal 
section,  showing  its  division  into  compart- 
ments which  are,  for  the  most  part,  inter- 
communicating; Fig.  9  shows  a  steam-jet 
device  in  longitudinal  section  for  heating  and 

35  circulating  the  water  in  the  pasteurizing 
compartments,  and  Figs.  10  and  11  are  sec- 
tional views  respectively  of  a  thermostat- 
device  and  an  air-pressure  valve-device  for 
'controlling  the  operation  of  the  steam-jet 

?40  device. 

For  the  purpose  of  the  following  descrip- 
tion, the  material  to  be  treated  may  be  con- 
sidered to  be  beer  in  bottles. 

The  tank  12  is  shown  of  oblong  rectangular 

45  form  and  is  divided  into  compartments,  of 
which  six  are  shown  (Fig.  8)  by  similar  ver- 
tical double  partitions  13,  14,  15  and  16,  each 
forming  between  its  sections  an  insulating 
air-space,  and  a  single  central  partition  17 

50  extending  to  a  lesser  height  in  the  tank  than 
t]  c  others.  A  port  18  in  the  upper  part  of 
the  partition  14  connects  the  compartments 
22  and  23  and  the  latter  communicates  with 
the  compartment  24  through  a  port  19  in  the 

55  lower  part  of  the  partition  13;  the  compart- 


ments 25  and  26  communicate  through  a 
port  20  in  the  upper  part  of  the  partition  16, 
but  the  compartments  26  and  21  do  not  in- 
tercommunicate directly  and  the  compart- 
ments 21  and  22,  which  form  the  pasteurizing  60 
compartment,  communicate  over  the  upper 
edge  of  the  relatively  lower  partition  17  and 
through  the  bottom  of  the  latter  near  its  op- 
posite ends.  It  would,  of  course,  be  possible 
to  construct  the  tank  in  sections  joined  to-  65 
gether  and  forming  the  compartments. 

A  shaft  27  extends  lengthwise  and  cen- 
trally through  the  tank,  being  journaled  in 
the  ends  thereof  and  in  the  partitions.  Ro- 
tary basket  or  receptacle  carriers  28  are  se-  70 
cured  on  the  shaft  to  turn  with  it,  one  in 
each  compartment,  and  are  all  of  the  pre- 
ferred wheel-construction  best  illustrated  of 
the  one  represented  in  Figs.  4  and  7:  A  pair 
of  similar  annular  rims  29,  29  are  connected  75 
by  rock-shafts  30  journaled  at  uniform  in- 
tervals apart  in  and  extending  between  the 
rims  which  are  rigidly  connected  by  spokes 
31  with  the  central  nub  32  secured  on  the 
shaft  27.  The  rock-shafts  carry  on  corre-  80 
spending  ends  cranks  33  which  are  fastened 
to  an  annular  run  34  connected  by  spokes  35 
with  a  ring  36  supported  concentrically  of 
the  rim  34  by  rotatably  surrounding  an  an- 
nular hub  37,  which  is  fastened  eccentrically  85 
upon  the  shaft  27  to  rotate  with  it.  The 
rim  34  thus  rotates  with  the  shaft  and  af- 
fords an  eccentric  connection  therewith  of 
the  cranks  for  turning  them  as  and  for  the 
purpose  hereinafter  described.  On  each  90 
rock-shaft  is  secured  to  turn  with  it  a  basket- 
holder  38. 

To  drive  the  shaft  27  it  carries  on  one  end 
a  gear-wheel  39  to  be  engaged  by  an  inter- 
mittent drive  of  the  preferred  construction  95 
illustrated,  comprising  a  rotary  shaft  40 
journaled  in  suitable  bearings  and  carrying 
on  one  end  a  mutilated  gear  41  consisting  of 
worm-sections  42  extending  part  way  about 
the  shaft  and  straight  teeth  43  extending  100 
about  the  remaining  portion  of  the  shaft's 
circumference  and  joining  the  ends  of  suc- 
cessive worm-sections.  On  the  opposite 
end  of  the  shaft  40  is  a  worm-wheel  44  mesh- 
ing with  a  worm  45  on  the  drive-shaft  46,  105 
wliich  is  j  ournaled  in  suitable  bearings  and  car- 
ries on  one  end  a  belt-pulley  47  and  on  its  oppo- 
site end  a  beveled  pinion  48  meshing  with  a 
similar  pinion  49  on  a  shaft  50  journaled  in 
bearings  on  the  base  of  the  partition  17.  HO 


913,910 


The  shaft  50  carries  on  each  end  a  shielded 
agitator  51  in  an  opening  in  the  base  of  the 
partition  to  act  upon  the  water  in  both  com- 
partments 21  and  22,  as  and  for  the  purpose 
5  hereinafter  explained. 

A  gear-wheel  52  on  the  end  of  the  shaft  27 
carrying  the  gear  39  meshes  with  an  idler  53, 
which  in  turn  meshes  with  a  pinion  54  on  a 
shaft  55  journaled,  like  the  idler  53  and 

10  shaft  27,  in  bearings  in  a  frame  56  at  the  ad- 
jacent receiving  end  of  the  tank  and  carry- 
ing a  pair  of  sprockets  57  connected  by  in- 
clined chains  58  with  similar  sprockets  59  on 
a  shaft  60  journaled  in  bearings  on  a  lower 

15  frame  61.  At  the  opposite,  delivery  end  of 
the  tank  is  provided  a  frame  156  like  the 
frame  56  and  having  journaled  in  it  a  shaft 
155  carrying  sprockets  157  connected  by  in- 
clined chains  158  with  similar  sprockets  159 

20  on  a  shaft  160  journaled  in  a  lower  frame 
161,  all  as  at  the  receiving  end  of  the  tank, 
except  that  the  chains  158,  forming  a  con- 
veyer, must  travel  in  the  direction  opposite 
that  in  which  the  conveyer-chains  58  travel, 

25  and  to  that  end  are  suitably  geared  to  the 
shaft  27,  as  indicated  in  Fig.  1,  by  the  inter- 
position in  the  gear-train  of  an  additional 
idler.  On  each  pair  of  the  chains  58  and  158 
are  fastened  at  uniform  intervals  apart  plat- 

30  forms  62,  each  consisting,  as  its  preferred 
construction,  of  a  rectangular  frame  (Fig.  1 ) 
in  which  rollers  63  are  journaled,  with  one 
end  of  the  frame  pivotally  connected  with 
the  pair  of  chains  and  the  other  end  con- 

35  nected  therewith  by  links  64,  whereby  the 
roller  platforms  are  rendered  flexible  to 
adapt  them  to  pass  freely  about  -the  sprock- 
ets and  always  occupy  a  horizontal  position 
in  their  travel  along  the  inclined  way  of  the 

40  conveyer  to  properly  support  baskets  65 
filled  with  bottles  containing  the  beer  to  be 
received  into  and  delivered  from  the  tank. 
The  platform-rollers  facilitate  imposing  the 
boxes  on  and  removing  them  from  the  plat- 

45  forms. 

As  will  be  hereinafter  more  fully  ex- 
plained, the  operation  of  the  machine  in- 
volves intermittent  rotation  of  the  shaft  27 
to  bring  a  longitudinal  series  of  the  holders 

50  38  on  successive  carriers  28  in  horizontal 
alinement  with  the  feed  and  discharge  posi- 
tions of  the  baskets  65,  so  that  each  alter- 
nate time  that  the  carriers  are  arrested  a 
fresh  box  may  be  introduced  into  place  upon 

55  the  first  carrier,  and  the  baskets  ahead  of  it 
advanced  upon  successive  carriers,  while  the 
aiming  basket  on  the  final  carrier  is  ad- 
vanced out  of  the  tank  upon  the  delivery- 
carrier.  To  effect  the  automatic  advance- 

60  ment  of  the  baskets  upon  successive  holders 
38  a  rod  66  is  supported  to  adapt  it  to  be  re- 
ciprocated longitudinally  in  bearings  pro- 
vided on  the  horizontal  ends  of  arms  67  of 
inverted-L  shape  rising  at  intervals  from  the 

65  tank-ends  and  partitions  between  them  to 


extend  the  rod-bearings  along  the  longitudi- 
nal center  of  the  tank,  and  pusher-fingers  68 
depend  at  proper  intervals  rigidly  from  the 
rod  to  engage  the  rear  ends  of  the  baskets. 
For  reciprocating  this  rod  it  has  a  link-con-  70 
nection  69  with  a  horizontal  crank-arm  70 
on  the  upper  end  of  a  vertical  rock-shaft  71 
(Fig.  3)  journaled  in  bearings  respectively  in 
the  flange  on  the  upper  edge  of  the  tank  and 
in  a  frame  72,  and  this  vertical  shaft  carries  75 
on  its  lower  end  a  segmental  pinion  73  mesh- 
ing with  a  rack  74  supported  for  longitudi- 
nally reciprocable  movement  in  the  frame 
72.  In  this  frame  is  also  journaled  a  shaft 
75  provided  with  a  toothed  wheel  1 75  which  80 
meshes  with  a  pinion  140  on  a  shaft  40,  the 
shaft  75  carrying  a  cam  76  of  the  construc- 
tion shown,  adapting  it  by  engagement  with 
it  of  a  stud  77  depending  from  the  rack  to  re- 
ciprocate the  latter  by  a  partial  rotation  of  85 
the  shaft  40. 

An  important  feature  of  the  present  in- 
vention is  that  of  the  circulation  of  the  water 
in  the  tank,  to  maintain  that  in  each  end- 
compartment  24  and  25  at  practically  the  <>o 
same  temperature  (about  25  R.  for  beer), 
that  in  each  intermediate  compartment  23 
and  26  at  practically  the  same  temperature 
of  40°  R.  (for  beer)  and  that  in  each  central 
compartment  21  and  22  at  the  pasteurizing  &5 
temperature,  which  is  about  48°  R.  for  beer; 
and  the  course  of  circulation  is  that,  as  in- 
dicated by  arrows  (Figs.  2  and  8),  from  the 
compartments  21  and  22  through  the  upper 
port  18  into  the  attemperatmg-convpart-  100 
ment  23,  thence  through  the  lower  port  19 
into  the  receiving-compartment  24,  thence 
through  a  pipe  78  (only  indicated  in  Fig.  8) 
into  the  delivery-compartment  25,  and  From 
the  latter  through  the  upper  port  20  into  the  105 
attemperating-compartment  26.  For  pro- 
ducing the  circulation  and  heating  the  water 
for  the  pasteurizing  action  the  jet-pump  de- 
vice 79  is  provided  which  is  most  clearly 
illustrated  in  Fig.  9,  with  a  steam-supply  110 
pipe  80  leading  into  its  casing  and  its  valve- 
stem  81  connected  for  automatic  control  of 
the  device  with  a  spring  -  retracted  dia- 
phragm 82  actuated  by  air-pressure  directed 
against  it  through  a  pipe  83.  The  flow  of  115 
air  under  pressure  to  the  diaphragm  is  auto- 
matically controlled  by  the  valve-device  84 
most  clearly  illustrated  in  Fig.  11  and  in- 
volving the  adjustable  spring  -  supported 
ball-valve  85  interposed,  in  a  vented  casing  120 
86,  between  the  air-pressure  supply-pipe  87 
and  the  pipe  83,  the  control  of  the  valve  be- 
ing effected  by  a  lever  88  engaging  at  one 
end  with  the  stem  89  for  setting  the  valve  S.r> 
and  at  its  opposite  end  with  the  diaphragm  125 
189  of  a  thermostat-device  90,  the  part  of 
which  outside  the  casing  86  is  shown  in  Fig. 
10  and  is  connected  with  the  part  thereof 
within  said  casing  by  a  tube  91.  The  hole 
186  shown  to  be  provided  in  the  casing  86  ren-  130 


913,910 


ders  it  open  to  the  atmosphere  to  expose 
thereto  the  diaphragm  189. 

The  mechanism  shown  in  Figs.  9  to  1 1 ,  in- 
clusive, and  which  is  used  by  preference  in 
5  connection  with  the  present  invention,  is 
fully  shown  and  described  in  my  United 
States  Letters  Patent  No.  886,012,  dated 
April  28,  1908,  and  need  not,  therefore,  be 
more  elaborately  described  herein.  This 

10  mechanism  is  duplicated  on  opposite  sides  of 
the  tank,  with  a  flow-pipe  93  leading  into  the 
casing  of  the  steam-jet  pump  from  a  pipe  94 
which  connects  the  two  compartments  21 
and  26  near  their  upper  ends  outside  the 

15  tank,  and  a  discharge-pipe  95  leading  from 
the  pump  into  the  lower  part  of  the  com- 
partment 22.  The  tank  is  provided  with  an 
overflow-pipe  96  (Fig.  1)  leading  preferably 
to  a  sewer  (not  shown),  and  draw-off  cocks 

20  97  are  shown  on  the  lower  parts  of  the  com- 
partments. 

To  start  with,  the  tank  is  filled  with  cold 
water,  which  may  be  introduced  in  any  de- 
sired manner,  as  through  its  open  top  by 

25  means  of  a  hose.     The  jet-pump,  by  its  op- 
eration, draws  water  through  it  from  the  up- 
Eer  parts  of  the  compartments  26  and  21, 
eats  it  and  discharges  it  in  the  heated  con- 
dition into  the  bottom  part  of  the  compart- 

30  ment  22,  and  the  water  so  heated  circulates 
in  the  two  compartments  21  and  22  over  and 
under  the  partition  17,  under  the  action  of 
the  agitators  51,  to  eventually  raise  the  wa- 
ter therein  and  maintain  it  at  the  pasteuriz- 

35  ing  temperature.  From  the  compartment 
22  the  circulation  proceeds  in  the  manner 
hereinbefore  described  to  heat  and  maintain 
the  water  in  each  compartment  23  and  26  at 
the  required  temperature  for  preparing  the 

40  bottles  to  enter  the  pasteurizing  central 
compartments  (which  form  practically  a  sin- 
gle compartment),  and  to  heat  and  maintain 
the  water  in  the  end-compartments  at  the 
required  temperature  to  adapt  them,  respec- 

45  tively,  to  receive  the  cold  bottles  without 
danger  of  fracturing  them  and  deliver  the 
same  to  the  atmosphere  with  like  lack  of  dan- 
ger. 

With  the  circulation  thus  proceeding,  the 

50  operation  of  the  machine  is  as  follows:  Rota- 
tion of  the  shaft  46,  which  maintains  the  agi- 
tators 51  in  constant  motion,  slowly  drives 
the  shaft  40  continuously  to  cause  the  muti- 
lated-gear  device  41  to  turn  the  carrier-shaft 

55  27  through  part  of  a  rotation  by  the  action  of 
the  worm-sections  42  and  then,  by  engage- 
ment of  the  tooth-sections  43  with  the  gear 
39,  arrest  the  rotation  of  the  carrier-shaft 
until  the  worm-sections  again  engage  said 

60  gear.  The  arrangement  is  such  as  to  cause 
each  engagement  of  the  worm-sections  42 
with  the  gear  to  turn  each  of  the  carriers  28 
one  -  half  the  distance  between  successive 
holders  38,  so  that  with  each  carrier  provided 

65  with  ten  holders,  as  shown,  it  requires  two 


actions  of  said  worm-sections  to  bring  a  lon- 
gitudinal series  of  the  holders  into  registra- 
tion with  the  receiving  and  delivery  points  on 
the  tank-ends,  one  of  such  actions  serving  to 
remove  the  holders  out  of  that  registration  70 
and  out  of  the  return-path  of  the  pusher-fin- 
gers for  the  purpose  hereinafter  explained. 
This  rotating  shaft  27  furthermore  drives 
the  conveyers  at  corresponding  speed,  that 
at  the  receiving-end  of  the  tank  being  sup-  75 
plied  with  baskets  65  containing  the  beer- 
bottles  by  an  attendant  who  places  such  a 
basket  on  each  lowermost  patrorm  62  as  it 
arrives  in  position  to  receive  the  same.  The 
movements  of  the  parts  are  so  timed  that  80 
with  a  basket  conveyed  to  the  receiving- 
point  on  the  tank  the  carriers  28  will  be  ar- 
rested to  aline  a  longitudinal  series  of  holders 
38  with  that  point,  and  the  shaft  40,  in  ro- 
tating, turns  the  cam  76  to  move  the  rack  74  85 
in  the  direction  to  so  turn  the  shaft  71  as  to 
cause  it  to  move  the  rod  66  in  the  direction 
toward  the  delivery-end  of  the  tank,  thereby 
engaging  with  the  aforesaid  basket  a  pusher- 
finger  68  then  behind  it,  to  advance  that  90 
basket  upon  the  holder  38  in  position  to  re- 
ceive it  on  the  first  rotary  carrier  28.  The 
next  partial  turn  of  the  series  of  carriers 
takes  the  basket  out  of  the  return-path  of 
the  fingers  68,  permitting  the  cam  to  return  95 
them  to  normal  position,  wherein  the  first 
finger  will  be  behind  the  next  basket  brought 
by  the  conveyer  into  the  receiving  position. 
The  next  partial  turn  of  the  carriers  brings 
the  next  succeeding  holder  on  the  first  car-  100 
rier  into  position  to  receive  the  basket  then  in 
place  to  be  advanced  by  the  first  pusher-fin- 
ger. In  this  way  all  the  carriers  become 
filled  with  the  baskets,  and  each  is  intermit- 
tently rotated  in  each  compartment  to  sub-  105 
ject  the  bottles  for  the  proper  prolonged  pe- 
riod to  the  temperature  in  that  compart- 
ment, and  at  the  end  of  each  period  of  such 
subjection  baskets  in  proper  position  are 
transferred  to  the  successive  compartments  110 
to  be  preliminarily  heated  in  the  compart- 
ment 23  after  being  warmed  in  the  compart- 
ment 24  and  thus  prepared  to  enter  the  com- 
partments 22  and  21  to  be  pasteurized  there- 
in, whence  they  enter  the  compartment  26  115 
for  preliminary  reduction  therein  of  their 
temperature  and  then  attain  the  compart- 
ment 25  for  successive  delivery  from  the  top 
thereof  at  about  atmosphere  temperature  to 
the  conveyer  at  that  end  of  the  tank,  from  120 
the  discharge  end  of  which  an  attendant  re- 
moves them  in  succession. 

As  will  be  observed,  by  the  crank-connec- 
tion 33  between  the  eccentric  rim  34  and 
each  rock-shaft  30  of  the  respective  carrier  125 
28,  correspondingly  with  which  the  rim  ro- 
tates, the  holders  on  each  carrier  are  main- 
tained at  all  times  in  required  horizontal  po- 
sition to  support  in  that  position  the  bas- 
kets 65.  130 


913,910 


What  I  claim  as  new,  and  desire  to  secure 
by  Letters  Patent,  is — 

1.  In  a  pasteurizing-apparatus,  the  com- 
bination of  a  tank  for  the  liquid  containing  a 
5  series  of  compartments  forming  in  succession 
intercommunicating  receiving,  attemperat- 
ing  and  pasteurizing  compartments,  a  second 
attemperating-compartment  non-communi- 
on ting  with  the  pasteurizing-compartment 

10  and  a  delivery-compartment  communicating 
with  said  second  attemperating-compart- 
ment, a  pipe-connection  between  the  end- 
compartments,  a  heater  and  pump  for  circu- 
lating back  and  forth  the  liquid  in  said 

15  pasteurizing-compartment  and  heating  it  in 
circulation,  and  means  for  conveying  ma- 
terial to  be  pasteurized  successively  through 
the  compartments  from  the  receiving  end  of 
the  tank. 

20  2.  In  a  pasteurizing-apparatus,  the  com- 
bination of  a  tank  for  the  liquid  containing  a 
series  of  compartments  forming  in  succession 
intercommunicating  receiving,  attemperat- 
ing  and  pasteurizing  compartments,  a  second 

25  attemperating  compartment  non-communi- 
cating with  the  pasteurizing-compartment 
and  a  delivery-compartment  communicating 
with  second  attemperating-compartment,  a 
pipe-connection  between  the  end-compart- 

30  ments,  a  heater  and  pump  connected  with  said 
pasteurizing  and  second  attemperating  com- 
partments at  their  upper  parts  to  take  liquid 
from  both  and  heat  it  in  circulation  and  dis- 
charging into  the  lower  part  of  the  pasteuriz- 

35  ing-compartment,  and  means  for  conveying 
material  to  be  pasteurized  successively 
through  the,  compartments  from  the  receiv- 
ing-end of  the  tank. 

3.  In  a  pasteurizing-apparatus,  the  com- 
40  )  ination  of  a  tank  for  the  liquid  containing 

partitions  forming  in  series  a  receiving  and 
an  attemperating  compartment  with  a  lower 
port  in  the  interposed  partition,  a  pasteuriz- 
ing compartment  with  an  upper  port  in  the 

45  next  partition,  a  second  attemperating-com- 
partment having  no  direct  communication 
with  said  pasteurizing-compartment  and  a 
delivery-compartment  with  an  upper  port  in 
its  forming-partition,  a  pipe-connection  be- 

50  tween  the  end-compartments,  a  heater  and 
pump  connected  with  said  pasteurizing  and 
second  attemperating  compartments  at  their 
upper  parts  to  take  liquid  from  both  and 
heat  it  in  circulation  and  discharging  into  the 

55  lower  part  of  the  pasteurizing-compartment, 
and  means  for  conveying  material  to  be 
pasteurized  successively  through  the  com- 
partments from  the  receiving-end  of  the  tank. 

4.  In  a  pasteurizing-apparatus,  the  com- 
00  bination  or  a  tank  for  the  liquid  containing 

insulating  partitions  forming  in  series  a 
receiving  and  an  attemperating  compartment 
with  a  lower  port  in  the  interposed  partition, 
a  pasteurizing  compartment  with  an  upper 
65  port  in  the  next  partition,  asecond  attemperat- 


ing-compartment having  no  direct  communi- 
cation with  said  pasteurizing-compartment 
and  a  delivery-compartment  with  an  upper 
port  in  its  forming-partition,  a  pipe-connec- 
tion bet  ween  the  end-compartments,  a  parti-  70 
tion,  in  the  pasteurizing-compartment  divid- 
ing it  into  sections  intercommunicating  at 
the  top  and  bottom  of  said  partition,  an  agi- 
tator-device in  the  communication  between 
said  sections  provided  with  means  for  driving  75 
it,  a  heater  and  pump  connected  with  said 
pasteurizing  and  second  attemperating  com- 

Eartments  at  their  upper  parts  to  take  liquid 
•om  both  and  heat  it  in  circulation  and  dis- 
charging into  the  lower  part  of  the  pasteuriz-  80 
ing -compartment,  and  means  for  convey- 
ing material  to  be  pasteurized  successively 
through  the  compartments  from  the  receiv- 
ing-end of  the  tank. 

5.  In  a  pasteurizing-apparatus,  the  com-  85 
bination  of  a  tank  containing  a  series  of  com- 
partments for  the  liquid  at  different  tempera- 
tures, a  rotary  carrier  in  each  compartment, 
holders  supported  at  uniform  intervals  about 
the  carriers,  intermittent  driving  means  for  90 
the  carriers  operating  to  partially  turn  them 

at  intervals  to  aline,  by  one  partial  turn,  a 
longitudinal  series  of  the  holders  with  the 
feed  and  delivery  ends  of  the  tank  and  by  the 
next-succeeding  partial   turn  to   take   said  95 
series  out  of  such  alinement  and  thereby 
leave  unobstructed  by  holders  the  path  be- 
tween said  ends,  and  reciprocating  pushing- 
devices  on  the  tank  for  positively  engaging 
baskets  imposed  on  said  alining  holders  to  10( 
advance  them,  for  the  purpose  set  forth. 

6.  In  a  pasteurizing-apparatus,  the  com- 
bination of  a  tank  containing  a  series  of  com- 
partments for  the  liquid  at  different  temper- 
atures, a  rotatable  shaft  extending  length-  lOa 
wise  through  the  tank,  a  carrier  in  each  com- 
partment on  said  shaft  consisting  of  a  wheel 
provided  with  rock-shafts  at  intervals  about 

its  peripheral  portion,  a  ring  rotatably  sup- 
ported on  said  shaft  eccentrically  of  the  11C 
wheel  and  cranks  connecting  said  rock- 
shafts  and  ring,  holders  on  the  rock-shafts 
and  intermittent  driving-means  for  said 
shaft,  for  the  piirpose  set  forth. 

7.  In  a  pasteurizing-apparatus,  the  com-  11J 
bination  of  a  tank  containing  a  series  of  com- 
partments for  the  liquid  at  different  temper- 
atures,  a  rotary  carrier  in  each  compart- 
ment, holders  supported  at  uniform  inter- 
vals about  the  carriers,  intermittent  driving-  120 
means  for  the  carriers  operating  to  partially 
turn  them  at  intervals  to  aline,  by  one  par- 
tial turn,  a  longitudinal  series  of  the  holders 
with  the  feed  and  delivery  ends  of  the  tank 
and  by  the  next-succeeding  partial  turn  to  121 
take  said  series  out  of  such  alinement  and 
thereby  leave  unobstructed  by  holders  the 
path  between  said  ends,  a  rod  supported  in 
bearings  on  said   tank  to   be  reciprocated 
lengthwise,  pusher-fingers  depending  at  in-  130 


913,910 


tervals  from  said  rod  into  the  path  of  baskets 
on  said  alining  holders,  and  a  cam-actuated 
connection  between  said  rod  and  driving- 
means  for  moving  the  rod  with  each  partial 
5  turn  of  said  carriers,  for  the  purpose  set  forth. 

8.  In  a  pasteurizing-apparatus,  the  com- 
bination of  a  tank  containing  a  series  of  com- 
partments for  the  liquid  at  different  temper- 
atures, a  rotatable  shaft  extending  length- 

10  wise  through  the  tank,  a  carrier  in  each  com- 
partment on  said  shaft,  holders  supported  at 
uniform  intervals  about  the  carriers,  inter- 
mittent driving-means  for  said  shaft  operat- 
ing to  partially  turn  the  carriers  at  intervals 

15  to  aline  longitudinal  series  of  the  holders 
with  the  feed  and  delivery-ends  of  the  tank, 
a  rod  supported  in  bearings  on  said  tank  to 
be  reciprocated  lengthwise,  pusher-fingers 
depending  at  intervals  from  said  rod  into 

20  the  path  of  boxes  on  said  alining  holders,  a 
vertical  rock-shaft  having  a  crank-connec- 
tion with  said  rod,  a  rack-and-pinion  drive 
for  said  rock-shaft,  and  a  rotatably  support- 
ed cam  engaging  with  the  rack  and  geared 

25  to  said  driving-means,  for  the  purpose  set 
forth.  • 

9.  In  a  pasteurizing-apparatus,  the  com- 
bination of  a  tank  containing  a  series  of  com- 
partments for  the  liquid  at  different  temper- 

30  atures,  a  rotatable  shaft  extending  length- 
wise through  the  tank,  a  carrier  in  each  com- 
partment on  said  shaft,  holders  supported  at 
uniform  intervals  about  the  carriers,  inter- 
mittent driving-means  for  said  shaft  operat- 

35  ing  to  partially  turn  the  carriers  at  intervals 
to  aline  longitudinal  series  of  the  holders 
with  the  feed  and  delivery  ends  of  the  tank, 
and  a  conveyer  geared  to  said  shaft  at  an  end 
of  the  tank  and  consisting  of  sprockets  with 

40  endless  chains  connecting  them  and  plat- 
forms at  intervals  on  said  chains  on  flexible 
supports  thereon  normally  maintaining  the 
platforms  in  horizontal  position. 

10.  In  a  pasteurizing-apparatus,  the  com- 
45  bination  of  a  tank  containing  a  series  of  com- 
partments for  the  liquid  at  different  temper- 
atures, a  rotatable  shaft  extending  length- 
wise through  the  tank,  a  carrier  in  each  com- 
partment on  said  shaft,  holders  supported  at 

50  uniform  intervals  about  the  carriers,  inter- 
mittent driving  means  for  said  shaft  operat- 
ing to  partially  turn  the  carriers  at  intervals 
to  aline  longitudinal  series  of  the  holders 
with  the  feed  and  delivery  ends  of  the  tank, 

55  and  a  conveyer  geared  to  said  shaft  at  an  end 
of  the  tank  and  consisting  of  sprockets  with 
endless  chains  connecting  them,  platforms 


hinged  at  their  advance-ends  to  said  chains 
and  legs  pivotally  connecting  the  opposite 
ends  of  the  platforms  to  said  chains,  for  the  60 
purpose  set  forth. 

11.  In  a  pasteurizing-apparatus,  the  com- 
bination of  a  tank  containing  a  series  of  com- 
partments for  the  liquid  at  different  tem- 
peratures,   a     rotatable     shaft     extending  65 
lengthwise  through  the  tank,   a  carrier  in 
each   compartment   on  said  shaft,   holders 
supported  at  uniform  intervals   about  the 
carriers,  intermittent  driving-means  for  said 
shaft  operating  to  partially  turn  the  carriers  70 
at  intervals  to  aline  longitudinal  series  of  the. 
holders  with  the  feed  and  delivery  ends  of 
the  tank,  a  conveyer  geared  to  said  shaft  at 
the  receiving  end  of  the  tank  to  carry  pack- 
ages to  said  end  and  consisting  of  sprockets  75 
with  endless   chains   connecting  them   and 
platforms   at   intervals   on  said   chains   on 
flexible   supports    thereon   normally   main- 
taining the  platforms  in  horizontal  position, 
and  a  similar  conveyer  geared  to  said  shaft  80 
at  the  delivery  end  of  the  tank  to  carry  pack- 
ages away  from  said  end,  for  the  purpose 
set  forth. 

12.  In  a  pasteurizing-apparatus,  the  com- 
bination of  a  tank  containing  a  series  of  com-  85 
partments  for  the  liquid  at  different  tem- 
peratures, a     rotatable     shaft     extending 
lengthwise  through  the  tank,   a  carrier  in 
each   compartment  on  said  shaft,   holders 
supported  at  uniform  intervals   about  the  90 
carriers,   intermittent      driving-means      for 
said  shaft  operating  to  partially  turn  the 
carriers  at  intervals  to  alme,  by  one  partial 
turn,  a  longitudinal  series  of  said  holders 
with  the  receiving  and  delivery  ends  of  the  95 
tank,   and  by  the  next-succeeding  partial 
turn  to  take  said  series  out  of  such  aline- 
ment   and  thereby  leave  unobstructed  by 
such  holders  the  path  between  said  ends, 
endless-chain  conveyers  geared  to  opposite  100 
ends  of  said  shaft  respectively  to  carry  pack- 
ages  toward  said   receiving-end   and   from 
said  delivery-end,  and  provided  with  plat- 
forms at  intervals,  and  reciprocating  push- 
ing devices  on  the  tank  operatively  connect-  105 
ed  with  said  driving  means  to  positively  en- 
gage baskets  imposed  on  said  alining  holders 
and  platforms  aiming  therewith  to  advance 
said  baskets,  for  the  purpose  set  forth. 

JOHN  T.  H.  PAUL. 

In  presence  of— 
W.  T.  JONES, 

R.  A.  SCHAEFER. 


H.  M.  A.  HARDERS. 
PASTEUBIZfflG  APPABATU8. 

APPLICATION  FILED  IOV.  16,  1907. 


915,765. 


Patented  Mar.  23, 1909. 

7  SHEETS-SHEET  1. 


TMK  HOmKI*  MTCJCS  COS  WASHIMOTOM.   P.  C. 


915,765. 


H.  M.  A.  HARDERS. 

PASTEURIZING  APPARATUS. 
APPLIOATIOS  PILED  HOV.  18,  1907. 


Patented  Mar.  23, 1909. 

7  SHEETS-SHEET  3. 


JLtiomeytf , 


915,765. 


E.  M.  A.  HARDERS. 
PASTEUBIZIHG  APPABATUS. 

APPLICATION  FILED  HOV.  16,  1907. 


Patented  Mar.  23, 1909. 

7  SHEETS-SHEET  3. 


»  UTS*,  eo.  vAMr/Marbw.  ».  e 


H.  M.  A.  HARDERS. 

PASTEDBIZINa  APPABATUS. 

APPLIOATI01T  FILED  50V.  16,  1907. 


915,765. 


Patented  Mar.  23, 1909. 

7  BKEETS-SHEET  4. 


* )  •«  hdW  ir—""———— 


915,765, 


H.  M.  A.  HARDERS. 

PASTEOEIZING  APPABATUS. 

APPLICATION  FILED  HOT.  16,  1907. 


Patented  Mar.  23, 1909. 

7  SHEETS-SHEET  6. 


CL. 


d 


Ht  MOMK'S  *STt*3  CO..  ' 


915,765. 


H.  M.  A.  HARDERS. 
PASTEUBIZHTG  APPARATUS. 

APPLIOATIOH  FILED  HOT.  16,  1907. 


Patented  Mar.  23, 1909. 

7  SHEETS-SHEET  6. 


*,  »0««|«  rarcnc*.  •»»NI»OTO«.  «  «. 


915,765. 


H.  M.  A.  HARDERS. 

PASTEURIZING  APPARATUS. 

APPLIOATIOH  FILED  HOV.  16,  1907. 


Patented  Mar.  23, 1909. 

T  SHEETS— SHEET  7. 


J^nventor; 


THE   WOTWIS   rtTfKS  CO..  WASHINGTON.   D.  C. 


UNITED  STATES  PATENT  OFFICE. 


HARTWIG  M.  A.  HARDERS,  OF  MILWAUKEE,  WISCONSIN,  ASSIGNOR  OF  ONE-HALF  TO  GUSTAV 
C.  BECHERER,  OF  MILWAUKEE,  WISCONSIN. 


PASTEURIZING  APPARATUS. 


No.  915,765. 


Specification  of  Letters  Patent.  Patented  March  23,  1909. 

Application  filed  November  16,  1907.     Serial  No.  402,435. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  HARTWIG  M.  A.  HAR- 
DERS, a  citizen  of  the  United  States,  residing 
at  Milwaukee,  in  the  county  of  Milwaukee 
5  and  State  of  Wisconsin,  have  invented  cer- 
tain new  and  useful  Improvements  in  Pas- 
teurizing Apparatus,  of  which  the  follow- 
ing is  a  specification,  reference  being  had  to 
the  accompanying  drawing,  forming  a  part 

10  thereof. 

This  invention  relates  more  particularly 
to  apparatus  for  successively  subjecting  bot- 
tled beverages  and  the  like,  such  as  beer,  to 
a  pasteurizing  bath.  Its  main  objects  are 

15  to  facilitate  and  expedite  the  operations  of 
handling  and  pasteurizing  bottled  beverages 
such  as  beer,  in  such  a  manner  that  they 
may  be  conveniently  delivered  from  a  bottle 
filling  machine  directly  to  the  pasteurizing 

20  apparatus,  and  in  turn  delivered  directly 
from  the  pasteurizing  apparatus  to  a  labeling 
machine;  to  gradually  raise  the  bottles  and 
their  contents  to  a  pasteurizing  tempera- 
ture, then  hold  them  at  that  temperature 

25  lor  the  requisite  period  to  secure  the  desired 
result,  and  finally  reduce  their  temperature 
gradually  before  they  are  delivered  from  the 
apparatus;  to  perform  the  pasteurizing 
operations  automatically  without  special 

30  care  on  the  part  of  operators  or  attendants ; 
and  generally  to  improve  the  construction 
and  operation  of  apparatus  of  this  class. 

It  consists  in  certain  novel  features  of  con- 
struction and  in  the  peculiar  arrangement 

35  and  combinations  of  parts  as  hereinafter 
particularly  described  and  pointed  out  in 
the  claims. 

In  the  accompanying  drawing  like  char- 
acters designate  the  same  parts  in  the  sev- 

40  era!  figures. 

Figure  1  is  a  vertical  longitudinal  section 
on  the  line  1  1,  Fig.  2,  of  apparatus  embody- 
ing the  invention;  Fig.  2  is  a  plan  view  and 
partial  horizontal  section  on  the  line  2  2, 

45  Fig.  1  of  the  apparatus,  the  cover  or  top  of 
the  tanks  or  casing  being  removed;  Fig.  3  is 
an  end  elevation  on  an  enlarged  scale  as 
viewed  from  the  left  relative  to  Figs.  1  and 
2 :  Fig.  4  is  an  enlarged  vertical  cross  section 

50  through  the  pasteurizing  compartment  or 
tank,  on  the  line  4  4,  Figs.  1  and  2 ;  Fig.  5  is 
an  enlarged  side  elevation  and  vertical  longi- 
tudinal section  on  the  line  5  5,  Fig.  3,  show- 
ing the  driving  mechanism  and  the  delivery 


or  cooling  compartment  or  tank;  Fig.  6  is  a  55 
detail  view  of  a  part  of  the  driving  gearing; 
Figs.  7  and  8  are  plan  views  on  an  enlarged 
scale  of  the  right  and  left  portions  respec- 
tively of  the  machine  as  shown  in  Fig.  2,  cer- 
tain parts  being  omitted  for   the  sake  of  60 
greater  clearness  and  Fig.  9  is  a  side  eleva- 
tion showing  in  detail  a  portion  of  the  feed 
bar  and  its  guides  at  the  delivery  end  of  the 
apparatus. 

The  apparatus  comprises  three  tanks  or  65 
compartments,  a,  b  and  c,  in  the  present 
case,  three  separate  tanks  made  of  boiler 
plate  or  heavy  sheet  metal  and  arranged 
side  by  side  with  spaces  between  them. 
Each  tank  or  compartment  is  provided  with  70 
a  rotary  carrier  comprising  a  pair  of  spoke- 
less wheels  d  connected  by  cross  rods  e  and 
having  open-ended  racks  or  frames  pivotally 
suspended  on  said  rods.  Each  rack  or 
frame  consists  of  two  yokes  or  end  pieces/,  75 
a  pair  of  parallel  track  rails  g  secured  to  the 
inwardly  bent  lower  ends  of  the  yokes  or 
end  pieces  /,  and  guides  h  attached  to  the 
sides  of  said  yokes  above  and  parallel  with 
the  rails  g.  The  wheels  d  of  each  carrier  80 
run  upon  and  are  supported  by  flanged 
rollers  i,  which  are  mounted  on  the  sides  of 
the  associated  tank  or  compartment.  The 
several  carriers  extend  above  the  tops  of  the 
tanks  so  that  the  rails  g  of  the  uppermost  85 
row  of  racks  will  be  above  the  sides  of  the 
tanks  in  position  to  receive  bottle  crates  or 
trays  and  discharge  the  same  through  open- 
ings at  the  ends  of  the  apparatus.  The 
tanks  are  closed  at  the  top  over  the  carriers  90 
by  a  cover  or  hood  which  has  openings  in 
the  ends  normally  closed  by  swinging  doors 
j  and  j',  and  is  preferably  made  with  remov- 
able sections  k  over  the  several  tanks.  The 
carriers  are  turned  simultaneously  and  their  95 
racks  are  held  in  line  by  pinions  I  meshing 
with  racks  m  on  the  wheels  d  and  mounted 
on  a  common  driving  shaft  n  running  length- 
wise of  the  apparatus  through  the  several 
tanks  or  compartments.  100 

At  the  ends  of  the  apparatus  and  between 
the  tanks,  stationary  track  rails  g'  and 
guides  h'  are  arranged  to  aline  respectively 
with  the  rails  g  and  guides  h  of  each  row  of 
racks  as  they  are  brought  opposite  the  doors  105 
j  and  j'. 

The  bottles  containing  the  beverage  to  be 
pasteurized  are  placed  in  trays  or  racks  o,  as 


915,766 


shown  in  Fig.  3,  and  these  trays  or  crates 
are  placed  one  after  another  on  the  rails  b' 
next  to  the  feed  door  j  over  the  tank  a. 

To  return  empty  trays  or  crates  from  the 
5  delivery  end  to  the  receiving  end  of  the  ap- 
paratus, track  rails  g"  and  guides  h"  are 
provided  above  the  hood  or  covet,  as  shown 
in  Figs.  1,  3  and  4,  the  ends  of  these  return 
rails  and  guides  being  preferably  inclined 

10  downwardly  as  shown  in  Fig.  1.  The  track 
rails  are  provided  at  intervals  with  rollers  p 
to  facilitate  the  movement  of  the  bottle 
trays  or  crates  thereon. 

To  automatically  feed  the  loaded  trays  or 

15  crates  into  the  apparatus,  to  transfer  them 
from  one  carrier  to  the  next,  and  to  dis- 
charge them  from  the  last  carrier  at  the 
proper  times,  a  reciprocating  feed  bar  q 
passes  lengthwise  through  the  apparatus  be- 

20  tween,  parallel  with  and  a  little  below  the 
track  rails  g'.  This  bar  is  provided  at  in- 
tervals with  pivoted  dogs  r,  which  fold  or 
swing  from  ah  upright  position  toward  the 
delivery  end  of  the  apparatus,  and  are  held 

25  normally  in  an  upright  position  against 
their  lateral  tail  pieces  r'  by  springs  s.  At 
the  delivery  end  of  the  machine  the  bar  q  is 
bent  downwardly  and  provided  at  its  lower 
end  with  roller  guides  t,  which  run  on  a  hori- 

30  zontal  guide  rail  u  parallel  with  said  bar,  as 
shown  in  detail  in  Fig.  9.  For  intermit- 
tently moving  the  bar  q  back  and  forth  the 
distance  required  to  carry  the  bottle  trays 
or  crates  into  the  apparatus,  transfer  them 

35  from  one  carrier  to  another,  and  finally  dis- 
charge them  at  the  delivery  end  of  the  ap- 
paratus, a  link  belt  v  provided  with  a  tooth 
w,  is  mounted  on  sprocket  wheels  x,  parallel 
with  said  bar,  which  is  provided  with  lugs  // 

40  and  z  in  the  path  of  the  tooth  w. 

The  rotary  bottle  carriers  are  intermit- 
tently turned  a  distance  corresponding  with 
the  distance  between  adjacent  rows  of  racks, 
by  a  mutilated  gear  2,  which  meshes  with  a 

45  pinion  3  on  the  shaft  n,  and  the  link  belt  v  is 
intermittently  turned  the  distance  of  one 
complete  circuit  while  the  rotary  carriers  are 
at  rest  by  a  similar  mutilated  gear  4,  which 
meshes  with  a  pinion  5  on  a  shaft  connected 

50  by  bevel  gears  6  and  7,  as  shown  in  Figs.  2, 
3,  and  8,  with  the  shaft  of  one  of  the  sprocket 
wheels  x.  The  gears  2  and  4  are  fixed  on  a 
shaft  parallel  with  the  shaft  n  and  provided 
with  a  worm  gear  8  meshing  with  a  worm  9 

55  on  a  transverse  shaft  which  is  provided  with 
a  pulley  10,  as  shown  in  Figs.  3  and  5.  As 
shown  in  Figs.  2,  3,  5,  6,  7  and  8,  each  of  the 
pinions  3  and  5  is  associated  with  a  shoe  1 1 , 
having  a  fixed  relation  thereto  and  adapted 

60  after  each  complete  revolution  to  engage 
with  the  periphery  of  a  flange  12  on  the 
driving  gear  and  to  prevent  the  pinion  from 
turning  when  it  is  not  engaged  by  the  teeth 
of  the  driving  gear.  The  toothed  portions 

65  of  the  two  driving  gears  2  and  4  are  so  ar- 


ranged that  while  one  pinion  is  being  turned, 
the  other  is  held  stationary. 

The  pulley  10  on  the  worm  shaft  may  be 
driven  irom  any  convenient  source  of  power. 
As  shown  in  Figs.  3  and  5,  it  is  belted  to  a  70 
pulley  13  on  a  shaft  14,  extending  across  the 
delivery  end  of  the  apparatus,  and  provided 
with  a  driving  pulley  15  and  a  clutch  16,  op- 
erated by  a  lever  17,  for  starting  and  stopping 
the  mechanism.  75 

A  water  supply  pipe  18,  provided  with  a 
valve  19,  is  connected  with  the  several  tanks 
a,  b  and  c  at  the  bottom  by  branches  which 
are  provided  with  valves  20.  A  drain  pipe 
21  provided  with  a  valve  22,  as  shown  in  Fi».  80 
1 ,  connects  with  one  of  the  branches  in  such 
a  way  that  either  the  tanks  a  and  c  or  the 
tank  b  can  be  drained  when  the  valve  19  is 
closed,  bv  opening  the  proper  valves  20  and 
the  valve  22.  85 

The  tank  c  is  provided  with  an  overflow 
pipe  23,  which  prevents  the  water  from  rising 
above  the  desired  level  in  any  of  the  tanks, 
the  tanks  a  and  c  being  connected  with  each 
other  as  hereinafter  explained,  and  the  mid-  90 
die  tank  b  having  an  overflow  connection  2-1 
into  the  tank  a,  as  shown  in  Figs.  2,  4,  and  7. 

Each  of  the  tanks  a  and  c  is  partially  di- 
vided by  a  central  vertical  partition  25,  par- 
allel with  the  axis  of  the  rotary  bottle  car-  95 
riers,  into  two  subdivisions,  in  which  the 
water  may  be  maintained  at  different  tem- 
peratures. The  subdivisions  on  the  de- 
scending side  of  the  carriers  are  connected  by 
circulating  pipes  26  and  27.  The  pipe  26  100 
opens  directly  into  the  bottom  of  the  tank  a, 
but  has  an  extension  28  leading  upwardly  into 
the  tank  c  and  terminating  therein  above  the 
lower  edge  of  the  partition  25.  The  pipe  27 
opens  at  its  ends  into  the  upper  parts  of  said  105 
tanks.  A  constant  circulation  of  water 
through  the  subdivisions  of  the  tanks  a  and  <• 
with  which  the  pipes  26  and  27  directly  com- 
municate, is  maintained  while  the  apparatus 
is  in  operation,  by  a  small  propeller  wheel  29  110 
in  the  pipe  27.  This  wheel  may  be  driven 
from  the  main  shaft  14  by  connections  sub- 
stantially as  shown  in  Figs.  2,  3,  and  8.  By 
this  means  substantially  the  same  tempera- 
ture is  maintained  in  these  subdivisions  of  the  115 
tanks  a  and  c.  The  middle  tank  b  is  pro- 
vided as  shown  in  Figs.  1,  2,  7  and  8,  with 
steam  pipes  or  coils  30,  for  heating  the  water 
therein,  and  the  water  is  agitated  so  as  to 
keep  it  at  approximately  the  same  tempera-  120 
ture  throughout  the  tank  by  a  propeller 
wheel  31,  which  may  be  connected  with  and 
driven  from  the  main  shaft  14,  as  shown  in 


Figs.  2  and  8. 
To  rj 


__  prevent  the  pivotally  suspended  racks  125 
from  swinging,  and  to  hold  their  track  rails  g 
in  line  with  the  stationary  track  rails  g',  ver- 
tically movable  shoes  or  plates  :>2  are  con- 
nected with  the  hood  or  cover,  as  shown  in 
Figs.  1,  4  and  5,  and  are  pressed  downwardly  130 


915,765 


by  springs  33  against  the  horizontal  faces  on 
the  upper  sides  of  the  yokes /at  one  or  both 
ends  or  said  racks  as  they  are  brought  into 
line  with  the  doors  j  and  j'. 
5  A  perforated  pipe  34  is  arranged  across  the 
upper  part  of  the  tank  c  in  position  to  direct 
a  spray  or  stream  of  water  against  the  bottles 
on  the  ascending  side  of  the  carrier  in  said 
tank,  as  indicated  in  Fig.  8  and  is  connected 

10  by  a  pipe  35  with  a  branch  ot  the  supply  pipe 
18,  said  pipe  35  being  provided  with  a 
valve  36. 

The  greater  portion  of  the  tanks  a,  b  and  c 
may  be  located  below  the  operating  floor, 

15  which  is  indicated  in  Figs.  1,  3  and  4  by  the 
lines  37. 

In  the  operation  of  the  apparatus  the 
water  in  the  middle  tank  or  compartment  b 
is  heated  to  and  maintained  at  a  pasteurizin;; 

20  temperature  of  about  140°  F.  by  the  steam 
pipes  or  coils  30.  The  water  in  the  sub- 
divisions of  the  tanks  or  compartments  a 
and  c  on  the  descending  side  of  the  carriers 
(indicated  by  arrows)  is  maintained  at 

25  about  110°  F.,  while  the  water  in  the  re- 
maining subdivision  of  the  tank  a  is  main- 
tained at  about  140°  F.,  and  the  water  in 
the  remaining  subdivision  of  the  tank  c  is 
maintained  at  about  88°  F.  Although  the 

30  temperatures  in  the  different  parts  of  the 
apparatus  may  be  varied  somewhat  without 
materially  affecting  the  results  attained, 
those  above  stated  have  been  found  in 
practice  suitable  for  the  purpose.  The 

35  driving  mechanism  being  set  in  motion,  the 
rotary  carriers  are  intermittently  turned 
together  in  the  direction  indicated  by  ar- 
rows, bringing  one  row  of  racks  after  another 
into  line  with  the  doors  j  and  j'.  The 

40  bottles  containing  the  beverage  to  be  pas- 
teurized are  taken  from  the  filling  machine 
and  placed  in  trays  or  crates  o  on  the  sta- 
tionary track  rails  g'  next  to  the  receiving 
tank  a,  the  first  tray  or  crate  being  placed  so 

45  that  the  dog  r  at  the  adjacent  end  of  the 
feed  bar  q  will  stand  up  behind  it,  as  indi- 
cated in  Fig.  1,  when  said  bar  is  in  its  normal 
position.  While  the  rotary  carriers  stand 
at  rest  with  a  row  of  racks  in  line  with  the 

50  doors  j  and  j',  the  feed  bar  q  is  advanced  by 
the  engagement  of  the  tooth  w  on  the  link 
belt  v  with  the  lug  y  on  feed  bar  g,  said  belt 
being  driven  intermittently  by  the  mutilated 
gear  4  hereinbefore  described,  so  that  the 

55  tooth  w  makes  a  complete  circuit  at  each 
movement,  stalling  from  about  the  point 
where,  it  is  shown  in  Fig.  1,  clearing  said  lug 
;/  at  the  limit  of  the  advance  movement 
of  said  bar  ami  leaving  the  lug  z,  as  shown  in 

bO  Fig.  9,  in  the  path  of  the  return  movement 
of  said  tooth  on  the  under  side  of  the  belt. 
By  this  advance  movement  of  the  bar  q,  the 
first  tray  or  crate  is  carried  into  the  upper- 
most rack  of  the  carrier  in  the  tank  (/, 

65  opening  the  door  j,  which  closes  behind  it. 


The  tooth  w  passing  back  on  the  under  side 
of  the  belt  v,  engages  with  the  lug  z  and 
moves  the  bar  q  back  to  its  original  position, 
the  dog  r  at  its  opposite  end  being  turned 
back  against  the  tension  of  its  spring  s  so  as  70 
to  pass  under  the  tray  or  crate  just  deposited 
in   the    adjacent   carrier.     Trays   or   crates 
filled    with    bottles    are    placed    one    after 
another    in    position    to    oe    fed    into    the 
apparatus,  as  the  foregoing  operations  are  75 
repeated.     After  making  a  complete  circuit 
through  the  receiving  and  warming  tank  a, 
j  each  tray  or  crate  of  bottles  which  has  been 
gradually  raised    to  or  approximately  to  a 
pasteurizing  temperature,  is  transferred  au-  80 
tomatically  by  the  feed  bar  q  into  the  second 
carrier,  wherein  it  makes  a  complete  circuit 
through  the  pasteurizing  tank  b  and  is  held 
for    a    certain    period    at    the    pasteurizing 
temperature.     From  this  carrier  each  tray  85 
or   crate   of   bottles   is   transferred   in   like  • 
manner  by  the  action  of  the  feed  bar  q  into 
the  last  carrier,  wherein  it  makes  a  complete 
circuit  through  the  tank  c,  its  temperature 
I  being  gradually  lowered  till  it  is  in  proper  90 
'  condition  for  delivery  from  the  apparatus. 
From  the  last  carrier  each  tray  or  crate  of 
bottles  is   discharged  upon   the  stationary 
track   rails  g',   opening  the   door  j'   which 
closes  behind  it  at  that  end  of  the  apparatus.  95 
Here  the  bottles  are  removed  from  the  trays 
or  crates,  and  may  be  conveniently  passed 
directly    to    a    labeling    machine,    thereby 
avoiding,  as  in  the  feeding  of  the  pasteurizing 
apparatus   directly   from   the  bottling  ma-  100 
clime,   unnecessary   handling.     The   empty 
trays  or  crates  are  returned  to  the  feeding 
operator  upon  the  elevated  track  rails  g". 
As  the  trays  or  crates  are  transferred  from 
one  carrier  to  another,  and  discharged  from  105 
the  last  carrier,  their  places  are  taken  by 
other  trays  or  crates,  which  are  fed  into  the 
apparatus,  advanced  from  one  carrier  to  the 
next,  and  finally  discharged  from  the  last 
carrier  by  the  action  of  the  feed  bar  q  and   1 10 
its  dogs  r  during  every  stop  of  the  carriers. 
If  crates  or  trays  of  freshly  filled  bottles 
are  supplied  by  the  feeding  operator  so  that 
a  tray  or  crate  will  be  fed  into  the  apparatus 
every  time  the  carriers  stop,  the  apparatus  115 
will  be  kept  filled,  and  a  tray  or  crate  will 
be  delivered  from  the  apparatus  at  each  stop 
of    the    carriers.     As    the    heated    bottles 
received    into    the    last    carrier    from    the 
pasteurizing  tank  b  descend  in  the  tank  c,  120 
they  are  gradually  cooled,  imparting  their 
heat  to  the  water  in  that  subdivision  of  the 
tank.     Water  thus  heated  and  tending  to 
rise,  is  forced  by  the  propeller  29  through 
the  pipe  27  into  the  upper  part  of  the  cor-  125 
responding  subdivision  in  tank  a,  where  it 
is    utilized    to    gradually    warm    the    cool 
bottles  and  their  contents  as  they  descend 
in  that  tank.     The  water  being  thus  cooled 
and  tending  to  descend  in  this  subdivision  I3u 


915,766 


of  the  apparatus,  is  conveyed  back  through 
the  pipe  26  and  its  extension  28  into  the 
corresponding  subdivision  of  tank  c,  where 
it  again  serves  to  cool  the  bottles  and  their 
6  contents  as  they  descend  therein. 

By  extending  the  return  pipe  26  upward 
in  the  tank  c  above  the  lower  edge  of  the 
partition  25  on  the  side  next  to  that  with 
which  the  pipe  27  is  connected,  the  water  in 

10  the  subdivision  on  the  opposite  side  of  said 
partition  is  kept  cooler.  As  the  bottles  as- 
cend in  tank  c,  they  are  subjected  to  sprays 
or  jets  of  fresh  cool  water  from  the  pipe  34, 
the  supply  of  such  water  being  regulated  by 

16  the  valve  36,  so  that  the  bottles  and  their 
contents  as  they  are  delivered  from  the  appa- 
ratus, will  have  the  desired  temperature. 

The  apparatus  as  herein  shown  and  de- 
scribed may  be  used  to  advantage  for  soaking, 

20  cleansing  and  sterilizing  bottles  or  the  like 

.    r.nd   sterilizing  the   contents   of   bottles,   or 

the  like,  as  well  as  for  pasteurizing.    Various 

modifications  in  the  details  of  construction 

and  arrangement  of  parts  of  the  apparatus 

25  in<>  v  l)e  made  without  materially  affecting  its 

mode  of  operation   and  without   departing 

from  the  principle  and  scope  of  the  invention. 

I  claim: 

1 .   In  a  pasteurizing  apparatus,  the  combi- 

30  nation  of  a  tank,  an  open-center  rotary  car- 
rier mounted  in  said  tank  and  provided  with 
ways  parallel  with  its  axis,  stationary  ways 
arranged  to  aline  with  the  ways  on  the  upper 
side  of  the  carrier  at  opposite  ends  thereof, 

35  a  reciprocating  feed  bar  passing  through  said 
carrier  parallel  with  its  ways  and  provided 
with  dogs  which  are  adapted  to  engage  with 
bottle-trays  or  crates  and  move  them  on  said 
ways  into  and  out  of  the  carrier,  and  means 

40  for  intermittently  turning  said  carrier,  sub- 
stantially as  described. 

'2.  In  a  pasteurizing  apparatus,  the  combi- 
nation of  a  plurality  of  tanks  or  compart- 
ments, open-center  rotary  carriers  mounted 

•16  coaxilly  in  said  tanks  or  compartments  and 
provided  with  ways  parallel  with  the  axis  of 
the  carriers,  stationary  ways  arranged  to 
aline  with  the  ways  on  the  upper  side  of  the 
carriers  at  opposite  ends  thereof,  a  recipro- 

50  eating  feed  bar  passing  through  the  several 
carriers  parallel  with  their  axes  and  provided 
at  intervals  with  dogs  for  moving  bottle- 
crates  on  said  ways  into  and  out  of  the  appa- 
ratus and  from  one  carrier  into  another,  and 

55  means  for  intermittently  turning  said  car- 
riers, substantially  as  described. 

:>.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  tank,  rollers  mounted  on  opposite 
sides  of  said  tank,  an  open-center  rotary  car- 

UO  rier  mounted  on  said  rollers,  ways  pivotally 
hung  on  said  carrier  parallel  with  its  axis, 
means  for  intermittently  turning  said  carrier, 
stationary  ways  arranged  to  aline  with  the 
ways  on  the  upper  side  of  the  carrier  at  oppo- 

65  site  ends  thereof,  and  a  reciprocating  bar 


'  passing  through  said  carrier^  parallel  with 
said  ways  and  provided  with  means  for  mov- 

i  ing  bottle-trays  or  crates  on  said  ways  into 
and  out  of  the  carrier,  substantially  as  de- 
scribed. 70 

4.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  plurality  of  tanks  or  compart- 
ments arranged  side  by  side,  rollers  mounted 

j  on  opposite  sides  of  said  tanks  or  compart-  _. 
ments,  open-center  rotary  carriers  mounted 
coaxially  in  the  several  tanks  or  compart- 
ments on  said  rollers,  ways  pivotally  hung 
on  each  of  said  carriers  parallel  with  its  axis, 
stationary  ways  arranged  to  aline  with  the 
ways  on  the  upper  side  of  the  carriers  be-  80 
tween  them   and  at  the   ends  of  the  appa- 

!  ratus,  means  for  intermittently  turning  said 

j  carriers  together,  and  a  reciprocating  bar  pass- 
ing through  the  several  carriers  parallel  with 
said  ways  and  provided  witli  means  for  en-  85 
gaging  and  moving  bottle-trays  or  crates  on 

I  said  ways  into  and  out  of  the  apparatus  and 
from  one  carrier  into  another,  substantially 
as  described. 

5.  In  pasteurizing  apparatus,  the  combi-  90 
nation  of  a  tank,  a  carrier  rotatably  mounted 
therein,   open-ended    frames   pivotally   sus- 
pended on  said  carrier  and  provided  with 
ways  parallel  with  its  axis,  stationary  ways 
arranged  to  aline  with  the  ways  on  the  upper  95 
side  of  the  carrier  at  opposite  ends  thereof, 
said  carrier  being  open  at  the  ends  between 
the  stationary   ways  and   the  ends  of  said 
frames,  means  for  holding  each  frame  on  the 
upper  side  of  the  carrier  motionless  with  its  100 
ways  in  alinement  with  the  stationary  ways, 
means  for  intermittently  turning  said  car- 
rier, and   means  for  automatically  moving 
bottle  trays  or  crates  upon  said  ways  into 
and  out  of  the  first  ami  last  carriers  and  from  105 
one  carrier  into  another,  substantially  as  de- 
scribed . 

6.  In  pasteurizing  apparatus,  the  combi- 
nation  of   a   tank,    an   open-center   carrier 
rotatably  mounted  therein,  frames  pivotally  110 
suspended  on  said  carrier  and  provided  with 
ways  parallel  with  its  axis,  stationary  ways 
arranged  to  aline  with  the  ways  on  the  upper 
side  of  the  carrier  at  opposite  ends  thereof,  a 
reciprocating  bar  passing  through  said  car-  115 

I  rier  parallel  with  said  ways  and  provided 
with  means  for  moving  bottle-trays  or 
crates  upon  said  ways  into  and  out  of  said 
carrier,  and  mechanism  for  intermittently 
turning  said  carrier  and  alternately  moving  120 
said  bar  back  and  forth,  comprising  a  pair 
of  mutilated  gears,  pinions  meshing  there- 
with and  locking  shoes  connected  with  the 
pinions  and  fitting  curved  rims  or  flanges  on 
the  toothless  portions  of  the  gears,  said  125 
gears  being  arranged  to  turn  said  pinions 
alternately,  substantially  as  described. 

7.  In  pasteurizing  apparatus,  the  combi- 
;  nation    of    a    tank,    an    open-center    carrier 

rotatably    mounted    therein    and    provided  130 


915,768 


with  ways  parallel  with  its  axis,  stationary 
ways  arranged  to  aline  with  the  ways  in  the 
upper  part  of  the  carrier  at  opposite  ends 
thereof,  means  for  intermittently  turning 
5  said  carrier,  a  reciprocating  bar  passing 
through  said  carrier  parallel  with  said  ways 
and  provided  with  means  for  moving  bottle- 
trays  or  crates  on  said  ways  into  and  out  of 
the  carrier,  sprocket  wheels,  a  link  belt 

10  mounted  on  said  sprocket  wheels  parallel 
with  said  bar  and  provided  with  a  tooth 
adapted  by  engagement  with  lugs  on  said 
bar  to  move  the  same  back  and  forth,  and 
means  for  intermittently  turning  said  sprocket 

15  wheels,  substantially  as  described. 

8.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  tank  provided  on  opposite  sides 
with  rollers,  a  carrier  comprising  spokeless 
wheels   mounted  on  said   rollers   and  con- 

20  nected  by  cross  rods,  frames  pivotally  sus- 
pended from  said  cross  rods  and  having 
ways  parallel  therewith,  one  of  said  wheels 
having  a  circular  rack  or  gear,  a  driving 
shaft  parallel  with  the  axis  of  said  carrier 

25  and  provided  with  a  pinion  meshing  with 
said  gear,  means  for  intermittently  turning 
said  shaft,  and  stationary  ways  arranged  to 
aline  with  the  ways  of  said  frames  in  the 
upper  part  of  the  carrier  at  opposite  ends 

30  thereof,  substantially  as  described. 

9.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  plurality  of  tanks  or  compart- 
ments having  rollers  mounted  on  opposite 
sides    thereof    and    coaxial    rotary   carriers 

35  mounted  on  said  rollers  and  each  comprising 
a  pair  of  spokeless  wheels  connected  by 
cross  rods,  and  a  circular  rack  or  gear,  a 
driving  shaft  provided  with  pillions  meshing 
with  said  racks  or  gears,  means  for  turning 

40  said  shaft  intermittently,  frames  pivotally 
suspended  from  said  cross  rods  and  having 
ways  parallel  therewith,  stationary  ways 
arranged  to  aline  with  the  ways  of  said 
frames  in  the  upper  part  of  the  carriers  at 

45  opposite  ends  thereof,  and  means  for  moving 
bottle  trays  or  crates  on  said  ways  into  and 
out  of  the  first  and  last  carriers  and  from 
one  carrier  into  another,  substantially  as 
described. 

50  ]().  In  pasteurizing  apparatus,  the  combi- 
nation of  a  tank,  a  rotary  carrier  mounted 
therein,  stationary  ways  arranged  above  and 
at  the  ends  of  said  tank  parallel  with  the 
axis  of  the  carrier,  stationary  guides  ar- 

55  ranged  at  the  sides  of,  above  and  parallel 
with  said  ways,  racks  pivotally  suspended 
in  said  carrier  and  having  ways  and  guides 
parallel  with  its  axis  and  arranged  to  be 
brought  on  the  upper  side  of  the  carrier  into 

60  alineinent  with  the  stationary  ways  and 
guides,  the  ends  of  the  racks  and  the  ends 
of  the  carrier  being  open  and  means  for  in- 
termittently turning  said  carrier,  substan- 
tially as  described. 

05       11.  In  pasteurizing  apparatus,  the  combi- 


nation of  a  plurality  of  tanks,  coaxial  open- 
center  carriers  rotatably  mounted  in  said 
tanks,  stationway  ways  and  side  guides  ar- 
ranged between  and  at  the  outer  ends  of  said 
tanks  parallel  with  the  axis  of  the  carriers,  70 
frames  pivotally  suspended  in  said  carriers 
and  having  ways  and  side  guides  parallel 
with  their  axis  and  arranged  to  be  brought 
into  alineinent  on  the  upper  side  of  the  car- 
riers with  the  stationary  ways  arid  guides,  75 
means  for  intermittently  turning  said  car- 
riers, and  means  for  automatically  moving 
bottle  trays  or  crates  on  said  ways  into  and 
out  of  the  first  and  last  carriers  and  from  one 
carrier  into  another,  substantially  as  de-  80 
scribed. 

12.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  plurality  of  tanks,  coaxial  open- 
center  carriers  rotatably  mounted  therein, 
stationary  ways  located  above  and  at  the  85 
ends  of  the  tanks  parallel  with  the  axis  of  the 
carriers,  frames  pivotally  suspended  in  the 
carriers   and  having  ways   arranged  to  be 
brought  on  the  upper  side  of  the  carriers  into 
line  with  the  stationary  ways,  return  ways  90 
extending  over  the  carriers  from  one  end  of 
the  apparatus  to  the  other,  means  for  inter- 
mittently turning  said  carriers,  and  a  recip- 
rocating bar  passing  through  the  carriers  and 
provided    with    means    for    moving    bottle  95 
trays  or  crates  on  said  ways  into  and  out  of 
the  apparatus  and  from  one  carrier  into  an- 
other, substantially  as  described. 

13.  In  pasteurizing  apparatus,  the  combi- 
nation of  three  tanks  arranged  side  by  side,   100 
open-center  carriers  rotatably   mounted  in 
said    tanks,    vertical    partitions    extending 
through  the  carriers  in  the  two  outer  tanks, 
circulating  pipes  connecting  the  outer  tanks 

on  one  side  of  said  partitions,  means  for  1°5 
heating  liquid  contained  in  the  middle  tank, 
stationary  ways  located  above  and  at  the 
ends  of  the  tanks  parallel  with  the  axis  of  the 
carriers,  frames  suspended  on  the  carriers 
and  having  ways  arranged  to  be  brought  on  H° 
the  upper  side  of  the  carrier  into  line  with  the 
stationary  ways,  means  for  intermittently 
turning  said  carriers,  and  a  reciprocating  bar 
passing  through  the  several  carriers  parallel 
with  said  ways  and  provided  with  means  for  H*> 
moving  bottle  trays  or  crates  thereon  into 
and  put  of  the  apparatus  and  from  one  car- 
rier into  another,  substantially  as  described. 

14.  In  pasteurizing  apparatus,  the  combi- 
nation of  three  tanks  arranged  side  by  side,  120 
rotary  carriers  mounted  in  said  tanks  and 
provided  with  supporting  frames  for  bottle 
trays  or  crates,  the  carriers  in  the  two  outer 
tanks  being  open  through  the  center,  means 

for  turning  said  carriers,  vertical  partitions  125 
extending  through  the  carriers  in  the  two 
outer  tanks,  circulating  pipes  connecting 
said  outer  tanks  on  one  side  of  said  parti- 
tions, one  of  said  pipes  communicating  with 
the  upper  parts  of  said  tanks  and  the  other  I3o 


615,765 


pipe  leading  from  the  lower  part  of  the  first 
tank  and  opening  into  the  other  tank  above 
the  lower  edge  or  the  partition  therein,  and 
means  for  heating  liquid  contained  in  the 
5  middle  tank,  substantially  as  described. 

15.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  number  of  tanks  arranged  side  by 
side,  rotary  carriers  mounted  in  said  tanks  and 
provided  with  supporting  frames  for  bottle 

10  trays  or  crates,  the  carriers  in  the  two  outer 
tanks  being  open  through  the  center,  means 
for  turning  said  carriers,  vertical  partitions 
extending  through  the  carriers  in  the  two 
outer  tanks,  circulating  pipes  connecting  said 

15  outer  tanks  on  one  side  of  said  partitions, 
one  of  said  pipes  communicating  with  the 
upper  parts  of  said  tanks  and  the  other  pipe 
leading  from  the  lower  part  of  the  first  tank 
into  the  other  tank,  means  for  heating  liquid 

20  contained  in  the  middle  tank,  a  spray  or  jet 
pipe  arranged  in  the  upper  part  of  the  last 
tank  to  direct  cool  water  toward  the  ascend- 
ing side  of  the  carrier  therein  and  an  over- 
flow connection  leading  out  of  one  of  the 

25  outer  tanks,  substantially  as  described. 

16.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  number  of  tanks,  rotary  carriers 
mounted  in  said  tanks  and  provided  with 
supporting  frames  for  bottle  trays  or  crates, 

30  the  two  outer  carriers  being  open  through 
the  center,  means  for  turning  said  carriers, 
vertical  partitions  extending  through  the 
carriers  in  the  two  outer  tanks,  circulating 
pipes  connecting  said  outer  tanks  on  one 

35  side  of  said  partitions,  means  for  heating  liq- 
uid contained  in  the  middle  tank,  a  spray  or 
jet  pipe  arranged  in  the  upper  part  of 'the 
last  tank  to  direct  cool  water  toward  the  as- 
cending side  of  the  carrier  therein,  and  an 

40  overflow  from  said  tank,  substantially  as  de- 
scribed. 

17.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  number  of  tanks  arranged  side 
by  side,  rotary  carriers  mounted  therein  and 

45  provided  with  supporting  frames  for  bottle- 
trays  or  crates,  the  two  outer  carriers  being 
open  tlirough  the  center,  means  for  turning 
said  carriers,  vertical  partitions  extending 
through  the  carriers  in  the  two  outer  tanks, 

50  circulating  pipes  connecting  said  outer 
tanks  on  one_  side  of  said  partitions,  means 
for  heating  liquid  contained  in  the  middle 
tank,  and  a  water  supply  pipe  and  a  drain 
pipe  haying  valve  controlled  branch  connec- 

55  tions  with  the  lower  parts  of  said  tanks,  sub- 
stantially as  described. 

18.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  number  of  tanks  arranged  side 
by  side,  endless  carriers  rotatably  mounted 

60  in  said  tanks  and  having  supports  for  bottle 
trays  or  crates,  the  two  outer  carriers  being 
open  through  the  center,  a  vertical  partition 
extending  through  the  carrier  in  each  outer 
tank  and  forming  subdivisions  which  com- 

65  municate  with  each  other  at  the  bottom, 


circulating  connections  between  said  subdi- 
visions on  the  descending  side  of  the  car- 
riers, means  for  heating  liquid  contained  in 
the  middle  tank,  means  for  turning  said  car- 
riers, and  means  for  feeding  bottle  trays  or  70 
crates  into  and  discharging  them  from  the 
apparatus,  substantially  as  described. 

19.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  number  of  tanks  arranged  side 
by    side,    endless    bottle    carriers    movably  75 
mounted  in  said  tanks  and  provided"  with 
supports  for  bottle  trays  or  crates,  a  parti- 
tion extending  through  the  carrier  in  each 
outer  tank  and  forming  subdivisions  which 
communicate  with  each  other  at  the  bottom,  80 
circulating  connections  between  said  subdi- 
visions on  the  descending  side  of  the  car- 
riers, means  for  heating  liquid  contained  in 
the  middle  tank,  a  cool  water  supply  con- 
nection leading  into  the  upper  part  of  the  85 
subdivision  of  the  last  tank  011  the  ascending 
side  of  the  carriers,  an  overflow  leading  out 

of  the  lower  part  or  the  last  tank,  means  for 
turning  said  carriers,  and  means  for  feeding 
bottle  trays  or  crates  into  and  discharging  9u 
them  from  the  apparatus,  substantially  us 
described. 

20.  The  combination  of  a  tank,  an  open 
center  endless  carrier  mounted  in  said  tank 
and    provided    with    transverse    horizontal  95 
ways,    stationary    ways   arranged    to    almr 
with  the  ways  in  the  upper  part  of  the  car- 
rier at  the  ends  thereof,  a  reciprocating  feed 
bar    passing    through    said    carrier    parallel 
with  its  ways  and  provided  with  a  dog  adapt-  100 
ed  to  move  bottle  trays  or  crates  on  said 
ways  into  and  out  of  the  carrier,  and  means 

for  intermittently  turning  said  carrier,  sub- 
stantially as  described. 

21.  The  combination  of  a  tank,  an  open  105 
center    rotary    carrier,    open-ended    frames 
pivotally  suspended  in  said  carrier  parallel 
with  its  axis,  and  stationary  ways  arranged 

to  aline  with  said  frames  in  the  upper  part 

of  the  carrier  at  opposite  ends  thereof,  sub-  HO 

stantially  as  described. 

22.  The  combination  of  a  tank,  an  endless 
carrier  mounted   therein   and   open  at  tin- 
ends,  open-ended  transverse  frames  pivot- 
ally   suspended   in  said   carrier,   stationary  115 
ways  arranged  to  aline  with  said  frames  in 
the   upper  part   of  the   carrier   at   opposite 
ends    thereof,    a    reciprocating    bar   passing 
through  said  carrier  parallel  with  said  ways 
and  provided  with  a  dog  for  moving  bottle  120 
trays  or  crates  on  said  ways  into  and  out  of 
the  frames  in  said  carrier,  and  means  for  in- 
termittently turning  said  carrier,  substan- 
tially as  described. 

In  witness  whereof  I  hereto  affix  my  sig-  125 
nature  in  presence  of  two  witnesses. 

IIARTWIG  M.  A.  1IARDKRS. 
Witnesses : 

CHAS.  L.  Goss, 
ALICE  E.  Goss. 


I  OAAa-uLAxAJL^ 


334, 


W.  WENZEL. 
APPARATUS  FOR  PASTEURIZING  AND  COOLING  BEER. 

APPLIOATIOH  FILET)  JULY  8,  1908. 

934,377.  Patented  Sept.  14,  1909. 


3  SHEETS-SHEET  1. 


W.  WENZEL. 
APPARATUS  FOE  PASTEURIZING  AND  COOLING  BEER. 

APPLIOATIOH  FILED  JULY  8,  1908. 


Patented  Sept.  14. 1909. 

3  SHEETS-SHEET  2. 


W.  WENZEL. 
APPABATDS  TOE  PA8TEDEIZING  AND  COOLING  BEER. 

APPLICATION  TILED  JULY  8,  1908. 

934,377.  Patented  Sept.  14, 1909. 


3  SHEETS-SHEET  3. 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM   WENZEL,    OF   APPLETON,    WISCONSIN. 
APPARATUS   FOR   PASTEURIZING   AND    COOLING   BEER. 

Specification  of  Letters  Patent.        Till  <>llt<><l  St'|)t.  1  4,"  l!M)9. 

Application  filed  July  8.  1908.     Serial  No.  442.480. 


To  all  whom  it  may  concern: 

Be  it  known  (hut  I,  WIU.I.VM  \\'r,sy.i:i..  .1 
citizen  of  the  United  State.-,  residing  at  Ap- 
pleton,  in  the  county  of  Outagamie  and 
r  State  of  Wisconsin,  have  invented  new  and 
useful  Improvements  in  Apparatus  for  Pas- 
teurizing and  Cooling  Beer,  of  which  (lie  fol- 
lowing is  a  specification. 

This  invention  relates  lo  an  apparatus  for 

1C  pasteurizing  and  cooling  beer  in  bodies  and 
aims  to  provide  an  apparatus  of  Mich  class 
with  means  in  a  manner  as  hereinafter  set 
forth  whereby  the  beer  in- the  bottles  will  be 
subjected  to  u  circulating  inediiim  of  pro- 
it  gressively  increasing  temperature  until  the 
desired  temperature  is  reached,  (hen  main- 
taining such  circulating  medium  at  such 
temperature  a  predetermined  period  of  time 
until  the  pasteurization  is  completed,  after 

20  which  the  pasteurized  Ix'er  is  cooled  by  sub- 
jecting it  (a  a  circulating  medium  of  gradu- 
ally decreasing  temperature  until  the  cooling 
step  is  completed. 

Further  objects  of  the   invention   are  lo 

2£  provide  an  apparatus  of  (he  class  referred  to 
which  shall  be  simple  in  its  construction, 
strong,  durable,  efficient  in  its  use.  conven- 
iently operated,  readily  , set  up,  and  com  par-- 
alively'mexpensive  to  manufacture. 

30  With  tlie  foregoing  and  other  objects  in 
view  the  invention  consists  of  the  novel  con- 
struction, combination  and  arran"einent  of 
parts  hereinafter  more  specifically  described 
and  illustrated  in  the  accompanying  draw 

35  ings  wherein  i*  showii  the  preferred  embodi- 
ment of  the  invention,  but  it  is  to  be  under 
st<xxl  that  changes,  variations  and  modifica- 
tions can  be  resorted  to  which  rouic  within 
the  scope  of  the  claims  hereunto  appended. 

40  In  the  drawings:  Figure  1  is  a  longitudi- 
nal sectional  view  of  a  pasleiirixing  appara- 
tus hi  accordance  with  (his  inrentftm,  I  he 
section  being  taken  on  the  lint-  1—1  of  Fig. 
15.  Fig.  2  is  an  end  view  in  elevation.  Fig. 

45  :!  is  a  plan  broken  away.  Fig.  4  is  a  trans- 
verse section  on  the  line  4  4  of  Fig.  :!.  Fi;;. 
ti  is  a  sectional  plan  on  the  line  .">-  -5  of  Fig. 
J,  and  Figs.  0  and  7  are  respectively  a  side 
elevation  and  an  end  view  partly  in  section 

50  of  a  convenient  form  of  crate  or  basket  for 
supporting  the  bottles  containing  the  beer 
within  the  apparatus. 

Referring  to  the,  draw  ings  by  reference  char- 
acters, 1  denotes  a  tank  having  a  hinged  top 

55  '2  and  in  which  is  adapted  to  !><•  mounted  a 
basket  3  carrying  bottles  I  containing  tl'e 


liquid  to  be  pasteurized.    The  pasteurizing. 

medium  is  water  having  the  temperature 
thereof  progressively  increasing,  while  the 
cooling  medium  is  water  having  the  tuiuper- 
alure  thereof  gradually  decreasing.  Tho-ref- 
erence  character  .">  denotes  a  water  feed  pipe 
comnmiiicaiing  with  a  water  supply  and 
provided  with  a  cut-oil'  0.  The  reference 
character  I  denotes  a  steam  feed  pipe  com- 
nmnicaling  with  the  steam  supply  and 
formed  with  a  cut-off  8.  Arranged  within 
the  tank  1  at  the  top  thereof  is  a  plurality 
of  combined  tvaler  supply  and  draw  -  ott 
pipes  i),  10  each  of  which  is  formed  with  a. 
series  of  orifices  ft  for  supplying  or  with- 
drawing the  water  from  the  top  of  tl»e  taiik. 
The  pipe  S)  at  each  end  is  bent  in  a  vertical 
ana  nner  as  at  1-  and  the  up-turned  ends  12 
of  the  said  pipe  SI  are  connected  to  the  trans- 
versely  extending  branch  pipes  13  by  the 
T-couplings  14.  The  branch  pipes  13  at  one 
end  each  depend  downwardly  as  at  15  and" 
the  said  depending  ends  15  terminate  in  a 
pipe  10.  The  other  end  of  each  of  the  pipes 
18  is  benl  downwardly  as  at  10  and  termi- 
nates in  a  longitudinally  extending  conduct- 
ing pipe  IT.  The  latter  is  connected  to  the 
straps  18  which  are  lixed  lo  the  cover  -2  and 
constitutes  the  pivot  for  the  cover  -2.  Stops 
or  collars  1!)  are  carried  by  the  coyer  2  in 
which  the  pipe  IT  pivots  and  the  pipe  17  is 
svv  ivelly  connected  as  at  -0  lo  a  branch  pipe 
21  and  by  such  an  arrangement  the  raising 
and  lowering  of  I  he  cover  '2  can  be  had  when 
occasion  >o  requires.  The  depending  por- 
tions l">  of  the  pipe  l;3  extent!  through  the 
cover  2  and  the  upwardly  extending  por- 
tion* !'_'  of  the  pipe  !>  project  through  the 
cover  -2.  j!v  such  an  arrangement  when  the 
cover  '2  is'  raise 
carried 

when  the  cover  -2  is  lowered.  The  branch 
pipe  21  communicates  with  a  coupling  pipe 
22.  The  latter  opens  at  one  end  into  a  coup- 
ling  23  which  communicates  with  the  water 
feed  pipe  .">  and  at  its  other  end  opens  into  a 
coupling  21:  which  communicates  with  a  ver- 
tically extending  conducting  pipe  25.  The 
pipe  ~2'2  embodies  a  vertically!  extending  por- 
tion  and  an  upper  and  a  lower  angularly 
disposed  portion,  the  upper  portion  extend- 
ing at  an  angle  with  respect  to  I  lie  lower 
portion  and  said  {owcr  portion  is  of  greater 
length  than  said  upper  portion  and  is  pro- 
videil  with  (he  cut-offs  20,  '21.  Intermedia!* 
the  lower  portion  of  (he  pipe  22  a  .suction 


65 


70 


75 


80 


85 


90 


. 

is'  raised  the  pipes  :».  10  and  13  are 
therewith  and  a  like  action  is  had 


934,377 


pipe  27"  communicates  therewith  anJ  with  a 
-  pump  28  driven  by  a  pulley  29  connected 
with  the  prime  mover,  not  shown. 

The  outlet  pipe  for  the  pump  28  is  indi- 
5  cated  by  the  reference  character  30  which 
communicates  with  a  branch  pipe  31  project- 
ing from  the  coupling  23  and  having  a  cut- 
oft  34.    A  branch  pipe  35  having  a  cut-off  30 
communicates  at    one  end  with   the  outlet 
10  pipe  30  and  with  a  coupling  37  in   which 
opens  the  feed  steam  pipe.    A  brunch  pipe 

38  opens  at  one  end  into  the  coupling  37  and 
at  its  upper  end  in  the  coupling  24.     The 
conducting    pipe    §3   which    communicates 

10  with  the  coupling  24  has  its  lower  end  as  at 

39  bent  in  an  angular  manner  and  opens  iiito 
a    transversely   extending    branch    pipe   40 
which  terminates  at  each  end  in  a   longi- 
tudinally extending  combined  water  supply 

•20  and  draw-oil:1,  pipe.  These  pipes  are  indi- 
cated by  the  reference  characters  41  and  42 
and  each  provided  with  a  series  of  orifices 
43.  Each  of  the  pipes  41,  42  terminates  at 
its  inner  end  in  a  transversely  extending 

25  branch  pipe.  These  branch  pipes  are  indi- 
cated by  the  reference  characters  44,  45, 
each  of  which  opens  into  a  longitudinally 
extending  combined  water  supply  and  draw- 
oft  pipe.  These  latter  pipes  are  indicated  by 

:sO  the  reference  characters  45%  40  and  are  posi- 
tioned in  parallelism  with  respect  to  the 
pipes  41,  42.  The  pipes  45",  40  at  their  outer 
ends  are  bent  outwardly  as  at  47  and  each  of 
said  bent  ends  47  opens  into  a  branch  pipe 

35  48  and  these  pipes  48  communicate  with  the 
conducting  pipe  25. 

The  pipes  41,  42  and  45:i.  4(i  are  arranged 
in  clone  proximity  to  the  bottom  4!)  of  the 
lank  1,  and  terminate  at  one  end  at  a  point. 

40  removed  from  the  side  wall  .">()  of  the  tunic  1 
and  at  their  other  ends  extend  through  the 
side  wall  5]  of  the  tank  1.  The  branch  pipes 
40,  Ib  an;  arranged  exteriorly  of  the  wall 
51  and  the  same  is  true  of  me  conducting 

45  pipe  25. 

Surrounding  the  tank  1  exteriorly  thereof 

is  a  conducting  pipe  52  for  the.. over-flow  and 

-which    communicates    with    the    interior   of 

(ho  tank   I    through  the  medium  of  a  series 

50  of  outlet  pi pe*  53,  these  hitler  extending  and 
opening  iufo  the  lank  1  at.  a  point  below  the 
ccnli-r  thereof.  The  pipe  52  is  common  to  all 
the.  outlet  pipes  53*  a  nil  opens  into  a  stand 
pipe  formed  of  a  stationary  -ection  54  and  a 

uv  shiflable  section  55.  The.  latter  has  eom- 
niiMiicaling  with  the  top  thereof  a  discharge 
pipe  5(1.  The  section  54  of  the  stand  pipe  is 
provided  with  a  packing  box  57  in  which  is 
arranged  a  .ciland  5S.  Through  the  hitler 

UO  extend.-,  the  sertion  55.  The  section  .V>  is 
veiiically  adjusted  through  the  medium  of 
the  iever  51;  pivoted  to  the  wall  50  as  at  00 
provided  with  a  handle  <il  and  connected  to 
the  section  55  by  the  link  02.  By  providing 

GJ  au  adjustable  xtand  pipe  it   is  evident  that  i 


the  depth  of  the  body  of  water  within  the 
lank  1  can  be  regulated.  The  stand  pipe 
and  its  connections  constitute  what  may  be 
termed  a  water  gage. 

The  crates,  rack^  or  receptacles  3  are 
mounted  upon  the  supports  03  and  provided 
with  a  bail  04  whereby  the  crate,  rack  or  re- 
ceptacle can  be  removed  and  positioned  in 
the  tank  1  when  occasion  so  requiren  ••••  The 
pump  2«  is  mounted  upon  a  laterally  extend- 
ing  bracket  05  which  projects  from  and-  is  se- 
ciired  to  the  wall  51. 

The  pipes  !>.  10  are  positioned  the  desired 
distance  apart  so  that  the  water  will  be 
drawn  from  or  discharged  at  different,  points 
at  the  top  of  the  tank  and  the  same  is  true 
of  the  pipes  I!,  42.  This  arrangement  of 
perforated  pipes  facilitates  the  circulation 
of  the  pasteurizing  medium  which  by  way  of 
example  is  heated  water  and  the  cooling 
medium  which  by  wav  of  example  is  water 
gradually  decreasing  in  temperature. 

The  operation  of  the  apparatus  is  as  fol- 
lows:— It  will  be  stated  that  after  the  crates 
or   receptacles   containing  the   bottles   filled 
with    liecr   are    positioned    in    the   tank,   the 
tank  is  completely  filled  with  water  of  suit- 
alile  temperature  through  the  medium  of  the 
pi  pen  5.  2:.'.  17  and  13  and  !)  and  10.     During 
the  filling  of  the  tank  with  water,  the  cut-offs 
27  and   31   are  closed.     It    will  be  assumed 
that  the  tank  ha>  been  filled  with  water,  the 
ciil -off  0  is  'hen'closcd.  the  cut-off  27  opened, 
the  cut-off  34  remaining  closed,  the  cut-off 
30  opened  and  the  cut-off  8  opened,  where- 
by  steam  i>  admitted  to  the  conducting  pipe 
25.     The  pump  28  is  operated  and  by  such 
action  water  is  drawn  from  the  top  of  the 
body  of  water  within  the  tank  1.     The  water 
passes  from  the  tank  1  oul  through  the  pipes 
9,  10, 13, 17,  21,  27*,  through  the  pump,  pipes 
30,  35,   into  the  branch  pipe  38.    At  this 
point  the  steam  entering  the  branch  38  will 
increase  the  temperature  of  the  water.     The 
heated  water  is  conducted  through  the  pipe 
25  and   discharged   into  the  bottom  of  the 
lank  through  the  medium  of  the  pipes  41, 
42.  and  the  connections  between  said   pipes 
and    the   conducting   pipe   25.     This    forced 
mechanical    circulation,   i.    c.    drawing    the 
water  from'  the  top  and  reentering"'  it  into 
the  tank  at  the  bottom  will  cause  the  water 
to   have   the.  .temperature    progressively    in- 
creased, owing  to  the  supply  of  steam  to  the. 
brunch  3,H.     After  the  water  has  been  heated    I 
to  a  desired  "temperature,  it  is  maintained  at 
such    a    temperature    for    a    predetermined 
period  (<>' complete  the  pasteuri/ation  of  this 
beer  and   when  it  has  been  determined  thai 
the  pu:-lcui  i/.;it  inn  has  been  completed,  or  at    l 
any  time  as  may  be  desired  Hie  steam  supply 
is  shut  oil'  by  closing  the  cut-off  8.     The  cut- 
offs 27  and  30  are  also  closed  and  (he  cut-oil's 
'JO,  3-1   and  0  opened,  the  operation   of  I  he    ! 
pump   is   rcver.-ed   and    the   water   is  Jraxui 


934,377 


from  the  bottom  of  the  tank  and  rcentered 
into  (hi1  (auk  at  the  lop,  the  water  passing 
'  out  through  the  pipes  41.  -i'2,  and  the  con- 
nections  therebetween    and    the   conducting 
o   pipe    i!").      From    ihere    the    water    passes 
through  the  lower  portion  of  the  pipe  -2~2  and 
into  the  pump,  then  up  through  the  pipe  •>() 
into  the  branch  -51  where,  it  is  admixed  with 
(he  cold  water  entering  through  the  pipe  5, 

IK  consequently  decreasing  (he  temperature'  of 
(lie  water  drawn  from  the  bottom  of  the 
tank  1.  From  (lie  branch  -\l,  the  water 
passes  into  the  vertical  portion  of  (lie  pipe 
22,  thence  into  the,  pipe  17,  from  there  into 

15  the  pipe-;  IS,  and  .discharged  in  the  tank 
through  the  perforated  pipes  9,  10.  This 
action  is  continued  until  the  cooling  opera- 
tion has  been  completed.  The  circulation 
of  water  in  (he  manner  as  staled  >\ill  cause 

20  the  water  to  assume  a  gradually  decreasing 
temperature  on  i(-  way  from  the  bottom  to 
the  top  of  the  lank,  owing  to  the  admixing 
with  the  wsiler  <u"  1  he  cold  water  entering 
through  (he  pipe  5.  The  overflow  is  dis- 

25  charged  through  the  outlets  ;>:j.  common  con- 
ducting pipe  •'>•£.  the  stand  pipe  w.  Mi  com- 
municates with  the  pipe  'r2  and  the  discharge 
pipe  ;"«{).  After  the  cooling  operation  has 
been  completed,  the  crate  or  reeeptable  with 

;  /  I  he  Ixittles  of  !>C;T  which  have  been  operated 
on  are  removed  'in  a  known  manner  from  the 
lank  and  another  lot  of  bottles  containing 
beer  placed  in  the  tank  ro  be  pasteurized  and 
tooled. 

The  overflow  of  the  cooling  medium  .and 
heating  medium  is  provided  for  by  the  man- 
ner in  which. the  outlet  pipes  53  communicate 
with  the  interior  of  the  tank  and  also  with 
the  common  conducting  pipe  52, 'the  latter 
opening  into  the  stand  pipe.  The  level  of 
the  water  within  the  tank  can  be  regulated 
owing  (o  the  adjustability  of  the  stand  pipe, 
as  will  be  evident,  or  in  other  words  the  ad- 
justability of  the  stand  pipe  provides  for 
regulation  of  the  discharge  from  the  tank. 

Ity  setting  tip  the  apparatus  in  (he  man- 
ner as  hereinbefore  described,  it  will  be  evi- 
dent that  the  suction  of  the  pump  through 
the  perforated  pipes  taking  the  water  from 

50  all  parts  of  the  tank  and  after  heating  it 
forcing  it  into  the  bottom  embodies  several 
distinct  principles,  first,  circulation  by  suc- 
tion at  the  top.  thereby  also  lifting  the  ent'er- 
ir:;'  hented  water  from  the  bottom,  second. 

56  tb's  natural  circulation  caused  by' the  rising 
of  the  heated  water,  and  third  the  circula- 
tion by  forcing  the  heated  water  into  the 
tank  by  the  pump  which  is  aided  by  the 
:  ising  of  the  heated  water  and  the  lifting 

!iO  uf  the  heated  water  by  suction,  fn  ref- 
erence to  the  cooling,  it  will  be  said  that 
(he  hot  water  is  drawn  from  all  parts  of  the 
liottow  of  the  tank  and  forced  into  the,top 
of  tlie  tank  through  (lie  perforated  pipes,  (he 

'••  heated  water  prior  to  its  entering  the  top  [ 


35 


40 


45 


of  the  tank  being  mixed  with  cold  water  and 
as  the  cold  water  is  heavier  than  the  hot 
water,  it  naturally  gravitates  to  the  bottom. 
By  the  arrangement  of  perforated  pipes, 
each  is  supplied  from  both  ends,  giving  an  70 
equal  distribution  of  water  throughout  the 
tank  and  also  drawing  from  all  parts  of  the 
tank.  In  causing  the  over-flow  water  to 
waste  at  the  sides  of.  the  tank  at  or  near 
the  center  lines  of  the  sides  :vnd  ends,  three  75 
distinct  means  of  circulation  during  the  cool- 
ing process  are  obtained,  lirst,  ciiculation 
caused  by  the  natural  gravitation  of  the 
cold  water  to  the  bottom  of  the  tank,  second, 
circulation  caused  by  wasting  the  over-flow  80 
water  at  the  sides  and  ends  which  aids  in  the 
gravitation  of  the  cold  water  to  the  bottom 
of  the  tank,  and  third,  circulation  caused  by 
suction  at  the  bottom  of  the  tank,  all  of 
which  tends  to  cause  a  rapid,  uniform,  85 
thorough  and  complete  gradual  cooling  of 
the  water  in  all 'parts  of  the  tank. 

By  setting  up  the  apparatus  in  the  man- 
ner as  hereinbefore  set  forth  a  uniform  cir- 
culation of  the  water  into  which  the  bot-  90 
ties  containing  the  beer  are  submerged  is 
obtained,  whereby  the  l>eer  will  be  subjected 
to  uniform  temperatures  gradually  increas- 
ing  when' pasteurizing  and- gradually   de- 
creasing when  cooling,  thereby  giving  each  95 
bottle    containing    beer    no    matte,,    where 
placeu  the  same  treatment.' 

What  I  claim  is: — 

1.  An    apparatus    for    pasteurizing    and 
cooling  beer  comprising  a  tank  adapted  to  100 
contain  a  body  of  water  in  which  bottles  con- 
taining beer  are  immersed,  means  whereby 
the  water  can  be  drawn^  from  the  top  and 
forced    into   the    bottom'  of   the.  tank   and 
withdrawn  from  the  bottoni  and  forced  into  105 
the  top  of  the  tank,  means  for  admixing  a 
heating  medium  with  the  water  to  gradually 
increase   its  temperature   during   its   travel 
from  the  top  to  the  bottom  of  the  tank,  and 
means  for  admixing  a  cooling  medium  with  110 
(he  water  during  its  travel  from  the  bottom 

(o  the  toj)  of  the  tanlj. 

2.  An    apparatus    for    pasteurizing    and 
cooling  beer  comprising  a  tank  adapted  to 
contain  a  body  of  water  in  which  bottles  con-  115 
taining  beer  are  immersed,  means  whereby 
the  \ya(er  can  be  drawn  from  the  top  and 
forced    into    the    bottom    of   the    tank   and 
withdra.wn  from  the  bottom  and  forced  into 
(he  top  of  .the  tank,  means  for  admixing  a  l20 
heating  medium  with  the  water  to  gradually 
increase   its   temperature,  during   its   travel 
from   the  top  to  the  bottom  of  the  tank, 
means  for  'admixing  a  cooling  medium  with 

the  water  during  its  travel  from  the  bottom  12S 
to  the  top  of  the  tank,  ami  means  for  dis- 
charging the  surplus  water  from  the  tank. 

3.  An    apparatus    for'  pasteurizing    and 
(tooling  beer  comprising  a   tank  adapted  to 
contain  a  iRxly  of  water  in  which  bottles  con-  I30 


934,377 


taining  beer  are  immersed,  means  whereby 
the  water  can  he  drawn  from  the  top  and 
forced  into  the  bottom  of  the  tank  and 
withdrawn  from  the  bottom  and  forced  into 
5  the  top  of  the  tank,  means  for  admixing  a 
heating  medium  with  the  water  to  gradually 
increase  its  temperature  during  its  travel 
from  the  top  to  the  bottom  of  the  tank, 
means  for  admixing  a  cooling  medium  with 
10  the  water  during  its  travel  from  the  bottom 
to  the  top  of  the  tank,  and  a  regulalable 
means  for  discharging  the  surplus  water 
from  the  tank. 

4.  An    apparatus    for    pasteurizing    and 
15  cooling  beer  comprising  a  tank  adapted  to 

contain  a  body  of  water  in  which  bottles 
containing  beer  are  immersed,  means  where- 
by the  water  can  be  drawn  from  the  top  and 
forced  into  the  bottom  of  the  tank  and 

20  withdrawn  from  the  bottom  and  forced  into 
the  top  of  the  tank,  means  for  admixing  a 
heating  medium  with  the  water  to  gradually 
increase  its  temperature  during  its.  travel 
from  the  top  to  the  bottom  of  the  tank, 

25  means  for  admixing  a  cooling  medium  with 
the  water  during  its  travel  from  the  bottom 
to  the  top  of  the  tank,  and  means  opening 
into  the  tank  at  the  sides  thereof  at  a  point 
between  the  center  and  the  bottom  of  the 

3§  tank  for  discharging  the  surplus  water. 

5.  An    apparatus    for    pasteurizing    and 
cooling  beer  comprising  a  tank  adapted  to 
contain  a   body  of  water  in   which   bottles 
containing  beer  lire  immersed,  means  where- 

35  by  the  water  can  be  drawn  from  the  top  and 
forced  into  the  bottom  of  the  tank  and 
withdrawn  from  the  bottom  and  forced  into 
the  top  of  the  tank,  means  for  admixing  a 
heating  medium  with  the  water  to  gradually 

40  increase  its  temperature  during  its  travel 
from  the  top  to  the  bottom  of  the  tank, 
means  for  admixing  a  cooling  medium  with- 
tlie  water  during  its  travel  from  the  bottom 
to  the  top  of  the  tank,  and  regulatawe  means 

45  opening  into  the  tank  at  the  sides  thereof  at 
a  point  between  the  center  and  the  bottom 
of  the  tank  for  discharging  (lie  surplus 
water. 

(>.  An    apparatus    for    pasteurizing    and 

50  cooling  beer  in  bottles  comprising  M  tank 
adapted  to  contain  a  body  of  water  iu  which 
the  bottles  containing  the  beer  are  sub- 
merged, ii  plurality  of  combined  perforated 
supply  and  draw-oil'  pipes  arranged  in  said 

55  tank  in  proximity  to  the  bottom  (hereof,  a 
plurality  of  combined  perforated  supply  and 
draw-o!!'  pipcsarranged  in  said  lank  in  prox- 
imity  to,  tile   lop   I hereof.    !•;;•  in      i-uiniiiuiii 
eating  with  said   pipes   for  drawing  oil    I  lie 

111)  water  .-if  tin  lop  and  ivi-iiler'nitr  it  at  the 
bottom  of  (lie  (auk  wherebv  a  ciivnlalion  of 
the  water  is  had  in  one  direction  and  for 
drawing  oil  the  water  a(  (he  bottom  and  re- 
entering  it  at  (lie  top  whereby  InV  circula- 

G5  (ion  of  (])<'  water  is  had  in  (he  opposite  di- 


rection, means  for  admixing  a  heating 
medium  with  the  water  while  circulating  in 
one  direction  whereby  the  temperature  of 
the  water  is  progressively  increased,  and 
means  for  admixing  a  cooling  medium  with  70 
the  water  as  it  is  circulating  in  the  opposite 
direction  whereby  the  temperature  of  tne 
water  is  gradually  decreased. 

7.  An  apparatus  for  pasteurizing  and  cool- 
ing beer  in  bottles  comprising  a  tank  adapted  76 
to  contain  a  body  of  water  in  which  the  bot- 
tles containing  the  Iwer  are  submerged,  a 
plurality  of  combined  perforated  supply  and 
draw-off  pipes  arranged  in  said  tank  in 
proximity  to  the  bottom  thereof,  ^i  plural-  8,0 
ity  of  combined  perforated  supply  and 
draw-oil'  pipes  arranged"  in  said  tank  in 
proximity  to  the  top  thereof,  means  com- 
municating with  said  pipes  for  drawing  off 
the  water  at  the  top  and  reentering  it  at  the  85 
bottom  of  the  tank  whereby  a  circulation  of 
the  water  is  had  in  one  direction  and  for 
drawing  off  the  water  at  the  bottom  and  re- 
entering  it  at  the  top  whereby  the  circula- 
tion of  the  water  is  had  in  the  opposite  di-  90 
rcvtinn,  means  for  admixing  a  heating  me- 
dium with  the  water  while  circulating  in 
one  direction  whereby  the  temperature  of 
the.  water  is  progressively  increased,  means 
for  <uiinixing  a  cooling  medium  with  the  95 
water  as  it  is  circulating  in  the  opposite  di- 
rect'ion  whereby  the  temperature  of  the 
water  is  gradually  decreased,  and  means  at 
the  sides  and  ends  of  the  tank  for  drawing 
oil'  the  surplus  water.  100 

S.  An  apparatus  for  pasteurizing  and  cool- 
ing beer  in  bottles  comprising  a  tank  adapted 
to  contain  a  body  of  water  in  which  the  bot- 
tles containing  the  beer  are  submerged,  a 
plurality  of  combined  perforated  supply  and  105 
dra  w-oti'  pipes  arranged  in  said  tank  in  prox- 
imity to  the  bottom  thereof,  a  plurality  of 
combined  perforated  supply  and  draw-off 
pipes  arranged-  in  said  lank  in  proximity  to 
the  top  thereof,  means  communicating  with  110 
said  pipes  for  drawing  off  the  water 
at  the  top  and  rcenlering  it  at  the 
bottom  of  (lie  tank  whereby  a  circu- 
lation of  the  water  is  had  in  one  di- 
rection and  for  drawing  off  (he  water  at  lln 
(he  bottom  and  recnlering  it  at  (lie  top 
whereby  llie  circulation  of  the  water  is  had 
in  the  opposite  direction,  means  for  admix- 
ing a  heating  medium  with  the  water  while 
circulating  in  one  direction  whereby  the  120 
temperature  of  the  water  is  progressively  in- 
creased, means  for  admixing  a  cooling  me- 
dium with  (he  water  as  it  is  circulating  in 
lite  opposite  direction  whereby  the  tempera- 
lure  of  liic  water  is  gradually  decreased,  and  l-'>  ] 
ivgulrttrtblc  means  at  the  sides  and  cuds  of 
the  tank  for  drawing  off  the  surplus  water. 

i>.  An  apparatus  for  pasteurizing  and  cool- 
in'r  beer,  comprising  a  lank  adapted  to  con- 
lain  a  body  of  wafer  in  which  hollles'con-  130 


934,377 


tainiifj  beer  .ire  Adapted  to  l>c  subfiierged, 
n  plurality  of  combined  perforated  supply 
and  draw-off  pipes  arranged  in  said  tank  in 
close  proximity  to  the  l)ottom  thereof,  a 
5  cover  for  the  tank.  a  plurality  of  perforated 
combined  supply  and  draw-off  pipes  carried 
by  Mini  depending  from  the  eo\er.  a  swiv- 
cicii  conducting  pipe  attached  to  the  cover 
and  constituting  a  pivot  therefor,  means  for 

jo  establishing  communication  between  the 
conduct  iiii'  pipe  and  said  last  mentioned 
perforated  pipes,  a  conducting  pipe  com- 
municating with  the  perforated  pipes  at  (lie 
bottom  of  the  tank,  means  communicating 

'15  with  said  conducting  pipes  for  drawing  the 
water  off  at  the  top  of  the  lank  and  reenter- 
ing  the  same  at  the  bottom  whereby  a  circu- 
lation of  water  will  1>»  had  in  one  direction 
and  for  drawing  "ff  <bc  water  at  the  bottom 

20  of  ll)     tan1'    ind    reentering   it   at    the   top 
whereuy  :,     irculation  of  the  water  will  be 
had  in  the  opposite  direction,  means  for  ad- 
mixing a   heating  medium   with   the   water 
•  while  circulating  in  one  direction   whereby 

25  the  temperature  of  the  water  is  progressively 
increased,  and  means  for  admixing  a  cooling 
medium  with  the  water  as  it  circulates  in 
the  opposite  direction  whereby  the  tempera- 
ture of  the  water  is  gradually  decreasecl. 

30  10.  An  apparatus,  for  pasteurizing  and 
cooling  beer,  comprising  a  tank  adapted  to 
contain  a  body  of  water  in  which  bottles  con- 
taining lx>er  are  adapted  to  be  submerged. 
a  plurality  of  combined  perforated  supply 

35  and  draw-off  pipes  arranged  in  said  tank  in 
close,  proximity  to  the  bottom  thereof,  a  cover 
for  the  tank,  a  plurality  of  perforated  com- 
bined supply  and  draw-off  pipes  carried  by 
and.  depending  from  the  cover,  a  swiveled 

40  conducting  pipe  attached  to  the  cover  and 
constituting  a  pivot  therefor,  means  for  es- 
tablishing communication  between  the  con- 
ducting pipe  and  said  last  mentioned  per- 
forated pipes,  a  conducting  pipe  commimi- 

45  eating  with  the  perforated  pipes  at  the  bot- 
tom of  the  tank,  means  communicating  with 
said  conducting  pipes  for  drawing  the  water 
off  at  the  top  of  the  tank  and  re-entering  the 
same  at  the  Dot  torn  whereby  a  circulation  of 

60  water  will  be  had  in  one  direction  and  for 
drawing  off  the  water  at  the  bottom  of  tin- 
tank  and  reentering  it  at  the.  top  whereby  a 
circulation  of  the  water  will  be  had  in  the 
oppo^fte  direction,  means  for  admixing  a 

65  heating  medium  with  the  water  while  circu- 
lating in  one  direction  whereby  the  tempera- 
tii"«  of  the  water  is  progressively  increased, 
me. ins  for  admixing  a  cooling  medium  with 
the  Muter  as  it  circulates  in  the  opposite  di- 

60  reel:, .11  whereby  the  temperature  of  the  water 
is  gradually  decreased,  and  means  communi- 
cating with  the  sides  and  ends  of  the  tank  at 
a  point  below  the  center  thereof  for  discharg- 
ing the  surplus  water. 
>&  li.  An  apparatus  for  pasteurizing  and 


cooling  beer,  comprising  a  tank  adapted  to 
contain  a  body  of  water  in  which  bottles  con- 
taining beer  are  adapted  in  be  submerged,  a 
plurality  of  combined  perforated  supply  and 
draw-off  pipes  arranged  in  said  tank  in  close  70 
proximity  to  the  bottom  thereof,  a  cover  for, 
1 1  c  lank,  a  plurality  of  perforated  combined 
supply  and.  draw-till  '.pipes  rarried  by  and 
depending  from  the  cover;  a  swiveled  con- 
ducting pipe  attached  to  the  cover  and  con  75 
stituting  a  pivot  therefor,  means  for  estab- 
lishing communication  between  the  conduct- 
ing pipe  and  said  last-mentioned  perforated 
pipes,  a  conduct  ing  pipe  commimicat  ing  with 
the  perforated  pipes  at  the  bottom  of  the  so 
tank,  means  communicating  with  said  con- 
ducting pipes  for  drawing  the  watw  oil'  at 
the  top  of  the  tank  and  reentering  the  same 
at  the  bottom  whereby  a  circulation  of  water 
will  be  had  in  one  direction  and  for  draw-  85 
ing  off'  the  water  at  the  bottom  of  the  tank 
and  reentering  it  at  the  top  whereby  a  cir- 
culation of  the  water  Avill  be  had  in  the  op- 
posite direction,  means  for  admixing  a  heat- 
ing medium  with  the  water  while  circulat-  90 
ing  in  one  direction  whereby  the  tempera- 
ture of  the  water  is  progressively  increased. 
means  for  admixing  a  cooling  medium  with 
the  water  as  it  circulates  in  the  opposite 
direction  whereby  the  temperature  of  the  95 
water  is  gradually  decreased,  and  regulat- 
able  means  communicating  with  the  sides 
and  ends  of  the  tank  at  a  point  below  the 
center  thereof  for  discharging  the  surplus 
water.  100 

12.  An    apparatus    for    pasteurizing    and 
cooling  beer,  comprising  a  tank  adapted  to 
contain   a   body  of  water  in   which   bottles 
containing  beer  are  adapted  to  be  submerged. 
a  plurality  of  combined   perforated  supply  105 
and  draw-off  pipes  arranged  in  said  tank  in 
close    proximity    to    the    bottom    thereof,    a 
cover  for  the  tank,  a  plurality  of  perforated 
combined  supply  and  draw-off  pipes  carried 
by  and  depending  from  the  cover,  a  swiveled   HO 
conducting  pipe  attached   to  the  cover  and 
constituting^  the   pivot   therefor,  means  for 
establishing  communication  between  the  son- 
ducting  pipe  and  said   last   mentioned   oev 
fora ted  pTpps,  a  conducting  pipe  commiini-   115 
eating  wi>h  the  perforated  pi|>es  at  the  bot- 
tom of  the  tank,  means  communicating  with 
said  conducting  pipes  for  drawing  the  water    . 
off  nt  'he  top  of  the  tank  and  reentering  the 
same  at  thji-  bottom  whereby  a  circulation  of  120 
water  will  be  had  in  one  direction  and  for 
drawing  off  the  water  at  the  bottom  of  the 
tank  and  ree.ntering  it  at  the  top  whereby  a 
circulation  of  the  water  will  be  had  in  the 
opposite  direction,  means   for  admixing  a   125 
heating  medium  with  the  water  while  cir- 
culating in  one  direction  whereby  the  tem- 
perature of  the  water  is  progressively  in- 
creased,   means    for'  admixing    a    cooling 
medium  with  the  water  as  it  circulates  in  the   130 


034,377 


opposite  direction  whereby  the  temperature  ]  and  serving  as  a  pivot  about  which  said  cover   2f> 

may  turn. 

IT).  An    apparatus    for   pasteurizing   and 
cooling  beer  in  bottles  comprising  a  tank 
adapted  to  contain  a  body  of  water  in  which 
the  bottles  are  to  be  submerged,  a  plurality   30 
of    perforated    pipes    depending    into    the 


of  the  water  is  gradually  decreased,  a  con- 
ducting' pipe  communicating  with  the  sides 
and  ends  of  the  tank  below  the  center  thereof 
6  causing  a  discharge  of  the  surplus  water,  and 
a  regiifatable  stand  pipe  communicating  with 
said' conducting  pipe  for  controlling  the  dis- 
charge from  the  tank  of  the  surplus  water. 

13.  A  pasteurizing  apparatrs  of  the  class 
10  described  comprising  a  tank,  a  cover  mounted 

pivotally  thereon,  circulating  pipes  depend- 
ing from  said  cover  and  into  the  water  con- 
tained in  the  tank,  and  «  conducting  pipe 
communicating  with  the  circulating  pipes 
15  carried  by  said  cover  and  arranged  coaxially 
with  (he 'latter. 

14.  An   apparatus    for   pasteurizing   and 
cooling  beer  comprising  a  tank  adapted  to 
contain  a  body  of  water  in  which  the  bottles 

20  are  to  be  submerged,  a  cover  mounted  pivot- 
ally  on  the  tank,  circulating  pipes  carried  by 
and  depending  from  the  cover  into  the  water 
contained  in  the  tank,  and  a  conducting  pipe 
communicating  with  said  circulating  pipes 


upper  portion  of  the  tank,  perforated  dis- 
tributing pipes  arranged  in  the  bottom  of 
the  tank,  means  for  supplying  heated  water 
to  the  perforated  pipes  in  the  bottom  of  the   36 
tank   and   withdrawing  water  through   the 
perforated   pipes  in  the   top   of   the   tank, 
means  for  supplying  a  cooling  medium  b> 
the  perforated  pipes  in  the  top  of  the  tank 
and  for  withdrawing  water  through  the  per-   40 
f orated  pipes  in  the  bottom  of  the  tank. 

In  testimony  whereof  I  have  hereunto  pel 
my  hand  in  presence  of  two  subscribing  wit- 
nesses. 

WILLIAM  WENZKL. 

Witnesses : 

B.    J.    ZuEIIIjKE, 

LTI  PAULY. 


A.  A.  PINDSTOFTE. 
PASTEURIZING  APPABATUS. 

APPLICATION  FILED  JUNE  22,  1909. 


939,162. 


Patented  Nov.  2, 1909. 


fia - 1 


o 


A 


*sieutf. 


UNITED  STATES  PATENT  OFFICE. 


ANDERS   ANDERSEN   PINDSTOFTE,    OF   FREDERIKSBERG,    NEAR   COPENHAGEN, 

DENMARK. 

PASTEURIZING  APPARATUS. 


939,162.  Specification  of  Letters  Patent.  Patented  Xov.  2,  1909. 

Original  application  filed  October  1,  1907,  Serial  No.  395,390.    Divided  and  this  application  filed  June  22,  1909. 

Serial  No.  S03.682. 


To  att  whom  it  may  concern: 

Be  it  known  that  I,  ANDERS  ANDERSEN 
PINDSTOFTE,  a  subject  of  the  King  of  Den- 
mark, residing  at  Frederiksberg,  near  Copen- 
5  hagen,  Denmark,  have  invented  certain  new 
and  useful  Improvements  in  Pasteurizing 
Apparatus,  of  which  the  following  is  a 
specification. 

The  present  application  is  a  division  of 

10  my  application  Serial  Xo.  39o,390,  filed  Octo- 
ber 1,  1907,  for  improvements  in  pasteuriz- 
ing apparatus. 

The  present  invention  relates  to  improve- 
ments in  pasteurizing  apparatus  of  the  kind 

15  in  which  the  bottles  are  placed  in  baskets 
moving  through  a  water  reservoir  of  suit- 
able dimensions,  the  bottles  being  gradually 
heated  in  this  reservoir  to  pasteurizing  tem- 
perature. The  water  is  maintained  at  pas- 

20  tenrizing  temperature  as  long  as  required  by 
means  of  heat  supplied  to  the  water  by  suit- 
able devices,  the  bottles  afterward  being 
cooled  by  means  of  a  cooling  medium  sup- 
plied to  the  water  near  the  place  where  the 

25  bottles  are  removed  from  the  apparatus.  In 
such  apparatus  the  pasteurizing  fluid  is,  of 
course,  put  in  motion  when  the  baskets  are 
pulled  or  pushed  through  it,  but  this  motion 
is  not  sufficient  to  cause  the  warmer  water  at 

30  the  top  to  mix  with  the  colder  water  at  the 
bottom,  and  therefore  the  temperature  of 
the  upper  water  and  that  of  the  lower  water 
present  so  great  differences  that  a  pasteuriz- 
ing process  safe  and  free  of  breakage  can- 

35  not  be  effected  in  such  apparatus.  These 
drawbacks  are  obviated  by  the  present  in- 
vention, which  has  for  its  object  to  combine 
the  baskets  with  means  which  will  produce 
a  perfect  mixing  of  the  upper  and  lower 

40  layer  of  water  during  the  motion  of  the  bas- 
kets, so  that  the  temperature  is  practically 
uniform  from  top  to  bottom  of  the  different 
parts  of  the  apparatus. 

The  invention  is  illustrated  in  the  accom- 

46  panying  drawing,  in  which — 

Figure  1  is  a  vertical  longitudinal  section 
through  a  part  of  the  improved  apparatus. 
Fig.  2  is  a  plan  view  of  parts  of  the  appara- 
tus ;  the  suspension  means  of  the  baskets  be- 

50  ing  omitted. 

Referring  to  the  figures,  a  is  the  bottom 


of  the  water  reservoir,  and  6,  c  the  side 
walls  of  said  reservoir.  The  bottles  (not 
shown)  are  placed  in  baskets  d,  which  can  be 
made  of  wire-grating,  plait-work,  frame-  55 
work  or  the  like,  permitting  the  pasteurizing 
fluid  to  pass  through  the  baskets.  The  bas- 
kets d  are  suspended  on  transverse  shafts  I 
(Fig.  1),  provided  with  rollers  m,  running 
upon  rails  s  on  the  top  of  the  side-walls  of  60 
the  water  reservoir  so  that  the  baskets  can 
j  be  moved  through  the  water  reservoir  in  the 
I  direction  indicated  by  the  arrow  e.  In  the 
|  interior  of  each  of  the  baskets  d  is  arranged 
a  channel,  which  consists  of  two  plates  g  and  65 
h  placed  transversely  to  the  side-walls  b  and 
a  of  the  water  reservoir.  The  length  of  the 
plates  y  and  h  corresponds  to  the  distance 
between  said  side-walls.  The  plate  g  ex- 
tends from  the  bottom  of  the  water  reservoir  70 
to  some  distance  below  the  upper  edge  of  the 
basket  d,  and  the  plate  h  extends  from  the 
bottom  of  the  basket  d  to  some  distance 
above  the  water  level  o — o  (Fig.  1)  in  the 
water  reservoir.  75 

The  operation  of  the  apparatus  is  as  fol- 
lows: The  baskets  containing  the  bottles  are 
inserted  in  the  water  reservoir  and  moved 
through  it  in  the  direction  of  the  arrow  e. 
The  motion  of  the  baskets  and  the  channels  80 
formed  by  the  plates  g  and  h  causes  the  pas- 
teurizing fluid  to  move  in  the  opposite  direc- 
tion so  that  the  fluid-current  always  passes 
up  through  the  channels  and  down  between 
the  bottles  placed  in  the  baskets,  as  indi-  85 
cated  by  the  arrow  n  (Fig.  1),  thereby  mix- 
ing the  water  in  such  a  manner  that  the  tem- 
perature is  practically  uniform  from  top  to 
bottom  at  all  parts  or  the  apparatus. 

What  I  claim  is:  90 

In  a  pasteurizing  apparatus,  the  combina- 
tion with  a  water  reservoir,  of  a  number  of 
j  open  bottle-baskets  having  their  bottom  some 
distance  above  the  bottom  of  the  reservoir, 
means  which  permit  of  the  moving  of  said  95 
bottle-baskets  through  said  reservoir,  and  a 
number  of  channels  placed  one  in  the  inte- 
rior of  each  of  the  bottle  baskets  and  sepa- 
rating the  bottle-supporting  parts,  each  of 
said  channels  consisting  of  two  spaced  par-  100 
allel  plates  placed  transversely  to  the  side- 
walls  of  the  water  reservoir  and  having  a 


939,162 


length  corresponding  to  the  distance  between 
said  side-walls,  one  of  said  plates  g  extend- 
ing from  the  bottom  of  the  water  reservoir 
to  some  distance  below  the  upper  edge  of  the 
6  bottle-baskets,  while  the  other  of  said  plates 
A  extends  from  the  bottom  of  the  bottle-bas- 
kets to  some  distance  above  the  water  level 


in  the  water  reservoir;  substantially  as  and 
for  the  purpose  set  forth. 

ANDERS  ANDERSEN  PINDSTOFTE. 

Witnesses : 

HAKOLD  FROST, 
J.  ROTKJAR. 


ft. 


VSAfc 


,  337 


A.  A.  PINDSTOFTE. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  OCT.  1,  1907. 


946,397. 


Patented  Jan.  11, 1910. 


o 

I,     --.---.. 

S799V 

mm  ; 

:::::::: 

:       (       ijjjjjj 

::::::::     c 

o 


Os 


.  PHOTO. UTVOOH*M««.  WMMtNOTM!    t> 


UNITED  STATES  PATENT  OFFICE. 


ANDERS  ANDEKSEN  PINDSTOFTE,  OF  FREDERIKSBERG,   NEAR  COPENHAGEN, 

DENMARK. 


94G,:W>7. 


PASTEURIZING  APPARATUS. 

Specification  of  Letters  Patent.         Patented  Jan.  11,  1910. 

Application  filed  October  1,  1907.     Serial  No.  395,390. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  ANDERS  ANDERSEN 

PINDSTOFTE,  subject  of  Denmark,  residing 

at  No.  62  Frederiksberg  Alle,  in  the  city  of 

5  Frederiksberg,  near  Copenhagen,  Kingdom 

of  Denmark,  have  invented  new  and  useful 

Improvements  in  Pasteurizing  Apparatus, 

of  which  the  following  is  a  specification. 

The  present  invention  relates  to  improve- 

10  ments  in  pasteurizing  apparatus  of  the  kind 
in  which  the  bottles  are  placed  in  baskets 
moving  through  a  water  reservoir  of  suit- 
able dimensions,  the  bottles  being  gradually 
heated  in  this  reservoir  to  pasteurizing 

15  temperature.  The  water  is  maintained  at 
pasteurizing  temperature  as  long  as  re- 
quired by  means  of  heat  supplied  to  the 
water  by  suitable  devices,  the  bottles  after- 
ward being  cooled  by  means  of  a  cooling 

20  medium  supplied  to  the  water  near  the  place, 
where  the  bottles  are  removed  from  the  ap- 
paratus. In  such  apparatus  the  pasteurizing 
fluid  is,  of  course,  put  in  motion  when  the 
baskets  are  pulled  or  pushed  through  it,  but 

25  this  motion  is  not  sufficient  to  cause  the 
warmer  water  at  the  top  to  mix  with  the 
colder  water  at  the  bottom,  and  therefore 
the  temperature  of  the  upper  water  and  that 
of  the  lower  water  present  so  great  differ- 
so  ences  that  a  pasteurizing  process  safe  and 
free  of  breakage  cannot  be  effected  in  such 
apparatus.  These  drawbacks  are  obviated 
by  the  present  invention,  which  has  for  its 
object  to  combine  the  baskets*  with  means 

35  which  will  produce  a  perfect  mixing  of  the 
upper  and  lower  layers  of  water  during  the 
motion  of  the  baskets,  so  that  the  tempera- 
ture is  practically  uniform  from  top  to  bot- 
tom at  the  different  parts  of  the  apparatus. 

40  The  invention  is  illustrated  in  the  accom- 
panying drawing,  in  which — Figure  1  is  a 
vertical  longitudinal  section  through  a  part 
of  the  improved  apparatus.  Fig.  la  is  a  ver- 
tical section  through  one  of  the  channels 

45  referred  to  in  the  following  specification. 
Fig.  2  is  a  plan  view  of  parts  of  the  appara- 
tus; the  suspension  means  of  the  baskets 
being  omitted.  Fig.  3  is  a  side  view  of  two 
adjacent  baskets  and  shows  a  modification 

50  of  the  invention. 

Referring  to  Figs.  1,  la  and  2,  a  is  the  bot- 
tom of  the  water  reservoir,  and  5,  c  the  side 
walls  of  said  reservoir.  The  bottles  (not 
shown)  are  placed  in  baskets  d,  which  can 

55  be  made  of  wire-grating,  plait-work,  frame- 


work or  the  like,  permitting  the  pasteuriz- 
ing fluid  to  pass  through  the  baskets.  The 
baskets  d  are  suspended  on  transverse  shafts 
1  (Fig.  1),  provided  with  rollers>m  running 
upon  rails  s  on  the  top  of  the  side-walls  of  go 
the  water-reservoir  so  that  the  baskets  can 
be  moved  through  the  water  reservoir  in  the 
direction  indicated  by  the  arrows  e.  Be- 
tween each  two  of  the  baskets  d  is  inserted  a 
channel  having  form  of  a  flat  frame,  which  55 
consists  of  two  plates  g  and  h  placed  trans- 
versely to  the  side  walls  b  and  c  of  the  water 
reservoir  and  connected  together  by  means 
of  plates  parallel  to  the  side  walls  b  and  c, 
or  by  means  of  cross-stays  i,  or  by  other  70 
suitable  means.  The  length  of  the  plates  y 
and  h  corresponds  to  the  distance  between 
the  side-walls  b  and  c.  The  plate  g  extends 
from  the  bottom  of  the  water  reservoir  to 
some  distance  below  the  upper  edge  of  the  75 
basket  c?,  and  the  plate  A  extends  from  the 
bottom  of  the  basket  d  to  some  distance 
above  the  water  level  o — o  (Fig.  1)  in  the 
water  reservoir.  The  channels  formed  by 
the  plates  g  and  h  are  suspended  upon  the  80 
baskets  by  means  of  hooks  v  (Figs.  1  and  1") 
or  the  like  or  they  may  be  suspended  by  any 
other  suitable  means  which  will  permit  said 

Elates  to  follow  the  movements  of  the  bas- 
ets.  85 

The  operation  of  the  apparatus  is  as  fol- 
lows :  The  baskets  containing  the  bottles  are 
inserted  in  the  water  reservoir  and  moved 
through  it  in  the  direction  of  the  arrows  e. 
The  motion  of  the  baskets  and  of  the  chan-  90 
nels  formed  by  the  plates  g  and  h  placed  be- 
tween each  t\vo  baskets  causes  the  pasteuriz- 
ing fluid  to  move  in  the  opposite  direction  so 
that  the  fluid-current  always  passes  up  be- 
tween the  baskets  and  down  between  the  bot-  95 
ties  placed  in  the  baskets,  as  indicated  by 
the  arrow  n  (Fig.  1),  thereby  mixing  the 
water  in  such  a  manner  that  the  temperature 
is  practically  uniform  from  top  to  bottom  at 
all  parts  of  the  apparatus.  100 

Fig.  3  shows  a  modification,  in  which  the 
channels  17,  h  are  placed  in  the  interior  of  the 
baskets  «?,  so  that  the  distance  between  the 
baskets  can  be  reduced  to  a  minimum.  It 
will  be  obvious  that  such  an  arrangement  105 
will  give  the  same  result  as  the  arrangement 
first  described.  This  modified  form  of  the 
apparatus  is  the  subject  of  a  divisional  ap- 
plication filed  by  me  June  22nd,  1909,  Ser. 
No.  503,682.  no 


946,397 


I  claim : 

1.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  water-reservoir,  of  a  number  j 
of  open  bottle-baskets  supported  therein  with  j 

5  their  bottoms  some  distance  above  the  bot- 
tom of  the  reservoir,  means  permitting  the 
moving  of  said  bottle-baskets  through  said 
reservoir,  and  a  number  of  channels  moving 
with  the  bottle-baskets  and  separating  the 

10  bottle-supporting  parts,  each  of  said  chan- 
nels consisting  of  two  spaced  parallel  plates 
placed  transversely  to  the  side  walls  of  the 
water-reservoir  and  having  a  length  corre- 
sponding to  the  distance  between  said  side 

15  walls,  one  of  said  plates  g  extending  from 
the  bottom  of  the  water-reservoir  to  some 
distance  below  the  upper  edge  of  the  bottle- 
baskets,  while  the  other  of  said  plates  h  ex- 
tends from  the  bottom  of  the  bottle-baskets 

20  to  some  distance  above  the  water  level  in  the 
water- reservoir ;  substantially  as  and  for  the 
purpose  set  forth. 

2.  In  a  pasteurizing  apparatus,  the  com-  ! 
bination  with  a  water-reservoir,  of  a  number 

25  of  open  bottle-baskets  supported  therein  with 
their  bottoms  some  distance  above  the  bottom 


of  the  reservoir,  means  permitting  the  mov- 
ing of  said  bottle-baskets  through  said  reser- 
voir, and  a  number  of  channels  suspended 
between  each  two  of  such  baskets  and  mov-  30 
ing  with  the  baskets  and  separating  the  bot- 
tle-supporting parts,  each  of  said  channels 
consisting  of  two  spaced  parallel  plates  con- 
nected together  and  placed  transversely  of 
the  side  walls  of  the  water-reservoir  and  hav-  35 
ing  a  length  corresponding  to  the  distance 
between  said  side  walls,  one  of  said  plates  g 
extending  from  the  bottom  of  the  water-res- 
ervoir to  some  distance  below  the  upper  edge 
of  the  bottle-baskets,  while  the  other  of  said  40 
plates  h  extends  from  the  bottom  of  the  bot- 
tle-baskets to  some  distance  above  the  water 
level  in  the  water-reservoir;  substantially  as 
and  for  the  purpose  set  forth. 

In  testimony  whereof  I  have  signed  my  45 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 

ANDERS  ANDERSEN  PINDSTOPTE. 

Witnesses : 

MARCUS  MOLLER, 
S.  KOTKJAR. 


3  4  ?, 


1310 


" 


- 
'   - 

;•     .••.-. 


' 

. 


- 


|£4S 


si    ,v  •-• 


R.  M.  CATTFFMAN  &  W.  BEST. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  FEB.  24,  1908. 


948,443. 


Patented  Feb.  8, 1910. 

2  SHEETS-SHEET  I. 


36 


23 


20  & 


38 


fr* 

i       _  j. 

1   \/ 

J. 

?==^^3--=1^ 

ii'  i 

i 
'       i 

u  i{ 

1 
_1  . 

---) 

f------ 

HT~     ii  

_   _  j_l  



-         , 

-H 

& 


st- 


^ •     r-  -. 

I  —1      I 


.   WAIKINCTOM.   D    C 


•    ; 

-   •- 


948,443. 


R.  M.  CAUFFMAN  &  W.  BEST. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  FEB.  24,  1908. 


Patented  Feb.  8, 1910. 

2  SHEETS— SHEET  2. 


52- 


J8 


It          II         I 

I  II  II  II 

I  I  I  I  I  II I 


OOOOOOOOOOO 

ooooooooooo 


AMWKW.  1   MWkU  00,  H«IO-UT»00«uW^EW  W*SWWiTOH.  O  C. 


UNITED  STATES  PATENT  OFFICE. 


ROBERT  M.  CAUFFMAN  AND  WELLINGTON  BEST,  OF  CENTERVILLE,  MICHIGAN;  SAID 

BEST  ASSIGNOR  TO  SAID  CAUFFMAN. 


PASTEURIZING  APPARATUS. 


948,443. 


Specification  of  letters  Patent.  Patented  Feb.  8,  1910. 

Application  filed  February  24,  1908.     Serial  No.  417,489. 


To  all  whom  it  may  concern: 

Be  it  known  that  we,  ROBERT  M.  CATJFF- 
MAN  and  WELLINGTON  BEST,  citizens  of  the 
United  States,  residing  at  Centerville.  in  the 
5  county  of  St.  Joseph  and  State  of  Michigan, 
have  invented  certain  new  and  useful  Im- 
provements in  Pasteurizing  Apparatus,  of 
which  the  following  is  a  specification. 

This  invention  relates  to  improvements  in 

10  apparatus  for  treating  milk  and  other  arti- 
cles of  food  for  the  purpose  of  pasteurizing 
the  same,  and  has  for  one  of  its  objects  to 
improve  the  construction  and  increase  the 
efficiency  and  utility  of  devices  of  this  char- 

15  acter. 

Another  object  of  the  invention  is  to  pro- 
vide a  simply  constructed  apparatus  where- 
by the  heating  medium  may  be  applied  with 
greater  uniformity  and  regularity  to  the 

20  food  products  or  compounds,  and  without 
danger  of  over  heating  or  under  heating  the 
same. 

Another  object  of  the  invention  is  to  pro- 
vide a  simply  constructed  apparatus  where- 

25  by  the  temperature  may  be  readily  controlled 
and  increased  or  decreased  as  desired,  and 
wherein  the  degree  of  temperature  may  be 
known  to  the  attendant  at  all  times. 

With  these  and  other  objects  in  view  the 

30  invention,  consists  in  certain  novel  features 
of  construction,  as  hereinafter  shown  and  de- 
scribed and  specifically  pointed  out  in  the 
claims. 

In  the  drawings  is  shown  the  preferred 

35  form  of  the  embodiment  of  the  invention, 
and  in  the  drawings  thus  employed  Figure 
1  is  a  plan  view  of  the  improved  apparatus. 
Fig.  2  is  a  side  elevation  from  the  front 
partly  in  section.  Fig.  3  is  an  elevation 

40  from  one  end  of  the  apparatus.  Fig.  4  is  an 
end  elevation  from  the  opposite  end  of  the 
apparatus.  Fig.  5  is  a  transverse  section  on 
the  line  5 — 5  of  Fig.  1.  Fig.  6  is  a  perspec- 
tive view  of  one  of  the  trays  for  supporting 

45  the  food  products  or  compounds  within  the 
apparatus. 

The  improved  apparatus  comprises  an 
outer  casing,  preferably  of  two  or  more 
thicknesses  10 — 11  of  sheet  metal  preferably 

50  galvanized  iron,  and  spaced  apart  with  one 

or  more  layers  of  non-conductive  material, 

such  as  asbestos,  represented  at  12,  between 

the  walls  of  the  casing. 

Disposed  within  the  outer  casing  is  an  in- 


ner casing  13  of  suitable  sheet  metal  and  55 
spaced  upon  all  sides  except  the  front  from 
the  outer  casing,  the  front  of  the  inner  cas- 
ing bearing  against  the  inner  face  of  the 
front  of  the  outer  casing,  as  shown  in  Figs. 
3,  4  and  5,  the  outer  casing  having  a  door  14  60 
providing  access  to  the  inner  casing.    The 
door  14  is  hinged  as  at  15  to  the  inner  casing 
and  provided  at  its  free  edges  with  a  suit- 
able latch  device  16,  the  door  being  large 
enough  to  permit  of  the  insertion  and  re-  65 
moval  of  the  articles  of  food  which  are  pref- 
erably disposed  in  perforated  trays,  one  or 
which  is  illustrated  at  17  in  Fig.  6. 

The  lower  side  of  the  inner  casing  is 
formed  with  longitudinal  ribs  18  upon  which  70 
the  trays  17  rest,  and  thus  supported  from 
the  floor  of  the  inner  casing  so  that  the  heat- 
ing medium  will  pass  around  all  sides  of  the 
tray  and  of  the  food  products  supported 
thereby.  75 

The  heating  medium  will  be  supplied  to 
the  space  between  the  inner  and  outer  cas- 
ings and  will  preferably  be  live  steam,  and 
to  supply  this  live  steam  a  perforated  pipe 
section  is  disposed  within  the  space  between  80 
the  bottom  of  the  inner  and  outer  casings, 
this  pipe  being  represented  at  19  and  pro- 
vided with  a  branch  20  leading  through  the 
outer  casing,  as  shown.  Any  suitable  steam 
supplying  means  may  be  employed,  but  as  85 
the  steam  generator  is  not  a  portion  of  the 
present  invention  it  is  not  illustrated. 

The  inner  casing  13  is  provided  at  suit- 
able points  in  its  rear  wall  with  transverse 
perforations  21,  and  with  similar  perfora-  90 
tions  22  in  the  end  walls,  the  perforations  21 
being  covered  by  hoods  23  open  at  their 
lower  sides,  as  represented  at  24  in  Fig.  5, 
while  the  end  perforations  22  are  covered  by 
similar  hoods  25,  the  latter  open  at  the  lower  95 
sides  and  provided  with  closing  valves  26 
adapted  to  cover  the  openings.  Suitable 
operating  devices  will  be  employed  to  con- 
trol the  valves  26,  and  for  the  purpose  of 
illustration  rods  27  are  mounted  for  rotation  100 
upon  the  hoods  25,  with  the  lower  ends  bent 
at  an  angle  to  the  longitudinal  plane  of  the 
rods,  as  shown  at  28,  the  bent  portions  oper- 
ating in  diagonal  guide  strips  29  attached  to 
the  valves.  By  this  arrangement  it  will  be  105 
obvious  that  when  the -rods  27  are  rotated 
the  bent  ends  28  acting  within  the  guide 
strips  29  will  open  and  close  the  valves  26, 


948,443 


the  extent  of  the  opening  being  easily  con- 
trolled by  the  extent  to  which  the  rods  are 
operated. 

The  outer  casing  of  the  apparatus  is  pro- 
5  vided  at  the  ends  with  relatively  large  open- 
ings 30 — 31,  the  openings  provided  with  clo- 
sures 32 — 33,  preferably  slidable  in  guide 
ways  34 — 35,  so  that  the  openings  may  be 
uncovered  to  any  required  extent  to  admit 

10  any  given  quantity  of  cold  air  into  the  space 
between  the  outer  and  inner  casings.  The 
hoods  25  being  located  opposite  the  open- 
ings 30 — 31,  the  valve  rods  27  are  easily  ac- 
cessible through  the  openings,  so  that  the 

15  valves  26  may  be  readily  set  to  any  desired 
extent  by  simply  opening  the  closures  32 — 33, 
as  will  be  obvious. 

Located  within  the  inner  casing,  prefer- 
ably at  one  corner  is  a  tank  36  for  holding 

20  water,  the  tank  provided  with  a  tubular  con- 
nection 37  leading  out  through  both  casings, 
and  within  this  tubular  connection  is  ar- 
ranged a  suitable  thermometer  device  38, 
readable  from  the  exterior  of  the  outer  cas- 

25  ing,  so  that  the  temperature  of  the  water  in 
the  tank  36  may  be  ascertained  at  all  times. 
It  will  be  understood  that  it  is  not  the  ob- 
ject to  ascertain  the  temperature  of  the  inner 
casing,  but  that  on  the  other  hand  it  is  the 

30  object  to  ascertain  the  temperature  of  the 
milk  in  the  bottles  in  order  to  determine 
when  the  temperature  has  reached  a  point  to 
properly  pasteurize  the  milk.  Thus  the  tem- 
perature of  the  milk  within  the  bottles  is 

35  ascertained  approximately  by  the  tempera- 
ture of  the  water  in  the  tank  36,  in  which 
one  end  of  the  thermometer  is  submerged, 
as  one  liquid  will  be  substantially  the  same 
in  temperature  as  the  other,  both  being  sub- 

40  jected  to  the  same  heating  medium.  The 
thermometer  device  employed  consists  sim- 
ply of  an  ordinary  tube  thermometer  within 
a  tubular  casing  37,  which  serves  to  protect 
the  thermometer  from  the  heat  of  the  steam. 

45  Within  the  bottom  of  the  outer  casing  is 
arranged  a  longitudinal  depression  39  in- 
clined toward  one  end  of  the  casing  and  pro- 
vided with  a  discharge  pipe  40  at  its  lower 
end  to  provide  suitable  drainings  for  the 

50  water  of  condensation.  A  suitable  safety 
valve  indicated  at  41  is  also  connected  to  the 
apparatus,  to  prevent  danger  from  undue 
pressure  of  steam  in  the  apparatus. 

The  inner  casing  13  is  preferably  suspend- 

55  ed  by  hangers  42  from  the  inner  casing,  as 
shown  in  Fig.  2. 

By  this  simple  arrangement  it  will  be  ob- 
vious that  when  steam  is  admitted  into  the 
distributing  pipe  19  it  will  pass  around  all 

60  sides  of  the  inner  casing  except  the  front, 
and  likewise  pass  through  the  perforations 
21 — 22  into  the  interior  of  the  inner  casing, 
and  thus  come  into  direct  contact  with  the 
receptacles  of  the  food  products  supported 

65  in  the  tray,  or  otherwise  disposed  within  the 


inner  casing.  The  steam  thus  freely  circu- 
lates around  the  exterior  and,  within  the  in- 
terior of  the  inner  casing,  and  subjects  the 
food  products  both  to  the  direct  and  indi- 
rect influence  or  action  of  the  steam,  thereby 
utilizing  to  the  fullest  extent  the  best  accu- 
rate properties  of  the  steam. 

The  air  intakes  30 — 31  are  an  important 
feature  of  the  invention  and  permit  the 
proper  mixing  of  air  and  steam  by  which 
any  sudden  heating  of  the  bottles  or  other 
vessels  containing  the  food  products  is  pre- 
vented and  thus  also  preventing  loss  of  bot- 
tles or  other  fragile  receptacles  by  breaking 
them.  The  cold  air  apertures  are  also  util- 
ized  to  prevent  a  sudden  rise  in  tempera- 
ture which  would  be  liable  to  fracture  the 
bottles.  By  this  arrangement  a  compara- 
tively small  amount  of  steam  only  is  re- 
quired to  produce  a  relatively  high  tern- 
perature  which  may  be  uniformly  main- 
tained at  any  required  degree'  by  manipulat- 
ing the  closures  32—33  and  the  valves  26,  as 
before  described,  the  degree  of  temperature 
being  readily  ascertained  by  consulting  the 
thermometer  device  38. 

When  the  milk  is  to  be  treated  in  the  ap- 
paratus it  is  first  passed  through  a  centrifu- 
gal machine  which  clarifies  the  milk  and 
the  milk  and  cream  aerated  and  cooled  and 
thoroughly  mixed  and  strained  in  the  steril- 
ized bottles  which  are  then  placed  on  the 
trays  17  and  inserted  through  the  door  14 
into  the  inner  casing  as  before  described  and 
supported  upon  the  ribs  18.  The  milk  is 
thus  in  condition  and  position  to  be  pasteur- 
ized at  a  temperature  of  180°  to  200°  for 
thirty  minutes  more  or  less,  after  which  the 
bottles  are  instantly  sealed. 

The  apparatus  may  also  be  employed  in 
cheese  factories  and  in  creameries  to  enable 
the  cheese  makers  and  butter  makers  to  sup- 
ply milk  admirably  adapted  for  starter 
making. 

The  improved  apparatus  may  be  manu- 
factured  in  any  required  size  or  capacity, 
and  may  be  manufactured  for  farmers  hav- 
ing a  limited  supply  of  milk  or  employed 
upon  the  larger  dairy  farms,  creameries, 
or  cheese  factories,  as  above  stated. 

The  thermometer  device  38  projecting 
into  the  water  in  the  tank  36,  and  the  tem- 
perature of  the  water  being  always  slightly 
greater  than  the  milk,  or  other  food  prod- 
ucts within  the  inner  casing,  the  tempera- 
ture  is  readily  ascertainable  and  by  a  little 
practice  the  operator  may  be  able  to  main- 
tain the  temperature  of  the  milk  or  other 
products  at  any  degree  required.  The  op- 
erator is  thus  in  position  to  intelligently 
manipulate  the  cold  air  supply  and  the  valve 
26,  as  will  be  obvious. 

What  is  claimed  is — 

1.  In  an  apparatus  of  the  class  described, 
an  outer  and  an  inner  casing  spaced  apart, 


948,443 


means  for  supplying  heat  to  the  space  be- 
tween the  casings,  a  tank  within  the  inner 
casing  and  adapted  to  contain  liquid,  a  ther-  j 
mometer  device  connected  to  said  tank  and 
5  extending  to  the  exterior  of  the  casings  to 
determine  the  temperature  of  the  liquid  in 
said  tank  and  thereby  determine  approxi- 
mately the  temperature  of  the  milk  being 
pasteurized  within  the  bottles  disposed  in 

10  the  apparatus,  said  inner  casing  having 
perforations  providing  communication  be- 
tween the  inner  casing  and  the  space  be- 
tween the  casings,  and  means  in  the  inter- 
space for  controlling  the  flow  of  the  heating 

15  medium  through  the  apertures. 

2.  In  an  apparatus  of  the  class  described, 
an  outer  and    inner    casing    spaced    apart, 
means  for  supplying  heat  to  the  space  be- 
tween the  casings,  said  inner  casing  having 

20  apertures  providing  communication  between 
the  inner  casing  and  the  space  between  the 
casings,  hoods  disposed  over  said  apertures 
and  open  at  their  lower  sides,  valves  oper- 
ating to  control  the  flow  of  heat  to'  said 

25  hoods,  and  means  for  adjusting  said  valves. 

3.  In  an  apparatus  of  the  class  described, 
an  outer  and  an  inner  casing  spaced  apart, 
said  outer  casing  having  air  apertures,  ad- 
justable   closures    for    said    air    apertures, 

30  means  for  supplying  heat  to  the  space  be- 
tween the  casings,  said  inner  casing  having 
apertures  providing  communication  between 
the  inner  casing  and  the  space  between  the 
casings,  and  hoods  over  said  apertures  and 

35  open  at  their  lower  sides. 

4.  In  an  apparatus  of  the  class  described, 
an  outer  and  an  inner  casing  spaced  apart, 
the  outer  casing  having  air  apertures  leading 
therethrough,   adjustable  closures   for  said 

40  apertures,  means  for  supplying  heat  to  the 
space  between  the  casings,  said  inner  casing 
having  apertures  providing  communication 
between  the  inner  casing  and  the  space  be- 
tween the  casings,  hoods  over  said  apertures 

45  and  open  at  their  lower  sides,  valves  oper- 
ating to  control  the  heat  passing  through 
said  hoods  and  means  for  adjusting  the  said 
valves. 

5.  In  an  apparatus  of  the  class  described, 
50  an  outer  and  an  inner  casing  spaced  apart, 

the  outer  casing  having  air  apertures  com- 
municating with  the  space  between  the  cas- 
ings, adjustable  closures  for  said  air  aper- 
tures, means  for  supplying  heat  to  the  space 

55  between  said  casings,  said  inner  casing  hav- 
ing apertures  in  its  ends  providing  com- 
munication with  the  space  between  the  cas- 
ings, and  hoods  disposed  over  said  apertures 
and  open  at  the  lower  sides. 

60  G.  In  an  apparatus  of  the  class  described, 
an  outer  and  an  inner  casing  spaced  apart. 


the  outer  casing  having  air  apertures  com- 
municating with  the  space  between  the  cas- 
ings, adjustable  closures  for  said  air  aper- 
tures, means  for  supplying  heat  to  the  space  65 
between  said  casings,  the  inner  casing  hav- 
ing apertures  in  its  ends  communicating 
with  the  space  between  the  casings,  hoods 
disposed  over  said  latter  apertures  and  open 
at  the  lower  side,  valves  operating  to  con-  70 
trol  the  passage  of  heat  through  said  hoods, 
and  means  for  controlling  said  valves  and 
disposed  in  a  position  to  be  accessible 
through  said  air  apertures. 

7.  In  an  apparatus  of  the  class  described,  75 
an  outer  and  an  inner  casing  spaced  apart, 
said  inner  casing  having  transverse  aper- 
tures providing    communication    with    the 
space  between  the  casings,  and  said  outer 
casing  having  air  apertures  communicating  go 
with  the  space  between  the  casings,  adjust- 
able closures  for  said  air  apertures,  hoods 
disposed  over  the  apertures  of  the  inner  cas- 
ing and  open  at  the  lower  side,  means  for 
supplying  heat  to  the  space  between  the  cas-  85 
ings,  valves  operating  to  control  the  flow  of 
heat  through  the  hoods,  means  for  control- 
ling said  valves  and  accessible  through  said 
apertures,  a   tank   for  holding  liquid   dis- 
posed within  said  inner  casing,  and  a  ther-  90 
mometer  device  connected  into  said  tank  and 
extending  through  said  casing  to  determine 
the  temperature  of  the  liquid  in  said  tank 
and   thereby   determine   approximately   the 
temperature  of  the  milk  being  pasteurized  95 
within  the  bottles  disposed  in  the  apparatus. 

8.  In  an  apparatus  of  the  class  described, 
an  outer  casing  and  an  inner  casing,  means 
for  supplying  heat  to  the  space  between  the 
casings,  said  inner  casing  having  communi-  100 
cation  with  the  space  between  the  casings, 
means  for  controlling  the  flow  of  the  heating 
medium  through  the  communication  between 
the  inner  casing  and  said  space,  said  outer 
casing  having  an  air  opening,  and  a  closure  105 
for  said  air  opening. 

9.  In  an  apparatus  of  the  class  described, 
an    outer  and   inner   casing  spaced   apart, 
means  for  supplying  heat  to  the  space  be- 
tween the  casings,  said  inner  casing  having  110 
aperturas  providing  communication  between 
the  inner  casing  and  the  space  between  the 
casings,  hoods  disposed  over  said  apertures 
and  open  at  their  lower  sides,  valves  operat- 
ing to  control  the  flow  of  heat  to  said  hoods.  115 

In  testimony  whereof  we  affix  our  signa- 
tures, in  presence  of  two  witnesses. 

ROBERT  M.  CAUFFMAN. 
WELLINGTON  BEST. 
Witnesses : 

GEORGE  OLTSCH, 
G.  M.  COLE. 


J.  W.  HEIZER, 

PASTEURIZING  APPARATUS. 

APPLIOATIOB  PILED  APE.  23,  ]909. 


Patented  July  19, 1910. 


7- 


2 — 


JO 


— 2 
•J 


3 


WITNESSES: 


ATTORNEY, 


UNITED  STATES  PATENT  OFFICE. 


JAMES  W.   HEIZER,   OF  WHEELING,   WEST  VIRGINIA,   ASSIGNOR  TO   THE   LACTOMODE 
COMPANY,   OF  WHEELING,  WEST  VIRGINIA,  A  CORPORATION. 


PASTEURIZING  APPARATUS. 


25 


40 


45 


964,777. 


Specification  of  letters  Patent.        Patented  July  19,  1910. 

Application  filed  April  23,  1909.     Serial  No.  491,716. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JAMES  W.  HEIZER,  a 
citizen  of  the  United  States  of  America,  and 
resident  of  Wheeling,  county  of  Ohio,  and 
5  State  of  West  Virginia,  have  invented  cer- 
tain new  and  useful  Improvements  in  Pas- 
teurizing Apparatus,  of  which  the  following 
is  a  specification. 

This  invention  relates  to  improvements  in 

10  pasteurizing  apparatus,  and  it  has  for  its 
primary  object  to  provide  an  extremely 
simple  and  inexpensive  device  whereby  the 
contents  of  glass  bottles  or  jars  may  be  pas- 
teurized or  sterilized  without  subjecting  such 

15  bottles  or  jars  to  the  danger  of  breakage. 

A  further  object  of  the  invention  is  to 
provide  an  apparatus  of  the  character  men- 
tioned which  is  particularly  adapted  for 
pasteurizing  the  contents  of  milk-modifying 

20  bottles  and  whereby  said  contents  may  be 
accurately  heated  to  the  required  tempera- 
ture. 

A  still  further  object  of  the  invention  is 
to  provide  a  pasteurizing  apparatus  the  con- 
struction or  arrangement  of  which  is  such 
that  a  thermometer  or  other  temperature- 
testing  instrument  may  be  directly  applied 
to  the  contents  of  the  bottle  or  jar  without 
its  first  being  passed  through  a  heated  zone 

30  where  it  would  be  unduly  influenced. 

W'ith  these  and  other  objects  in  view,  the 
invention  finally  consists  in  the  particular 
construction,  arrangement  and  combination 
of  parts  which  will  hereinafter  be  fully  de- 

35  scribed,  reference  being  had  to  the  accom- 
panying drawings,  forming  a  part  of  this 
specification,  in  which — • 

Figure  1  is  a  top  plan  view  of  the  inven- 
tion; Fig.  2  is  a  vertical  section  of  the  same 
on  the  line  2 — 2,  Fig.  1;  Fig.  3  is  a  hori- 
zontal section  on  the  line  3 — 3,  Fig.  2 ;  and— 
Fig.  4  is  a  side  elevation  of  the  jar-holding 
receptacle,  removed. 

Referring  to  said  drawings,  in  which  like 
reference  numerals  designate  like  parts 
throughout  the  several  views — 1  indicates  a 
cylindrical  receptacle  adapted  for  receiving 
a  bottle  or  jar  2  containing  milk,  fruit,  ce- 
reals, or  other  matter  to  be  pasteurized  or 

50  sterilized,  the  diameter  of  said  receptacle  be- 
ing just  enough  greater  than  that  or  said  bot- 
tle or  jar  2  to  admit  of  convenient  or  ready 
insertion  and  removal  of  the  latter.  Legs  3 
carried  by  the  lower  end  of  said  receptacle 

55  1  serve  to  support  the  latter,  as  shown,  said 


legs  being  inclined  outward  to  a  point  where 
they  are  just  receivable  in  an  outer  cylin- 
drical receptacle  4  in  which  the  receptacle  1 
is  seated  and  being  adapted  to  center  the 
receptacle  1  with  relation  to  the  receptacle  60 
4.  The  lower  ends  of  said  legs  have  in- 
turned  terminals  3a  which  facilitate  the  in- 
sertion of  the  inner  receptacle  in  the  outer 
receptacle.  The  height  of  the  inner  recep- 
tacle 1  is  preferably  such  that  it  stands  65 
slightly  above  the  straight  body-portion  of 
the  bottle  or  jar  to  be  received  therein,  as 
shown.  The  outer  receptacle  4  is  made  of 
such  a  height  with  relation  to  the  inner  re- 
ceptacle and  to  the  bottle  or  jar  to  be  con-  70 
tamed  therein  that  its  removable  cover  5, 
when  properly  seated,  will  rest  upon  or 
closely  overlie  the  top  of  the  neck  of  said 
bottle  or  jar.  Said  cover  has  a  central 
orifice  6  therein  whose  diameter  is  substan-  75 
tially  that  of  the  mouth  of  the  bottle  or  jar 
2,  with  which  mouth  it  registers,  said  orifice 
being  adapted  not  only  to  allow  the  usual 
discharge  tube  7  of  a  milk-modifying  bottle 
to  project  outward  therethrough,  but  also  80 
to  admit  of  the  application  of  a  thermometer, 
or  other  temperature-testing  instrument,  to 
the  contents  of  the  bottle  without  removing 
the  cover,  said  instrument  being  inserted 
into  the  contents  through  an  aperture  in  85 
the  bottle-stopper  8,  which  aperture  may  be 
either  that  through  which  the  tube  7  is  pro- 
jected or  the  aperture  9  in  which  a  blow- 
pipe (not  shown)  may  be  seate_d. 

In  practice,  the  receptacle  1  is  first  seated  90 
within  the  receptacle  4  and  the  bottle  2  con- 
taining the  fluid  to  be  acted  upon  is  placed 
within  said   receptacle   1,  after   which  the 
latter  is  filled  up  with  cold  water.    The  re- 
ceptacle 4  is  then  filled  with  boiling  water,  95 
after    which    the    cover    5    is    immediately 

ated  in  place.    The  cold  water  which  finds 
its  way  about  the  sides  of  the  bottle  serves 
to  prevent  the  sudden  heating  of  the  bottle 
which  would  otherwise  result  from  the  fill-  100 
ing  of  the  outer  receptacle  with  hot  water; 
that  is  to  say,  the  heating  of  the  bottle  is 
thereby   caused   to   be  gradual,   and  conse- 
quently the  danger  of  the  bottle  breaking 
through  being  subjected  to  a  sudden  change  105 
of  temperature  is  removed  or  eliminated. 

Since  it  is  desirable  in  pasteurizing  to 
effect  the  heating  of  the  fluid  acted  upon  to 
not  more  than  a  certain  degree  of  tempera- 
ture, this  may  be  regulated  more  or  less,  as  110 


964,777 


desired,  by  increasing  or  diminishing  the 
quantity  of  cold  water  placed  in  the  re- 
ceptacle 1,  the  purpose  had  in  view  in  mak- 
ing said  receptacle  slightly  higher  than  the 
5  body-portion  of  the  bottle  to  be  received 
therein  being  to  provide  a  water  -  holding 
area  10  which  may,  or  may  not,  be  occupied 
by  water. 

It  will  be  noted  that  to  test  the  tempera- 
10  ture  of  the  contents  of  the  bottle,  the  test- 
ing instruments  may  be  passed  directly  into 
the  bottle  without  removing  the  cover  5  and 
without  said  instrument  passing  through  a 
heated  instrument-influencing  area  in  reach- 
is,  ing  said  contents,  and  that,  consequently,  an 
accurate  test  is  readily  obtained. 

As  is  well  understood,  when  the  water  in 
the  outer  receptacle  begins  to  cool,  a  cir- 
culation is  created  which  carries  the  cooler 
20  water  to  the  bottom  of  the  receptacle.  The 
legs  3  are  therefore  provided  on  the  inner 
receptacle  for  the  double  purpose  of  center- 
ing the  latter  with  respect  to  the  outer  re- 
ceptacle and  of  supporting  it  above  the  bot- 
25  torn  of  said  outer  receptacle  where  it  will 
be  subjected  to  the  greatest  heat  of  the 
water. 

Having  thus  described  my  invention,  what 
I  claim  as  new,  and  desire  to  secure  by  Let- 
30  ters  Patent,  is— - 

1.  A   pasteurizing  apparatus   comprising 


separable  outer  and  inner  receptacles,  means 
whereby  the  latter  is  centered  with  respect 
to  the  former,  a  glass  bottle  seated  within 
the  inner  receptacle  with  its  neck  project-  35 
ing  outward  therefrom,  an  apertured  stop- 
per in  said  bottle,  and  a  centrally  apertured 
cover   seated    in   the   outer   receptacle   and 
closely  overlying  the  top  of  the  neck  of  the 
bottle  with  its  aperture  in  register  with  the  40 
mouth  of  the  bottle. 

2.  A   pasteurizing   apparatus   comprising 
separable  outer  and  inner  receptacles,  means 
whereby  the  latter  is  centered  with  respect 
to  the  former,  a  glass  bottle  seated  within  45 
the  inner  receptacle  with  its  neck  projecting 
outward   therefrom,  the   inner   diameter   of 
the  inner  receptacle  being  slightly  greater 
than  the  outer  diameter  of  the  bottle  body, 
adapting  the  former  for  containing  a  thin  50 
sheet  of  water  about  the  bottle  body,  and  a 
cover  seated  in  the  top  of  said   outer  re- 
ceptacle and  closely  overlying  the  top  of  the 
neck   of  the  bottle,  said   cover  having   an 
orifice  therein  in  register  with  the  mouth  of  55 
the  bottle. 

In  testimony  whereof  I  affix  my  signature 
in  presence  of  two  subscribing  witnesses. 
JAMES  W.  HEIZER. 

Witnesses  : 

O.  P.  STEPHAN, 
W.  C.  ADAMS. 


966,873. 


A.  TIESSE. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  JAN.  19,  1910. 


Patented  Aug.  9, 1910. 

4BHEETS-8HEET  1. 


966,872. 


A.  TIESSE. 

PASTEURIZING  APPARATUS. 
APPLIOATIOH  FILED  JAH.  19,  1910. 


Patented  Aug.  9, 1910. 

4  SHEETS— SHEET  3. 


oooooooooool        ooooooooooo 

OOOOOOOOOOOI I   OOOGOOOOOOO 
OOOOOOOCOOO1 i   OOOOOOOOOOO 


OOOO  O  O OOOOO 

oooooo  ooooc 
oooooo  ooooc 


*JJ^"   '^MJtW  "^"''^   ^  ^  I  V   ^      f 


966,872. 


A.  TIESSE. 

PASTEDEIZING  APPARATUS. 
APPLIOATIOH  FILED  JAN.  19,  1910. 


Patented  Aug.  9, 1910. 

4  SHEETS-SHEET  3. 

2 


966,872. 


A.  TIESSE. 

PASTEURIZING  APPARATUS, 
APPLIOATIOH  IILID  JAH.  19,  1910. 


Patented  Aug.  9, 1910, 

4  SHEETS- SHEET  4. 


\ 


UNITED  STATES  PATENT  OFFICE. 


AUGUST   TIESSE,    OF    CHICAGO,    ILLINOIS. 
PASTEURIZING  APPARATUS. 


966,872. 


Specification  of  Letters  Patent.  Patented  Aug.  9,  1910. 

Application  filed  January  19,  1910.     Serial  No.  538,918. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  AUGUST  TIESSE,  a  citi- 
zen of  the  United  States,  residing  at  Chi- 
cago, in  the  county  of  Cook  and  State  of 
5  Illinois,  have  invented  a  new  and  useful 
Improvement  in  Pasteurizing  Apparatus,  of 
which  the  following  is  a  specification. 

My  objects,  generally  stated,  are  to  pro- 
vide   improvements   in    pasteurizing   appa- 

10  ratus  to  the  end  of  effecting  uniform  pas- 
teurization; of  conducting  the  pasteurizing 
operation  with  economy  of  heat  and  water; 
and  augmenting  the  circulation  of  water  in 
the  pasteurizing  tank  without  interfering 

15  with  the  introduction  therein,  and  the  re- 
moval therefrom,  of  the  supports  for  the 
trays  or  crates  for  the  receptacles  containing 
the  material  to  be  pasteurized. 

Referring    to    the    accompanying    draw- 

20  ings — Figure  1  shows  by  a  view  in  elevation 
pasteurizing  apparatus  constructed  in  ac- 
cordance with  my  invention.  Fig.  2  is  a 
broken  view  in  sectional  elevation  of  the  pas- 
teurizing tank  and  carrier  therein  and  means 

25  for  operating  the  carrier,  the  section  being 
taken  at  the  irregular  line  2  on  Fig.  3  and 
viewed  in  the  direction  of  the  arrow,  the 
section  through  the  base  of  the  carrier  and 
those  parts  below  said  base  being  in  central 
'30  elevation,  and  those  parts  above  said  base 
being  taken  through  one  side  thereof,  namely 
at  the  rear  of  the  carrier.  Fig.  3  is  an  en- 
larged section  taken  at  the  line  3  on  Fig.  2 
and  viewed  in  the  direction  of  the  arrow 

35  with  the  surrounding  tank  omitted.  Fig.  4 
is  a  broken  section  taken  at  the  line  4  on 
Fig.  3  and  the  line  4  on  Fig.  2  and  viewed 
in  the  direction  of  the  arrows.  Fig.  5  is  a 
•section  taken  at  the  line  5  on  Fig.  3  and  the 

40  line  5  on  Fig.  2  and  viewed  in  the  direction 

of  the  arrows ;  and  Fig.  6,  a  section  taken  at 

the  line  6  on  Fig.  3  and  the  line  6  on  Fig.  2 

and  viewed  in  the  direction  of  the  arrows. 

In  the  construction  in  which  I  have  chosen 

45  to  illustrate  my  invention,  I  employ  a  single 
tank  represented  at  7  in  which  the  pasteur- 
izing operations  are  performed,  this  tank  co- 
operating with  three  water-storage  tanks  8,  9 
and  10  in  a  manner  hereinafter  described, 

50  for  circulating  through  the  tank  7  the  water 
for  p  re-heat  ing,  pasteurizing  and  cooling  the 
material  to  be  pasteurized. 

The  tank  7  is  represented  as  supported  in 
an  opening  11  in  a  floor  12  on  a  vertically  - 

55  disposed  cylinder  13  resting  on  a  foundation 
14.  The  tank  7,  which,  in  the  construction 


shown,  is  of  rectangular  shape  in  cross-sec- 
tion, contains  a  carrier  15  for  trays,  crates 
or  other  form  of  supports  for  bottles,  or  the 
like,  carrying  the  material  to  be  pasteurized,  60 
this  carrier  being  of  rectangular  shape  and 
preferably  formed  of  a  platform,  or  base,  16, 
upright  members  17  and  18  rising  from  the 
corners  thereof  and  located,  respectively,  on 
the  right  and  left-hand  side  of  the  carrier  65 
as  viewed  in  Fig.  2,  a  plurality  of  super- 
posed series  of  cross-beams,  said  series  being 
spaced  apart  vertically  and  the  beams  of 
each  series  being  spaced  apart  horizontally 
a.s  represented  in  Figs.  2  and  5,  the  beams  70 
19  being  connected  with  the  uprights  17 
and  18  and  with  beams  20  and  21  ar- 
ranged on  the  right  and  left  -  hand  sides 
respectively  of  the  carrier  as  viewed  in 
Fig.  2,  the  beams  20  and  21  being  con-  75 
nected  at  their  opposite  ends  with  the  up- 
rights 17  and  18  and  disposed  at  right- 
angles  to  the  cross-beams  19  as  most  clearly 
represented  of  the  beams  21  in  Fig.  3.  The 
cross-beams  19  of  each  series  form  spaced  80 
supports  for  trays,  crates,  platforms,  baskets, 
or  any  other  suitable  device,  preferably  per- 
forated or  of  open-work  construction,  as  for 
instance  those  represented  at  22,  for  carry- 
ing the  receptacles  containing  the  material  85 
to  be  pasteurized  and  insertible  into  the  car- 
rier through  its  open  sides,  rollers  23  being 
provided  on  the  cross-members  19  for  facili- 
tating the  introduction  into  and  the  removal 
from  the  carrier  of  the  trays,  and  preventing  90 
obstruction  to  the  circulation  of  water  in 
the  tank  produced  as  hereinafter  described. 

The  carrier  15,  by  preference,  is  carried 
on  the  end  of  a  piston-rod  24,  which  extends 
through  an  opening  25  in  the  bottom  of  the  95 
tank  and  is  reciprocally  confined  in  a  bear- 
ing 26  secured  to  the  tank  7,  as  by  bolts  27, 
this  rod  being  connected  with  a  piston  28 
in  the  cylinder  13.  The  cylinder  13  is  con- 
nected at  its  lower  end  with  a  pipe  29  which  100 
is  equipped  with  a  three-way  valve  30  of 
common  construction  controllable  through 
the  medium  of  a  rod  31  provided  with  a 
hand-valve  32  for  operating  it,  the  pipe  29 
communicating  with  a  water-supply  (not  105 
shown)  under  pressure  for  operating  the 
piston  by  hydraulic  power  for  raising  and 
lowering  the  carrier  15  in  the  tank  7,  as 
hereinafter  more  fully  explained. 

The  bearing  26  contains  in  its  opposite  110 
sides  non-communicating  passages  33  and  34 
which  communicate  at  their  outer  ends  with 


066,872 


pipes  35  and  36  respectively,  and,  when  the 
piston  24  and  carrier  13  are  in  the  posi- 
tions illustrated  in  Fig.  2,  communicate  at 
their  inner  ends  with  non-communicating 
g  passages,  or  conduits,  37  and  38,  respectively, 
in  the  upper  end  of  the  piston-rod  24.  The 
conduit  37  communicates  with  a  horizontal 
conduit  39  in  the  base  16  of  the  carrier, 
the  latter  conduit  extending  to  the  right  in 

JO  Fig.  2  and  opening  into  the  center  of  a 
cross-conduit  40  in  the  base  16.  The  cross- 
conduit  40  opens  at  its  ends  into  vertical 
conduits  41  formed  in  the  uprights  17,  these 
vertical  conduits  opening  into  horizontal 

15  conduits  42  in  the  beams  20  arranged  as  de- 
scribed at  different  levels  and  at  the  right- 
hand  side  of  Fig.  2.  Each  cross-member  19 
of  the  lowermost  series  thereof  contains  a 
horizontal  conduit  43  closed  at  one  end  as 

20  represented  in  Fig.  2,  wherein  it  is  shown 
closed  at  its  left-hand  end  and  opening  into 
the  -conduits  41  and  42  as  represented  of 
one  of  the  beams  19  in  Fig.  2,  the  upper 
wall  of  the  conduits  43  of  each  series  of 

25  beams  19  being  perforated  as  indicated  at 
44,  whereby  water  introduced  into  the  con- 
duits in  the  frame-members  of  the  carrier 
15,  as  hereinafter  described,  flows  upwardly 
from  these  perforations  into  the  tank  7. 

30  The  cross-members  19  of  the  uppermost 
series  thereof  each  contain  a  horizontally 
and  longitudinally  extending  conduit  45 
having  its  bottom  wall  perforated  as  indi- 
cated at  46  in  Fig.  2,  each  of  said  conduits 

35  being  closed  at  one  end  as  indicated  in  Fig. 
2  of  the  one  therein  illustrated,  and  open- 
ing into  vertical  conduits  47  in  the  two  up- 
rights 18  at  the  left-hand  side  of  the  carrier 
in  Fig.  2,  and  into  a  conduit  48  in  the  up- 

40  permost  one  of  the  beams  21,  the  upright 
conduits  47  communicating  with  a  hori- 
zontal conduit  49  in  the  base  16,  this  latter 
conduit  opening  into  a  conduit  50  in  the 
base  at  right-angles  to  the  conduit  49  and 

45  communicating  with  the  conduits  38  in  the 
piston-rod  24. 

The  cross-beams  19  of  the  intermediate 
series  thereof  each  contain  a  horizontally- 
extending  conduit  51  opening  into  the  con- 

50  duits  41  in  the  uprights  17  and  the  conduits 
42  in  the  adjacent  beams  20,  the  upper  walls 
of  the  conduits  51  being  perforated  as  indi- 
cated at  52.  The  cross-beams  19  of  each  in- 
termediate series  thereof,  in  addition  to  con- 

55  taining  the  conduits  51,  contain  conduits  53 
which  open  into  the  vertical  conduits  47 
and  into  conduits  54  formed  in  the  beams  21 
disposed  opposite  to  the  intermediate  series 
of  oeams  19,  the  conduits  54  opening  into 

60  the  vertical  conduits  47,  and  the  lower  walls 
of  the  conduits  53  being  perforated  as  indi- 
cated at  55. 

In  the  operation  of  the  apparatus,  it  is 
intended  that  water  at  the  desired  temper- 

65  atures  for  effecting  the  pasteurization  of  the 


material  be  circulated  through  the  various 
conduits  in  the  piston-rod  24,  in  the  carrier 
15  as  described,  and  through  the  tank  7,  the 
water  being  introduced  into  this  system  of 
conduits  through  the  pipe  35  and  withdrawn  70 
therefrom  through  the  pipe  36.  As  an  eco- 
nomical way  of  supplying  the  water  to  the 
tank  for  pasteurization,  I  provide  the  fol- 
lowing described  apparatus,  which  contem- 
plates the  use  of  the  storage  tanks  8,  9  and  75 
10  for  water  at  different  temperatures,  the 
flow  of  water  from  these  tanks  through  the 
tank  7  being  controllable. 

In  the  particular  apparatus  illustrated, 
the  tanks  8,  9  and  10  are  connected  at  their  80 
lower  ends  with  pipes  56,  57  and  58,  respec- 
tively, and  at  their  upper  ends  with  pipes 
59,  60  and  61,  respectively.  The  pipes  56,  57 
and  58  open  into  a  header  62  which  is  con- 
nected with  the  pipe  35,  the  pipes  56,  57  and  85 
58  being  valve-controlled  for  permitting  any 
one  of  these  pipes  to  be  brought  into  com- 
munication with  the  pipe  35,  as  by  the  valve 
illustrated  at  63,  this  valve  being  the  com- 
mon three-plug  variety  formed  with  a  single  90 
operating  wheel  64,  whereby  communication 
of  any  one  of  the  various  pipes  controlled 
thereby  with  the  pipe  35  may  be  established. 
The  pipes  59,  60  and  61  open  into  a  header 
65,  which,  in  the  particular  arrangement  95 
illustrated,  is  connected  by  means  of  a  pipe 
66  with  the  outlet-end  of  a  force  pump  illus- 
trated at  67  ^nd  driven  in  any  suitable  man- 
ner, the  pum.p  communicating  at  its  inlet- 
end  with  the  pipe  36.  Communication  of  100 
the  pipes  59,  60  and  61  with  the  header  65 
is  controlled  by  any  suitable  means  as  by  the 
valve  -  mechanism  represented  at  68,  these 
valve-means  being  of  the  same  variety  as 
those  indicated  at  63  and  operating,  when  105 
actuated,  to  cause  any  one  of  the  pipes  59,  60 
and  61  to  be  brought  into  communication 
with  the  pipe  66,  and  consequently  with  the 
pipe  36. 

The  operation  of  the  apparatus  is  as  fol-  110 
lows:  Water  is  supplied  to  tanks  7  and  8 
at  about  normal  temperature,  say  65°  F., 
and  water  maintained  in  the  tanks  10  and  9 
at  about  212°  F.  and  pasteurizing  tempera- 
ture, respectively,  the  latter  varying  with  115 
the  material  to  be  pasteurized,  some  ma- 
terials requiring  a  greater  temperature  than 
others  for  pasteurization.  The  water  in  tho 
tanks  9  and  10  is  maintained  at  the  desired 
temperatures  in  any  suitable  manner,  as  by  120 
exhaust  steam  or  live  steam,  in  the  appa- 
ratus illustrated  the  tank  10  being  heated  by 
the  exhaust  from  the  engine  67  which  dis- 
charges through  a  pipe  69  terminating  in  a 
coil  70  in  the  tank  10.  and  the  tank  9  by  125 
live  steam  introduced  therein  through  a 
pipe  71.  Assuming  the  carrier  15  and  the 
hydraulic  mechanism  therefor  to  be  in  the 
position  illustrated  in  Fig.  2,  the  operator 
to  load  the  carrier,  assuming  it  to  be  empty,  130 


966,872 


turns  the  valve  32  to  permit  water,  under 
pressure,  to  flow  into  the  cylinder  13  below 
the  piston  28,  thus  forcing  the  carrier  15  up- 
ward in  the  tank  to  a  position  in  which  its 
5  lowermost  series  of  cross-bars  19  register 
with  the  discharge-end  72  of  a  platform  73, 
shown  as  a  rotary  conveyer,  from  which  the 
trays,  crates  or  platforms  22  supporting  the 
receptacles,  such  as  bottles  containing  the 

10  material  to  be  pasteurized,  are  discharged 
into  the  lowermost  compartment  of  the  car- 
rier upon  the  rollers  23  supported  on  the 
bars  19. 

After  the  lowermost  compartment  of  the 

15  carrier,  bounded  by  the  lowermost  series  of 
cross-beams  19  and  the  series  thereof  imme- 
diately above  them,  is  filled,  the  operator  by 
again  operating  the  valve  to  permit  a  por- 
tion of  the  water  to  exhaust  from  the  cylin- 

20  der  through  the  exhaust  of  the  three-way 
valve,  causes  the  carrier  to  descend  into  the 
tank  to  a  position  in  which  the  next  to  the 
lowermost  series  of  cross-beams  19  alines 
with  the  conveyer  73,  whereupon  the  com- 

25  partment  of  the  carrier  of  which  these 
beams  form  the  open  floor  is  filled,  the  alter- 
nate operations  of  lowering  the  carrier  in 
the  tank  and  charging  it  at  different  levels 
with  the  trays  22  continuing  until  the  car- 

30  rier  is  filled  with  the  material  to  be  pasteur- 
ized, whereupon  the  carrier  is  allowed  to  as- 
sume the  position  represented  in  Fig.  2  in 
which  all  of  the  crates  22  are  lowered  into 
the  tank.  The  operator  then  turns  the 

35  valves  62  and  68  to  cause  the  pipes  56  and 
59  to  communicate  with  the  pipes  35  and  36, 
respectively,  whereupon  the  water  from  the 
tank  8  flows  through  the  pipes  56  and  35, 
conduits  33  and  37,  the  conduit  39,  the  verti- 

40  cal  conduits  41,  and  conduits  42  from  which 
it  flows  into  the  conduits  43  and  51  in  the 
cross-beams  19  and  out  through  the  perfora- 
tions 44  and  52  into  the  tank  7  at  different 
levels  therein.  Under  the  action  of  the 

45  pump  67,  suction  is  produced  in  the  pipe  36, 
rod -conduit  38,  platform-conduit  50,  con- 
duits 49  and  47,  the  conduits  54  in  the  beams 
21,  and  in  the  conduits  45  and  53  in  the 
cross-beams  19,  with  the  result  of  drawing 

50  water  from  the  tank  7  through  the  perfora- 
tions 46  and  55,  respectively,  at  different 
levels,  thus  causing  the  water  to  circulate 
through  tanks  7  and  8.  Where  beer  is  be- 
ing pasteurized,  communication  of  the  tank 

55  7  with  tank  8  is  maintained  as  described 
until  the  temperature  of  the  water  in  these 
tanks  is  equalized,  which  may  be  ascer- 
tained in  any  desired  manner,  as  is  well  un- 
derstood in  the  art.  The  beer  being  intro- 

60  duced  into  the  tank  at  about  40°  to  50°  F.  is 
thus  warmed  by  the  operation  described, 
;:nd  the  water  in  the  tanks  7  and  8  cooled  to 
equal  temperatures.  After  the  receptacles 
in  the  crates  22  have  been  pre-heated  as  de- 

65  scribed,  the  operator  again  manipulates  the 


70 


75 


90 


valves  63  and  68  to  disconnect  the  pipes  56 
and  59  and  open  the  pipes  58  and  61  to  the 
pipes  35  and  36,  respectively,  thus  placing 
tank  10  in  circuit  with  tank  7.  The  water 
in  tank  10,  which  is  hotter  than  that  at 
which  pasteurization  takes  place,  is  caused 
to  circulate  through  tank  7  as  described  of 
the  first  operation,  until  the  water  in  tank  7 
has  reached  the  desired  pasteurizing  tem- 
perature, which  may  be  determined  by  any 
suitable  way,  as  is  well  understood  in  the 
art,  whereupon  the  operator  again  manipu- 
lates these  valves  to  disconnect  the  tank  10 
from  the  tank  7  and  open  the  pipes  57  and 
60  to  the  pipes  35  and  36,  respectively,  for  g0 
circulating  water  through  tank  7  at  the  de- 
sired pasteurizing  temperature.  The  last 
referred  to  operation  continues  until  the 
pasteurization  of  the  material  in  the  recep- 
tacles carried  by  the  trays  22  is  completed,  85 
whereupon  the  tank  7  is  again  brought  into 
communication  with  the  tank  8  by  manipu- 
lating the  valves  63  and  68  for  cooling  the 
receptacles  and  their  contents  before  remov- 
ing them  from  the  pasteurizing  tanks.  The 
water  in  tank  8  having  been  cooled  by  the 
action  of  subjecting  it  to  the  cold  beer  when 
first  treated  to  water  in  tank  7,  cools  the  re- 
ceptacles and  their  contents,  and  as  soon  as 
the  temperature  of  the  water  in  tanks  7  and  95 
8  is  equalized  the  operator  turns  a  valve  74 
in  the  pipe  35  for  closing  it  to  prevent  fur- 
ther flow  of  water  to  the  tank  37.  The 
trays  22  are  now  ready  to  be  removed  from 
the  carrier  15,  this  being  effected  by  raising  100 
the  piston  28  hydraulically  as  described,  to 
cause  the  floors  of  the  various  compartments 
of  the  carrier  formed  by  the  conduit- 
equipped  beams  19,  to  'be  successively 
brought  into  alinement  with  the  receiving 
end  of  a  discharge-conveyer  75  upon  which 
the  crates  22  are  discharged. 

The  series  of  operations  described,  namely 
those  of  successively  charging  the  carrier 
with  the  trays  of  receptacles  containing  the  no 
material  to  be  pasteurized,  lowering  the  car- 
rier into  the  tank  and  therein  subjecting  the 
material  to  water  at  different  temperatures, 
and  finally  raising  the  carrier  to  permit  of 
the  discharge  therefrom  of  the  material  pas-  115 
teurized,  are  repeated  with  each  separate 
batch  of  material  to  be  pasteurized.  It  will 
be  noted  that  where  the  material  to  be  pas- 
teurized is  introduced  into  the  carrier  15  at 
a  relatively  lower  temperature,  as  in  the  case  120 
of  beer,  the  water  in  tank  8  in  the  operation 
of  pre-heating  the  material  is  cooled,  and 
thus  after  this  pre-heating  operation  this 
water  is  in  cooled  condition  for  cooling  the 
material  after  subjection  to  pasteurizing  125 
heat,  as  described;  and  that  in  such  cooling 
operation  the  water  in  this  tank  is  heated, 
placing  it  in  a  highly  satisfactory  condition 
for  pre-heating  the  material  introduced  in 
cold  condition  into  the  carrier,  these  opera-  130 


105 


966,872 


tions  of  heating  and  cooling  the  water  in  i 
tank  8  being  performed  in  a  cycle,  whereby 
the  heating  and  cooling  power  of  the  ma- 
terial being  pasteurized  is  utilized  to  a  full 
6  degree. 

From  the  foregoing  description,  it  will  be 
noted  that  the  water  is  both  introduced  and 
withdrawn  from  the  tank  7  at  different 
levels,  and  as  this  tank  is  filled  at  all  times 

10  with  water,  the  effect  of  thus  introducing 
and  withdrawing  the  water  is  to  produce 
highly  effective  circulation  thereof  through- 
out the  tank.  Furthermore,  by  introducing 
the  water  into  the  tank  at  different  levels 

15  and  below  the  crates  or  trays  22,  the  recep- 
tacles in  each  crate  22  are  subjected  to  water 
at  the  same  degree  of  temperature,  and  thus 
there  is  uniformity  of  pasteurization  with 
respect  to  all  of  the  material  being  operated 

20  on. 

In  the  construction  illustrated,  the  rod  24 
in  cooperating  with  the  bearing  26  forms,  in 
effect,  a  pair  of  valves,  which  in  the  position 
illustrated  in  Fig.  2  are  open  to  cause  the 

25  conduits  33  and  34  to  have  free  communica- 
tion with  the  conduits  37  and  38,  respec- 
tively, but  when  moved  from  such  position  to 
elevate  the  carrier  in  the  tank,  are  operated 
to  automatically  shut  off  the  flow  of  water 

30  into  and  out  of  tank  7.  It  is  desirable  that 
the  tank  7  be  provided  with  a  drain-pipe, 
such  as  that  represented  at  76  for  draining 
the  tank  when  desired. 

By  providing  a  single  tank  in  which  the 

35  pasteurizing  operations  are  performed,  and 
providing  a  series  of  tanks  for  storing  water 
at  different  temperatures  for  introduction 
into  the  pasteurizing  tank,  the  pasteurizing 
operation  may  be  carried  on  without  the  loss 

40  of  water  and  without  wasting  heat,  as  the 
water  at  the  various  temperatures  may  be 
used  over  and  over  again. 

The  feature  of  forming  the  carrier  of  con- 
duit-equipped members,  whereby  water  is 

45  both  introduced  and  withdrawn  from  the 
pasteurizing  tank  at  different  levels,  is  of 
great  advantage,  as  it  permits  of  the  maxi- 
mum utilization  of  the  space  afforded  in  the 
tank,  as  the  water-distributing  conduits  are 

50  movable  with  the  carrier. 

While  I  prefer  to  embody  my  invention  in 
the  apparatus  illustrated,  it  will  be  under- 
stood that  the  construction  may  be  variously 
modified  and  varied  without  departing  from 

55  the  spirit  of  my  invention,  and  furthermore 
my  invention  may  be  embodied  in  a  carrier 
used  in  connection  with  any  system  for  sup- 
plying water  to  the  tank  with  which  it  co- 
operates, instead  of  using  the  system  of 

60  tanks  hereinbefore  described.  It  will  also 
be  manifest  that  while  my  improved  system 
of  water-supply  is  particularly  useful  in 
connection  with*  my  improved  carrier  as  the 
combined  advantages  of  these  features  af- 

65  ford  a  highly  practical  and  commercial  ma- 


chine, the  water  system  described  is  useful 
in  connection  with  any  other  forms  of  car- 
riers, where  it  is  desirable  that  economy  be 
practiced  in  the  amount  of  water  and  heat 
used  for  performing  the  pasteurizing  opera-  70 
tions.  It  will  furthermore  be  understood 
that  when  the  receptacles  containing  the  ma- 
terial to  be  pasteurized  are  of  such  a  char- 
acter that  pre-heating  and  cooling  thereof 
before  and  after  subjection  to  the  pasteuriz-  75 
ing  temperature,  respectively,  is  unnecessary, 
the  tanks  8  and  10  may  be  dispensed  with 
and  tank  9  alone  employed,  the  employment 
of  my  improved  carrier  in  connection  with 
either  a  single  or  a  plurality  of  water-sup-  80 
ply  tanks,  as  hereinbefore  referred  to,  being 
within  the  spirit  of  my  invention,  and  there- 
fore no  undue  limitations  are  to  be  placed 
upon  the  illustration  and  description  of  a 
particular  construction.  85 

It  will  be  manifest  that  in  so  far  as  the 
feature  of  providing  the  carrier  with  water- 
conduits  is  concerned,  such  conduits  need  not 
be  formed  in  the  frame-members  of  the  car- 
rier, but  may  be  provided  in  any  other  suit-  90 
able  manner. 

What  I  claim  as  new,  and  desire  to  se- 
cure by  Letters  Patent,  is — 

1.  A  pasteurizing  apparatus  comprising, 

in  combination,  a  tank,  means  in  the  tank  95 
for  supporting  receptacles  containing  the  ma- 
terial to  be  pasteurized,  means  for  introduc- 
ing water  for  pasteurization  into  said  tank, 
and  means  for  simultaneously  and  continu- 
ously withdrawing  the  water  therefrom  at  100 
different  levels,  for  the  purpose  set  forth. 

2.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank,  means  in  the  tank 
for  supporting  receptacles  containing  the  ma- 
terial to  be  pasteurized,  means  for  introduc-  105 
ing  water  for  pasteurization  into  said  tank, 
and  means   located   above  said   receptacles 
for  simultaneously  and  continuously  with- 
drawing the  water  from  the  tank  at  differ- 
ent levels  therein,  for  the  purpose  set  forth.  HO 

3.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank,  means  in  the  tank 
for    supporting   receptacles   containing   the 
material  to  be  pasteurized,  means  for  simul- 
taneously introducing  the  water  for  pasteur-  H5 
i/ation  into  the  tank  at  different  levels,  and 
means  for  withdrawing  the  water  therefrom 

at  different  levels,  for  the  purpose  set  forth. 

4.  A  pasteurizing  apparatus  comprising, 

in  combination,  a  tank,  means  in  the  tank  120 
for   supporting   receptacles  containing  the 
material  to  be  pasteurized,  means  for  intro- 
ducing water  for  pasteurization  into  said 
tank  at  different  levels  therein  below  said 
receptacles,  and  means  for  withdrawing  the  125 
water  therefrom  at  different  levels  in  the 
tank  above  said  receptacles,  for  the  purpose 
set  forth. 

5.  A  pasteurizing  apparatus  comprising, 

in  combination,  a  tank,  means  in  the  tank  13° 


966,872 


O 


for  supporting  receptacles  containing  the 
material  to  be  pasteurized  in  superposed 
condition,  means  for  introducing  water  for 
pasteurization  into  said  tank  below  each 
5  horizontal  series  of  receptacles,  and  means 
for  withdrawing  the  water  therefrom  above 
each  series  of  receptacles,  for  the  purpose 
set  forth. 

6.  A  pasteurizing  apparatus  comprising, 
10  in  combination,  a  tank,  means  in  the  tank 

for  supporting  receptacles  containing  the 
material  to  be  pasteurized  in  superposed 
condition,  means  for  introducing  water  for 
pasteurization  into  said  tank  at  different 
15  levels  and  intermediate  adjacent  series  of 
receptacles,  and  means  for  simultaneously 
withdrawing  the  water  from  said  tank  in- 
termediate adjacent  series  of  receptacles. 

7.  A  pasteurizing  apparatus  comprising, 
20  in  combination,  a  tank,  means  in  the  tank 

for  supporting  receptacles  containing  the 
material  to  be  pasteurized  in  superposed 
condition,  a  water-inlet  pipe  in  said  tank  be- 
low each  series  of  receptacles,  and  a  water- 
25  outlet  pipe  in  said  lank  above  each  series  of 
receptacles,  for  the  purpose  set  forth. 

8.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank,  a  vertically-movable 
support  in  the  tank  for  receptacles  contain- 

30  ing  the  material  to  be  pasteurized,  said  sup- 
port being  equipped  with  conduits  for  in- 
troducing the  water  into  the  tank,  and  means 
for  withdrawing  the  water  therefrom,  said 
conduits  being  adapted  to  be  connected  with 

35  a  source  of  water-supply,  for  the  purpose  set 
forth. 

9.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank,  a  support  in  the  tank 
constructed  and  arranged  to  support  recep- 

40  lacles  containing  the  material  to  be  pasteur- 
ized in  superposed  condition,  said  support 
being  equipped  with  conduits  for  introduc- 
ing the  water  into  the  tank  at  different  levels 
therein,  and  means  for  withdrawing  the 

45  water  from  the  tank,  said  conduits  being 
adapted  to  be  connected  with  a  source  of 
water-supply,  for  the  purpose  set  forth. 

10.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank,  a  support  in  the  tank 

50  for  receptacles  containing  the  material  to  be 
pasteurized,  said  support  being  equipped 
with  outlet-pipes  through  which  the  water 
in  the  tank  is  withdrawn,  and  means  for  in- 
troducing water  into  the  tank,  for  the  pur- 

55  pose  set  forth. 

11.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank,  and  a  support  in 
the  tank  for  receptacles  containing  the  mate- 
rial to  be  pasteurized,  said  support  being 

"  equipped  with  conduits  for  introducing  the 
water  into  the  tank  and  withdrawing  it  there- 
from, said  conduits  being  adapted  to  be  con- 
nected with  a  source  of  water-supply,  for  the 
purpose  set  forth. 

12.  A  pasteurizing  apparatus  comprising, 


65 


in  combination,  a  tank,  and  a  support  in 
the  tank  for  receptacles  containing  the  mate- 
rial to  be  pasteurized,  said  support  being 
equipped  with  conduits  for  introducing  the 
water  into  the  tank  and  withdrawing  it  there-  <JQ 
from,  and  said  conduits  being  adapted  to  be 
connected  in  circuit  with  a  source  of  water- 
supply,  for  the  purpose  set  forth. 

13.  A  pasteurizing  apparatus  comprising, 

in  combination,  a  tank,  and  a  support  in  the  75 
tank  constructed  and  arranged  to  support 
receptacles  containing    the  material    to  be 
pasteurized   in  superposed    condition,  said 
support  being  equipped  with  conduits  above 
and  below  each  series  of  receptacles  for  in-  go 
troducing  the  water  into  the  tank  and  with- 
drawing it  therefrom,  said  inlet-conduits  be- 
ing adapted  to  be  connected  with  a  source 
of  water-supply,  for  the  purpose  set  forth. 

14.  A  pasteurizing  apparatus  comprising  35 
in  combination  a  tank,  and  a  carrier  ver- 
tically movable  in  said  tank  for  supporting 
receptacles   containing  the   material   to   be 
pasteurized,    said    carrier    being    equipped 
with  conduits  for  introducing  the  water  into  90 
said  tank  and  withdrawing  it  therefrom,  and 
said  inlet-conduits  being  adapted  to  be  con- 
nected with  a  source  of  water-supply,  for 
the  purpose  set  forth. 

15.  A  pasteurizing  apparatus  comprising,  95 
in  combination,  a  tank,  and  a  carrier  ver- 
tically movable  in  said  tank  for  supporting 
receptacles  for  the  material  to  be  pasteurized 

in  superposed  condition,  said  carrier  being 
equipped  with  conduits  for  introducing  the  100 
water  into  the  tank  and  withdrawing  it 
therefrom  below  and  above  said  superposed 
receptacles,  said  inlet-conduits  being  adapted 
to  be  connected  with  a  source  of  water- 
supply,  for  the  purpose  set  forth.  105 

HI.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank,  and  a  support  in  said 
tank  for  supporting  receptacles  containing 
the  material  to  be  pasteurized  in  superposed 
condition,  said  support  being  equipped  with  110 
conduits  for  introducing  water  into  the  tank 
and  withdrawing  it  therefrom  at  different 
levels  in  the  tank,  said  inlet-conduits  being 
adapted  to  be  connected  with  a  source  of 
water-supply  and  opening  upwardly,  and  115 
said  outlet-conduits  opening  downwardly, 
for  the  purpose  set  forth. 

17.  A  carrier,  for  the  purpose  set  forth, 
formed  with  a  vertical  series  of  skeleton  sup- 
ports for  receptacles  containing  the  material  120 
to  be  pasteurized,  said  carrier  being  equipped 
with  a  conduit  adapted  to  be  connected  with 

a  source  of  water-supply. 

18.  A  carrier,  for  the  purpose  set  forth, 
formed  with  a  skeleton  support  for  recep-  125 
tacles  containing  the  material  to  be  pasteur- 
ized, said  carrier  being  equipped  with  inlet 
and  outlet  conduits  above  and  below  said 
receptacles,  for  the  purpose  set  forth. 

19.  A  carrier,  for  the  purpose  set  forth,  1.30 


986,872 


provided  with  a  vertical  series  of  supports 
for  receptacles  containing  the  material  to  be 
pasteurized,  formed  of  spaced  cross-members 
equipped  with  conduits,  for  the  purpose  set 
5  forth. 

20.  A  carrier,  for  the  purpose  set  forth, 
provided  with  a  vertical  series  of  supports 
for  receptacles  containing  material  to  be  pas- 
teurized, formed  of  spaced  members  equipped 

10  with  inlet-conduits  below  the  receptacles  of 
each  series  and  with  outlet  conduits  above 
each  series  of  receptacles,  for  the  purpose 
set  forth. 

21.  A  carrier,  for  the  purpose  set  forth, 
15  formed  with  uprights  and  with  spaced  mem- 
bers connected  with  said  uprights  in  a  ver- 
tical series  and  affording  supports  for  re- 
ceptacles containing  the  material  to  be  pas- 
teurized, said  uprights  and  said  spaced  mem- 

20  bers  being  equipped  with  conduits,  certain 
of  the  conduits  in  said  spaced  members  be- 
ing connected  with  the  conduits  in  certain 
of  the  uprights,  and  the  other  of  the  con- 
duits in  said  spaced  members  being  con- 

25  nected  with  the  conduits  in  the  other  of 
said  uprights,  for  the  purpose  set  forth. 

22.  A  carrier,  for  the  purpose  set  forth, 
formed  with  skeleton  supports  for  recepta- 
cles containing  the  material  to  be  pasteur- 

30  ized,  said  carrier  being  equipped  with  ver- 
tically-disposed inlet  and  outlet-conduits  and 
said  supports  being  provided  with  inlet  and 
outlet  conduits  arranged  at  different  levels 
and  communicating  with  said  vertical  con- 

35  duits,  for  the  purpose  set  forth. 

23.  A  carrier,  for  the  purpose  set  forth, 
provided    at    different    levels   with    spaced 
beams    affording    supports    for    receptacles 
containing  the  material  to  be  pasteurized, 

40  uprights,  and  beams  connecting  said  up- 
rights, said  spaced  beams,  uprights  and  said 
last-named  beams  being  connected  together 
and  provided  with  conduits,  the  conduits  in 
certain  of  said  uprights,  spaced-beams  and 

45  said  last-named  beams  being  connected  to- 
gether to  afford  inlet-conduits,  and  the  con- 
duits of  the  other  of  said  uprights,  spaced- 
beams  and  said  last-named  beams  communi- 
cating with  each  other  and  forming  outlet- 

5°  conduits,  for  the  purpose  set  forth. 

24.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank,  a  vertically  movable 
carrier  in  said  tank  for  supporting  recepta- 
cles containing  the  material  to  be  pasteur- 

55  ized,  a  bearing  on  the  tank,  a  vertically  re- 
ciprocable  member  slidable  in  said  bearing 
and  cooperating  with  the  carrier  to  raise 
and  lower  the  latter  when  said  member  is 
actuated,  said  carrier  being  equipped  with 
0  conduits  for  introducing  water  into  said 
tank  and  withdrawing  it  therefrom  com- 
municating with  conduits  in  said  member, 
and  said  bearing  containing  inlet  and  out- 
let conduits  constructed  and  arranged  to 

65  register  with  conduits  in  said  member  when 


the  latter  is  in  one  position  and  to  be  out  of 
registration  therewith  when  said  member 
is  moved  out  of  such  position,  for  the  pur- 
pose set  forth. 

25.  A  pasteurizing  apparatus  comprising,  ^0 
in  combination,  a  tank,  a  vertically  movable 
carrier  in  the  tank  for  supporting  receptacles 
containing  the  material  to  be  pasteurized,  a 
bearing  on  the  tank,  and  a  vertically  mov- 
able member  reciprocable  in  said  bearing  75 
and  cooperating  with  said  carrier  to  raise 
and  lower  the  latter  when  said  member  is 
actuated,   said   carrier  containing  conduits 
for   introducing  water   into  the   tank   and 
withdrawing  it  therefrom,  and  said  bearing  go 
containing  inlet   and  outlet  conduits,   said 
member  being  constructed  and  arranged  to 
open  communication  between  the  conduits 

of  said  carrier  and  the  conduits  in  said  bear- 
ing when  in  one  position  and  close  said  com-  ^5 
munication  when  in  another  position,  for  the 
purpose  set  forth. 

26.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank,  a  vertically  movable 
carrier  in  said  tank  for  supporting  recep-  95 
tacles  containing  the  material    to    be    pas- 
teurized, a  bearing  on  said  tank,  a  vertically 
movable  member  reciprocable  in  said  bear- 
ing and   cooperating  with   said   carrier  to 
raise  and  lower  the  latter  when  said  mem-  95 
ber  is  actuated  and  provided  near  its  upper 
end  with  non-communicating  conduits,  said 
bearing  containing  inlet  and  outlet  conduits 
adapted,  when  said  member  is  in  one  posi- 
tion, to  register  respectively  with  the  con-  100 
duits  in  said  member,  and  said  carrier  being 
equipped  with  non-communicating  conduits 
registering  respectively   with   the   conduits 

in  said  member,  and  further  provided  with 
upright  conduits  and  horizontal  conduits  105 
opening  into  said  tank  at  different  levels 
therein  and  constructed  and  arranged  to  cir- 
culate in  the  tank  the  water  introduced 
therein,  for  the  purpose  set  forth. 

27.  A  pasteurizing  apparatus  comprising,  no 
in  combination,  a  tank  containing  means  for 
supporting  receptacles  containing  the  ma- 
terial to  be  pasteurized,  a  plurality  of  water- 
storage  tanks  containing  water  at  different 
temperatures,  and  means  for  controlling  the  115 
flow  of  water  from  said  storage-tanks  into 
said  first-named  tank,  for  the  purpose  set 
forth. 

28.  A  pasteurizing  apparatus  comprising, 

in  combination,  a  tank,  a  vertically  movable  120 
carrier  in  said  tank  for  supporting  recep- 
tacles containing  the   material   to  be   pas- 
teurized, and  a  plurality  of  water-storage 
tanks  in  which  water  is 'adapted  to  be  main- 
tained at  different  temperatures  cooperating  125 
with  said  first-named  tank,  for  the  purpose 
set  forth. 

29.  In   pasteurizing  apparatus,  the  com- 
bination of  a  tank  containing  means  for  sup- 
porting receptacles  containing  the  material  130 


966,872 


to  be  pasteurized,  a  plurality  of  water-stor- 
age tanks  containing  water  at  different  tem- 
peratures provided  near  their  bottom-por- 
tions with  outlets  and  near  their  upper  ends 
5  with  inlets,  pipes  connecting  said  inlets  and 
outlets  with  said  first-named  tank,  and 
means  for  controlling  the  flow  of  water  from 
said  plurality  of  tanks  to  said  first-named 
tank,  to  cause  the  water  in  any  one  of  said 
10  plurality  of  tanks  to  enter  said  first-named 
tank,  for  the  purpose  set  forth. 

30.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  tank  containing  means  for 
supporting  receptacles  containing  material 

15  to  be  pasteurized,  a  plurality  of  water-stor- 
age tanks  containing  water  at  different  tem- 
peratures and  each  provided  with  an  inlet 
and  an  outlet,  pipes  connecting  said  inlets 
and  outlets  with  said  first  -  named  tank, 

20  means  for  controlling  the  flow  of  water  from 
said  plurality  of  tanks  to  said  first-named 
tank,  to  cause  any  one  of  said  plurality  of 
tanks  to  be  placed  in  circuit  with  said  first- 
named  tank,  and  means  for  producing  cir- 

25  culation  of  the  water  from  any  one  of  said 
water  -  storage  tanks  through  said  first- 
named  tank  when  in  communication  there- 
with, for  the  purpose  set  forth. 

31.  A  pasteurizing  apparatus  comprising, 
30  in  combination,  a  tank  containing  means  for 

supporting  receptacles  containing  material 
to  be  pasteurized,  a  plurality  of  wTater-stor- 
age  tanks  containing  water  at  different  tem- 
peratures and  each  provided  with  an  inlet 

35  and  an  outlet  pipe,  a  pair  of  single  pipes 
connected  with  said  first-named  tank  and 
forming  the  inlets  and  outlets  thereof,  one  of 
said  pair  of  pipes  being  connected  with  the 
outlet  pipes  of  said  plurality  of  tanks,  and 

40  the  other  of  said  pair  of  pipes  being  con- 
nected with  the  inlet-pipes  of  said  plurality 
of  tanks,  and  valve-mechanisms  in  the  inlet 
and  outlet  pipes  of  said  plurality  of  tanks 
for  controlling  the  communication  thereof 


with  said  pair  of  pipes  to  cause  water  to  cir-  45 
culate   through  said  first-named  tank  and 
any  one  of  said  plurality  of  tanks,  for  the 
purpose  set  forth. 

32.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  tank,  a  vertically  movable  car-  50 
rier  in  the  tank  for  supporting  receptacles 
containing  the  material  to  be  pasteurized, 
means  for  moving  said  carrier  in  the  tank, 
and  means  for  introducing  water  into  the 
tank  controllable  automatically  by  the  rais-  55 
ing  and  lowering  of  said  carrier,  for  the  pur- 
pose set  forth. 

33.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  tank,  a  vertically  movable  car- 
rier in  the  tank  for  supporting  receptacles  60 
containing  material  to  be  pasteurized,  means 
for  moving  said  carrier  in  the  tank,  and 
means  for  introducing  water  into  the  tank 
and  withdrawing  it  therefrom  controllable 
automatically  by  the  movement  of  said  car-  65 
rier-moving  means. 

34.  In  pasteurizing  apparatus,  the  combi- 
nation of  a  tank,  a  vertically  movable  carrier 
in  the  tank  for  supporting  receptacles  con- 
taining the  material  to  be  pasteurized,  a  bear-  70 
ing  on  the  tank,  a  vertical  reciprocable  mem- 
ber slidable  in  said  bearing  and  cooperating 
with  the  carrier  to  raise  and  lower  the  latter 
when  said  member  is  actuated,  said  carrier 
being  equipped  with  a  conduit  for  introduc-  75 
ing  water  into  said  tank  communicating  with 

a  conduit  in  said  member,  and  said  bearing 
containing  an  inlet-conduit  constructed  and 
arranged  to  register  with  the  conduit  in  said 
member  when  the  latter  is  in  one  position  80 
and  to  be  out  of  registration  therewith  when 
said  member  is  moved  out  of  such  position, 
for  the  purpose  set  forth. 


AUGUST  TIESSE. 


In  presence  of— 
M.  A.  NYMAN, 

R.  A.  SCHAEFER. 


B.  D.  PINKNEY. 

PASTEURIZER. 
APPLICATION  FILED  DOT.  19,  1908. 


979,796. 


Patented  Dec.  27, 1910. 

2  SHEETS-SHEET  1. 


i  L--  -1--  ^  -^-  ---"—  yii)---"-  n 
*  '     ~  '' 


a      !  .....  i     i     ii     t    >    i  in  .        ',          i.     ''    ii 
«     -V-  ji-.ii^'lt.'.J1--.  JL.ILUJU.-  4-Jt  Ji-Ji-JU-'H 


-JOL" 


WITHESSES: 


w 


INVENTOR 


OUA.   * 
BY 


AUORNLY 


979,796. 


B.  D.  PINKNEY. 

PASTEURIZER. 
APPLIOATIOH  FILED  OCT.  19,  1908. 


Patented  Dec.  27, 1910. 

2  SHEETS- -SHEET  2. 


iS  '  *~ 


n    •  T-7   P         fl    Vf          »1   H         *1    n  * 

tjA/N,  AA  AA  /v\s 


-=/«: 


- 

"Vf 


15!ISSS«^ 

««  !  !:!:;  ::  i» 

ta_oa  a  a  a  a,» 


TC 


'<*• 


ct, 


a? 


WITNESSES: 


Q^>.^F 


INVENTOR  > 


BY 


ATTORNEY 


UNITED  STATES  PATENT  OFFICE. 


BRYAN  D.  PINKNEY,  OF  CLEVELAND,  OHIO,  ASSIGNOR  TO  THE  LOEW  MANUFACTURING 
COMPANY,   OF  CLEVELAND,  OHIO,  A  CORPORATION  OF  OHIO. 


PASTEURIZER. 


979,79CJ. 


Specification  of  letters  Patent.        Patented  Dec.  37,  1910. 

Application  filed  October  19,  1908.     Serial  No.  458,544. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  BRYAN  D.  PKJKXET, 
i  citizen  of  the  United  States,  and  a  resident 
of  Cleveland,  county  of  Cuyahoga,  and 
d  State  of  Ohio,  have  invented  a  new  and  use- 
ful Improvement  in  Pasteurizers,  of  which 
the  following  is  a  specification,  the  principle 
of  the  invention  being  herein  explained  and 
the  best  mode  in  which  I  have  contemplated 

10  applying  that  principle,  so  as  to  distinguish 
it  from  other  inventions. 

It  is  to  pasteurizers  of  the  tank,  or 
"  chainless,"  type  in  contradistinction  to  the 
continuous  pasteurizer  that  the  present  in- 

15  vehtion  belongs,  this  classification  of  pas- 
teurizers being  that  generally  adopted  in 
dealing,  with  those  intended  for  use  in  beer- 
bottling  establishments  and  the  like.  As 
is  well  understood,  the  process  of  pasteuri- 

20  /ation  in  this  connection  consists  in  heating 
the  beer  in  the  bottles  to  a  certain  tempera- 
ture, holding  this  temperature  constant  for 
a  determined  length  of  time,  and  finally 
cooling  such  bottles  to  nearly  ordinary  at- 

25  mospheric  temperature. , 

The  object  of  the  present  invention  is  the 
provision  of  a  pasteurizer  of  the  tank  type, 
wherein  this  change  in  temperature  may  be 
conveniently  effected  under  suitable  condi- 

30  tions  of  control,  and  wherein  the  uniform 
heating  of  all  parts  of  the  tank's  contents 
is  assured,  such  uniform  heating  being  a 
prerequisite  to  a  sound  condition  of  the 
goods,  and  the  absence  of  such  heating  in 

35  present   pasteurizing   operations   being  the 

cause  of  no  small  amount  of  trouble  to  the 

bottler  and  dissatisfaction  on  the  part  of 

the  consumer. 

To  the  accomplishment  of  the  above  and 

40  related  ends,  said  invention,  then,  consists 
of  the  means  hereinafter  fully  described  and 
particularly  pointed  out  in- the  claims. 

The  annexed  drawings  and  the  follow- 
ing description  set  forth  in  detail  certain 

45  mechanism   embodying  the  invention,  such 

disclosed  means  constituting,  however,  but 

one  of  various  mechanical  forms  in  which 

the  principle  of  the  invention  may  be  used. 

In  said  annexed  drawings  Figure  1,  is  a 

50  plan  view  of  a  pasteurizer  embodying  my 
several  improvements;  Fig.  2,  is  a  front  ele- 
vation of  such  pasteurizer ;  Fig.  3  is  a  sec- 
tion thereof  taken  on  the  line  3 — 3',  Fig.  1 ; 
Fig.  4  is  an  end  elevation  of  the  same;  Fig. 

55  5,  is  a  transverse  cross-section,  on  the  line 


5 — 5,  Fig.  1;  and  Fig.  6  is  a  similar  section 
on  the  line  G — G  of  said  Fig.  1. 

The  pasteurizing  chamber  comprises  as 
usual  in  apparatus  of  this  kind,  simply  a 
tank  like  receptacle  A  that  is  preferably  00 
rectangular  in  form,  so  as  to  conveniently 
accommodate  the  crates  or  trays  B,  in  which 
the  bottles  l>  are  placed  for  steaming,  as  the 
pasteurizing  process  is  frequently  called. 
The  dimensions  of  such  receptacle  A  are  65 
chosen  so  as  to  permit  of  the  placing  there- 
in, and  the  entire  submergence  when  so 
placed,  of  the  desired  number  of  crates, 
whether  of  pint  or  quart  bottles,  consti- 
tuting the  capacity  of  the  pasteurizer.  Con-  70 
nected  with  opposite  ends  of  the  tank  or 
receptacle,  and  on  a  level  below  the  middle, 
is  a  pipe  or  conduit  C  lying  wholly  without 
said  receptacle.  Connected  with  such  ex- 
terior conduit  or  pipe  near  one  of  the  points  75 
where  it  is  joined  to  the  tank,  is  a  steam  in- 
jector C'  of  well  known  construction,  and 
hence  not  requiring  detailed  description 
here.  By  means  of  such  injector,  a  circula- 
tion of  water  through  the  receptacle  and  80 
pipe  can  be  maintained,  the  water  being 
drawn  from  the  receptacle  at  the  end  a  ad- 
jacent to  such  injector,  and  returned  thereto 
at  the  opposite  end  a'.  As  will  be  readily 
understood,  such  injector  serves  at  the  same  85 
time  to  heat  the  water,  thus  put  into  circu- 
lation, so  as  to  raise  the  same  from  the  ini- 
tial temperature,  which  is  generally  rela- 
tively low,  in  order  to  avoid  making  the 
transition  in  temperature  too  great  when  90 
the  bottles  are  first  placed  therein,  to  the 
proper  pasteurizing  temperature.  That 
such  temperature  may  be  automatically 
maintained  when  it  has  been  finally  reached, 
a  thermostat  D,  likewise  of  familiar  con-  95 
struction,  is  employed,  such  thermostat  be- 
ing mounted  laterally  of  the  tank,  and  near 
the  same  end  from  which  the  water  has  been 
seen  to  be  \yithdrawn  by  the  injector.  The 
thermostat  is  adapted  by  means  of  suitable  1Q0 
air  pressure  connections  d  and  a  diaphragm 
valve  D'  to  appropriately  operate  the  in- 
jector whenever  the  temperature  at  the  point 
of  attachment  of  the  thermostat  falls  below, 
or  rises  above  the  predetermined  tempera-?  lof> 
ture.  For  observation  purposes  a  ther- 
mometer d'  is  likewise  mounted  in  the  same 
side  wall  of  the  tank  or  the  receptacle  as 
such  thermostat. 

From  the  foregoing  description,  it  will  HO 


970,796 


be  seen  that  the  heating  of  the  liquid  con-  t 
tents  of  the  receptacle  is  effected  hy  means 
located  wholly  exterior  of  the  receptacle. 
While  the  circulation  of  the  receptacle's 
o  contents,  effected  at  the  same  time,  will 
serve  to  render  nr>re  or  less  uniform  the 
tempern t ure  througnout  the  tank,  the  pres- 
ence of  the  crates  or  trays  of  bottles  will 
more  or  less  hinder  such  circulation,  arid 
o  render  its  effects  at  least  uncertain.  With 
a  view  accordingly  of  assuring  the  penetra- 
tion of  the  inflowing  .stream  of  warmer 
liquid  (o  all  parts  of  the  receptacle,  as  it 
passes  therethrough,  I  employ  n  series  of 

15  baffle  plates  A',  A2  A3,  of  the  form  clearly 
appearing  from  Figs.  5  and  6.  In  other 
words,  at  each  end  adjacent  to  the  inlet  and 
discharge  openings  a  a'  of  the  tank,  is  pro- 
vided an  imperforate  plate  A'  or  A2  su's- 

20  pended  from  above,  so  as  to  leave  in  etfe6t, 
an  open  space  a3  between  its  bottom  and 
lateral  edges,  and  the  tank  walls.  Any 
tendency,  accordingly,  at  the  inlet  opening 
for  the  warmer  water  to  rise  to  the  surface 

25  and  th^re  remain,  is  effectually  overcome, 
while  similarly  it  is  the  cooler  liquid  near 
the  bottom  of  the  other  end  of  the  tank  that 
is  withdrawn.  The  third  plate  A3  is  lo- 
cated midway  between  the  two  ends  of  the 

3d  tank,  being  disposed  so  as  to  contact  with 
the  side  and  bottom  of  the  tank,  but  is  so 
formed  as  to  leave  a  vertically  disposed 
opening  n*  centrally  of  the  tank,  so  that  the 
divergent  streams  passing  around  the  baffle 

:'••">  plate  A'  at  the  inlet  end  of  the  tank,  are 
obliged  to  again  unite  before  they  can  pass 
on  into  the  other  portion  of  the  tank.  Here 
they  are  again  obliged  to  diffuse  themselves 
throughout  such  tank  portion,  before  they 

'io  can  escape  around  the  lateral  and"  bottom 
edges  of  the  remaining  baffle  plate  A2. 

From  the  foregoing  description  of  my 
improved  pasteurizer,  it  will  be  obvious  that 
the  heating  of  the  contents  of  such  pas- 

4"'  teurizer  cannot  only  be  conveniently  and 
quickly  effected,  but  automatically  as  well, 
since  the  effect  of  the  thermostatic  control 
will  be  to  admit  steam  to  th©'  injector  un- 
til the  pasteurizing  temperature  has  been 

50  reached.  At  the  same  time,  by  reason  of 
the  presence  and  particular  disposition  of 


the  baffle  plates,  the  heating  effect  is  u:d- 
form  throughout  the  tank,  and  all.  portions 
will  be  brought  up  to  such  pasteurizing  tem- 
perature at  the  same  time,  and  likewise  55 
maintained  at  such  temperature  together, 
so  that  the  reversal  of  the  heating  process 
may  be  begun  with  assurance  that  no  part 
of  the  receptacle's  contents  has  been  either 
over  or  under-heated.  60 

Other  modes  of  applying  the  principle 
of  my  invention  may  be  employed  instead 
of  the  one  explained,  change  being  made  as 
regards  the  mechanism  herein  disclosed,  pro- 
vided the  means  stated  by  any  of  the  follow-  65 
ing  claims  or  the  equivalent  of  such  stated 
means  be  employed. 

I  therefore  particularly  point  out  and  dis- 
tinctly claim  as  my  invention:  — 

1.  A  pasteurizer  of  the  tank  type  compris--  "0 
ing  a  receptacle,  means  exterior  of  the  same 
for  effecting  a  circulation  of  liquid  there- 
through   and    simultaneously    heating    the 
liquid,  and  transverse  baflle  plates  within 
said  receptacle  comprising  one  at  each  end  75 
spaced  from  the  bottom  and  side  walls  of 
the  receptacle  and  a  centrally  located  plate 

in  contact  with  such  walls  but  formed  with 
an  opening  midway  between  the  side  walls, 
whereby    the    entering    warmer    liquid    is  80 
spread  throughout  the  tank. 

2.  A  pasteurizer  of  the  tank  type  compris- 
ing a  Receptacle,  a  conduit  exterior  of  snid 
receptacle  and  connecting  opposite  ends  of 
the  same,  an  injector  connected  with  said  85 
conduit  adapted  to  effect  ;<   circulation  of 
said  receptacle's  contents  and  simultaneously 
heat  the  same,  and  transverse  bailie  plates 
within   said   receptacle   comprising   one   at 
each  end  spaced  from  the  bottom  and  side  90 
walls  of  the  receptacle  arid  a  centrally  lo- 
cated plate  in  contact  with  such  walls  but 
formed  with  an  opening  midway  between 
the  side  walls,  whereby  the  entering  warmer 
liquid  is  spread  throughout  the  tank. 

Signed  oy  me  this  15th  day  of  October, 
1008. 

BRYAN  D.  PINKNEY. 

Attested  by  — 

CHRISTINE  E.  ARNS, 
JNO.  F.  OBERL.IN. 


9-> 


.     /?// 


981,303. 


J.  T.  H.  PAUL. 
PASTEURIZER  EQUIPMENT, 

AIPLICATIOS  FILED  APE.  81,  1910. 


Patented  Jan.  10, 1911. 

6  SHEETS-SHEET  1. 


981,303. 


J.  T.  H.  PAUL. 

PASTEUKIZEB  EQUIPMENT. 

APPLICATION  FILED  APE.  SI,  1910. 


Patented  Jan.  10, 1911. 

6  SHEETS-SHEET  2. 


981,303. 


J.  T.  H.  PAUL. 
PASTEURIZES  EQUIPMENT. 

APPLIOATIOH  FILED  APB.  21,  1910. 


Patented  Jan.  10, 1911. 

6  SHEETS-SHEETS. 


981,303. 


J.  T.  H.  PAUL 

PASTEDEIZER  EQUIPMENT. 

APPLIOATIOH  FILED  APB.  SI,  1910. 


Patented  Jan.  10, 1911. 

6  SHEETS-SHEET  4. 


981,303. 


J.  T.  H.  PAUL. 
PASTEURIZE?  EQUIPMENT. 

APPLICATION  FILED  APE.  SI,  1910. 


Patented  Jan.  10, 1911. 


6  SHEETS-SHEET  5. 


VM 


981,303. 


J.  T.  H.  PATJL. 
PASTEURIZER  EQUIPMENT. 

APPLICATION  FILED  APR.  21,  1910. 


Patented  Jan.  10, 1911. 

6  SHEETS-SHEET  6. 


UNITED  STATES  PATENT  OFFICE. 


JOHN  T.  H.  PAUL,  OF  CHICAGO,  ILLINOIS,  ASSIGNOR  TO  E.  GOLDMAN  &  CO.,  INC.,  OF 
CHICAGO,  ILLINOIS,  A  CORPORATION  OF  ILLINOIS. 


PASTEURIZER  EQUIPMENT. 


981,303. 


Specification  of  letters  Patent.        Patented  Jail.  10,  1911. 

Application  filed  April  21,  1910.     Serial  No.  556,899. 


To  aU  whom  it  may  concern: 

Be  it  known  that  I,  JOHN  T.  H.  PAUL,  a 
citizen  of  the  United   States,   residing   at 
3900  Union  avenue,  Chicago,  in  the  county 
5  of  Cook  and  State  of  Illinois,  have  invented 
a  new  and  useful  Improvement  in  Pasteur- 
izer Equipments,  of  which  the  following  is  a 
specification. 
My    invention    relates    to    an    improved 

10  equipment  for  pasteurizing  apparatus  of  the 
class  involving  a  tank  for  containing  the 
pasteurizing  liquid  through  which  recepta- 
cles containing  the  material  to  be  pasteur- 
ized are  caused  to  travel  intermittently  on 

J5  a  carrier;  and  it  relates,  more  particularly, 
to  means  for  conveying  the  receptacles,  in 
baskets  or^holders,  to  the  tank  for  treatment 
therein,  and  means  for  delivering  them  from 
the  tank  after  the  pasteurizing,  and  to  so 

20  timing  the  conveying  and  delivery  opera- 
tions relative  to  the  intermittent  travel 
through  the  tank  as  to  render  the  operation 
of  the  apparatus  regular  and  reliably  con- 
tinuous. 

25  Referring  to  the  accompanying  draw- 
ings:— Figure  1  is  a  view  in  side  elevation, 
partly  sectional,  showing  the  upper-end  por- 
tion of  a  pasteurizer-tank  surmounted  by 
the  frame-work  which  supports  the  mecha- 

20  nism  for  intermittently  carrying  the  ma- 
terial  to  be  pasteurized  through  the  tank. 
Fig.  2  is  a  broken  view  presenting  the  show- 
ing of  Fig.  1  as  regarded  from  the  receiving 
end  of  the  apparatus,  and  Fig.  3  is  a  plan 

35  view  of  the  same.  Fig.  4  is  a  diagrammatic 
view  illustrating  the  intermittent  operation 
of  the  mechanism  for  carrying  the  recepta- 
cles through  the  tank,  and  Fig.  5  is  a  simi- 
lar view  illustrating  the  intermittent  opera- 

40  tion  of  the  mechanism  for  feeding  the  recep- 
tacles to  the  said  carrying  means.  Fig.  6  is  a 
broken  sectional  plan  view  of  the  feeding  and 
delivering  conveyers  with  interposed  carrier, 
the  section  being  taken  at  line  6,  Fig.  1,  and 

45  Fig.  7  is  a  view  of  the  same  in  elevation 
showing  the  platform  in  section.  Figs.  8,  9 
and  10  are,  respectively,  plan,  side  and  end 
views  of  one  or  the  similar  roller  sections  of 
which  the  curved  portion  of  the  feed-con- 

SO  veyer  is  composed,  the  rollers  being  removed 
in  Fig.  10. 

To  facilitate  understanding  the  plan  of 
construction  and  operation  or  the  entire  ap- 
paratus the  same  may  be  generally  described 

•s  as  follows,  with  more  particular  reference  to 


Figs.  6  and  7  and  to  pasteurizing  bottled 
beer,  or  the  like,  in  crates,  baskets,  or  other 
suitable  forms  of  holders:  The  bottle-filled 
holders  are  loaded  upon  a  conveyer  A,  which 
is  caused  to  move  intermittently  at  regular  60 
intervals  and  feed  the  holders  to  an  endless 
carrier,  denoted  B,  as  a  whole,  which  travels 
vertically  in  the  pasteurizer-tank  and  inter- 
mittently like  the  feed-conveyer  A  but  in 
alternation  therewith.  Thus,  each  time  a  65 
holder-receiving  member  of  the  carrier  is 
brought  into  registration  with  the  discharge- 
end  of  the  feed-conveyerj  the  carrier  is  ar- 
rested and  the  conveyer  is  set  in  motion  to 
advance  a  holder,  or  set  of  holders,  upon  70 
such  registering  member,  whereupon  the 
conveyer  is  arrested  and  the  carrier  is  set  in 
motion  upon  its  course  through  the  tank. 
Whenever  a,  holder-laden  member  of  the  car- 
rier, in  traveling  through  its  course,  reaches  75 
the  position  of  registering  with  the  feed,  the 
holder  advanced  by  \t  upon  such  member 
supplants  the  holder  on  the  latter  by  shoving 
it  off  upon  a  delivery-conveyer,  represented 
at  C,  which  is  preferably  of  the  well-known  80 
gravity  variety  and  thus  downwardly  in- 
clined to  adapt  the  holders  that  are  delivered 
to  it  to  travel  upon  its  rollers  to  the  ultimate 
point  of  delivery. 

An  object  of  the  present  improvement  is  85 
to  render  the  entire  apparatus  compact,  so 
as  to  occupy  the  minimum  space  and  sim- 
plify the  mechanism,  which  is  all  supported 
on  a  floor  or  platform  D  and  the  upper  end 
of  the  pasteurizer  -  tank  E  surrounded .  by  90 
such  floor  or  platform,  the  tank  rising  from 
a  lower  support  (not  shown),  and  the  sup- 
porting medium  for  the  driving  mechanism 
being  an  upright  rectangular  frame,  denoted 
as  whole  at  F  in  Fig.  1,  surmounting  the  95 
tank  and  platform  and  built  substantially  of 
structural-metal  bars. 

The  conveyer  A,  supported  on  the  plat- 
form D,  comprises  straight  end-portions  A1 
and  A3  and  an  intermediate  curved  portion  100 
A2,  the  conveyer  terminating  at  the  tank; 
and  it  is  built  as  a  roller-track,  of  a  plural- 
ity of  sections,  those  forming  the  curved 
portion  A2  being  each  like  that  illustrated  in 
Figs.  8,  9  and  10  and  involving  the  following  105 
described  construction:  A  transversely  ex- 
tending yoke  11  forms  a  depression  or  con- 
duit 12  between  its  ends  to  admit  a  traveling 
conveyer-chain,'  hereinafter  described.  On 
the  opposite  ends  of  the  yoke  are  provided  110 


981,303 


bearings  13,  13,  which  are  angle-irons  ex-  i 
tending  continuously  throughout  the  entire 
length  of  the  conveyer,  and  bearings  14,  14, 
for  each  section  are  formed  at  opposite  sides 
5  of  the  conduit  as  integral  parts  of  the  yoke. 
In  these  bearings  are  journaled  the  tapering 
rollers  15;  15  and  16,  1(5;  and  a  sprocket- 
wheel  17  is  journaled  in  horizontal  position 
on  the  yoke  to  one  side  of  the  conduit  to 

10  extend  into  the  path  through  the  latter.  The 
sections  forming  the  straight  portions  of  the 
track  are  each  of  the  described  construction  of 
those  for  the  curved  portion  thereof  except 
that  the  rollers  are  cylindrical  and  that  the 

15  sections  are  devoid  of  sprocket-wheels.  The 
double  track  thus  formed  to  accommodate 
the  outer  length  of  the  conveyer  -  chain  is 
supported  on  and  fastened  to  frame-work 
indicated  at  G  in  Fig.  7.  A  sprocket-wheel 

20  18  is  journaled  at  the  receiving  end  of  the 
track,  and  a  relatively  larger  sprocket-wheel 
19  is  journaled  on  the  frame  F  adjacent  to 
the  receiving  end  of  the  gravity-conveyer  C ; 
and  an  endless  chain  20,  carrying  flights  21 

26  at  uniform  intervals,  passes  about  these 
sprocket-wheels  to.  travel  through  the  con- 
duit formed  by  the  yoke  -  depressions  12, 
wherein  it  engages  the  series  of  sprockets 
17,  and  along  the  inner  side  of  the  conveyer 

30  where  it  is  guided  by  sprockets  at  22  and  23. 
To  prevent  the  chain  from  sagging  under  its 
load, 'it  is  caused  to  ride  on  rollers  20l  on  a 
bed-plate  202  extending  along  the  conduit  12 
and  throughout  the  length  of  the  conveyer- 

35  chain. 

The  driving  mechanism,  or  "movement," 
supported  on  the  frame  F  is  the  follow  ing:  A 
worm-shaft  24,  to  which  the  power  is  applied 
at  a  pulley  25,  meshes  with  a  worm-wheel  26 

40  carrying  a  pinion  27  which  meshes  with  a  gear 

28  having  on   its  shaft   a  mutilated   gear 

29  to  mesh  with  a  pinion  30  engaging  a  large 
gear  31.     The  shaft  which  carries  the  muti- 
lated gear  29  also  carries  a  mutilated  gear 

45  32  to  mesh  with  a  pinion  33,  the  shaft  of 
which  also  carries  a  beveled  pinion  34  mesh- 
ing with  a  similar  pinion  35  on  one  end  of  a 
horizontal  shaft  36  carrying  a  beveled  pin- 
ion 37  in  mesh  with  a  similar  pinion  38  on  the 

50  upper  end  of  the  vertical  shaft  39  of  the 
sprocket  19.  A  pair  of  sprockets  40  is  pro- 
vided on'  the  shaft  of  the  gear  31,  and 
sprockets  41,  42  and  43  are  provided  in 
pairs  on  their  respective  shafts  journaled  in 

55  the  frame  F,  as  represented,  for  passage 
about  them  of  the  endless  chains  44  of  the 
carrier  B.  At  uniform  intervals  the  chains 
44  are  connected  by  rods  45,  on  each  of 
which,  near  its  ends,  are  pivotally  suspend- 

60  ed,  to  always  maintain  a  vertically  depend- 
ing position,  members  of  a  pair  of  hangers 
46  of  general  rectangular  or  yoke  shape  with 
parallel  roller-tracks  47,  formed  with  chan- 
nel-irons, connecting  the  members  of  each 

•6  pair.    These  roller-tracks  are,  by  preference, 


sufficiently  long  to  seat  a  series,  as  three, 
bottle-holders  48  (Fig.  1),  and  correspond 
in  length  'with  that  of  the  interval  between 
(lights  21  on  the  chain  20  to  adapt  each  flight 
to  advance,  in  each  intermittent  movement  of  70 
the  chain,  a  plurality  of  the  holders  upon 
the  carrier  B  to  the  number  thereof  which  a 
pair  of  the  track-connected  hangers  4$  ia 
adapted  to  hold,  and  to  advance  that  number 
in  each  operation  upon  the  delivery-con-  j?| 
veyer. 

The  operation  is  as  follows:  The  mutilated 
gears  29  and  32  are  so  relatively  disposed  as 
to  cause  the  teeth  upon  them  to  mesh  alter- 
nately with  the  pinions  they  respectively  en-  go 
Sage.     In  starting  the  machine,  a  pair  of 
ic  hanger-tracks  47  may  be  presumed  to 
be  in  registration  with  the  discharge-end  of 
the  feed-conveyer  A,  then  laden  with  a  series 
of  holders  48,   with   a   flight   21    abutting  8$ 
against  the  rearmost  bolder;  and  the  gear  32 
may  be  presumed  to  be  in  initial  engagement 
with  the  pinion  33.     With  the  worm-shaft 
24  then  in  motion,  the  mutilated  gear  32  will 
turn  the  shafts  36   and   39    to    drive    the  90 
sprocket  19  until  the  teeth  of  that  gear  clear 
the  pinion  33,  which  is  just  sufficient  to  drive 
the  chain  20  to  the  extent  of  causing  the  re- 
spective flight  21  to  advance  the  holders  48 
ahead  of  it  upon  the  hanger -tracks  47  then  95 
in    position    to    receive    the    holder-series, 
which,  in  so  advancing,  will  shove  any  hold- 
ers in  their  path  on  the  track  off  the  latter 
upon  the  conveyer  C  for  delivery.     Upon 
cessation  of  the  movement  of  the  chain  20,  100 
the  teeth  of  the  mutilated  gear  29  are  in  ini- 
tial engagement  with  the  pinion  30,  causing 
the  latter  to  drive  the  gear  31  and  chains  44, 
by  actuating  the  sprockets  40,  until  the  teeth 
or  that  gear  clear  the  pinion  30  when  the  105 
teeth  of  the  mutilated  gear  32  will  again 
be  in  initial    engagement  with  those  of  the 
pinion  33,  ready  to  repeat  the  intermittent 
movement  of  the  chain  20.    The  intermittent 
movement  of  the  chains  44  of  the  carri     B  110 
lowers  the  holder-laden  tracks  into  the  tank 
to  remain  in  a  stratum  of  the  pasteurizing- 
liquid  therein  until  the  next  movement  of 
the  chain  20  loads  upon  the  next-succeeding 
pair  of  carrier-tracks  thus  brought  into  posi-  115 
tion,  another  series  of  holders,  in  the  mean- 
time placed  upon  the  conveyer  A.    The  con- 
tinuous operation  of  the  apparatus  involves 
the  repeated    alternate    movements  of    the 
chain  20  and  carrier  B,  to  intermittently  ad-  120 
vance   each   series  of  bottle-holders   down- 
wardly and  upwardly  through  the  tank  E 
and  bring  the  endless  series  of  track-pairs 
successively  into  registration  with  the  dis- 
charge-end of  the  feed-conveyer  and  to  in-  125 
termittently  ride  series  of  the  bottle-holders 
upon  the  carrier- tracks,  thereby  effecting  the 
removal  of  those  on  the  latter,  after  pasteur- 
ization of  their  contents,  to  the  delivery-con- 
veyer C.  13C 


981,303 


The   type   of   pasteurizing   apparatus   to 

which  my  present  improvement  particularly 

relates  is  exemplified  by  the  apparatus  which 

forms  the  subject  of  United  States  Letters 

5  Patent  Xo.  913,910.  granted  to  me  March  2, 

1909.    In  that  type  of  apparatus  the  carrier 

in  the  pasteurizer  tank  is  a  wheel-like  body 

rot  a  table  about  its  axis  and  carrying  hold- 

.ers;  and  the  carrier  is  rotated  intermittently 

10;to  alternate  with  the  intermittent  move- 
ments of  a  feed-conveyer,  wherein*  packages 
containing  the  material  to  be  pasteurized  are 
conveyed  upon  the  holders  on  the  carrier,  as 
they  are  arrested,  at  intervals,  to  register 

15  with  the  discharge-end  of  the  conveyer,  and 
the  packages  which  have  been  passed 
through  the  tank  are  removed  from  their 
holders.  The  primary  purpose  of  my  im- 
provement is  to  adapt  the  same  principle  of 

20  operation  to  the  endless-chain  form  of  car- 
rier in  a  pasteurizing  apparatus,  thereby 
to  attain  the  advantages  peculiar  to  that 
form,  including  simplicity,  compactness  and 
comparatively  moderate  cost  of  construction, 

25  all  of  which  are  secured  by  the  apparatus 
herein  illustrated  and  described. 

AVhat  I  claim  as  new  and  desire  to  secure 
by  Letters  Pateitt  is: — 

1.  In  a  pasteurizing-apparatus  equipment. 

30  the  combination  of  a  tank  for  holding  the 
pasteurizing  medium,  a  frame  rising  above 
the  tank,  sprockets  journaled  in  said  frame, 
an  endless-chain  carrier  working  on  sprock- 
ets in  said  frame  to  travel  in  the  tank,  hang- 

35  ers  pivotally  supported  at  intervals  on  the 
carrier-chains,  an  endless-chain  roller-con- 
veyer including  a  sprocket  in  said  frame 
provided  on  the  chain  with  flights  spaced  to 
correspond  with  the  spaces  between  said 

40  hangers,  said  endless-chain  roller-conveyer 
being  so  positioned  relative  to  the  endless- 
chain  carrier  as  to  convey  thereto  and  re- 
move therefrom  the  receptacles  containing 
the  material  to  be  pasteurized,  and  a  train 

45  of  driving-gears  on  said  frame,  -.including 


a  pair  of  mutilated  gears  for  driving  said 
carrier  and  conveyer  intermittently  in  alter- 
nation with  each  other,  for  the  purpose  set 
forth. 

2.  In  a  pasteurizing-apparatus  equipment,  50 
the  combination  of  a  tank  for  holding  the 
pasteurizing  medium,  an  endless-chain  car- 
rier traveling  in  said  tank  and  having  mem- 
bers of  pairs  of  hangers  pivotally  supported 

at  intervals  on  its  relatively  opposite  chains,  55 
with  roller-tracks  connecting  the  members 
of  each  pair,  a  conveyer  for  carrying  to  said 
hangers  holders  containing  material  to  be 
pasteurized,  and  driving  mechanism  for  said 
carrier  and  conveyer  operating  to  actuate  GO 
them  intermittently  in  alternation  with  each 
other,  for  the  purpose  set  forth. 

3.  In  a  pnsteunzing-apparatus  equipment, 
the  combination  of  a  tank  for  holding  the 
pasteurizing  medium,  a  frame  rising  above  65 
said  tank,  sprockets  journaled  in  said  frame, 

an  endless-chain  carrier  working  on  sprock- 
ets in  said  frame  to  travel  in  the  tank  and 
having  members  of  pairs  of  hangers  piv- 
otally supported  at  intervals  on  its  relatively-  70 
opposite  chains,  with  roller-tracks  connect- 
ing the  members  of  each  pair,  an  endless- 
chain  roller-conveyer  including  a  sprocket 
in  said  frame  and  provided  on  the  chain 
with  flights  at  intervals  corresponding  with  75 
those  between  said  hangers,  said  endless- 
chain  roller-conveyer  being  so  positioned  rel- 
ative to  the  endless-chain  carrier  as  to  con- 
vey thereto  and  remove  therefrom  the  re- 
ceptacles containing  the  material  to  be  pas-  80 
teurized.  and  a  train  of  driving  gears  on 
the  frame,  including  a  pair  of  mutilated 
gears  for  driving  said  carrier  and  conveyer 
intermittently  in  alternation  with  each  other, 
for  the  purpose  set  forth. 


In  presence  of — 
L.  HEISLAR, 

R.  SOHAEFER. 


JOHN  T.  H.  PAUL. 


f-L 


A.  H.  WEHMILLER  &  J.  W.  DAWSON. 

MECHANISM  FOE  CLOSING  COVERS  OF  PASTEDEIZEK  BASKETS, 

APPLIOATIOS  FILED  MAE.  10,  1910. 

981,961.  Patented  Jan.  17, 1911. 

2  SHEETS-SHEET  1. 


A.  H.  WEHMILLER  &  J.  W.  DAWSON. 
MECHANISM  FOB  CLOSING  COVERS  OF  PASTEDEIZEE  BASKETS. 

APPLICATION  FILED  HAS.  10,  1910. 

981,961.  Patented  Jan.  17, 1911. 

2  SHEETS-SHEET  2. 


//    £ife 


UNITED  STATES  PATENT  OFFICE. 


ALFRED  H.  WEHMILLER  AND  JOSEPH  W.  DAWSON,  OF  ST.  LOUIS,  MISSOURI,  ASSIGNORS 
TO  BARRY-WEHMILLER  MACHINERY  COMPANY,  OF  ST.  LOUIS,  MISSOURI,  A  COR- 
PORATION. 


MECHANISM  FOR  CLOSING   COVERS   OF  PASTEURIZER-BASKETS. 


981,961. 


Specification  of  letters  Patent.        Patented  Jan.  17,  1911. 

Application  filed  March  10,  1910.     Serial  No.  548,405. 


To  all  whom  it  may  concern: 

Be  it  known  that  we,  ALFRED  H.  WEHMIL- 
LER and  JOSEPH  W.  DAWSON,  citizens  of  the 
United  States,  residing  in  the  city  of  St. 
5  Louis  and  State  of  Missouri,  have  invented 
certain  new  and  useful  Improvements  in 
Mechanisms  for  Closing  Covers  of  Pasteur- 
izer-Baskets, of  which  the  following  is  a 
full,  clear,  and  exact  description,  reference 

10  being  had  to  the  accompanying  drawings, 
forming  part  of  this  specification. 

Our  invention  relates  to  a  mechanism  for 
automatically  closing  the  covers  of  baskets 
used  in  pasteurizers  in  which  bottles  of  beer 

15  are  subjected  to  a  pasteurizing  treatment. 

The  invention  is  in  the  nature  of  an  im- 
provement upon  that  class  of  pasteurizers 
of  which  an  example  is  to  be  found  in  Let- 
ters Patent  of  the  United  States  No.  755,108, 

20  issued  March  22,  1904,  and  in  which  there 
is  employed  a  bottle  carrier  having  baskets 
provided  with  covers  hinged  to  the  baskets 
and  adapted  to  be  opened  to  permit  access 
into  the  baskets  and  closed  to  prevent  escape 

25  of  contents  from  the  basket.  In  the  use  of 
a  pasteurizer  containing  carrier  baskets  of 
the  description  referred  to,  it  is  essential 
that  the  covers  of  the  baskets  be  closed  be- 
fore the  baskets  pass  through  the  pasteurizer 

30  after  bottles  have  been  placed  therein  in 
order  that  fragments  of  the  bottles,  which 
are  frequently  broken,  may  not  be  permitted 
to  escape  from  the  baskets  by  floating  in  the 
water  in  the  pasteurizer.  It  not  infrequently 

35  happens  that  in  the  use  of  the  pasteurizers 
the  workmen  engaged  in  filling  the  baskets 
neglect  to  close  the  covers  after  the  baskets 
have  been  filled  aird  our  invention  has  for  its 
object  the  production  of  means  whereby  the 

40  covers  are  automatically  moved  to  closed 
positions  with  the  result  of  avoiding  any 
possibility  of  fragments  of  broken  bottles 
becoming  discharged  from  the  baskets. 

Figure  I  is  a  side  elevation  of  a  portion  of 

45  a  pasteurizer  including  fragments  of  the 
tank,  the  carrier  and  our  door  closing  means. 
Fig.  II  is  a  front  elevation  of  the  parts 
shown  in  Fig.  I.  Fig.  Ill  is  a  top  or  plan 
view  of  the  parts  shown  in  Fig.  I.  Fig.  IV 

50  is  a  view  partly  in  plan  and  partly  in  hori- 
zontal section  of  a  fragment  of  the  rock 
shaft  by  which  a  cover  of  each  carrier  basket 
is  supported,  a  fragment  of  one  of  the  end 
members  of  the  cover  and  the  dog  carried  by 


the  rock  shaft  and  adapted  to  actuate  the  55 
cover.    Fig.  V  is  a  detail  view  of  the  trip 
lever. 

In  the  accompanying  drawings :  1  desig- 
nates the  tank  of  the  pasteurizer  and  2  is  an 
upright  or  post  surmounting  said  tank.  60 
This  upright  is  preferably  of  I-beam  shape 
or  of  any  other  suitable  shape  that  will  pro- 
vide side  flanges  3  which  receive  parts  to  be 
hereinafter  mentioned. 

4  designates  one  of  the  endless  chains  of  65 
a  carrier  that  supports  baskets  5,  the  baskets 
being  preferably  provided  with  hanger  stir- 
rups that  are  mounted  on  cross  rods  of  the 
carrier  as  in  the  construction  illustrated  in 
the  patent  hereinbefore  mentioned.  The  top  70 
of  the  carrier  basket  is  at  least  in  part 
closed  by  a  cover  that  preferably  consists 
of  end  bars  6  and  cross  rods  7.  This  cover, 
as  shown  in  the  drawings,  is  composed  of 
two  sections  loosely  mounted  upon  a  rock  75 
shaft  8  that  extends  through  the  end  bars 
of  the  cover  sections  and  is  journaled  in  the 
end  walls  of  the  carrier  basket  so  that  it  may 
rotate  freely  in  said  end  walls  when  it  is 
actuated  through  means  to  be  hereinafter  80 
set  forth.  The  cover  end  bars  6  are  spaced 
apart  from  the  end  walls  of  the  basket  by 
distance  sleeves  9.  A  sectional  cover  for  a 
basket  is  unimportant  in  so  far  as  our  pres- 
ent invention  is  concerned,  and  therefore,  85 
when  the  word  cover  is  hereinafter  used,  it 
is  to  be  understood  as  referring  to  one  sec- 
tion of  the  cover  shown  that  has  means  as- 
sociated with  it  for  mechanical  operation 
of  it.  90 

10  designates  a  dog  fixed  to  the  rock  shaft 
8  adjacent  to  one  of  the  cover  end  bars  by 
suitable  means,  such  as  a  set  screw  11.  This 
dog  is  provided  with,  a  laterally  projecting 
lip  12,  see  Fig.  IV,  that  occupies  a  position  95 
back  of  the  adjacent  cover  end  bar  6  and 
is  adapted  to  operate  against  said  end  bar 
for  the  purpose  of  swinging  the  basket  cover 
to  a  closed  position  when  the  rock  shaft  8  is 
rotated  by  the  means  to  be  next  described.  100 

13  designates  a  trip  lever  that  is  fixed  to 
the  rock  shaft  8  by  suitable  means,  such  as 
a  set  screw  14.  This  trip  lever  is  located  at 
one  of  the  outer  ends  of  the  rock  shaft  8 
and  preferably  exteriorly  of  the  carrier  105 
basket  5.  The  trip  lever  13  is  preferably 
of  curved  shape,  as  seen  in  Fig.  I,  in  order 
that  it  may  extend  through  the  carrier  chain 


981,961 


4  above  the  basket  to  so  position  its  free  end 
as  to  cause  it  to  strike  against  a  member 
to  be  hereinafter  mentioned,  and  which  is 
supported  by  the  upright  2.  The  trip  lever 
5  is  provided  at  its  lower  side  with  a  rear- 
wardly  projecting  extension  15  which  is 
provided  at  its  lower  end  with  a  toe  or  stop 
16  that  is  adapted  to  come  into  contact  with 
one  of  the  pivot  members  in  the  carrier 

10  chain  when  the  trip  lever  is  tripped  to  close 
the  basket  cover,  thereby  limiting  the  degree 
of  movement  of  said  trip  lever. 

17  designates  a  bracket  seated  against  the 
upright  '2.    This  bracket  is  vertically  ad- 

15  justable  upon  said  upright  in  order  that  its 
elevation  may  be  altered  and  it  is  preferably 
provided  at  one  side  with  a  hook  18  that  en- 
gages one  of  the  flanges  3  of  the  upright 
and  the  bracket  contains  hook  bolts  19,  the 

20  hooks  of  which  are  adapted  to  engage  the 
other  of  said  flanges,  whereby  the  bracket 
may  be  securely  held  to  the  upright  at  any 
desired  location. 

20  is  an  arm  mounted  in  the  bracket  17 
25  and  extending  inwardly  toward  the  path  of 

travel  of  the  carrier  baskets  5. 

21  is  a  trip  arm  that  is  supported  by  the 
arm  20  and  is  adjustable  transversely  of 
said  arm  20,  the  trip  arm  being  provided 

30  with  a  slot  22  that  receives  a  set  screw  23 
seated  in  the  arm  20.  The  trip  arm  21  is 
preferably  of  L-shape  and  it  extends  into  the 
path  of  travel  of  the  free  end  of  the  trip  le- 
ver 13  in  order  that  it  will  be  engaged  by  said 

35  trip  lever  and  the  trip  arm  is  adjustably 
mounted  upon  the  arm  20  in  order  that  it 
may  be  shifted  laterally  relative  to  the  path 
of  travel  of  the  free  end  of  the  trip  arm, 
thereby  providing  for  only  the  proper  de- 

40  gree  of  engagement  between  said  members. 
The  supporting  arm  20  is  adjustably 
mounted  in  the  bracket  17  in  order  that  it 
may  be  turned  to  lower  or  elevate  the  trip 
arm  21  supported  thereby  to  provide  for 

45  further  adjustment  of  the  trip  arm  rela- 
tive to  the  path  of  travel  of  the  trip  lever, 
and  said  supporting  arm  is  normally  held 
in  a  fixed  position  by  suitable  means,  such 
as  a  set  screw  24. 

60  In  ther  practical  use  of  a  pasteurizer 
equipped  with  our  door  closing  cover,  the 
carrier  of  the  pasteurizer  operates  in  the 


usual  manner  and  as  each  basket  of  the  car- 
rier  moves   into   proximity    with   the   trip 
arm  21.  the  trip  lever  13  carried  by   the  55 
basket  engages  said  trip  arm  with  the  re- 
sult of  causing  the  trip  lever  to  be  moved 
upwardly  and  forwardly  relative  to  the  trip 
arm  and  impart  rotation  to  the  rock  shaft 
8.     The  rock  shaft  in  its  rotation,  carries  60 
with  it  the  dog  10  and  the  lip  12  of  said 
dog,  and  said  hp  by  engaging  the  adjacent 
end    bar    loosely   mounted ,  upon   the    rock 
shaft,  acts  to  move  said  cover  in  a  forward 
or  outward  direction  in  order  that  it  will  65 
fall  to  a  closed  position  over  the  open  up- 
per end  of  the  basket. 
We  claim: 

1.  In  a  pasteurizer,  the  combination  of  a 
pasteurizing   tank,   bottle   receptacles   pro-  70 
vided  with  covers,  a  carrier  for  moving  said 
receptacles  into  the  pasteurizing  tank,  and 
means  for  automatically  closing  said  covers 
before  the  entry  of  said  receptacles  within 
said  tank.  75 

2.  The  combination  in  a  pasteurizer,  of  a 
carrier   comprising    a    receptacle    provided 
with  a  cover,  a  rock  shaft  associated  with 
paid  receptacle  and  by  which  said  cover  is 
loosely  supported,  a  member  carried  by  said  80 
rock  shaft  arranged  to  engage  said  cover,  a 
trip  lever  carried  by  said  rock  shaft,  and  an 
adjustably  supported  trip  arm  arranged  in 
the  path  of  movement  of  said  lever  and  by 
which  the  lever  is  moved  to  rotate  said  shaft  85 
and   close  said   cover,  substantially   as  set 
forth. 

3.  The  combination  in  a  pasteurizer,  of  a 
carrier   comprising    a    receptacle    provided 
with  a  cover,  a  rock  shaft  associated  with  90 
said  receptacle  and  by  which  said  cover  is 
loosely  supported,  a  dog  fixed  to  said  rock 
shaft  arranged  to  engage  said  cover,  a  trip 
lever  fixed  to  said  rock  shaft,  and  a  trip  arm 
nrranged  in  the  path  of  movement  of  said  95 
lever  and  by  which  the  lever  is  moved  to 
cause  it  to  rotate  said  shaft  to  close  said 
cover,  substantially  as  set  forth. 

ALFEED  H.  WEHMILLER. 
JOSEPH  W.  DAWSON. 

In  presence  of — 

HOWARD  G.  COOK. 
EDNA  B.  LINN. 


989,141. 


F.  GETTELMAN. 

PASTEURIZING  APPARATUS. 

APPLICATION  FILED  MAT  10,  1909. 


Patented  Apr.  11, 1911. 


UNITED  STATES  PATENT  OFFICE. 


FREDERICK  GETTELMAN,   OF  MILWAUKEE,  WISCONSIN. 
PASTEURIZING  APPARATUS. 


989,141. 


Specification  of  Letters  Patent.         Patented  Apr.  11,  1911. 

Application  filed  May  10,  1909.     Serial  No.  495,177. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  FREDERICK  GETTEL- 
MAN, a  citizen  of  the  United  States,  and 
resident  of  Milwaukee,  in  the  county  of  Mil- 
;  waukee  and  State  of  Wisconsin,  have  in- 
vented certain  new  and  useful  Improve- 
ments in  Pasteurizing  Apparatus ;  and  I  do 
hereby  declare  that  the  following  is  a  full, 
clear,  and  exact  description  thereof. 

10  The  object  of  my  invention  is  to  provide 
a  simple,  efficient  and  economical  apparatus 
for  pasteurizing,  the  construction  and  ar- 
rangement of  the  apparatus  being  such  that 
pasteurization  is  effected  by  subjecting  the 

13  bottled  product  to  successive  interrupted  im- 
mersions in  water  contained  in  separate  vats, 
the  water  in  each  vat  being  at  initial  prede- 
termined temperature,  whereby  said  product 
is  gradually  brought  to  the  exact  pasteuriz- 

20  ing  temperature  desired,  at  which  tempera- 
ture it  is  sustained  for  a  period  of  time  and 
thereafter  gradually  lowered  in  tempera- 
ture preparatory  to  being  removed  from  the 
pasteurizing  apparatus.  Thus  it  will  be  un- 

25  derstood  that  by  dividing  the  heated  water 
into  separate  compartments  accuracy  in  tem- 
peratures may  be  more  readily  mintained, 
than  in  cases  where  a  single  vat  of  heated 
water  is  used  and  the  laws  of  specific  gravity 

30  depended  upon  for  such  temperatures,  in 
which  case  the  product  is  arranged  to  pass 
through  the  body  of  water  at  different  ele- 
vations therein.  In  the  last  named  method 
of  sterilizing,  the  conveyer  or  chains  which 

35  carry  the  bottled  product  through  the  steri- 
lizing machine  are  necessarily  subjected  to 
moisture  and  consequently  rust  and  dete- 
riorate, while  with  my  apparatus  the  chain 
or  conveyer  is  supported  above  the  water- 

40  line  at  all  times,  being  dry  and  susceptible 
to  lubrication,  whereby  smooth  running  and 
durability  are  maintained. 

The  invention  therefore  consists  in  cer- 
tain peculiarities  of  construction  and  com- 

45  bination  of  parts  as  hereinafter  fully  set 
forth  with  reference  to  the  accompanying 
drawings  and  subsequently  claimed. 

In  the  drawings:  Figure  1  is  a  diagram- 
matic view  of  a  pasteurizing  apparatus  em- 

60  bodying  the  features  of  my  invention,  and 
Fig.  2,  a  detail  cross-section  as  indicated  by 
line  2 — 2  of  Fig.  1,  showing  the  conveyer- 
chain  and  its  supporting  means. 

Referring  by  characters  to  the  drawings, 

55  1  indicates  a  housing  forming  a  chamber 


having  an  opening  2  therein,  that  communi- 
cates with  a  vertically  disposed  well  in  the 
forward  end  of  the  chamber  through  which 
opening  access  is  had  to  an  endless  chain 
conveyer  3,  the  conveyer  being  driven  and  60 
supported  by  a  series  of  pulleys  mounted 
upon  suitable  bearings  in  connection  with 
the  housing  walls.  Suitably  supported 
within  the  chamber  are  a  series  of  vats  4, 
4%  4b,  4°,  located  in  their  respective  order  65 
one  below  the  other,  the  vats  being  filled  to 
a  predetermined  height  with  heated  water 
from  supply-pipes  5.  Track-rails  6,  6a,  6b, 
6°,  are  disposed  above  the  water-line  of  the 
series  of  vats,  which  rails  serve  as  longi-  70 
tudinal  supporting  guides  for  the  chain- 
conveyer  3.  This  chain- conveyer  is  ar- 
ranged to  pass  over  a  pulley  7  located  above 
the  forward  end  of  the  first  vat  4,  from 
which  point  it  is  deflected  downwardly  by  7S 
a  guide-pulley  7a,  being  also  supported  by 
an  upwardly  inclined  end  of  the  guide-rail 
6,  and  from  the  guide-pulley  said  conveyer 
travels  in  the  direction  of  the  arrows  upon 
said  guide-rail  to  a  second  guide-pulley  8a  80 
and  from  thence  upward  and  over  a  pulley 
8,  the  aforesaid  guide-rail  being  also  in- 
clined at  this  end  to  form  a  support  for  the 
conveyer  intermediate  of  the  last  named 
pulleys,  as  shown.  From  pulley  8  the  con-  85 
veyer  passes  downward  to  the  rear  end  of 
the  vat  4  over  a  pulley  9  and  lengthwise  of 
the  second  vat  4%  being  supported  by  guide- 
rails  6a  at  the  forward  end  of  the  vat  4% 
said  conveyer  passes  up  an  inclined  portion  90 
of  the  guide-rail  from  a  guide-pulley  10a  to 
a  pulley  10,  from  which  pulley  it  takes  a 
vertical  drop  to  a  pulley  11  disposed  over 
the  forward  end  of  the  third  vat  4b.  The 
conveyer  passes  above  this  vat  in  a  similar  95 
manner  to  that  just  described  in  connection 
with  vat  4a,  except  that  it  travels  in  the  op- 
posite direction,  being  passed  under  a  guide- 
pulley  12a  and  over  a  pulley  12  to  a  pulley 
13  above  the  rear  end  of  the  last  vat  4C.  It  10° 
then  travels  across  the  latter,  being  guided 
by  the  rail  6C  to  'a  forward  pulley  14  and 
from  thence  up  through  the  well  portion  of 
the  chamber  to  the  first  pulley  7,  this  last 
vertical  stretch  between  the  aforesaid  pul-  105 
leys  is  sufficiently  offset  from  the  vertical 
stretch  between  the  pulleys  10  and  11  to  per- 
mit all  clearance  required. 

From  the  foregoing  it  will  be  seen  that  the 
endless  chain-conveyer  thus  passes  in  a  zig-  110 


989,141 


zag  manner  back  and  forth  over  the  series 
of  vats  being  alternately  dropped  and  ele- 
vated as  it  enters  and  leaves  each  vat  in  or- 
der to  immerse  the  bottled  product  in  the 
5  vat  water,  which  bottled  product  is  carried 
by  a  series  of  trays  15  that  are  pivotally 
suspended  from  rods  16  carried  by  said 
chain  -  conveyer,  the  rods  being  provided 
with  anti-friction  rollers  17  arranged  to 

10  contact  with  the  guide-rails.  By  the  above 
described  construction,  the  several  stretches 
of  the  aforesaid  chain-conveyer  are  relieved 
of  sagging  strain  to  which  they  would  other- 
wise be  subjected  and  thus  friction  being  re- 

l5  duced  to  a  minimum  a  proportionate  less 
amount  of  power  is  required  to  operate  the 
apparatus.  The  conveyer  being  set  in  mo- 
tion, it  is  apparent  that  the  trays  containing 
the  bottled  product  will  retain  their  vertical 

20  position  throughout  the  entire  travel  of  the 
conveyer,  being  immersed  in  each  tank, 
starting  from  the  first  and  returning  to  the 
starting-point,  where  said  bottled  product 
is  removed  through  the  opening  of  the 

25  housing  in  a  perfect  state  of  sterilization. 

An  overflow-pipe  18  taps  the  water-line 
at  the  rear  end  of  the  last  vat  4°  of  the  se- 
ries, which  pipe  is  connected  to  a  pump  19, 
the  pump  being  provided  with  a  discharge- 

3<-)  pipe  20  connecting  a  branch-pipe  21  dis- 
posed lengthwise  of  and  above  the  first  vat. 
The  branch-pipe  terminates  with  transverse 
spray-nozzles  22  adapted  to  discharge  their 
contents  at  the  opposite  ends  of  said  first 

35  vat  4,  whereby  the  overflow  from  the  last 
vat  4C  is  circulated,  there  being  a  gravity 
overflow  pipe-connection  23  leading  from 
the  water-line  at  the  forward  end  of  the 
first  vat  to  a  point  adjacent  to  the  forward 
end  of  the  last  vat  where  it  terminates  in  a 
transverse  spray-nozzle  24  arranged  to  dis- 
charge water  at  a  low  temperature  upon  the 
bottled  product  as  it  is  lifted  from  the  last 
sterilizing  vat  preparatory  to  being  re- 
moved from  the  chamber  to  be  labeled  for 
shipment  or  consumption*. 

Assuming  the  temperature  of  the  water 
in  the  first  and  fourth  vats  4,  4°,  to  be  122°, 
the  second  and  third  vats  4,  4b.  being  149° 
and  140°  respectively.  The  bottled  product, 
which  is  at  the  surrounding  atmospheric 
temperature,  just  prior  to  entering  the  first 
vat  will  pass  under  and  be  subjected  to  a 
spray  from  the  overflow  water  pumped  from 
the  rear  end  of  the  last  vat,  thus  increasing 
the  temperature  of  the  product  just  before 
the  same  is  submerged.  The  bottled  prod- 
uct is  thereafter  drawn  through  the  water 
of  the  first  vat,  whereby  it  is  further  heated 
to  approximately  113°  by  the  time  it  is 
withdrawn  therefrom.  Thus  it  will  be  seen 
that  the  water  temperature  in  the  first  vat 
will  have  been  materially  lowered  at  its 

65  forward  end,  clue  to  absorption  of  heat  at 
this  point  by  the  lower  temperatured  bot- 


50 


55 


tied  product.  The  water  in  the  rear  end 
of  said  first  vat  however  will  remain  at  the 
approximate  initial  temperature  being  sup- 
plemented by  water  fed  from  the  rear  end 
of  the  fourth  vat.  The  product  is  now  70 
passed  through  the  second  vat  4",  being 
raised  thereby  to  a  temperature  approxi- 
mating 140°,  and  from  this  vat  said  prod- 
uct is  submerged  into  the  water  of  the  third 
vat  4b,  and  thereby  held  at  approximately  the  75 
same  temperature  (140°)  for  a  period  of 
time  sufficient  to  effect  perfect  sterilization. 
The  product  is  then  introduced  into  the  rear 
end  of  the  fourth  vat  4°  where  its  temper- 
ature is  gradually  lowered,  the  water  in  80 
the  rear  end  of  said  vat  being  raised  in  tem- 
perature from  its  initial  122°  due  to  the 
equalization  between  the  higher  temperature 
of  the  bottled  product.  Hence  the  overflow 
water  taken  from  this  end  of  vat  4C,  by  the  85 
pump  is  delivered  to  the  first  vat  above  the 
initial  temperature  of  the  water  therein, 
and  as  the  finished  sterilized  product  is 
lifted  from  the  last  tank,  lowered  in  tem- 
perature, it  is  further  cooled  by  the  spray  90 
bath  from  nozzle  24,  the  water  from  which 
nozzle  is  fed  from  the  overflow  discharged 
from  the  cooled  forward  end  of  vat  4. 

Thus  it  will  be  seen  that  the  sterilizing 
process  consists  in  a  step-by-step  gradual  95 
rise  of  the  temperature  of  the  product,  the 
rise  of  temperature  being  interrupted  at  in- 
tervals until  the  maximum  temperature  is 
reached,  at  which  temperature  it  is  held  for 
a  predetermined  interval,  and  thereafter  10 
said  bottled  product  is  gradually  cooled  in 
a  reverse  step-by-step  series  of  interrupted 
baths  at  decreasing  temperatures,  and  by 
utilizing  a  series  of  vats,  the  temperatures 
of  water  therein  may  be  fixed  at  any  degree  10 
of  heat  to  produce  the  most  effective  results, 
a  condition  not  attainable  wherein  a  single 
vat  is  used  and  the  bottled  product  raised 
or  lowered  therein  to  effect  a  sterilization  by 
the  temperature  of  the  water  at  different  11 
elevations.  Furthermore  by  interrupting 
the  sterilization  of  the  bottled  product  in 
passing  from  one  vat  to  the  other,  the  sud- 
den shock  due  to  variation  in  temperature 
fends  more  quickly  and  effectually  to  render  H 
such  organisms  as  sacc.  cerevisiae,  pedioc- 
cus.  etc.,  as  are  found  in  fermented  beverages 
incapable,  it  being  understood  that  the  ap- 
paratus herein  described  is  especially  appli- 
cable to  the  sterilization  of  sue:,  beverages.  ia 

I  claim : 

A  pasteurizing  apparatus  comprising  a 
housing  having  a  series  of  four  vats  ar- 
ranged therein  one  above  the  other  adapted 
to  contain  water  at  progressively  higher  12 
temperatures  from  the  first  vat  to  the  sec- 
ond vat  of  the  series,  the  third  and  fourth 
vats  being  adapted  to  contain  water  at  pro- 
gressively lower  temperatures,  the  water  in 
the  first  and  last  vats  of  the  series  being  13 


989,141 


approximately  at  even  temperatures,  guide 
sheaves  disposed  at  the  ends  of  each  vat, 
a  well  at  the  forward  end  of  the  housing 
communicating  with  the  lower  vat,  an  end- 
5  less  conveyer  arranged  to  pass  over  sheaves 
of  the  first  vat  under  the  rear  sheave  of  the 
second  vat  and  over  the  forward  sheave 
thereof,  under  the  forward  and  over  the 
rear  sheave  of  the  third  vat  and  under  the 
10  sheaves  of  the  fourth  vat  and  from  thence 


completing  its  circuit  to  the  forward  sheave 
of  the  first  vat  through  the  housing  well. 

In  testimony  that  I  claim  the  foregoing  I 
have  hereunto  set  my  hand  at  Milwaukee,  in 
the  county  of  Milwaukee  and  State  of  Wis- 
consin in  the  presence  of  two  witnesses. 

FREDERICK  GETTELMAN. 
Witnesses : 

GEORGE  G.  FELBER, 
N.  E.  OLIPHANT. 


15 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  C." 


:  Commissioner  of  Patents. 


o^ 


991,808. 


A.  TIESSE. 

PASTEURIZING  APPARATUS. 
APPLICATION  FILED  MAE.  16,  1910. 


Patented  May  9, 1911. 


5  SHEETS-SHEET  1. 


C  NO*KIS  Pirrws  co.,  WASHJHCJON.  o.  c. 


991,808. 


A.  TIESSE. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  MAE.  16,  1910. 


Patented  May  9, 1911. 

5  SHEETS-SHEET  2. 


mniniiuimijuui          mum |ii|m  imam 


991,808. 


A.  TIESSE. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  If AE.  18,  1910. 


Patented  May  9, 1911. 

5  SHEETS-SHEET  3. 


HI    NOK.tl*  ffTEKS  CO..   WASHINGTON.   O.  C 


991,808. 


A.  TIESSE. 
PASTEURIZING  APPARATUS. 

AFPLIOATIOH  FILED  MAE.  16,  1910. 


Patented  May  9, 1911. 

5  SHEETS-  SHEET  4. 


urn  MO**!*  ftr»ns  co.. 


991,808. 


A.  TIESSE. 

PASTEURIZING  APPARATUS. 
APPLICATION  PILED  MAE.  16,  1910. 


Patented  May  9, 1911. 

5  BHEETS-BHEET  5. 


^tfZ&SS.    •**' 


UOTTED  STATES  PATENT  OFFICE. 


AUGUST  TIESSE,   OF   CHICAGO,   ILLINOIS. 
PASTEURIZING  APPARATUS. 


991,808. 


Specification  pf  letters  Patent.  Patented  May  9,  1911. 

Application  filed  March  16,  1910.     Serial  No.  549,789. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  AUGUST  TIESSE,  a  citi- 
zen of  the  United  States,  residing  at  Chi- 
cago, in  the  county  of  Cook  and  State  of 
5  Illinois,  have  invented  a  new  and  useful 
Improvement  in  Pasteurizing  Apparatus,  of 
which  the  following  is  a  specification. 

My  object  is  to  provide  a  construction  of 
pasteurizer  by  which  the  pasteurizing  op- 

10  eration  may  be  carried  on  continuously,  and 
under  pressure  when  desired,  whether  the 
pasteurizing  agent  be  steam  or  water,  and 
by  which  pasteurization  of  the  material  to 
be  treated  may  be  effected  expeditiously  and 

15  uniformly. 

Eeferring  to  the  accompanying  drawings — 
Figure  1  shows  by  a  view  in  elevation  a 
pasteurizing  apparatus  constructed  in  ac- 
cordance with  my  invention,  the  apparatus 

20  illustrated  in  this  figure  being  designed  for 
use  with  water  as  the  pasteurizing  agent. 
Fig.  2  is  a  view  in  elevation  of  the  pasteur- 
izing apparatus  showing  portions  thereof  in 
section,  this  view  being  taken  from  theright- 

25  hand  side  of  Fig.  1  and  at  right  -  angles 
thereto  and  the  section  being  taken  at  line 
2  on  Fig.  1  and  viewed  in  the  direction  of 
the  arrow.  Fig.  3  is  a  section  taken  at  the 
line  3  on  Fig.  2  and  viewed  in  the  direction 

30  of  the  arrow,  this  section  being  taken 
through  one  of  the  two  valve-constructions 
employed.  Fig.  4  is  a  section  taken  at  the 
line  4  on  Fig.  2  and  viewed  in  the  direction 
of  the  arrow,  this  view  being  taken  through 

35  the  other  of  the  valve-constructions  of  the 
pasteurizer.  Fig.  5  is  a  diagrammatic  view 
in  side  elevation  of  one  of  the  closed  recep- 
tacles for  receiving  the  material  to  be  pas- 
teurized, this  view  illustrating  the  manner 

40  of  preventing  the  pasteurizing  agent  from 
entering  the  receptacles  when  they  are  in 
position  for  being  emptied  of  the  pasteur- 
ized material  and  filled  with  raw  material 
to  be  pasteurized.  Fig.  6  is  a  diagrammatic 

45  view  in  elevation  and  partly  in  section  of 
the  receptacles  adjacent  to  the  one  illus- 
trated in  Fig.  5  and  arranged  above  and  be- 
low it,  together  with  the  connections  be- 
tween these  receptacles  at  their  opposite 

50  ends.     Fig.  7  is  a  similar  view  of  the  two  re- 
ceptacles adjacent  to  those  shown  in  Fig.  6, 
together  with  their  inlet  and  outlet  connec- 
tions.    Fig.  8  is  a  similar  view  of  the  two . 
receptacles  next  to  those  shown  in  I^ig.  7, 

55  together  with  their  inlet  and  outlet  connec- 


tions ;  and  Fig.  9,  a  similar  view  of  the  two 
remaining  receptacles  and  their  inlet  and 
outlet  connections,  Figs.  5  to  9  inclusive 
showing,  respectively,  only  those  portions 
of  the  controlling  valves  which  operate  in  60 
conjunction  with  the  respective  receptacles 
shown  in  the  figures,  for  clearness  of  illus- 
tration. Fig.  10  is  a  view  in  end  elevation 
of  my  improved  pasteurizing  apparatus 
adapted  for  use  with  steam  as  the  pasteur-  65 
izing  fluid.  Fig.  11  is  a  view  in  elevation 
of  the  construction  shown  in  Fig.  10,  but 
taken  at  a  right-angle  thereto,  with  certain 
parts  of  the  apparatus  shown  in  section. 
Fig.  12  is  a  section  taken  at  the  line  12  on  70 
Fig.  11  and  viewed  in  the  direction  of  the 
arrow.  Fig.  13  is  a  section  taken  at  the  line 
13  on  Fig.  11  and  viewed  in  the  direction  of 
the  arrow.  Fig.  14  is  a  view  like  that  of 
Fig.  10  showing  a  modification  of  the  recep-  75 
tacles  for  receiving  the  material  to  be  pas- 
teurized ;  and  Fig.  15,  a  view  in  vertical  sec- 
tional elevation  of  the  apparatus  illustrated 
in  Fig.  14. 

Referring  particularly  to  Figs.  1  to  9  in-  80 
elusive,  16  to  24  inclusive  denote  a  plurality 
of  closed  receptacles  shown  as  of  cylindrical 
form  and  secured  equi-distant  from  each 
other  to  the  inner  surfaces  of  a  pair  of  spaced 
parallel  rings  25,  the  rings  25  resting  at  85 
their  outer  peripheries  upon  rollers  26  jour- 
naled  in  a  base  27,  a  portion  of  the  periph- 
ery of  each  ring  being  in  the  form  of  a  gear 
as  represented  at  28  for  a  purpose  herein- 
after set  forth.  Extending  through  the  cen-  90 
ter  of  the  rings  25  and  journaled  in  bearings 
29.  is  a  shaft  30  which  carries  two  spaced 
heads  31  and  32,  respectively,  of  frusto- 
conical  form  tapering  inwardly  as  repre- 
sented at  33  in  Fig.  2,  and  journaled  on  95 
these  heads  are  internally  tapered  sleeves  34 
and  35,  respectively,  which  are  provided 
with  radially  extending  arms  36  and  37,  re- 
spectively, connecting  with  the  opposite 
ends  of  the  receptacles  16  to  24  inclusive  as  100 
illustrated  of  those  shown  in  Fig.  2.  The 
sleeve  34  and  arms  36  contain  conduits  38 
to  46  inclusive,  which  are  spaced  equidis- 
tant from  each  other  and  communicate,  re- 
spectively, with  the  interior  of  the  recep-  105 
tacles  16  to  24,  inclusive,  at  their  left-hand 
ends  in  Fig.  2,  when  these  receptacles  are  in 
the  positions  illustrated  in  Fig.  1,  and  the 
sleeve  35  and  arms  37  contain  conduits  47 
to  55  inclusive  which  are  likewise  spaced  110 


601,808 


equidistant  from  each  other  and  communi- 
cate, respectively,  with  the  interior  of  the 
receptacles  16  to  24  inclusive  at  their  right- 
hand  ends  in  Fig.  2.  when  the  receptacles 

5  are  in  the  positions  illustrated  in  Fig.  1. 

In  the  particular  construction  illustrated, 
the  head  31  contains  seven  angle-shaped  con- 
duits 56  to  62  inclusive  which  open  through 
its  periphery  and  its  outer  face  as  repre- 

10  sented  of  those  conduits  illustrated  in  Fig. 
2,  the  conduits  56  to  62  inclusive  heing  so 
arranged  that  when  the  receptacles  occupy 
the  positions  represented  in  Fig.  2  they  will 
communicate  with  the  conduits  40  to  46  in- 

15  elusive,  respectively.  The  conduits  56  to  62 
inclusive  communicate  with  pipes  63  to  68 
inclusive  and  an  exhaust-pipe  69,  respec- 
tively, the  pipes  63,  64  and  65  leading  into 
the  lower  ends  of  tanks  72,  71  and  70,  re- 

20  spectively,  and  the  pipes  66,  67  and  68  con- 
taining pumps  73  are  adapted  to  discharge 
into  the  tanks  70,  71  and  72  respectively, 
these  tanks  being  designed  to  receive  water 
for  circulation  through  the  receptacles  16  to 

25  24  inclusive  as  hereinafter  described,  and 
maintain  it  at  different  degrees  of  temper- 
ature for  producing  gradual  heating  of  the 
material  to  be  pasteurized,  pasteurization 
of  the  same  and  subsequent  cooling  thereof, 

30  as  for  instance  the  water  in  tank  72  may  be 
maintained  at  18°  E.,  that  in  tank  71  at 
35°  K.  and  that  in  tank  70  at  48°  R.,  though 
it  will  be  understood  from  the  following  de- 
scription of  the  operation  of  the  apparatus 

85  that  the  temperature  of  the  water  in  the 
different  tanks  may  be  varied  as  conditions 
require.  The  head  32  contains  four  pas- 
sages 74,  75,  76  and  77,  which  are  so  dis- 
posed as  to  cause  the  conduits  48,  49,  50  and 

40  51  to  communicate  with  the  conduits  55,  54, 
53  and  52,  respectively,  when  the  receptacles 
occupy  the  positions  illustrated  in  Fig.  2 
for  effecting  circulation  therethrough  of  the 
pasteurizing  water  as  hereinafter  described. 

45  It  will  be  noted  from  the  foregoing  that  the 
stationary  heads  31  and  32  form  with  their 
cooperating  sleeves  34  and  35,  respectively, 
valves  for  the  conduits  at  the  opposite  ends 
of  the  receptacles  for  controlling  the  flow  of 

50  water  from  the  several  tanks  into  and  out 
of  the  latter  when  the  rings  25  are  inter- 
mittently rotated  and  the  receptacles  carried 
thereby  move  in  a  circular  path. 

Each  receptacle  16  to  24  inclusive  is  pro- 

55  vided  at  its  opposite  end  with  a  swinging 
door  78,  which,  when  closed,  renders  the  re- 
ceptacle fluid-tight.  The  supports  for  the 
bottles,  cans  or  the  like,  containing  the  ma- 
terial to  be  pasteurized  are  represented  at 

60  79,  these  supports  preferably  being  made  of 
wire  fabric  in  the  form  of  baskets  provided 
on  their  under  sides  with  rollers  80  which 
rest  on  the  inner  surfaces  of  the  receptacles 
and  by  which  the  supports  are  always  niaiii- 

65  tained  in  upright  condition  therein,  regard- 


less of  the  positions  occupied  by  the  recepta- 
cles during  the  operation  of  the  apparatus 
as  hereinafter  described. 

In  the  operation  of  the  apparatus,  the 
rings  25  are  caused  to  be  intermittently  ro-  7C 
tated  and  the  receptacles  16  to  24,  inclusive, 
moved  in  a  circular  path  to  advance  the  re- 
ceptacles step  by  step  to  permit  of  the  with- 
drawal of  the  pasteurized  material,  their  re- 
charging with  new  material  and  subjecting  75 
the  material  charged  into  the  receptacles' 
to  the  pasteurizing  agent  circulated  through 
these  receptacles  from  the  tanks.  This  in- 
termittent movement  may  be  effected  in  any 
desired  manner,  convenient  means  for  ac-  80 
complishing  this  purpose  being  those  repre- 
sented, a  description  of  which  is  as  follows : 
The  gears  28  mesh  with  pinions  81  rigid  on 
a  shaft  82,  the  latter  carrying  a  gear  83 
adapted  to  mesh  with  a  mutilated  gear  84  85 
carried  on  a  shaft  85  driven  in  any  suitable 
manner.  The  effect  of  driving  the  gear  83 
•  from  the  mutilated  gear  84  is  that  of  caus- 
ing the  rings  25  and  receptacles  16  to  24 
inclusive  to  be  rotated  throughout  a  portion  90 
only  of  the  rotation  of  the  shaft  85,  the 
gears  being  so  proportioned  that  the  recep- 
tacles are  moved  a  predetermined  distance 
with  each  engagement  of  the  gear  84  with 
the  gear  83  and  are  caused  to  remain  at  rest  95 
for  a  predetermined  length  of  time,  as  for 
instance  in  the  construction  illustrated  the 
receptacles  would  be  at  rest  for  a  period 
five  times  as  long  as  the  period  during 
which  they  move,  and  each  time  the  gear  100 
84  engages  with  the  gear  83  the  rings  and 
receptacles  would  travel  one-ninth  of  a  com- 
plete revolution  for  the  purpose  hereinafter 
explained. 

The  operation  of  the  apparatus  is  as  fol-  105 
lows:  The  receptacles  16  to  24  inclusive  are 
charged  with  the  supports  79  carrying  the 
material  to  be  pasteurized  by  inserting  them 
through  their  open,  door-controlled  ends, 
when  the  receptacles  are  successively  moved  n° 
into  the  position  represented  of  receptacle 
16  in  Fig.  1.  Assuming  that  the  receptacles 
occupy  the  positions  represented  in  Fig.  1 
and  that  the  pumps  73  are  operating,  the 
receptacle  16  is  empty  and  in  loading  posi-  115 
tion,  the  inner  ends  of  its  conduits  38  and 
47  being  closed,  as  represented  in  Figs.  3 
and  4,  by  the  heads  31  and  32 ;  the  conduit 
39  of  casing  17  is  closed  and  its  conduit  48 
is  in  communication  with  the  conduit  55  of  120 
casing  24  through  the  medium  of  the  pas- 
sage 74  in  the  head  32,  the  outlet-conduit 
46  of  receptacle  24  being  open  to  the  ex- 
haust-pipe 69,  all  as  represented  in  Figs. 
1,  3,  4  and  6;  the  conduit  40  of  casing  18  is  125 
open  to  the  pipe  63  leading  from  tank  72 
through  the  medium  of  the  conduit  56  in 
the  head  31,  and  the  other  conduit  49  of  re- 
ceptacle 18  communicates  with  the  conduit 
54  of  receptacle  23  through  the  medium  of  " 


991,808 


the  passage  75  in  the  head  32  as  represented 
in  Figs.  1,  3,  4  and  7,  the  conduit  45  of  cas- 
ing 23  communicating  through  the  passage 
75  in  the  head  32  with  the  return  pipe  68; 
5  the  conduit  41  of  receptacle  19  is  open  to  the 
pipe  64  through  the  conduit  57  in  the  head 
31,  and  the  conduit  50  thereof  communicates 
through  the  passage  76  in  the  head  32  with 
the  conduit  53  in  receptacle  22,  the  other 

10  conduit  44  of  receptacle  22  communicating 
through  the  conduit  60  with  the  return  pipe 
67  leading  to  tank  71 ;  and  the  conduit  42  of 
receptacle  20  communicates  with  the  pipe 
65  through  the  conduit  58  in  the  head  31, 

16  and  its  conduit  51  communicates  with  the 
conduit  52  in  the  receptacle  21  through  the 
passage  77  in  the  head  32,  the  other  conduit 
43  of  receptacle  21  communicating  through 
the  conduit  59  in  the  head  31  with  the  re- 

20  turn-pipe  66  to  tank  70.  Thus  when  the 
receptacles  are  in  the  positions  illustrated 
in  Fig.  1,  the  water  in  receptacle  17  will  flow 
into  receptacle  24,  receptacle  24  having  been 
previously  emptied  when  it  occupied  the  po- 

25  sition  occupied  by  receptacle  17  in  Fig.  1, 
the  air  in  receptacle  24  venting  through  the 
pipe  69;  the  water  from  tank  72  will  flow 
through  receptacles  18  and  23;  the  water 
from  tank  71  will  circulate  through  recep- 

30  tacles  19  and  22;  and  the  water  from  tank 
70  will  circulate  through  receptacles  20  and 
21,  with  the  effect  of  causing  material  in 
the  receptacles  18  to  23  inclusive  to  be  sub- 
jected to  water  circulated  through  these  re- 

35  ceptacles  from  the  respective  tanks.  When 
the  gear  84  in  its  rotation  meshes  with  the 
gear  83  the  receptacles  are  caused  to  travel 
in  a  circular  path  to  the  left  in  Fig.  1  a  dis- 
tance equal  to  one-ninth  of  the  circumfer- 

40  ence  of  the  circle  in  which  they  lie,  to  cause 
all  of  the  receptacles  to  be  moved  one-ninth 
of  a  revolution  in  the  direction  indicated  by 
the  arrow  in  Fig.  1.  The  effect  of  thus  op- 
erating the  apparatus  is  to  cause  receptacle 

45  17  to  be  moved  into  the  position  occupied  by 
receptacle  16  in  Fig.  1  and  advance  each 
of  the  other  receptacles  to  the  positions 
formerly  occupied  by  the  next  receptacle  in 
advance  of  it.  As  the  heads  31  and  32  are 

50  stationary  and  the  sleeves  34  and  35  rotate 
with  the  receptacles,  the  operation  of  the 
latter  as  described  destroys  the  communica- 
tions between  the  receptacles  described  when 
in  the  positions  illustrated  in  Fig.  1  and 

55  establishes  new  communications  between  the 
several  receptacles  as  is  manifest  from  the 
drawings.  The  receptacle  17  having  been 
emptied  of  the  water  contained  therein  by 
draining  it  into  the  receptacle  16,  it  is  now 

60  in  a  position  to  permit  of  the  removal  of 
the  pasteurizing  material  slnd  the  introduc- 
tion therein  of  raw  material  to  be  pasteur- 
ized, the  water  in  receptacle  18  draining 
during  this  operation  into  receptacle  16.  It 

65  will  be  noted  that  by  the  time  the  receptacle-, 


have  made  a  complete  rotation  by  the  inter- 
mittent action  referred  to,  the  material 
therein  will  have  been  first  subjected  to 
water  at  increasing  temperatures  and  then 
to  water  at  the  pasteurizing  temperature,  70 
the  material  thereafter  being  subjected  to 
water  at  decreasing  temperatures  for  cool- 
ing it. 

From  the  foregoing  description,  it  will  be 
understood  that  while  the  operation  of  with-   75 
drawing  the  pasteurized  material,  and  sub- 
stituting for  it  raw  material,  is  being  per- 
formed in  the  receptacles   as  they  succes- 
sively occupy  the  position  represented   of 
casing  16  in  Fig.  1,  the  material  in  the  other  80 
receptacles  is  being  subjected  to  the  water 
from  the  tanks  70,  71  and  72,  and  thus  the 
operation  of  the  pasteurizer  is  rendered  con- 
tinuous.   The  parts  of  the  drive  mechanisms 
for  the  receptacles  may  be  so  proportioned  85 
as  to  provide  as  long  periods  of  rest,  during 
which  the  pasteurizing  fluid  is  acting  upon 
the  material,  as  desired. 

To  insure  the  discharge  of  the  water  from 
the  several  receptacles  as  they  successively  90 
occupy  the  position  represented  of  recepta- 
cle 17  in  Fig.  1,  1  provide  on  each  recepta- 
cle a  vacuum  valve  200  which  operates  in  a 
well  known  manner  to  permit  air  to  enter 
the  receptacles  when  the  internal  pressure  is  95 
less  than  that  of  the  atmosphere. 

While  I  prefer  to  employ  a  plurality  of 
tanks  for  furnishing  water  to  the  receptacles 
at  different  temperatures  and  to  provide  nine 
of  the  receptacles  for  the  material  to  be  100 
pasteurized,  I  do  not  wish  to  be  understood 
as  intending  to  limit  my  invention  to  this 
feature  of  the  construction,  as  the  number 
of  receptacles  may  be  increased  or  dimin- 
ished as  desired,  and  likewise  the  number  of  105 
tanks,  in  some  cases  the  use  of  water  at  pas- 
teurizing temperature  only  being  desirable. 

In  Figs.  10  to  13  inclusive,  I  have  illus- 
trated my  invention  as  applicable  to  the  use 
of  steam  as  the  pasteurizing  fluid.  In  this  HO 
construction,  in  which  the  parts  correspond- 
ing to  those  shown  in  the  preceding  figures 
are  designated  by  the  same  numerals,  the 
head  86,  which  corresponds  to  the  head  31 
of  the  preceding  figures,  differs  therefrom  115 
in  the  particular  of  having  nine  right-an- 
gled conduits  87  to  96  inclusive  instead  of 
the  seven  provided  in  the  head  31,  the  sleeve 
97  cooperating  therewith  and  corresponding 
to  the  sleeve  34,  and  the  head  98  and  sleeve  120 
99  corresponding  to  the  head  32  and  sleeve 
35,  respectively,  being  of  the  same  construc- 
tion, and  provided  with  the  same  conduits 
and  passages  as  illustrated  and  described  of 
the  similar  parts  34,  32  and  35,  respectively,  125 
of  the  preceding  figures,  excepting  that  the 
head  98  contains  a  port  201  which  registers 
with  the  passage  47  when  the  receptacles  oc- 
cupy the  positions  represented  in  Fig.  10 
and  is  adapted  to  register  successively  with  130 


991,808 


the  passages  48  to  55  inclusive  as  the  recep- 
tacles are  advanced  in  their  circular  path  of 
movement,  as  hereinafter  described.  In  this 
construction,  the  conduits  87  to  96  inclusive 
6  communicate  with  pipes  100  to  108  inclusive, 
respectively,  the  pipes  101  to  104  inclusive 
communicating  with  a  steam-supply  pipe 
109 ;  the  pipes  105  to  108  inclusive  communi- 
cating with  a  return  steam-pipe  110,  and 

10  the  pipe  100  serving  as  an  exhaust,  the  pipes 
109  and  110  being  connected  with  any  suit- 
able source  of  steam-supply  for  introducing 
steam  into  the  pipes  101  to  104  inclusive, 
thence  through  the  conduits  88  to  91  inclu- 

15  sive  and  through  the  conduits  39  to  42  inclu- 
sive, thence  through  the  receptacles  17  to  20 
inclusive,  and  from  these  receptacles  through 
the  receptacles  21  to  24  inclusive  communi- 
cating therewith  through  the  medium  of  the 

20  valve  formed  of  the  parts  98  and  99  as  de- 
scribed of  the  construction  illustrated  in  the 
preceding  figures.  Steam  courses  through 
the  various  receptacles  containing  the  mate- 
rial to  be  pasteurized  at  all  times,  excepting 

25  when  such  receptacles  successively  occupy  the 
position  occupied  by  receptacle  16  in  Fig.  10, 
in  which  position  its  steam  -  conduits  are 
closed  to  the  steam  -  supply  and  communica- 
tion is  made  between  it  and  the  exhaust-pipe 

30  100  which  enables  the  steam  to  escape  from 
the  receptacle  to  place  it  in  a  condition  in 
which  its  pasteurized  contents  may  be  re- 
moved and  raw  material  for  pasteurization 
may  be  substituted.  It  is  preferred  that  the 

35  conduits  for  each  receptacle  leading  into  the 
valve  formed  of  the  parts  96  and  87  open 
into  a  pipe  terminating  in  a  hollow  ring- 
shaped  pipe  111,  having  a  section  thereof 
broken  away  to  afford  oppositely  directed 

40  openings  112  which,  when  the  receptacles  are 
at  the  lowermost  point  reached  by  them  in 
their  movement  in  a  circular  path,  extend 
close  to  the  bottom  of  the  receptacles  and 
serve  to  permit  of  the  withdrawal,  under 

45  the  pressure  of  the  outgoing  steam  of  the 
water  of  condensation  collected  therein. 

The  receptacles  of  this  construction  may 
be  driven  as  described  of  the  receptacles  in 
the  preceding  figures,  to  cause  them  to  suc- 

50  cessively  assume  the  position  represented  of 
receptacle  16  in  Fig.  10  to  permit  of  the 
removal  therefrom  of  the  pasteurized  mate- 
rial and  the  substitution  therefor  of  material 
to  be  pasteurized.  The  port  201  communi- 

55  cates  with  a  pipe  202  which  leads  to  any 
suitable  source  of  compressed  air  supply 
whereby  when  the  receptacles  successively 
assume  the  position  represented  of  receptacle 
16  in  Fig.  10,  the  steam  will  be  forced  there- 

60  from  through  the  exhaust-pipe  100. 

A  modification  of  the  receptacles  of  the 
construction  shown  in  Figs.  1  to  11  inclusive 
is  represented  in  Figs.  14  and  15.  In  this 
case,  the  receptacles  instead  of  remaining  in 

65  fixed  position  and  inverting  as  they  move 


through  a  circular  path,  are  pivotally  sup- 
ported to  cause  them  to  remain  upright  at 
all  times,  a  description  of  the  particular  con- 
struction illustrated  being  as  follows:  The 
arms  36  and  37  are  provided  toward  their  70 
outer  ends  with  transversely-extending  bear- 
ings 113  in  which  tubular  extensions  114 
carried  by  receptacles  115  to  123  inclusive 
are  journaled,  these  tubular  extensions  com- 
municating with  downwardly-extending  con-  75 
duits  124  in  the  receptacles,  and  these  con- 
duits opening  into  the  interior  of  the  latter. 
The  receptacles  115  to  123  inclusive  are 
door-controlled  at  their  ends  as  described 
of  the  preceding  constructions,  to  permit  of  so 
the  introduction  therein  and  withdrawal 
therefrom  of  supports  carrying  the  material 
to  be  pasteurized.  The  details  of  the  con- 
struction for  supplying  steam  to  the  various 
receptacles  and  withdrawing  it  therefrom  85 
are  the  same  as  those  illustrated  and  de- 
scribed of  the  construction  in  Figs.  10  to  13 
inclusive. 

It  will  be  noted  that  in  all  of  the  con- 
structions illustrated   the  pasteurizing  op-  90 
eration  may  be  continuously  carried  on  and 
that  uniform  pasteurization  may  be  effected. 
It  will  furthermore  be  noted  that  by  pro- 
viding a  plurality  of  receptacles  adapted  to 
be  maintained,  during  the  pasteurizing  op-  95 
eration  in  air-tight  condition,  the  pasteuriz- 
ing medium  may   be  circulated  or  passed 
therethrough   under   any   pressure   desired, 
which  is  of  especial  advantage  in  the  case 
of  pasteurization  of  beer  in  bottles,  in  which  100 
case  the  increased  pressure  exerted  by  the 
gases  formed  in  the  bottles  may  be  com- 

Eensated  for  to  equalize  the  strain  on  the 
itter  and  thus  prevent  breakage  from  this 
cause.  105 

What  I  claim  as  new,  and  desire  to  secure 
by  Letters  Patent,  is 

1.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  rotate  in  a  circular  path  110 
and  adapted  to  receive  the  material  to  be 
pasteurized,   and   valve-mechanism   for   di- 
recting pasteurizing  fluid  through  the  re- 
ceptacles said  valve-mechanism  being  formed 

of  relatively  movable  parts  communicating  115 
respectively  with  a  source  of  pasteurizing 
fluid  and  with  said  receptacles,  one  of  said 
psirts  moving  with  said  receptacles  and  the 
other  of  said  parts  being  stationary. 

2.  A  pasteurizing  apparatus  comprising,  1BO 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  a  circular  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  a  pair  of  valves  arranged 
centrally   with    said   receptacles   and   each  126 
formed  with  a  stationary  member  and  a  co- 
operating member  movable  with  said  recep- 
tacles, the  parts  of  said  valves  containing 
conduits  communicating  with  said  recepta- 
cles and  a  source  of  pasteurizing  fluid,  and  130 


991,808 


10 


15 


20 


25 


30 


35 


40 


45 


50 


55 


65 


adapted  to  be  moved  into  and  out  of  regis- 
tration with  each  other  for  introducing 
pasteurizing  fluid  into  said  receptacles,  for 
the  purpose  set  forth. 

3.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  valve-mechanism,  arranged 
centrally  of  said  receptacles  and  operating 
automatically  to  effect  the  introduction  into 
and  the  discharge  from  said  receptacles  of 
the  pasteurizing  fluid,  formed  of  relatively 
movable  parts  communicating  respectively 
with  the  source  of  pasteurizing  fluid  and 
with  said  receptacles,  one  of  said  parts  mov- 
ing with  said  receptacles. 

4.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  a  circular  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  valves  arranged  centrally 
of  said  receptacles,  the  parts  of  said  valves 
containing    conduits    communicating    with 
said  receptacles  and  a  source  of  pasteuriz- 
ing fluid,  respectively,  and  adapted  to  be 
moved   into   and   out  of  registration   with 
each  other  upon  advancing  said  receptacles 
in  a  circular  path  for  introducing  pasteur- 
izing fluid  into  said  receptacles,  for  the  pur- 
pose set  forth. 

5.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,   and   valve-mechanism  .for   di- 
recting pasteurizing  fluid  through  said  re- 
ceptacles when  the  latter  occupy  predeter- 
mined positions,  said  valve-mechanism  be- 
ing formed  of  relatively  movable  parts  com- 
municating, respectively,  with  a  source  of 
pasteurizing   fluid   and   with   said  recepta- 
cles, one  of  said  parts  being  movable  with 
said  receptacles. 

6.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,    and    valve-mechanism   formed 
of  relatively  movable  parts  communicating, 
respectively,  with  a  source  of  pasteurizing 
fluid  and  with  said  receptacles,  one  of  said 
parts    moving   with    said    receptacles,    said 
valve-mechanism  being  constructed  and  ar- 
ranged to  cause  the  f)uid  to  pass  through 
said  receptacles  excepting  when  they  occupy 
certain  predetermined  positions  for  recharg- 
ing with  the  material  to  be  pasteurized. 

7.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,    and   valve-mechanism    formed 
of  relatively  movable  parts  communicating, 
respectively,  with  a  source  of  pasteurizing 


fluid  and  with  said  receptacles,  one  of  said 
parts  being  movable  with  said  receptacles, 
said  valve-mechanism  being  constructed  and 
arranged  to  cause  the  fluid  to  pass  through 
the  receptacles  when  in  certain  positions  70 
and  to  vent  the  same  successively  of  their 
contained  fluid  as  the  receptacles  are  ad- 
vanced in  a  curved  path  of  movement,  for 
the  purpose  set  forth. 

8.  A  pasteurizing  apparatus  comprising,  75 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path, 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  valve-mechanism  disposed 
centrally  of  said  receptacles  and  formed  of  80 
relatively  movable  parts  communicating,  re- 
spectively,  with    a   source  of   pasteurizing 
fluid  and  with  said  receptacles,  one  of  said 
parts    moving   with    said   receptacles,   said 
valve-mechanism  being  constructed  and  ar-  85 
ranged  to  cause  the  fluid  to  pass  through 
said  receptacles  and  to  vent  the  latter  suc- 
cessively of  their  contained  fluid  as  they  are 
advanced  in  their  circular  path  of  move- 
ment. 90 

9.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path, 
and  adapted  to  receive  the  material  to  be 
pasteurized,   and   valve-mechanism   formed  95 
of  relatively  movable  parts  communicating, 
respectively,  with  a  source  of  pasteurizing 
fluid  and  with  said  receptacles,  one  of  said 
parts   moving   with    said   receptacles,    said 
valve-mechanism  being  constructed  and  ar-  10° 
ranged  to  pass  the  fluid  through  the  recep- 
tacles when  the  latter  occupy  certain  prede- 
termined positions,  to  vent  the  same  when 
they  occupy   another  position   and  permit 
them  to  be  filled  when  they  occupy  still  an-   105 
other  position,  for  the  purpose  set  forth. 

10.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be  110 
pasteurized,  sources  of  supply  of  fluid  at 
different  temperatures,  and  valve-mechanism 
formed  of  relatively  movable  parts  communi- 
cating,  respectively,   with   said   sources   of 
supply  and  with  said  receptacles,  one  of  said  115 
parts    moving    with    the    receptacles,    said 
valve-mechanism  being  constructed  and  ar- 
ranged to  permit  the  fluid  to  pass  from  said 
sources  successively  through  said  receptacles 
when  the  latter  are  advanced  in  their  path  120 
of  movement,  for  the  purpose  set  forth. 

11.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be  125 
pasteurized,  sources  of  supply  of  fluid  at 
different    temperatures,    and    valve  -  mecha- 
nism  formed   of  relatively   movable   parts 
communicating,     respectively,     with     said 
sources  of  supply  and  with  said  receptacles,  I3" 


991,808 


one  of  said  parts  moving  with  said  recep- 
tacles, said  valve  -  mechanism  being  con- 
structed and  arranged  to  permit  the  fluid 
from  said  sources  to  pass  successively 
5  through  said  receptacles  when  the  latter  are 
advanced  in  their  path  of  movement  and 
occupy  certain  predetermined  positions,  and 
to  vent  said  receptacles  successively  of  their 
contained  fluid  when  moved  into  other  pre- 
10  determined  positions. 

12.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path, 
sources  of  supply  of  fluid  at  different  tem- 

15  peratures,  and  valve-mechanism  formed  of 
relatively  movable  parts  communicating,  re- 
spectively, with  said  sources  of  supply  and 
with  said  receptacles,  one  of  said  parts  mov- 
ing with  said  receptacles,  said  valve-mecha- 

20  nism  being  constructed  and  arranged  to  per- 
mit the  fluid  to  pass  from  said  sources  suc- 
cessively through  said  receptacles  when  the 
latter  are  advanced  in  their  path  of  move- 
ment and  occupy  certain  predetermined  po- 

25  sitions,  to  vent  said  receptacles  successively 
of  their  contained  fluid  when  moved  into 
other  predetermined  positions,  and  to  cause 
said  receptacles  to  be  cut  off  from  said 
sources  of  supply  of  fluid  when  in  another 

30  predetermined  position. 

13.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be 

35  pasteurized,  a  plurality  of  tanks  containing 
fluid  at  different  temperatures,  valve-mech- 
anism communicating  with  said  receptacles, 
and  conduits  communicating  with  said 
valve-mechanism  and  leadine  to  and  from 

40  said  tanks,  respectively,  said  valve-mecha- 
nism being  constructed  and  arranged  to  pass 
the  fluid  from  said  tanks  successively 
through  said  receptacles  when  the  latter  are 
advanced  in  their  path  of  movement  and 

45  occupy  certain  predetermined  positions,  to 
vent  said  receptacles  successively  of  their 
contained  fluid  when  moved  into  other  pre- 
determined positions,  and  return  the  fluid 
to  the  respective  tanks  from  which  it  was 

50  drawn,  for  the  purpose  set  forth. 

14.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path, 
a  plurality  of  tanks  containing  fluid  at  dif-  j 

55  ferent  temperatures,  valve-mechanism  com- 
municating with  said  receptacles,  and  con- 
duits communicating  with  said  valve-mech- 
anism and  leading  to  and  from  said  tanks 
respectively,  said  valve  -  mechanism  being 

60  constructed  and  arranged  to  pass  the  fluid 
from  said  tanks  successively  through  said 
receptacles  when  the  latter  are  advanced  in 
their  path  of  movement  and  occupy  certain 
predetermined  positions,  to  vent  said  recep- 

65  tacles  successively  of  their  contained  fluid 


when  moved  into  other  predetermined  posi- 
tions, to  cause  said  receptacles  to  be  cut  off 
from  said  tanks  when  in  another  predeter- 
mined position,  and  to  return  the  fluid  to 
the  respective  tanks  from  which  it  was 
drawn. 

15.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  re- 
ceptacles supported  to  move  in  an  endless 
path  and  adapted  to  receive  the  material  to 
be  pasteurized,  a  plurality  of  tanks  con- 
taining fluid  at  different  temperatures, 
valve-mechanism  communicating  with  said 
receptacles,  and  conduits  communicating 
with  said  valve-mechanism  and  leading  to 
and  from  said  tanks  respectively,  said  valve- 
mechanism  being  constructed  and  arranged 
to  pass  the  fluid  from  said  tanks  succes- 
sively through  said  receptacles  as  they  are 
advanced  in  the  path  of  their  movement 
and  return  the  fluid  to  the  respective  tanks 
from  which  it  was  drawn,  for  the  purpose 
set  forth. 

1C.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles  supported  to  move  in  a  circular  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  valve-mechanisms,  one  of 
which  communicates  with  a  source  of  pas- 
teurizing fluid  and  with  one  end  of  each  re- 
ceptacle,  and  the  other  of  which  affords  com- 
munication between  predetermined  sets  of 
receptacles  at  their  other  ends,  said  valves 
operating  to  pass  fluid  into  certain  prede- 
termined receptacles  and  discharge  the  same 
through  the  other  receptacles  of  the  prede- 
termined sets  thereof  successively,  for  the 
purpose  set  forth. 

17.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles  supported  to  move  in  a  circular  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  valve-mechanisms  formed 
of  relatively  movable  parts  containing  ports, 
one  part  of  each  valve  moving  with  said  re- 
ceptacles  and  the  other  parts  thereof  being 
stationary,  said  movable  parts  communicat- 
ing,  respectively,   with   the   receptacles   at 
their  opposite  ends,  the  ports  of  one  of  said 
stationary  parts  being  connected  with  asource 
of  pasteurizing  fluid,  and  the  ports  of  the 
other  of  said  stationary  parts  affording  com- 
munication between  predetermined  sets  of 
receptacles,  said  valves  operating,  when  the 
receptacles  arc  intermittently  advanced,  to 
pass  the  fluid  therethrough,  for  the  purpose 
set  forth. 

18.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  rotate  in  a  circular  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  a  pair  of  valves  one  of 
which  communicates  with  a  source  of  pas- 
teurizing fluid  and  with  said  receptacles  at 
one  end,  and  the  other  of  which   affords 


70 


75 


80 


85 


90 


991,808 


communication  between  predetermined  sets 
of  said  receptacles  for  effecting  circulation 
of  the  pasteurizing  fluid  through  the  recep- 
tacles, for  the  purpose  set  forth. 
5  19.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  a  circular  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  a  pair  of  valves  one  of 

10  which  is  connected  with  a  source  of  pas- 
teurizing fluid  and  with  said  receptacles  at 
one  end  and  forms  means  for  controlling 
the  supply  of  fluid  to  the  receptacles,  and  the 
other  of  which  affords  communication  at  the 

15  other  ends  of  the  receptacles  between  pre- 
determined sets  thereof,  said  fluid-inlet-con- 
trolling valve  operating  to  cut  off  the  sup- 
ply of  fluid  to  said  receptacles  when  they 
successively  occupy  a  predetermined  posi- 

20  tion,  for  the  purpose  set  forth. 

20.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  a  circular  path 
and  adapted  to  receive  the  material  to  be 

25  pasteurized,  and  a  pair  of  valves  one  of 
which  is  connected  with  a  source  of  pas- 
teurizing fluid  and  with  said  receptacles  at' 
one  end  and  forms  means  for  controlling 
the  supply  of  fluid  to  the  receptacles,  and 

30  the  other  of  which  affords  communication  at 
the  other  ends  of  the  receptacles  between 
predetermined  sets  thereof,  said  fluid-inlet- 
controlling  valve  operating  to  cut  off  the 
supply  of  fluid  to  said  receptacles  and  to 

35  vent  said  receptacles  of  their  contained  pas- 
teurizing fluid  when  they  occupy  certain 
predetermined  positions. 

21.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 

40  tacles  supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  valve-mechanism  formed 
of  relatively  movable  parts  communicating, 
respectively,  with  a  source  of  pasteurizing 

45  fluid  and  with  said  receptacles,  one  of  said 
parts  moving  with  the  receptacles,  said 
valve-mechanism  being  constructed  and  ar- 
ranged to  cause  the  fluid  to  pass  from  said 
source  into  said  receptacles  when  the  latter 

50  are  intermittently  advanced  in  their  path 
of  movement,  excepting  when  they  succes- 
sively occupy  a  certain  predetermined  posi- 
tion for  recharging  with  material  to  be  pas- 
teurized. 

55  22.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  means  for  intermittently  oper- 

60  ating  said  receptacles,  and  valve-mechanism 
formed  of  relatively  movable  parts  com- 
municating, respectively,  with  a  source  of 
pasteurizing  fluid  and  with  said  receptacles, 
one  of  said  parts  moving  with  the  recepta- 

65  cles,     said     valve-mechanism     being     con- 


75 


80 


90 


95 


structed  and  arranged  to  pass  fluid  from 
said  source  into  said  receptacles  when  the 
latter  occupy  predetermined  positions  in 
their  path  of  movement. 

23.  A  pasteurizing  apparatus  comprising,  70 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,   means   for   intermittently   op- 
erating said  receptacles,  and  valve-mecha- 
nism  formed   of   relatively   movable   parts 
communicating,  respectively,  with  a  source 

of  pasteurizing  fluid  and  with  said  recepta- 
cles, one  of  said  parts  moving  with  the  re- 
ceptacles, said  valve-mechanism  being  con- 
structed and  arranged  to  pass  fluid  from 
said  source  into  said  receptacles  when  the 
latter  occupy  predetermined  positions  in 
their  path  of  movement,  and  vent  the  same 
when  they  occupy  other  positions,  for  the  85 
purpose  set  forth. 

24.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  an  endless  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,   and   valve-mechanism   formed 
of  relatively  movable  parts  communicating, 
respectively,  with  a  source  of  pasteurizing 
fluid  and  with  said  receptacles,  one  of  said 
parts    moving    with    the    receptacles,    said 
valve-mechanism  being  constructed  and  ar- 
ranged to  pass  the  fluid  from  said  source 
into  said  receptacles  throughout  a  portion 
of  the  travel  of  the  latter  and  to  vent  the 
same  at  another  point  in  their  travel  for  100 
placing   them    in   position    for   recharging 
with  material  to  be  pasteurized. 

25.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  a  circular  path  105 
and  adapted  to  receive  the  material  to  be 
pasteurized,    and    a    pair    of    Aralves    each 
formed  of  a  stationary  part  and  a  coop- 
erating rotatable  part,  said  rotatable  part 
being  provided  with  conduits  communicat-   n° 
ing  with  said  receptacles,  the  said  station- 
ary part  of  one  of  said  valves  containing 
conduits  adapted  to  be  brought  into  regis- 
tration successively  with  the  conduits  in  the 
cooperating  movable  part  of  the  valve  when  H5 
said  receptacles  are  intermittently  advanced 

in  their  path  of  movement,  and  the  station- 
ary part  of  the  other  of  said  valves  being 
provided  with  ports  communicating  with  a 
source  of  pasteurizing  fluid  and  of  a  less  l2^ 
number  than  the  conduits  in  its  cooperating 
movable  part  and  adapted  to  register  suc- 
cessively with  said  last  referred  to  conduits 
when  said  receptacles  are  advanced,  for  the 
purpose  set  forth. 

26.  A  pasteurizing  apparatus  comprising, 
in  combination,  a  plurality  of  closed  recep- 
tacles supported  to  move  in  a  circular  path 
and  adapted  to  receive  the  material  to  be 
pasteurized,  and  a  pair  of  spaced  valves  lo-  13° 


125 


991,808 


rated  centrally  of  said  receptacles  and  each 
formed  of  a  stationary  part  and  a  part  ro- 
tatable  thereon,  the  said  rotatable  parts  of 
the  valves  being  connected  by  conduits  with 
5  said  receptacles  at  their  opposite  ends  and 
spaced  in  said  rotatable  parts  equidistantly 
in  a  circular  series,  the  stationary  part  of 
one  of  said  valves  containing  cross-conduits 
adapted  to  afford  communication  between 
10  diametrically-disposed  receptacles,  and  the 
stationary  part  of  the  other  of  said  valves 


containing  ports  communicating  with  a 
source  of  pasteurizing  fluid,  said  last  re- 
ferred to  ports  being  of  less  number  than 
the  conduits  cooperating  therewith  and  15 
adapted  to  successively  register  with  the 
latter,  for  the  purpose  set  forth. 

AUGUST  TIESSE. 

In  presence  of — 
F.  L.  BROWNE, 
GEO.  H.  SNYDER. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents. 

Washington,  D.  C." 


tin 


B.  D.  PINKNEY. 

PASTEURIZER. 
APPLICATIOH  FILED  OCT.  19,  1908. 


994,192. 


Patented  June  6, 1911. 


2  SHEETS-SHEET  1. 


n  .....  111  ii  diHiiiiiiiii  nil  ilium 


^ 


(/v^^r 


B.  D.  PINKNET. 

PASTEURIZER. 
APPLIOATIOH  TILED  DOT.  19,  1908. 


994,192. 


Patented  June  6, 1911. 

3  SHEETS-SHEET  2. 


I       I"I"^T"I      I  "I      H      I 


UNITED  STATES  PATENT  OFFICE. 


BRYAN  D.  PINKNEY,  OF  CLEVELAND,  OHIO,  ASSIGNOR  TO  THE  LOEW  MANUFACTURING 
COMPANY,  OF  CLEVELAND,  OHIO,  A  CORPORATION  OF  OHIO. 


PASTEURIZER. 


994,193. 


Specification  of  Letters  Patent.         Patented  June  6,  1911. 

Application  filed  October  19,  1908.     Serial  No.  458,543. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  BRYAN  D.  PINKNEY, 
a  citizen  of  the  United  States,  and  a  resident 
of  Cleveland,  county  of  Cuyahoga,  and  State 
5  of  Ohio,  have  invented  a  new  and  useful  Im- 
provement in  Pasteurizers,  of  which  the  fol- 
lowing is  a  specification,  the  principle  of  the 
invention  being  herein  explained  and  the 
best  mode  in  which  I  have  contemplated  ap- 

10  plying  that  principle,  so  as  to  distinguish  it 
from  other  inventions. 

The  present  invention  relates  to  improve- 
ments in  pasteurizers  as  indicated ;  its  more 
particular  relation,  however,  is  to  pasteur- 

15  izers  of  the  continuous  type,  such  as  are 
used  in  beer-bottling  establishments  and  the 
like. 

The  object  of  the  invention  is  the  provi- 
sion of  continuous  pasteurizing  apparatus 

20  whereby  increased  thoroughness  and  econ- 
omy of  pasteurization  is  accomplished,  while 
at  the  same  time,  by  suitable  balance  and 
symmetrical  disposition  of  moving  parts, 
operative  losses  are  reduced  to  a  minimum. 

25       To  the  accomplishment  of  the  above  and 

related  ends,  said  invention,  then,  consists 

of  the  means  hereinafter   fully   described, 

and  particularly  pointed  out  in  the  claims. 

The  annexed  drawings  and  the  following 

30  description  set  forth  in  detail  certain  mecha- 
nism embodying  the  invention,  such  dis- 
closed means  constituting,  however,  but  one 
of  various  mechanical  forms  in  which  the 
principle  of  the  invention  may  be  used. 

35  In  said  annexed  drawings:  Figure  1  is  a 
diagrammatic  sectional  view  of  my  improved 
pasteurizer  as  adapted  for  use  either  in  a 
one  storied  bottling  house  with  the  tank  in 
a  pit,  or  in  a  two  storied  bottling  house  with 

40  the  tank  in  the  basement;  Fig.  2,  is  a  side 
elevation  of  such  pasteurizer;  Fig.  3,  is  a 
view  similar  to  Fig.  1,  but  illustrating  the 
adaptation  of  the  apparatus  for  use  in  a 
two  story  bottling  house  with  the  tank  on 

45  the  second  floor;  Fig.  4,  is  a  side  elevational 
view  of  one  of  the  thermostatic  control-de- 
vices employed  in  connection  with  my  pas- 
teurizer; and  Fig.  5  is  an  end  elevational 
view  of  the  same. 


The  main  feature  of  the  apparatus  in  each  50 
of  its  several  modified  forms  of  construction, 
is  a  tank  A  suitably  supported  either  in 
a  pit  or  basement  or  on  a  floor  of  the  bot- 
tling house,  as  occasion  may  demand.  Such 
tank  is  of  rectangular  form,  and  is  separated  55 
into  four  alined  vertical  chambers,  A'  A2  A4 
AB,  by  transverse  partitions,  a'  a-  a3,  rising 
from  a  horizontal  partition,  a,  whereby  the 
horizontal  chamber  or  passage  A3  is  pro- 
vided beneath  the  two  innermost,  A'  A6,  of  60 
said  alined  chambers  which  horizontal  cham- 
ber, as  will  be  obvious,  serves  to  connect  the 
lower  portion  of  the  two  remaining  or  outer- 
most chambers,  A2  A4.  Said  two  innermost 
chambers  are  further  separated  by  parti-  65 
tions,  a4  a6,  depending  from  above  into  two 
compartments,  a"  a7,  a8  a9,  respectively. 
The  outer  walls  a10  and  outer  separating  wall 
as  of  the  two  adjacent  compartments,  <z°  a9, 
are  designed  to  rise  above  the  level  x — x  of  70 
the  water  in  the  main  chamber  or  tank, 
which  chamber  or  tank  is  otherwise  closed, 
so  that  the  two  other  compartments,  a1  a8, 
together  with  the  outermost  chambers  A2 
A4,  are  entirely  submerged.  75 

At  suitable  points  within  the  several  cham- 
bers of  the  main  tank  are  mounted  sheaves 
or  drums,  B,  by  means  of  which  an  endless 
conveyer  b  is  guided  through  the  chambers 
in  such  fashion  as  to  suitably  carry  the  trays  80 
or  other  carriers  b'  in  which  the  bottles  or 
like  articles  to  be  pasteurized  are  placed. 
Outside  of  the  pasteurizing  tank  A,  such 
endless  conveyer  may  obviously  be  conduct- 
ed as  suits  the  convenience  of  each  individ-  85 
ual  installation,  either  terminating  just 
above  the  open  tops  of  the  compartments  as 
shown  in  Fig.  1,  or  else  being  carried  over 
other  sheaves  B'  without  the  pasteurizer  to 
any  desired  point  or  points  in  the  plant,  90 
(Fig.  3)  for  the  purpose  of  loading  and  un- 
loading the  carriers.  In  the  arrangement 
of  conveyer  b  indicated  in  Fig.  1,  a  hood  a12 
serves  to  house  the  portion  thereof  lying 
outside  of  the  main  pasteurizer  tank,  so  that  95 
the  whole  of  the  apparatus  is  inclosed.  As 
indicated  (Figs.  1  and  2)  the  direction  of 
movement  of  the  conveyer  is  downwardly 


994,192 


through  one  inner  compartment  a6,  thence 
up  through  the  adjacent  outer  compartment 
<ZT,  down  the  corresponding  outermost  cham- 
ber, A2,  across  the  horizontal  chamber  A3,  up 
5  the  other  outermost  chamber  A4,  and  finally 
down  and  up  the  two  remaining  compart- 
ments a8  a9,  and  thence  without  the  pasteur- 
izer. 

As   is   well    understood    in    pasteurizing 

10  processes,  or  methods,  the  beer  when  received 
in  the  apparatus,  is  considerably  below  the 
pasteurizing  temperature,  the  latter  being 
about  48  degrees  E.,  whereas  the  bottling  op- 
eration is  carried  on  just  a  little  above  freez- 

15  ing  point  perhaps  three  or  four  degrees  E. 
It  accordingly  becomes  necessary  to  prelim- 
inarily heat  or  attemperate  the  beer  before 
subjecting  it  to  the  pasteurizing  temperature. 
So  too,  incidentally  to  removing  the  beer 

20  from  the  pasteurizing  chamber,  its  tempera- 
ture should  be  gradually  lowered,  so  that 
upon  removal  from  the  apparatus,  it  will  be 
restored  to  the  normal  temperature  at  which 
it  is  maintained  for  purposes  of  storage  or 

25  shipment,  all  without  being  subjected  at  any 
time  to  the  shock  of  a  sudden  change  in  tem- 
perature. The  arrangement  of  chambers 
and  compartments  within  the  tank  of  my 
improved  pasteurizer,  has  hence  been  de- 

30  signed  with  a  view  to  facilitate  the  mainte- 
nance of  the  proper  temperature  of  the  body 
of  water  contained  within  said  tank  or 
chamber,  to  which  end  the  following  addi- 
tional means  are  provided.  On  the  exterior 

35  of  the  tank,  and  laterally  of  the  same  there 
are  provided  at  each  end  two  pipes  or  con- 
duits, C,  the  lower  ends  of  which  are  con- 
nected with  the  horizontal  chamber  or  space 
A3  at  points  c  near  its  center,  the  upper  ends 

40  of  which  branch  and  open  into  the  upper 
portion  of  the  respective  outermost  vertical 
chambers,  either  A2  or  A*.  By  means  of  a 
steam  injector  C'  of  familiar  construction, 
and  hence  not  requiring  detailed  description 

45  in  this  connection,  a  circulation  of  water 
may  be  maintained  from  such  lower  point  c 
of  connection  of  each  pipe  C  to  the  points  c' 
c*  where  its  branched  upper  end  is  connected 
with  the  outer  pasteurizing  chambers,  thence 

50  downwardly  through  each  outermost  cham- 
ber to  the  lower  end  of  the  pipe  again.  As 
will  be  readily  understood,  such  injector 
serves  at  the  same  time  to  maintain  the  wa- 
ter, thus  put  in  circulation,  at  the  proper 

55  pasteurizing  temperature,  and  that  such 
temperature  may  be  automatically  main- 
tained when  the  apparatus  is  in  operation, 
thermostats  C2,  likewise  of  familiar  con- 
struction, are  employed  in  conjunction  with 

60  each  of  the  circulating  pipes,  C.  These 
thermostats  are  mounted  laterally  of  the  cor- 
responding tank  portion  near  the  upper  end 


of  the  circulating  pipe,  and  are  adapted  by 
means  of  suitable  pressure-air  connections 
<?3  and  a  diaphragm  valve  c*  to  appropriately  65 
operate  the  corresponding  injector,  when- 
ever the  temperature  at  the  point  of  attach- 
ment of  the  thermostat  to  the  tank  falls  be- 
low, or  rises  above  the  pre-determined  tem- 
perature. 70 

While  by  the  means  just  described,  the 
body  of  the  water  throughout  the  connected 
series  of  chambers  A2  A3  A4,  will  be  uni- 
formly heated  to  the  pasteurizing  tempera- 
ture and  so  maintained  the  water  in  chamber  75 
A'  will  tend  to  lose,  and  that  in  chamber  A5 
to  gain  heat,  since  the  cold  bottles  are  passed 
through  the  former  and  the  heated  bottles  are 
passed  through  the  latter.  For  the  purpose, 
hence,  of  overcoming  these  effects  and  more  80 
or  less  equalizing  the  temperatures  in  the  two 
chambers  just  named,  I  provide  a  cold  spray 
above  the  water  line  in  compartment  a" 
whereby  the  tendency  of  the  body  of  water 
in  such  compartment  to  become  unduly  85 
heated  is  overcome;  the  spray,  falling  as  it 
does  directly  on  the  bottles  as  they  emerge, 
serves  to  finally  cool  the  latter.  In  the  case 
of  the  other  compartment  a8,  I  have  found 
that  by  reason  of  the  particular  arrange-  90 
ment  of  partitions,  the  water  therein  will  be 
properly  attemperated  by  conduction  from 
the  space  A2,  through  the  compartment  a1. 

From  the  foregoing  description  of  the 
construction  of  my  improved  pasteurizing  95 
apparatus,  it  will  be  seen,  as  has  already 
been  remarked,  that  by  reason  of  the  sym- 
metrical disposition  of  the  chambers,  and 
consequently  of  the  corresponding  portions 
of  the  conveyer  passing  therethrough,  an  100 
even  pull  is  at  all  times  secured,  so  far  as 
mechanical  operation  of  the  apparatus  is 
concerned.  Moreover,  the  feed  and  dis- 
charge points  of  the  apparatus  are  brought 
closely  together,  thus  permitting  the  remain-  105 
der  of  the  more  or  less  cumbersome  tank  to  be 
disposed  out  of  the  way,  a  feature  frequently 
permitting  considerable  saving  of  room. 
All  this  is  obtained  without  sacrificing  the 
extent  of  the  passage,  or  series  of  connected  110 
chambers,  wherein  the  actual  pasteurization 
is  effected.  At  the  same  time  in  maintain- 
ing the  necessary  temperature  in  this  portion 
of  the  tank,  I  obtain  a  unique,  and  much 
more  effective  control  by  the  arrangement  115 
and  connection  of  the  several  circulating  and 
heating  devices,  than  has  heretofore  been 
possible,  since  not  only  is  each  end  of  the 
chamber  (regarding  the  same  as  a  whole) 
separately  regulated  in  the  matter  of  tern-  120 
perature,  but  such  independent  regulation 
exists  in  the  case  of  the  two  sides  of  each 
end.  This  is  a  matter  of  no  small  impor- 
tance, for  the  crates  or  trays  are  of  a  consid- 


994,192 


erable  length  (such  that  in  fact  the  tank  of 
the  pasteurizer  requires  to  be  six  or  more  feet 
in  width),  as  result  of  which  one  side  of  the 
pasteurizer  may  be  at  the  proper  tempera- 
5  ture,  and  the  other  side  too  cold.  This  has 
particularly  been  apt  heretofore  to  be  the 
case  where  partially  filled  trays  are  put 
through  the  pasteurizer,  but  no  such  diffi- 
culty can  arise  with  the  present  arrange- 

10  ment. 

Other  modes  of  applying  the  principle 
of  my  invention  may  be  employed  instead 
of  the  one  explained,  change  being  made 
as  regards  the  mechanism  herein  disclosed, 

15  provided  the  means  stated  by  any  of  the  fol- 
lowing claims  or  the  equivalent  of  such 
stated  means  be  employed. 

I  therefore  particularly  point  out  and  dis- 
tinctly claim  as  my  invention: — 

20  1.  A  pasteurizer,  comprising  a  tank  sep- 
arated into  four  vertical  chambers,  depend- 
ing partitions  separating  the  two  adjacent 
chambers  into  two  compartments,  a  hori- 
zontal chamber  connecting  the  two  outer- 

25  most  chambers  but  out  of  direct  communica- 
tion with  said  adjacent  chambers,  means  for 
circulating  heated  water  through  said  cham- 
bers, and  means  for  conveying  the  material 
to  be  pasteurized  through  said  chambers. 

30  2.  A  pasteurizer,  comprising  a  tank  sep- 
arated into  four  vertical  chambers  by  par- 
titions, depending  partitions  separating  the 
two  adjacent  chambers  into  two  compart- 
ments, a  horizontal  chamber  lying  under, 

35  but  out  of  direct  communication  with,  said 
two  adjacent  chambers  and  connecting  the 
lower  portions  of  the  two  outermost  cham- 
bers, means  for  circulating  heated  water 
through  said  chambers,  and  means  for  con- 

40  veying  the  material  to  be  pasteurized 
through  said  chambers. 

3.  A  pasteurizer,  comprising  a  tank  sep- 
arated into   four  alined  vertical  chambers 
by  partitions,  depending  partitions  separat- 

45  ing  the  two  adjacent  chambers  into  two 
compartments,  the  walls  of  the  two  adjacent 
compartments  rising  above  the  level  of  the 
water  in  the  tank,  the  remainder  of  the 
tank  being  closed  and  wholly  submerged, 

50  a  horizontal  chamber  connecting  the  lower 
portions  of  the  two  outermost  chambers, 
but  out  of  direct  communication  with  said 
adjacent  chambers,  means  for  circulating 
heated  water  through  said  chambers,  and 

55  means  for  conveying  the  material  to  be  pas- 
teurized to  said  chambers. 

4.  A  pasteurizer,  comprising  a  tank  sep- 
arated  into  four  alined  vertical  chambers 
by  partitions,  depending  partitions  separat- 

60  ing  the  two  innermost  of  said  chambers 
into  two  compartments,  a  horizontal  cham- 
ber connecting  the  lower  portions  of  the 


outermost  chambers  but  out  of  direct  com- 
munication with  said  innermost  chambers, 
means  for  circulating  heated  water  down-  65 
warclly  through  the  outermost  chambers, 
and  means  for  conveying  the  material  to 
be  pasteurized  through  said  chambers. 

5.  A  pasteurizer,  comprising  a  tank  sep- 
arated into  four  alined  vertical  chambers  by  70 
partitions,  depending  partitions  separating 
the  two  innnermost  of  said  chambers  into 
two    compartments,    a    horizontal   chamber 
connecting  the  lower  portions  of  the  two 
outermost  chambers  but  out  of  direct  com-  75 
munication  with  said  innermost  chambers, 
means  for  circulating  heated  water  down- 
wardly through  the  outermost  chambers  and 
thence  across  the  horizontal  chamber,  and 
means   for  conveying  material  to  be  pas-  80 
teurized  through  said  chambers. 

6.  A  pasteurizer,  comprising  a  tank  sepa- 
rated into  four  alined  vertical  chambers  by 
partitions,  depending  partitions  separating 
the  two  innermost  chambers  into  two  com-  85 

Sartments,  a  horizontal  chamber  lying  un- 
er,  but  out  of  direct  communication  with, 
the  two  innermost  chambers  and  connecting 
the  lower  portions  of  the  outermost  cham- 
bers, injector  means  for  withdrawing,  and  90 
heating,  water  from  substantially  the  cen- 
ter of  the  horizontal  chamber  and  transfer- 
ring the  same  to  the  outer  upper  portions  of 
the  outermost  chambers. 

7.  A  pasteurizer,  comprising  a  tank  sep-  95 
arated  into  four  alined  vertical  chambers  by 
partitions,  depending  partitions  separating 
the  two  innermost  chambers  into  two  com- 
partments the  outer  walls  of  the  two  ad- 
jacent compartments  rising  above  the  level  100 
of  the  water  in  the  tank  and  the  remainder 

of  the  tank  being  closed  and  wholly  sub- 
merged, a  horizontal  chamber  lying  under, 
but  out  of  direct  communication  with,  said 
innermost  chambers  and  connecting  the  105 
lower  portions  of  the  outermost  chambers, 
means  for  attemperating  the  contents  of  the 
two  adjacent  compartments,  and  means  for 
withdrawing,  and  heating,  water  from  sub- 
stantially the  center  of  the  horizontal  cham-  no 
ber  and  transferring  the  same  to  the  upper 
portions  of  the  outermost  chambers,  and 
means  for  conveying  the  material  to  be  pas- 
teurized through  said  chambers. 

8.  A  pasteurizer,  comprising  a  tank  sep-  115 
arated  into  four  alined  vertical  chambers  by 
partitions,  depending  partitions  separating 
the  two  innermost  chambers  into  two  com- 
partments, the  outer  walls  of  the  adjacent 
compartments  rising  above  the  level  of  the  120 
water  in  the  tank  and  the  remainder  of  the 
tank  being  closed  and  wholly  submerged,  a 
horizontal  chamber  lying  under,  but  out  of 
direct  communication  with,  the  innermost 


984,103 


chambers  and  connecting  the  lower  portions 
of  the  outermost  chambers,  means  for  cir- 
culating heated  water  through  said  cham- 
bers, means  for  conveying  the  material  to 
be  pasteurized  through  said  chambers,  means 
for  spraying  cooler  water  into  the  com- 
partment from  which  the  pasteurized  prod- 
uct is  discharged,  and  the  construction  of 
the  compartment  through  which  the  product 


is  admitted  being  such  as  to  permit  water  ID 
therein  to  be  heated  by  conduction  of  the 
outermost  chambers. 

Signed  by  me  this  17th  day  of  October, 
1908. 

BRYAN  D.  PINKNEY. 
Attested  by — 

ADOLPH  HENRY  BOEHLEK, 
DANIEL  LOEW. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  C." 


Commissioner  of  Patents, 


77*  ZA  3 


J.  P.  CABANNE. 

METHOD  OF  PASTEURIZING  LIQUID  FOOD  AND  DRINK  PRODUCTS  IN  GLASS  CONTAINERS. 
APPLICATION  FILED  APK.8,  1910.    RENEWED  MAE.  20,  1911. 


996,209. 


Patented  June  27,  1911. 

2  SHEETS-SHEET  1. 


J.  P.  CABANNE. 

METHOD  OF  PASTEURIZING  LIQUID  FOOD  AND  DRINK  PRODUCTS  IN  GLASS  CONTAINERS. 
APPLIOATIOH  FILED  APE.  8,  1910.    KEHEWED  MAR.  20,  1911. 

996,209.  Patented  June  27, 1911. 

2  SHEETS-SHEET  2. 


O  O  O  O  O  O 
O  O  Q  O  O  O 
0  O  O  II  O  O  O 


O    O    O    II    O    O    O 
O   O   O        O   O   O 

o  o  o  JLooo 


tfffn^is  6^  aZ 


UNITED  STATES  PATENT  OFFICE. 


JOHN  P.   CABANNE,   OF  ST.   LOUIS,  MISSOTJBI. 

METHOD  OF  PASTEURIZING  LIQUID  FOOD  AND  DRINK  PRODUCTS  IN  GLASS 

CONTAINERS. 


996,209.  Specification  of  letters  Patent.     Patented  June  27,  1911. 

Application  filed  April  8,  1910,  Serial  No.  554,289.     Renewed  March  20,  1911.     Serial  No.  615,656. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JOHN  P.  CABANNE, 
a  citizen  of  the  United  States,  and  resident 
of  St.  Louis,  Missouri,  have  invented  a  cer- 
5  tain  new  and  useful  Improved  Method  of 
Pasteurizing  Liquid  Food  and  Drink  Prod- 
ucts in  Glass  Containers,  of  which  the  fol- 
lowing is  a  specification. 

My    invention    relates    to    an    improved 

10  method  of  sterilizing  and  pasteurizing  liq- 
uid food  and  drink  products  in  glass  con- 
tainers, and  has  for  its  object  to  provide  a 
method  whereby  food  and  drink  products  in 
small  glass  containers  may  be  sterilized  and 

15  pasteurized  in  the  containers  in  which  they 
are  to  be  delivered  to  the  consumer. 

In  the  drawings — Figure  1  is  a  longitudi- 
nal vertical  view  in  mid-section  of  a  device 
suitable  to  be  employed  in  practicing  my 

20  invention.  Fig.  2  is  a  top  plan  view  of  the 
same.  Fig.  3  is  an  end  view  of  the  same. 
Fig.  4  is  a  transverse  vertical  view  in  mid- 
section  of  the  same.  Fig.  5  is  an  enlarged 
sectional  detail  view  of  the  same,  showing 

25  the  bearings  with  which  the  revolving  steri- 
lizing receptacle  is  provided.     Fig.  6  is  an 
end  plan  view  of  the  boxes  wherein  the  food 
products  are  held  in  their  containers. 
With   reference  to   the    apparatus   illus- 

30  trated  in  the  drawings,  my  method  may  be 
described  as  follows : 

I  provide  an  outer  shell  7  provided  with 
journal  boxes  8 — 8  in  the  heads  9.  In  these 
journal  boxes  8  are  mounted  the  trunnions 

35  10  and  11,  the  trunnion  11  being  provided 
at  its  outer  extremity  with  the  pulley-wheel 
12.  The  trunnions  10  and  11  are  mounted 
respectively  in  the  heads  13  and  14  of  the 
revolving  receptacle  15.  The  receptacle  15 

40  is  provided  with  perforate  walls  16  and  a 
perforated  hinged  sectional  cover  17.  Mid- 
way its  length  the  receptacle  15  is  provided 
at  its  corners  with  the  bearing  wheels  18 
adapted  to  travel  on  the  circular  track  or 

45  band  19  which  is  mounted  in  the  interior  of 
the  outer  shell  7.  The  shell  7  is  provided 
at  its  bottom  with  the  steam-pipe  20  having 
perforations  21,  to  which  the  admission  of 
steam  is  controlled  by  means  of  the  valve  2'2. 

50  Water  is  fed  to  the  interior  of  the  shell  7 
by  means  of  the  pipes  23  provided  with  a 
valve  24.  The  revolving  receptacle  15  is 
rectangular  in  section  and  is  of  such  dimen- 
sions as  to  receive  and  hold  a  predetermined 

55  number  of  rectangular  boxes  25,  which  boxes 


are  provided  with  perforate  sides  and  bot- 
toms and  are  open  at  their  tops ;  the  boxes  25 
being  superimposed  upon  each  other  in 
layers  as  indicated  in  Fig.  1,  the  bottoms  of 
the  boxes  25  above  the  lower  layer  of  said  60 
boxes  serving  as  tops  for  the  boxes  imme- 
diately beneath  them,  while  the  cover  17 
with  which  the  revolving  receptacle  15  is 
provided  serves  as  a  cover  for  the  topmost 
layer  of  the  boxes  25.  Within  the  boxes  25  65 
are  to  be  seated  packages  of  milk  or  other 
food  or  drink  products  to  be  sterilized. 

The  cover  17  being  secured  in  place  by  any 
suitable  means,  the  receptacle  15  is  revolved 
by  means  of  the  pulley-wheel  12.  The  outer  70 
shell  7  is  provided  with  the  sectional  hinged 
cover  26  whose  sections  correspond  with  the 
sections  of  the  cover  17.  Water  being  ad- 
mitted to  the  shell  7  by  means  of  the  pipe 
23,  the  valve  22  is  opened  admitting  steam  75 
to  the  water  for  the  purpose  of  raising  the 
temperature  of  the  water.  The  desired  tem- 
perature being  thus  secured,  the  receptacle 
15  is  revolved  rapidly  upon  the  trunnions 
10  and  11  by  means  of  the  pulley-wheel  12,  80 
so  that  the  contents  of  the  boxes  25  shall 
be  uniformly  heated  to  a  point  which  will 
partially  pasteurize  their  contents. 

As  my  method  relates  to  the  treatment 
of  liquid  food  and  drink  products  in  85 
which  it  is  desirable  to  maintain  the  origi- 
nal flavor  and  characteristics  of  the  prod- 
uct, I  have  found  that  such  flavor  and 
characteristics  can  best  be  preserved  by 
discontinuous  heating;  that  is  to  say,  by  a  90 
series  of  heatings  and  coolings  which  will 
quite  as  effectually  eliminate  all  bacteria 
and  spore,  as  well  as  the  maintenance  of 
the  product  at  a  high  temperature  for  a  con- 
siderable length  of  time.  I  have  found  that  95 
such  continued  high  temperature  has  a  tend- 
ency to  deteriorate  the  product  in  taste, 
smell  and  flavor,  and  my  method  is  devised 
to  overcome  that  objection.  I  therefore  im- 
merse the  glass  containers  in  the  heating  100 
fluid  at  a  temperature  below  100°  Fahren- 
heit, raise  the  temperature  of  the  fluid  to  a 
point  between  140°  F.  and  190°  F.,  hold 
the  temperature  of  the  fluid  at  that  point 
until  the  contents  of  the  revolving  glass  con-  105 
tainers  have  been  brought  to  the  same  tem- 
perature as  that  of  the  fluid  in  which  they 
are  immersed,  with  the  effect  of  partial  or 
fractional  pasteurization.  During  the  en- 
tire process  the  revolution  of  the  containers  110 


996,203 


is  continuous.  As  the  temperature  of  the 
heating  fluid  rises  in  advance  of  the  tem- 
perature of  the  contents  of  the  glass  con- 
tainers, the  gradual  heating  of  the  glass 
5  effects  annealing  and  avoids  bursting  of  the 
bottles  as  well. 

The  first  heating  has  the  effect  of  destroy- 
ing the  bulk  of  the  active  bacteria,  and  I 
then  reduce  the  heating  fluid  to  a  point  be- 

10  low  100°  F.  and  maintain  it  at  its  low  tem- 
perature until  the  contents  of  the  glass  con- 
tainers has  descended  to  the  same  tempera- 
ture. The  spore  remaining  in  the  food  or 
drink  product  then  becomes  active  and  I  re- 

15  peat  the  former  operation  of  raising  the 
temperature,  first  of  the  heating  fluid  and. 
then  of  the  contents  of  the  glass  containers, 
as  another  step  in  the  fractional  or  partial 
pasteurization  of  the  food  or  drink  product. 

20  The  lowering  of  the  temperature  of  the 
heating  fluid  is  accomplished  by  closing  the 
valve  22  and  discharging  the  contents  of  the 
shell  7  through  the  discharge  pipes  27,  which 
are  opened  by  means  of  the  valves  28  cori- 

25  trolled  by  the  levers  30  and  31;  re-opening 
the  valve  24  and  discharging  cold  water 
within  the  interior  of  the  shell  7  through 
the  pipes  23  to  cool  the  contents  of  the 
boxes  25. 

30  By  means  of  providing  the  receptacle  15 
with  the  sectional  cover  17  and  providing 
the  shell  7  with  the  sectional  cover  26,  the 
sections  of  these  covers  registering  with  each 
other,  I  am  enabled  to  determine  by  actual 

35  test  at  any  given  stage  of  the  perfect  pas- 
teurization of  the  food  or  drink  product,  the 
degree  to  which  pasteurization  has  been  ac- 
complished. This  is  done  by  the  removal 
of  one  or  more  of  the  glass  containers  and 

40  the  microscopic  examination  of  the  food  or 
drink  product.  Having  once  determined  by 
such  microscopic  test  the  number  of  succes- 
sive heatings  required  for  the  particular 
product,  which  number  will  be  determined 

45  by  the  perfect  elimination  of  all  of  the  spore 
and  bacteria  recognizable  through  the  micro- 
scope, I  have  established  a  record  which  will 
be  followed  in  subsequent  pasteurization  of 
the  same  food  or  drink  product. 


After  the  glass  containers  have  been  origi-  50 
nally  immersed  in  the  heating  fluid  at  any 
temperature  below  100°  F.,  and  above  32° 
F.,  the  subsequent  coolings  are  made  to  a 
temperature  between  70°  F.  and  90°  F. 

The  pipes  23  extend  along  the  length  of  55 
the  interior  of  the  shell  7,  as  indicated  in 
Fig.  2,  and  are  perforated  as  indicated  by 
the  numeral  29;  the  perforations  29  being 
of  such  number  and  so  arranged  as  to  per- 
mit the  interior  of  the  shell  7  to  be  speedily  60 
filled  with  water  to  the  desired  height. 

By  means  of  the  described  method,  I  pro- 
vide means  whereby  commodities,  such  as 
milk,  may  be  uniformly  sterilized  and  pas- 
'teurized  without  danger  of  coagulation  or  65 
irregular  heating;  the  contents  of  each  of 
the  packages  contained  in  the  boxes  25  being 
agitated  during  the  process  of  heating  and 
cooling  and  caused  to  pass  rapidly  through 
the  mass  of  heating  fluid  contained  in  the  70 
shell  7,  thus  securing  exact  uniformity  of 
temperature  throughout  the  mass  of  the 
material  to  be  sterilized. 

Having  thus  fully   described  my   inven- 
tion, what  I  claim  as  new  and  desire  to  have  75 
secured  to  me  by  the  grant  of  Letters  Pat- 
ent, is: 

The  improved  method  of  pasteurizing 
liquid  food  and  drink  products  in  glass  con- 
tainers, consisting  in  subjecting  the  glass  80 
containers  carrying  said  product  to  con- 
tinuous revolution  within  a  body  of  heating 
fluid,  in  which  fluid  they  are  immersed  at  a 
temperature  below  100°  Fahrenheit,  and  the 
temperature  of  which  fluid  is  alternately  85 
raised  to  a  pasteurizing  temperature  of  140° 
F.  to  190°  F.,  and  again  lowered  to  a  tem- 
perature between  70°  F.  and  90°  F.  until 
all  spore  and  bacteria  existing  in  the  product 
have  been  destroyed.  90 

In  testimony  whereof,  I  have  signed  my 
name  to  this  specification,  in  presence  of  two 
subscribing  witnesses. 

JOHN  P.  CABANNE. 

Witnesses : 

ALFRED  A.  EICKS, 
WALTER  C.  STEIN. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


0.  EIOK. 

APPARATUS  FOR  HANDLING  BOTTLES  OR  LIKE  CONTAINERS. 
APPLICATION  PILED  DEO.  19,  1907. 

999,553.  Patented  Aug.  1, 1911. 

3  SHEETS-SHEET  1. 


COLUMBIA  PLANOQRAPH  CO..  WA5HINOTON.  O.  C. 


0.  EICK. 

APPABATOS  FOB  HANDLING  BOTTLES  OB  LIKE  CONTAINEBS. 
APPLICATION  FILED  DEO.  19,  1907. 

999,553.  Patented  Aug.  1, 1911. 

3  BHEET&-8HEET  2. 


COLUMBIA  PLANOORAPH  CO.,  WASHINOTON,  D.  C. 


999,553. 


0.  EICK. 

APPARATUS  FOB  HANDLING  BOTTLES  OR  LIKE  OONTAINEES. 
APPLIOATIOH  PILED  DEO.  19,  1907. 


Patented  Aug.  1, 1911. 

3  SHEETS-SHEET  3. 


UNITED  STATES  PATENT  OFFICE. 


OTTO  EICK,   OF  BALTIMORE,   MARYLAND. 
APPARATUS   FOR  HANDLING  BOTTLES  OR  LIKE   CONTAINERS. 


999,553. 


Specification  of  letters  Patent.  Patented  Aug.  1,  1911. 

Application  filed  December  19,  1907.     Serial  No.  407,212. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  OTTO  EICK,  a  citizen 
of  the  United  States,  residing  at  Baltimore, 
in  the  State  of  Maryland,  have  invented  cer- 
5  tain  new  and  useful  Improvements  in  Ap- 
paratus for  Handling  Bottles  or  Like  Con- 
tainers, of  which  the  following  is  a  specifi- 
cation. 

My  present  invention  pertains  to  improve- 

10  ments  in  apparatus  for  handling  bottles  or 
like  containers,  the  construction  and  advan- 
tages of  which  will  be  hereinafter  set  forth, 
reference  being  had  to  the  annexed  draw- 
ings, wherein: 

15  Figure  1  is  a  side  elevation  of  the  appa- 
ratus, the  upper  portion  thereof  being 
shown  in  section;  Fig.  2  a  transverse  verti- 
cal sectional  view,  on  the  line  2 — 2  of  Fig. 
1 ;  Fig.  3  an  end  elevation  of  the  forward  or 

20  in-feeding  end  of  the  apparatus;  Fig.  4  a 
sectional  elevation  of  the  track  and  track- 
supporting  means;  Fig.  5  a  horizontal  sec- 
tional view,  taken  on  the  line  5 — 5  of  Fig. 
4;  Fig.  6  a  perspective  view  of  the  end  of 

28  one  of  the  supporting  arms  or  brackets; 
Fig.  7  a  similar  view  of  one  of  the  rotary 
track-supports,  portions  thereof  being  shown 
as  separated ;  and  Fig.  8  a  perspective  view 
of  one  of  the  springs  employed  to  main- 

30  tain  the  tracks  and  track-supporting  mem- 
bers in  their  proper  relations  so  as  to  always 
be  in  position  to  receive  the  basket  or  carrier. 
The  main  object  of  my  invention  is  to 
provide  a  simple  and  efficient  machine,  in 

35  which  baskets  or  the  like  holding  bottles  or 
other  containers  may  be  passed  successively 
through  the  apparatus  from  one  end  to  the 
other  and  subjected  to  fluids  for  the  purpose 
of  cleaning  the  bottles,  or  fluids  at  different 

40  temperatures  for  the  purpose  of  pasteuriz- 
ing the  contents  of  the  bottles  or  containers. 
A  further  object  of  the  invention  is  to 
provide  means  whereby  the  heat  absorbed 
by  the  bottles  as  they  pass  from  the  com- 

45  partment  wherein  they  are  subjected  to  the 

hot  fluid  may  be  utilized  to  heat  the  water 

or   other   fluid   which   is   sprayed   initially 

upon  the  bottles  as  they  enter  the  machine. 

With    these    and   other   objects  in   view, 

50  which  will  appear  from  the  specification,  a 

description  of  the  invention  will  be  given. 

The  apparatus  comprises  a  tank  divided 

into   a   series   of  compartments,   primarily 

that  into  which  the  bottles  are  introduced 

55  and  given  their  initial  heating;  a  middle 
compartment  (or  series  of  compartments) 


wherein  the  bottles  are  subjected  to  a  fluid 
having   a  higher  temperature;   and   a  dis- 
charge compartment  wherein  the  bottles  or 
other    containers   are   treated    by    a    spray  60 
which  cools  the  bottles  before  they  leave  the 
machine.    The  water  which  is  sprayed  upon 
the   bottles  in  the  discharge   compartment 
is  heated  by  the  bottles  and  utilized  to  se- 
cure the  initial  heating  thereof  in  the  first  65 
compartment. 

Mounted  within  the  various  compart- 
ments is  a  series  of  frames  carrying  swiveled 
supports,  each  adapted  and  designed  to  hold 
a  basket,  in  which  are  placed  a  series  of  70 
bottles,  the  frames  being  mounted  upon  a 
common  shaft  and  rotated  therewith,  so  that 
the  baskets  are  moved  around  in  the  tank 
and  subjected  to  the  fluid  contained  in  the 
lower  portion  thereof.  The  shaft  is  brought  75 
to  rest  periodically,  and  means  are  provided 
for  shifting  the  baskets  from  one  compart- 
ment to  another,  and  finally  discharging  the 
same  from  the  tank. 

Where  the  apparatus  is  not  employed  to  80 
pasteurize  the  material  contained  within  the 
bottles,  the  bottles  may  be  subjected  to  va- 
rious cleansing  fluids,   either  hot   or  cold, 
and  as  they  are  lowered  into  the  first  com- 
partment of  the  tank  they  will  become  filled  85 
with  liquid  and  so  remain  until  they  pass 
out  of  the  tank. 

In  the  drawings  A  denotes  the  tank, 
which  is  divided  into  three  compartments, 
B,  C  and  D.  A  shaft  E  passes  through  the  90 
end  walls  of  the  tank  and  the  partitions  be- 
tween the  compartments,  the  shaft  at  the 
discharge  end  of  the  machine  being  pro- 
vided with  a  ratchet-wheel  F.  A  pawl- 
carrier  G  is  swiveled  upon  the  shaft  and  a  95 
pawl  H  operates  in  conjunction  with  the 
ratchet  -  wheel,  and  by  reciprocating  the 
pawl-carrier  a  step-by-step  rotation  may  be 
imparted  to  the  shaft.  Any  means  may  be 
employed  for  effecting  this  action.  100 

A  gear  I  is  splined  to  the  shaft  at  the  in- 
take or  feeding  end  of  the  machine,  said 
gear  meshing  with  a  smaller  gear  J  mounted 
upon  a  stub-axle  K,  said  axle  also  carrying 
a  large  gear  L  which  in  turn  meshes  with  10.1 
a  smaller  gear  M,  secured  to  a  sleeve  N 
journaled  upon  the  outer  reduced  end  of  the 
shaft  E.  Said  sleeve  carries  two  frames  or 
castings  both  being  alike  in  form.  Each 
frame  comprises  two  oppositely  -  disposed  no 
arms  O,  forked  at  their  outer  ends  and  car- 
rying brackets  P,  the  inner  ends  of  which 


899,553 


are  of  the  form  shown  in  Fig.  6 ;  that  is  to 
say,  each  extremity  is  provided  with  a  semi- 
cylindrical  hub  or  bearing  Q,  the  outer  por- 
tions of  which  project  beyond  the  wall  of 
6  the  bracket,  as  clearly  indicated  in  Figs.  5 
and  6.  The  bearing  members  of  the  brackets 
stand  directly  opposite  each  other  and  the 
edges  thereof  are  separated  to  a  slight  ex- 
tent to  permit  the  passage  of  the  basket- 

10  supporting  member,  hereinafter  referred  to, 
between  them. 

Mounted  upon  each  of  the  half-hubs  or 
bearings  Q  is  a  track-supporting  member, 
comprising  end  plates  E-,  having  inwardly- 

15  projecting  ribs  S  which  latter  pass  in  rear  of 
and  engage  the  back  faces  of  the  bearings  Q, 
see  Fig.  5.  The  end  plates  are  connected  by 
a  track-sustaining  member  or  block  T,  one 
face  of  which  is  curved  and  fits  closely 

20  against  the  inner  curved  face  of  the  half-hub 
or  bearing.  The  track-supporting  member 
T  upon  the  opposite  face  is  so  formed  as  to 
receive  an  L-shaped  track  U  which  is  bolted 
thereto.  The  tracks  and  the  supporting 

25  members  to  which  they  are  attached  are  du- 
plicated and  arranged  in  pairs,  and  the 
tracks  extend  from  one  pair,  carried  by  one 
of  the  arms  O,  to  the  opposite  pair,  mounted 
upon  the  second  arm  O. 

30  In  order  to  maintain  the  tracks  in  their 
separated  position  and  thus  hold  them  so 
that  the  basket-sustaining  angle-bar  V  may 
freely  pass  between  the  same,  I  provide  a 
pair  of  oppositely-disposed  springs  W,  the 

35  springs  being  forced  back  against  the  tracks, 
thus  permitting  the  ready  entrance  of  the 
head  of  the  basket-sustaining  member.  As 
the  head  passes  out  of  contact  with  the 
springSj  they  will  resume  the  positions 

40  shown  in  Fig.  5  and  thus  hold  the  parts  in 
the  positions  indicated  in  Fig.  4. 

With  the  gears  arranged  as  shown  in  Fig. 
3,  the  arms  O  will  be  alternately  brought 
into  line  with  an  opening  X  in  one  end  of 

45  the  tank,  in  order  that  the  sustaining  mem- 
ber V  and  the  basket  Y  carried  thereby  may 
be  passed  into  the  tank  and  onto  the  tracks 
U  carried  by  the  frames  Z  mounted  upon  the 
shaft  within  the  first  compartment  B.  These 

50  tracks  are  arranged  in  the  same  manner  as 
those  just  described.  The  frames,  however, 
are  slightly  different  and  are  shown  in  detail 
in  Fig.  2.  Each  frame  is  provided  with  a 
series  of  outwardly-extending  arms  A',  to 

55  which  arc  secured  bracket-pieces  or  arms  B' 
which  are,  to  all  intents  and  purposes,  the 
mechanical  equivalent  of  the  brackets  P,  ex- 
cept that  they  are  elongated  and  a  hub  or 
bearing  member  is  formed  at  each  end  there- 

60  of.  The  construction  of  the  hubs  or  bearing 
members  is  exactly  similar  to  that  shown  in 
Fig.  G.  Openings  C'  are  formed  between 
the  arms  A',  so  that  the  baskets  and  their 
sustaining  members  may  be  moved  along 

65  from  one  pair  of  frames  to  the  next  succeed- 


ing pair,  and  from  one  compartment  to  the 
other  when  the  shaft  E  is  at  rest  and  the 
parts  are  in  the  positions  shown  in  the  draw- 
ings. 

To  advance  the  baskets  from  the  present- 
ing  devices  (comprising  the  arms  O)  into 
the  tank  and  onto  the  tracks  within  the  first 
compartment,  and  to  thereafter  advance 
them  successively  from  one  compartment  to 
another,  and  finally  from  the  machine,  I 
may  employ  any  structure  which  will  peri- 
odically engage  the  basket-sustaining  mem- 
bers and  move  the  same  forwardly  one  step, 
or  between  one  pair  of  supporting  arms  or 
frames  to  the  track  carried  by  the  next  pair 
of  supporting  arms  or  frames. 

In  the  drawings  I  have  shown  a  pair  of 
bars  D'  and  E',  the  upper  bar  having  an 
initial  endwise  movement  independent  of 
the  bar  D',  after  which  both  bars  move  for- 
wardly  together.  Hooks  F'  are  pivotally 
connected  to  the  lower  bar,  and  arms  G'  con- 
nected to  the  hooks  are  likewise  pivotally 
connected  at  their  upper  ends  to  the  bar  E'. 
It  will  thus  be  seen  that  when  the  bar  E'  is 
moved  in  the  direction  of  the  arrow,  Fig.  1, 
independently  of  the  bar  D',  the  hooks  will 
be  rocked  upon  their  pivots  and  thrown 
downwardly  into  position  to  engage  the  real- 
end  of  the  basket-sustaining  members  V. 
Further  movement  of  the  sector  gear  II'  by 
the  rack  I'  will  advance  both  of  the  bars  to- 
gether and  move  the  baskets  forwardly  one 
step.  A  reverse  movement  of  the  rack  I' 
will  cause  the  disengagement  of  the  hooks, 
the  upper  bar  E'  being  moved  rearward  in- 
dependently of  the  bar  D'  through  the  ac- 
tion of  a  spring  J',  after  which  both  bars 
will  move  backwardly  together,  with  the 
hooks  in  an  elevated  position,  until  they 
come  to  the  point  shown  in  Fig.  1.  It  is 
conceivable,  of  course,  that  any  means  may 
be  employed  for  advancing  the  bottle-sus- 
taining baskets.  If  the  machine  be  used  as 
a  pasteurizer,  a  pump  K'  (Fig.  2)  will  be 
employed  to  spray  water  of  the  required 
temperature  upon  the  bottles  as  they  pass 
into  and  through  the  central  compartment 
or  compartments  C. 

In  order  to  abstract  the  heat  from  the  bot- 
ties  as  they  pass  through  the  compartment 
D,  I  connect  a  pipe  L'  with  the  lower  por- 
tion of  said  compartment,  the  pipe  leading 
to  a  pump  M',  which  is  also  in  communica- 
tion with  the  lower  portion  of  the  compart- 
ment  B  through  a  pipe  N'.  The  pump  M' 
is  provided  with  a  single  outlet  O',  from 
which  a  branch  P'  extends  to  a  pipe,  or 
series  of  pipes,  Q',  located  in  the  upper  por- 
tion of  the  compartment  D,  so  that  the  water 
passing  from  the  pump  is  sprayed  over  the 
bottles  as  they  pass  into  and  out  of  said 
compartment  D.  A  pipe  R'  also  leads  from 
the  outlet  O',  said  pipe  connecting  with  a 
spray  pipe,  or  series  of  pipes,  located  in 


70 


999,553 


the  upper  portion  of  the  compartment  B. 
It  will  thus  be  seen  that  the  water  which  is 
drawn  from  the  lower  portions  of  the  com- 
partments B  and  D  is  commingled  or  mixed 
5  in  the  pump  M'  and  water  relatively  warmer 
than  that  drawn  from  the  compartment  B 
will  be  sprayed  upon  the  bottles  passing  into 
said  compartment,  while  water  relatively 
colder  than  that  drawn  from  the  compart- 

10  ment  D  will  be  sprayed  onto  the  bottles  pass- 
ing into  said  compartment.  Thus  the  latent 
heat  of  the  bottles  passing  from  compart- 
ment C  into  compartment  D  is  utilized  to 
heat  the  water  which  is  sprayed  upon  the 

15  bottles  passing  into  the  compartment  B,  and 
the  bottles  are  initially  heated  before  pass- 
ing into  the  compartment  or  compartments 
C  where  they  are  subjected  to  the  highest 
temperature.  This  arrangement  will  also  be 

20  utilized  when  the  bottles  are  being  merely 
washed  or  cleaned,  as  it  will  gradually  bring 
the  bottles  up  to  the  temperature  of  the 
hottest  water  or  cleaning  solution,  and  like- 
wise temper  the  bottles  before  they  pass  out 

25  of  the  tank. 

Having  thus  described  my  invention,  what 
I  claim  is: 

1.  In  an  apparatus  for  the  purpose  de- 
scribed, the  combination  of  a  tank,  a  rota- 

30  table  shaft  extending  through  the  tank; 
fixed  bearings  for  the  shaft;  a  frame 
mounted  on  the  shaft;  a  series  of  rotary 
track-supports  carried  by  the  frame  and 
rotatable  with  reference  thereto;  and  tracks 
5  mounted  upon  said  supports  and  adapted  to 
receive  and  sustain  a  receptacle  for  bottles 
or  the  like. 

2.  In  combination  with  a  rotary  frame;  a 
pair   of   oppositely-disposed   track-supports 

40  journaled  therein;  and  tracks  extending 
from  one  support  to  the  other  and  adapted 
to  receive  and  sustain  a  receptacle  for  bot- 
tles or  the  like. 

3.  In  combination  with  a  rotary  frame;  a 
5  pair   of  oppositely-disposed   track-supports 

journaled  therein;  means  for  holding  said 
supports  against  endwise  movement;  and  a 
pair  of  oppositely-disposed  tracks  secured 
to  said  supports. 

4.  In  combination  with  a  tank;  a  shaft 
extending  therethrough;  a  series  of  frames 
mounted  upon  the  shaft  and  rotatable  there- 
with; a  series  of  track-supports  journaled  in 
each  of  said  frames;  and  tracks  carried  by 

5  the  supports  and  adapted  to  move  therewith. 

5.  In  an  apparatus  of  the  character  speci- 
fied, the  combination  of  a  shaft;  a  pair  of 
frames  carried  thereby ;  a  pair  of  bearing 
members   swiveled   upon   each   frame;    and 

0  oppositely-disposed  tracks  carried  by  said 
bearing  members,  the  edges  of  the  tracks 
being  separated  and  adapted  to  receive  a  sus- 
taining device  for  a  basket  or  the  like. 

6.  In  an  apparatus  of  the  character  speci- 
65  fied,  the  combination  of  a  shaft;  a  pair  of 


frames  carried  thereby,  said  frames  being 
separated  from  each  other;  a  series  of 
swiveled  bearings  mounted  in  each  of  said 
frames,  the  bearings  being  arranged  in  line 
with  pockets  formed  in  the  frames;  and  a  70 
pair  of  tracks  extending  from  each  pair  of 
bearings  carried  by  one  frame  to  the  op- 
positely-disposed bearings  carried  by  the 
other  frame,  the  lower  edges  of  the  tracks 
being  separated  and  adapted  and  designed  75 
to  receive  a  sustaining  member  for  a  basket 
or  like  receptacle. 

7.  In  combination  with  a  shaft;  a  pair  of 
frames  secured  thereto;  brackets  carried  by 
the  outer  portions  of  the  frames,  the  adja-  80 
cent  ends  of  the  brackets  being  separated 
and  formed  with  a  semi-cylindrical  hub  or 
bearing;  a  pair  of  retaining  members  pro- 
vided   with   shoulders   engaging  the   outer 
faces  of  the  hubs;  a  filling  block  formed  85 
with  a  rounded  face  adapted  to  fit  against 
the  inner  face  of  each  bearing,  said  block 
being  connected  to  the  retaining  members; 

an  L-shaped  track  secured  to  said  bearing 
member,  said  track  extending  from  said  90 
member  to  the  like  member  carried  by  the 
connecting  block  or  member  upon  the  op- 
posite bearing;  and  means  for  maintaining 
the  tracks  in  their  proper  relation  to  each 
other.  95 

8.  In  combination  with  a  shaft ;  a  pair  of 
frames  mounted  thereon,  each  of  said  frames 
being  provided  with  pockets  adjacent  to  its 
outer  portion;  brackets  secured  to  the  outer 
portion   of   said   frame,   the    ends   of   the  1°° 
brackets   extending   out   from   the   pockets 
and   being   separated   from   each   other;    a 
semi-cylindrical    hub    or    bearing    formed 
upon   the   end   of  each  bracket;   retaining 
members  mounted  upon  the  ends  of  the  hub  105 
and     provided     with     inwardly-projecting 
flanges  which  engage  the  outer  face  of  the 
hub;  a  block  provided  with  a  rounding  face 
fitting  the  inner  surface  of  the  hub  and  con- 
nected to  the  retaining  members;  L-shaped  110 
tracks  connected  to  said  block  and  to  the 
corresponding  block   upon  the   oppositely- 
disposed  frame;  and  springs  secured  to  the 
opposite  tracks,  said  springs  normally  con- 
tacting with  each  other  and  serving  to  keep 

the  lower,  inwardly-projecting  portions  of 
the  track  in  a  separated  position. 

9.  In  combination  with  a  tank  provided 
with  a  series  of  compartments;  means  for 
sustaining   bottles    in   said   compartments; 
means  for  advancing  the  bottles  from  one 
compartment  to  the  next  and  finally  from 
the  tank;  a  pump;  pipe  connections  leading 
from  the  lower  portion  of  the  first  and  last 
compartments  in  the  tank  to  said  pump ;  and  12S 
connections   leading   from    the   pump    and 

•serving  to  force  water  into  the  upper  portion 
of  the  first  and  last  compartments  of  the 
tank. 

10.  In  an  apparatus  of  the  character  speci-  's<> 


116 


120 


999,553 


fied,  the  combination  of  a  tank  provided 
with  a  series  'of  compartments ;  means  con- 
tained in  said  tank  for  sustaining  a  series  of 
bottles  therein ;  a  pump  serving  to  withdraw 
6  the  water  from  the  first  and  last  compart- 
ments; and  a  single  outlet  passing  from  the 
pump  and  serving  to  distribute  the  water 
into  the  upper  portion  of  said  first  and  last 
compartments. 

10  11.  In  combination  with  a  tank  having  a 
series  of  compartments;  means  for  sustain- 
ing a  series  of  bottles  therein;  means  for 
subjecting  the  bottles  in  the  intermediate 
compartment  to  fluid  having  a  relatively 


high  temperature ;  a  pump  serving  to  draw 
the  fluid  from  the  lower  portion  of  the  first 
and  last  compartments;  and  pipes  leading 
from  the  outlet  of  the  pump  and  serving  to 
spray  the  fluid  withdrawn  from  the  first 
and  last  compartments  into  the  upper  por- 
tion of  said  compartments. 

In  testimony  whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 

OTTO  EICK. 
Witnesses : 

HOWARD  E.  CRUSE, 
JACOB  F.  MURBACH. 


15 


20 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


. 


oo 


0.  EICK. 

PASTEURIZING  APPARATUS. 
APPLICATION  FILED  DEO.  16,  1908. 


1,001,517. 


Patented  Aug.  22, 1911. 

6  SHEETS-SHEET  1. 


C)M  DC  "tot; 


/\ 


COLUMBIA   PLANOORAPH   CO..  WASH Ih 


0.  EICK. 

PASTEURIZING  APPARATUS. 
APPLICATION  FILED  DEO.  16,  1908. 


1,001,517. 


Patented  Aug.  22, 1911. 

5  SHEETS-SHEET  2, 


O..  WAKIIINflTON.  l>.  c 


0.  EICK. 

PASTEURIZING  APPARATUS. 
APPLICATION  FILED  DEO.  16,  1908. 


1,001,517. 


Patented  Aug.  22, 1911. 

5  SHEETS-SHEET  3. 


.  01  I  'MMIA  PLANOGMAPH  CO.,  WASIIINOTON.  D.  C. 


1,001,517. 


0.  EICK. 

PASTEDRIZING  APPARATUS. 
APPLICATION  FILED  DEO.  18,  1908. 


Patented  Aug.  22, 1911. 


5  SHEETB-BHEET  4. 


Htvuentot; 


L-OLUMBIA  PLANOORAPH   CO..  WASHINGTON.  D.  C. 


1,001,517. 


0.  EICK. 

PASTEURIZING  APPARATUS. 
APPLIOATIOH  FILED  DEO.  16,  1908. 


Patented  Aug.  22, 1911. 

5  SHEETS-SHEETS. 


'    COLUMBIA  PLANOORAPH  CO..  WASHINGTON.  l>.  C. 


UNITED  STATES  PATENT  OFFICE. 


OTTO  EICK,   OF  BALTIMORE,   MARYLAND. 
PASTEURIZING  APPARATUS. 


1 ,001,517.  Specification  of  Letters  Patent.        Patented  Aug.  22,  1911. 

Application  filed  December  16,  1908.     Serial  No.  467,886. 


To  all  wJiom  it  may  concern: 

Be  it  known  that  I,  OTTO  EICK,  a  citizen 
of  the  United  States,  residing  at  Baltimore, 
in  the  State  of  Maryland,  have  invented  cer- 
5  tain  new  and  viseful  Improvements  in  Pas- 
teurizing Apparatus,  of  which  the  following 
is  a  specification. 

My  present  invention  pertains  to  improve- 
ments in  pasteurizing  apparatus,  the  con- 

10  struction  and  advantages  of  which  will  be 
hereinafter  set  forth,  reference  being  had  to 
the  annexed  drawings,  wherein : 

Figure  1  is  a  top  plan  view  of  the  appa- 
ratus; Fig.  2  a  vertical  longitudinal  sec- 

15  tional  view,  taken  on  the  line  2 — 2  of  Fig.  1 ; 
Fig.  3  a  similar  view,  taken  on  the  line  3 — 3 
of  Fig.  4;  Fig.  4  a  transverse  vertical  sec- 
tional view,  taken  on  the  line  4 — 4  of  Fig.  1 ; 
Fig.  5  an  elevation  of  the  discharge  end  of 

20  the  apparatus,  t'ne  main  driving  shaft  and 
its  supporting  members  being  broken  away; 
Figs.  6  and  7,  perspective  views  of  the  tank, 
with  varying  arrangements  of  partitions, 
and  designed  to  give  different  paths  of  travel 

25  to  the  containers. 

The  main  object  of  the  present  invention 
is  to  provide  a  simple  and  efficient  apparatus 
for  pasteurizing  material  in  bottles  or  other 
containers,  in  which  relatively  few  parts  are 

30  employed,  so  that  the  apparatus  is  not  liable 
to  breakage  and  disarrangement. 

A  further  object  of  the  invention  is  to 
provide  a  construction  in  which  the  bottles 
are  first  passed  down  through  a  body  of 

35  water  which  has  been  slightly  heated,  and 
then  into  a  body  of  warmer  or  hot  water, 
through  which  body  they  are  traversed  twice 
the  distance  they  passed  through  the  initial 
cold  or  partially  warmed  water,  and  finally, 

40  after  the  contents  of.  the  bottles  have  been 
pasteurized,  the  bottles  are  passed  through 
the  cold  water  and  thereby  gradually  re- 
stored to  their  normal  temperature.  In  pass- 
ing through  the  cold  water,  the  bottles  tend 

45  to  impart  their  heat  to  the  water  and  to 
bring  it  to  the  desired  temperature. 

The  apparatus  in  a  broad  sense  may  be 
said  to  consist  of  a  single  tank,  divided  into 
two  compartments,  one  containing  hot  water 

50  and  the  second  cooler  water,  said  compart- 
ments communicating  with  each  other  at 
their  lower  ends,  combined  with  means  for 
first  traversing  the  bottles  down  through 


the  cold  water  compartment,  thence  upward 
through  the  hot  water  compartment,  thence  55 
downward  through  the  hot  water  compart- 
ment, and  finally  up  through  the  cold  water 
compartment  to  the  point  of  discharge.  The 
construction  of  the  apparatus  is  such  that 
all  parts  are  readily  accessible,  and  the  use  60 
of  long  chains,  so  common  in  modern  pas- 
teurizing apparatus,  is  rendered  unneces- 
sary, relatively  short  chains  or  belts  being 
employed  in  their  stead. 

In  the  drawings,  5  denotes  the  tank,  pref-  65 
erably  oblong  in  form  and  provided  with  a 
central  hollow  partition  6,  which  as  will  be 
seen  upon  reference  to  Fig.  4,  extends  from 
the  upper  portion  of  the  tank  to  a  point 
short  of  the  bottom  thereof,  so  as  to  divide  70 
the  tank  into  two  compartments,  designated 
by  7  and  8,  7  denoting  the  hot  water  com- 
partment and   8   the  cold  or  warm   water 
compartment. 

An  endless  chain  or  carrier  9,  provided  75 
with  a  series  of  push-plates  or  lugs  10  ex- 
tends throughout  the  length  of  the  tank  and 
beyond  the  ends  thereof,  as  clearly  seen  in 
Fig.  1,  the  upper  stretch  of  the  chain  stand- 
ing slightly  above  the  upper  edge  of  the  80 
tank,  see  Fig.  4,  so  that  the  lugs  or  push 
plates  10  may  come  into  contact  with  the 
lower  portion  of  baskets  or  crates  11,  which 
are  primarily  placed  upon  a   way   12,  lo- 
cated at  the  forward  or  in-feed  end  of  the  85 
tank. 

Any  suitable  means  may  be  employed  for 
placing  the  baskets  in  position  upon  the  way, 
an  endless  chain  13  being  shown  for  the  pur- 
pose of  illustration.  90 

The  chain  9  passes  around  an  idler  14  at 
the  intake  end  of  the  apparatus,  which  idler 
is  mounted  upon  a  shaft  carried  in  bearings 
15  adjustably  connected  to  a  bracket  1C,  Figs. 
2  and  3.  The  upper  stretch  of  the  chain  is  95 
supported  upon  a  cross  plate  17  (see  Figs.  3 
and  4)  secured  in  the  upper  portion  of  the 
hollow  partition  6,  while  the  lower  stretch 
runs  in  a  trough  or  channel  18,  mounted 
upon  suitable  cross  pieces  or  brackets  19  se-  100 
cured  to  the  inner  walls  of  the  partition. 
At  the  discharge  end  of  the  machine  the 
chain  9  passes  about  a  sprocket  20  mounted 
upon  a  shaft  to  which  motion  is  imparted 
through  suitable  gearing,  as  will  be  here-  105 
inafter  set  forth. 


1,001,517 


A  pair  of  chains  22,  23,  connected  to  each 
other  by  a:  series  of  cross-bars  24  from  which 
are  suspended  open-ended  basket-carrying 
frames  25,  pass  about  idlers  26  located  near 
5  the  bottom  of  the  tank,  so  that  the  lower 
stretch  of  the  chains  passes  beneath  the 
lower  portion  of  the  hollow  partition  6. 
Said  chains  likewise  pass  over  idlers  27,  lo- 
cated in  the  upper  portion  of  the  tank,  and 

10  about  sprocket-wheels  28,  29,  see  Fig.  1.  A 
second  pair  of  chains,  30  and  31,  provided 
with  cross-bars  and  depending  basket-carry- 
ing frames,  the  same  as  the  other  chains, 
pass  about  idlers  32,  located  adjacent  to  the 

15  bottom  of  the  tank,  so  that  the  lower  stretch 
of  the  chain  will  pass  beneath  the  hollow 
partition  G,  the  same  as  the  other  chains,  the 
chains  also  passing  over  idlers  33  located 
in  the  upper  portion  of  the  tank  and  over 

20  driven  sprockets  34  and  35. 

As  will  be  seen  upon  reference  to  Figs.  2 
and  4,  the  sprockets  26  and  32  are,  respec- 
tively, carried  by  brackets  26n  and  32a  se- 
cured to  a  cross  plate  91,  said  plate  extend- 

25  ing  across  the  bottom  of  the  tank  and  up- 
wardly to  a  point  slightly  above  the  lower 
end  of  the  partition  to  which  it  is  secured. 
This  plate  serves  merely  as  a  supporting 
plate  and  leaves  the  compartments  7  and  8 

30  substantially  free  throughout  their  length. 
Mechanism  is  provided  to  drive  one  car- 
rier, composed  of  chains,  bars  and  baskets, 
and  the  other  carrier  composed  of  the  other 
chains,  bars  and  baskets,  in  opposite  direc- 

35  tions  (in  all  the  forms  except  the  modified 
form  illustrated  in  Fig.  6) ;  that  is  to  say, 
the  forward  carrier,  or  that  at  the  in-take 
end,  will  pass  downwardly  into  the  cold- 
water  compartment,  thence  beneath  the  par- 

40  tition  up  through  the  hot-water  compart- 
ment, while  the  other  carrier  passes  down 
through  the  hot-water  compartment  and  up 
through  the  cold-water  compartment.  This 
driving  mechanism  acts  intermittently,  and 

45  while  the  carriers  are  at  rest  the  chain  9 
comes  into  action  and  serves  to  transfer  one 
crate  or  basket  from  the  first  carrier  to  the 
second  carrier,  and  to  remove  a  crate  from 
the  second  carrier  to  the  point  of  discharge, 

50  a  new  crate  likewise  being  introduced  into 
the  first  carrier.  It  will  thus  be  seen  that 
after  a  basket  or  crate  has  been  traversed 
by  the  first  carrier  through  the  cold-water 
compartment,  thence  upward  through  the 

55  hot-water  compartment,  it  is  transferred  to 
the  second  carrier  and  moved  downwardly 
through  the  hot  water  compartment  and 
finally  up  through  the  cold-water  compart- 
ment, when  it  is  discharged  from  the  ma- 

60  chine.    To  effect  this  operation,  the  gearing 

shown,  or  its  equivalent,  may  be  employed. 

36  designates  the  driving  shaft,  carrying 

a  worm  which  meshes  with  a  worm-wheel  37, 

upon  whose  shaft  is  mounted   an  arm  38 

65  carrying    an    inwardly-projecting    stud    or 


roller  39,  which  coacts  with  the  Geneva  stops 
40  and  41,  acting  alternately  upon  said  stops. 
The  lower  member  40  imparts  motion  to  a 
gear  42,  which  meshing  with  a  pinion  43 
imparts  rotation  to  a  gear  44  which  in  turn  70 
imparts  motion  to  a  pinion  45,  carried  upon 
a  shaft  46.  Said  shaft  has  secured  to  its 
opposite  end  a  bevel  gear  47  which  meshing 
with  a  corresponding  gear  48  imparts  mo- 
tion to  a  shaft  49,  upon  which  the  sprocket  75 
20,  hereinbefore  referred  to,  is  secured.  This 
gearing,  as  will  be  seen,  will  impart  an  inter- 
mittent step-by-step  motion  to  the  feed  chain 
or  conveyer  9.  While  it  is  in  operation  the 
Geneva  stop  41  is  at  rest.  Said  stop  41  has  80 
secured  to  it  a  gear  50,  which  meshes  with  a 
pinion  51,  mounted  upon  an  axle  with  a  gear 
52.  said  gear  52  in  turn  meshing  with  a  pin- 
ion 53  secured  to  a  stub-axle.  Said  pinion 
53  meshes  with  a  pinion  53a,  mounted  upon  a  85 
shaft  54,  which  shaft  carries  pinions  55  and 
56,  which  are  in  mesh,  respectively,  with 
gears  57  and  58  secured  to  stub-axles  which 
carry  the  sprockets  34  and  35,  thus  impart- 
ing motion  to  the  sprockets  and  consequently  90 
to  the  chains  or  carriers  which  pass  over 
the  sprockets.  The  shaft  54  has  likewise 
secured  to  it  a  pinion  59  which  meshes  with 
a  pinion  60  mounted  upon  a  shaft  61,  which 
shaft  carries  pinions  62  and  63,  which  mesh,  95 
respectively,  with  gears  64  and  65,  which 
latter  gears  are  secured  to  the  stub-axles 
upon  which  the  driving  sprockets  28  and  29 
are  mounted.  This  arrangement  of  gearing 
will  cause  one  of  the  carriers  to  move  in  a  100 
direction  the  reverse  of  the  other.  It  is  to  be 
noted,  however,  that  any  suitable  gearing 
for  effecting  this  purpose  may  be  used.1 

An  idler  66  will  preferably  be  located  over 
the  chain  22,  in  order  that  the  frame  25   105 
which  is  then  uppermost  may  be  held  in  its 
proper  position  before  the  introduction  of  a 
basket  or  crate  into  the  same. 

A  steam  pipe  67  will  preferably  be  located 
at  one  side  of  the  tank,  adjacent  to  the  outer  *10 
face  of  the  compartment  7,  and  spray  pipes 
68  and  69  will  be  placed  in  the  tank  in  line 
with  the  frames  25  when  they  come  to  rest, 
or  while  the  carriers  are  standing  still  and 
the  chain  9  is  being  moved  to  introduce,  115, 
transfer  and  discharge  the  crates.  The 
steam  will  tend  to  heat  the  water  and  also 
to  throw  said  hot  water  directly  onto  the 
baskets  or  crates  in  which  the  bottles  or 
other  containers  are  mounted. 

A  draw-off  pipe  70,  having  its  opening 
into  the  tank  and  located  at  a  point  below 
the  upper  end  of  the  tank  works  in  conjunc- 
tion with  a  steam  nozzle  71,  steam  issuing        i 
from  the  nozzle  serving  to  draw  the  water  12*5 
upward    through    the    pipe    and    force    it 
through  a  pipe  72,  with  branches  73,  and 
spray    pipe    74    located    above    the   basket- 
carrying  chains  and   spray  the  bottles   as 
they  pass  downward  into  the  hot-water  com- 


1,001,517 


partment.  All  of  the  water  drawn  up 
through  the  pipe  70  will  be  more  or  less 
heated  by  the  steam  jet.  A  drain  pipe  75  is 
located  at  the  lower  portion  of  the  tank,  and 
5  an  overflow  pipe  70  will  likewise  be  pro- 
Added  so  as  to  maintain  the  proper  level  of 
water  in  the  tank.  A  filling  pipe  77  will 
also  be  employed. 

It  is  possible,  and  in  some  cases  may  be 

10  desirable,  to  subdivide  the  tank  to  a  greater 
extent  than  is  indicated  in  Figs.  1  to  5  in- 
clusive and  as  set  forth  in  the  above  descrip- 
tion. Thus  in  Fig.  6  I  have  shown  a  tank 
which  is  provided  with  a  longitudinal,  cen- 

15  trally-disposed  partition  78  which  extends 
downwardly  toward  the  bottom  of  the  tank 
and  terminates  at  a  sufficient  height  there- 
from to  permit  the  passage  of  the  conveyer 
chains  and  the  baskets  or  crates  thereunder. 

20  The  chambers  formed  upon  each  side  of  this 
partition  are  subdivided  by  a  cross-partition 
79,  which  is  preferably  hollow  and  extends 
from  the  bottom  of  the  tank  to  the  top 
thereof,  as  is  clearly  indicated  in  the  draw- 

25  ings,  thus  forming  four  compartments  80, 
81,  82  and  83. 

The  gearing  is  so  arranged  that  the  bas- 
kets are  carried  downwardly  by  the  chains 
in  the  direction  indicated  by  the  arrow,  that 

30  is,  through  compartment  80  which  is  filled 
with  cold  or  relatively  cold  water  or  other 
fluid,  thence  up  through  the  compartment 
81  containing  hot  water,  to  the  advancing 
mechanism  which  transfers  the  basket  to  the 

35  carriers  working  in  the  compartment  82 
which  is  filled  with  hot  water,  the  basket 
passing  down  through  said  compartment, 
beneath  partition  78,  and  up  through  com- 
partment 83,  which  is  filled  with  cool  or 

40  cold  water.  At  this  point  it  is  discharged 
from  the  apparatus. 

In  Fig.  7  the  tank  is  shown  as  divided  by 
a  longitudinal  centrally-disposed  partition 
K4  and  cress-partitions  85  and  8(i,  said  parti- 

45  tions  terminating  at  a  point  above  the  bot- 
tom of  the  tank  and  forming  four  com- 
partments 87,  88,  89  and  90.  The  gearing 
will  be  so  arranged  that  the  carriers  will 
cause  the  baskets  to  be  traversed  in  the  di- 

50  rection  indicated  by  the  arrows,  to  wit, 
down  through  the  chamber  or  compartment 
87,  up  through  compartment  88,  down 
through  compartment  89,  and  up  through 
compartment  90,  where  they  will  be  dis- 

55  charged  from  the  machine. 

When  cross-partitions  are  used  it  is  found 
that  the  water  or  other  liquid  in  the  several 
compartments  will  not  intermix  to  so  great 
an  extent  as  is  the  case  where  such  parti- 

60  tions  are  not  employed. 

Having  thus  described  my  invention, 
what  I  claim  is: 

1.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank  divided  into  two  com- 

<>5   partments   which   communicate    with    each 


other  at  their  lower  ends  said  compartments 
being  adapted  to  hold  a  pasteurizing  agent; 
a  pair  of  carriers  passing  through  each  of 
said  compartments  and  moving  in  opposite 
directions;  and  means  for  transferring  the  70 
articles  to  be  pasteurized  from  one  carrier 
to  the  other. 

2.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank  divided   into  two  ver- 
tically-disposed compartments  in  open  com-   75 
munication  at  their  lower  ends,  said  com- 
partments being  adapted  to  contain  a  pas- 
teurizing agent,  means  for  passing  the  ar- 
ticles to  be  treated  downwardly  through  one 
compartment    and    upwardly    through    the  80 
other;  means  for  traversing  the  articles  to 

be  pasteurized  through  the  compartments 
in  a  reverse  direction;  and  means  for  trans- 
ferring the  articles  from  one  traversing 
means  to  the  other  traversing  means.  85 

3.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank  divided  into  two  verti- 
cally-disposed   compartments    communicat- 
ing with  each  other  at  their  lower  ends  said 
compartments  being  adapted  to  contain  a  90 
pasteurizing  agent;  a  pair  of  endless  car- 
riers passing  through  each  of  said  compart- 
ments; means  for  moving  said  carriers  in 
opposite  directions;  and  means  for  trans- 
ferring the  articles  to  be  pasteurized  from  95 
one  carrier  to  the  other,  whereby  the  articles 
will    be    moved    downward    and    upward 
through     one     compartment,     and     thence 
downward  and  upward  through  the  other 
compartment.  100 

4.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank  divided  into  two  verti- 
cally-disposed intercommunicating  compart- 
ments adapted  to  hold  a  pasteurizing  agent; 

an  endless  carrier  mounted  adjacent  to  one   1°5 
end  of  the  tank,  moving  downward  through 
one  compartment  and  upward  through  the 
other;     a    second    endless    carrier    moving 
through  the  compartments  in  a  direction  op- 
posite to  that  of  the  first  carrier;  and  means   U° 
for  transferring  the  holders  for  the  articles 
to  be  pasteurized  from  one  carrier  to  the 
other. 

5.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank  formed  with  two  verti-   i35 
cally-  disposed    compartments   communicat- 
ing with  each  other  at  their  lower  cuds  and 
adapted   to   hold    a    pasteurizing   agent;    a 
pair   of  endless  carriers   mounted    in   said 
tank  and  moving  through  each  of  the  com-   12G 
partments  the  movement  thereof  being  in 
opposite  directions:  means  for  transferring 
the  crates  or  holders  for  the  articles  to  be 
pasteurized  from  one  carrier  to  the  other: 
and  means  for  heating  the  water  in  one  of 
said  compartments. 

6.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank  formed  with  two  verti- 
cally -  disposed  compartments  communicat- 
ing with  each  other  at  their  lower  ends  and   ] 


1,001,617 


adapted  to  contain  a  pasteurizing  agent;  a 
pair  of  endless  carriers  mounted  in  said 
tank  and  moving  through  each  of  the  com- 
partments and  in  opposite  directions;  and 
5  means  for  heating  the  water  in  one  of  said 
compartments. 

7.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank  provided  with  two  verti- 
cally -  disposed  compartments  communicat- 

10  ing  with  each  other  at  their  lower  ends  and 
adapted  to  contain  a  pasteurizing  agent;  a 
pair  of  endless  carriers  mounted  in  the  tank 
and  moving  through  each  of  the  compart- 
ments and  in  opposite  directions;  means  for 

1-5  imparting  an  intermittent  step-by-step  mo- 
tion to  said  carriers;  and  means  for  intro- 
ducing crates  or  the  like  holding  the  articles 
to  be  pasteurized  into  one  carrier  and  trans- 
ferring the  previously-positioned  crate  from 

20  the  first  carrier  onto  the  second  carrier  while 
the  two  carriers  are  at  rest. 

8.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank  provided  with  two  verti- 
cally -  disposed  compartments  communicat- 

25  ing  "with  each  other  at  their  lower  ends  and 
adapted  to  contain  a  pasteurizing  agent;  a 
pair  of  endless  carriers  mounted  in  said 
tank  and  passing  through  each  of  the  com- 
partments and  in  opposite  directions ;  means 

30  for  imparting  a  step-by-step  movement  to 
said  carriers;  a  conveyer  located  at  the  up- 
per portion  of  the  tank  and  acting  to  intro- 
duce the  article-containing  crates  or  the  like 
into  the  first  carrier,  transfer  said  crates 

35  from  the  first  to  the  second  carrier,  and  dis- 
charge the  same  therefrom;  and  means  for 
actuating  said  conveyer  while  the  endless 
carriers  are  at  rest. 

9.  In  a  pasteurizing  apparatus,  the  com- 
40  binatioii  of  a  tank  provided  with  two  verti- 
cally -  disposed  compartments  communicat- 
ing with  each  other  at  their  lower  end  and 
adapted  to  hold  a  pasteurizing  agent;    a 
pair   of  endless  carriers  mounted   in   said 

45  tank  and  each  adapted  to  pass  through  both 
compartments,  each  of  said  carriers  com- 
prising a  pair  of  endless  chains,  cross-bars 
and  carrying  frames  suspended  from  said 
cross-bars;  means  for  imparting  a  step-by  - 

50  step  intermittent  rotation  to  said  carriers, 
one  carrier  moving  in  one  direction  and  the 
other  in  a  direction  opposite  thereto ;  a  con- 
veyer for  introducing  crates  or  like  holders 
for  the  articles  to  be  pasteurized  into  the 

55  first  carrier,  transferring  the  crates  previ- 
ously positioned  from  said  first  carrier  to 
the  second  carrier  and  discharging  the 
crates  from  the  last-named  carrier;  and 
means  for  imparting  motion  to  said  con- 

6°  veyer  while  the  carriers  are  at  rest. 

10.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank;  a  hollow  wall  or  parti- 
tion extending  lengthwise  thereof  and  ter- 
minating short  of  the  bottom  of  the  tank, 

'  whereby  two  vertically  -  disposed  compart- 


ments will  be  formed,  adapted  to  contain  a 
pasteurizing  agent;  means  for  heating  the 
water  in  one  of  said  compartments;  a  pair 
of  endless  carriers  passing  through  both  of 
said  compartments  and  beneath  the  parti-  70 
tion ;  and  means  for  traversing  said  carriers 
in  opposite  directions. 

11.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank ;  a  partition  extending 
lengthwise  thereof,  terminating  short  of  the  75 
bottom  of  the  tank,  whereby  two  vertically- 
disposed  compartments  will  be  formed,  said 
compartments  being  adapted  to  contain  a 
pasteurizing  agejit;  a  cross-partition  subdi- 
viding the  compartments  transversely;  a 
pair  of  endless  carriers  each  passing  through 
both  of  the  compartments,  arranged  upon 
opposite  sides  of  said  lengthwise-extending 
partition;  means  for  traversing  said  car- 
and  means  for  heating  the  pasteuriz- 


80 


ners : 


85 


ing  agent  in  those  compartments  where  a 
relatively  high  temperature  is  to  be  main- 
tained. 

12.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank;  a  hollow  wall  or  parti-  90 
tion  extending  longitudinally  thereof,  ter- 
minating short  of  the  bottom  of  the  tank 
and   forming  longitudinally-disposed   com- 
partments ;  a  cross-partition  or  partitions  di- 
viding   the    longitudinally  -  disposed    com-  95 
partments  into  a  series  of  shorter  compart- 
ments,   each    of   said    compartments   being 
adapted  to  contain  a  pasteurizing  agent ;  an 
endless  carrier  working  in  each  of  said  pairs 

of  compartments  which  are  oppositely  dis-  100 
posed  to  each  other;  means  for  traversing 
said  carriers;  and  means  for  heating  the 
pasteurizing  agent  in  those  compartments 
where  a  relatively  high  temperature  is  to 
be  maintained.  105 

13.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank;  a  hollow  partition  ex- 
tending downwardly  into  the  tank;  a  second 
hollow  partition  likewise  extending  down- 
wardly into  the  tank,  said  partitions  being  110 
arranged   crosswise   with   relation   to   each 
other  and  subdividing  the  tank  into  a  series 

of  compartments  intercommunicating  with 
each  other  below  the  partitions,  said  com- 
partments being  adapted  to  contain  a  pas-  115 
teurizing  agent;  and  means  for  traversing 
the  bottles  or  like  containers  which  are  to 
be  pasteurized  through  the  various  compart- 
ments. 

14.  In  a  pasteurizing  apparatus,  the  com-  120 
bination  of  a  tank;  a  plurality  of  hollow 
partitions  extending  downwardly  into  said 
tank,  said  partitions  being  arranged  cross- 
wise with  relation  to  each  other  and  to  the 
tank  thereby  forming  a  series  of  compart-  125 
ments  separated   from  each   other  by  air- 
spaces or  chambers  said  compartments  being 
arranged  to  contain  a  pasteurizing  agent; 
endless  carriers  passing  through  said  com- 
partments; and  means  attached  to  said  car-  130 


1,001,617 


riers  for  holding  a  basket  or  like  support  for 
bottles  or  similar  containers  which  are  to 
be  pasteurized. 

15.  In  a  pasteurizing  apparatus,  the  com- 
5  bination  of  a  tank  provided   with  a   plu- 
rality of  intercommunicating  liquid-contain- 
ing compartments;    a   plurality  of  endless 
carriers,  each  carrier  extending  through  at 
least  two  of  such  compartments;  and  means 
10  for  transferring  the  containers  for  the  ma- 
terial being  treated  from  one  carrier  to  the 


next,  whereby  relatively  short  carriers  may 
be  employed  and  easy  access  had  to  the  va- 
rious portions  of  the  apparatus. 

In  testimony  whereof  I  have  signed  my  15 
name  to  this  specification  in  the  presence 
of  two  subscribing  witnesses. 

OTTO  EICK. 

Witnesses : 

G.  W.  ARMBRUSTEE, 
C.  C.  SAMPSON. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


o  o  .X ,  4  3. 3 


-<i*#'Xtle;-':  •          -.•'         ;        -.^ 

'   ••'•       '•  •      ,  •        .    tv       '«; 


"MS  V  .t 

>,: 


_;>"-  -.  ,J.      ,-V;.,        •     '-  '      '         *' 

J*.j     .V'^.e  s  k--'/ 

.,      :-    "r     •-     '•  '•'  -,    '    •        • 

?;V^V!".'  '-^--  f 

f  ,-,-•»-         '  •  -         -  '•*   i.***w  *•---*-  -  -          r,i  -f      ,  -     r     * 

.  -V  .;  <     | 

.    .   ' 

' 
-f^-.f  .••:.»    ,-f ..-  T'y'. 


"  ,v 

..  ?""' 


«»»£:<••  s    . 

. 


1,002,499. 


R.  M.  CAUFFMAN. 

PASTEURIZING  APPARATUS. 

APPLICATION  FILED  OCT.  19,  1910. 


Patented  Sept.  5, 1911. 

2  SHEETS-SHEET  1. 


^ 

^s 


>x 

/»• 


Jlic^JL. 


i  2     x                          X    _/^ 

7    _/.    *   L                               pt_       ""fl 

^ 

r 

> 
^ 

_^  —  /:...:..[  L-     ™  ii- 

-s-i      1 

*     / 

\                           ' 

,  i! 

R 

^ 

-*  M     ; 

>                n-L          _A_ 

"\  ! 

rfra 

i  n  !f 

til 

Ilia 
LHJ5 

1  fl 

'5 

.1  11    i 

-'       /*"{ 

.^             ,i 

\i    \ 

—  -=tjS 

"[  '"\i                              ; 

i 
j 

i 


\ K  3~  ~~~    ^TU~IL-     ^ 


.  C  flUFf  MfiM 


' 


I, 

•    „ 


.'^ii 

,•  A 


R.  M.  CAUFFMAN. 

PASTEURIZING  APPARATUS. 

APFLICATIOH  FILED  OCT.  19,  1910. 


1,002,499. 


Patented  Sept.  5, 1911. 


2  SHEETS-SHEET!!. 


16 


<3 


O     o,    O  -O 


L^p-t.gX/ 


UNITED  STATES  PATENT  OFFICE; 

•,-.), .;    •>:»  •giiiKi-rr  »-!v 


ROBERT  M.   CAUFFMAN,   OF  CENTERVILIJE,   MICHIGAN. 

ifi'jo  0;    /„'».>: 


PASTEURIZING  APPARATUS. 


1,002,499. 


Specification  of  letters  Patent.          Patented  Sept.  5,  J911. 

Application  filed  October  19,  1910.     Serial  No.  587,791. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  ROBERT  M.  CATJFF- 
MAN,  a  citizen  of  the  United  States,  residing 
at  Centerville,  in  the  county  of  St.  Joseph 
&  and  State  of  Michigan,  hare  invented  cer- 
tain new  and 'useful  Improvements  in  Pas- 
teurizing Apparatus,  of  which  the  follow- 
ing is  a  specification. 
My  invention  relates  to  improvements  in 

10  apparatus  for  pasteurizing  milk,  and  has 
for  its  object  the  improvement  of  the  con-, 
struct  ion  and  efficiency  of  devices  of  this 
character. 

Another  object  of  the  invention  resides  in 

15  the  provision  of  improved  means  for  con- 
trolling and  regulating  the  induction  of  the 
heating  medium  into  the  pasteurizing  cham- 
ber, in  order  to  obtain  a  more  uniform  dis- 
tribution thereof  throughout  the  chamber, 

20  and  subject  the  bottled  milk  stored  therein 
to  practically  the  same  temperature  at  one 
and  the  same  time. 

Another  object  of  the  invention  resides  in 
the  provision  of  means  for  cooling  the  milk 

25  by  the  admission  of  water  into  the  pasteur- 
izing chamber,  and  partially  submerging  the 
milk  bottles,  and  so  regulating  the  admission 
of  water  as  to  raise  its  temperature  by  the 
heat  of  the  walls  of  the  chamber  as  it  first 

30  flows  thereinto,  and  before  coming  in  con- 
tact witli  the  highly  heated  bottles,  and 
gradually  reducing  the  temperature  by  con- 
tinuing the  flow  of  water  into  and  out  of  the 
chamber. 

35  With  these  and  other  objects  in  view,  the 
invention  consists  of  certain  novel  features 
of  construction,  as  hereinafter  shown  and 
described,  and  specifically  pointed  out  in  the 
claims. 

40  In  the  drawings  employed  for  illustrating 
the  preferred  embodiment  of  the  inven- 
tion— Figure  1  is  a  plan  view  of  the  im- 
proved apparatus,  partly  in  section.  Fig.  2 
is  a  front  side  elevation,  partly  in  section. 

46  Fig.  3  is  an  end  elevation  of  one  end  of  the 
apparatus.  Fig.  4  is  an  end  eelvation  of  the 
opposite  end  thereof.  Fig.  5  is  a  transverse 
section  on  the  line  x — x  of  Fig.  1. 

The  apparatus  comprises  an  outer  casing 

50  1,  the  walls  of  which  are  preferably  of  two 
thicknesses  of  sheet  metal,  with  a  non-con- 
ducting material,  as  asbestos,  between  the 
walls.  An  inner  casing  2  of  sheet  metal, 
is  disposed  within  the  outer  casing,  and 

68  spaced  therefrom  on  all  sides,  except  at  that 


portion  adjoining  the  door  3,  through  which 
access  is  had  to  the  inner  casing,  the  inter- 
vening space  between  the  outer  and  inner 
casings  being  walled  up  around  the  door 
opening  and  corresponding  opening  in  the  60 
inner  casing.  The  door  3  is  preferably 
hinged,  .as  shown,  and  provided  with  a  suit- 
able latch  device,  and  of  a  sufficient  size  to 
permit  trays  containing  the  bottled  milk  to 
be  handily  inserted  into  and  removed  from  66 
the  inner  casing  or  pasteurizing  chamber. 
Bars  4  are  disposed  longitudinally  of  the 
inner  chamber  and  upon  cross  bnrs  5J  resting 
upon  the  bottom  of  said  chamber,  to  servei 
as  a  rest  or  support  for  the  trays  containing1  70 
the  bettled  milk,  anu  hold  the  sain6  elevated 
so  that  the  heating  as  well  as  the  cooling 
medium  may  pass  around  all  sides  'of  the 
trays.  ,* 

Live  steam  is  preferably  used  as  a  heating  75 
medium,  and  is  supplied  to  the  space  be- 
tween the  outer  and  inner  casing  'by  a  pipe 
6,  disposed  between  the  bottom  of  the  inner 
and  outer  casing,  said  pipe  being  perforated 
to  permit  the  discharge  and  proper  diffusion  80 
of  the  steam,  and  having  a  branch  7  fex- 
tending  through  the  outer  casing,  with 
which  connection  may  be  made  with  any 
suitable  source  of  steam  supply.  Mounted 
within  the  inner  casing  and  at  each  end  85 
thereof,  are  perforated  ducts  8,  which  ex- 
tend across  the  ends  and  along  the  sides 
of  the  casing,  as  shown.  A  branch  9  ex- 
tends upwardly  from  each  duct,  and  a  valve 
opening  10  communicates  with  the  upper  90 
end  of  each  branch,  so  that  when  st'eaJn  ii 
admitted  to  the  space  between  the  oH^ter 
and  inner  casing,  it  will  enter' through  said 
valved  openings  into  the  ducts  and  out  into 
the  inner  casing  through  the  perforations,  95 
the  discharge  of  the  ste'am  into  the  inner 
casing  being  thus  widely  distributed  and 
subjecting  all  of  the  bottled  milk  stored 
therein  to  practically  the  same  temperature 
at  one  and  the  same  time,  thus  making  for  100 
uniformity  of  treatment  and  obviating  the 
necessity  of  over-treating  a  part  of  the  milk 
in  order  to  subject  the  remainder  to  flie 
proper  treatment  to  effect  pasteurization. 
The  steam  thus  freely  circulates 'around  the  105 
exterior  and  within  the  inner  casing,  thus 
subjecting  the  bottled  milk  to'-  the  direct 
action  of  the  steam,  the  envelop  of  steam 
around  the  exterior  heating  the  space  be- 
tween the  casings  .and  thereby  indirectly  im-  HO 


1,002,489 


parting  heat  to  the  inner  casing,  as  well  as 
preventing  the  rapid  radiation  of  the  heat 
contained  within  the  inner  casing.  After 
a  sufficient  quantity  of  steam  has  been  ad- 
5  mitted  to  the  apparatus  as  may  be  neces- 
sary to  bring  the  milk  up  to  the  proper 
temperature  for  pasteurization,  the  open- 
ings 10  are  closed  by  means  of  the  disk- 
valves  11,  the  stems  of  which  are  screw- 

10  threaded  for  engagement  with  screw- 
threaded  apertures  in  the  head  members 
12,  which  latter  are  in  turn  in  screw- 
threaded  engagement  with  openings  in  the 
outer  casing,  so  that  the  valves  may  be 

15  easily  and  quickly  removed  for  cleansing  or 

repair.    The  valve  stems  are  provided  with 

hand- wheels  12'  for  manipulating  the  same. 

In  order  to  control  the  temperature  of 

the  inner  casing,  so  as  to  prevent  breakage 

20  of  bottles  by  a  too  sudden  raising  of,  or  by 
maintaining  too  high  a  temperature,  air 
ducts  13  are  provided  which  afford  direct 
communication  with  the  perforated  ducts  8 
near  the  bottom  of  the  casing,  through  which 

25  cold  air  may  be  admitted  to  mix  with  the 
steam  within  the  inner  casing.  The  closures 
for  the  air  ducts  consist  each  of  a  disk  14, 
which  has  a  smooth  inner  surface  for  con- 
tact with  the  flanges  15,  and  is  clamped 

30  thereto  by  a  thumb-screw  16,  the  shank  of 
which  passes  through  the  disk  near  the 
upper  edge  thereof  and  is  screw-threaded 
for  engagement  with  a  similarly  threaded 
tap  in  the  flange  rim.  The  thumb-screw  is 

35  provided  with  a  head  17,  so  that  upon  tight- 
ening the  screw  the  head  will  bear  against 
and  force  the  disk  into  tight  contact  with 
the  flange.  The  door  3  .is  also  provided 
with  an  inlet  opening  and  a  disk  closure 

40  13'  of  the  same  type  as  above  described. 
The  thumb-screws  also  serve  as  a  pivot  for 
the  disk  closures,  whereby  any  or  all  of  the 
disks  may  be  swung  sidewise  on  their  pivots 
so  as  to  obtain  the  desired  size  of  opening 

45  to  permit  the  proper  quantity  of  air  to  enter, 
the  same  being  held  in  any  adjusted  position 
by  simply  tightening  the  thumb-screws. 
The  disk  closures  at  the  ends  of  the  appa- 
ratus are  provided  with  coupling  members 

60  18,  with  an  opening  19  therethrough,  and 

a  screw-cap  20  for  closing  the  opening  while 

steam  is  being  admitted  to  the  apparatus. 

In  order  to  effect  a  rapid  cooling  of  the 

milk  as  well  as  the  trays  in  which  the  bottles 

65  are  placedj  so  as  to  permit  same  to  be  readily 
handled,  and  for  their  removal  from  the 
apparatus,  .water  is  injected  into  the  inner 
casing  by  removing  the  screw-cap  20,  and 
coupling  a  hose  leading  from  a  water  supply 

•0  to  me  coupling  member  18'  The  hose  may 
be  attached  at  either  end  of  the  apparatus. 
whichever  may  be  the  most  convenient,  and 
the  same  results  attained.  In  order  to  pre- 
vent'breakage  of  the  heated  bottles,  which 

«*  would  result  by  the  cold  water  suddenly 


coming  in  contact  tnerewith,  the  water  is 
turned  on  gradually,  so  that  the  initial  flow 
will  have  time  to  be  warmed  by  the  heat  of 
the  ducts  and  walls  of  the  inner  casing  be- 
fore rising  to  a  height  sufficient  to  contact  ?o 
with  the  oottom  of  the  bottles,  for  which 
purpose  the  trays  containing  the  bottles  are 
elevated  from  the  bottom  of  the  casing, 
which  would  first  fill  with  water  before  com- 
ing in  contact  with  the  bottles.  As  the  water  75 
continues  to  flow  into  the  casing  the  tem- 
perature of  the  water  is  gradually  reduced, 
having  absorbed  all  the  heat  of  the  ducts 
and  casing  walls,  and  the  cooling  of  the 
milk  effected  without  danger  of  fracturing  80 
the  bottles.  In  order  to  prevent  the  water 
from  rising  above  the  upper  ends  of  the 
bottles  and  mixing  with  the  milk,  where  the 
same  are  not  previously  corked,  or  where 
ordinary  paper  disk  stoppers,  which  are  not  85 
always  water  tight,  are  used,  overflow  pipes 
21,  22  and  23  are  provided,  which  are  located 
at  different  heights  corresponding  to  the 
height  of  the  bottles  used,  as  half-pint,  pint 
and  quart  bottles.  The  overflow  pipes  as  90 
well  as  the  drain  pipes  24,  25  and  26,  are 
provided  with  suitable  valves,  (not  shown) 
so  as  to  permit  same  to  be  opened  or  closed, 
as  occasion  may  require,  during  the  admis- 
sion of  steam  or  water,  or  for  draining  the  95 
inner  or  outer  casings. 

The  apparatus  is  provided  with  a  suitable 
safety-valve  27,  which  has  connection  with 
the  inner  casing,  so  as  to  prevent  excess 
steam  pressure  therein.  A  thermometer  28,  100 
readable  from  the  exterior  of  the  apparatus, 
is  arranged  within  a  tubular  connection  ex- 
tending through  the  outer  into,  the  inner 
casing.  The  operator  may  thus  readily  as- 
certain the  temperature  within  the  inner  105 
casing,  and  manipulate  the  valves  and 
closures  controlling  the  admission  of  steam, 
air  and  water,  so  as  to  obtain  the  required 
temperature  necessary  for  the  pasteurization 
of  the  milk,  and  for  the  cooling  of  the  same.  HO 

Haying  thus  described  my  invention,  what 
is  claimed  is — 

1.  In  an  apparatus  of  the  class  described, 
an   outer  and    inner  casing  spaced   apart, 
means  for  supplying  a  heating  medium  to  116 
the  space  between  the  casings,  means  having  . 
communication  with  said  space  for  conduct- 
ing and  distributing  the  heating  medium  at 
divers   points   within   the  inner  casing,   a 
valve  controlling  said  point  of  communica-  12° 
tion  and  operable  from  without  the  outer 
casing,  an  air  duct  leading  from  without  the 
outer  casing  into  direct  communication  with 
the    means    for    distributing    the    heating 
medium  within  the  inner  casing,  and  an  ad-  126 
justable  closure  for  the  duct 

2.  In  an  apparatus  of  the  class  described, 
an   outer  and   inner  casing  spaced   apart, 
means  for  supplying  a  heating  medium  to 

the  space  between  the  casings,  perforated  130- 


1,002,489 


ducts  having  communication  with  said  space 
and  arranged  within  and  along  the  end  and 
side  walls  of  the  inner  casing,  inlet  openings 
extending  from  without  the  outer  casing 
into  said  ducts,  a  closure  for  said  openings 
comprising  a  di»k,  a  combined  pivot  and 
clamping  screw  extending*  through  said  disk 
near  the  edge  thereof,  a  coupling  member 
formed  integral  with  the  disk  having  a  bore 


extending  through  the  disk,  and  a  removable  1 0 
cap  for  the  disk. 

In  testimony  whereof  I  affix  my  signature, 
in  presence  of  two  witnesses. 

EGBERT  M.  CAUFFMAN. 

Witnesses : 

THOMAS  W.  MORRISON, 
ETHEL  CROTHERS. 


rii.'ii,'- 

'.'!:('•    ' 


Tk. 


C.  H.  LOEW. 

PROCESS  OF  PASTEURIZATION. 
APPLICATION  FILED  DEO.  8,  1909 


1,004,885. 


Patented  Oct.  3, 1911. 

3  SHEETS-SHEET  1. 


rt 


Atty. 


C.  H.  LOEW. 

PROCESS  OF  PASTEURIZATION. 
APPLICATION  FILED  DEO.  8,  1909. 


1,004,885. 


Patented  Oct.  3, 1911. 

3  SHEETS-SHEET  2 


L 


400 


40JL 


Jfiff.s. 


0  — A» 


68  44 


l&p.j'*. 


C.  H.  LOEW. 

PROCESS  OF  PASTEURIZATION. 
APPLICATION  FILED  DEO.  8,  1909 


1,004,885. 


Patented  Oct.  3, 1911. 


3  SHEETS-SHEETS. 


UNITED  STATES  PATENT  OFFICE. 


CHARLES  H.   LOEW,   OF  LAKEWOOD,   OHIO. 
PROCESS  OF  PASTEURIZATION. 


1,004,885. 


SpeciScation  of  letters  Patent.  Patented  Oct.  3,  191 1 . 

Application  filed  December  8,  1909.     Serial  No.  532,092. 


To  all  whom  it  may  concern- 

Be  it  known  that  I,  CHARLES  H.  LOEW,  a 
'eltfzen  of 'the  United  States,  and  resident  of 
Kakewpod,  Cuyahoga  county,  Ohio,  have  in- 
5  Vented  certain  new  and' useful  Improvements 
in  Improved,  Processes  of  Pasteurization,  of 
which  (he  following  is  a  specification. 

This  invention   relates   to    a    process   of 
pasteurizing  beer  and  similar  materials  con- 

10  tained  in  bottles  or  the  like  and  its  novelty 
consists  in  the  several  successive  steps  em- 
ployed in  carrying  out  the  process. 

There  are  to  be  found  in  the  art  apparatus 
whereby  bottles  are  placed  on. endless  car- 

16  riers  and" conveyed  through  bodies  of  heated 
water  to  effect  cooking  or  pasteurizing,  and 
yet  other  apparatus  in  which  the  bottles  re- 
main at  rest  inside  of  a  shell  or  casing  and 
are  Subjected  to  baths  of  water  of  proper 

2o  temperatures  for  the  same  purpose.  Both 
of  these  systems  have  their  advocates  and 
critics.  By  the  system  first  named,  if  baths 
of  varying  temperatures  are  employed  (and 
they  usually  must  be  employed)  the  bottles 

25  were  of  necessity  lifted  from  one  bath  to 
another  and  being  subjected  thus  to  changes 
of •  temperature  were  apt  to  break  or  crack. 
Usually '  in  carrying  out  such  system  the 
bbtffes  were  likewise  subjected  to  lateral 

SO  movement  or  even  inversion  and  their  gase- 
ous contents  were  disturbed  thereby  and  con- 
ditions frequently  resulted  under  which  the 
bottles  burst.  This  system  had  'the  one  ad- 
vantage that  it  could  be  made  continuous 

35.  and  that  unpasteurized  bottles  could  be  de- 
livered at  one  end  of  the  conveyer  and  re- 
moved at  the  other  simultaneously,  or  that 
both  deliveries  and  removals  could  take  place 
at  the  same  end  of  the  apparatus.  By  the 

40  second  system  the  bottles  of  beer  remained 
stationary  during  the  process,  but  the  tem- 
perature of  the  water  was  varied  to  first 
effect  pasteurization  and  then  coobthe  bot- 
tles gradually  after  this  took  place.  It  was 

46  difficult  at  times  to  properly  regulate  the 
temperature  without  expensive  and  trained 
supervision,  but  the  principal  objection  to 
the  plan  resided  in  the  fact  that  the  process 
was  not  continuous.  Before  treatment  the 

»0  bottles  had  to  be  placed  in  the  apparatus  and 
after  treatment  they  had  to  be  removed 
therefrom  and  different  lots  could  not  be 
at  different  stages  of  treatment  simultane- 
ously 

(5  B\  the  invention  presently  to  be  described, 
I  have  I  believe  eliminated  all  of  the  disad- 


vantages and  secured  all  of  the  advantages 
of  both  systems.     In  brief,  I  place  the  bot- 
tles in  a  carrier  which  is  horizontally  mov- 
able only.     They  are  in  an  upright  position  JQ 
and  remain  so  during  the  operation.   I  move 
the  carrier  slowly  so  that  the  contents  of  the 
bottle  are   no  more  subject  to   disturbance 
thereby  than  would  be  the  case  if  the  bottles 
were  completely  at  rest.     This  carrier  is  en-  g5 
closed  in  a  casing  to  exclude  the  outer  air 
and  it  is  provided  with  means  whereby  suc- 
cessive sprays  of  water  are  caused  to  descend 
upon  the  bottles  in  the  carrier  and  com- 
pletely surround  and  envelop  them  so  that  70 
the  beer  in  the  bottles  and  the  bottles  them- 
selves quickly   acquire   the   temperature   of 
each  successive  spray.     These  temperatures 
however   I    vary.      They    progressively   in- 
crease to  a  pasteurizing  point  as  the  carrier  75 
travels   and   progressively   decrease   to   the 
initial  temperature  as  it  continues  to  pro- 
gress while  at  the  same  time  it  travels  under 
the  influence  of  the  pasteurizing  spray  long 
enough  to  effect  the  thorough  'and  proper  80 
treatment  of  the  beer  in  the  bottles'.     I  also 
introduce   some  economies.     I   use  the   hot 
water  over  and  over  again  and  I  use  part  of 
the  preheating  and  cooling  water  over  again. 
The  chief  -advantage  is,  however,  that  the  85 
process  is  continuous.     One  workman   can 
both   deliver   and    remove   the   bottles   and 
while  some  are  at  one  stage  of  the  operation 
others   are   at   the   other  stages   and   much 
time,    labor,    energy    and    money    are    thus  90 
saved. 

In  carrying  out  the  process  I  preferably 
use  an  apparatus  for  which  an  application 
for  IT.  S.  Letters  Patent  was  filed  Dec.  30, 
11)09,  and  bears  Serial  Number  535,700;  but  95 
it  will  be  understood  that  the  process  is 
quite  independent  of  the  apparatus  in  which 
it  may  be  carried  out  and  that  any  appara- 
tus in  which  the  beer  can  be  maintained  in 
the  same  condition  and  position  and'  sub-  100 
jected  to  the  same  .successive  series  of  op- 
erations may  be  used  with  the'  same  result. 

In  the  drawings  Figure  1  is  a  top  plan 
view  of  an  apparatus  embodying  the  inven- 
tion; Fig.  2  is  a  partial  vertical  section  on  105 
the  plane  of  the  line  2 — 2  in  Fig.  1  arid  an 
elevation  of  the  parts  back  of  the  section 
plane;  Fig.  3  is  a  plan  view  of  the/ parts  be- 
neath the  plane  3 — 3  in  Fig.  2 ;  Fig.  4  is  a  ver- 
tical circular  section  through  -the  water  pans  no 
along  the  line  4 — 4  in  Fig.  3 ;  Fig.  5  is  an  ele- 
vation of  the  transverse  portion  and  a  verti- 


1,004,886 


cal  section  of  adjacent  parts;  Fig.  5*  is  a 
horizontal  sectional  view  through  the  lower 
portion  of  the  shell  below  the  truck  or  car- 
rier; Fig.  G  is  a  horizontal  section  on  the 
5  plane  of  the  line  6 — G  in  Fig.  2  and  a  plan 
view  of  the  parts  beneath  that  plane;  Fig.  7 
is  a  detail  of  the  revolving  carrier  on  a  small 
scale;  Fig.  8  is  an  elevation  of  the  outside  of 
the  apparatus  when  the  parts  are  assembled 

10  and  Fig.  9  is  a  vertical  circular  section 
through  the  pans  along  the  line  9 — 9  in 
Fig.  3. 

In  the  drawings  10  is  the  shell,  or  outer 
casing,  of  the  apparatus  made  preferably  of 

15  sections  of  sheet  steel  secured  together  in  any 
usual  manner  and  of  a  generally  circular  or 
polygonal  outline  in  cross  .section.  It  is  pro- 
vided with  a  bottom  11  and  top  12  so  that 
it  has  a  cylindrical  shape  and  at  one  side  it 

20  is  provided  with  a  suitable  aperture  13  so 
that  access  may  be  had  to  the  revolving  truck 
or  carrier  which  it  is  adapted  to  contain.  At 
a  convenient  place  on  its  outer  surface  it  is 
provided  with  an  offset  chamber  indicated 

?5  at  14  adapted  to  contain  a  portion  of  the 
power  transmitting  mechanism   as  herein- 
after, described.     L-shaped   radial   ribs   15 
serve  to  stiffen  and  strengthen  the  structure. 
At  suitable  intervals  along  the  bottom  of 

30  the  casing  and  near  its  vertical  shell,  are 
arranged  bearings  20  adapted  to  support 
rollers  21  provided  with  shafts  22.  The  lon- 
gitudinal axes  of  the  rollers  and  their  shafts 
are  preferably  radially  arranged  with  re- 

35  spect  to  the  vertical  axes  of  the  shell  10  and 
the  rollers  themselves  are  preferably  frusto- 
conical  in  shape  with  their  smaller  ends 
pointing  inwardly.  These  rollers  are  adapt- 
ed to  serve  as  rolling  supports  for  the  re- 

40  volving  truck  or  carrier  on  which  the  beer 
bottles  are  placed  during  the  pasteurizing 
operation. 

The  revolving  track  or  carrier  .comprises 
an  inner  cylindrical  or  polygonal  shell  30, 

45  divided  by  horizontal  partitions  31  and  radi- 
ally arranged  vertical  partitions  32  into  a 
series  of  compartments  each  one  of  which 
is  adapted  to  receive  a  tray  33  in  which  are 
placed  the  bottles  34  of  beer  to  be  treated. 

50  The  truck  or  carrier  is  provided  with  a  hori- 
zontal annulus  35  along  its  lower  edge  and 
which   annulus  is  provided  with  teeth  36 
forming  a  large  gear  firmly  secured  to  or 
made  integral  with  such  truck.     The  teeth 
5  30  are  adapted  to  mesh  with  the  teeth  of  a 
pinion  37  arranged  in  the  offset  chamber  14. 
Beneath  the  annulus  35  is  a  projecting  annu- 
lar rib   38   having   its  lower  edge  sloping 
obliquely  inward  to  engage  the  f  rusto-conical 
0  surfaces  of  the  rollers  21.    This  construction 
prevents  the  truck  from  tipping  outwardly 
and  serves  to  keep  it  in  circular  adjustment. 
The  water  supply  system  is  arranged  im- 
mediately'beneath  the  top  12  of  the  casing 
5  10  and  above  the  revolving  truck  or  carrier. 


It  comprises  a  series  of  pans  or  chambers  41, 
42,  43,  44,  45,  46,  and  47  arranged  in  circular 
succession  and  suitably  secured  to  the  top 
'  or  sides  of  the  casing  in  any  usual  manner. 
Elach  pan  has  a  perforated  bottom  400  and  <JQ 
each  pan  communicates  with  the  adjacent 
pan  by  means  6"f  lateral  apertures  indicated 
at  401.  The  pans  41,  43,  45  and  47  are  some- 
what deeper  than  the  others.  The  pan  44  is 
supplied  with  hot  water  from  a  suitable  75 
source  of  supply  through  a  pump  indicated 
at  48  and  a  pipe  480  leading  therefrom  to 
the  pan.  The  pans  41  and  47  are  each  sup- 
plied with  cold  water  through  pipes  410  and 
470  connected  to  a  source  of  water  supply,  go 
for  instance  the  city  water  mains.  A  pump 
indicated  at  49  and  pipes  490  leading  there- 
from to  the  pans  42  and  46  serve  to  keep 
the  $old  water  in  circulation. 

A  diaphragm   or  partition   50  vertically  86 
arranged  across  the  casing  serves  to  divide 
the  space  within  the  carrier  into  two  com- 
partments.    This  partition  abruptly  drops 
at  51  when  it  reaches  the  inner  drum  30  of 
the  carrier  and  extends  radially  to  the  outer  90 
casing  10  beneath  the  plane  of  movement  of 
the  geared  annulus  35,  so  that  while  it  di- 
vides the  bottom  portion  of  the  casing  into 
two  chambers,  it  divides  only  the  portion  of 
the  casing  inside  the  carrier  into  two  cham-  95 
bers  .above   the   plane   of   such    movement. 
This  partition  is  of  any  suitable  material 
preferably  .of  sheet  metal,  but  is  provided 
•with  a  sheathing  of  asbestos  or  similar  non- 
conducting material   indicated  at  52.     Re-   100 
ferring  to  Figs.  3  and  4,  it  will  readily  be 
seen  that  this  partition  practically  divides 
the  apparatus  into  a  chamber  A  substan- 
tially coincident  with  the  circular  extent  of 
the  hot  water  pan  44  and  into  another  cham-  105 
ber  B  smaller  than  this. 

The  power  transmitting  mechanism  com- 
prises the  following  parts :  60  is  a  motor  of 
any  suitable  size  and  construction  mounted  . 
in  a  housing  61  on  the  top  of  the  apparatus.  110 

62  is  its  main  shaft  carrying  a  driving  pinion 

63  adapted  to  mesh  with  a  spur  gear  64 
mounted  on  a  shaft  65  on  which  is  secured  a 
miter  gear  66  adapted  to  mesh  with  a  simi- 
lar miter  gear  67  mounted  upon  and  adapt-  116 
ed  to  rotate  a  vertical  shaft  68  located  in 
suitable  bearings  in  the  frame  of  the  appa- 
ratus.   Near  its  lower  end  this  shaft  68  car- 
ries a  pinion  69  which  meshes  with  and 
drives  two  pinions  one  600  adapted  to  drive  120 
the  cold  water  pump  indicated  at  49  and 
the  other  601  adapted  to  drive  the  hot  water 
pump  indicated  at  48,  the  shafts  602  and  603 

of  these  pumps  being  adapted  to  rotate  in 
suitable  bearings  formed  in  brackets  604  and  125 
605  extending  from  a- framework  606  which 
surrounds  the  shaft  68.  To  the  upper  end 
of  the  shaft  68  is  -secured  a  pinion  607  which 
meshes  with  and  driwjs  a  gear  608  the  shaft 
609  of  which  is  pr«  'ded  with  a  worm  610  130 


1,004,885 


which  meshes  with  a  worm  gear  611  the 
shaft  612  of  which,  through  two  beveled 
gears  613  and  614,  rotates  a  shaft  615  ar- 
ranged outside  of  the  casing  10  and  upon 
5  the  Tower  end  of  which  is  mounted  the  pinion 
37  which  meshes  with  the  teeth  36  of  the 
annulus  and  so  rotates  the  revolving  truck  or 
carrier.  . 
The  mode  of  using  the  apparatus  is  as 

10  follows:  The  motor  60  is  first  started  to 
actuate  the  power  transmitting  mechanism. 
This,  operating  through  the  described  train 
of  mechanism,  causes  the  revolving  truck  or 
carrier  slowly  to  revolve  on  its  rollers  21  in- 

15  side  of  the  casing  10,  and  actuates  the  hot 
and  cold  water  pumps  48  and  4!).  At  the 
same  time  cold  water  is  turned  into  the  pipes 
410  and  470  from  the  city  mains.  The  parts 
are  so  proportioned  that  the  carrier  revolves 

20  very  slowly,  and  in  practice  in  the  described 
apparatus  it  revolves  only  once  an  hour. 
The  hot  water  pump  48  is  then  connected  to 
the  source  of  hot  water  supply.  Preferably 
the  bottom  of  the  chamber  A  is  used  for  that 

25  purpose  water  being  supplied  thereto  in 
suitable  quantity  and  heated  by  steam  sup- 
plied through  pipes  passing  into  the  same. 
The  hot  water  is  by  means  of  the  pump  48 
delivered  to  the  pan  or  chamber  44.  By 

30  means  of  a  thermostat  stationed  at.  a  suit- 
able place  in  the  current  of  water  the  steam 
delivery  can  readily  lie  automatically  con- 
trolled and  the  water  in  this  pan  maintained 
at  any  desired  temperature.  This  is  a  usual 

35  expedient  in  the  art  and  needs  no  further 
description.  The  water  in  this  pan  should 
be  kept  at  above  a  pasteurizing  temperature 
because  it  parts  with  some  of  its  heat  rapidly 
as  will  presently  be  described.  The  cold 

40  water  is  delivered  to  the  pans  41  and  47  by 
the  pipes  described.  The  hot  water,  is  de- 
livered to  the  pan  44.  From  this  latter  pan 
it  passes  at  either  end  through  the  apertures 
401  to  the  pans  43  and  45,  and  when  these 

48  pans  are  filled  it  flows  into  the  pans  42  and 
46  where  it.mecjts  the  cold  water  from  the 
pans  41  and  47.  By  this  arrangement  as 
the  bottoms  of  all  the  pans  are  perforated 
there  is  a  constant  spray  or  series  of  jets  of 

50  hot  water  descending  from  the  pan  44  upon 
the  carrier  and  consequently  upon  the  bot- 
tles-which  it  contains.  There  is  likewise  a 
similar  constant  spray  of  relatively  cold 
water  descending  from  the  pans  41  and  47, 

56  while  as  the  water  from  both  the  pan  44  on 
the  one  hand  and  the  pans  41  and  47  on  the 
other  mingle  and  mix  in  the  pans  42  and  43 
on  the  one  side  and  45  and  46  on  the  other 
there  is  a  similar  constantly  descending' 

60  spray  from  each  of  these  pans,  the  water  in 
the  pans  42  and  46  being  warmer  than  that 
in  the  pans  41  and  47  and  the  water  in  the 
pans  43  and  45  being  warmer  than  that  in 
the  pans  42  and  46  and  cooler  than  that  in  the 

65  pan  44.    The  water  from  the  pans  41,  42  and 


43  on  the  one  side  and  the  pans  47,  46  and 
45  on  the  other  side  of  the  door  13  collects 
in  the  bottom  of  the  compartment  B  and  is 
raised  by  the  pump  49  and  delivered  to  the 
pans  42  and  46.  As  it  mingles  in  the  bottom  70 
of  the  tank  it  is  of  about  the  temperature  of 
the  water  in  these  pans  and  it  is  there  de- 
livered in  the  interests  of  economy.  It  will 
thus  be  seen  that  the  hot  water  in  compart- 
ment A  is  constantly  in  circulation,  the  7-. 
water  in  the  pan  44  being  kept  at  a  substan- 
tially uniform  temperature  and  that  the 
colder  water  in  compartment  B  is  constantly 
in  circulation,  but  that  there  are  three  zones 
of  falling  water  on  each  side  of  this  com-  80 
jmrtment,  being  zones  of  gradually  increas- 
ing temperature  on  the  one  side  and  gradu- 
ally diminishing  temperature  upon  the  other 
side.  Proper  overflows  designated  50"  are 
provided  at  the  bottom  of  the  casing  so  that  85 
the  hot  and  cold  water  will  not  pass  over  the 
partition  50  and  mingle. 

The  water  supply  and  circulation  system 
having  been  established  and  supposing  the 
carrier  to  be  moved  in  the  direction  of  the  90 
arrows  as  indicated  in  Fig.  3,  the  workman 
places  the  bottles  of  beer  in  trays  33  com- 
pletely filling  a  vertical  series  of  compart- 
ments in  the  carrier.     As  the  carrier  slowly 
revolves  he  fills  the  next  vertical  series  and   95 
so  on.    As  the  carrier  revolves  it  brings  this 
series  of  compartments  first  under  the  pan 
41.    This  is  filled  with  cold  water  which  is 
descending  in  a  shower.     It  would  usually 
be  somewhere  about  70°   Fahr.  and  would   100 
have  no  injurious  effect  on  the  bottles  which- 
would  probably  be  at  a  temperature  of  from 
45°  to  55°  Falvr.     By  the  time  the  carrier 
passed  completely  through  this  zone  of  de- 
scending  water   the    bottles    and    the    beer   105 
within  them  would  be  of  substantially  that 
same  temperature  of  70°  Fahr.    As  the  car- 
rier continues  to  revolve  it  brings  the  bottles 
beneath  the  pan  42  and  under  the  influence 
of  the   water  descending  therefrom   which   110 
would  usually  be  at  a  temperature  of  about 
00°   Fahr.     The  carrier  still  continuing  to 
revolve,  the  bottles  are  next  brought  be- . 
neath  the  pan  43  and  subjected  to  the  action 
of  the  water  descending  therefrom  at  a  tern-   115 
perature  of  120°  Fahr.     Then  passing  out  of 
this  zone  the  bottles  are  brought  beneath  the 
pan  44  from  which  the  water  descends  at 
a  temperature  of  about  140°  Fahr.  and  they 
continue  to  be  subjected  to  this  temperature   120 
during  the  whole  time  that  that  portion  of 
the  carrier  revolves  beneath  the  pan  44.    In 
the  described  apparatus  this  takes  more  than 
half  an  hour  and  the  beer  is  completely  and 
thoroughly   pasteurized  during  this  travel.   125 
As  the  carrier  continues  to  revolve  the  bot- 
tles  pass  successively  beneath   the   pan   45 
from  which  the  w'ater  descends  at  a  tem- 
perature of  about  120°   Fahr.  the  pan  46 
from  which  it  descends  at  a  temperature  of  13C 


1,004,886 


about  00°  Fahr.  and  the  pan  47  from  which 
it  descends  at  a  temperature  of  about  70° 
Fahr.,  thus  gradually  cooling  it  to  the  tem- 
perature of  the  outside  air  or  of  the  bottling 
5  house.  As  the  series  of  vertical  compart- 
ments containing  the  pasteurized  beer  are 
brought  opposite  the  door  13  the  trays  33 
with  the  bottles  are  removed  by  the  work- 
man who  fills  the  compartments  with  a  fresh 

10  lot  of  bottles  to  be  treated.  The  horizontal 
shelves  of  the  carrier  on  which  the  trays  33 
rest  and  the  trays  themselves  are  perfo- 
rated so  that  the  falling  water  coming 
from  the  pans  above  the  carrier  passes  from 

15  one  shelf  and  one  tray  to  the  one  beneath  it 
and  the  bottles  are  practically  in  a  body  of 
falling  water  all  of  the  time  that  they  are 
under  treatment. 
What  I  claim  as  new  is: 

20       1.  The  method  of  pasteurizingj  which  con- 
sists in  producing  a  single  continuous  field 
.  pf  spray,  having  spaced  portions  at  differ- 
ent temperatures  and  the  portions  therebe- 
tween being  evenly  graduated  from  the  te'm- 

25  perature  of  one,  of  said  first  mentioned  por- 
tions to  that  of  the  other,  and  causing  the 
material  that  is  to  be  pasteurized,  to  traverse 
said  field. 

2.  The  method  of  pasteurizing,  which  con- 
30  sists  in  producing  a  single  continuous  field 

of  spray  having  spaced  portions  at  different 
temperatures  and  the  portions  therebetween 
graduated  from  the  temperature  of  one  of 
said  first  mentioned  portions  to  that  of  the 
35  other,  and  causing  the  material  that  is  to  be 
pasteurized,  to  traverse  said,  field. 

3.  The  method  of  pasteurizing,  which  con- 


sists in  commingling  separate  streams  of 
liquid  that  are  of  different  temperatures  to 
produce  a  body  of  liquid  that  varies  gradu-  40 
ally  in  temperature  between  that  of,  the  two 
streams,  forming  a  field  of  spray  from  such 
body,  having  the  same  gradual  variation  in 
temperature,  and  causing  the  material  that 
is  to  be  pasteurized,  to  pass  through  said  45 
spray. 

4.  The  method  of  pasteurizing,  which  con- 
sists in  commingling  an  intermediate  stream 
of  liquid  at  a  high  temperature,  with  two 
outer  streams  of  liquid  at  lower  tempera-  50 
tures  and  located  on  opposite  sides  of  the 
same,  forming  a  body  of  liquid  having  an 
intermediate  nigh  temperature  and  gradu- 
ally decreasing  in  temperature  to  the  two 
outer  streams,  converting  the  said  body  of  55 
liquid  throughout  its  extent  into  a  field  of 
spray,  having  an  evenly  graduated  tempera- 
ture, with  the  end  portions  of  said  field  sub- 
stantially the  same  as  the  temperature  of 
the  two  outer  streams,  the  central  portion  of  60 
substantially  the  same  temperature  as  that 
of  the  stream  of  high  temperature  and  the 
portions  between  the  same  gradually  in- 
creasing in  temperature  from  the  ends  to  the 
central  portion,  and  causing  the  material  65 
that  is  to  be  pasteurized,  to  traverse  the 
said  field  of  spray  from  one  of  the  ends  to 
the  other. 

Witness  my  hand  this  4th  day  of  Decem- 
ber, 1909,  at  New  York.  N.  Y. 

CHARLES  H.  LOEW. 

Witnesses : 

DAISY  WESTERVELT, 
ALAN  C.  McDoNNEW,. 


00 


1,005,854. 


A.  S.  LINDEMANN  &  H.  F.  STOCK. 

PROCESS  OF  PASTE0BIZING  BOTTLE  BEVEBAGES. 

APPLIOATIOH  FILED  JUKE  8,  1906. 


Patented  Oct.  17, 1911 

3  SHEETS-SHEET  1, 


Ei«r»^^i%»^«- 


A.  S.  LINDEMANN  &  H.  F.  STOCK. 

PROCESS  OF -PASTEURIZING  BOTTLE  BEVERAGES. 

APPLIOATIOH  FILED  JURE  8,  1906. 

1,005,854.  ,  Patented  Oct.  17, 1911. 

3  SHEETS-SHEET  9. 

—fc* 


a- 


A.  S.  LINDEMANN  &  H.  F.  STOCK., 

PROCESS  OF  PASTEURIZING  BOTTLE  BEVERAGES. 

APPLIOATIOI  TILED  JUHEB,  1900. 

1,005,854.  Patented  Oct  17, 1911. 

3  SHEETS-SHEET  3. 


UNITED  STATES  PATENT  OFFICE. 


AUGUST  (8.  LINDEMANN,  OF  MILWAUKEE,  AND  HENRY  F.  STOCK,  OF  WAUKESHA,  WIS- 
CONSIN, ASSIGNORS  TO  MILWAUKEE-WAUKESHA  BREWING  COMPANY,  OF  MIL- 
WATTiEB,  WtSCONS-W,  A  CORPORATION  OF  WISCONSIN.  , 

PRO..  288  OF  PASTEURIZING  BOTTLE  BEVERAGES. 


Specification  of  Letters  Patent.         Patented  Oct.  1 7,  191 1 . 

Implication  filed  Tune  8,  1906.     Serial  No.  320,690. 


To  (iH  wAt-m  it  may  concern: 

Ite  it  known  that  we,  AUGUST  S.  LINDE- 
MANN  e"<'  HENRY  F.  STOCK,  citizens  of  the 
United  States,  residing  at  Milwaukee,  in  the 
5  county  of  Milwaukee,  and  at  Waukesha,  in 
the  county  of  Waukesha,  respectively,  in  the 
State  of  Wisconsin,  have  invented  certain 
new  and  useful  Improvements  in  Processes 
of  Pasteurizing  Bottle  Beverages,  of  which 

10  the  following  is  a  specification,  reference 
being  had  to  the  accompanying  drawing, 
forming  a  part  thereof. 

The  main  objects  of  this  invention  are  to 
heat  the  liquid  quickly  and  uniformly  to  the 

15  desired  temperature,  thus  saving  time  and 
energy  or  heat  and  avoiding  injury  to  the 
product  by  keeping  it  too  long  at  a  high 
pasteurizing  temperatu  -e;  to  prevent  or  re- 
duce loss  by  breakage  of  bottles  due  to  un- 

20  even  heating  and  unequal  expansion  thereof ; 
and  generally  to  improve  processes  of  this 
class. 

It  consists  in  certain  novel  features  in  the 
manner  of  performing  the  operations  which 

25  constitute  the  process  as  hereinafter'particu- 
farly  described  and  pointed  out  in  the 
claims. 

In  the  accompanying  drawing,  showing 
suitable  apparatus  for  carrying  out  the 

30  process,  like  characters  designate  the  same 
parts  in  the  several  figures. 

Figure  1  is  a  side  elevation  and  vertical 
section  on  the  line  1  1,  Fig.  2,  of  the  appa- 
ratus ;  Fig.  2  is  a  vertical  section  of  the  same 

35  on  the  line  2  2,  Fig.  1;  and  Figs.  3  and  4 
are  diagrams  on  an  enlarged  scale  illustrat- 
ing the  difference  in  the  effect  upon  the  con- 
tents of  a  bottle  when  subjected  in  an  in- 
verted position  to  an  (  eternal  heating  me- 

40  dium,  trom  that  produced  when  the  bottle 
is  liefrfin  an  upright  position. 

Referring  to  Figs.  1  and  2,  a  designates  a 
casing-  which  may  be  conveniently  con- 
structed of  sheet  metal.  It  is  partially  di- 

45  vided  by  a  vertical  partition  &  into  two  com- 
partments c  and  d,  which  may  be  called  re- 
spectively the  pasteurizing  compartment  and 
the  warming  and  cooling  compartment,  and 
is  provided  in  the  side  next  to  the  compart- 

50  ment  d  with  a  feed  and  delivery  opening  e. 

•  The  lower  part  of  the  casing  is  made  to  hold 

a  pasteurizing  liquid  and  is  provided  with 

suitable  means  such  as  a  steam  coil  or  pipes  / 


for  heating  such  liquid.    Thevupper  part  of 
the    casing  is  provided   with   a   sprinkler  55 
chamber  or  head  which  may  be  conveniently 
formed  by  a  perforated  horizontal  plate  g 
secured  at  its  edges  to  the  side  walls  of  the 
casing.    A  pump  h  connected  on  the  suction 
side  with  the  lower  part  of  the  casing  and  60 
on  the  discharge  side  with  the  sprinkler 
chamber,  is  provided  for  elevating  the  pas- 
teurizing liquid  from  the  lower  part  of  the 
casing  into  said  chamber.     The  discharge 
pipe  i  connects  with  a  header  i1  from  which  65 
a  number  of  branch  pipes  j,  each  provided 
with  a  valve  j1,  lead  into  the  sprinkler  cham- 
ber or  head  for  distributing  and  regulating 
the  supply  of  liquid  delivered  thereto.    An 
endless  conveyer  consisting  of  link  belts  k  70 
and   bottle   carriers  I   pivotally   connected 
therewith    at   intervals,   is   supported    and 
guided  within  the  casing  by  sprocket  wheels 
m,  n,  and  o.     Adjacent  to  the  opening  e, 
sprocket  wheels  p  q.  and  r  are  arranged  to  75 
form  a  horizontal  loop  in  the  conveyer  and 
to  carry  the  link  belts  •  in  and  out  through 
said  opening  for  convenience  in  loading  and 
unloading  the  carriers.    Above  the  opening  e 
outside  of  the  casing  a  hood  K  communicat-  80 
ing  at  the  top  with  an  escape  pipe  or  flue 
is  provided  to  catch  and  conduct  off  the 
steam  issuing  from  said  orjening.    The  con- 
veyer supporting  and  guiding  wheels  are 
arranged  to  conduct  the  belts  k,  with  the  85 
bottle  carriers  I  suspended  therefrom,  up- 
wardly  from  the  opening  e   through   the 
upper  part  of  the,  compartment  d  over  the 
upper  wheels  m,  across  the  upper  part  of  the 
chamber  inclosed  by  the  casing  below  the  90 
sprinkler  plate  g,  thence  down  through  the 
compartment  c  around  one  set  of  wheels  n, 
thence  up  over  the  wheels  o,  thence  down 
again  around  the  other  set  of  wheels  n  at 
the  lower  end  of  the  partition  5,  thence  up  96 
through  the  lower  part  of  the  com  tartment 
d  around    the   wheels  p,   thence  outward 
through  the  opening  e  around  the  wheels  q, 
thence    backward    through    said    opening 
around  the  wheels  r.    The  conveyer  is  driven 
by  any  suitable  connection  or  connections 
with  one  or  more  sets  of  the  sprocket  wheels' 
above  mentioned.    For  this  purpose  the  shaft 
of  the  wheels  o  may  be  provided  at  one  end     . 
outside  of  the  casing,  as  shown,  with  a  worm  JLO* 
gear  t  meshing  with  a  worm  u  on  a  trans- 


verse  shaft  which  is  provided  with  loose  and 
tight  pulleys  v  for  connecting  it  by  a  belt 
with  a  suitably  locnted  driving  pulley  (not 
shown).  An  inclined  deflecting  plate  w,  ex- 
tending downwardly  from  a  line  adjacent  to 
the  axis  of  the  wheels  q  through  the  opening 
c  is  provided  to  catch  and  conduct  the  spray 
falling  through  the  upper  part  of  (lie.  com- 
partment Z>  upon  the  bottles  ascending 
3  through  the  lower  part  of  said  compart- 
ment. Open  crates  or  bottle  receptacles  x 
r  uovably  fitted  in  the  carriers  I  are  pro- 
vided for  holding  bottles  in  an  inverted  posi- 
tion, and  to  facilitate  loading  them  upon 

15  .and  removing  them  from  the  carriers  t  as 
they  pass  out  and  in  through  the  opening  e. 
The  back  of  the  casing  a  is  provided  ad- 
jacent to  the  upper  and  lower  sprocket 
wheels  m  and  n,  with  doors  or  removable  sec- 

20  tions  y  for  affording  easy  access  to  the  in- 
terior of  the  apparatus. 

In  carrying  out  our  process  the  apparatus 
hereinbefore  described  operates  as  follows: 
The  water  or  other  liquid  pasteurizing  me- 

25  clium  contained  in  the  lower  paft  of  the 
casing  being  heated  by  the  steam  coil  or 
pipes  /,  and  maintained  at  the  required 
temperature,  and  the  conveyer  being  set  in 
motion,  bottles  containing  the  beverage  to 

30  be  pasteurized  are  loaded  in  crates  or  re- 
ceptacles x  upon  the  carriers  I  as  they  pass 
outside  of  the  casing  through  the  opening  c 
around  the  wheels  <].  The  ingoing  bottles 
during  their  ascent  through  the  upper  part 

35  of  the  compartment  d,  are  sprayed  or 
sprinkled  with  the  hot  liquid  issuing  from 
the  perforations  in  the  plate  g  over  said 
compartment,  and  are  thus  gradually  heated 
so  that  they  will  not  be  broken  by  being 

40  suddenly  subjected  to  the  bath  or  spray  of 

hot   liquid   as   it  issues   directly   from   the 

sprinkler  head  or  chamber.    The  hot  liquid 

'  flowing  down  over  the  bottles  in  successive 

carriers    in    imparting  its   heat   thereto    is 

46  cooled  and  utilized,  as  hereinafter  ex- 
plained, to  gradually  cool  the  outgoing  bot- 
tles ascending  through  "the  lower  part  of 
said  compartment  d.  In  their  passage 
across  the  upper  part  of  the  apparatus  and 

50  down  and  up  through  the  compartment  c, 
the  bottles  are  subjected  to  the  descending 
spray  of  hot  liquid  from  the  sprinkler  head 
or  chamber,  and  they  and  their  contents  are 
rapidly  brought  to  a  pasteurizing  tempera- 

55  turc  and  kept  at  that  temperature  a  suffi- 
cient length  of  time  to  destroy  yeast  germs. 
The  bottles  being  held  with  their  necks 
downward   in  their  entire  circuit  through 
the    apparatus,    the    comparatively    small 

CO  volume  of  liquid  contained  in  their  necks 
being  heated  sooner  than  the  much  larger 
volume  in  their  bodies,  rises  and  produces 
a  circulation  within  the  l>odies  of  the  bot- 
tles, as  indicated  by  arrows  on  Fig.  3.  Hy 

65  reason  of  this  free  circulation   the  liquid 


contents  of  the  inverted  bottles  are  quickly 
and  uniformly  heated  to  the  required  tem- 
perature, thereby  materially  shortening  the 
time  required  for  pasteurizing."  In  this  way 
a  saving  is  effectea  not  only  in  time  but  also  70 
in  heat,  or  in  the  fuel  or  energy  required  to 
produce  it.  A  better  product  is  also  ob- 
tained, particularly  in  the  treatment  of  bev- 
erages such  as  fermented  malt  liquors  which 
are  detrimentally  affected  by  being  subject-  75 
ed  to  a  high  temperature  for  a  longer  period 
than  is  absolutely  necessary  to  destroy  yeast 
germs. 

According  to  the  usual  method  of  pas- 
teurizing bottle   beverages   the   bottles   are  go 
held   in   an  upright   position,  as  shown   in 
Fig.  4,  and  their  contents  next  to  the  glass 
being  first  heated,  rises  into  their  necks,  as 
indicated  by  arrows.     The  rising  current 
being  congested  and  arrested  in  the  bottle   gj> 
necks,  the  hotter  portion  of  the  liquid  is 
confined    therein,    while    the    greater    and 
cooler  portion  remains  at  or  near  the  bot- 
toms or  in  the  bodies  of  the  bottles.    It  will 
thus  lx>  seen  that  a  very  sluggish  circula-   eo 
tion   of  the   contents   of  the  bottles   when 
they  are  held  in  an  upright  position  is  pro- 
duced by  the  heating  medium  to  which  they 
are  exposed  on  the  outside.     The  contents 
of  the  bottles  being  thus  slowly  and  un-   96 
evenly  heated,  a  much  longer  time  is  re- 
quired  to   produce   the   desired   effect   and 
much  greater  breakage  of  the  bottles  will 
result  on   account  of  the  concentration  of 
heal  in  their  necks  and  the  consequent  un-   100 
equal  expansion  of  the  glass.    On  the  other 
hand,  when  the  bottles  are  subjected  to  the 
heating  medium  in  an  inverted  position  ac- 
cording to  the  present  invention,  their  con- 
tents next  to  the  glass  being  first  heated   105 
rises   into   the   larger  parts  of  the  bottles 
where  ample  room  is  afforded  for  the  rising 
currents  to  turn  and  descend,  as  shown  in 
Fig.  3.     This  results  in  a  free  and  rapid 
circulation  throughout  the  contents  of  the  110 
bottles  and  a  consequent  acceleration  of  the 
pasteurizing  process.    The  liquid  contained 
in    the    bottles    is    uniformly    and    quickly 
heated,  uneven  expansion  and  breakage  of 
the  bottles  are  avoided,  and  a  better  product  115 
is  obtained.  v 

As  the  bottles  ascend  through  the  lower 
part  of  the  compartment  d  they  are  sprayed 
or  flowed  with  the  water  which  has  been 
oooled  by  the  ingoing  bottles  and  are  thus   120 
gradually  cooled  as  they  approach  the  open- 
ing e,  the  temperature  of  the  liquid  flowing 
over  the  outgoing  bottles  being  again  raised 
before  it  reaches  the  bottom  of  said  com- 
partment to  repeat  its  circuit  through  the  125 
apparatus  as  above  explained. 

By  sprinkling,  spraying  or  flowing  the 
hot  liquid  over,  the  bottles  as  they  are^  moved 
with  the  conveyer  through  a  closed  chamber, 
it  has  been  found  that  the  liqitid  can  be  130 


1,005,854 


heated  to  a  higher  initial  temperature  and 
that  the  contents  of  the  bottles  can  be  raised 
to  a  pasteurizing  temperature  in  a  shorter 
time  thai:  by  n  oving  the  bottles  through  or 
5  immersing  thefr  in  a  hot  liquid  bath  accord- 
ing to  the  usual  method.  Furthermore,  with 
the  present  method  of  pasteurizing  by 
sprinkling  or  spraying  the  bottles  with  the 
hot  liquid,  there  is  less  liability  of  over- 

10  heating  and  injuring  their  contents  in  case 
of  break-down  or  stoppage  of  the  appara- 
tus, since  the  supply  of  hot  liquid  to  the 
sprinkler  chamber  or  head  can  1*>  instantly 
shut  off,  whereas,  on  the  other  hand,  eon- 

15  siderable  time  would  be  required  to  draw 

off  the  hot  bath  with  which  the  pasteurizing 

tank  or  chamber  is  supplied  according  to 

the   usual   practice.      Although    sprinkling. 

•  spraying  or  (lowing  the  bottles  containing 

20  the  bevernge  to  be  pasteurized  is  the  only 
method  described  of  subjecting  a  bottled 
beverage  to  a  pasteurizing  medium,  the  ad- 
vantages obtained  by  subjecting  the  bottles 
containing  the  beverage  to  the  pasteurizing 

25  medium  with  the  necks  of  the  bottles  down- 
ward, may  be  obtained  with  the  pasteurizing 
medium  in  different  conditions,  such  as  a 
spray,  vapor  or  liquid  bath,  or  with  differ- 
ent mediums. 

30      Wo  claim: 

1.  The  process  of  pasteurizing  bottled 
beverages  consisting  in  subjecting  the  bottles 
with  their  necks  downward  to  a  heating 
medium  till  their  entire  contents  are  brought 


to  .a  pasteurizing  temperature,  substantially  35 
as;  described. 

2.  The    process    of    pasteurizing   bottled 
beverages  consisting  in  moving  the  bottles 
with  their  necks  downward  through  a  heat- 
ing medium  till  their  contents  are  heated  to  40 
a  pasteurizing  temperature,  substantially  as 
described. 

3.  The    process    of    pasteurizing    bottled 
beverages  consisting  in  sprinkling  the  bot- 
tles while  held  necks  downward  with  a  hot  45 
liquid   till   their  contents  are  heated   to   a 
pasteurizing   temperature,    substantially   as 
described. 

4.  The    process    of    pasteurizing    bottled 
beverages  consisting  in  moving  the  bottles  60 
with  their  necks  downward  through  a  spray 

of  hot  liquid  till  their  contents  are  brought 
to  a  pasteurizing  temperature,  substantially 
as  described. 

">.  The  process  of  pasteurizing  bottled  66 
beverages  consisting  in  moving  the  bottles 
with  their  necks  downward  vertically 
through  a  falling  spray  of  hot  liquid  till 
their  contents  are  brought  to  pasteurizing 
temperature,  Substantially  as  described.  60 

In   witness  whereof  we  hereto  affix  our 
signatures  in  presence  of  two  witnesses. 

AUGUST  S.  LINDEMANN. 
HENRY  F.  STOCK. 

Witnesses: 

€HAS.  L.  Goss, 
BERNARD  C.  ROLOFF. 


\nr,  I3l\ 


OO'S 


W.  H.  PARK. 

PASTEURIZING  PROCESS. 

APPLICATION  PILED  FEB.  1,  1911. 


1,009,686. 


Patented  Nov.  21, 1911. 


J> 


J) 


c 


Attest: 


by 


Inventor: 


Atty 


COLUMBIA  Pl^NCXJUAl-M  CO..  WASHINGTON.  D.  C. 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM  H.   PARK,   OP  NEW  YORK,  N.  T. 
PASTEURIZING  PROCESS. 


1,009,686. 


Specification  of  letters  Patent.        Patented  Nov.  21,  1911. 

Application  filed  February  1,  1911.     Serial  No.  605,903. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  WILLIAM  H.  PARK, 
a  citizen  of  the  United  States,  and  a  resident 
of  the  borough  of  Manhattan,  in  the  county 
5  of  New  York,  city  and  State  of  New  York, 
have  invented  certain  new  and  useful  Im- 
provements  in   Pasteurizing   Processes,    of 
which  the  following  is  a  specification. 
The   invention    relates    to    a    process    of 

10  pasteurizing  milk  and  other  liquids,  and  its 
objects  are  among  others,  to  provide  a  proc- 
ess whereby  the  liquid,  after  being  heated 
to  a  pasteurizing  temperature  may  be  main- 
tained at  that  temperature  for  a  sufficient 

15  period  to  insure  the  thorough  elimination  of 
bacteria  while  flowing  continuously  from 
the  heating  apparatus  to  the  cooler  or  other 
receptacle,  and  to  insure  its  operation 
against  accidental  or  intentional  interrup- 

20  tion. 

It  will  be  understood  that  it  is  desirable 
to  have  the  pasteurizing  operation  con- 
tinuous and  the  flow  of  the  liquid,  into  the 
apparatus,  through  the  apparatus  for  main- 

25  taining  it  for  a  sufficient  time  at  the  proper 
temperature,  through  the  cooler — if  such  a 
device  is  used — and  to  the  receptacle  in 
which  it  is  to  be  transported,  continuous,  so 
that  it  is  only  necessary  for  the  operators 

30  to  feed  the  milk  at  one  end  of  the  appa- 
ratus and  withdraw  it  from  the  other  in 
order  to  secure  its  thorough  pasteurization. 
All  unnecessary  delay  is  thus  avoided,  and 
the  handling  of  the  liquid  intermediate  the 

35  beginning  and  the  end  of  the  process  is  ob- 
viated. Owing  to  the  fact,  however,  that 
the  movements  of  liquid  in  passing  through 
containers  of  considerable  area  cannot  be 
controlled  by  ordinary  mechanical  means, 

40  and  is  affected  in  various  ways  by  fric- 
tion between  it  and  the  walls  and  other 
parts  of  the  container,  it  has  not  hitherto 
been  possible  in  an  apparatus  providing  for 
the  continuous  flow  of  the  liquid  to  prevent 

45  some  of  the  said  liquid  from  passing  there- 
through quicker  than  is  desired;  and  this 
difficulty  gives  rise  to  uncertainty  of  a 
thorough  pasteurization  of  all  the  liquid, 
rendering  the  process  to  a  great  extent  in- 

50  effective  and  undependable. 

In  view  of  the  fact  that  milk  and  other 
liquids  intended  for  human  consumption 
are  often  impregnated  with  germs  of  disease, 
the  importance  of  providing  a  process  which 


will  insure  that  none  of  the  liquid  has  es-  55 
caped  the  pasteurization  will  be  understood. 

While  the  process  herein  described  is  of 
great  value  in  an  apparatus  consisting  of  a 
heater  and  retaining  holder  and  a  cooler, 
it  must  not  be  understood  that  its  use  is  60 
limited  to  such  an  apparatus,  since  the 
process  may  be  carried  out  in  any  suitable 
apparatus — whether  provided  with  a  heater 
or  a  cooler  forming  a  part  thereof,  or  not — 
and  that  the  liquid  may  be  heated  in  any  65 
desired  manner,  and  caused  to  flow  to  any 
desired  receptacle  after  being  subjected  to 
the  action  of  this  process. 

In  the  accompanying  drawings,  I  have 
illustrated  an  apparatus  by  which  the  proc-  70 
ess  may  be  carried  out,  and  in  these  draw- 
ings, Figure  1  is  a  vertical  medial  section 
of  such  an  apparatus,  and  Fig.  2  is  a  hori- 
zontal cross  section  of  the  same  on  the  line 
2 — 2  of  Fig.  1,  looking  in  the  direction  indi-  75 
cated  by  the  arrows. 

In  order  to  explain  the  process  I  will  de- 
scribe the  action  of  the  apparatus,  shown 
in  the  drawings,  in  which  A  represents  a 
cylindrical  holder  provided  with  annular  80 
horizontal  flanges  D2  secured  to  the  inner 
wall  of  the  holder  and  projecting  slightly 
upward.  The  purpose  of  these  flanges  is 
to  prevent  the  liquid  from  gravitating  to- 
ward the  bottom  of  the  holder  along  its  85 
walls.  I  have  found  by  careful  experiment 
that  there  is  a  tendency  of  the  liquid  in 
the  holder  to  gravitate  more  rapidly  along 
the  walls  than  in  the  interior  of  the  body 
of  liquid  therein.  This  is  due  to  the  fact  90 
that  the  cooling  of  the  liquid  begins  at  the 
walls  and  that  as  soon  as  the  liquid  near  the 
walls  is  cooled  it  will  start  to  gravitate  to- 
ward the  bottom  of  the  holder  for  the  rea- 
son that  the  lowering  of  its  temperature  95 
increases  its  specific  gravity  relative  to  the 
liquid  on  the  same  level  in  the  interior.  The 
flanges  D2  will  tend  to  prevent  this  action 
and  give  the  cooling  liquid  at  the  walls  an 
inward  and  slightly  upward  movement.  100 

The  supply  pipe  J  is  provided  with  a 
valve  J'  by  which  the  flow  of  liquid  to  the 
holder  may  be  regulated  so  as  to  provide  for 
the  filling  and  emptying  thereof  at  a  rate 
that  will  insure  proper  pasteurization.  By  105 
making  the  depending  outlet  tube  of  the  re- 
ceptacle G  of  the  proper  size  and  capacity, 
however,  this  result  may  be  accomplished 


1,009,686 


without  the  use  of  a  valve,  and  in  this  case 
a  more  rapid  flow  of  liquid  than  is  desired 
cannot  be  caused. 

The  outlet  is  through  the  pipe  H  leading 
5  from  the  bottom  of  the  holder  to  a  point 
near  the  top  thereof,  and  provided  with  a 
branch  pipe  H'  extending  through  the  wall 
of  the  holder  and  adapted  to  be  used  for 
the  filling  of  any  suitable  receptacle.  In 

10  order  that  all  siphoning  action  of  this  pipe 
may  be  avoided,  its  upper  end  extends  above 
the  outlet  level  and  is  open.  It  will  be  seen 
that  when  the  liquid  rises  to  the  level  of  the 
branch  pipe  H',  it  will  begin  to  flow  out 

15  from  the  bottom  of  the  holder  through  this 
pipe  and  will  continue  to  flow  out  as  long  as 
the  liquid  is  supplied  to  the  holder.  When 
the  supply  ceases,  the  liquid  remaining  in 
the  holder  may  be  siphoned  out  by  stop- 

20  ping  the  upper  end  of  the  pipe  H,  or  dis- 
charged through  the  outlet  E  in  the  extreme 
bottom  of  the  holder,  which  is  ordinarily 
closed  by  the  valve  E'.  This  outlet  is  also 
useful  in  the  operation  of  cleaning  the 

25  holder  and,  where  the  contents  are  siphoned 
out,  for  draining  the  bottom  thereof.  The 
pipe  H'  joins  the  pipe  E2  at  its  lower  end, 
and  this  pipe  may  be  provided  with  a  sight 
glass  E3  in  order  that  the  operator  or  in- 

30  spector,  under  whose  supervision  the  pas- 
teurization is  carried  on,  may  be  sure  that 
no  liquid  is  being  discharged  through  this 
pipe  during  the  normal  operation  of  the 
apparatus.  The  pipe  E2  is  provided  with 
#  joint  secured  by  a  collar  E*  and  the  pipe 
H'  with  a  similar  collar-secured  joint  H2,  in 
order  that  they  may  be  removed  for  thor- 
ough cleansing  and  for  transportation  pur- 
poses. 

The  receptacle  G  is  positioned  and  sup- 
ported upon  a  cross-piece  L  secured  to  the 
walls  of  the  holder  and  extending  diametri- 
cally across  the  same.  This  receptacle  is 
provided  with  an  overflow  pipe  M,  and  this 

45  pipe  may  be  used  for  the  purpose  of  pre- 
venting an  overflow  from  the  said  recep- 
tacle in  case  the  operator  fails  to  observe 
the  influx  of  liquid  and  regulate  it  so  that 
the  pipe  J  will  not  supply  liquid  faster  than 

50  it  can  escape  through  the  neck  G2.  This 
pipe  M  extends  through  the  wall  of  the 
holder  and  may  be  arranged  to  discharge 
the  liquid  overflowing  through  it  into  any 
suitable  receptacle  or  to  convey  it  back  to 
?  the  holder  or  the  source  of  supply. 

At  times,  instead  of  subjecting  the  liquid 
to  a  moderate  heat  for  a  comparatively  long 
period,  it  is  desirable  to  subject  it  to  a 
higher  temperature  for  a  shorter  period. 
'  Thus,  for  instance,  it  is  common  practice  to 
subject  liquid  to  a  temperature  of  150  de- 
grees for  thirty  minutes  or  to  a  temperature 
of  160  degrees  or  more  for  fifteen  minutes, 
and  the  period  will  vary  in  an  inverse  ratio 
of  the  temperature  within  prescribed  limits. 


25 


40 


In  the  case  last  mentioned  it  is,  of  course, 
desirable  to  have  the  holder  so  arranged 
that  the  liquid  entering  it  will  be  discharged 
therefrom  after  a  shorter  period,  and  I  have 
therefore  provided  the  branch  pipe  H5  made  70 
in  two  sections  about  half-way  between  the 
bottom  of  the  holder  and  the  upper  outlet. 
This  branch  pipe  extends  through  the  wall 
of  ~the  holder  and  communicates  with  the 
outside  discharge  pipe  H'.  It  is  also  con-  75 
trolled  by  a  valve  H°,  so  that  it  can  be  closed 
when  the  upper  outlet  is  used,  and  the  outer 
portion  of  the  pipe  is  made  detachable  by 
means  of  a  joint  secured  by  the  collar  H7. 
Through  the  use  of  this  valve-controlled  80 
branch  pipe  the  liquid  may  be  discharged 
below  the  normal  outlet  when  desired. 

It  will  be  apparent  that  the  apparatus 
above  described  is  not  essential  to  the  carry- 
ing out  of  the  process  herein  described  and  85 
claimed,  and  that  other  apparatus  may  be 
employed,  or  some  of  the  apparatus  dis- 
pensed with,  and  its  function  manually  per- 
formed.    I  prefer,  however,  to  use  the  ap- 
paratus described  and  shown  for  the  purpose  90 
of  effectuating  the  process. 

It  is  for  the  purpose  of  insuring  the 
proper  performance  of  the  requirements 
hereinbefore  stated  automatically  and  with- 
out the  possibility  of  accidental  or  inten-  95 
tional  interference  therewith  that  the  proc- 
ess which  forms  the  subject  matter  of  this 
application  is  principally  designed. 

In  the  apparatus  illustrated  in  the  draw- 
ings, the  liquid,  after  being  heated  to  the  100 
desired  temperature,  is  caused  to  pass  into 
the  cylindrical  holder  A  through  the  pipe  J 
which  enters  through  the  wall  of  the  said 
holder  below  said  cover  A'  and  has  its  dis- 
charge end  connected  with  the  pan  G  by  105 
means  of  a  collar  G'  in  the  side  of  said  pan 
which  receives  it.     The  principal  object  of 
having  the  liquid  received  by  the  pan  G  on 
entering  the  holder  is  to  prevent  an  over- 
supply  and  to  avoid  undue  pressure  on  the  110 
spreader  by  the  entering  stream.     The  pan 
may  be  observed  by  removing  the  cover,  or 
the  cover  may  be  made  of  transparent  ma- 
terial, or  entirely  omitted  in  order  that  the 
depth  of  the  liquid  therein  may  be  ascer-  115 
tained.     From  the  pan  G  the  liquid  passes, 
through  the  depending  outlet  tube  G2  down 
to  the  float  B,  which  in  the  usual  operative 
condition  of  the  apparatus  is  immediately 
below  the  said  tube,  since  the  level  of  liquid  120 
in  the  holder  must  be  such  as  to  raise  it  to 
this  point  before  there  can  be  any  discharge. 

When  the  holder  is  first  filled  the  float 
rises  from  the  bottom  as  the  level  of  liquid 
rises,  and  in  this  operation  the  annular  125 
flange  K  concentrically  arranged  with  re- 
spect to  the  float  on  the  upper  surface  of 
said  float  receives  the  liquid  discharged  from 
the  tube  G'  and  checks  its  tendency  to 
splash  against  the  sides  of  the  holder  by  130 


1,009,686 


causing  a  pool  to  be  formed.  Small  open- 
ings K'  are  located  at  intervals  along  the 
lower  edge  of  the  flange  K  for  the  purpose 
of  permitting  all  of  the  liquid  therein  to 
5  flow  out. 

The  float  is  provided  with  a  plurality  of 
spacers  D  extending  radially  therefrom  and 
preferably  located  90  degrees  apart,  so  as 
to  space  the  said  float  from  the  walls  of  the 

10  holder  and  maintain  its  position  in  the  cen- 
ter thereof.  The  extremities  of  the  spacing 
arms  D  are  drawn  downwardly  to  form  de- 
pending portions  D',  and  the  lower  ends  of 
these  depending  portions  are  inwardly 

15  curved.  The  object  of  this  provision  is  to 
prevent  the  spacers  from  catching  over  or 
under  the  annular  flanges  D2.  A  sharp  cor- 
ner is  also  avoided  in  bending  the  parts  D' 
downward  so  that  the  angle  will  readily 

20  pass  over  the  inner  edges  of  the  flanges.  An 
annular  horizontal  flange  or  rim  C  is  also 
provided  at  the  outer  edge  of  the  upper  sur- 
face of  the  float,  and  extends  approximately 
half  the  distance  from  the  said  outer  edge 

25  to  the  walls  of  the  holder.  The  object  and 
purpose  of  this  flange  is  to  give  the  liquid 
flowing  from  the  medial  part  of  the  convex 
upper  surface  of  the  float  a  horizontal  direc- 
tion and  provide  a  surface  in  addition  to 

30  the  upper  surface  of  the  float  upon  which 
it  may  spread  and  by  which  it  will  be 
caused  to  enter  the  body  of  liquid  in  a  thin, 
slowly  flowing  body.  It  will  be  observed 
that  this  flange  C  is  so  formed  and  placed 

35  as  to  be  normally  slightly  submerged,  and 
the  object  of  this  provision  is  to  still  further 
check  the  outward  flow  of  the  liquid  before 
it  reaches  the  liquid  body  in  the  holder.  By 
these  means  the  liquid  is  received  and  caused 

40  to  spread  out  gently  upon  the  upper  surface 
of  the  liquid  body  in  the  holder,  without 
receiving  any  material  vertical  movement 
either  through  its  initial  movement  on  enter- 
ing the  holder  or  through  contact  with  the 

45  walls  or  other  parts  thereof.  The  result  is 
that  the  liquid  entering  the  holder  remains 
on  the  top  of  the  liquid  body  and  as  it  cools, 
and  its  specific  gravity  is  thereby  increased, 
settles  toward  the  bottom,  fresh  and  warmer 

50  liquid  flowing  in  above  it  constantly.  It  is, 
therefore,  only  necessary  to  gage  the  flow 
of  liquid  into  the  holder  so  that  it  will  fill 
and  empty  once  in  each  half  hour — or  other 
predetermined  time — in  order  to  insure  that 

55  each  particle  entering  the  holder  shall  re- 
main therein  substantially  throughout  the 
full  period  and  be  discharged  therefrom 
only  after  it  has  been  subjected  to  the  de- 
sired temperature  for  the  proper  period  of 

60  time.  The  float  is  provided  with  a  loop 
B*  by  which  it  may  be  raised  from  the  bot- 
tom of  the  holder  and  removed,  if  desired. 


It  will  be  observed  that  in  the  operation 
of  this  process  variation  in  the  specific  grav- 
ity of  the  liquid  due  to  slight  difference  in  65 
temperature  is  utilized  to  secure  the  gradual 
passage  of  each  drop  through  the  holder, 
and  that  in  the  apparatus  shown  this  action 
is    inaugurated  by  the   deposition    of    the 
freshly  heated  liquid  in  such  a  manner  that  70 
because  of  the  inferior  gravity  it  will  spread 
out  over  the  top  of  the  liquid  body.    Auxil- 
iary means,  such  as  baffle  plates  and  flanges, 
may  be  employed  in  carrying  out  the  process 
to  further  protect  the  flow  of  liquid  by  its  75 
thermal  gravity   from  being  disturbed  or 
interrupted. 

What  I  claim  is : 

1.  The  herein- described  process  of  steriliz- 
ing liquids  which  consists  in  first  heating  80 
and  then  spreading  the  liquid  upon  the  upper 
surface  of  a  body  of  liquid  having  a  mean 
lower  temperature  in  such  a  manner  as  to 
prevent    vertical    movement    thereof,    and 
withdrawing  the  liquid  from  the  lower  part  85 
of  said  body  at  a  rate  not  exceeding  the 
rate  of  inflow,  whereby  each  atom  of  the 
liquid  is  caused  to  gravitate  gradually  from 
the  top  to  the  point  of  withdrawal  through 
the  body  by  reason  of  its  relative  thermal  90 
specific  gravity  and  is  retained  therein  a 
period  of  time  substantially  equal  to  the 
time  required  for  the  entire  body  to  be  with- 
drawn. 

2.  The  herein  described  process  of  steriliz-  9  5 
ing  liquids  which  consists  in  first  heating 
the    liquid    and    then    causing    it    to    flow 
through  a  holder  by  gravity  and  to  be  de- 
tained therein  for  a  given  period  determined 

by  the  period  required  for  the  discharge  of  100 
substantially  all  the  liquid  in  said  holder, 
the  relative  time  of  discharge  of  said  liquid 
with  respect  to  that  preceding  and  follow- 
ing it  being  determined  by  its  relative  spe- 
cific gravity  due  to  temperature.  105 

3.  The  process  of  sterilizing  liquids  here- 
in described  which  consists  in  maintaining 
a  body  of  the  liquid  of  predetermined  vol- 
ume in  a  container,  said  volume  being  de- 
termined by  the  period  of  time  required  for  110 
it  to  pass  out  of  said  container,  and  flowing 
heated  liquid  upon  the  upper  surface   of 
the  said  body  in  such  a  manner  that  it  is 
spread  out  horizontally  thereon,  and  with- 
drawing the  liquid  from  the  lower  part  of  115 
said  container  at  the  same  rate  as  the  rate 

of  influx. 

Witness  my  hand  this  20th  day  of  Jan- 
uary, 1911,  at  the  city  of  New  York,  in  the 
county  and  State  of  New  York. 

WILLIAM  H.  PARK. 
Witnesses : 

E.  W.  SCHEER,  Jr., 
ALAN  C.  MCDONNELL,. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


i,  on, 


C.  H.  LOEW  &  A.  BUETSCHI. 

PASTEUEIZEB. 
APPLICATION  FILED  DEO.  30,  1909. 


Patented  Feb.  20, 1912. 

3  SHEETS-SHEET  1. 


COLUMBIA   )'!".' 


C.  H.  LOEW  &  A.  RUETSCHI. 

PASTEURIZER. 
APPLIOATIOH  FILED  DEO.  30,  1909. 


1,017,777. 


Patented  Feb.  20, 1912. 

3  SHEETS-SHEET  3. 


COLUMBIA   PLANOORAPN   CO..  WA'HINOTON.  O.  C. 


C.  H.  LOEW  &  A.  RUETSCHI. 

PASTEURIZER. 
APPLICATION  PILED  DEC.  30,  1909. 


1,017,777. 


Patented  Feb.  20, 1912. 


3  SHEETS-SHEET  3. 


47 


401 


40O 


200 


<•*  Inventors 


(R 


..   ^UANOORAPH  CO..WASH1NOTON.  l>.  C. 


UNITED  STATES  PATENT  OFFICE. 


CHARLES  H.  LOEW,  OF  LAKEWOOD,  AND  ARNOLD  RTJETSCHI,  OF  CLEVELAND,  OHIO, 
ASSIGNORS  TO  THE  LOEW  MANUFACTURING  COMPANY,  OF  CLEVELAND,  OHIO,  A 
CORPORATION  OF  OHIO. 

PASTEURIZER. 


1,017,777. 


Specification  of  Letters  Patent.          Patented  Feb.  20,  1912. 

Application  filed  December  30,  1909.     Serial  No.  535,700. 


To  all  whom  it  may  concern: 

Be  it  known  that  we,  CHARLES  H.  LOEW 
and  ARNOLD  EUETSCHI,  citizens  of  the  United 
States,  the  said  CHARLES  H.  LOEW  residing 
5  at  Lakewood,  Cuyahoga  county,  Ohio,  and 
the  said  ARNOLD  RUETSCHI  residing  at  Cleve- 
land, Cuyahoga  county,  Ohio,  have  invented 
certain  new  and  useful  Improvements  in 
Pasteurizers,  of  which  the  following  is  a 

10  specification. 

This  invention  relates  to  apparatus  in- 
tended primarily  to  be  employed  in  the  pas- 
teurization of  beer  in  bottles  and  its  novelty 
consists  in  the  construction  and  adaptation 

15  of  the  parts  as  will  be  more  specifically  here- 
inafter pointed  out. 

In  the  drawings  Figure  1  is  a  top  plan 
view  of  an  apparatus  embodying  the  inven- 
tion; Fig.  2  is  a  partial  vertical  section  on 

20  the  plane  of  the  line  2 — 2  in  Fig.  1  and  an 
elevation  of  the  parts  back  of  the  section 
plane;  Fig.  3  is  a  plan  view  of  the  parts 
beneath  the  plane  3 — 3  in  Fig.  2 ;  Fig.  4  is  a 
vertical  circular  section  through  the  water 

25  pans  along  the  line  4 — 4  in  Fig.  3;  Fig.  5  is 
an  elevation  of  the  transverse  portion  and  a 
vertical  section  of  adjacent  parts;  Fig.  5* 
is  a  detail  sectional  view  showing  the  parti- 
tion between  the  two  compartments  of  the 

30  casing  and  the  overflows  from  said  compart- 
ments; Fig.  6  is  a  horizontal  section  on  the 
plane  of  the  line  6 — 6  in  Fig.  2  and  a  plan 
view  of  the  parts  beneath  that  plane ;  Fig.  7 
is  a  detail  of  the  revolving  carrier  on  a  small 

35  scale;  Fig.  8  is  an  elevation  of  the  outside 
of  the  apparatus  when  the  parts  are  assem- 
bled and  Fig.  9  is  a  vertical  circular  section 
through  the  pans  along  the  line  9 — 9  in 
Fig.  3. 

40  In  the  drawings  10  is  the  shell,  or  outer 
casing,  of  the  apparatus  made  preferably  of 
sections  of  sheet  metal  secured  together  in 
any  usual  manner  and  of  a  generally  circu- 
lar or  polygonal  outline  in  cross  section.  It 

45  is  provided  with  a  bottom  11  and  top  12  so 
that  it  has  a  cylindrical  shape  and  at  one 
side  it  is  provided  with  a  suitable  aperture 
13  so  that  access  may  be  had  to  the  revolv- 
ing truck  or  carrier  which  it  is  adapted  to 

50  contain.  At  a  convenient  place  on  its  outer 
surface  it  is  provided  with  an  offset  chamber 
indicated  at  14  adapted  to  contain  a  portion 


of  the   power   transmitting   mechanism   as 
hereinafter  described.    T-shaped  radial  ribs 
15  serve  to  stiffen  arid  strengthen  the  struc-  55 
ture. 

At  suitable  intervals  along  the  bottom  of 
the  casing  and  near  its  vertical  shell,  are  ar- 
ranged bearings  20  adapted  to  support  roll- 
ers 21  provided  with  shafts  22.  The  longi-  60 
tudinal  axes  of  the  rollers  and  their  shafts 
are  preferably  radially  arranged  with  re- 
spect to  the  vertical  axes  of  the  shell  10  and 
the  rollers  themselves  are  preferably  frusto- 
conical  in  shape  with  their  smaller  ends  65 
pointing  inwardly.  These  rollers  are  adapt- 
ed to  serve  as  rolling  supports  for  the  re- 
volving truck  or  carrier  on  which  the  beer 
bottles  are  placed  during  the  pasteurizing 
operation.  70 

The  revolving  truck  or  carrier  comprises 
an  inner  cylindrical  or  polygonal  shell  30, 
divided  by  horizontal  partitions  31  and 
radially  arranged  vertical  partitions  32  into 
a  series  of  compartments  each  one  of  which  75 
is  adapted  to  receive  a  tray  33  in  which  are 
placed  the  bottles  34  of  beer  to  be  treated. 
The  truck  or  carrier  is  provided  with  a 
horizontal  annulus  35  along  its  lower  edge 
and  which  annulus  is  provided  with  teeth  80 
36  forming  a  large  gear  firmly  secured  to 
or  made  integral  with  such  truck.  The 
teeth  36  are  adapted  to  mesh  with  the  teeth 
of  a  pinion  37  arranged  in  the  offset  cham- 
ber 14.  Beneath  the  annulus  35  is  a  pro-  85 
jecting  annular  rib  38  having  its  lower  edge 
sloping  obliquely  inward  to  engage  the 
frusto-conical  surfaces  of  the  rollers  21. 
This  construction  prevents  the  truck  from 
tipping  outwardly  and  serves  to  keep  it  in  90 
circular  adjustment. 

The  water  supply  system  is  arranged  im- 
mediately beneath  the  top  12  of  the  casing 
10  and  above  the  revolving  truck  or  carrier. 
It  comprises  a  series  of  pans  or  chambers  41,  95 
42,  43,  44,  45,  46,  and  47  arranged  in  circular 
succession  and  suitably  secured  to  the  top  or 
sides  of  the  casing  in  any  usual  manner. 
Each  pan  has  a  perforated  bottom  400  and 
each  pan  communicates  with  the  adjacent  100 
pan  by  means  of  lateral  apertures  indicated 
at  401.  The  pans  41,  43,  45  and  47  are  some- 
what deeper  than  the  others.  The  pan  44  is 
supplied  with  hot  water  from  a  suitable 


1,017,777 


source  of  supply  through  a  pump  indicated 
at  48  and  a  pipe  480  leading  therefrom  to 
the  pan.  The  pans  41  and  47  are  each  sup- 
plied with  cold  water  through  pipes  410  and 
5  470  connected  to  a  source  of  water  supply, 
for  instance  the  city  water  mains.  A  pump 
indicated  at  49  and  pipe  490  leading  there- 
from to  the  pans  42  and  46  serve  to  keep  the 
cold  water  in  circulation. 

10  A  diaphragm  or  partition  50  vertically 
arranged  across  the  casing  serves  to  divide 
the  space  within  the  carrier  into  two  com- 
partments. This  partition  abruptly  drops 
at  51  when  it  reaches  the  inner  drum  30  of 

15  the  carrier  and  extends  radially  to  the  outer 
casing  10  beneath  the  plane  of  movement  of 
the  geared  annulus  35,  so  that  while  it 
divides  the  bottom  portion  of  the  casing  into 
two  chambers,  it  divides  only  the  portion  of 

20  the  casing  inside  the  carrier  into  two  cham- 
bers above  the  plane  of  such  movement. 
This  partition  is  of  any  suitable  material 
preferably  of  sheet  metal,  but  is  provided 
with  a  sheathing  of  asbestos  or  similar  non- 
25  conducting  material  indicated  at  52.  Re- 
ferring to  Figs.  3  and  4,  it  will  readily  be 
seen  that  this  partition  practically  divides. 
the  apparatus  into  a  chamber  A  substan- 
tially coincident  with  the  circular  extent  of 

30  the  hot  water  pan  44  and  into  another  cham- 
ber B  smaller  than  this. 

The  power  transmitting  mechanism  com- 
prises the  following  parts:  60  is  a  motor  of 
any  suitable  size  and  construction  mounted 

35  in  a  housing  61  on  the  top  of  the  apparatus. 
62  is  its  main  shaft  carrying  a  driving  pin- 
ion 63  adapted  to  mesh  with  a  spur  gear  64 
mounted  on  a  shaft  65  on  which  is  secured  a 
miter  gear  66  adapted  to  mesh  with  a  similar 

40  miter  gear  67  mounted  upon  and  adapted  to 
rotate  a  vertical  shaft  68  located  in  suitable 
bearings  in  the  frame  of  the  apparatus. 
Near  its  lower  end  this  shaft  68  carries  a 
pinion  69  which  meshes  with  and  drives  two 

45  pinions  one  600  adapted  to  drive  the  cold 
water  pump  indicated  at  49  and  the  other 
601  adapted  to  drive  the  hot  water  pump 
indicated  at  48,  the  shafts  602  and  603  of 
these  pumps  being  adapted  to  rotate  in  suit- 

50  able  bearings  formed  in  brackets  604  and 
and  605  extending  from  a  framework  606 
which  surrounds  the  shaft  68. 

To  the  upper  end  of  the  shaft  68  is  se- 
cured a  pinion  607  which  meshes  with  and 

55  drives  a  gear  608  the  shaft  609  of  which  is 
provided  with  a  worm  610  which  meshes 
with  a  worm  gear  611  the  shaft  612  of  which 
through  two  beveled  gears  613  and  614  ro- 
tates a  shaft  615  arranged  outside  of  the  cas- 

60  ing  10  and  upon  the  lower  end  of  which  is 

mounted  the  pinion  37  which  meshes  with 

the  teeth  36  of  the  annulus  and  so  rotates 

the  revolving  truck  or  carrier. 

The  mode  of  using  the  apparatus  is  as 

65  follows:  The  motor  60  is  first  started  to 


actuate  the  power  transmitting  mechanism. 
This,  operating  through  the  described  train 
of  mechanism,  causes  the  revolving  truck  or 
carrier  slowly  to  revolve  on  its  rollers  21 
inside  of  the  casing  10,  and  actuates  the  hot  >JQ 
and  cold  water  pumps  48  and  4-9.     At  the 
same   time  cold   water   is   turned   into  the 
pipes  410  and  470  from  the  city  mains.    The 
parts  are  so  proportioned  that  the  carrier 
revolves  very  slowly,  and  in  practice  in  the   75 
described  apparatus  it  revolves  only  once  an 
hour.    The  hot  water  pump  48  is  then  con- 
nected to  the  source  of  hot  water  supply. 
Preferably  the  bottom  of  the  chamber  A  is 
used  for  that  purpose  water  being  supplied   go 
thereto  in  suitably  quantity  and  heated  In- 
steam  supplied  through  a  pipe  passing  into 
the  same,  as  shown  at  a;  in   Fig.  8.    The 
hot  water  is  by  means  of  the  pump  48  de- 
livered to  the  pan  or  chamber  44.    By  means  §5 
of  a  thermostat  stationed  at  a  suitable  place 
in  the  current  of  water  the  steam  delivery    . 
can  readily  be  automatically  controlled  and 
the  water  in  this  pan  maintained  at  any  de- 
sired temperature.    This  is  a  usual  expedient   90 
in  the  art  and  needs  no  further  description. 
The  water  in  this  pan  should  be  kept  at 
above  a  pasteurizing  temperature  because  it 
parts  with  some  of  its  heat  rapidly  as  will 
presently  be  described.     The  cold  water  is  95 
delivered  to  the  pans  41  and  47  by  the  pipes 
described.    The  hot  water  is  delivered  to  the 
pan  44.     From  this  latter  pan  it  passes  at 
either  end  through  the  apertures  401  to  the 
pans  43  and  45,  and  when  these  pans  are   100 
filled  it  flows  into  the  pans  42  and  46  where 
it  meets  the  cold  water  from  the  pans  41 
and  47.    By  this  arrangement  as  the  bottoms 
of  all  the  pans  are  perforated  there  is  a 
constant  spray  or  series  of  jets  of  hot  water  105 
descending  from  the  pan  44  upon  the  carrier 
and  consequently  upon  the  bottles  which,  it 
contains.     There  is  likewise  a  similar  con- 
stant spray  of  relatively  cold  water  descend- 
ing from  the  pans  41  and  47,  and  inasmuch   no 
as  the  supply  of  water  to  the  pans  41,  44  and 
47  is  greater  than  the  amount  that  will  pass 
through  the  bottoms  of  said  pans,  it  will  be 
evident  that  the  water  will   overflow   into 
the  pans  42,  and  43.  and  consequently  the   115 
water  from  both  the  pan  44  on  the  one  hand 
and  the  pans  41  and  47  on  the  other  mingle 
and  mix  in  the  pans  42  and  43  on  the  one 
side  and  45  and  46  on  the  other  there  is  a 
similar   constantly   descending  spray    from  120 
each  of  these  pans,  the  water  in  the  pans  42 
and  46  being  warmer  than  that  in  the  pans 
41  and  47  and  the  water  in  the  pans  43  and 
45  being  wanner  than  that  in  the  pans  42 
and  46  and  cooler  than  that  in  the  pan  44.   125 
The  water  from  the  pans  41,  42  and  43  on 
the  one  side  and  the  pans  47.  46  and  45  on 
the  other  side  of  the  door  13  collects  in  the 
bottom  of  the  compartment  B  and  is  raised 
by  the  pump  49  and  delivered  to  the  pans  13C 


1,017,777 


42  and  46.  As  it  mingles  in  the  bottom  of 
the  tank  it  is  of  about  the  temperature  of 
the  water  in  these  pans  and  it  is  there  de- 
livered in  the  interests  of  economy.  It  will 
6  thus  be  seen  that  the  hot  water  in  compart- 
ment A  is  constantly  in  circulation,  the 
water  in  the  pan  44  being  kept  at  a  sub- 
stantially uniform  temperature  and  that  the 
colder  water  in  compartment  B  is  constantly 

10  in  circulation,  but  that  there  are  three  zones 
of  falling  water  on  each  side  of  this  com- 
partment, being  zones  of  gradually  increas- 
ing temperature  on  the  one  side  and  gradu- 
ally diminishing  temperature  upon  the  other 

15  side.     Suitable  overflows,  as  a  and  6,   (see 

Fig.  5*)  are  provided  at  the  bottom  of  the 

casing  so  that  the  hot  and  cold  water  will 

not  pass  over  the  partition  50  and  mingle. 

The  water  supply  and  circulation  system 

20  having  been  established  and  supposing  the 
carrier  to  be  moved  in  the  direction  of  the 
arrows  as  indicated  in  Figs.  3  and  6,  the 
workman  places  the  bottles  of  beer  in  the 
trays  33  completely  filling  a  vertical  series 

25  of  compartments  in  the  carrier.  As  the  car- 
rier slowly  revolves  he  fills  the  next  vertical 
series  and  so  on.  As  the  carrier  revolves  it 
brings  this  series  of  compartments  first 
under  the  pan  41.  This  is  filled  with  cold 

30  water  which  is  descending  in  a  shower.  It 
would  usually  be  somewhere  about  70°  Fahr. 
and  would  have  no  injurious  effect  on  the 
bottles  which  would  probably  be  at  a  tem- 
perature of  from  45°  to  55°  Fahr.  By  the 

35  time  the  carrier  passed  completely  through 
this  zone  of  descending  water  the  bottles 
and  the  beer  within  them  would  be  of  sub- 
stantially that  same  temperature  of  70° 
Fahr.  As  the  carrier  continues  to  revolve  it 

40  brings  the  bottles  beneath  the  pan  42  and 
under  the  influence  of  the  water  descending 
ftierefrom  which  would  usually  be  at  a  tem- 
perature of  about  90°  Fahr.  The  carrier 
still  continuing  to  revolve,  the  bottles  are 

45  next  brought  beneath  the  pan  43  and  sub- 
jected to  the  action  of  the  water  descending 
therefrom  at  a  temperature  of  120°  Fahr. 
Then  passing  out  of  this  zone  the  bottles 
are  brought  beneath  the  pan  44  from  which 

50  the  water  descends  at  a  temperature  of 
about  140°  Fahr.  and  they  continue  to  be 
subjected  to  this  temperature  during  the 
whole  time  that  that  portion  of  the  carrier 
revolves  beneath  the  pan  44.  In  the  de- 

55  scribed  apparatus  this  takes  more  than  half 
an  hour  and  the  beer  is  completely  and  thor- 
oughly pasteurized  during  this  travel.  As 
the  carrier  continues  to  revolve  the  bottles 
pass  successively  beneath  the  pan  45  from 

60  which  the  water  descends  at  a  temperature 
of  above  120°  Fahr.  the  pan  40  from  which 
it  descends  at  a  temperature  of  about  90° 
Fahr.  and  the  pan  47  from  which  it  de- 
scends at  a  temperature  of  about  70°  Fahr., 

65  thus  gradually  cooling  it  to  the  temperature 


of  the  outside  air  or  of  the  bottling  house. 
As  the  series  of  vertical  compartments  con- 
taining the  pasteurized  beer  are  brought  op- 
posite the  door  13  the  trays  33  with  the 
bottles  are  removed  by  the  workman  who  70 
fills  the  compartments  with  a  fresh  lot  of 
bottles  to  be  treated.  The  horizontal  shelves 
of  the  carrier  on  which  the  trays  33  rest 
and  the  trays  themselves  are  perforated  so 
that  the  falling  water  coming  from  the  pans  75 
above  the  carrier  passes  from  one  shelf  and 
one  tray  to  the  one  beneath  it  and  the  bottles 
are  practically  in  a  Body  of  falling  water  all 
of  the  time  that  they  are  under  treatment. 

The  advantages  of  this  system  of  pasteuri-  80 
zation  are  considerable.    In  the  first  place  it 
combines  the  spraying  system  with  a  con- 
tinuous operation.    The  bottles  are  kept  un- 
moved in  substantially  the  same  horizontal 
plane  while  passing  through  the  successive  86 
zones  of  treatment  and  consequently  there 
is  no  liability  of  breakage  through  move- 
ment or  handling.     The  variation  in  tem- 
perature of  the  beer  is  so  gradual  that  the 
bottles  never  break  because  of  expansion  or  90 
contraction.     The  apparatus  is  placed  di- 
rectly on  the  floor  and  requires  no  recon- 
•struction  of  the  floors  or  walls  of  the  build- 
ing in  which  it  is  operated.    But  one  work- 
man, who  may  be  a  boy,  or  an  unskilled  la-  95 
borer,  can  readily  handle  all  of  the  bottles 
and  move  and  handle  more  than  one  at  a 
time,  usually  twenty-seven  in  a  tray  so  that 
much  time  and  labor  is  saved.     The  water 
employed  can  be  repeatedly  used.    The  hot  100 
water  has  not  lost  much  of  its  heat  when  it 
reaches  the  bottom  of  the  apparatus  and 
but  little  steam  is  required  to  restore  its 
initial   temperature.     The  division   of   the 
apparatus  into  two  compartments  also  saves  101 
heat.    The  cost  of  the  power  to  operate  the 
mechanism  is  much  less  than  that  required 
for  moving  flexible  carriers  through  large 
bodies  of  water.     Moreover  the  operations 
being  conducted  inside  of  one  casing  there  110 
is  little  escape  of  heat  through  conductivity. 

What  we  claim  as  new  is : 

1.  In  an  apparatus  of  the  class  described 
an  upright  casing,  a  drum  shaped  carrier 
horizontally  movable  therein,  the  bottom  of  115 
(he  carrier  being  arranged  above  the  floor  of 
the  casing,  a  transverse  partition  dividing 
the  space  within  the  carrier  drum  and  under 
the  carrier  into  compartments,  and  means 
for  supplying  a  pasteurizing  agent  at  differ-  120 
ent  temperatures  to  the  different  compart- 
ments and  to  the  articles  on  the  carrier  as 
the  same  pass  therethrough. 

2.  In  an  apparatus  of  the  class  described 

an  upright  casing,  a  drum  shaped  carrier  12? 
horizontally  movable  therein,  and  a  trans- 
verse partition  whereby  the  casing  is  divided 
into  two  compartments  in  the  space  inside 
of  the  carrier  drum  and  means  for  supply- 
ing water  at  different  temperatures  to  the  ' -33 


1,017,777 


different  compartments  and  to  the  articles 
on  the  carrier  as  said  carrier  passes  there- 
through. 

3.  In  an  apparatus  of  the  class  described 
5  an  upright  casing,  a  drum  shaped  carrier 
horizontally  movable  therein,  the  bottom  of 
the  carrier  being  arranged  above  the  floor 
of  the  casing,  and  a  transverse  partition  di- 
viding the  space  within  the  carrier  drum 

10  and  under  the  carrier  into  compartments 
and  means  for  supplying  water  at  different 
temperatures  to  the  different  compartments 
and  to  the  articles  on  the  carrier  as  said  car- 
rier passes  therethrough. 

15  4.  In  an  apparatus  of  the  character  de- 
scribed, a  series  of  water  containers  ar- 
ranged in  continuous  series,  means  for  dis- 
charging the  contents  of  each  container  in 
the  form  of  a  spray,  means  for  supplying 

20  hot  water  to  the  central  container  and  cold 
water  to  one  or  more  of  the  other  containers 
and  allowing  it  to  overflow  into  the  adjacent 
containers,  and  means  for  carrying  articles 
to  be  treated  through  such  spray. 

25  5.  In  an  apparatus  of  the  character  de- 
scribed, a  series  of  water  containers  arranged 
in  continuous  series,  means  for  discharging 
the  contents  of  each  container  in  the  form  of' 
a  spray,  means  for  supplying  hot  water  to 

30  the  central  container  and  cold  water  to  the 
terminal  containers,  and  means  for  carrying 
articles  to  be  treated  through  such  spray. 

6.  In  an  apparatus  of  the  character  de- 
scribed,  a    series   of  water   containers   ar- 

35  ranged  in  continuous  series,  means  for  dis- 
charging the  contents  of  each  container  in 
the  form  of  a  spray,  means  for  supplying 
hot  water  to  the  central  container  and  cold 
water  to  the  terminal  containers  and  water 

40  at  an  intermediate  temperature  to  the  inter- 
mediate set  of  containers,  and  means  for  car- 
rying articles  to  be  treated  through  such 
spray. 

7.  In  an  apparatus  of  the  character  de- 
45  scribed,  a  movable  carrier  and  a  system  for 

supplying  water  in  the  form  of  a  spray  to 
the  carrier  comprising  a  series  of  water  con- 
tainers provided  with  perforated  discharge 
openings,  and  means  for  supplying  hot 
**'  water  to  the  middle  one  of  the  series,  and 
cold  water  to  the  end  ones  of  the  series  and 
allowing  the  hot  and  cold  water  so  supplied 
to  mix  in  the  intermediate  ones  of  the  series. 

8.  In  an  apparatus  of  the  character  de- 
scribed, a  movable  carrier  and  a  system  for 
supplying  water  in  the  form  of  a  spray  to 
the   carrier   comprising   a   series   of   water 
containers   provided    with   perforated    dis- 
charge openings,  and  means  for  supplying 
hot  water  to  the  middle  one  of  the  series, 
and  cold  water  to  the  end  ones  of  the  series 
and   allowing  the   hot   and  cold   water  so 
supplied  to  mix  in  the  intermediate  ones  of 

„  the  series  in  combination  with  means  for 
'  using  the  hot  water  over  and  over  again. 


9.  In  an  apparatus  of  the  character  de- 
scribed, a  movable  carrier  and  a  system  for 
supplying  water  in  the  form  of  a  spray  tc 
the   carrier   comprising   a   series   of   water 
containers    provided    with   perforated   dis-   70 
charge  openings,  and  means  for  supplying 
hot  water  to  the  middle  one  of  the  series, 
and  cold  water  to  the  end  ones  of  the  series 
and   allowing  the   hot   and   cold   water  so 
supplied  to  mix  in  the  intermediate  ones  of  75 
the  series  in  combination  with  means  for 
using  the  hot  water  over  and  over  again  con- 
sisting of  a  collector  and  means  for  renew- 
ing the  initial  heat  of  the  hot  water  as  it  is 
returned  to  its  container.  so 

10.  In  an  apparatus  of  the  character  de- 
scribed, a  movable  carrier  and  a  system  for 
supplying  water  in  the  form  of  a  spray  to 
the  carrier  comprising  a  series  of  water  con- 
tainers provided  with  perforated  discharge  85 
openings,    and    means    for   supplying     hot 
water  to  the  middle  one  of  the  series,  and 
cold  water  to  the  end  ones  of  the  series  and 
allowing  the  hot  and  cold  water  so  supplied 

to  mix  in  the  intermediate  ones  of  the  series  90 
in  combination  with  means  for  using  the 
hot  water  over  and  over  again,  and  using 
the  water  mixed  in  the  intermediate  con- 
tainers over  and  over  again. 

11.  In  an  apparatus  of  the  character  de-  95 
scribed,  a  movable  carrier  and  a  system  for 
supplying  water  in  the  form  of  a  spray  to 
the  carrier  comprising  a  series  of  water  con- 
tainers provided  with  perforated  discharge 
openings,    and    means    for    supplying   hot  10i 
water  to  the  middle  one  of  the  series,  and 
cold  water  to  the  end  ones  of  the  series  and 
allowing  the  hot  and  cold  water  so  supplied 

to  mix  in  the  intermediate  ones  of  the  se- 
ries in  combination  with  means  for  using  10i 
the  hot  water  over  and  over  again,  and  using 
the  water  mixed  in  the  intermediate  con- 
tainers over  and  over  again,  the  means  in 
each  instance  consisting  of  collectors  and 
pumps.  11' 

12.  In  an  apparatus  of  the  character  de- 
scribed,, a  series  of  drip  pans  circularly  ar- 
ranged, means  for  supplying  the  pan  cen- 
trally arranged  with  hot  water,  the  pans  on 
each  side  of  it  with  water  at  a  lower  tern-   in 
perature,  the  pans  on  each  side  of  those 
with  water  at  yet  a  lower  temperature  and 
the  terminal  pans  with  cold  water  in  com- 
bination with  means  for  collecting  the  water 
from  the  central  pan  and  retui'ning  it  there-  12< 
to   after   renewing  its  initial  temperature, 
means  for  collecting  the  mixed  water  from 

all  the  other  pans  and  returning  it  to  two  of 
such  pans  one  on  each  side  of  the  central 
pan  and  further  means  for  preventing  the  12i 
mingling  of  the  water  falling  from  the  hot 
water  pan  and  the  other  pans  consisting  of 
a  partition  of  non-conducting  material  ar- 
ranged in  a  line  with  the  boundaries  of  the 
hot  water  pan,  and  means  for  presenting 


1,017,777 


articles  to  be  pasteurized  successively  to  the 
falling  water  of  different  temperatures. 

13.  In  an  apparatus  of  the  character  de- 
scribed, a  series  of  drip  pans  circularly  ar- 

5  ranged,  means  for  supplying  the  pan  cen- 
trally arranged  with  hot  water,  the  pans  on 
each  side  of  it  with  water  at  a  lower  tem- 
perature, the  pans  on  each  side  of  those  with 
water  at  yet  a  lower  temperature  and  the 

10  terminal  pans  with  cold  water  in  combina- 
tion with  means  for  collecting  the  water 
from  the  central  pan  and  returning  it  there- 
to after  renewing  its  initial  temperature  and 
means  for  collecting  the  mixed  water  from 

15  all  the  other  pans  and  returning  it  to  two 
of  such  pans  one  on  each  side  of  the  central 
pan,  further  means  for  preventing  the  min- 
gling of  the  water  falling  from  the  hot  water 
p_an  and  the  other  pans  consisting  of  a  par- 

20  tition  of  non-conducting  material  arranged 
in  a  line  with  the  boundaries  of  the  hot 
water  pan  and  an  overflow  device  for  each 
collector,  and  means  for  subjecting  mate- 
rials to  be  pasteurized  successively  to  the 

25  falling  water  of  different  temperatures. 

14.  In  an  apparatus  of  the  character  de- 
scribed, a  series  of  drip  pans  circularly  ar- 
ranged, means  for  supplying  the  pan  cen- 
trally arranged  with  hot  water,  the  pans  on 

30  each  side  of  it  with  water  at  a  lower  tem- 
perature, the  pans  on  each  side  of  those  with 
water  at  yet  a  lower  temperature  and  the 
terminal  pans  with  cold  water,  the  central 
pan  being  much  longer  circularly  than  the 

35  other  pans,  means  for  forming  the  water 
from  the  different  pans  into  sprays  of  differ- 
ent temperatures,  and  means  for  subjecting 
material  successively  to  the  sprays  of  dif- 
ferent temperature. 

40  15.  In  an  apparatus  of  the  character  de- 
scribed, a  series  of  drip  pans  circularly  ar- 
ranged, means  for  supplying  the  pan  cen- 
trally arranged  with  hot  water,  the  pans 
on  each  side  of  it  with  water  at  a  lower 

4^  temperature,  the  pans  on  each  side  of  those 
with  water  at  yet  a  lower  temperature  and 
the  terminal  pans  with  cold  water  in  combi- 
nation with  means  for  collecting  the  water 
falling  from  the  central  pan  and  separate 
means  for  collecting  the  water  falling  from 
the  other  pans,  and  means  for  subjecting 
articles  to  be  pasteurized  successively  to  the 
falling  water  from  the  different  pans. 

16.  In  an  apparatus  of  the  character  de- 
scribed, a  series  of  drip  pans  circularly  ar- 
ranged, means  for  supplying  the  pan  cen- 
trally arranged  with  hot  water,  the  pans  on 
each  side  of  it  with  water  at  a  lower  tem- 
perature, the  pans  on  each  of  those  with 
water  at  yet  a  lower  temperature  and  the 
terminal  pans  with  cold  water  in  combina- 
tion with  means  for  collecting  the  water 
falling  from  the  central  pan  and  separate 
means  for  collecting  the  water  falling  from 
1  the  other  pans  consisting  of  a  water  collect- 


ing chamber  divided  into  two  compartments 
along  a  line  coincident  with  the  lines  of 
contact  between  the  central  pan  and  its  ad- 
jacent pans,  and  means  for  subjecting  ar- 
ticles to  be  pasteurized  successively  to  the  70 
falling  water  from  the  different  pans. 

17.  In  apparatus    of    the    character    set 
forth,  the  combination  with  a  carrier  that 
rotates  on  a  substantially  vertical  axis,  of 
means  for  forming  a  spray  having  different  75 
temperatures  and  directing  such  spray    at 
different  temperatures  along  the    path    of 
travel  of  the  carrier  and  upon  said  carrier. 

18.  In  apparatus  of  the  character  set  forth, 
the  combination  with  a  carrier  that  rotates   go 
on  a  substantially  vertical  axis,  of  means  lo- 
cated above  the  carrier  and  conforming  gen- 
erally to  its  path  of  movement  for  spraying 
liquid  at  different  temperatures  along  the 
path  of  travel  of  the    carrier    and    down-   §5 
vvardly  upon  said  carrier. 

19.  In    apparatus    of    the    character    set 
forth,  the  combination  with  means  for  caus- 
ing two  spaced  streams  of  liquid  of  differ- 
ent temperatures  to  commingle,  means  'for   90 
forming  a  body  of  spray  therefrom  having 

a  gradually  varied  temperature  from  one 
portion  of  the  body  to  another,  and  means 
for  passing  material  through  the  body  of 
spray  thus  formed.  95 

20.  In    apparatus    of    the    character    set 
forth,  the  combination  with  spaced  conduits, 
of  .perforated  receptacles  for  receiving  sup- 
plies from  said  conduits,  means  for  supply- 
ing liquid  through  the  conduits,  means  for  100 
raising  the  temperature  of  one  supply  above 
that  of  the  other,  perforated  connections  be- 
tween the  receptacles,  in  which  the  over- 
flow from  said  receptacles  intermingle,  and 
means  for  passing  material  to  be  treated  be-   105 
neath    the    perforations    and    through    the 
spray  of  varied  temperature  formed  thereby. 

21.  In    apparatus    of    the    character    set 
forth,  the  combination  with  a  casing  and  a 
partition  separating  the  same  into  two  com-   no 
partments,  of  means  for  delivering  a  spray 

at  a  pasteurizing  temperature  into  one  of 
the  compartments,  means  for  delivering  a 
spray  at  a  lower  temperature  into  the  other 
compartment,  and  means  for  transporting  115 
material  to  be  pasteurized  first  into  the  com- 
partment having  the  spray  of  lower  tem- 
perature, thence  into  the  compartment  hav- 
ing the  spray  of  the  pasteurizing  tempera- 
ture, and  afterward  back  into  the  first  men-   120 
tioned  compartment. 

22.  In    apparatus    of    the    character    set 
forth,  the  combination  with  an  article  car- 
rier that  is  rotatable  on  a  substantially  verti- 
cal axis,  of  a  curved  spray-producing  means  125 
located  thereabove  and  discharging  down- 
wardly thereonto,  means  for  delivering  liq- 
uid at  a  comparatively  high  temperature  to 

the  central  portion  of  the  spray-producing 
means,  and  means  for  supplying  liquid  at  a   130 


1,017,777 


lower  temperature  to  the  end  portions  of 
said  spray-producing  means,  thereby  pro- 
viding a  field  of  spray  that  is  traversed  by 
the  article  carrier  and  that  has  end  portions 
5  cool  and  an  intermediate  portion  hot. 

23.  In    apparatus    of    the    character    set 
forth,  the  combination  with  an  article  car- 
rier that  is  rotatable  on  a  substantially  verti- 
cal axis,  of  a  curved  spray-producing  means 

10  located  thereabove  and  discharging  down- 
wardly thereunto,  means  for  delivering  liq- 
uid at  a  comparatively  high  temperature  to 
the  central  portion  of  the  spray-producing 
means,  and  means  for  supplying  liquid  at 

15  a  lower  temperature  to  the  end  portion  of 
said  spray  producing  means,  said  spray- 
producing  means  including  portions  located 
between  the  liquid-supplying  means  of  high 
and  low  temperature,  in  which  portions  said 

20  liquid  supplies  mingle  to  form  a  spray  of  an 
intermediate  temperature. 

24.  In     apparatus   of    the   character   set 
forth,  the  combination  with  an  article  car- 
rier that  is  rotatable  on  a  substantially  verti- 

25  cal*axis,  of  a  curved  spray-producing  means 
located  thereabove  and  discharging  down- 
wardly thereonto,  means  for  delivering  liq- 
uid at  a  comparatively  high  temperature  to 
the  central  portion  of  the  spray-producing 

30  means,  means  for  supplying  liquid  at  a 
lower  temperature  to  the  end  portions  of 
said  spray-producing  means,  thereby  pro- 
viding a  field  of  spray  that  is  traversed  by 
the  article  carrier  and  that  has  end  portions 

35  cool  and  an  intermediate  portion  hot,  and 
a  wall,  forming  compartments  through 
which  the  article  carrier  passes,  one  of  said 
compartments  receiving  the  spray  from 
both  the  colder  ends  of  the  field  and  the 

40  other  compartment  receiving  the  interme- 
diate hotter  spray. 

25.  In    apparatus    of    the    character    set 
forth,  the  combination  with  an  article  car- 
rier that  is  rotatable  on  a  substantially  verti- 

45  cal  axis,  of  a  curved  spray-producing  means 
located  thereabove  and  discharging  down- 
wardly thereonto,  means  for  delivering  liq- 
uid at  a  comparatively  high  temperature  to 
the  central  portion  of  the  spray-producing 

50  means,   means   for   supplying   liquid    at   a 


lower  temperature  to  the  end  portions  of 
said  spray-producing  means,  thereby  pro- 
viding a  field  of  spray  that  is  traversed  by 
the  article  carrier  and  that  has  end  portions 
cool  and  an  intermediate  portion  hot,  a  wall,  55 
forming  compartments  through  which  the 
article  carrier  passes,  one  of  said  compart- 
ments receiving  the  spray  from  both  the 
colder  ends  of  the  field  and  the  other  com- 
partment receiving  the  intermediate  hotter  60 
spray,  and  means  for  elevating  the  collected 
liquid  from  the  compartments  back  to  the 
respective  portions  of  the  spray  -  forming 
means. 

2C.  In    apparatus    of    the    character    set  65 
forth,  the  combination  with  a  casing  having 
an  opening  in  one  side,  of  an  article  carrier 
rotatably  mounted  in  said  casing  on  a  sub- 
stantially vertical  axis,  means  located  on  op- 
posite sides  of  the  opening  for  spraying  liq-  70 
uid  at  a  relatively  low  temperature  on  the 
carrier  on  opposite  sides  9f  said  opening, 
and  means  for  spraying  liquid  at  a  higher 
temperature    on    the    carrier    between    the 
points  where  the  liquid  of  low  temperature  75 
is  sprayed. 

27.  In  apparatus  of  the  character  set 
forth,  the  combination  with  a  casing  having 
an  opening  in  one  side,  of  an  article  carrier 
rotatably  mounted  in  said  casing  on  a  sub-  80 
stantially  vertical  axis,  means  located  on  op- 
posite sides  of  the  opening  for  spraying  liq- 
uid at  a  relatively  low  temperature  on  the 

r,          .  !  i          •  i 

carrier  on  opposite  sides  ot  said  opening, 
means  for  spraying  liquid  at  a  pasteurizing  85 
temperature    on    the    carrier    substantially 
midway   between   the   points   where   liquid 
of  low  temperature  is  sprayed,  and  means 
for  spraying  liquid  of  gradually  varied  teiy- 
perature  between  the  spray  of  low  tempera-  90 
ture  and  that  of  the  pasteurizing  tempera- 
ture. 

Witness  our  hands  this  23d  day  of  De- 
cember, 1909,  at  Cleveland,  Ohio. 

CHARLES   H.   LOEW. 
ARNOLD  RUETSCHI. 

AYitnesses : 

ALBERT  A.  KAISER, 
WILLIAM  F.  BIERMANN. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


A.  A.  PINDSTOFTE. 
PASTEURIZING  APPABATUS. 

APPLICATION  FILED  DOT. 14,  1911. 


1,037,894. 


Patented  May  28, 1912. 
o  LC     £ 


JtgJ 

i* 

f 

eC, 


ft  8  8   R  R  R   R   R  R   R  R   \ 


d 


f 


cr 


CL 


cr 


h 


9 
£ 


RRfiflflRftRRRRRR 


^/fatnesses 


f 


Jitveiitor 


COLUMBIA  PLANOORAPH  CO..  WASHINOTON.  D.  C. 


UNITED  STATES  PATENT  OFFICE. 


ANDERS  ANDERSEN  PINDSTOFTE,   OF  COPENHAGEN,   DENMARK. 
PASTEURIZING  APPARATUS. 


1 ,037,894. 


Specification  of  Letters  Patent.  Patented  May  38. 1913. 

Application  filed  October  14,  1911.     Serial  No.  654,757. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  ANDERS  ANDERSEN 
PINDSTOFTE,  manufacturer,  subject  of  the 
Kingdom  of  Denmark,  residing  at  No.  62 
Frederiksberg  alle,  in  the  city  of  Copen- 
hagen, Denmark,  have  invented  new  and 
useful  Improvements  in  Pasteurizing  Appa- 
ratus, of  which  the  following  is  a  specifica- 
tion. 

0  The  invention  has  for  its  object  improve- 
ments in  pasteurizing-apparatus  of  that  kind 
by  which  the  bottles  are  placed  in  bottle- 
baskets  which  are  moved  through  a  water- 
reservoir  of  suitable  dimensions.  On  prac- 

15  tical  reasons  it  is  necessary  that  the  bottle- 
lia.skets  in  such  apparatus  are  a  little  nar- 
rower than  the  water-reservoir.  This  how- 
ever has.  the  disadvantage  that  a  part  of  the 
water  passes  outside  the  bottle-baskets  along 

20  their  outer  side  faces  so  that  in  large  appa- 
ratus the  heating  or  the  cooling  of  the  bot- 
tles which  are  moved  through  the  reservoir 
is  not  equal.  My  invention  overcomes  these 
defects  by  employing  at  the  sides  of  the 

25  bottle-baskets  sliding-pieces,  which  can  slide 
in  a  direction  transverse  to  or  oblique  to  the 
direction  of  movement  and  which,  when 
the  bottle-baskets  are  moved  through  the 
water-reservoir,  slide  outward  and  come  in 

30  contact  with  the  walls  of  the  water-reser- 
voir so  that  the  water  cannot  pass  along  the 
outer  side  faces  of  the  bottle-baskets  but  is 
caused  to  pass  through  said  bottle-baskets. 
Constructional    forms   for   the  invention 

35  are  shown  in  the  drawing. 

Figure  1  is  a  longitudinal  section  through 
a  part  of  a  water-reservoir  and  bottle-bas- 
kets placed  therein.  Fig.  2  is  a  transverse 
jortion  through  the  water-reservoir  on  line 

40  A — A  Fig.  1  and  seen  in  the  direction  of  the 
arrow.  Fig.  3  is  a  partial  section  of  a 
bottle-basket  seen  from  above.  Fig.  4  is  a 
front  view  of  a  modification  of  the  bottle- 
basket. 

45  The  bottle-baskets  a  are  moved  through 
the  water-reservoir  b  by  means  of  rollers  c 
running  along  rails  on  the  upper  edge  of  the 
side  walls  of  the  water-reservoir.  The  bot- 
tle-baskets are  moved  in  the  opposite  direc- 

50  tion  of  the  curved  arrow  I  shown  in  Fig.  1, 


which  arrow  indicates  the  direction  in  which 
the  water  is  moved  through  the  bottle-bas- 
kets. 

In  the  ends  of  the  front  wall  d  of  the 
bottle-baskets,   which   in   a   known   manner  55 
can  be  movable  up  and  down,  and  which 
slides  on  the  bottom  of  the  water-reservoir, 
are  arranged  notches  e  for  sliding  pieces  /. 
which  constitute  shiftable  closures,  bolts  g 
passing  through  inclined  slots  in  said  clo-  60 
sures  for  permitting  automatic  shifting  of 
the  latter  into  yielding  contact  with  the  res- 
ervoir  walls  under  the  action  of  gravity. 
The    sliding-pieces    are     forced    into    the 
notches  e  if  during  the  insertion  of  the  bot-  65 
tie-baskets  into  the  water-reservoir  any  re- 
sistance is  produced,  but  else  they  slide  out 
of  the  notches  and  come  in  contact  with  the 
side  walls  of  the  water-reservoir   (see  left 
hand  side  of  Fig.  2)  so  that  the  water  can-  ?n 
not  pass  between  the  outer  side  faces  of  the 
bot  tie-baskets  and  the  walls  of  the  water- 
reservoir  but  is  caused  to  pass  through  the 
baskets.    The  notches  c  have  such  a  sloping 
that  the  sliding-pieces  always  tend  to  slide  75 
outward  on  account  of  their  own  weight. 

In  the  modification  shown  in  Fig.  4  the 
notches  for  the  sliding-pieces  are  not  sloping. 
The  sliding-pieces  are  in  such  case  pressed 
outward  by  means  of  springs  k  arranged  in  80 
the  rear  of  said  sliding-pieces  (see  the  left 
hand  side  of  the  figure) . 

Claims. 

1.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  water-reservoir,  bottle-baskets  85 
movable    through    said    reservoir,    closures 
shiftably  mounted  on  said  baskets  for  pre- 
venting passage  of  water  between  the  sides 

of  said  reservoir  and  baskets,  said  closures 
being  automatically  maintained  in  contact  90 
with  the  walls  of  said  reservoir. 

2.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  water-reservoir,  bottle-baskets 
movable    through    said    reservoir,    closures 
shiftably  mounted  on  the  front  walls  of  said  95 
baskets,  and  means  for  yieldingly  maintain- 
ing said  closures  in  contact  with  the  walls 

of  said  reservoir. 

3.  In  a  pasteurizing  apparatus,  the  com- 
bination of  a  water-reservoir,  bottle-baskets  100 


1,027,894 


movable  through  said  reservoir,  vertically 
movable  front  walls  for  said  baskets,  slides 
shiftably  mounted  at  the  ends  of  said  front 
walls,  and  means  for  automatically  shifting 
5  said  slides  into  contact  with  the  walls  of  said 
reservoir. 

In  testimony  whereof  I  have  signed  my 


name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 

ANDEBS  ANDERSEN  P1NDSTOFTE. 

Witnesses : 

OLAF  SCHRODEK, 

CONSTANTINE   EliKliTS. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


J.  HAUK,  JB. 

STEEILIZINO  APPABATDS. , 
APPLICATION  PILED  FEB.  15:  1909.    BEHEWED  JUKE  24,  1912. 


1,037.247. 


Patented  Sept  3, 1912. 

5  SHEETS-SHEET  1, 


J.  HAUK,  JE. 
STERILIZING  APPABATOS, 
APPLIOATIOS  FILED  FEB.  15,  1909.    EENEWED  JUHE  24,  1912. 


1,037,247. 


Patented  Sept.  3, 1912. 

6  SHEETS-SHEET  2. 


J.  HAUK,  JE. 

STERILIZING  APPARATUS. 

'     APPLIOATIOH  FILED  FEB.  15,  1909.    BESEWED  JUHE  24,  1912. 

1  037,247.  Patented  Sept.  3, 1912. 


5  SHEETS-SHEET  3. 


"=T 


ATTORNEVf. 


J.  HAUK,  JE. 
STERILIZING  APPARATUS, 
APPLIOATIOH  FILED  FEB.  15,  1909.    EEHEWED  JUKE  24,  1912. 

1,037,347.  Patented  Sept.  3, 1912. 


5  SHEETS-SHEET  4. 


J.  HAUK,  JE. 
STERILIZING  APPARATUS. 
APPLICATION  FILED  FEB.  15,  1909:    BENEWED  JUKE  24,  1012. 


1,037,247. 


Patented  Sept.  3, 1912. 

6  SHEETS-SHEET  6. 


OOOO 

OOOO 
0000 
'OOOO 
OOOO 
OOOO 
OOOO 
OOOO 
OOOO 
OOOO 
OOOO 
OOOO. 

oooo' 


j 


UNITED  STATES  PATENT  OFFICE. 


JOSEPH  HAUK,  JR.,  OF  MILWAUKEE,  WISCONSIN,  ASSIGNOR  TO  TWENTIETH  CENTURY 
MACHINERY  COMPANY,  INCORPORATED,  OF  MILWAUKEE,  WISCONSIN. 

STERILIZING  APPARATUS. 

1,037,247.  Specification  of  letters  Patent.          Patented  Sept.  3, 1912. 

Application  filed  February  15,  1909,  Serial  No.  ,477,886.    Renewed  June  24,  1912.    Serial  No.  705,643. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  JOSEPH  HATJK,  Jr.,  a 
citizen  of  the  United  States,  residing  at  Mil- 
waukee, county  of  Milwaukee,  and  State  of 
5  Wisconsin,  have  invented  new  and  useful 
Improvements  in  Sterilizing  Apparatus,  of 
which  the  following  is  a  specification. 

My  invention  relates  to  improvements  in 
apparatus  for  sterilizing  milk,  beer,  and 

10  other  liquid  foods  and  beverages,  and  it 
pertains  more  especially,  among  other 
things,  to  the  means  employed  for  auto- 
matically conveying  a  large  number  of 
crated  bottles  in  which  the  liquid  is  stored 

15  successively  through  a  plurality  of  separate 
compartments,  which  are  respectively  sup- 
plied with  water  of  successively  higher  and 
lower  temperatures  whereby  the  bottles  and 
their  contents  will  be  gradually  heated  from 

20  a  comparatively  low  to  a  high  temperature 
and  such  contents  sterilized,  when  the  bot- 
tles are  thereafter  conveyed  through  the 
compartments  in  which  the  water  is  of  suc- 
cessively lower  temperature,  whereby  the 

25  liability  of  such  bottles  becoming  broken 
by  a  too  rapid  change  of  temperature,  is  re- 
duced to  the  minimum. 

The  construction  of  my  invention  is  ex- 
plained by  reference  to  the  accompanying 

30  drawings,  in  which — 

Figure  1  is  a  plan  view  thereof.  Fig.  2  is 
a'  vertical  section  of  the  central  portion  of 
the  apparatus.  Fig.  3  is  an  end  view,  part 
broken  away  to  show  the  interior.  Fig.  4 

35  is  a  detail,  showing  an  enlarged  end  view 
of  the  driving  mechanism.  Fig.  5  is  a  side 
view  of  the  driving  mechanism  shown  in 
Fig.  4.  Fig.  6  is  a  side  view;  and  Fig.  7 
i>>  an  end  view  of  one  of  the  crate  support- 

40  ing  conveyers  showing  the  track  from 
which  the  conveyers  are  suspended  and  the 
device  for  moving  such  crates  longitudi- 
nally of  said  tracks. 

Like  parts  are  identified  by  the  same  ref- 

45  erence  figures  troughout  the  several  views. 

1  is  a  water  tank,  which  is  divided  into 

a  plurality  of  separate  compartments  2,  3 

and  4,  by  the  transverse  partitions  5  and 

6  and  the  compartments  2  and  4  are  re- 

60  spectively  divided  by  the  central  vertical  par- 
tition 7  beneath  and  above  which  the  crates 
are  carried  in  their  annular  course  through 
the  tank  1,  as  more  fully  hereinafter  de- 
scribed. Each  of  the  compartments  2,  3  and 


4,  are  provided  with  two  annular  carrying  55 
collars  8,  which  collars  are  in  turn  revolu- 
bly  supported  from  the  stationary  collars_  9 
through  a  plurality  of  intermediate  anti-fric- 
tion rollers  10,  roller  supporting  shafts  11 
and  roller  supporting  brackets  12,  while  the  60 
several  bottle  crates  13  of  the  series  are  con- 
nected with  and  temporarily  suspended 
from  said  shafts  11,  through  the  hangers 
14,  whereby  it  will  be  understood  that  when 
said  collars  8  are  revolved,  all  the  crates  in  65 
the  annular  series  will  be  successively  im- 
mersed beneath  the  water  in  the  tank  1  and 
carried  from  thence  back  to  the  starting 
point  above  the  longitudinal  center  of  the 
tank.  70 

It  will  be  understood  that  the  crate  carry- 
ing collars,  together  with  the  operating 
mechanism,  are  revolved  with  an  intermit- 
tent movement  which  is  so  timed  that  the 
crate  carrying  hangers  are  stopped  as  each  75 
one  is  successively  brought  to  each  starting 
point  above  the  longitudinal  center  of  the 
inclosing  tank  when  each  hanger  of  the 
series  is  supplied  with  a  crate  until  all  the 
hangers  in  such  annular  series  has  been  thus  80 
supplied.  It  will  be  obvious  that  when  all 
the  hangers  in  the  first  series  have  been  thus 
supplied,  the  first  hanger  will  have  com- 
pleted its  circuit  in  the  first  compartment, 
when  the  crate  in  such  harger  is  moved  85 
forward  from  such  compartment  into  the 
hanger  of  the  next  succeeding  compartment 
and  its  place  supplied  with  another,  and 
this  step  in  the  process  is  repeated  until  all 
the  crates  in  the  first  annular  series  have  90 
been  moved  forward  from  the  first  compart- 
ment into  the  next  succeeding  compartment, 
and  the  process  is  again  and  continuously 
repeated  until  all  the  crates  have  passed 
through  all  the  compartments  of  the  tank.  95 
It  will  be  understood  that  all  the  crates  in 
being  thus  conveyed  through  the  tank,  will 
each  successively  pass  in  an  annular  course 
through  each  successive  compartment  and 
that  when  each  compartment  has  been  thus  100 
filled  with  crates,  they  will'  be  successively 
withdrawn  from  the  last  compartment  of 
the  series  as  they  have  completed  their  annu- 
lar course  in  such  series  and  their  places 
will  be  successively  supplied  with  fresh  105 
crates  from  the  exterior.  The  first  compart- 
ment 2  of  the  series  being  provided,  as 
stated,  with  a  vertical  partition  7  and  the 


1,037,247 


respective  sides  of  the  partition  supplied 
with  water  of  different  temperatures,  said 
partition  has  a  tendency  to  keep  the  hot  and 
cold  water  separate,  whereby  the  crates,  as 
g  they  move  in  the  direction  indicated  by  the 
arrow  in  Fig.  3,  are  first  conveyed  down- 
wardly through  cold  water  and  thence  up- 
wardly through  warm  water,  whereby  they 
are  partially  heated  preparatory  to  entering 

10  the  hot  water,  which  is  stored  in  the  central 
compartment  3,  the  water  in  the  central 
compartment  being  of  the  required  temper- 
ature to  properly  sterilize  the  contents  of 
the  bottles.  The  compartment  4  is  also  di- 

15  vided  centrally  by  a  vertical  partition,  the 
same  as  compartment  2,  and  such  third 
compartment  is  also  in  like  manner  sup- 
plied with  water  of  two  different  tempera- 
tures, the  warmer  water  being  upon  the 

20  left  hand  side  of  said  vertical  partition, 
reference  being  had  to  Fig.  3,  and  the  cold 
water  upon  the  right  hand  side,  whereby 
said  crates  are  first  led  into  the  warm  water 
in  the  last  compartment  and  from  thence 

25  into  the  cooler  water,  and  thereby  gradually 
cooled  before  passing  out  of  the  sterilizing 
tank. 

As  a  means  of  automatically  conveying 
the  crates  through  the  several  compartments 

30  of  the  tank,  I  have  provided  a  supporting 
track  formed  of  movable  sections  15  and 
stationary  sections  1C',  from  which  track  the 
crates  are  suspended  through  the  rollers  40, 
40,  roller  supporting  arms  39,  39,  and  bails 

35  37,  37.  The  several  crates  are  provided  with 
a  fin  or  bracket  41,  which  is  adapted  to  be 
engaged  by  the  moving  lugs  42,  42,  of  the 
endless  chain  43,  when  said  chain  is  moved, 
whereby  said  crates  are  carried  forward  in 

40  a  continuous  course  through  the  several  com- 
partments of  the  tank,  and  from  thence  back 
to  the  starting  point.  The  endless  chain  43, 
which  also  passes  through  the  tank  and  back 
to  the  starting  point  beneath  the  track,  is 

45  supported  in  a  channel  43'  and  at  the  re- 
spective ends  of  the  tank  1  by  the  several 
wheels  44,  wheel  44'  anil  wheel  supporting 
shafts  45.  When  the  bottles  have  completed 
their  course  through  the  several  compart- 

50  ments,  they  are  manually  removed  from  the 
crates  and  replaced  with  others  at  any  inter- 
mediate point  between  the  ends  of  the  tank 
as  found  most  convenient,  whereby  all  the 
crates  carried  by  the  chain  are  continuously 

55  supplied  with  bottles.  As  the  crates  are  thus 
successively  conveyed  into  and  out  of  the 
tank  and  from  one  compartment  to  the 
other,  it  becomes  necessary  to  stop  t!.e  annu- 
hir  movement  of  the  carrying  hangers  that. 

GO  the  crates  may  pass  to  and  from  them  and  it 
is  also  necessary  to  alternately  start  and 
stop  the  longitudinal  movement  of  the  end- 
less chain  13  that  the  emles  carried  thereby 
may  be  emptied  and  refilled  with  bottles  and 

C5  the   intermittent   movement  of  such   parts 


must  be  so  timed  as  to  alternate  with  each 
other. 

An  intermittent  movement  is  communi- 
cated from  the  segmental  gear  21'  to  the 
endless  chain  43,  through  the  pinion  47,  70 
shaft  47',  sprocket  wheel  472,  sprocket  chain 
48,  sprocket  wheel  49,  shaft  50,  miter  gears 
51  and  52,  shaft  45,  and  from  thence  to  the 
wheel  44'  from  which  wheel  motion  is  com- 
municated dii-ect  to  the  endless  chain  43.  75 
The  wheel  44'  serves  as  the  driver  of  the 
chain,  while  the  other  wheels 44  serve  simply 
to  support  said  chain  as  it  is  being  driven. 
The  intermittent  movement  of  the  chain  and 
the  parts  connected  therewith  is  effected  by  go 
the  action  of  the  segmental  gear  21'  upon  the 
pinion  47.  As  the  segmental  gear  21'  re- 
volves, it  communicates  movement  to  said 
pinion  47  during  a  part  of  its  revolution 
only,  while  the  teeth  of  said  segmental  gear  85 
are  in  contact  with  such  pinion.  When, 
however,  the  blank  space  59  passes  such  pin- 
ion, the  pinion  is  permitted  to  stop  and  the 
endless  chain  is  thus  caused  to  stop  and 
start  with  each  revolution  of  the  segmental  90 
gear  21'  on  its  supporting  shaft.  As  an  in- 
termittent movement  is  thus  being  communi- 
cated frdju  the  driving  shaft  to  the  endless 
chain,  an  intermittent  movement  is  simul- 
taneously communicated  from  the  motor  95 
driven  shaft  l(i  to  the  orate  carrying  mecha- 
nism through  the  pulley  17,  belt  18,  pulley 
19,  worm  shaft  20,  worm  gear  21,  laterally 
projecting  pins  5(5,  Geneva  gear  04,  gear  22, 
pinion  23,  shaft  24,  and  from  said  shaft  24  100 
to  the  several  crate  carrying  collars  8, 
through  the  several  pinions  25,  2(5,  29,  30,  33 
and  34,  which  pinions  respectively  mesh  in 
the  annular  series  of  gear  teeth  27,  28,  31,  32, 
35  and  3(5  formed  upon  the  vertical  edge  of  105 
said  carrying  collars,  the  laterally  project- 
ing pins  50  operating  in  the  slots  57  of  the 
so-called  Geneva  gear  55  in  such  a  manner 
that  the  annular  movement  of  the  crate  car- 
rying hangers  is  stopped  and  remains  at  no 
rest  while  the  craies  are  'being  conveyed  into 
them,  and  when  the  crates  have  been  thus 
moved  by  the  endless  chain,  the  movement 
of  the  chain  is  stopped,  while  the  crate  sup- 
porting hangers  move  far  enough  to  bring  115 
the  next  succeeding  hanger  into  position  for 
the  reception  of  the  next  succeeding  crate, 
when  such  collar  is  stopped  and  the  endless 
carrying  chain  again  started,  and  the  oper- 
ation described  is  again  and  continuously  re-  120 
peated  until  all  the  crates  have  passed 
through  the  apparatus.  The  intermittent 
movement  is  thus  communicated  to  the  Ge- 
neva gear  through  (lie  action  of  (lie  laterally 
projecting  pins  5(5 -as  they  pass  into  and  out  125 
of  the  recesses  57  and  when  suul  i>ins  5(5  are 
brought  out  of  cdiitact  with  snid  Geneva 
gear,  (he  same  will  remain  at  r«  st  until  the 
gear  carrying  said  pins  5(!  has  co.nplcted  its 
revolution.  130 


1,037,247 


15 


20 


60  is  a  duct  through  which  hot  water  may 
be  led  from  a  boiler  to  the  central  compart- 
ment of  the  tank  1  and  61  is  a  valve  for  con- 
trolling its  admission. 

5  62  is  a  manhole,  which  is  closed  by  the 
cover  63.  The  stationary  track  sections  are 
supported  at  their  respective  ends  from  the 
stationary  collars  9,  while  the  movable  track 
sections  15  are  revolubly  suspended  at  their 

10  respective  ends  from  the  movable  collars  8, 
through  the  hangers  12  and  shafts  11,  where- 
by, when  the  crates  are  moved  forward  from 
one  movable  track  section  15  to  another,  they 
pass  over  the  intermediate  stationary  sec- 
tions 16'.  The  position  of  the  stationary 
track  16'  is  such  that  the  several  sections  15 
are  successively  brought  into  alinement  with 
them  as  they  reach  the  vertical  above  the 
longitudinal  center  of  the  tank.  The  Ge- 
neva gear  55  is  provided  with  a  plurality  of 
concave  bearing  surfaces  64,  which  as  the 
pins  56  are  brought  out  of  contact  with  the 
slots  57,  are  adapted  to  bear  against  the  con- 
vex surface  of  the  flange  65  carried  by  the 

25  gear  21,  whereby  said  Geneva  gear  is  pre- 
vented from  turning,  while  all  that  part  of 
the  convex  surface  65  between  the  points  ,66 
and  67  are  passing  beneath  ~  such  concave 
surface  G4,  and  whereby  such  gear  is  re- 

30  tained  in  such  position  that  the  driving  pins 

56  will  freely  enter  said  slots  57,  when  said 

gear  22  has  completed  its  annular  movement. 

While  the  mechanism  for  conveying  the 

crates  of  bottled  goods  into  and  from  the 

35  sterilizing  tank  and  for  carrying  said  crates 
in  a  circular  course  through  each  compart- 
ment of  said  tank,  each  comprise  several  co- 
operating parts,  for  brevity  of  description, 
such  conveyers  are  respectively  hereinafter 

40  referred  to  in  the  claims  as  horizontal  and 
revoluble  conveyers.  It  will  be  understood 
that  the  conveyer  track  comprising  said 
stationary  and  movable  sections,  extends 
longitudinally  through  the  several  compart- 

45  ments  of  said  tank  and  from  thence  around 
its  exterior,  whereby  the  crate  carrying 
hangers  and  crates  are  thereby  conveyed  in 
a  continuous  course  through  and  then 
around  one  side  of  said  tank.  The  endless 

60  conveyer  chain  heretofore  referred  to  is  sus- 
pended centrally  beneath  said  track  through- 
out its  entire  length  in  such  a  manner  that 
the  brackets  42  connected  with  said  chain, 
are  adapted  to  engage  the  depending  fin  41 

65  connected  with  said  crates,  whereby  when 
said  chain  is  moved, -the  required  movement 
wilt  be  communicated  from  said  chain  to 
said  crates  and  said  crates  moved  forward 
through  the  several  compartments  of  th^ 

60  tank  as  previously  described. 

Having    thus    described    my    invention, 
what  I  claim  as  new.  and  desire  to  secure 
by  Letters  Patent,  is — 
1.  In  an  apparatus  of  the  described  class, 

C6  the  combination  of  a  sterlizirig  tank,  a  pair 


of  annular  stationary  crate  supporting  col- 
lars mounted  in  said  tank,  a  pair  of  annular 
revoluble  collars  each  provided  with  a  plu- 
rality of  roller  bearings  surrounding  and 
supported  from  said  stationary  collars.,  a  70 
plurality  of  sets  of  crate  carrying  hangers 
pivotally  suspended  from  said  revoluble  col- 
lars, means  for  conveying  bottle  crates  from 
the  exterior  of  said  tank  into  position  to  be 
carried  by  said  hangers,  means  for  com-  75 
municating  an  intermittent  movement  to 
said  revoluble  collars,  and  means  for  moving 
the  crates  from  the  hangers  of  said  tank 
after  they  have  completed  their  annular 
course  therein.  go 

2.  In  an  apparatus  of  the  described  class, 
the  combination  of  a  sterilizing  tank  divided 
by  transverse  partitions  into  a  plurality  of 
compartments,  a  pair  of  annular  stationary 
crate  supporting  collars  mounted  in  each  of   85 
said  compartments,  a  pair  of  annular  revo- 
luble collars  provided  with  a  plurality  of 
roller  bearings  surrounding  and  supported 
from  said  stationary  collars,  a  plurality  of 
sets  of  crate  carrying  hangers  pivotally  BUS-   90 
pended  from  said  revoluble  collars,  means 
for  conveying  bottle  crates  from  the  exterior 

of  said  tank  into  position  to  be  carried  by 
said  hangers,  means  for  communicating  an 
intermittent  movement  to  said  revoluble  col-   95 
lars,  means  for  moving  the  crates  from  .the 
hangers  in  one  compartment  after  they  have 
completed   their  annular  course  therein  to 
the  hangers  of  the  next  compartment,  and 
means  for  moving  the  crates  from  the  last   100 
compartment. 

3.  In  an  apparatus  of  the  described  class, 
the  combination  of  a  sterilizing  tank  divided 
by  transverse  partitions  into  a  plurality  of 
compartments,  a  pair  of  annular  stationary    105 
crate  supporting  collars  mounted  in  each  of 
said  compartments,  a  pair  of  annular  revo- 
luble collars  provided  with  a  plurality  of 
roller  bearings  surrounding  and  supported 
from  said  stationary  collars,  a  plurality  of   110 
sets  of  crate  carrying  hangers  pivotally  sus- 
pending form  said  revoluble  collars,  a  mov- 
able track  section  for  each  set  of  crate  carry- 
ing hangers  located  within  and  carried  by 
said  annular  revoluble  collars,  a  stationary   115 
track  section  supported  above  the  longitudi- 
nal center  of  the  tank  ir  alinement  with  said 
movable,  track  sections  between  and  upon 
each    side    of    the    several    compartments, 
means  for  communicating  an  intermittent   120 
movement  to  said  revoluble  collar  and  track 
sections  carried  thereby,  and  means  for  mov- 
ing said  crate  carrying  hangers  from  said 
stationary  to  said  movable  track  sections, 
when  the  latter  are  at  rest.  125 

4.  In  an  apparatus  of  the  described  class, 
the  combination  of  a  sterilizing  t.'nk  divided 
by  transverse  partitions  into  a  plurality  of 
compartments,  a  pair  of  annular  stationary 
crate  supporting  collars  mounted  i/i  each  of  130 


1,037,247 


said  compartments,  a  pair  of  annular  revo- 
luble  collars  provided  with  a  plurality  of 
roller  bearings  surrounding  and  supported 
from  .-aid  stationary  collars,  a  plurality  of 
5  sets  of  crate  carrying  hangers  pivotally  sus- 
pended from  said  revoluhle  collars,  a  mov- 
able track  section  for  each  set  of  crate  cur- 
rying hangers  located  within  and  carried 
by  said  annular  revoluble  collars,  a  station- 
10  ary  track  section  supported  above  the  longi- 
tudinal center  of  the  tank  in  alinement  with 
said  movable  track  sections  between  and 
upon  each  side  of  the  several  compartments, 
means  for  communicating  an  intermittent 
15  movement  to  said  revoluble  collar  and  (rack 
sections  carried  thereby,  a  bottle  crate  car- 
ried by  each  of  said  hangers,  an  endless  con- 
veyer chain  extending  longitudinally  from 
one  end  to  the  other  through  the  several 
20  compartments  and  from  thence  to  the  start- 
ing point,  returning  upon  the  exterior  of 
said  compartments,  means  for  communicat- 
ing an  intermittent  movement  to  said  end- 
less chain,  and  from  said  endless  chain  to 
25  said  bottle  crates. 

5.  Tn  an  apparatus  of  the  described  class, 
the  combination  of  a  sterilizing  tank  di- 
vided by  transverse  partitions  into  a  plu- 
rality of  compartments,  a  pair  of  annular 
30  stationary  crate  supporting  collars  mount- 
ed in  each  of  said  compartments,  a  pair  of 
annular  revoluble  collars  provided  with  a 
plurality  of  collar  bearings  surrounding  and 
supported  from  said  stationary  .collars,  a 
35  plurality  of  sets  of  crate  carrying  hangers 
pivotally  suspended  from  said  revoluble  col- 
lars, a  movable  track  section  for  each  set  of 
crate  carrying  hangers  located  within  and 
carried  by  said  annular  revoluble  collars,  a 
40  stationary  track  section  supported  above  the 
longitudinal  center  of  the  tank  in  alinement 
with  said  movable  track  sections  upon  each 
side  of  the  several  compartments,  means  for 
communicating  an  intermittent  movement  to 
45  said  revoluble  collar  and  track  sections  car- 
ried thereby,  a  bottle  crate  carried  by  each  of 
said  hangers,  an  endless  chain  extending 
longitudinally  from  one  end  to  the  other 
through  the  several  compartments  and  from 
00  thence  to  the  starting  point,  returning  upon 
the  exterior  of  said  compartments,  means 
for  communicating  an  intermittent  move 
ment  to  said  endless  chain,  and  means  for 
alternately  connecting  said  chain  to  and  re- 
55  leasing  it  from  said  crates  as  the  latter  are 
moved  with  said  hangers  from  one  of  said 


track   sections   to   the   other   through   said 
compartments. 

C.  Tn  a  pasteurizing  apparatus,  the  com- 
bination of  a  tank  divided  by  transverse  par-  60 
titions  into  a  plurality  of  compartments, 
annular  stationary  collars  mounted  in  each 
of  said  compartments,  annular  ravolublc  col- 
lars supported  from  and  around  said  sta- 
tionary collars,  crate  carrying  hangers  piv-  65 
otally  suspended  from  said  revoluble  col- 
lars, bottle  era!  '•<  carried  by  said  hangers,  a 
tin  connected  with  each  of.  said  crates,  an 
endless. conveyer  chain  extending  longitudi- 
nally from  one  end  to  the  other  through  the  70 
eVmpartments  of  said  tank,  a  plurality  of 
lugs  connected  with  said  chain,  said  lugs 
being  adapted,  as  said  chain  is  revolved,  to 
engage  said  lins  and  move  said  crates  and 
to  be  automatically  disengaged  from  said  75 
(ins  .is  said  crates  are  moved  laterally  by 
said  annular  revoluble  collars,  and  means  for 
alternately  moving  and  stopping  said  end- 
less chain  and  revoluble  collars. 

7.  Tn  a  pasteurizing  apparatus,  the  combi-  80 
nation  of  a  tank  divided  by  transverse  par- 
titions   into   a    plurality    of   compartments, 
annular  stationary  collars  mounted  in  each 
of  said  compartments,  annular  revoluble  col- 
lars supported    from   and  around  said  sta-  85 
tionary  collars,  crate  carrying  hangers  piv- 
t. tally  suspended1  from   said    revoluble  col- 
lars, bottle  crates  carried  by  said  hangers,  a 
tin  connected   with  each  of  said  crates,  an 
endless  conveyer  chain  extending  longiludi-  90 
nally  from  one'  end  to  the  other  through  the 
compartments   of   said   tank,   a   supporting 

•  •haniiel   for  said  carrier  chain,  a  plurality 
of  sets  of  lugs  connected  at  short  intervals 
apart  to  said  carrying  chain,  each  set  com-  95 
pricing  (wo  outwardly  diverging  members 
between  which  is  a  space  for  (he  reception 

•  if  the   lin  carried   by  each   of  said  crates, 
whereby    when    said    chain    is   at   rest,   the 
lins  of  said  crates  are  caused  by  the  move-  100 
ment  of  said  revoluble  collar,  to  enter  such 
space    and    be   engaged   by   said    lugs,    and 
when  said  collar  is  at   rest,  said  crates  will 

be  disengaged  from  said  lugs  by  the  forward 
movement    of   said    chain,   all    substantially  105 
as   and    Tor  the  purpose  specified. 

In   testimony    whereof    I    allix   my  signa- 
ture in  the  presence  of  two  witnesses. 

J  OS  K  I'll  11  AUK,  JK. 
Witnesses: 

().   li.  KHWIN,' 
«l.\s.  I>.  KKWIN. 


1,076,852. 


E.  L.  WESCOTT. 

COMBINED  RACK  AND  SEAL  FOR  SUBMERGED  MILK  CONTAINERS. 
APPLICATION  PILED  JAH.  30,  1913. 

Patented  Oct.  28, 1913, 


COLUMBIA  PLANOOKAPH  CO.,  WASM1NOTON.  O.  C. 


UNITED  STATES  PATENT  OFFICE. 


EDMUND  LtANGWORTHY  WESCOTT,   OF   TORONTO,   ONTARIO,   CANADA. 
COMBINED  RACK  AND  SEAL  FOR  SUBMERGED  MILK-CONTAINERS. 


1,076,852.  Specification  of  Letters  patent.        : Patented  Oct. 28, 1913. 

Application  lied  January  30,  1913.     Serial  No.  745,114. 



To  all  whom  it  may  concern : 


!>»•  it  known  that  I,  EDMUND  LANGWORTHY 
WESOOTT,  resident  of  152  Lee  avenue,  in  the 
city  of  Toronto,  county  of  York,  Province  of 
6  Ontario,  in  the  Dominion  of  Canada,  an 
American  citizen,  mechanical  superintend- 
ent, i  have  invented  certain  new  and  useful 
Improvements  in  .Combined  Racks  and 
Seals  for  Submerged  Milk-Containers,  of 

10  which  the  following  is  a  specification. 

The  invention  relates  to  improvements  in 
combined  racks  and  seals  for  submerged 
milk  containers,  as  described  in  the  present 
specification  and  illustrated  in  the  accom- 

15  panyiag  drawings  that  form  part  of  the 
same. 

The  invention  consists  easentially  m  the 
novel  construction  and  arrangement  of  parts, 
whereby  in  the  treatment  of  milk  in  bottles 

20  the  stopper  is  protected  against  contact  with 
the  outside  fluid. 

The  objects  of  the  invention  are  to  effect 
economy  in  the  matter  of  the  stoppers  em- 
ployed as  closures  for  the  milk  bottles,  and 

26  in  consequence  use  the  ordinary  paraffin 
pulp  disk  stoppers  in  place  of  a  more  ex- 
pensive form  .and  it  is  well  known  that  the 
pulp  stoppers  are  much  more  satisfactory, 
to  devise  a  convenient  form  of  rack, .which 

30  will  facilitate  the  process  of  pasteurizing 
milk  and  generally  to  provide  a  compara- 
tively cheap  and  very  durable  rack  for  the 
purposes  aforesaid. 

In  the  drawings  Figure  1  is  a  plan  view  of 

35  the  top  of  the  rack.  Fig.  2  is  a  longitudi- 
nal sectional  view  of  the  complete  rack  on 
the  line  A— B  in  Fig.  1. 

Like  numerals  of  reference  indicate  cor- 
responding parts  in  each  figure. 

Referring  to  the  drawings,  1  are  the  ends 
of  the  rack  formed  of  wood  or  any  suitable 
material,  that  will  not  be  materially  effected 
by  immersion  in  hot  or  cold  fluids  and  hav- 
ing the  hook  holes  2  therethrough  a  short 

46  distance  below  the  top  and  midway  between 
the  side  edges  of  the  said  ends. 

3  are  bars  suitably  fastened  in  the  ends  1 
adjacent  to  the  bottom  thereof  and  forming 
milk  bottle  supports,  in  fact  forming  the 

BO  grid  bottom  to  the  rack. 

4  are  rods  suitably  secured  in  the  ends  1 
intermediate  of  the  height  thereof  extending 
between  and  outside  of  the  rows  of  the  milk 
bottles,  and  completing  the  frame. 

55      5  are  milk  bottles  standing  on  the  grid  bot- 


40 


torn  between  the  rods  4  and  having  the  disk 
closures  6. 

.7  is  a  grid  top  preferably  formed  of  four 
parallel  bars  joined  by  the  cross  bars  8  in 
the  center  .thereof ,  said  bars  having  the  60 
bosses  9  and  the  orifiees  10  through  said 
bosses  and  the  downwardly  offset  ends  11, 
said  ends  terminating  in  the  horizontal 
flanges  12  and  the  vertical  flanges  13  and 
seated  on -the.  top  edge  faces  of  the  ends  1,  65 
said  flanges  extending  completely  across  the 
grid  top,  therefore  the  grid  top  7  sits  on  the 
top  of  the  ends  1  when  in  position,  the  ori- 
fices 10  being  centrally  arranged  over  the 
milk  bottles  .5.  70 

14  are  inverted  cups  having  the  flat  bot- 
toms 15  and  the  rubber  disks  16  covering 
said  bottoms,  the  aaid  walls  of  said  cups  en- 
circling the  tops,  of  said  milk  bottles  5,  while 
the  rubber  disks  rest  on  the  rims  of  the  bot-  75 
ties.  The  said  cups  are  some  what  larger 
than  the  neck  and  head  of  the  milk  bottle,  so 
that  there  is  an  annular  space  17  forming  an 
air  .seal  between  each,  of  said  cups  and  each 
of  said  bottles.  80 

18  are  stems  rigidly  and  centrally  secured 
to  the  outside  bottoms  lo.aud  extending  up- 
wardly through  the  orifices  10  and  having 
threaded  upper  ends  extending  outwardly 
beyond  the  bosses  9,  each  of  said  threaded  85 
upper  ends  having  a  nut  19  mounted  thereon. 

20  are  spiral  springs  encircling  the  stems 
18  between  the  grid  top  7  and  the  cups  14, 
thereby  exerting  a  constant  pressure  on  the 
lops  of  said  cups  and  bringing  the  rubbers  90 
16  in  to  close  contact  with  the  bottles,  when 
the  grid  top  7  is  fastened. 

21  are  lugs  extending  outwardly  from  the 
grid  top  7  at  each  end  thereof,  each  lug 
having  a  suitable  pivot  orifice  therethrough.  95 

22  are  crank  levers,  each  of  said  cranks 
being  pivoted  at  the  end  of  one  of  its  sec- 
tions in  a  lug  21  and  having  a  downwardly 
hanging  hook  23   pivotally  secured   at   the 
angle  thereof,  the  other  section  of  said  crank  100 
acting  as  a  handle.     It  will  be  thus  seen 
that  on  throwing  the  crank  levers  22  out- 
wardly the  hooks  23  will  hang  loosely  but 

on  turning  said  cranks  inwardly  and  slip- 
ping the  hooks  in  the  hook  holes  2.  the  hooks  106 
will  be  drawn  up  tightly  against  the  top 
walls  of  said  hook  holes  and  as  the  angle  of 
each  of  said  crank  levers  is  slightly  beyond 
the  pivot  center  of  the  lug,  the  said  hooks 
are  locked  firmly  in  place.  This  or  any  110 


1,076,852 


other  fastening  will  be  quite  suitable  for 
the  grid  top,  in  fact  many  changes  may  be 
made  in  the  construction  of  the  device  with- 
out departing  from  the  spirit  of  the  inven- 
6  tion,  so  long  as  changes  are  kept  within  the 
scope  of  the  claims  for  novelty  following 
this  description. 

In  the  use  of  this  rack  the  bottles  are 
closed  in  the  usual  manner  with  disk  stop- 

10  pers  and  placed  in  the  rack. 

The  grid  top  is  placed  in  position,  so  that 
the  inverted  cups  are  over  the  tops  of  the 
bottles,  the  rubbers  on  the  bottom  coming 
into  contact  with  said  bottles,  thus  the  bottles 

15  are  held  there  firmly  and  the  whole  rack 
with  the  bottles  can  be  immersed  in  the  pas- 
teurizing fluid  without  fear  of  the  said  fluid 
reaching  the  closures  of  said  bottles,  as  the 
annular  air  spaces  between  the  tops  of  the 

20  bottles  and  the  side  walls  of  the  cups  pro- 
vide air  seals,  which  prove  a  barrier  to  the 
passage  of  the  outside  liquid  to  the  extreme 
tops  of  said  bottles.  The  closures  are  fur- 
ther protected  against  moisture  by  the  rub- 

25  bers  in  the  bottom  of  the  cups,  consequently 
the  said  disk  closures  will  be  kept  perfectly 
dry  during  the  pasteurizing  treatment. 

This  description  has  been  confined  to  the 
use  of  this  rack  for  milk  bottles,  but  it  must 

30  be  understood  that  it  may  be  utilized  other- 
wise. 

What  I  claim  is: — 

1.  In  a  device  of  the  class  described,  a 
frame  formed  of  ends  and  longitudinal  bars, 

35  a   grid   top   having  bosses   projecting   up- 


45 


50 


wardly  therefrom  and  orifices  through  said 
bosses,  a  plurality  of  inverted  cups  having 
stems  projecting  upwardly  through  said 
orifices  and  means  for  fastening  said  grid 
top  to  said  ends. 

2.  In  a  device  of  the  class  described,  a 
frame  formed  of  ends  and  longitudinal  bars, 
a  grid  top  having  offsets  at  the  end  of  its 
longitudinal  bars  terminating  in  horizontal 
and  vertical  flanges  forming  a  seat  on  the 
tops  of  said  ends,  fasteners  secured  to  said 
horizontal   flanges  and   engaging  the   said 
ends,  and  a  plurality  of  inverted  cups  suit- 
ably secured  to  said  grid  top  and  engaging 
the  bottles  therebelow. 

3.  In  a  device  of  the  class  described,  a 
frame  formed  of  ends  and  longitudinal  bars, 
a   grid    top   having   bosses  projecting   up- 
wardly therefrom  and  orifices  through  said 
bosses,  a  plurality  of  inverted  cups  having  g- 
stems    projecting    upwardly    through    said 
orifices,    and    resilient    means    exerting    a 
downward  pressure  on  said  cups,  said  cups 
being  formed  to  provide  an  air  chamber 
protecting  the  tops  of  the  bottles  they  en-  60 
circle    and   cover    from   contact   with    any 
liquid  in  which  the  frame  may  be  immersed 

in  a  horizontal  position,  and  means  for 
fastening  said  grid  top  to  said  ends. 

Signed  at  the  city  of  Toronto,  Ont.,  this  65 
13th  day  of  December,  1912. 

EDMUND  LANGWORTHY  WESCOTT. 
Witnesses : 

W.  G.  HAMMOND, 
M.  S.  NUECERT. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents. 

Washington,  D.  C." 


^»  I  ^ 


o 


1,077,270T 


F.  GETTELMAN. 

PASTEURIZING. 
APPLICATION  PILED  FEB.  6,  1913. 


Patented  Nov.  4, 1913. 


C/ 


A 


UNITED  STATES  PATENT  OFFICE. 


FKEDEBICK  GETTELMAN,  OF  MILWAUKEE,  WISCONSIN. 
PASTEURIZING. 


1,077,270. 


Specification  of  letters  Patent.  Patented  Nov.  4, 1913. 

Application  filed  February  6, 1912.     Serial  No.  675,853. 


Tc  all  wham  it  may  concern  : 

Be  it  known  that  I,  FREDERICK  GETTER- 
MAN,  a  citizen  of  the  United  States,  and  resi- 
dent of  Milwaukee,  -in  the  county  of  Mil- 
5  waukee  and  State  of  Wisconsin,  have  in- 
vented  certain   new  •  and   useful    Improve- 
ments in  Pasteurizing;  and  I.  do  hereby  de- 
•   clare  that  the  following  is  a  full,  clear,  and 
exact  description  thereof. 

10  '  The  object  of  my  invention  is  to  provide  a 
simple,  effective  and  accurate  method  of 
pasteurizing,  the  same  being  accomplished 
through  apparatus  of  the  general  character 
disclosed  in  the  patent  issued  to  me  for  pas- 

15  teurizing  apparatus,  dated  April  11,  1911, 
No.  989,141. 

In  general  the  method  consists  in  subject- 
ing the  bottled  product  to  successive  inter- 
rupted immersions  in  water  contained  in 

20  separate  vats,  the  water  in,  each  vat  being 
at  an  initial  predetermined  temperature 
whereby  said  product  is  gradually  brought 
to  the  exact  pasteurizing  temperature  de- 
sired, at  which  temperature  it  is  sustained 

25  for  a  period  of  time  and  thereafter  gradually 
lowered  in  temperature  preparatory  to  being 
removed  from  the  pasteurizing  apparatus. 

This  method  is  especially  adapted  to  pas- 
teurize milk,  although  it  is  apparent  that 

80  any  product  may  be  treated  with  efficiency 
and  that  while  I  have  particularly  described 
the  mouths  of  the  vessels  as  being  open  that 
in  some  instances  paper  closures  for  the 
same  may  be  utilized  which  would  provide 

35  the  necessary  vent  owing  to  such  closures  not 
forming  a  perfect  seal. 

With  the  above  objects  in  view  the  inven- 
tion consists  in  what  is  herein  shown  and  de- 
scribed with  reference  to  the  accompanying 

40  illustrations  and  subsequently  claimed.    , 

In  the  drawings  Figure  1  represents  a  dia- 
gram view  of  a  pasteurizing  apparatus  em- 
bodying the  features  of  my  invention,  and 
Fig.  2,  a  detail  cross-section  of  a  fragment 

45  of  the  conveyer -chain  and  supporting  means 
together  with  a  portion  of  one  of  the  car- 
riers,  the  section  being   indicated   by  line 
2—2  of  Fig.  1. 
•  Beferring  by  characters  to  the  drawings  1 

50  indicates  a  housing  forming  a  chamber  hav- 
ing a  vertical  opening  2  therein  that  consti- 
tutes a  Avell.  through  which  the  pasteurized 
product  is  delivered  to  operators  above  the 
floor-line  of  the  building  upon  which  the 

*5  housing  is  supported,  the  well  being  dis- 
posed at  the  forward  end  of  the  chamber 


and  through  which  an  endless  chain  con- 
veyer 3  passes.    The  conveyer  chain  is  driven 
and  supported  by  a  iseries  of  pulleys  to  be 
hereinafter  particularly  mentioned  mounted  60 
within  and  exteriorly  of  the  chamber.    Suit- 
ably supported  within  the  chamber  are  a  se- 
ries of  vats  A,  B.  C,  D,  the  vats  being  filled 
to  a  predetermined  height  with  water  from 
supply-pipes  4, 4,  4a,  4".    Track-rails  5,  5",  5".  65 
and  5P  are  disposed  above  the'  water-line  of 
the  series  of  vats  and  serve  as  longitudinal 
supporting  guides  for  the  chain  conveyer. 
This  chain  conveyer  is  arranged  to  pass  over 
a  pulley  7  located  above  the  top-wall  of  the  70 
chamber,  the  chain  being  thereafter  passed 
over  a  pulley  7a  similarly  located  at  the  rear 
end  of  said  chamber.    From  thence  the  chain 
passes  down  through  an  opening  2a  at  the 
rear  end  of  the  chamber  top  over  a  pulley  8  75 
located  above  the  first  vat  A,  from  which 
point  it  is  arranged  to  travel  forwardly  and    ' 
over  the  guide-rail  5  under  a  guide-pulley  8* 
and  from  thence  said  chain  is  inclined  up- 
wardly and  is  arranged  to  travel  over  a  pul-  80 
ley  9.  being  also  supported  at  its  inclined 
portion  by  an  upwardly  inclined  section  of 
the  guide-rail  5,  which  inclined  section  or 
stretch  rises  from  pulley  8a  to. pulley  9.    The 
conveyer    chain    thereafter    passes    down-  85 
wardly  over  a  pulley  10  that  is  disposed, 
above  the  vat  B  and  from  thence  it  travels 
parallel  to  the  water-line  in  said  vat  and 
above  the  same  to  a  guide-pulley  10",  being 
upwardly  inclined  at  the  rear  end  of  the  vat  90 
B  where  it  passes  over  a  pulley  11.    The 
conveyer  chain  is  then  directed  downwardly 
at  the  rear  end  and  under  another  pulley  12 
that  is  disposed  over  vat  C.    From  this  pul- 
ley  the   chain   travels   forwardly   under   a  95 
guide-pulley  12a  and  over  a  large  pulley  13 
which  is  disposed  directly  above  the  parti- 
tion between  vats  D  and  C,  which  vats  are 
in  this  instance  shown  arranged  upon  the 
same  horizontal  plane.    The  conveyer  chain  100 
after  passing  over  pulley   13   is   deflected 
downwardly  by  a  guide-pulley  12b,  a  stretch 
being  then  directed  parallel  with  vat  D  and 
over  the  same.    The  endless  conveyer  then 
passes  under   a   pulley   14  from   which    it  105 
travels  upwardly  through  the  well  2  to  the 
first  pulley  7  whereby  the  cycle  is  completed. 
From  the  foregoing  it  will  be  seen  that  the 
endless  chain  conveyers  thus  pass  in  zig-zag 
manner  back  and  forth  over  the  series  of  110 
vats,  being  alternately  dropped  and  elevated 
as  it  enters  and  leaves  each  vat  in  order  to 


1,077,270 


immerse  the  bottled  product  in  the  vat  water. 
Each  portion  of  the  bottled  product  is  con- 
tained in  a  vessel  15',  groups  of  which  are 
assembled  in  a  series  of  carriers  15  that  are 
5  pivotally  suspended  from  rods  16,  which 
rods  are  carried  by  the  chain  conveyer,  the 
rods  being  provided  with  anti-friction  roll- 
ers 17  arranged  to  contact  with  the  guide- 
rails.  By  the  above  described  construction 

10  the  several  stretches  of  the  aforesaid  chaiii 
conveyer  are  relieved  of  sagging  strain  to 
which  .they  would  otherwise  be  subjected  and 
thus'  friction  being  reduced  to  a  minimum  a 
proportionately  less  amount  of  power  is  re- 

15  quired  to  operate  the  apparatus.  Further- 
more it  is  apparent  that  owing  to  the  ar- 
rangement of  guide-rails  which  support  the 
carriers  15  that  the  latter  are  always  held  in 
a  position  whereby  they  are  submerged  at  a 

20  predetermined  depth.  By  this  arrangement 
the  vessels  or  bottles  15'  containing  the 
product  can  be  submerged  to  the  proper 
depth  so  that  their  necks  are  above  the 
water-line  and  can  thus  be  open  to  the  at- 

26  mosphere  without  danger  of  injury  to  the 
contents  thereof  incidental  to  travel  through 
the  sterilizing  liquid. 

Each  bottle-carrier  15  has  secured  thereto 
a  shield  18  that  is  connected  to  the  support- 

30  ing  bails  15"  of  the  carrier  and  is  disposed 
just  above  the  open  mouths  of  the  vessels 
whereby  they  are  protected  and  any  water 
drippings  or  foreign  matter  that  may  drop 
upon  the  tray  incidental  to  its  travel  is  de- 

85  fleeted  from  the  vented  vessels  whereby  their 
contents  will  not  be  polluted. 

As  clearly  shown  in  the  diagram  a  heat 
regulator  in  the  form  of  a  coiled  pipe  19 
is  arranged  in  juxtaposition  to  the  forward 

40  end  of  the  first  yat  A,  which  coiled  pipe 
parallels  the  vertical  stretch  *  of  the  con- 
veyer chain  between  said  vat  and  the  second 
vat  B.  A  similar  coil  20,  which,  in  this  in- 
stance, is  adapted  to  receive  a  cooling  me- 

45  dium,  is  mounted  within  the  chamber  in 
juxtaposition  to  the  vertical  stretch  y  of  the 
conveyer  chain  that  passes  from  the  second 
yat  B  to  the  third  vat  C,  the  latter  vnt  be- 
ing provided  with  water  which  is  designed 

50  as  a  cooling  medium,  being  of  slightly  lower 
temperature  than  the  water  contained  in  vat 
B,  which  vat  may  be  termed  the  sterilizing 
vat  and,  for  example,  contains  water  at  a 
temperature  of  approximately  149°.  The 

55  last  vat  D  of  the  series  may  be  termed  a 
cooling  vat  and  contains  water  which  may, 
as  shown,  be  held  at  a  predetermined,  low 
temperature  by  a  cooling  medium  that  is 
introduced  indirectly  thereto  through  a 

60  coiled  pipe  21. 

From  the  foregoing  it  will  be  apparent 
that  in  carrying  out  my  improved  method  of 
pasteurizing  that  the  product  on  entering 
the  chamber,  ig  approximately  at  atmos- 

65  pheric  temperature  and  the  vessels  continu- 


ing the  product  being  open  to  atmosphere 
as  previously  mentioned,  said  vessels  are 
first  submerged  in  vat  A.  which  contains 
water  at  a  desired  intermediate  temperature 
whereby  the  product  is  raised  in  temper-  70 
ature  gradually  preparatory  to  being  sub- 
merged in  the  pasteurizing  vat  B.  Before 
entering  said  vat  the  product  is  pre-heated 
in  its  travel  downwardly  by  indirect  radi- 
ation from  the  heating  coil  19  and  thus  in  75 
its  travel  from  the  first  vat  to  the  pasteur- 
izing vat  the  temperature  of  the  product  is 
held  constant  or  slightly  pre-heated,_Hence 
there  is  no  sudden  rise  in  the  temperature 
of  the  product  as  it  is  submerged  into  the  go 
liquid  containing  yat  B.  Pasteurizing  is 
effected  as  the  carrier  containing  the  prod- 
uct passes  from  the  forward  end  to  the  rear 
end  of  vat  B  and  thereafter  it  is  de- 
sirable to  gradually  cool  the  pasteurized  35 
product.  The  initial  pre-cooling  is  effected 
by  indirect  contact  with  the  cooling  medium 
introduced  through  coil  20.  A  further  cool- 
ing of  the  product  is  effected  as  it  traveis 
through  vat  C,  the  final  cooling  being  ac-  99 
comphshed  incidental  to  the  travel  o?  the 
carrier  through  vat  D,  the  liquid  in  which, 
as  shown,  is  maintained  at  a  predetermined 
temperature  by  the  cooling  medium  21.  The 
pasteurizing  is  now  completed  and  the  end-  95 
less  carrier  raises  the  product  up  through 
the  well  2  to  the  floor-line  of  the  building 
where  said  product  is  unloaded  in  any  de- 
sired manner. 

While  I  have  shown  and  described  the 
chamber  as  being  provided  with  four  vats 
it  is  apparent  that  this  number  may  be 
diminished  or  increased  in  accordance  with 
the  conditions  required  with  reference  to  the 
product  to  be  sterilized,  particular  attention 
being  called  to  the  fact  that  the  product  is 
pre-heated  or  pre-cooled  by  artificial  means 
incidental  to  its  travel  from  one  vat  to  the 
other,  whereby  sudden  variations  in  temper- 
ature are  avoided  in  the  interrupted  steps 
of  bringing  the  product  to  a  pasteurizing 
temperature  and  thereafter  gradually,  cool- 
ing the  same,  the  said  temperature  regu- 
lating means  being  introduced  in  nay  de- 
sired form  in  the  relative  positions  de- 
scribed  and  illustrated.  It  will  also  be  ob- 
served that,  as  previously  stated,  the  bottles 
or  vessels  containing  the  product  are  at  no 
time  totally  submerged  but  are  held  in  such 
a  position  relative  to  the  water-line  in  the 
vats  that  the  sterilized  product  is  exposed  to 
atmosphere. 

I  claim: 

1.  A  pasteurizing  method  consisting  in 
subjecting  an  atmospherically  exposed  prod-  125 
net  to  a  scries  of  step  by  step  water  baths 
having  progressively  higher  temperatures  to 
effect  sterilization,  prc-heating  the  product 
by  indirect  radiation  between  the  water 
baths  of  progressively  higher  temperatures,  no 


1,077,270 


a 


and  thereafter  subjecting  said  product,  step 
by  step,  to  a  series  of  water  baths  having 
progressively  lower  temperatures  relative  to 
the  maximum  temperature  of  the  first  named 

.5  series,  and  pre-cooling  the  product  between 
the  cooling  baths  by  subjecting  said  prod- 
uct to  the  influence  of  an  indirect  cooling 
medium. 

2.  A  pasteurizing  method   consisting  in 

10  subjecting  the  product  to  a  series  of  step  by 
step  water  baths  having  progressively 
higher  temperatures  to  effect  sterilization, 
pre-heating  the  product  by  indirect  radi- 
ation between  the  water  baths  of  progres- 

15  sively  higher  temperatures,  and  thereafter 


subjecting  said  product,  step  by  step,  to  a 
series  of  water  baths  having  progressively 
lower  temperatures  relative  to  the  maximum 
temperature  of  the  first  named  series,  and 
pre-cooling  the  product  between  the  cooling  20 
baths  by  subjecting  said  product  to  the  iri- 
fiuence  of  an  indirect  cooling  medium.  •> 

In  testimony  that  I  claim  the  foregoing 
I  have  hereunto  set  my  hand  at  Milwaukee 
in  the  county  of  Milwaukee  and  State  of  26 
Wisconsin  in  the  presence  of  two  witnesses. 

FREDERICK  GETTELMAN. 
Witnesses: 

GEO.  W.  YOUNG, 

M.  E.  DOWNEY. 


1,082,743. 


F.  GETTELMAN. 

PASTEURIZING, 
APPLIOATIOH  FILED  HOV.  28,  1911. 


Patented  Dec.  30, 1913. 


COLUMBIA  PLANOORAPH  Co..  WAIHINOTON.  o.  c 


UNITED  STATES  PATENT  OFFICE. 


1,082.743. 


FREDERICK  GETTELMAN,  OF  MILWAUKEE,  WISCONSIN. 
PASTEURIZING. 

Specification  of  Letters  Patent.          Patented  Dec.  30, 1913. 

Application  filed  November  28, 1911.     Serial  No.  662,871. 


To  nil  whom  it  may  concern : 

Be  it  known  that  I,  FREDERICK  GETTEL- 
MAX.  a  citizen  of  the  United  States,  and  resi- 
dent of  Milwaukee,  in  the  county  of  Mil- 
5  waiikee  and  State  of  Wisconsin,  have  in- 
vented certain  new  and  useful  Improvements 
in  Pasteurizing;  and  I  do  hereby  declare 
that  the  following  is  a  full,  clear,  and  exact 
description  thereof. 

10  The  primary  object  of  my  invention  is  to 
increase  the  efficiency  and  scope  of  pasteur- 
izing apparatus  in  general  and  particularly 
apparatus  of  that  character  such  as  de- 
scribed and  claimed  in  a  patent  issued  to  me 

16  for  pasteurizing  apparatus  dated  April  11. 
1911.  No.  989,141. 

In  a  general  way  my  improved  apparatus 
embodies  in  its  construction  and  arrange- 
ment means  for  subjecting  the  bottled  prod- 

20  uct  to  successive  interrupted  immersions  in 
water  contained  in  separate  vats,  the  water 
in  each  vat  being  at  an  initial  predetermined 
temperature  whereby  said  product  is  gradu- 
ally brought  to  the  exact  pasteurizing  tem- 

25  perature  desired,  at  which  temperature  it  is 
sustained  for  a  period  of  time  and  thereafter 
gradually  lowered  in  temperature  prepara- 
tory to  being  removed  from  the  pasteurizing 
apparatus. 

30  Specific  objects  of  my  invention  are  to 
provide  means  whereby  open  mouthed  ves- 
sels containing  the  product  to  be  pasteurized 
are  maintained  above  the  water-line  in  such 
position  that  only  the  body  of  the  bottles 

•5  will  be  submerged  as  they  travel  through  the 
water,  the  product  being  thus  vented  during 
the  process  of  sterilization;  to  provide  pro- 
tecting shields  for  the  bottles  wnereby  drip- 
pings of  water  or  other  foreign  substance 

40  are  shed  from  said  open-mouthed  bottles;  to 
provide  means  for  controlling  the  tempera- 
ture of  the  product  during  its  travel  from 
one  vat  to  the  other,  said  means  including 
indirect  pre-heating  and  pre-cooling  coils, 

46  provision  being  made  for  placing  certain  of 
the  coils  directly  within  the  vats ;  to  provide 
an  endless  conveyer  chain  having  carriers, 
which  chain  is  supported  above  the  water- 
line  at  all  times,  the  carriers  being  arranged 

80  with  respect  to  the  water-line  in  the  various 
vats  to  submerge  the  body  of  the  vessels  con- 
taining the  product  to  be  sterilized,  and  to 
provide  water  supply  pipes  and  overflows 
for  the  various  vats  whereby  the  water-level 

65  therein  will  remain  constant. 

With  the  above  objects  in  view  the  inven- 


tion consists  in  what  is  herein  shown  and  de- 
scribed with  reference  to  the  accompanying 
illustrations  and  subsequently  claimed. 

In  the  drawings   Figure   1   represents  a  30 
diagram  view  of  a  pasteurizing  apparatus 
embodying  the  features  of  my  invention,  and 
Fig.  2.  a  detail  cross-section  of  a  fragment 
of  the  conveyer  chain  and  supporting  means 
together  with  a  portion  of  one  of  the  car-  (55 
riers,  the  section  being  indicated  by  line  2 — 2 
of  Fig.  1. 

Referring  by  characters  to  the  drawings  1 
indicates  a  housing  forming  a  chamber  nav- 
ing  a  vertical  opening  2  therein  that  consti-  70 
tutes  a  well  through  which  the  pasteurized 
product  is  delivered  to  operators  above  the 
floor-line  of  the  building  upon  which  the 
housing  is  supported,  the  well  being  dis- 
posed at  the  forward  end  of  the  chamber  75 
pncl  through  which  an  endless  chain  con- 
reyer  3  passes.  The  conveyer  chain  is  driven 
and  supported  by  a  series  of  pulleys  to  be 
hereinafter  particularly  mentioned  mounted 
within  and  exteriorly  of  the  chamber.  80 

Suitably   supported   within   the  chamber 
are  a  series  of  vats  A,  B,  C,  D,  the  vats 
being  filled  to  a  predetermined  height  with 
water  from  supply-pipes  4,  4,  4',  4b,  the- 
height   of   the   water   being  controlled   by  85 
overflow  pipes  6.    Track-rails  5,  5a,  5b,  and 
oc  are  disposed  above  the  water-line  of  the 
series  of  vats  and  serve  as  longitudinal  sup- 
porting guides  for  the  chain  conveyer.    This 
chain  conveyer  is  arranged  to  pass  over  a  90 
pulley  7  located  above  the  top-wall  of  the 
chamber,  the  chain  being  thereafter  passed 
over  a  pulley  7a  similarly  located  at  the  rear 
end   of   said   chamber.     From   thence    the 
chain  passes  down  through  an  opening  2a  95 
at  the  rear  end  of  the  chamber  top  over  a 
pulley  8  located  above  the  first  vat  A,  from 
which  point  it  is  arranged  to  travel  for- 
wardly  and  over  the  guide-rail  5  under  a 
guide-pulley  8"  and  from  thence  said  chain  100 
is   inclined   upwardly   and   is   arranged   to 
travel  over  a  pulley  9,  being  also  supported 
at  its  inclined  section  between  the  pulleys 
8a  and  9,  by  an  upwardly  inclined  section  of 
the  guide-rail  5,  that  parallels  the  inclined  105 
stretch  of  said  chain.     The  conveyer  chain 
thereafter  passes  downwardly  over  a  pulley 
10  that  is  disposed  above  the  vat  B  and 
from  thence  it  travels  parallel  to  the  water- 
line  in  said  vat  and  above  the  same  to  a  110 
guide-pulley   10",  being  upwardly  inclined 
at  the  rear  end  of  the  vat  B  where  it  passes 


1,082,743 


over  a  pulley  11.  The  conveyer  chain  is 
then  directed  downwardly  at  the  rear  end 
and  under  another  pulley  12  that  is  disposed 
over  vat  C.  From  this  pulley  the  chain 
5  travels  forwardly  under  a  guide-pulley  12a 
and  over  a  large  pulley  13  which  is  disposed 
directly  above  the  partition  between  vats  D 
and  C,  which  vats  are  in  this  instance  shown 
arranged  upon  the  same  horizontal  plane. 

10  The  conveyer  chain  after  passing  over  pul- 
ley 13  is  deflected  downwardly  by  a  guide- 
pulley  12b,  a  stretch  being  then  directed  par- 
allel with  vat  D  and  over  the  same.  The 
endless  conveyer  then  passes  under  a  pulley 

15  14  from  which  it  travels  upwardly  through 
the  well  2  to  the  first  pulley  7  whereby  the 
cycle  is  completed. 

From  the  foregoing  it  will  be  seen  that 
the  endless  chain  conveyers  thus  pass  in 

20  zig-zag  manner  back  and  forth  over  the 
series  of  vats,  being  alternately  dropped  and 
elevated  as  it  enters  and  leaves  each  vat  in 
order  to  immerse  the  bottled  product  in  the 
vat  water.  Each  portion  of  the  bottled 

26  product  is  contained  in  a  vessel  15a,  groups 
of  which  are  assembled  in  a  series  of  car- 
riers 15  that  are  pivotally  suspended  from 
rods  16,  which  rods  are  carried  by  the  chain 
conveyer,  the  rods  being  provided  with  anti- 

30  friction  rollers  17  arranged  to  contact  with 
the  guide-rails. 

By  the  above  described  construction  the 
several  stretches  of  the  aforesaid  chain  con- 
veyer are  relieved  of  sagging  strain  to  which 

35  they  would  otherwise  be  subjected  and  thus 
friction  being  reduced  to  a  minimum  a  pro- 
portionately less  amount  of  power  is  re- 
quired to  operate  the  apparatus.  Further- 
more it  is  apparent  that  owing  to  the  ar- 

40  rangement  of  guide-rails  which  support  the 
carriers  15  that  the  latter  are  always  held 
in  a  position  whereby  they  are  submerged 
at  a  predetermined  depth.  By  this  ar- 
rangement the  vessels  or  bottles  15a  contain- 

45  ing  the  product  can  be  submerged  to  the 
proper  depth  so  that  their  necks  are  above 
the  water-line  and  can  thus  be  open  to  the 
atmosphere  without  danger  of  injury  to 
the  contents  thereof  incidental  to  travel 

60  through  the  sterilizing  liquid. 

Each  bottle-carrier  15  has  secured  there- 
to a  shield  18  that  is  connected  to  the  sup- 
porting bails  15"  of  the  carrier  and  is  dis- 
posed just  above  the  open  mouths  of  the  ves- 

66  sels  whereby  they  are  protected  and  any 
water  drippings  or  foreign  matter  that  may 
drop  upon  the  tray  incidental  to  its  travel 
is  deflected  from  the  vented  vessels  whereby 
their  contents  will  not  be  polluted. 

60  As  clearly  shown  in  the  diagram  a  heat 
regulator  in  the  form  of  a  coiled  pipe  19  is 
arranged  in  juxtaposition  to  the  forward 
end  of  the  first  vat  A,  which  coiled  pipa 
parallels  the  vertical  stretch  x  of  the  con- 

65  veyer  chain  between  said  vat  and  the  second 


vat  B.  A  similar  coil  20,  which,  in  this  in- 
stance, is  adapted  to  receive  a  cooling  medi- 
um, is  mounted  within  the  chamber  in  juxta- 
position to  the  vertical  stretch  y  of  the  con- 
veyer chain  that  passes  from  the  second  vat  70 
B  to  the  third  vat  C,  the  latter  vat  being 
provided  with  water  which  is  designed  as  a 
cooling  medium,  being  of  slightly  lower 
temperature  than  the  water  contained  in  vat 

B,  which  vat  may  be  termed  the  sterilizing  75 
vat   and,    for   example,   contains   water   at 

a  temperature  of  approximately  149°.  The 
last  vat  D  of  the  series  ma}*  be  termed  a 
cooling  vat  and  contains  water  which  may, 
as  shown,  be  held  at  a  predetermined  low1  go 
temperature  by  a  cooling  medium  that  is  in- 
troduced indirectly  thereto  through  a  coiled 
pipe  21. 

From  the  foregoing  it  will  be  apparent 
that  in  carrying  out  my  improved  method  85 
of  pasteurizing  that  the  product  on  entering 
the    chamber    is    approximately    at    atmos- 
pheric temperature  and  the  vessels  contain- 
ing the  product  being  open  to  atmosphere  us 
previously  mentioned,  said  vessels  are  first  90 
submerged  in  vat  A,  which  contains  water 
at     a     desired     intermediate     temperature 
whereby  the  product  is  raised  in  temperature 
Gradually  preparatory  to  being  submerged 
in  the  pasteurizing  vat  B.     Before  entering  95 
said   vat   the  product  is  pre-heated   in  its 
travel    downwardly    by    indirect    radiation 
from  the  heating  coil  19  and  thus  in  its 
travel  from  the  first  vat  to  the  pasteurizing 
vat  the  temperature  of  the  product  is  held  100 
constant     or     slightly     pre-heated.     Hence 
there  is  no  sudden  rise  in  the  temperature  of 
the  product  as  it  is  submerged  into  the  liquid 
containing  vat  B.     Pasteurizing  is  effected 
as  the  carrier  containing  the  product  passes  105 
from  the  forward  end  to  the  rear  end  of 
vat  B,  and  thereafter  it  is  desirable  to  gradu- 
ally cool  the  pasteurized  product.     The  ini- 
tial pre-cooling  is  effected  by  indirect  con- 
tact with   the   cooling  medium   introduced  110 
through  coil  20.     A  further  cooling  of  the 
product  is  effected  as  it  travels  through  vat 

C,  the  final  cooling  being  accomplished  inci- 
dental to  the  travel  of  the  carrier  through 
vat  D,  the  liquid  in  which,  »s  shown,  is  116 
maintained  at  a  predetermined  temperature 

by  the  cooling  medium  21.  The  pasteuriz- 
ing is  now  completed  and  the  endless  carrier 
raises  the  product  up  through  the  well  2  to 
the  floor-line  of  the  building  where  said  120 
product  is  unloaded  in  any  desired  manner. 
While  I  have  shown  and  described  the 
chamber  as  being  provided  with  four  vats  it 
is  apparent  that  this  number  may  be  di- 
minished or  increased  in  accordance  Tfith  125 
the  conditions  required  with  reference  to 
the  product  to  be  sterilized,  particular  at- 
tention being  called  to  the  fact  that  the 
product  is  pre-heated  or  pre-cooled  by  arti- 
ficial means  incidental  to  its  travel  from  one  13C 


1,082,743 


vat  to  the  other,  whereby  sudden  variations 
in  temperature  are  avoided  in  the  interrupt- 
ed steps  of  bringing  the  product  to  a  pas- 
teurizing temperature  and  thereafter  gradu- 
5  ally  cooling  the  same,  the  said  temperature 
regulating  means  being  introduced  in  any 
desired  form  in  the  relative  positions  de- 
scribed and  illustrated. 

It  will  also  be  observed  that,  as  previously 

10  stated,  the  bottles  or  vessels  containing  the 
product  are  at  no  time  totally  submerged 
but  are  held  in  such  a  position  relative  to 
the  water-line  in  the  vats  that  the  sterilized 
product  is  exposed  to  atmosphere. 

15       I  claim: 

1.  In  a  pasteurizing  apparatus  having  a 
series  of  vats  arranged  one  above  the  other 
adapted  to  contain  water  at  progressively 
higher  temperatures  to  an  intermediate  vat 

20  and  progressively  lower  temperatures  from 
said  intermediate  vat,  an  endless  conveyer 
arranged  to  travel  parallel  with  the  water- 
line  of  the  first  vat  and  having  a  vertical 
stretch  intermediate  of  the  first  and  second 

26  vats,  the  conveyer  being  provided  with  a 
second  stretch  adapted  to  travel  parallel 
with  said  second  vat  and  provided  with  a 
second  vertical  stretch  between  said  second 
and  third  vats,  and  vessel  carriers  in  pivotal 

30  union  with  the  conveyer;  the  combination 
of  a  heating  coil  arranged  parallel  with  the 


first  mentioned  vertical  belt  stretch,  and  a 
cooling  coil  arranged  parallel  with  the  sec- 
ond vertical  stretch  of  said  belt. 

2.  In  a  pasteurizing  apparatus  having  a  35 
series  of  vats  arranged  one  above  the  other 
adapted  to  contain  water  at  progressively 
higher  temperatures  to  an  intermediate  vat 
and  progressively  lower  temperatures  from 
said  intermediate  vat,  an  endless  conveyer  40 
arranged  to  travel  parallel  with  the  water- 
line  of  the  first  vat  and  having  a  vertical 
stretch  intermediate  of  the  first  and  second 
vats,  the  conveyer  being  provided  with  a 
second   stretch    adapted    to   travel   parallel  45 
with  said  second  vat  and  provided  with  a 
second  vertical  stretch  between  said  second 
and  third  vats,  and  vessel  carriers  in  piv- 
otal union  with  the  conveyer;  the  combina- 
tion of  an  indirect  heating  means  arranged  50 
parallel   with   the  first  mentioned  vertical 
belt  stretch,  and  an  indirect  cooling  means 
arranged  parallel  with  the  second  vertical 
stretch  of  said  belt. 

In  testimony  that  I  claim  the  foregoing  55 
I  have  hereunto  set  my  hand  at  Milwaukee 
in  the  county  of  Milwaukee  and  State  of 
Wisconsin  in  the  presence  of  two  witnesses. 
FREDEKICK  GETTELMAN. 

Witnesses : 

GEO.  W.  YOUNG, 
MAT  DOWNEY. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


6*5^361 


F.  GETTELMAN. 

PASTEOBIZING  APPARATUS. 

APPLIOATIOH  FILED  MAS.  17,  1913. 


1,085,901. 


Patented  Feb.  3, 1914. 

SHEETS-SHEET  1. 


COLUMBIA   PLANOQRAPH   CO..  WASHINGTON.  l>    C. 


F.  GETTELMAN. 
PASTEORIZINQ  APPARATUS. 

APPLICATION  FILED  MAE.  17,  1913. 


1,085,901. 


Patented  Feb.  3, 1914 

3  SHEETS-SHEET  2. 


COLUMBIA  t'l  ANoORAPM  ti'..  V  \ffHUiarofj,  p.  C 


1,085,901. 


F.  GETTELMAN. 
PASTEDEIZINO  APPARATUS. 

APPLICATION  PILED  MAE.  17,  1913. 


Patented  Feb.  3, 1914 

3  SHEETS-SHEET  3. 


v 


iv  .  I    «BIA   PLANOGKAPH  CO..  WASHINGTON.  D.  C. 


UNITED  STATES  PATENT  OFFICE. 


FREDERICK  GETTELMAN,  OF  MILWAUKEE,  WISCONSIN. 
PASTEURIZING  APPARATUS. 


1,085,901. 


Specification  of  Letters  Patent.  Patented  Feb.  3, 1914. 

Application  filed  March  17,  1913.     Serial  No.  754,796. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  FREDERICK  GETTEL- 
MAN, a  citizen  of  the  United  States,  and  resi- 
dent of  Milwaukee,  in  the  county  of  Mil- 
5  waukee  and  State  of  Wisconsin,  have  invent- 
ed certain  new  and  useful  Improvements  in 
Pasteurizing  Apparatus;  and  I  do  hereby 
declare  that  the  following  is  a  full,  clear, 
and  exact  description  thereof. 

10  My  invention  refers  to  pasteurizers,  its 
object  being  to  provide  a  simple,  economical, 
effective  and  compact  machine  of  the  above 
mentioned  character  wherein  a  maximum 
pasteurizing  capacity  with  minimum  ex- 

15  penditure  of  labor  will  result,  the  said  ma- 
chine being  capable  of  control  by  a  single 
operator.  In  brief,  the  construction  and  ar- 
rangement is  such  that,  after  an  initial  op- 
eration, a  series  of  tiers  of  separate  tray 

20  units  containing  the  product  in  the  several 
stages  of  pasteurization  are  fed  step  by  step 
over  a  series  of  pasteurizing  vats,  whereby 
the  contents  of  one  tier  of  the  tray  units  with 
each  movement  is  immersed,  pasteurized  and 

25  discharged.  In  the  step  by  step  process  the 
several  tiers  of  trays  are  simultaneously  sub- 
merged into  the  vats  through  the  medium 
of  an  elevator  and  after  a  predetermined  in- 
terval of  time  the  entire  series  are  raised 

30  from  the  vats  and  moved  forward  one  step, 
over  the  mouth  of  the  succeeding  vats,  and  so 
on  until  the  pasteurization  is  completed,  it 
being  evident  that  with  each  elevation  of  the 
trays  from  the  vats  one  tier  is  discharged 

35  completely  pasteurized  and  a  tier  of  trays 
containing  raw  material  is  supplied  at  the 
feed  end  of  the  machine  through  the  recipro- 
cative  action  of  a  conveyer,  movements  of 
which  are  correlated  with  those  of  the  ele- 

40  vator. 

With  the  above  objects  in  view  the  inven- 
tion consists  in  certain  peculiarities  of  con- 
struction and  combination  of  parts  as  set 
forth  hereinafter  with  reference  to  the  ac- 

4J>  companying  drawings  and  subsequently 
claimed. 

In  the  drawings  Figure  1  represents  a  side 
elevation  with  parts  broken  away  and  parts 
in  section  of  a  pasteurizing  apparatus  em- 

50  bodying  the  features  of  my  invention;  Fig. 
2,  a  sectional  plan  view  of  the  same  with 
parts  broken  away,  the  section  being  indi- 
cated by  line  2—2  of  Fig.  1,  and  Fig.  3,  an 
end  elevation  of  the  apparatus  with  parts 

55  broken  away  and  in  section,  the  view  being 


taken  looking  toward  the  discharge  end  of 
the  machine. 

Referring  by  characters  to  the  drawings,  1 
represents  a  tank  that  is  divided  by  trans- 
verse partition  walls  2  and  2'  to  form  sepa-  60 
rate  vats  A,  B,  and  C,  and,  for  example,  the 
first  vat  constitutes  a  pre-heating  bath,  the 
same  containing  water  at  approximately  35°. 
The  second  vat  contains  water  at  45°  to  50° 
and  constitutes  the  pasteurizing  vat,  while  65 
the  third  vat  C  contains  water  at  approxi- 
mately 15°  and  constitutes  the  cooling  vat. 
The  pre-heating  vat  A  and  pasteurizing  vat 
B  are  eacli  provided  with  valve-controlled 
pipes  4  for  supplying  water,  the  said  vats  70 
being  also  provided  with  valve-controlled 
steam  supply  pipes  4',  whereby  the  tempera- 
ture of  the  water  is  maintained  at  a  prede- 
termined degree.  The  cooling  vat  C  is  pro- 
vided with  a  valve-controlled  water  supply  75 
pipe  4",  and  owing  to  the  fact  that  the  tem- 
perature of  the  water  in  said  vat  is  main- 
tained at  approximately  15°  the  water  sup- 
ply thereto  is  delivered  at  the  desired  tem- 
perature through  the  pipe,  the  flow  being  80 
continuous  in  order  to  maintain  this  low 
temperature.  Each  vat  is  provided  with  an 
overflow  pipe  3  that  extends  therein  and 
terminates  at  a  point  to  maintain  the  desired 
water  level.  85 

Projecting  rearwardly  from  the  feed  end 
of  the  tank  i  is  a  receiving  table  5  and  from 
the  discharge  end  of  said  tank  a  similar  de- 
livery table  6  is  extended.  The  receiving 
and  delivery  tables  are  provided  with  a  90 
transverse  series  of  rollers  7,  7',  respectively, 
the  same  serving  as  supports  for  the  bottom 
of  one  or  more  trays  D.  a  series  of  which  are 
in  practice  stacked  one  upon  the  other  to 
form  tiers  of  separable  units  for  the  recep-  95 
tion  of  bottles  E  or  analogous  receptacles 
containing  the  product  to  be  pasteurized. 
In  practice  the  heads  of  the  lower  bottles 
serve  as  supports  for  the  succeeding  bottle 
tray,  whereby  several  of  such  trays  may  100 
be  stacked  one  upon  the  other  as  shown,  the 
bottom  or  lower  tray  being  supported  by  the 
table  rollers  upon  a  slightly  higher  plane 
than  the  top  edges  of  the  series  of  partition 
walls  to  thus  permit  the  tier  of  tray  units  105 
with  their  contents  to  be  carried  forward 
and  alined  over  the  several  vats  of  the  se- 


ries. 


Secured  to  the  upper  edge  of  the  partition 
walls  2  and  2'  are  brackets  having  alined  110 


1,086,901 


10 


„, 


35 


45 


50 


55 


60 


65 


journal  studs  8,  upon  which  studs  are  loosely 
mounted  conveyer  rollers  9,  the  same  being 
upon  a  plane  common  to  the  table  rollers 
7,  7',  referred  to.  These  journal  studs  8 
also  carry  guide  sheaves  9'  for  the  support 
of  a  reciprocative  conveyer,  which  conveyer 
is  in  the  form  of  a  skeleton  frame  having 
side-bars  10  that  are  in  sliding  engagement 
with  the  guide-sheaves  and  the  series  of  re- 
ceiving table  rollers  7,  the  engagement  with 
the  latter  rollers  being  effected  when  said 
conveyer  is  moved  into  its  extreme  rearward 
position.  The  side-bars  of  the  conveyer 
frame  are  of  approximately  the  same  length 
as  the  tank  and  are  connected  at  their  ends 
by  transverse  bars  11  and  similar  inter- 
mediate bars  11',  whereby  said  frame  is  di- 
vided into  rectangular  sections  that  approxi- 
mately correspond  to  the  mouth  area  of  the 
vats  with  which  they  are  arranged  to  register. 

For  the  purpose  of  lowering  and  raising 
the  several  tiers  of  trays  into  and  out  of 
the  vats,  an  elevator  is  provided,  which  ele- 
vator comprises  frame  sections  A',  B',  C', 
that  are  arranged  to  be  submerged  into  and 
lifted  from  the  respective  vats  A,  B,  C. 
These  frame  sections  of  the  elevator  are  each 
suspended  from  a  lid  12,  and  the  bottom  of 
the  several  frames  is  formed  by  sets  of  rollers 
13  the  same  constituting  a  skeleton  support. 
which  rollers,  when  the  elevator  is  lifted,  are 
stopped  upon  a  plane  common  to  the  receiv- 
ing and  delivery  table  rollers  7,  7',  and 
also  the  conveyer  rolls  9.  When  the  elevator 
is  lowered,  as  shown  in  Figs.  1  and  2,  the  lid 
12  rests  upon  side  flanges  of  the  tank  1,  to 
thus  form  a  closure  for  the  entire  series  of 
vats.  The  vertical  lift  of  the  lid  and  ele- 
vator to  the  position  indicated  by  dotted 
lines  in  Fig.  1,  is  checked  by  stop-pins  14 
that  project  from  sets  of  supporting  columns 
15,  which  columns  extend  upward  from  the 
tank  sides  and  are  connected  by  cross- 
girders  15'. 

The  elevator  is  raised  and  lowered  by  sets 
of  cables  a,  a'.  Ends  of  the  cables  a  are  con- 
nected to  one  side  of  the  lid  extending  up- 
ward therefrom  and  over  pulleys  16,  which 
pulleys  are  secured  to  a  shaft  17  that  is 
journaled  in  bearings  with  which  the  cross- 
girders  15'  are  provided.  The  said  cables 
extend  downward  from  the  pulleys  and  have 
their  opposite  ends  secured  to  drums  18,  the 
same  being  mounted  upon  a  positively 
driven  shaft  19  that  is  journaled  in  boxes 
secured  to  the  adjacent  set  of  supporting 
columns.  The  other  set  of  cables  a'  have 
ends  secured  to  the  opposite  sides  of  the  lids 
12,  from  which  points  they  pass  upwardly 
and  over  pulleys  16'  and  from  thence 
stretches  of  the  cable  extend  across  the  ma- 
chine and  over  other  pulleys  16"  that  are 
carried  by  the  shaft  17  from  which  latter 
pulleys  the  said  cables  pass  to  sets  of  drums 
18'  that  are  secured  to  the  drive  shaft  19. 


The  drive-shaft  19  receives  its  motion  from 
a  counter-shaft  19'  through  a  pinion  20  car- 
ried thereby,  which  pinion  meshes  with  a 
gear-wheel  20'  that  is  secured  to  said  drive- 
shaft.  The  counter-shaft  19'  is,  in  turn,  70 
driven  by  an  arbor  21  through  a  worm  gear 
connection,  the  arbor  being  mounted  in  a 
suitable  pillow-block  and  also  carries  a 
pulley  22,  that  is  driven  in  either  direction 
by  a  suitable  belt  connection  from  a  source  76 
|  of  power,  not  shown,  and  a  suitable  revers- 
|  ing  mechanism,  all  of  which  gear  transmis- 
sion forms  no  part  of  my  invention. 

The  receiving  end  of  the  conveyer  frame 
is  provided  with  weights  23  and  suitable  80 
cable  connections,  which  connections  pass 
over  guide-pulleys  23'  that  are  mounted 
upon  the  receiving  table.  This  weight  con- 
nection with  the  conveyer  serves  to  normally 
hold  the  same  in  its  extreme  rearward  posi-  §5 
tion  over  the  receiving  table,  as  .shown  in 
Fig.  1,  rearward  movement  of  said  conveyer- 
frame  being  limited  by  stops  24  that  project 
from  said  table.  The  forward  end  of  the 
conveyer  frame  is  connected  to  cables  25,  90 
the  opposite  ends  of  which  cables  are  wound 
about  and  secured  to  drums  26,  the  same  be- 
ing mounted  upon  a  crank-shaft  27  that  is 
suitably  journaled  in  frame  members  of  the 
delivery  table  6.  95 

Assuming  that  the  parts  are  in  the  posi- 
tion shown  in  Fig.  1  and  that  each  vat  con- 
tains its  quota  of  trays  carrying  the  bottled 
product  to  be  sterilized,  it  is  apparent  that 
the  product  contained  in  the  first  vat  A  will  100 
be  pre-heated,  while  that  contained  in  the 
vat  B  will  be  pasteurized  and  the. product 
contained  in  the  vat  C  in  the  meantime  will 
be  cooled.  Hence  after  a  predetermined  in- 
terval, while  the  process  of  sterilization  is  105 
taking  place  the  operator  places  a  tier  of 
trays  containing  the  raw  product  upon  the 
receiving  table  5,  the  lower  tray  of  which 
tier  is  nested  within  the  rear  section  of  the 
conveyer.  After  the  bottled  products  have  no 
been  submerged  for  the  proper  interval  of 
time  the  operator  manipulate*  the  power 
transmission  mechanism,  whereby  drive 
shaft  19  is  put  into  motion  and  the  elevator, 
through  its  cable  connections  with  the  sev-  115 
eral  drums  upon  said  drive  shaft,  is  lifted. 
In  this  position  the  bottom  set  of  rollers  of 
the  various  elevator  sections  are  stopped  in 
alinement  with  the  receiving  table  rollers 
and  rolls  9  or  at  a  point  where  said  elevator  120 
rolls  will  engage  the  lower  face  of  the  con- 
veyer side  bars  10.  When  the  parts  are  in 
this  position  motion  of  the  drive-shaft  19 
is  stopped  and  thereafter  the  operator  will 
impart  rotation  to  the  drum  sheaves  26  125 
which  are  connected  by  cables  to  the  con- 
veyer. Owing  to  the  cross-bar  connections 
11  and  11'  of  the  conveyer  frame  it  is  ap- 
parent that  when  this  forward  movement  of 
said  conveyer  takes  place  that  these  cross-  130 


1,085,901 


bars  will  engage  the  rear  ends  of  the  lower 
tray  of  each  tier  and  hence  that  tier  which 
is  now  resting  upon  the  receiving  table  will 
be  caused  to  travel  forward  upon  the  ele- 
5  vator  rollers  and  over  the  pre-heating  tank, 
while  the  tier  which  previously  occupied 
the  pre-heating  tank  will  be  moved  forward 
to  the  pasteurizing  tank.  The  tier  of  trays 
previously  immersed  in  the  pasteurizing  vat 

10  will  be  then  positioned  over  the  cooling  vat 
with  the  lower  tray  resting  upon  the  rollers 
of  that  section  of  the  elevator.  Hence  said 
trays  will  be  pushed  forward  clear  of  the 
vat  by  the  bar  11  upon  the  delivery  table  (>, 

15  their  contents  having  passed  through  the 
complete  pasteurizing  process.  The  forward 
movement  of  the  conveyer  frame  is  limited 
by  the  engagement  of  its  bar  11  with  its 
stop  24'  which  projects  from  the  table  0,  as 

20  best  shown  in  Fig.  1,  it  being  understood 
that  this  stop  checks  movement  of  the  con- 
veyer, whereby  the  discharged  tray  or  series 
of  trays  is  delivered  upon  the  rollers  7'. 
This  tier  of  trays  is  thereafter  removed  by 

25  the  operator  and  when  the  parts  again  as- 
sume the  position  in  Fig.  1  a  fresh  tray  is 
supplied  to  the  receiving  table.  Thus  the 
process  of  pasteurization  is  continuously 
maintained  in  a  series  of  successive  steps 

30  which  are  controlled  by  the  minimum  ex- 
penditure of  labor. 
I  claim : 

1.  A   pasteurizing  apparatus  comprising 
a  series  of  tanks,  tables  extending  from  each 

35  end  tank,  anti  friction  rollers  mounted  with- 
in the  tables,  a  reciprocative  conveyer  adapt- 
ed to  travel  over  the  rollers  of  the  rear  end 
tables,  the  conveyer  comprising  bars  having 
cross-bar  connections  forming  partitions 

40  that  correspond  in  number  to  the  vats,  guides 
for  the  conveyer,  a  vertically  reciprocative 
lid  for  the  vats,  frames  suspended  from  the 
lid  adapted  to  enter  the  vats  and  constitute 
elevators  for  material  to  be  pasteurized, 

45  roller  bottoms  for  the  elevators  adapted  to 
be  alined"  with  the  before  mentioned  roller- 
equipped  tables,  means  for  raising  and  low- 
ering the  lid  and  elevators,  and  means  for 
imparting  reciprocative  motion  to  the  con- 

50  veyer. 

2.  A  pasteurizing  apparatus  comprising 
a   tank   provided   with   partitions   forming 


separate  vats  adapted  to  contain  water  at 
various  predetermined  degrees  of  tempera- 
ture, a  receiving  table  in  connection  with  55 
the  first  vat  of  the  series  and  a  delivery 
table  in  connection  with  the  last  vat  of  the 
series,  anti-friction  rollers  mounted  upon  the 
tables,  vessel-receiving  trays  arranged  to  be 
initially  supported  upon  the  receiving  table,  60 
a  reciprocative  conveyer  comprising  side- 
bars connected  by  a  series  of  transverse  bars 
forming  sections  that  correspond  with  the 
number  of  vats,  the  side-bars  being  adapted 
to  travel  over  the  rollers  of  the  receiving  65 
table,  guides  for  said  side-bars,  a  vertically 
reciprocative  lid  arranged  to  rest  upon  the 
tank  and  form  a  closure  for  the  entire  series 
of  vats,  skeleton  frames  suspended  from  the 
lid  constituting  elevators  for  the  trays,  a  se-  70 
ries  of  rollers  carried  by  the  skeleton  frames 
to  form  bottoms  for  the  support  of  said 
trays,  means  for  raising  the  lid  and  ele- 
vators whereby  the  bottom  rollers  are 
brought  into  horizontal  alinement  with  the  75 
receiving  and  delivery  table  rollers,  and 
means  for  moving  the  conveyer  forward  and 
backward  a  distance  equal  to  the  length  of 
a  vat. 

3.  A  pasteurizing  apparatus  comprising  80 
a  series  of  tanks,  tables  extending  from 
each  end  tank,  a  reciprocative  conveyer 
adapted  to  travel  over  the  rear  end  table, 
the  conveyer  comprising  bars  having  cross- 
bar connections  forming  partitions  that  cor-  85 
respond  in  number  to  the  vats,  guides  for 
the  conveyer,  a  vertically  reciprocative  lid 
for  the  vats,  frames  suspended  from  the  lid 
adapted  to  enter  the  vats  and  constitute  ele- 
vators for  material  to  be  pasteurized,  skele-  no 
ton  bottoms  for  the  elevators  adapted  to  be 
alined  with  the  before  mentioned  tables, 
means  for  raising  and  lowering  the  lid  and 
elevators,  and  means  for  imparting  recipro- 
cative motion  to  the  conveyer.  05 

In  testimony  that  I  claim  the  foregoing  I 
have  hereunto  set  my  hand  at  Milwaukee 
in  the  county  of  Milwaukee  and  State  of 
Wisconsin  in  the  presence  of  two  witnesses. 

FREDERICK  GETTELMAN. 

Witnesses : 

W.  A.  GETTELMAN, 

OKAS.   MOLLENHAUER. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patenti. 

Washington,  D.  C." 


1,088,921. 


N.  F.  NISSEN. 

PASTEURIZING  MACHINE. 

APPLICATION  FILED  JUNE  30,  1909. 


Patented  Mar.  3, 1914. 

5  SHEETS-SHEET  1. 


to 


JS 


WITNESSES 


Q 


~jP 
~Yl-&n& 


.  INVENTOR: 


^T  Attorneys; 


^  fUAMOGItAPH  CO.,  WASIUNUTON.  U    i. 


N.  F.  NISSEN. 
PASTEURIZING  MACHINE. 

APPLICATION  FILED  JUSE  30,  1909. 


1,088,921. 


Patented  Mar.  3, 1914. 

5  SHEETS-SHEET  2. 


Tier  4. 


W/T/VESSES: 


I/VVEHTOR 


N.  F.  NISSEN. 

PASTEURIZING  MACHINE. 

APPLICATION  PILED  JUKE  30,  1909. 


1,088,921. 


Patented  Mar.  3, 1914. 

6  SHEETS— SHEET  3. 


fy.Z       jtl 


(7* 


N.  F.  NISSEN. 

PASTEURIZING  MACHINE. 

AFPLICATIOH  FILED  JUHE  30,  1909. 


1,088,921. 


Patented  Mar.  3, 1914. 

5  SHEETS-SHEET  1. 


N.  F.  FISSEN. 

PASTEURIZING  MACHINE. 

APPLICATION  FILED  J0HE  30,  1909. 


1,088,921. 


Patented  Mar.  3, 1914. 

6  SHEETS-SHEET  5. 


\ 


WITN£SS£S:          6 


UNITED  STATES  PATENT  OFFICE. 


NIELS  FREDERIK.  NISSEN,  OF  COPENHAGEN,  DENMARK,  ASSIGNOR  TO  NYEBOE  & 
NTSSEN,  OF  COPENHAGEN,  DENMARK,  A  FIRM. 


PASTEURIZING-MACHINE. 


1,088,931. 


Specification  of  letters  Patent.  Patented  Mar.  3,  1914. 

Application  filed  June  30, 1909.     Serial  No.  505,296. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  NIELS  FREDERIK 
NISSEN,  engineer,  residing  at  Raadhusplad- 
sen  37,  Copenhagen,  Denmark,  have  invent- 
5  ed  new  and  useful  Improvements  in  Pas- 
teurizing-Machines,  of  which  the  following 
is  a  specification. 

The  object  of  the  present  invention  is  an 
improvement  in  the  kind  of  pasteurizing  ap- 
10  paratuses  characterized  in  that  the  recepta- 
cles containing  the  goods  to  be  pasteurized 
are  submerged  in  liquid  in  a  series  of  inter- 
communicating chambers,  the  temperature 
of  the  liquid  in  the  several  compartments 
15  being  successively  greater  up  to  a  prede- 
termined maximum  and  then  successively 
less  down  to  a  predetermined  minimum. 
The  liquid  in  the  compartments  is  then  cir- 
culated and  the  liquid  of  varying  tempera- 
20  tures  in  the  several  compartments  is  trans- 
ferred from  one  compartment  to  another, 
each  compartment  thereby  having  passed 
therethrough  liquid  of  a  temperature  from 
the  minimum  to  the  maximum  and  again 
25  to  the  minimum.  The  receptacles  to  be  pas- 
teurized are  successively  placed  in  the  cham- 
bers wherein  is  contained  liquid  of  the  lowest 
temperature,  as  the  liquid  is  transferred 
from  one  chamber  to  the  next,  and  the  re- 
30  ceptacles  are  left  therein  until  the  liquid  of 
lowest  temperature  again  reaches  the  suc- 
cessive chambers,  when  the  receptacles  are 
taken  out  and  replaced  by  new  receptacles 
to  be  pasteurized. 

35  The  invention  consists  in  the  provision 
of  a  device  adapted  to  arrest  automatically, 
at  the  proper  moment,  the  circulation  of  the 
heat  transmitting  fluid,  and  to  maintain,  au- 
tomatically, the  proper  thermic  state  of  this 
40  fluid  thereby  that  heat  is  supplied  to  the 
proper  pasteurizing  chambers.  Hereby  it  is 
attained  that  the  person  operating  the  ap- 
paratus lias  no  other  duty  than  to  exchange, 
at  certain  time  intervals,  the  receptacles  con- 
45  taining  the  goods,  and  thereafter  to  restart 
the  fluid  circulation,  while  all  the  other 
work  is  performed  automatically  by  the  ma- 
chine itself.  This  is  attained  by  providing 
moans  to  arrest  the  circulation  automati- 
60  cally,  wheneA'er  the  pump  or  other  fluid 
moving  device  has  caused  the  fluid  contents 
of  the  chamber  to  advance  one  chamber,  and 
by  providing  means  for  letting  the  neces- 
sary supply  of  heat  to  the  hottest  chambers 


be  governed  by  the  periodic  action  of  the  55 
pump. 

On  the  accompanying  drawings  Figure  1 
represents  a  vertical  section  along  line  I — I 
of  Fig.  2,  Fig.  2  is  a  top-view  or  the  appa- 
ratus, Fig.  3  a  vertical  section  along  the  60 
line  III— III,  Fig.  1,  Fig.  4  the  pump  pro- 
ducing the  circulation  of  the  heat  transmit- 
ting fluid,  and  Fig.  5  a  detail  belonging  to 
the  arresting  mechanism  of  the  pump.  Fig. 
6  shows  an  arrangement,  which  automati-  65 
cally  closes  the  valve  on  the  pressure  pipe 
of  the  pump  when  the  circulating  pump  has 
made  the  stipulated  number  of  revolutions. 
Fig.  6"  represents  a  detail  of  the  shifting 
device,  shown  in  Figs.  4  and  6.  Fig.  7  rep-  70 
resents  a  detail  in  vertical  section.  Figs.  8 
and  9  show  the  apparatus  fitted  with  steam- 
pipe,  pump  and  nozzle.  Fig.  10  represents 
the  apparatus  fitted  with  an  injector  and  a 
steampipe,  and  Fig.  11  is  a  detail.  Fig.  12  75 
is  a  detail  illustration  of  the  means  for  heat- 
ing the  fluid  and  its  thermostatic  controlling 
means. 

The  apparatus  consists  of  two  tanks,  di- 
vided by  double  partitions  D  and  E  into  ten  80 
chambers  1-10.    The  intercommunication  be- 
tween any  two  adjoining  chambers  is  effect- 
ed by  one  of  the  partitions  D  not  quite  reach- 
ing the  top  of  the  tank,  while  the  other  par- 
tition E  not  quite  reaches  the  bottom  of  the  85 
tank.     Besides  the  chambers  1  and  10  are 
connected  by  means  of  a  pipe  A,  and  the 
chambers  5  and  6  are  connected  by  means 
of  a  pipe  B  and  the  pump  C,  so  that  a  con- 
tinuous circuit  is  provided  through  all  the  90 
chambers  and  the  pump  C. 

The  heat  transmitting  medium  in  the  va- 
rious chambers  is  supposed  to  have,  at  a 
given  moment,  the  temperatures  indicated 
on  the  drawing.  After  the  receptacles  in  the  95  . 
coldest  chamber  1  have  been  exchanged,  the 
fluid  in  a  known  manner  is  caused  to  cir- 
culate, in  direction  of  the  arrow,  sufficiently 
to  bring  the  inscribed  temperatures  one 
chamber  forward.  At  the  same  time  suf-  100 
ficient  heat,  from  an  exterior  source,  is 
added  to  the  pasteurizing  chambers  proper 
5,  6  and  7  in  order  to  maintain  them  at  the 
proper  pasteurizing  temperature,  say  60°. 
After  the  receptacles  in  chamber  2  which  is  105 
now  at  the  lowest  temperature  20°,  are  ex- 
changed, the  fluid  is  again  advanced,  by 
means  of  the  pump,  until  the  temperatures 


1,088,921 


have  again  been  transferred  one  chamber 
forward,  etc.,  in  other  words  the  goods  to  be 
pasteurized  are  first  exposed  to  increasing 
temperatures,  then  they  are  kept  for  some 
6  time  at  the  actual  pasteurizing  tempera- 
ture, and  finally  they  are  exposed  to  grad- 
ually decreasing  temperatures. 

The  stoppage  of  the  motion  of  the  fluid, 
after  it  has  made  the  proper  advance,  may 

10  be  effected,  for  instance,  by  the  pump  being 
stopped  after  having  made  a  certain  num- 
ber of  revolutions  or  a  certain  number  of 
strokes  or  by  a  valve  or  cock  being  caused  to 
close.  Fig.  6  represents,  by  way  of  example, 

15  a  device  to  this  effect.  When  the  wheel  L 
has  been  turned  so  far,  that  the  projection 
M  strikes  against  the  lever  N,  then  the  lat- 
ter will  be  raised  so  as  to  release  the  pin  O, 
whereupon  the  counterweight  Q  will  force 

2o  the  rod  R  to  move  to  the  right.  This  rod 
is  connected  to  the  cockplug,  which  is  con- 
sequently turned. 

In  Fig.  4  is  shown,  by  way  of  example,  a 
rotary  pump  C  driven  by  a  belt  G  acting  on 

25  a  fixed  pulley  F  and  a  loose  pulley  F'. 

Eccentrically  on  the  pump  shaft  C'  is 
journaled  a  fork-shaped  connecting  rod  H 
(see  Fig.  5)  carrying  a  pawl  I  which  en- 
gages a  ratchet  wheel  J  on  whose  shaft  is 

30  keyed  a  worm  K  engaging  a  worm-wheel  L 
fitted  with  a  striking  pin  M.  The  gearing  is 
such  that  when  the  pump  has  made  a  certain 
number  of  revolutions,  corresponding  to  the 
proper  volume  of  water  to  be  moved  for- 

35  ward,  the  wheel  L  will  have  finished  one  rev- 
olution. The  pin  M  then  strikes  the  lower 
part  of  the  angular  hook  N,  hanging  on  its 
pin  N',  and  thereby  releases  the  stud  O  fas- 
tened on  the  disconnecting  lever  P.  This 

40  latter  now  sinks  down,  by  action  of  its 
counterweight  Q,  and  moves  the  bar  R 
which  then  shifts  the  belt  G  from  the  fixed 
pulley  F  to  the  loose  pulley  F',  thereby 
stopping  the  pump.  The  lever  P,  instead  of 

45  moving  the  belt  shifter  might  be  used   (as 

shown  in  Fig.  6)  to  operate  a  valve  or  cock 

shutting  off  the  flow  of  water  through  the 

pump  which  latter  would  then  run  idle. 

The  parts  of  the  ratchet  mechanism  H  I  J 

50  may  be  so  proportioned  as  to  allow  the  pump 

C  to  make  a  larger  or  smaller  number  of 

revolutions,  before  the  circulation  is  stopped. 

The  adjustment  of  temperatures  in  the 

hottest  chambers  is  effected  by  means  of  the 

55  device  represented  in  Figs.  1,  2,  3,  8,  9  and 
12.  Each  of  the  chambers  communicates  at 
top  through  a  pipe  al-aw  with  a  main  pipe  c, 
and  at  bottom  through  a  pipe  fr'-fr10  with 
another  main  pipe  d.  The  branch  pipes 

60  a1-^10  and  &'-6>10  are  fitted  with  puppet 
valves  i  (Fig.  3)  connected  in  such  a  man- 
ner that  the  upper  valve  belonging  to  any 
one  chamber  opens  and  closes  simultane- 
ously with  the  opening  and  closing  of  the 

65  valve  below  it.    The  upper  main  pipe  c  and 


the  lower  main  pipe  d  are  connected  by 
means  of  a  pump  e,  into  the  outlet  of  which 
steam  is  introduced  through  a  steam  pipe  p 
and  a  nozzle  p1.  This  pump  may  be  of  any 
known  construction.  70 

Fig.  8  further  shows  by  way  of  example 
a  rotary  pump  e  fitted  with  a  steam  pipe  p 
and  nozzle  p1,  while  in  Fig.  10  is  repre- 
sented an  injector  pump  I1  having  an  injec- 
tor e1  and  a  steam  pipe  p2.  Any  injector  of  75 
known  construction  will  answer  the  purpose. 
The  steam  pipe  may  be  provided  with  a  heat 
regulating  valve  of  known  construction, 
which  automatically  breaks  off  the  supply 
of  steam,  when  the  water  circulating  go 
through  the  pump  has  reached  a  certain 
temperature,  and  opens  for  the  steam  when 
the  temperature  has  sunk  to  a  certain  limit. 
An  example  of  such  a  construction  is  illus- 
trated in  Fig.  12  wherein  p2  indicates  a  cyl-  S5 
inder  in  which  is  contained  a  liquid  and 
which  is  placed  in  an  outlet  pipe  of  the  heat- 
ing pump  e.  The  cylinder  p2  is  connected 
through  pipe  p3  with  a  flexible  tube,  for  in- 
stance of  caoutchouc,  and  cased  in  a  metal  90 
spring  p4  placed  in  a  metal  tube  ps  con- 
sisting of  an  upper  and  lower  part ;  the  last 
one  placed  telescopically  around  the  first. 
By  means  of  screw  pa  the  casing  ps  of  the 
flexible  tube  p*  can  be  lengthened  or  short-  95 
ened.  p''  is  a  steam  valve  provided  with  a 
rod  ps  which  goes  through  the  upper  cover 
of  p*.  When  the  fluid  in  p2  is  heated  by 
the  water  passing  through  the  outlet  pipe  of 
the  pump  e,  the  fluid  of  p-  expands  and  100 
lengthens  the  flexible  casing  p*  until  it 
reaches  the  lower  end  of  the  rod  ps  and  closes 
the  steam  valve  p7.  The  inlet  of  steam  in 
the  outlet  pipe  of  the  pump  e  is  then  stopped 
and  the  rise  in  temperature  is  discontinued.  105 
By  lengthening  or  shortening  of  the  casing 
p5  by  means  of  the  screw  pa  it  is  possible  to 
stop  the  inlet  of  steam  at  any  desired  tem- 
perature of  the  water. 

When  the  valves  i  of  one  or  more  cham-  110 
bers  are  opened,  the  water  contained  therein 
is  constantly  drawn  through  the  pump  e  and 
back  into  the  same  chambers  by  way  of  the 
collecting  pipes,  and  on  its  way  the  water 
is  heated  by  the  addition  of  steam  as  above  115 
described.  The  automatic  opening  and  clos- 
ing of  the  valves  i  is  effected  in  the  follow- 
ing way : — -The  shaft  R1  of  the  worm  wheel 
L  which  is  set  in  motion  by  the  worm  K, 
operated  by  the  shaft  of  the  circulating  120 
pump  C  is  extended  out  and  supports  a  bev- 
eled gear  wheel  S  which  transmits  its  mo- 
tion to  the  beveled  gear  wheel  S1.  On  the 
same  shaft  as  S1  is  fastened  a  common  gear 
wheel  S2  which  drives  another  gear  wheel  S3  125 
and  on  the  shaft  carrying  the  latter  wheel 
S3  is  fastened  a  sprocket  wheel  T  carrying 
a  Gall's  chain  TJ.  The  ratio  of  gearings  are 
chosen  so  that  the  chain  advances  a  dis- 
tance equal  to  the  length  of  one  of  the  cham-  130 


1,088,921 


10 


bers,  during  each  period  of  the  action  of 
the  pump.  Two  of  the  chain  links  are  pro- 
vided each  with  a  projecting  pin  V  strik- 
ing the  arms  X  of  wheels  fastened  at  the 
5  end  of  the  spindles  of  the  valves  i.  When 
one  of  the  pins  V  passes  an  arm  X  the  cor- 
responding wheel  is  by  this  arrangement 
caused  to  make  a  revolution  of  90°  and,  as 
the  upper  end  of  the  pipe  Y  incasing  the 
valves  i  is  provided  with  two  grooves  placed 
diametrically  opposite  one  another,  while 
the  valve  stem  is  provided  with  a  projection 
X1  resting  on  the  upper  end  of  Y,  a  turn  of 
90°  of  the  valve  stem  will  either  open  or 

15  close  the  valve  i. 

Fig.  7  shows  incasing  pipe  Y,  turning 
wheel  X  and  pin  X1,  while  X2  is  a  plate 
having  a  hole  for  the  passage  of  the  valve 
stem  but  otherwise  separating  the  upper  and 

20  the  lower  water  passages.  X3  is  another 
plate  serving  as  a  guide  for  the  valve  stem. 
The  full  lines  show  the  valves  closed,  while 
the  dotted  lines  show  the  valves  in  their 
open  position.  When  the  first  of  the  strik- 

25  ing  pins  V  strikes  an  arm  of  the  wheel  X 
belonging  to  a  closed  set  of  valves  i,  the  said 
pin  will  turn  the  valve  stem  90°  thereby  open- 
ing the  set  of  valves,  which  will  rest  open  un- 
til the  wheel  of  this  valve  is  hit  by  the  second 

30  pin,  the  valve  stem  being  thereby  again  turned 
90°  and  the  valves  consequently  closed. 

Supposing  the  distance  between  the  pins 
is  equal  to  the  width  of  one  chamber,  each 
chamber  in  succession  will  stay  in  connec- 

35  tion  with  the  pipe  system  during  one  acting 
period  of  the  pump  C,  while  all  the  other 
chambers  are  disconnected  from  the  pipe 
system.  If  the  distance  between  the  pins 
equals  the  width  of  two  or  more  chambers, 

40  a  corresponding  number  of  chambers  will  be 
in  communication  with  the  pipe  system,  and 
their  contents  of  heating  medium  will  be 
drawn  through  the  pum'p  e  and  their  tem- 
perature kept  up  to  the  standard  by  action 

45  of  the  regulator  g.  This  group  of  heated 
chambers,  wherein  is  contained  fluid  of  maxi- 
mum temperature,  will  be  advanced  one 
chamber  for  each  period  of  action  of  the 
pump,  i.  e.,  each  time  the  pump  is  put  in 

50  operation  it  will  operate  to  cause  that  por- 
tion of  the  heating  medium  which  is  of 
maximum  temperature  to  be  transferred 
from  one  chamber,  or  from  the  first  of  a 
group  of  chambei-s,  to  the  next  chamber. 

55  It  will  be  understood,  that  the  devices 
just  described  and  illustrated  on  the  accom- 
panying drawings  by  way  of  example,  may 
be  modified  in  numerous  manners,  without 
departing  from  the  principle  underlying 

60  this  invention. 

What  I  claim  as  my  invention,  and  desire 
to  secure  by  Letters  Patent,  is~; 

1.  An  apparatus  for  pasteurizing  beer  and 
other  bottled  liquids,  comprising  a  number 

65  of  fluid  containing  compartments  connected 


together  for  circulation  of  their  fluid  con- 
tents through  all  of  the  chambers,  a  circu- 
lating pump  for  circulating  the  fluid  there- 
through seriatim,  outlet  and  inlet  pipes  in 
connection  with  each  compartment,  valves  in  70 
said  pipes,  and  a  pump  adapted  to  circulate 
fluid  through  said  pipes  and  the  compart- 
ments in  open  communication  therewith, 
whereby  a  secondary  circulation  independ- 
ent of  the  first  circulation  can  take  place  75 
through  a  limited  number  of  the  conipart- 
ments,  means  for  heating  the  fluid  circulated 
by  said  second-named  pump,  and  means  for 
automatically  opening  and  closing  said 
valves  controlling  said  outlet  and  inlet  pipes,  go 
through  which  said  secondary  circulation 
occurs,  said  means  being  controlled  by  said 
first  named  pump. 

2.  An  apparatus  for  pasteurizing  beer  and 
other  bottled  liquids  comprising  a  number  of  35 
fluid  -  containing    compartments    connected 
together  in  series  for  circulation  of  their 
fluid  contents,  means  for  separately  heating 
the   fluid    in    each   of   said   compartments, 
means  for  producing  a  circulation  of  the  90 
fluid  contents  of  said  compartments  through- 
out the  series,  and  means  for  automatically 
stopping  the  circulation  of  the  water  after  a 
certain  period  of  operation  of  said  circulat- 
ing means.  95 

3.  An  apparatus  for  pasteurizing  beer  and 
other  bottled  liquids  comprising  a  continu- 
ous series  of  intercommunicating  chambers, 
through  which  a  heat  transmitting  medium 

is  adapted  to  be  circulated,  a  pump  inserted   100 
in  the  circuit  for  producing  a  circulation  of 
said  transmitting  medium,  valves  for  ad- 
mitting   an    independent    heating    medium 
through  each  compartment,  means  for  auto- 
matically opening  and  closing  said  valves,   105 
and  means  for  automatically  stopping  the 
circulation  of  the  heat  transmitting  medium 
after  a  certain  pumping  period. 

4.  An    apparatus    for    pasteurizing    beer 
and  other  bottled  liquids  comprising  a  con-   no 
tinuous  series  of  intercommunicating  com- 
partments, through  which  a  heat  transmit- 
ting medium  is  adapted  to  be  circulated,  a 
pump  inserted  in  the  circuit  for  producing 

a  circulation  of  said  transmitting  medium,  115 
valves  for  admitting  an  independent  heat- 
ing medium  through  each  compartment,  and 
means  for  automatically  opening  and  closing 
said  valves  under  the  influence  of  the  said 
circulating  pump.  120 

5.  An  apparatus  for  pasteurizing  beer  or 
the  like  comprising  a  continuous  series  of  in- 
tercommunicating   compartments,    through 
which  a  heat  transmitting  medium  is  adapt- 
ed to  be  circulated,  a  pump  inserted  in  the  125 
circuit  for  producing  a  circulation  of  said 
transmitting  medium,  valves  for  admitting 

an  independent  heating  medium  through 
each  compartment,  means  for  automatically 
opening  and  closing  said  valves,  said  means  130 


1,088,021 


being  controlled  by  the  circulating  pump, 
and  means  for  automatically  starting  the 
action  of  the  heat  source,  when  the  tempera- 
ture of  the  heat  transmitting  medium  pass- 
5  ing  through  the  pipe  system  has  sunk  to  a 
certain  limit,  and  setting  it  out  of  action, 
when  the  temperature  of  this  medium  has 
reached  a  certain  limit. 

6.  An  apparatus  for  pasteurizing  beer  and 
10  other  bottled  liquids  comprising  a  number  of 

fluid  -  containing  compartments  connected 
together  in  series  for  circulation  of  their 
fluid  contents,  valves  for  separately  control- 
ling the  admission  of  heating  fluid  to  each  of 

15  said  compartments,  means  for  producing  a 
circulation  of  the  fluid  contents  of  said  com- 
partments throughout  the  series,  and  means 
for  automatically  opening  and  closing  said 
valves,  said  means  comprising  a  chain  or  the 

20  like,  set  in  motion  by  the  circulating  means 
and  effecting  the  opening  and  closing  of  the 
heating  valves. 

7.  An  apparatus  for  pasteurizing  beer  and 
other  bottled  liquids  comprising  a  continu- 

25  ous  series  of  intercommunicating  chambers, 
through  which  a  heat  transmitting  medium 
is  adapted  to  be  circulated,  a  pump  inserted 
in  the  circuit  for  producing  a  circulation  of 
said  transmitting  medium,  valved  means  for 

3(*  admitting  an  independent  heating  medium 
through  each  compartment,  means  for  auto- 
matically opening  and  closing  said  valves, 
and  means  for  automatically  stopping  the 
circulation  of  the  heat  transmitting  medium 

35  after  a  certain  pumping  period,  said  means 
comprising  a  chain  or  the  like,  set  in  motion 
by  the  circulating  pump  and  effecting  the 
opening  and  closing  of  the  heating  valves. 


8.  An  apparatus  for  pasteurizing  beer  and 
other  bottled  liquids  comprising  a  number  40 
of  fluid-containing  compartments  connected 
together  in  series  for  circulation  of  their 
fluid  contents,  means  for  separately  heating 
the   fluid   in   each   of   said   compartments, 
means  for  producing  a  circulation  of  the  45 
fluid  contents  of  said  compartments  through- 
out the  series,  said  means  comprising  a  belt- 
driven  pump,  fast  and  loose  pulleys,  a  driv- 
ing belt  and  means  for  automatically  shift- 
ing the  said  belt  from  the  fixed  pulley  to  the  50 
loose    pulley    thereby    stopping   the   pump 
after  a  certain  period  of  action. 

9.  An    apparatus    for    pasteurizing    beer 
and  other  bottled  liquids  comprising  a  con- 
tinuous series  of  intercommunicating  cham-  55 
bers,   through    which   a   heat   transmitting 
medium  is  adapted  to  be  circulated,  means 
for  setting  said  heat  transmitting  medium 

in  motion,  said  means  comprising  a  belt- 
driven  pump,  fast  and  loose  pulleys,  a  driv-  eo 
ing  belt,  and  means  for  automatically  shift- 
ing said  belt  from  the  fixed  pulley  to  the 
loose   pulley,   thereby   stopping  the   pump 
after  a  certain  period  of  action,  valved  heat- 
ing means  in  said  compartments,  and  means  65 
for  automatically  opening  and  closing  the 
heating  valves. 

In  witness  whereof,  I  have  hereunto 
signed  my  name  in  the  presence  of  two  sub- 
scribing witnesses. 

NIELS  FREDERIK  NISSEN. 

Witnesses : 

JULIUS  LEHMANN, 
F.  SODEMANN. 


Coplet  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  C." 


Commissioner  of  Patents, 


*    r-  zr 

i,    O     O 


J.  H.  BECKMAN. 

PASTEORIZING  APPARATUS. 

APPLICATION  FILED  FEB.  28,  1912. 


1,098,551. 


Patented  June  2, 1914. 

2  SHEETS-SHEET  I. 


COLUMBIA  PLANOOHAPH  CO..  *  A.1HINOTON.  D.  C. 


J.  H.  BECKMAN. 
PASTEDRIZING  APPARATUS. 

APPLICATION  TILED  FEB.  28,  1912. 


1,098,551. 


Patented  June  2, 1914. 

2  SHEETS-SHEET  2. 
Sf 


UNITED  STATES  PATENT  OFFICE. 


JACOB  H.  BECKMAN,  OF  SEATTLE,  WASHINGTON. 
PASTEURIZING  APPARATUS. 


1,098,551. 


Specification  of  Letters  Patent.  Patented  June  2,  1914. 

Application  filed  February  28,.  1912.     Serial  No.  680,534. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JACOB  H.  BECKMAN,  a 
citizen  of  the  United  States  of  America,  and 
a  resident  of  the  city  of  Seattle,  in  the  county 
5  of  King  and  State  of  Washington,  have  in- 
vented certain  new  and  useful  Improvements 
in  Pasteurizing  Apparatus,  of  which  the 
following  is  a  specification. 

My  invention  relates  to  improvements  in 

10  apparatus  particularly  adapted  for  pasteur- 
izing or  sterilizing  beer  and  other  liquid 
products  which  are  to  be  preserved  in  bottles 
cans  or  other  form  of  receptacles,  whereby 
such  products  may  be  subjected  to  successive 

15  baths  of  different  temperature,  and  has  for 

one  of  its  objects  to  provide  apparatus  of 

this  character  in  which  the  products  can  be 

uniformly  treated. 

A  further  object  resides  in  the  provision  of 

20  novel  holding  devices  for  the  receptacles  or 
bottles  which  are  operated  to  cause  the  fluid 
to  be  agitated  or  to  flow  lengthwise  of  the 
receptacles. 

A  further  object  resides  in  the  provision 

25  of  mechanism  conveying  and  operating  the 
receptacle  holders  in  a  novel  manner. 

Referring  to  the  accompanying  drawings, 
wherein  I  have  illustrated  my  apparatus 
adapted  particularly  for  treating  beer:  Fig- 

30  ure  1  is  a  view  of  my  invention  in  side  eleva- 
tion with  portions  broken  away.  Fig.  2  is 
a  view  of  the  same  in  end  elevation  with  por- 
tions broken  away.  Fig.  3  is  a  horizontal 
section  on  line  3—3  of  "Fig.  1,  parts  being 

35  broken  away.  Fig.  4  is  a  fragmentary  sec- 
tion illustrating  one  of  the  holders  in  con- 
junction with  the  feeding  device,  and  Fig. 
5  is  a  detail  of  the  holder  partly  in  longi- 
tudinal section. 

40  Referring  to  the  drawings  by  numerals 
of  reference  7,  8  and  9  indicate  attemperat- 
ing,  pasteurizing  and  cooling  tanks  respec- 
tively, the  same  being  adapted  to  hold  water 
and  being  equipped  with  well  known  mech- 

45  anism  as  shown  in  Patent  No.  701,622  for 
creating  and  maintaining  such  fluid  at  the 
desired  temperature  to  effect  the  heating  of 
the  products  to  be  treated  with  a  subsequent 
cooling  thereof,  prior  to  their  delivery  from 

50  tank  9,  in  a  gradual  manner.  These  tanks 
are  substantially  U-shaped,  the  several  legs 
being  designated  by  the  numerals  10,  11,  12, 
13,  14  and  15  respectively.  The  opposite 
legs  of  adjacent  tanks  are  connected  at  their 

55  upper  end  portions  by  closed  sections  17  and 


18,  thereby  providing  a  continuous  conduit 
between  legs  10  and  15. 

Reference  numeral  4  indicates  a  conveyer 
comprising  spaced  endless  chains  having  a 
portion  of  their  lengths  guided  by  direction  60 
wheels  1  and  2  in  tanks  7,  8  and  9.  Exte- 
riorly of  these  tanks  said  conveyer  takes  over 
direction  wheels  3  journaled  in  suitable 
stands  5  of  main  supporting  frame  6,  di- 
rectly over  the  legs  10  and  15.  66 

Reference  numeral  20  indicates  a  delivery 
chute  arranged  above  leg  15  at  the  upwardly 
moving  side  of  conveyer  4  and  extending  to 
an  endless  conveyer  21,  through  the  medium 
of  which  latter  the  treated  receptacles  can  be  70 
removed  to  any  desired  point,  as  is  well  un- 
derstood. 

Above  leg  10  I  provide'  a  feeding  platform 
30,  at  the  forward  end  of  which  is  an  ad- 
justable section  31  which  in  the  operation  75 
of  the  machine  is  adapted  to  be  adjusted  to 
an  inclined  position,  as  shown  in  Fig.  4,  so 
that  the  bottles  can  slide  down  the  same  by 
gravity  into  the  holders  32  on  conveyer  4. 

Platform  section  31  is  pivoted  in  a  bracket  80 
extension  33  of  platform  30  and  provided 
with  a  handle  34  with  which  it  can  be  raised 
or  lowered. 

Holders  32  which  are  cylindrical  in  form 
and  perforated  so  that  the  water  can  have  85 
free  access  to  the  contained  bottles,  are  pro- 
vided with  longitudinal  seats  35  whose  in- 
ner end  portions  are  contracted  and  com- 
municate with  a  hollow  hub  part  36. 

Holders  32  are  rotatably  mounted  in  per-  90 
forated  cylindrical  supports  37,  the  same 
having  shafts  38  journaled  in  and  project- 
ing through  the  end  walls  of  the  latter  and 
provided  with  sprocket  wheels  39,  adapted 
for  engagement  with  sprocket  chains  40.  95 

Reference  numeral  41  indicates  lugs  pro- 
vided on  supports  37  and  apertured  to 
loosely  receive  rods  42,  which  rods  extend 
between  and  are  connected  in  a  suitable  man- 
ner with  the  spaced  component  chains  of  100 
conveyer  4. 

Chains  40  are  guided,  as  by  direction 
sheaves  43.  within  tanks  7,  8  and  9  at  the  side 
of  the  path  of  conveyer  4  for  engagement 
with  sprocket  wheels  39  of  holders  32  to  106 
rotate  the  latter  and  thereby  so  agitate  the 
contents  of  the  bottle  as  to  obtain  a  more 
uniform  and  thorough  subjection  thereof  to 
the  submerging  medium  or  agent.  From 
legs  10  and  15  chains  40  extend  upwardly  to  110 


U 

' 


01 


1,102,486. 


0.  E.  FELT. 

PASTEURIZING  MACHINE. 

APPLICATION  FILED  JAN.  11,  1908. 


Patented  July  7, 1914 

4  SHEETS-SHEET  1. 


^  ^  cj&u&n&r. 

<— XG,    y^^ 


SUING  TON..  O.  C. 


C.  E.  FELT. 
PASTEURIZING  MACHINE. 

APPLICATION  PILED  JAH.  11,  1908. 


Patented  July  7, 1914. 

4  SHEETS-SHEET  2. 


(UG£> 


THE  NOHHIS  PETERS  CO..  PHOTO4.ITHO..  WASHINGTON.    D.  C 


1,103,486. 


C.  E.  FELT. 
PASTEURIZING  MACHINE. 

APPLICATION  FILED  JAH.  11,  1908. 


Patented  July  7, 1914. 

4  SHEETS-SHEET  3. 


SHINGTON.   D    C 


1,102,486. 


0.  E.  FELT. 

PASTEURIZING  MACHINE. 
APPLICATION  FILED  JAH.  11,  1908. 


Patented  July  7, 1914. 

4  SHEETS-SHEET*. 


vs 

$ 


Jfl, 


Vj-— — 

'Ml/&3&^<s>.< 


UNITED  STATES  PATENT  OFFICE. 


CHARLES  E.  FELT,  OF  CHICAGO,  ILLINOIS. 
PASTEUBIZING-MACHINE. 


1,102,486. 


Specification  of  Letters  Patent.  Patented  July  7,  1914. 

Application  filed  January  11, 1908.     Serial  No.  410,354. 


To  all  wfi  om  it  may  concern : 

Be  it  known  that  I.  CHARLES  E.  FELT,  a 
citizen  of  the  United  States,  residing  at  Chi- 
cago, in  the  county  of  Cook  and  State  of 
6  Illinois,  have  invented  certain  new  and  use- 
ful Improvements  in  Pasteurizing-Machines, 
of  which  the  following  is  a  full,  clear,  and 
exact  specification. 

This   invention   relates   to   machines   for 

10  pasteurizing  beer  and  other  substances  by 
submitting  the  same  first  to  gradually  in- 
creasing and  then  to  gradually  decreasing 
degrees  of  temperature,  and  the  invention 
has  for  its  primary  object  to  provide  an  im- 

15  proved,  simple  and  efficient  form  of  ma- 
chine for  accomplishing  this  result. 

Another  object  of  the  invention  is  to  me- 
chanically agitate  the  material  being  pas- 
teurized during  the  pasteurizing  operation 

20  so  that  a  more  perfect  or  uniform  tempera- 
ture throughout  the  contents  of  each  bottle 
or  receptacle  will  be  maintained  irrespective 
of  the  shape  of  the  receptacle. 
A  still  further  object  of  the  invention  is 

25  to  subject  all  bottles  or  other  receptacles 
containing  the  material  to  be  pasteurized, 
such  as  beer  and  other  liquors  or  beverages 
that  have  been  charged  with  gas.  to  succes- 
sive inverting  actions  whereby  the  carbonic 

30  acid  gas  or  other  gas  will  be  thoroughly 
commingled  with  the  contents  of  the  bot- 
tle during  the  pasteurizing  process,  and  will 
be  less  liable  to  escape  under  the  high  tem- 
perature to  which  it  is  subjected. 

35  With  a  view  to  the  attainment  of  these  ends 
and  the  accomplishment  of  certain  other  ob- 
jects which  will  hereinafter  appear,  the  in- 
vention consists  in  the  features  of  novelty 
which  will  now  be  described,  reference  be- 

40  ing  had  to  the  accompanying  drawings 
showing  a  machine  embodying  the  inven- 
tion, and  in  which  drawings — 

Figure  1  is  a  vertical  longitudinal  sec- 
tional view  of  the  inlet  end  of  the  machine ; 

45  Fig.  2  is  a  similar  view  of  the  discharge 
end;  Fig.  3  is  an  end  elevation  of  the  dis- 
charge end  of  the  machine;  Fig.  4  is  a  de- 
tail perspective  view  of  one  of  the  bottle 
crates;  Fig.  5  is  a  cross-section  thereof;  Fig. 

50  6  is  a  diagrammatic  plan  view  of  the  ma- 
chine, showing  the  crates  passing  through 
the  machine;  Fig.  7  is  a  diagrammatic  end 
elevation  of  the  inlet  end  of  the  spiral,  show- 
ing its  relation  to  one  of  the  carriers;  and 

55  Fig.  8  is  a  similar  view  of  the  discharge  end 
of  the  spiral. 


According  to  this  invention,  the  bottle  or 
other  receptacle  or  object  to  be  pasteurized 
is  forced  successively  into  a  plurality  of  pas- 
teurizing chambers  which  may  contain  a  60 
pasteurizing  fluid  graded  in  temperature, 
and  when  in  each  chamber  is  carried  in  a 
direction  cross-wise  of  its  general  line  of 
travel  from  the  inlet  to  the  outlet  end  of  the 
machine.  The  particular  means  for  accom-  55 
plishing  this  prolonged  travel  embodies 
among  other  elements  a  series  of  inclined 
guides,  and  a  series  of  ways  on  which  the 
crates  or  receptacles  for  carrying  the  bot- 
tles slide,  the  ways  and  guides  having  a  70 
movement  one  relatively  to  the  other.  By 
this  means  a  helical  movement  is  imparted 
to  the  crates  or  carriers  during  their  pas- 
sage. 

The  numeral  1  indicates  a  tank  which  is  75 
divided  transversely  into  a  plurality  of  com- 
partments. 2,  3  and  4,  by  means  of  a  suitable 
number  of  partitions,  5 — 6,  and  these  com- 
partments may  be  supplied  with  a  pasteuriz- 
ing fluid,  such  as  water,  graded  in  tempera-  go 
ture  from  cold  to  hot  and  hot  to  cold,  com- 
mencing with   the   compartment   2,   which 
may  be  regarded  as  the  initial  compartment, 
where  the  objects  to  be  pasteurized  are  in- 
troduced.    This  tank   is  provided   with   a  85 
horizontal  shaft  7,  upon  which  is  secured  a 
number  of  spider  arms,  8,  9,  10,  11,  12,  13 
and   14,  all   arranged  to  revolve  with  the 
shaft  7,  within  the  tank  1.  and  at  the  inlet 
end  of  the  machine  the  shaft  is  provided  90 
with  a  spider  15  outside  the  tank,  while  at 
the  outlet  end  it  is  provided  with  a  spider 
16  arranged  outside  the  tank  and  having 
also  at  this  end.  if  desired,  suitable  means 
of  compelling  its  rotation,  such  for  example  95 
as  a  worm  wheel  17  which  is  engaged  by  a 
worm  18  on  a  driving  shaft  19. 

In  Fig.  3  of  the  drawing  is  presented  an 
end  view  of  one  of  the  spiders.     It  is,  in 
fact,   the   outside   spider   16.  but   as  these  100 
spiders  are  counterparts  of  one  another,  this 
single  view  will  suffice  as  an  illustration  for 
them  all,  and  they  will  be  seen  to  consist 
of  a  plurality  of  spokes  radiating  from  a 
central  hub  secured  to  the  shaft,  and  at  the  105 
outer  end  of  each  spoke  are  mounted  two 
horizontal  guide  rails  in  the  form  of  chan- 
neled bars  20 — -21,  the  bar  20  on  one  spoke 
facing  the  bar  21  on  the  adjacent  spoke  so 
that  the  channeled  bars  on  adjacent  spokes  no 
constitute  a  guide  way  for  supporting  and 
guiding  the  edge  of  a  crate  which  carries 


1,102,486 


the  bottles  22  containing  the  material  to 
be  pasteurized.  The  form  of  this  crate  is 
shown  in  Figs.  4  and  5  of  the  drawing,  and 
while  its  particular  construction  is  not  ma- 
5  terial,  it  preferably  consists  of  an  apertured 
plate  23  having  passages  24  of  sufficient 
diameter  to  receive  the  body  of  the  bottle, 
and  below  this  plate  23  is  suspended  by 
hangers  25  a  similar  but  smaller  plate  20 

10  having  similar  passages  27  for  receiving 
the  necks  of  the  bottles,  the  projecting  edges 
of  the  plate  23  being  introduced  into  the 
channels  of  the  bars  20 — 21,  as  shown  in 
Fig.  3.  All  of  the  spiders  being  rigidly 

15  fixed  on  the  shaft  7  with  relation  to  each 
other  and  the  guide-ways  20 — 21  carried  by 
them,  although  separate  and  distinct  from 
one  another,  as  shown  in  Figs.  1  and  2,  are 
nevertheless  thus  maintained  in  accurate 

20  alinenient  with  one  another,  so  that  the  crate 
may  slide  from  the  guide- ways  on  one  spider 
into  the  guide-ways  on  the  next,  and  so  on 
from  the  inlet  to  the  outlet  of  the  machine, 
assuming  that  the  crate  is  given  a  propel- 

25  ling  force  at  a  time  when  its  transit  from 
one  spider  to  another  would  not  bring  it 
into  collision  with  any  of  the  various  parti- 
tions of  the  tank  or  pasteurizing  compart- 
ments. The  crate  is  given  this  propelling 

30  force  by  the  action  of  a  spiral  or  series  of 
inclines  secured  to  the  tank  in  conjunction 
with  the  rotary  motion  of  the  crate  induced 
by  its  revolution  with  the  shaft  7.  These  in- 
clines are  preferably  in  the  form  of  a  con- 

35  tinuous  spiral,  one  extremity  28  of  which 
projects  from  the  inlet  end  of  the  tank  up- 
wardly and  over  the  circular  line  of  travel 
of  the  various  guide-ways  20—21  carried  on 
the  first  outside  spider  15,  and  its  end  is  so 

40  positioned  that  when  a  crate  is  placed  on 
one  of  these  guide-ways  and  the  spider  ro- 
tated, a  projection  or  lug  29  standing  at  the 
lower  edge  of  the  plate  23,  or  other  suitable 
position  on  the  crate,  will  come  into  engage- 

45  ment  with  the  inner  or  forward  face  of  this 
projecting  end  28  of  the  spiral,  and  as  bet- 
ter shown  in  Fig.  6,  the  spiral  being  so 
formed  and  curved  in  a  downward  and  for- 
ward direction  as  to  pass  over  the  end  wall 

50  and  down  into  the  compartment  2  of  the 
tank,  the  crate  will  be  forced  along  the  first 
pair  of  ways  20 — -21  on  the  first  spider  15, 
and  will  be  eventually  pushed  on  to  the 
diametrically  opposite  ways  20 — 21  of  the 

55  next  spider  8,  which,  by  its  rotary  action, 
will  carry  the  crate  in  a  direction  cross- 
wise of  the  general  line  of  travel  of  the 
crate  from  inlet  to  outlet,  and  thereby  pro- 
long the  stay  of  the  crate  within  the  first 

60  compartment.  From  the  lower  end  of  the 
protruding  portion  28  of  the  smral,  the 
spiral  continues  as  an  Archimedean  screw, 
always  encompassing  the  circular  line  of 
tray  el  of  the  ways  20—21,  and  varying  its 

65  flights  or  degrees  of  incline  according  to 


,  *  -,K  ,  •  ,;• 

whether  it  be  desired  to  increase  or  decrease 
the  speed  of  the  forward  travel  of  the  crate 
with  respect  to  its  rotary  or  lateral  travel. 
Thus  it  will  be  seen  that  where  the  spiral 
or  incline  first  enters  the  end  of  the  tank  on  70 
the  left,  as  shown  at  30,  its  degree  of  in- 
clination is  very  slight,  so  that  after  the 
crate  is  once  over  the  end  wall,  its  travel 
lengthwise  on  the  guide-ways  on  the  spider 
8  will  be  very  slight  until  it  begins  to  rise  75 
out  of  the  tank,  when  the  spiral  or  incline 
increases  its  angle,  as  shown  at  31,  to  carry 
the  crate  farther  along  and  beyond  the  end 
wall  .32,  which  is  part  of  a  hood  33  ar- 
ranged over  the  tank  1  for  confining  the  80 
steam  or  vapors  rising  from  the  pasteuriz- 
ing fluid  and  for  maintaining  the  tempera- 
ture of  such  fluid.  From  here  on  the  spiral 
curves  upwardly  and  then  downwardly,  as 
shown  at  34,  to  carry  the  crate  over  and  85 
beyond  the  partition  5,  whence  the  inclina- 
tion of  the  spiral  is  again  decreased,  as 
shown  at  35,  to  keep  the  crate  within  the 
tank  or  compartment  3  as  long  as  possible, 
the  incline  from  the  lower  end  of  35  being  90 
increased  as  the  spiral  rises,  as  shown  at  36, 
to  pass  beyond  another  partition  37,  which 
is  intended  to  separate  the  vapors  and  steam 
arising  from  the  main  body  of  the  compart- 
ment 3  and  the  compartment  2,  so  that  the  95 
required  difference  in  temperatures  between 
these  two  compartments  may  be  maintained. 
From  the  compartment  3  the  spiral  passes 
into  a  plane  at  right  angles  to  the  axis  of 
revolution  of  the  crates  as  shown  at  88,  so  100 
that  the  duration  of  the  stay  of  the  crate 
in  the  compartment  3  may  be  prolonged  as 
far  as  is  necessary,  and  from  the  flight  38 
the  spiral  again  assumes  proper  degrees  of 
inclination,  as  shown  at  39  to  carry  the  crate  105 
•i-yond  another  partition  40  depending  from 
the  head  33,  near  the  end  of  the  compart- 
ment 3.  which  is  employed  for  the  purpose 
of  maintaining  the  required  difference  in 
temperature  between  the  compartment  3  no 
above  the  water,  and  that  of  the  compart- 
ment 4  above  the  water. 

The  flight  39  of  the  spiral  carries  the 
crate  within  the  reach  of  the  guides  mounted 
upon  the  spider  12,  and  the  flight  41  carries  115 
it  from  the  guides  of  the  spider  12  over  the 
end  wall  6  and  down  into  the  compartment 
4.  between  the  end  wall  0  and  the  end  wall 
42  of  the  hood  33,  and  from  here  a  flight  43 
carries  the  crate  on  to  the  guides  of  the  end  120 
spider  14,  whence  it  is  delivered  to  the 
guide-ways  of  the  final  or  delivery  spider 
16  by  a  flight  44,  which,  like  the  flight  38. 
is  arranged  in  a  plane  substantially  at  right 
angles  to  the  axis  of  revolution  of  the  crates  125 
so  as  to  avoid  a  sudden  discharge  of  the 
crates  from  the  guide  ways  of  the  final 
spider,  this  right  angle  flight  44  terminat- 
ing at  its  upper  end  in  an  outward  inclina- 
tion 45,  as  better  shown  in  Fig.  6,  which  is  130 


1,102,486 


just  sufficient  to  push  the  crates  fairly  upon 
the  guide-ways  of  the  spider  16,  whence  they 
may  be  removed  by  hand. 

The  water  or  pasteurizing  fluid  contained 
5  in  the  tank  1  may,  of  course,  be  heated  by 
the  usual  or  any  suitable  means  not  neces- 
sary to  illustrate  for  maintaining  the  re- 
quired difference  in  temperatures  between 
the  compartments  2,  3  and  4,  or  any  other 

10  number  of  such  compartments.  The  water 
or  liquid  in  the  compartment  4  should  be 
cool  for  the  purpose  of  cooling  off  the  pas- 
teurized material  before  leaving  the  ma- 
chine, but  this  water  necessarily  becomes 

15  overheated  by  the  hot  material  coming  from 
the  hottest  compartment  3,  arid  conse- 
quently, means  must  be  provided  for  keep- 
ing its  temperature  down.  On  the  other 
hand  the  water  or  pasteurizing  fluid  of  the 

20  compartment  2,  which  is  required  to  be 
warm,  so  as  to  give  the  material  as  it  first 
enters  its  initial  heating,  necessarily  be- 
comes overchilled  by  contact  with  the  beer 
or  other  material  to  be  pasteurized,  which 

25  usually  enters  the  machine  directly  from  the 
refrigerator.  Hence  provision  must  be 
made  for  compensating  for  this  loss  of  heat 
in  the  compartment  2.  In  order  that  the 
surplus  of  heat  occurring  in  the  final  com- 

30  partment  4  may  be  utilized  for  counter- 
acting the  loss  of  heat  in  the  compartment  2, 
and  the  loss  of  heat  in  the  compartment  2 
may  be  utilized  for  counteracting  the  in- 
creasing heat  in  the  compartment  4,  these 

35  two  compartments  are  placed  in  communi- 
cation by  suitable  circulating  passages,  the 
water  being  taken  from  the  coldest  part  of 
the  compartment  2  by  means  of  a  pipe  46 
and  conducted  to  the  hottest  part  of  the 

40  compartment  4,  the  ends  of  the  pipe  prefer- 
ably entering  both  compartments  at  the 
upper  part,  entering  the  compartment  2  at 
the  upper  and  outer  end,  but  entering  the 
compartment  4  at  the  upper  and  inner  end, 

45  it  being  understood  that  the  water  in  com- 
partment 2  will  be  coldest  where  it  first 
comes  in  contact  with  the  refrigerated  bot- 
tles. If  desired,  a  circulating  pump  47  may 
be  introduced  in  the  pipe  46  for  inducing 

50  circulation.  It  is  of  course  obvious  that  the 
bottles  22  thus  resting  freely  in  the  aper- 
tures 24  would  drop  out  of  the  carrier  or 
crate  when  the  latter  is  inverted  in  passing 
down  into  the  pasteurizing  compartments 

55  unless  some  special  means  be  employed  for 
holding  them  in.  In  order  that  the  work 
of  the  attendant  in  removing  the  bottles 
may  not  have  to  be  multiplied  by  having  to 
release  any  special  fastening  devices  for 

60  thus  retaining  the  bottles,  it  is  preferable  to 
have  the  retaining  means  form  a  part  of  the 
pasteurizing  machine  itself  as  counter- 
distinct  from  the  crate  or  carrier.  To  that 
end,  a  series  of  slats  or  grates  48 — 40  are 

65  mounted  upon  the  spokes  of  the  spiders  in 


such  a  position  that  one  of  these  slats  or 
grates  will  be  directly  over  each  row  of 
bottles,  and  all  of  the  slats  or  grates  for 
every  pair  of  arms  or  spokes  are  in  line, 
that  is  to  say,  the  four  slats  or  grates  car-  70 
ried  by  one  pair  of  arms  or  spokes  are  di- 
rectly in  line  respectively  with  the  four  car- 
ried by  the  corresponding  pair  of  arms  or 
spokes  of  the  next  spider,  and  so  on  through- 
out the  length  of  the  machine.  The  two  75 
grates  or  slats  48  are  carried  by  transversely 
extending  arms  or  brackets  50  projecting 
from  one  of  the  guide-ways  or  channel-bars 
20 — 21,  while  the  other  two  slats  or  grates 
49  are  carried  by  a  similar  bracket  51  on  80 
the  other  one  of  the  guide-ways  or  channel- 
bars  20 — 21. 

With  the  machine  thus  constructed  and 
operated,  it  will  be  seen  that  the  bottles 
while  passing  through  the  machine  and  re-  85 
volving  with  the  various  spiders,  are  repeat- 
edly inverted  and  the  contents  thereof  con- 
tinually agitated  while  being  pasteurized, 
while  it  is  also  thoroughly  commingled  with 
the  carbonic  acid  or  other  gas  with  which  90 
the  contents  may  be  charged,  and  conse- 
quently the  gas  will  be  less  liable  to  escape 
under  the  high  temperature  to  which  the 
contents  is  subjected  in  the  pasteurizing 
operation,  and  by  this  constant  agitation  of  95 
the  contents  it  will  be  seen  that  although 
the  bottles  may  be  of  irregular  shape  and 
consequently  more  readily  penetrated  by 
the  heat  at  one  point  than  at  another,  thus 
making  the  contents  at  one  point  hotter  than  100 
at  another,  the  heating  will  nevertheless  be 
uniform  because  of  the  continual  stirring  or 
changing  of  position  of  the  contents  in  the 
bottles. 

In  order  that  the  invention  might  be  un-   105 
derstood  by  those  skilled  in  the  art,  the  de- 
tails of  an  exemplification  thereof  have  been 
thus  specifically  described,  but 

What  I  claim  as  new  and  desire  to  secure 
by  Letters  Patent  is:  no 

1.  In  a  machine  of  the  class  described,  the 
combination  of  a  receptacle  with  upwardly 
extending  partitions  forming  a  plurality  of 
compartments,  a  hood  with  depending  parti- 
tions disposed  intermediate  the  other  par-   115 
titions  forming  compartments  therein,  said 
partitions  extending  below  the  upper  edges 

of  said  other  partitions  to  form  a  fluid  seal 
for  said  compartments,  a  spiral  guide  ex- 
tending lengthwise  of  the  receptacle  through  120 
the  compartments,  a  carrier  naving  means 
to  engage  said  guide,  and  means  to  rotate 
said  carrier. 

2.  In  a  pasteurizer  the  combination  of  a 
pasteurizing  compartment,  a  cover  therefor  125 
provided  with  depending  partitions,  a  spiral 
arranged  within  said  compartment,  and  ex- 
tending between  said  partitions  and  the  end 
walls  of  said  compartment,  a  carrier  for 
carrying  the  object  to  be  pasteurized  through   130 


1,103,486 


said  compartment,  having  means  for  en- 
gagement with  said  spiral,  a  guide-way  en- 
gaging said  carrier  extending  lengthwise 
of  the  axis  of  the  spiral,  and  means  for  mov- 
5  ing  said  guide-way  and  carrier  in  a  direc- 
tion transverse  to  the  axis  of  the  spiral. 

3.  In  a  pasteurizer  the  combination  of  a 
pasteurizing  compartment,  a  spiral  arranged 
contiguous  thereto,  a  cover  for  said  com- 

10  partment  provided  with  partitions  depend- 
ing on  either  side  of  each  end  wall  thereof, 
a  series  of  guide-ways,  a  plurality  of  car- 
riers for  holding  the  objects  to  be  pasteur- 
ized, said  carriers  being  arranged  on  said 

15  guide- ways  and  provided  with  means  for 
engagement  with  said  spiral,  and  means  for 
revolving  said  guide-ways  in  a  plane  trans- 
verse to  the  axis  of  the  spiral. 

4.  In  a  pasteurizer  the  combination  of  the 
20  pasteurizer  receptacle  having  a  plurality  of 

partitions  forming  a  succession  of  pasteuriz- 
ing compartments,  a  spiral  arranged  contig- 
uous to  said  compartments,  a  cover  for  said 
pasteurizer  provided  with  partitions  de- 

26  pending  therefrom  on  each  side  of  each  par- 
tition, a  carrier  having  means  for  engage- 
ment with  said  spiral  for  carrying  the  ob- 
ject to  be  pasteurized,  a  guide-way  for  said 
carrier  divided  into  a  plurality  of  alined 

30  sections  arranged  in  said  compartments  re- 
spectively, and  means  for  moving  the  sec- 
tions of  said  guide-way  in  a  direction  trans- 
verse to  the  axis  of  the  spiral. 

5.  In  a  pasteurizer  the  combination  of  a 
S3  succession    of    pasteurizing    compartments 

having  partition  walls  dividing  them  from 
each  other,  a  spiral  arranged  in  said  suc- 
cession of  compartments  and  having  its  con- 
volutions so  disposed  as  to  pass  over  said 

40  partitions  at  one  or  more  points,  the  convo- 
lutions at  other  points  being  substantially 
without  inclination  lengthwise  of  the  spiral, 
a  cover  for  the  pasteurizer  having  partitions 
depending  therefrom  adjacent  the  first  said 

45  partitions,  a  carrier  for  the  object  to  be  pas- 
teurized having  means  for  engagement  with 
said  spiral,  and  means  for  moving  the  car- 
rier in  a  direction  transverse  to  the  axis  of 
the  spiral. 

30  6.  In  a  pasteurizer  the  combination  of  a 
pasteurizing  compartment  provided  with  a 
coyer  for  retaining  the  vapors  therein,  a 
spiral  arranged  contiguous  thereto,  a  carrier 


movably  engaging  said   spiral,   means  for 
moving  said  carrier  in  a  direction  transverse  55 
to  the  axis  of  the  spiral  whereby  the  carrier 
will  be  advanced  lengthwise  of  the  axis  of 
the  spiral,  and  means  arranged  contiguous 
to  the  line  of  movement  of  the  carrier  for 
holding  the  object  to  be  pasteurized  against  60 
dislodgment  from  the  carrier. 

7.  In  a  pasteurizer  the  combination  of  a 
pasteurizing  compartment  provided  with  a 
vapor-retaining    cover,    a    spiral    arranged 
contiguous  thereto,  a  carrier  movably  en-  65 
gaging  said  spiral,  a  guide-way  also  mov- 
ably engaging  said  carrier,  means  for  mov- 
ing said  guideway  in  a  direction  transverse 

to  the  axis  of  the  spiral,  and  means  extend- 
ing lengthwise  of  the  spiral  but  moving  70 
with  said  guide-way  and  arranged  contig- 
uous to  the  carrier  for  holding  the  object  to 
be  pasteurized  against  dislodgment  from 
the  carrier. 

8.  In  a  pasteurizer,  the  combination  of  a  75 
pasteurizing  compartment  having  a  hood, 

a    spiral    arranged    contiguous    thereto,    a 
guideway  movable  with  respect  to  said  spiral 
in  a  direction  transverse  to  the  axis  of  the 
spiral,    a    carrier    movably    engaging    said  80 
spiral  and  said  guideway,  means  for  mov- 
ing said  guideway,  and  a  grate  extending 
lengthwise  of  the  spiral  contiguous  to  the  car- 
rier and  movable  with  said  guideway  for 
preventing  the  object  to  be  pasteurized  from  85 
falling  out  of  the  carrier. 

9.  In  a  pasteurizer  the  combination  of  a 
pasteurizing  compartment,  a  vapor-holding 
hood  therefor,  a  spiral  arranged  contiguous 
thereto,  a  guide-way  revoluble  within  the  90 
spiral  and  compartment,  and  a  carrier  for 
the  object  to  be  pasteurized  adapted  to  move 

on  said  guide-way  and  having  means  for  en- 
gagement with  said  spiral  whereby  the  re- 
volving motion  of  the  guide-way  will  cause  95 
the  carrier  to  move  lengthwise  of  the  axis  of 
the  spiral. 

In  testimony  whereof  I  have  signed  my 
name  to  this  specification,  in  the  presence 
of  two  subscribing  witnesses,  on  this  9th 
day  of  January,  A.  D.  1908. 

CHARLES  E.  FELT. 

Witnesses : 

CHARLES  H.  SEEM, 
J.  H.  JOCHTTM,  Jr. 


100 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


,, 


IG 


1,104,716. 


G.  M.  S.  TAIT. 
PASTEURIZING  APPARATUS. 

APPLIOATIOH  FILED  MAS.  24,  1914. 


Patented  July  21, 1914. 

.;  SHEETS-SHEEX  1. 


Ik 


ATTORNEYS 


1,104,716. 


G.  M.  S.  TAIT. 

PASTEURIZING  APPAEATDS. 

APPLICATION  FILED  MAR.  24,  1914. 


Patented  Jciy  21, 1914. 

3  SHEETS-SHEET  2. 


1,104,716. 


G.  M.  S.  TAIT. 
PASTEURIZING  APPARATUS. 

APPLICATION  TILED  MAE.  24,  1914. 


Patented  July  21, 1914 

3  SHEETS-SHEET  3. 


INVENTOR 

Godfrey <J&.  3.  ZtazZ>. 

BY 


ATTORNEY^ 


UNITED  STATES  PATENT  OFFICE. 


GODFREY  M.  B.  TAIT,  OF  WASHINGTON,  DISTRICT  OF  COLUMBIA. 
PASTEURIZING  APPARATUS. 


1,104,716. 


Specification  of  Letters  Patent.          Patented  July  21,  1914. 

Application  filed  March  24, 1914.     Serial  No.  826,931. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  GODFREY  M.  S.  TAIT, 
a  subject  of  Great  Britain,  and  a  resident 
of  Washington,  in  the  District  of  Columbia, 
5  have  invented  certain  new  and  useful  Im- 
provements in  Pasteurizing  Apparatus,  of 
which  the  following  is  a  specification. 

This  invention  relates  to  hot  air  insulated 
pasteurizing    apparatus    intended    particu- 

10  larly  for  the  pasteurization  of  bottled  milk 
and  other  liquids;  "and  it  comprises  such  a 
pasteurizing  apparatus  having  an  outer  cas- 
ing of  insulating  material  and  having  with- 
in said  outer  casing  an  angular  carrier  or 

15  conveyer  together  with  means  for  moving 
said  conveyer,  and  thermostatically  con- 
trolled heating  means  for  heating  the  air 
in  said  apparatus,  and  maintaining  such  air 
and  the  contents  of  the  apparatus  at  the 

20  pasteurization  temperature,  said  annular 
carrier  having  thereon  bottle-receiving  com- 
partments open  or  perforate  at  their  tops 
and  bottoms  and  open  at  their  outer  ends 
but  closed  at  their  sides  and  inner  ends  and 

25  arranged  so  that  said  side  walls  form  verti- 
cal partitions  dividing  the  space  above  said 
annular  carrier  into  a  cellular  structure  hav- 
ing a  plurality  of  vertical  sections  or  divi- 
sions separated  from  each  other,  and  said 

30  outer  walls  or  casing  of  the  apparatus  hav- 
ing therein  suitably  arranged  doors  or 
openings  for  gaining  access  to  the  various 
layers  of  open  ended  compartments  or  re- 
ceptacles; more  specifically,  and  in  its  pre- 
35  ferred  form,  the  invention  comprises  such 
an  apparatus  in  which  the  lower  portion  of 
the  annular  carrier  is  provided  with  perfo- 
rations or  otherwise  constructed  to  permit 
circulation  around  or  through  the  same ;  and 

40  the  tops  arid  bottoms  of  the  open  ended  com- 
partments of  the  cellular  structure  of  the  ap- 
paratus are  also  provided  with  perforations 
or  cut  away  to  permit  circulation  there- 
through, means  being  provided  for  circulat- 

45  ing  air  at  the  desired  temperature  through 
said  carrier  and  compartments  for  main- 
taining the  same  at -the  desired  pasteuriza- 
tion temperature;  it  also  comprises,  and 
more  specifically,  such  an  apparatus  in 

60  which  the  compartments  of  the  cellular 
structure  are  separate  sectionc,  each  section 
comprising  a  separate  receptacle  having  im- 
perforate  side  and  rear  walls,  but  perforate 
or  open  or  cut-away  tops  and  bottoms,  said 

^5  sections  being  built  up  or  superposed  in 
tiers,  and  with  said  tiers  being  arranged  to 


form   a   continuous  sectional  structure   on 
said  carrier,  whereby  the  number  of  sec- 
tions may  be  increased   or  decreased   and 
individual  sections  replaced  or  removed  as  ao 
may  be  desired. 

It  further  comprises  a  sectional  pasteur- 
izing apparatus  built  up  of  annular  super- 
posed sections  which  may  be  added  to  and 
the  apparatus  as  a  whole  enlarged  as  de-  65 
sired;  and  it  further  comprises  certain 
novel  features  of  construction  and  arrange- 
ment of  parts;  all  as  more  fully  herein- 
after set  forth  and  as  claimed. 

In  my  prior  application  Serial  No.  70 
781033,  filed  July  28,  1913,  I  have  described 
a  process  of  pasteurizing  milk  and  similar 
liquids  which  comprises  preheating  the  raw 
or  unpasteurized  milk,  bottling  the  pre- 
heated milk  in  bottles  themselves  also  pre-  75 
heated,  particularly  the  bottles  which  are 
still  in  a  highly  heated  condition  from  the 
washing  and  scalding  operation,  and  main- 
taining the  bottled  milk  in  its  heated  condi- 
tion at  the  temperature  necessary  for  pas-  go 
teurization  until  the  pasteurization  process 
has  been  substantially  completed,  the  heat 
necessary  for  pasteurization  being  supplied 
primarily  by  the  heat  of  the  bottles  and  of 
the  preheated  milk,  and  the  bottled  milk  35 
being  maintained  in  a  hot  air  insulated  ap- 
paratus similar  in  nature  to  a  .fireless  cooker 
so  that  the  heat  of  the  bottled  milk  is  con- 
served, and  the  milk  is  kept  from  cooling  by 
the  heat  insulating  properties  of  the  fireless  90 
cooker  apparatus,  a  small  amount  of  heat 
being  supplied  to  this  apparatus  if  necessary 
and  thermostatically  controlled  jn  order  to 
maintain  the  necessary  temperature  for 
pasteurization.  95 

The  apparatus  of  the  present  invention  is 
intended  primarily  for  the  pasteurization  of 
bottled  milk  in  the  manner  just  described, 
and  more  fully  described  in  my  prior  appli- 
cation above  referred  to.  It  will  be  under-  100 
stood  that  this  apparatus  is  adapted  for 
other  uses,  and  that  other  liquids  than  milk 
can  be  similarly  pasteurized,  but  in  describ- 
ing the  present  invention,  and  the  embodi- 
ments of  it  illustrated  on  the  accompanying  105 
drawings,  its  use  in  the  pasteurization  of 
milk  will  be  more  particularly  described. 

The  invention  will  now  be  described  more 
in  detail  in  connection  with  the  accompany- 
ing drawings  illustrative  of  certain  embodi-  no 
ments  thereof.    It  will  be  understood  that 
the  invention  is  illustrated  by,  but  not  lim- 


1,104,716 


ited  to,  these  embodiments  shown  and  de- 
scribed. 

In  the  accompanying  drawing,  Figure  1  is 

a  central  vertical  section  of  one  embodiment 

5  of  the  invention;  Fig.  2  is  a  detail  view  of 

a  portion  of  the  carrier  and  casing;  Fig.  3 

is  a  detail  view  of  the  carrier;  Fig.  4  is  a 

partial  horizontal  section  taken  on  the  line 

4 — 4  of  Fig.  1 ;  Fig.  5  is  a  detail  view  show- 

10  ing  the  thermostatically  controlled  valve  for 

controlling  the  supply  of  heating  fluid ;  Fig. 

6  is  a  perspective  of  the  apparatus  as  a  whole 
with  part  of  the  casing  broken  away ;  Fig.  7 
is  an  elevation  of  the  apparatus  as  a  whole ; 

15  Fig.  8  is  a  perspective  of  the  sectional  re- 
ceptacles or  compartments ;  Fig.  9  is  a  hori- 
zontal sectional  view  taken  on  the. line  9 — 9, 
Fig.  8;  Fig.  10  is  a  vertical  sectional 
view  taken  on  the  line  10 — 10,  Fig.  9.  Fig. 

20  11  shows  a  cover  or  shelf  for  the  receptacles 
or  compartments ;  and  Fig.  12  shows  a  modi- 
fied cover  or  shelf. . 

The  apparatus  illustrated  in  the  accom- 
panying drawings  is  made  up  of  an  outer 

25  sheet  metal  frame-work  1  covered  both  on 
its  sides  and  top  by  heat  insulating  material 
2  such  as  asbestos  or  other  suitable  material, 
the  apparatus  as  a  whole  being  supported  on 
a  suitable  foundation  3  and  having  a  floor  4 

30  of  cement  or  other  suitable  material.  In- 
side the  insulated  casing  is  an  annular  plate 
5  on  which  is  mounted  the  rotating  carrier 

7  which  as  shown  is  made  up  of  the  inner 
cylindrical  vertical  wall  6  and  the  annular 

35  floor  8  supported  by  suitable  trucks  or  rollers 
9  on  the  annular  plate  5.  At  the  inner  edge 
of  the  plate  5  are  vertical  angle  braces  10 
carrying  guide  trucks  or  rollers  11  for  guid- 
ing the  rotating  carrier.  At  the  outer  edge 

10  of  the  carrier,  and  on  the  bottom  of  the 
annular  plate  5  is  shown  an  annular  rack  12 
engaged  by  a  suitable  gear  wheel  13  by 
means  of  which  the  carrier  is  rotated.  This 
gear  wheel  is  in  turn  operated  by  suitable 

45  mechanism  which  as  shown  is  made  up  of 

a  worm  gear  14  driven  by  a  worm  15  which 

in  turn  is  driven  by  a  suitable  pulley  16  or 

other  source'  of  power. 

It  will  be  understood  that  while  I  have 

50  illustrated  and  described  one  particular 
mechanism  for  rotating  the  carrier,  yet  dif- 
ferent kinds  of  driving  mechanism  can  be 
used  for  this  purpose. 

As  shown  in  Figs.  1  and  2  a  horizontal 
'  partition  20  divides  the  space  within  the  cy- 
lindrical wall  6,  this  partition  being  further 
supported  by  the  braces  21  attached  by 
brackets  22  to  the  lower  portion  of  the  an- 
ailar  carrier.  A  fan  23  is  mounted  in  a 
central  opening  in  said  partition  and  is 
guided  by  suitable  spider  supports  24  and 
driven  by  a  pulley  25  or  other  suitable  driv- 
ing mechanism.  Below  the  partition  20  and 
the  fan  23  is  shown  a  radiator  26  having 

ft&  suitable  inlet  and  outlet  pipes  27  and  28, 


and  Arranged  to  bg  automatically  controlled 
by  the  thermostat  29  and  its  connecting  rods 
30  and  31  which  operate  the  inlet  valve  32, 
it  being  understood  that  the  supply  of  heat- 
ing fluid  furnished  to  the  radiator  will  be  so  70 
controlled  by  the  thermostat  as  to  maintain 
the  necessary  temperature  of  the  air  and  the 
other  contents  of  the  apparatus.  It  will  be 
understood  also  that  other  suitable  heating 
means  can  be  used  in  a  similar  manner.  A  75 
coil  33  through  which  may  be  circulated 
either  a  suitable  heating  or  cooling  fluid,  but 
intended  primarily  for  a  cooling  fluid,  is 
shown  on  the.ifloor  of  the  apparatus. 

On  the  annular  carrier  plate  5  are  sup-  go 
ported  a  plurality  of  horizontal  rows  or  tiers 
of  receptacles  or  compartments  within  which 
the  bottled  milk,  or  trays  containing  such 
bottled  milk,  is  intended  to  be  placed.  These 
receptacles  or  compartments  are  somewhat  85 
wider  at  their  outer  than  at  their  inner  ends 
and  are  so  proportioned  that  they  form  a 
continuous  cellular  structure  open  on  the 
outside  at  the  outer  ends  of  the  compart- 
ments. These  compartments  are  each  opened  90 
at  their  outer  ends  but  closed  at  their  sides 
and  inner  ends  and  arranged  so  that  the  side 
walls  form  vertical  partitions  dividing  the 
space  above  said  annular  carrier  into  the  cel- 
lular structure  referred  to.  'This  cellular  95 
structure  has  its  vertical  walls  dividing  it 
into  vertical  sections  or  divisions  separated 
from  each  other  so  that  where  the  tops  and 
bottoms,  or  the  top  and  bottom  walls,  are 
perforated  or  open,  these  compartments  are  100 
intercommunicating  so  that  circulation  may 
take  place  through  th.em.  In  the  specific 
and  preferred  embodiment  of  the  invention 
illustrated  this  sectional  structure  is  built  up 
of  individual  sections  which  are  interchange-  105 
able  with  each  other  and  which  are  built  up 
with  the  individual  receptacles  superposed  in 
tiers  wjth  the  different  tiers  arranged  side  by 
side  around  the  carrier  SQ  that  they  form  the 
continuous  cellular  structure  referred  to.  no 
The  individual  sections  are  interchangeable 
with  each  other  and  the  sections  of  any  ver- 
tical tier  can  be  removed  without  removing 
any  other  section.  In  the  specific  embodi- 
ment of  the  invention  illustrated,  these  sec-  115 
tions  are  shown  as  made  of  imperforate  sheet 
metal  side  walls  and  rear  end,  supported  and 
reinforced  by  angle  irons  35a  and  35*  ex- 
tending across  the  sections  at  their  bottoms 
and  tops  and  along  the  sides  of  the  sheet  120 
metal  at  their  bottoms  and  tops,  these  angle 
irons  stiffening  and  supporting  the  sides 
of  the  receptacles  and  forming  a  shelf  or 
ledge  around  the  sides  and  front' of  the  sec- 
tions to  support  the  same  and  to  furnish  a  126 
support  for  the  sections  which  are  super- 
posed upon  them.  The  inside  flange  of  the 
angle  irons  at  the  bottom  of  the  section  also 
furnishes  a  shelf  for  supporting  the  trays  or 
crates  of  bottles-which  may  be  placed  in  the  ISO 


1,104,716 


section  and- also  for  supporting  separate  and 
removable  shelves,  either  perforate  or  im- 
perforate,  which  may  be  placed  within  these 
sections.  When  the  tops  and  bottoms  of 
5  these  receptacles  are  open  or  perforate,  the 
receptacles  of  each  tier  communicate  with 
each  other  so  that  air  may  circulate  through 
the  sections  of  each  vertical  tier,  while  cir- 
culation between  the  sections  of  different 

10  tiers  is  prevented. 

In  the  structure  shown  in  Figs.  1  and  2 
the  carrier  plates  5  and  7  are  shown  as  pro- 
vided with  suitable  perforations  or  holes  40 
and  41  to  permit  circulation  of  air  there- 

15  through.  Suitable  spacers  or  supports  39 
may  be  placed  upon  the  floor  of  the  carrier 
to  support  the  sections  or  receptacles.  In 
order  to  provide  for  the  removal  of  any  con- 
densate  or  other  liquid  from  the  carrier  a 

20  drip  flange  42  is  provided  and  a  trough  43 
having  a  suitable  outlet  or  outlets  44. 

The  outer  casing  of  the  apparatus  is  pro- 
vided with  suitable  doors  17  and  18,  as 
shown  in  Fig.  7,  it  being  understood  that 

25  these  doors  may  be  provided  with  suitable 
insulation  and  that  one  or  more  of  these 
doors  may  be  used  as  required.  By  means  of 
the  door  17  it  is  possible  'to  gain  access  to  the 
apparatus  and  to  remove  any  particular  tier 

30  of  crates  or  the  bottles  in  any  particular  tier ; 
while  by  means  of  the  doors  18  it,  is  possible 
to  remove  the  bottles  from  any  particular 
horizontal  row  of  receptacles  or  crates. 
These  doors  18  are  shown  as  off-set  with  re- 

35  spect  to  each  other  so  that  access  may  be  had. 
to  different  rows  of  crates  at  the  same  time 
by  different  operators.  It  will  be  understood 
that  additional  doors  may  be  provided,  and 
that  the  arrangement  of  these  doors  can  be 

40  varied  in  order  to  provide  for  access  to  the 
open  ended  receptacles  at  any  desired  point. 
In  an  apparatus  such  as  thai  of  the  pres- 
ent invention   it  is  frequently  desirable  to 
provide  for  increasing  the  capacity  of  a  sin- 

45  gle  apparatus  where  increased  demands  are 
placed  upon  it.  Where  an  apparatus  is 
built  as  a  single  unit,  its  capacity  is  not 
readily  varied.  'If  all  of  the  apparatus  is 
not  utilized  the  remainder  stays  idle.  It  is 

60  one  of  the  objects  of  the  present  invention  to 
provide  an  apparatus  which  may  be  built 
up  of  sections  so  that  its  capacity  can  be  in- 
creased to  provide  for  increased  demands. 
This  object  is  effected  by  making  the  appa- 

55  ratus  in  horizontal  sections  which  may  be 
superposed  one  upon  another.  As  illus- 
trated in  the  accompanying  drawings  the 
outer  casing  is  built  up  of  the  lower  sections 
SO  of  suitable  insulating  material  provided 

60  with  the  inner  metal  lining .53,  upon  which 
are  superposed  the  sections  51  provided  with 
inner  metal  lining  54,  these  sections  having 
suitable  interlocking  joints,  and  the  joints 
of  different  sections  being  interchangeable 

65  -with  each  other.    Upon  the  upper  section  5-1 


is  placed  the  top  section  52  having  the  inner 
metal  lining  55.    The  top  of  the  apparatus 
may  be  suitably  supported  from  this  upper 
section.     It  will  be  seen  that  these  sections 
50,  51  and  52  form  the  outer  side  walls  of  70 
the  casing  2  while  the  inner  linings  53,  54 
and  55  form  the  inner  metal  lining  1  of  the 
sides  of  the  apparatus.    The  inner  cylinder 
6  is  similarly  shown  as  made  up  of  the  lower 
section  57  which  is  made  integral  with,  or  75 
attached  to,  the  bottom  of  the  carrier,  the 
central  section  58  which  supports  the  hori- 
zontal partition  20,  and  the  interchangeable 
sections  59.    It  will  be  understood  that  the 
braces  21  are  riveted  or  otherwise  suitably  80 
secured  in  place  and  that  by  removing  the 
rivets  or   fasteners  the   braces  can  be  re- 
moved and  longer  or  shorter  braces  used  as 
may  be  necessary.     In  order  that  the  fan 
support  may  be  readily  adjusted,  a  suitable  &5 
telescoping  connection  is  shown  at  GO.  and 
a  similar  connection  is  showjv  at  61  in  the 
thermostatically  operated  rod  31.    It  will  be 
seen  that  by  omitting  one  or  more  of  the  sec- 
tions 59,  and  the  corresponding  outer  sections  90 
of  the  casing,  the  apparatus  will  be  made 
correspondingly   smaller,  while  by  adding 
one  or  more  other  sections  51,  and  the  cor- 
responding number  of  sectional  receptacles 
or  compartments,  the  apparatus  can  be  in-  95 
creased  in  size.    The  heating  apparatus,  and 
the  apparatus  for  moving  the  carrier  and  for 
insuring  maintenance  of  the  necessary  tem- 
perature within  the  apparatus  will  remain 
the  same,  and  only  the  interchangeable  sec-  100 
tions  added  or  removed.    Provision  is  thus 
made  for  building  a  small  apparatus,  and 
for  adding  one  or  more  sections  when  occa- 
sion may  arise  and  increased  demands  are  ^ 
placed  upon  the  apparatus.     It  will  be  un-  105 
derstood  that  with  the  addition  of  each  secj  • 
tion,  an  additional  horizontal  row  of  sec- 
tional compartments  or  receptacles  may  also 
be  added,  the  operation  of  the  apparatus  re- 
maining the  same  irrespective  of  the  number  no 
of  sections  of  which  it  is  made  up. 

In  the  operation  of  the  apparatus  of  the 
present  invention  it  is  intended  that  the  bot- 
tled milk  when  inserted  therein  shall  be  at 
the  pasteurization  temperature  or  somewhat  115 
above  this  temperature.  .  When  the  bottles 
are  taken  immediately  after  the  washing 
and  scalding  operation  they  are  at  a  tem- 
perature considerably  higher  than  that  nec- 
essary for  pasteurization.  If  filled  with  120 
preheated  milk  while  still  in  this  highly 
heated  condition,  the  bottled  milk  will  still 
be  at  or  above  the  temperature  necessary  for 
pasteurization  when  inserted  in  the  appara- 
tus of  the  present  invention.  While  the  milk  125 
may  be  pasteurized  after  the  co.vers  have 
been  placed  on  the  bottles,  yet  the  apparatus. 
is  equally  adapted  for  use  where  the  bottles 
have  not  been  covered,  in  which  case  there 
may  be  free  escape  of  occluded  gases  and  iso 


1,104,716 


odors  from  the  bottles  while  in  the  pasteur- 
izing apparatus.  When  the  bottled  milk  is 
placed  in  this  apparatus  at  a  temperature 
somewhat  above  that  of  pasteurization  it  is 
&  necessary  only  that  it  be  kept  from  cooling 
below  the  pasteurizing  temperature  until  the 
'pasteurizing  process  has  been  completed. 
The  heat  already  contained  in  the  preheated 
milk  and  in  the  heated  bottles,  if  prevented 

10  from  escape,  furnishes  the  heat  for  the  pas- 
teurization. It  is  the  primary  object  of  the 
apparatus  of  the  present  invention  to  con- 
serve this  heat  in  much  the  same  manner 
that  heat  is  conserved  by  a  fireless  cooker. 

16  Sufficient  heat  only  need  be  supplied  to  pre- 
vent cooling  of  the  apparatus  below  the 
pasteurizing  temperature ;  or,  stated  in  other 
words,  only  sufficient  heat  need  be  furnished 
to  maintain  the  apparatus  as  a  whole  at  the 

20  temperature  necessary  for  pasteurization. 
It  will  be  understood  that  the  thermostat, 
and  the  thermostatically  controlled  heating 
element,  Avill  be  so  constructed  and  propor- 
tioned as  to  enable  this  temperature  to  be 

26  maintained. 

The  bottled  milk  is  placed  in  the  compart- 
ments or  receptacles  in  any  suitable  manner. 
Where  the  compartments  are  provided  with 
suitable  bottoms  or  shelves  for  supporting 

30  the  bottles,  the  bottles  may  be  placed  in  one 
at  a  time.  For  convenience  of  handling 
however,  the  bottles  may  be  placed  in  trays 
of  wire  or  other  suitable  construction  and 
these  trays  placed  in  the  separate  compart- 

36  ments.  BJT  making  these  trays  of  the  same 
size  as  the  compartments,  or  slightly  smaller, 
they  may  be  placed  in  the  compartments  sc 
that  they  will  be  supported  by  the  flanges 
35"  and  35b  at  the  front  and  sides  of  the 

40  compartments,  and  be  held  in  place  by  the 
vertical  flange  at  the  front  of  each  section. 
It  will  be  understood  that  suitable  shelves 
may  first  be  placed  in  the  separate  sections 
or  compartments  to  support  the  trays,  or 

(|6  that  the  trays  may  be  themselves  supporter] 
by  the  flanges  indicated.  When  all  of  the 
compartments  have  been  filled,  the  speed  of 
the  driving  mechanism  is  so  controlled  that 
the  time,  necessary  for  one  complete  rotation 

60  of  the  carrier  is  sufficient  to  enable  the  pas- 
teurizing process  to  be  completed.  About 
forty  minutes  is  usually  sufficient.  Accord- 
ingly when  the  carrier  has  made  one  com- 
plete rotation  the  bottled  milk  has  become 

56  pasteurized  so  that  upon  reaching  the  open- 
ings 18  the  bottled  milk  can  be  removed  and 
stoppers  or  covers 'applied  to  the  bottles,  in 
case  the  bottles  have  been  uncovered  during 
the  process.  At  the  same  time  that  the  pas- 

60  teurize^l  milk  is  being  removed,  the  un- 
pasteurized  milk  can  be  placed  in  the  com- 
partments thus  vacated,  it  being  thus  pos- 
sible for  one  operator  to  remove  the  pasteur- 
ized milk  and  to  insert  the  unpasteurized 

«6  milk  through  the  same  opening  and  from 


and  into  the  sama-receptacle.  The  appara- 
tus as  a  whole  is  entirely  closed  except  for 
the  doors  or  openings  through  which  the 
bottled  milk  is  inserted  and  removed.  The 
construction  of  the  receptacles  however  is  70 
such  that  there  is  no  appreciable  cooling  of 
the  apparatus  through  these  openings  or 
doors.  The  imperfdrate  side  walls  of  the 
compartments  or  sections  35  form  vertical 
partitions  separating  the  particular  recep-  75 
tacle  or .  receptacles  in  alinement  with  the 
openings  18  from  these  on  either  side  so 
that  only  those  receptacles  or  compartments 
in  alinemeht  with  the  openings  18  are  ex- 
posed to  the  cooling  action  of  the  outside  80 
atmosphere.  As  soon  as  these  receptacles 
have  been  moved  past  the  openings  in  the 
outer  casing,  the  heat  of  the  bottles  therein 
and  of  the  apparatus  as  a  whole  raises  the 
temperature  to  that  at  which  the  remainder  85 
of  the  apparatus  is  maintained  so  that  the 
pasteurization  process  can  proceed.  It  will 
be  understood  that  the  apparatus  is  filled 
with  heated  air  at  the  pasteurization  tem- 
perature, and  that  it  is  necessary  for  suffi-  90 
cient  heat  only  to  be  applied  to  the  heating 
apparatus  to  maintain  this  air  at  this  tem- 
perature anrl  to  prevent  cooling  of  the 
already  preheated  bottled  milk  and  bottles. 
In  the  embodiment  of  the  invention  illus-  95 
trated,  provision  is  made  for  circulating  a 
current  of  air  or  other  gas  around  the  milk 
bottles  in  order  to  maintain  the  temperature 
uniform  throughout  the  apparatus  and  to 
supply  any  heat  that  may  be  necessary  to  100 
prevent  the  apparatus  and  the  heated  air 
and  milk  within  from  falling  below  the 
pasteurization  temperature.  The  air  heated 
by  the  radiator  .26  is  circulated  by  means  of 
the  fan  23  through  the  openings  or  perfora-  105. 
tions  40  and  41  in  the  frame  of  the  rotating 
carrier  and  thence  up  through  the  different 
compartments  of  each  vertical  tier  to  the 
top  of  the  apparatus.  It  is  thus  possible 
to  maintain  a  slow  circulation  of  the  heated  HO 
air  for  insuring  that  the  temperature 
throughout  the  apparatus  is  uniform.  The 
thermostat,  which  may  be  controlled  by  the 
air  within  the  apparatus,  itself  controls  the 
amount  of  heating  fluid  supplied  to  the  ra-  115 
diator.  and  this  control  is  so  effected  that 
the  air  within  the  apparatus  and  the  appa- 
ratus as  a  whole  is  maintained  at  about  140 
degrees,  or  slightly  thereabove,  to  insure 
pasteurization.  The  slow  circulation  of  air  120 
through  the  compartments  and  around  the 
bottled  milk  has  the  further  advantage  of 
withdrawing-  odors  and  gases  from  the 
milk. 

The  air  within  the  apparatus  can  be  re-  128 
newed  whenever  necessary,  or  suitably  puri- 
fied, should  such  purification  for  any  reason 
be  necessary.  By  placing  an  imperf orate 
cover  or  shelf  36  (Fig.  11)  at  the  top  of  any 
vertical  tier  or  compartment,  or  at  the  top  or  180 


1,104,716 


bottom  or  both  of  any  particular  compart- 
ment, this  compartment,  and  the  vertical 
section  of  which  it  is  a  part,  may  be  rendered 
inoperative  so  far  as  the  circulation  there- 
5  through  is  concerned,  while  circulation  be- 
tween the  outer  end  of  the  compartments 
and  the  outside  casing  may  still  be  permit- 
ted. Similarly  by  using  perforate  shelves 
or  covers  36"  (Fig.  12)  for  any  particular 

10  vertical  section  of  compartments,  the  cir- 
culation through  such  compartments  may  be 
modified  or  decreased.  It  is  believed  the  use 
of  such  shelves  will  be  sufficiently  clear  and 
obvious  without  further  description  or  illus- 

15  tration. 

When  the  outer  walls  of  the  apparatus  are 
suitably  constructed  and  insulated,  so  that 
the  heated  air  within  the  apparatus  cannot 
escape,  the  'heat  necessary  to  be  supplied  is 

20  very  small,  the  main  losses  being  those  due 
to  slight  radiation  and  the  slight  cooling 
effect  of  the  opening  through  which  the 
trays  of  bottled  milk  are  inserted  and  re- 
moved. By  the  circulation  of  heating  fluid 

25  through  the  coil  33  an  additional  heating 
effect  can  be  secured;  but  this  coil  is  in- 
tended primarily  for  circulation  of  brine  or 
other  cooling  medium  in  order  to  remove  ex- 
cessive moisture  and  dry  air  when  it  may 

30  become  too  moist,  the  moisture  condensing 
on  this  coil  and  being  removed  at  the  bottom 
of  the  apparatus  without  cooling  the  air  it- 
self below  the  temperature  of  pasteurization. 
Any  moisture  or  other  liquid  which  may  col- 

35  lect  at  the  bottom  of  the  compartments  on 
the  carrier  is  free  to  escape  by  means  of  the 
trough  43  and  its  outlets  44. 

It  will  be  understood  that  the  size  of  the 
openings  40  and  41  in  the  carrier,  as  well  as 

40  their  number  and  relative  location,  can  be 
varied  as  desired ;  and  it  will  also  be  under- 
stood that  the  rapidity,  of  the  circulation 
can  be  varied  as  desired,  although  usually  a 
slight  circulation  is  all  that  is  necessary. 

45  While  many  of  the  advantages  of  the 
present  invention  may  still  be  obtained  by 
the  use  of  compartments  separated  from 
each  other  by  imperforate  horizontal  parti- 
tions which  are  maintained  at  the  necessary 

60  temperature,  yet  the  provision  of  circulation 
in  the  manner  indicated  has  the  advantage 
that  the  necessary  uniformity  of  tempera- 
ture is  easily  maintained  and  local  variations 
avoided,  the  bottled  milk  being  cooled  if  too 

55  hot,  and  vice  versa,  while  the  temperature 
may  be  more  accurately  controlled.  What- 
ever the  heating  means  may  be,  however,  and 
irrespective  of  whether  circulation  of  the 
heated  air  is  effected  within  the  apparatus, 

60  the  apparatus  as  a  whole  is  one  which  is 
filled  with  heated  air  at  the  necessary  tem- 
perature: and  which  is  provided  with  means 
for  heating  this  air  or  maintaining  it  at 
this  temperature.  As  already'  pointed  out 

65  the  heat  supplied  by  the  bottled  milk  tends 


to  make  up  for  any  cooling  through  the  open- 
ing in  the  outer  casing,  particularly  when 
the  bottled  milk  reaches  the  apparatus  at  a 
temperature  of  several  degrees  above  that 
necessary  for  the  pasteurization,  so  that  the  70 
primary  function  of  the  apparatus  as  a 
whole  is,  as  has  been  already  pointed  out, 
that  of  protecting  and  conserrin-w  this  heat 
of  the  bottled  milk  and  of  the  heated  air 
within  the  apparatus  and  maintaining  the  75 
apparatus  as  a  whole  at  the  desired  constant 
or  approximately  constant  temperature. 

While  the  invention  has  been  more  particu- 
larly described  as  used  for  the  pasteuriza- 
tion of  bottled  milk,  yet  it  will  be  understood  go 
that  other  liquids  or  products  can  be  treated 
in  a  similar  manner.  It  will  also  be  under- 
stood that  variations  and  changes  can  be 
made  in  the  construction  and  arrangement 
of  the  .parts  of  the  invention  without  de-  35 
parting  from  its  spirit  and  scope.  The  par- 
ticular temperature  at  which  the  apparatus 
is  maintained  can  be  varied  to  suit  the  re- 
quirements placed  upon  it.  It  is  intended 
and  understood  that  the  invention  is  ilhis-  90 
trated  by,  but  not  confined  to,  the  embodi- 
ments thereof  illustrated  and  described  in 
the  foregoing  description- ar-.d  on  the  accom- 
panying drawings. 

I  claim:  95 

1.  A  hot  air  insulated  pasteurizing  ap- 
paratus comprising  an  outer  casing  of  in- 
sulating material,  an  annular  carrier  within 
said  casing  having  thereon  bottle  receiving 
compartments  with  open  outer  ends'  and  im-   100 
perforate  sides  and  inner  ends  forming  a 
cellular  structure  upon  said  annular  carrier 
and  dividing  the  space  above  the  same  by 
imperforate  vertical  partitions  into'  a  plu- 
rality of  vertical  sections  separate  from  each .  105 
other,  means  for  rotating  said  annular  car- 
rier within  said   casing,   and  thermostati- 
cally controlled  heating  means 'for  heating 

the  air  in  said  apparatus  and  'maintaining 
said  air  and  the  content-  of  sal  I  apparatus  no 
at  the  pasteurization  te.n:>M-at.ure,  .•said  cas- 
ing having  openings  their  in  ••with"  -.vBieli  the 
outer  ends  of  said  compartments'  are  -ar- 
ranged to  be  brought  into'alinenw  ' 

2.  A  hot  air  insulated  pasteur,';'H)£  ap-  jjj 
paratus  comprising  an  outer  casi'Uf  <Jf  iA-- 
sulati-ng  material,  an  annulrr  carrier  within 
said  casing  having  thereon  a  sectional  cellu- 
lar structure  comprising  ;i  pl'tr*lity>of  sepa- 
rate bottle  receiving  recepttu-les  with  open  120 
outer  ends  and  imperforate  side  walls  di- 
vicliuz  the  space  above  said  carrier  by[  im- 
perfofsfe  vertical  partitions  into  a  plurality 

of  vertical  sections  separate  from  each  other, 
means  for  rotating  said '  annular  ;•.«. frier  125 
within  said  casing,  and  thermostatically  cof^1 
trolled  heating  mor^s  for  heating  *N>  tfir  in 
said  apparatus  and  'Tai'uta'ihing -s.ivl aii»'Iind 
the  contents  of  said  apparatus-  ai  the  pas- 
teurization temperature  said  casing  having  jan 

> 


1,104,716 


openings  therein  with  which  the  outer  ends 
or  said  receptacles  are  arranged  to  be 
brought  into  alinement. 

3.  A  hot  air  insulated  pasteurizing  appa- 
5  ratus  comprising  an  outer  casing  of  insulat- 
ing material,  an  annular  carrier  within  said 
casing  having  thereon  bottle  receiving  com- 
partments with  open  outer  ends,  imperfo- 
rate  sides  and  inner  ends,  and  perforate  tops 

10  and  bottoms,  forming  a  cellular  structure 
upon  said  annular  carrier  and  dividing  the 
space  above  the  same  by  imperforate  verti- 
cal partitions  into  a  plurality  of  vertical 
sections  separate  from  each  other  but  with 

15  the  compartments  of  each  vertical  section 
in  communication,  means, for  rotating  said 
annular  carrier  within  said  casing,  means 
for  circulating  heated  air  through  said  ver- 
tical sections,  and  thermostatically  con- 

20  trolled  heating  means  for  heating  such  air 
and  maintaining  the  same  find  the  contents 
of  said  apparatus  at  the  pasteurization  tem- 
perature, said  casing  having  openings  there- 
in with  which  jthe  outer  ends  of  said  com- 

25  partments  are  arranged  to  be  brought  into 
alinement. 

4.  A  hot  air  insulated  pasteurizing  appa- 
ratus comprising  an  outer  casing  of  insu- 
lating material,  an  annular  carrier  within 

80  said  casing  having  thereon  a  sectional  cellu- 
lar structure  comprising  a  plurality  of  sep- 
arate bottle  receiving  receptacles  vrith  open 
outer  ends,  imperforate  sides  and  inner  ends, 
and  perforate  tops  and  bottoms,  forming  a 

86  cellular  structure '  upon   said   annular  car- ' 
rier  and  dividing  the  space  above  the  same 
by   imperforate   vertical   partitions  into   a 
plurality  of  vertical  sections  Separate  from 

.     each  other  but  with  the  receptacles  of  each 

40  vertical  section  into  communication,  means 
for  circulating  heated  air  through  said  ver- 
tical sections,  and  thermostatically  con- 
trolled heating  means  for  heating  such  air 
and  maintaining  the  same  and  the  contents 

45  of  said  apparatus  at  the  pasteurization  tem- 
perature, said  casing  having  openings  there- 
in with  which  the  outer  ends  of  said  recep- 
tacles are  arranged  to  be  brought  into  aline- 
ment. 

60  5.  A  hot  air  insulated  pasteurizing  appa- 
ratus comprising  an  outer  casing  of  insulat- 
ing material,  an  annular  carrier  within  said 
casing  having  an  inner  cylindrical  shell 
thereon  and  also  haying  thereon  around  said 

«5  shell  bottle  receiving  compartments  with 
open  outer  ends  and  imperforate  sides  and 
inner  ends  forming  a  cellular  structure  upon 
said  annular  earner  and  dividing  the  space 
above  the  same  by  imperforate  vertical  par- 

60  titions  into  a  plurality  of  vertical  sections 
separate  from  each  other,  but  with  the  com- 
partments of  each  section  in  communication, 
a  horizontal  partition  within  said  cylindri- 
cal shell  having  a  central  opening  therein. 

05  means  for  rotating  said  annular  carrier  and 


75 


80 


partition  within  said  casing,  means  for  cir- 
culating heated  air  through  said  vertical 
sections  and  the  openings  in  said  partition, 
and  thermostatically  controlled  heating 
means  for  heating  such  air  and  maintaining  70 
the  same  and  the  contents  of  said  apparatus 
at  the  pasteurization  temperature,  said  cas- 
ing having  openings  therein  with  which  the 
outer  ends  of  said  compartments  are  ar- 
ranged to  be  brought  into  alinement. 

6.  A,  pasteurizing  apparatus  comprising 
fin  outer  casing  built  up  of  annular  super- 
posed sections,  an  annular  carrier  within 
said  casing  having  thereon  bottle  receiving 
compartments  with  open  outer  ends  and  im- 
perforate sides  and  inner  ends  arranged  in 
superposed  layers  corresponding  to  the  su- 
perposed sections  of  said  casing,  means  for 
rotating  said   annular  carrier  within  said 
casing.^and  means  for  regulating  the  tern-  35 
perature  in  said,  apparatus,  the  sections  of 
said  casing  having  openings  therein  with 
which  the  outer  ends  of  the  compartments 

of  the  corresponding  levels  are  arranged  to 
be  brought  into  alinement.  90 

7.  A  pasteurizing  apparatus  comprising 
an  outer  casing  having  its  side  walls  built 
up  of  a  lower  base  section,  one  or  more  su- 
perposed  intermediate  sections  -and   a  top 
section,  an  annular  carrier  within  said  cas-  95 
ing  constructed  of  a  lower  base  section  pro- 
vided with  means  for  rotatably  supporting 
the  same  and  having  an  inner  cylindrical 
extension  thereabove,  and  one  or  more  su- 
perposed cylindrical  sections  corresponding  joo 
to  the  superposed  sections  of  said  outer  cas- 
ing, open  ended  compartments  arranged  on 
said  annular  carrier  in  superposed  layers 
corresponding  to  the  superposed  sections  of 
said  outer  casing,  means  for  rotating  said  105 
carrier,  and  means  for  regulating  the  tem- 
perature in  said  apparatus,  the  sections  of 
said  casing  having  openings  therein  with 
which  the  outer  ends  of  the  compartments 

of  the  corresponding  levels  are  arranged  to  no 
be  brought  into  alinement. 

8.  A  hot  air  insulated  pasteurizing  appa- 
ratus comprising  an  outer  casing  built  up  of 
annular  superposed   sections  of  insulating 
material,  an. annular  carrier  within  said  cas-  115 
ing  having  thereon  bottle  receiving  compart- 
ments with  open  outer  ends  and  imperforate 
sides  and  inner  ends  arranged  in  superposed 
layers  corresponding  to  the  superposed  sec- 
tions of  said  outer  casing  and  forming  a  eel-  120 
lular  structure  upon  said  annular  carrier  and 
dividing  the  space  .above  the  same  by  im- 
perforate vertical  partitions  into  ft  plural- 
ity of  vertical  sections  separate  from  each 
other,  means  for  rotating  said  annular  car-  125 
rier  within  said  casing,  and  thermostatically 
controlled  heating  means  for  heating  the  air 

in  said  apparatus  and  maintaining  said  air 
and  the  contents  of  said  apparatus  at  the 
pasteurization  temperature,  the  sections  of  139 


1,104,710 


said  casing  having  openings  therein  with 
which  the  outer  ends  of  the  compartments 
of  the  corresponding  levels  are  arranged  to 
be  brought  into  alinement. 
5  9.  A  hot  air  insulated  pasteurizing  appa- 
ratus comprising  an  outer  casing  built  up  of 
annular  superposed  sections  of  insulating 
material,  an  annular  carrier  within  said  cas- 
ing having  thereon  a  sectional  cellular  struc- 

•10  ture  comprising  a  plurality  of  separate  bot- 
tle receiving  receptacles  with  open  outer 
ends  and  imperforate  side  walls  arranged  in 
superposed  layers  corresponding  to  the  su- 
perposed sections  of  said  outer  casing  and 

15  dividing  the  space  above  said  carrier  by  im- 
perforate vertical  partitions  into  a  plurality 
Of  vertical  sections  separate  from  each  other, 
means  for  rotating  said  annular  carrier 
within  said  casing,  and  thermostatically 

20  controlled  heating  means  for  heating  the  air 
in  said  apparatus  and  maintaining  said  air 
and  the  contents  of  said  apparatus  at  the 
pasteurization  temperature,  the  sections  of 
said  casing  having  openings  therein  with 

25  Which  the  outer  ends  of  the  receptacles  of 
the  corresponding  levels  are  arranged  to  be 
brought  into  alinement. 

10.  A  hot  air  insulated  pasteurizing  ap- 
paratus comprising  an  outer  casing  built 

30  «p  of  annular  superposed  sections  of  insu- 
lating material,  an  annular  barrier  within 
said  casing  having  thereon  bottle  receiving 
compartments  with  open  outer  ends,  im- 
perforate sides  and  inntjr  ends,  and  per- 

35  f orate  togs  and  bottoms,  arranged  in  super- 
posed layers  corresponding  to  the  superposed 
sections  of  said  outer  casitjg  and  forming 
a  cellular  structure  upon  said  annular  car- 
.  rier  and  dividing  the  space  above  the  same 

40  by  imperforate  vertical  partitions  into  a 
plurality  of  vertical  sections  separate  from 
each  other  but  -wfth  the  compartments  of 
each  vertical  section  in  cqjnmunication, 
means  for  rotating  said  annular  carrier 

45  within  said  casing,  means  for  circulating 
heated  air  through  said  vertical  sections, 
and  thermostatically  controlled  heating 
means  for  heating  such  air  and  maintain- 
ing the  same  and  thfe  contents  of  said  ap- 

50  paratus  at  the  pasteurization-  temperature, 
the  sections  of  said  casing  having  openings 
therein  with  which  the  outer  ends  of  the 


compartments  of  the  corresponding  levels 
are  arranged  to  be  brought  into  alinement. 

11.  In  a  pasteurizing  apparatus  an  annu-  55 
lar  carrier  having  thereon  a  sectional  cellu- 
lar structure  comprising  a  plurality  of  sepa- 
rate bottle  receiving  receptacles  with  open 
outer  ends  and  imperforate  side  walls  di- 
viding the  space  above  said  carrier  by  im-  60 
perforate  vertical  partitions  into  a  plurality 

of  vertical  sections  separate  from  each 
other,  said  receptacles  being  superposed  one 
upon  another  in  tiers  and  the  receptacles 
of  each  tier  being  separately  removable.  65 

12.  In  a  pasteurizing  apparatus  an  annu- 
lar carrier,  having  thereon  a  sectional  cellu- 
lar structure  comprising  a  plurality  of  sepa- 
rate bottle  receiving  receptacles  with  open 
outer    ends,    imperforate    sides    and    inner  70 
ends,  and  perforate  tops  and  bottoms,  form- 
ing a  cellular  structure  upon  said  annular 
carrier  and  dividing  the  space  above  the 
same  by  imperforate  vertical  partitions  into 

a  plurality  of  vertical  sections  separate  from  75 
each  other  but  with  the  receptacles  of  each 
vertical  section  into  communication,  said 
receptacles  being  superposed  one  upon  an- 
other in  tiers  and  the  receptacles  of  each 
tier  being  separately  removable.  80 

13.  A  section.-.'   receptacle  for  pasteuriz- 
ing apparatus  li.-t  "ing  imperforate  side  and 
rear  walls,  open   front  end  and  perforate 
top   and  bottom,      id  being  tapered  from 
front  to  back,  saia   receptacle   being  suit-  85 
ably  reinforced  to  support  similar  super- 
posed receptacles  thereon. 

14.  A  section  receptacle  for  pasteurizing' 
apparatus  having  imperforate  side  and  rear 
walls,  open  front  end,  -and  being  tapered  90 
outwardly  front  to  back,  and  angle  iron  re- 
inforcement extending  across  the  front  and 
sides  of  said  receptacle  at  its  top  and  bottom 
and  secured  to  said  sides,  and  having  in- 
wardly extending  flanges  arranged  to  fur-  95 
nish  suitable  supports  for  superposed  re- 
ceptacles  and  for  shelves  or  trays  placed 
therein. 

In  testimony  whereof  I  affix  my  signa- 
ture in  presence  of  two  witnesses. 

GODFREY  M.  S.  TAIT. 
Witnesses : 

F.  E.  BARROWS, 

M.   A.   McDANEEL. 


10^033 


0.  EICK. 
APPARATUS  FOR  HANDLING  BOTTLES  OR  OTHER  CONTAINERS. 

APPLICATION  FILED  OCT.  5,  1905. 

1,106,033. 


Patented  Aug.  4, 1914. 

4  SHEETS-SHEET  1. 


*) 


0.  EICK. 

APPAEATDS  FOR  HANDLING  BOTTLES  OE  OTHER  CONTAINERS. 
APPLICATION  PILED  OCT.  5,  1905. 

1,106,033. 

4  SHEETS-SHEET  2. 


Patented  Aug.  4, 1914 


7-Hfc    NOHHIS   PKTKKN   CO      PHOTO-LITHO.   WASHINGTON.   O    C 


0.  EICK. 

APPARATUS  FOR  HANDLING  BOTTLES  OR  OTHER  CONTAINERS. 
APPLICATION  FILED  OCT.  5,  1905. 

1,106,033. 

*  SHEETS-SHEET  3. 


Patented  Aug.  4, 1914. 


0.  EICK. 

APPARATUS  FOR  HANDLING  BOTTLES  OR  OTHER  CONTAINERS. 
APPLICATION  FILED  OCT.  5,  1905. 

1,106,033. 

4  SHEETS    SHEET  4. 


Patented  Aug.  4, 1914. 


UNITED  STATES  PATENT  OFFICE. 


OTTO  EICK,  OF  BALTIMORE,  MARYLAND. 
APPARATUS  FOR  HANDLING  BOTTLES  OR  OTHER  CONTAINERS. 


1,106,033. 


Specification  of  letters  Patent.  Patented  Aug.  4,  1914. 

Application  filed  October  5,  1905.     Serial  No.  281.520. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  OTTO  EICK,  a  citizen  of 
the  United  States,  residing  in  Baltimore  city, 
State  of  Maryland,  have  invented  certain  new 
6  and  useful  Improvements  in  Apparatus  for 
Handling  Bottles  or  other  Containers,  of 
which  the  following  is  a  specification. 

My  present  invention  pertains  to  an  im- 
proved apparatus  for  handling  bottles  or 

10  other  containers,  the  apparatus  being  es- 
pecially designed  for  use  as  a  pasteurizer, 
though  equally  applicable  to  the  washing 
and  cleaning  *  of  bottles,  either  filled  or 
empty. 

15  The  invention  will  be  best  understood 
upon  reference  to  the  annexed  drawings, 
wherein :  Figure  1  is  a  longitudinal  vertical 
sectional  view  of  the  forward  portion  of  the 
apparatus;  Fig.  2  is  a  side  elevation,  partly 

20  in  section,  of  the  discharge  end  of  the  appa- 
ratus, said  figure  being  a  continuation  of 
Fig.  1 ;  Fig.  3  is  a  transverse  vertical  sec- 
tional view  on  the  line  3 — 3  of  Fig.  1 ;  Fig. 

4  is  an  end  elevation  of  the  forward  or  feed 
25  end  of  the  machine,  showing  the  feed-wheel 

and  the  driving-mechanism  therefor;  Fig. 

5  is  an  end  elevation  of  the  discharge  end  of 
the  machine;  Fig.  6  is  an  elevation  of  a 
modified  form  of  feeding  or  crate-present- 

30  ing  mechanism. 

The  main  object  of  my  invention  is  to 
produce  a  simple  and  efficient  apparatus, 
which  may  be  used  as  a  pasteurizer,  and  in 
which  access  may  be  had  to  the  bottles  or 
35  other  containers  at  any  point  in  their  travel 
through  the  machine. 

A  further  object  of  the  invention  is  to 
provide   means   for   presenting  the   bottle- 
holders  or  crates  to  the  means  employed  for 
40  advancing  the  crates  through  the  machine. 

A  still  further  object  is  to  provide  means 
for  cleaning  the  exterior  of  the  bottles  as 
they  are  discharged  frcm  the  machine. 

Keferring  to  Figs.  1  to  5  inclusive,  A  des- 
45  ignates  a  tank,   substantially   U-shaped  in 
cross  section,  closed  at  each  end,  and  mount- 
ed  upon   suitable   supports.     Cross-ties   or 
frames  B  extend  over  the  top  of  the  tank, 
from   side   to   side,  said   frames  being   se- 
50  curely  fastened  to  the  upper  edges  of  the 
walls  of  the  tank.    A  rod  C  passes  through 
the  central  elevated  portions  of  the  frames 
B,  and  upon  said  rod  are  hinged  the  lids 
or  covers  D  of  the  tank,  said  lids,  when 
55  lowered,  making  a  relatively  close  fit  with 


the  tank  and   with  the   lower  portions  or 
flanges  of  the  cross-ties  or  frames  B. 

Tank  A  is  divided  into  a  number  of  cham- 
bers or  compartments  by  a  series  of  up- 
right partitions  E,  three  such  partitions  be-  60 
ing  shown  in  Fig.  1  and  one  in  Fig.  2,  in 
which  latter  figure  there  is  also  shown  a 
double-wall  compartment,  making  six  cham- 
bers in  all,  which,  for  the  sake  of  conven- 
ience, I  have  designated  as  1,  2,  3,  4,  5  and  65 
G.  It  is  to  be  understood,  however,  that  any 
number  of  chambers  or  compartments  may 
be  employed,  the  number  being  determined 
by  the  circumstances  of  each  particular  case. 
Chambers  3  and  4,  or  the  lower  portions  70 
thereof,  are  provided  with  a  steam-jacket  F, 
as.  in  the  arrangement  of  the  apparatus  here 
shown,  it  is  in  said  chambers  that  the  great- 
est heat  is  maintained.  The  partition  be- 
tween chambers  5  and  6  is  made  hollow,  as  75 
will  be  seen  upon  reference  to  Fig.  2,  and  a 
pipe  G  opens  into  the  lower  portion  of  said 
partition,  for  the  introduction  of  cold  water. 
The  water,  as  it  is  heated  by  contact  with 
the  walls  of  the  partition,  which  absorb  80 
heat  from  the  water  in  chambers  5  and  6, 
will  rise  and  overflow  into  one  or  the  other 
of  said  chambers,  accordingly  as  one  or  the 
other  wall  of  said  partition  is  made  higher 
or  lower.  It  is  of  course  to  be  understood  85 
that  a  continuous  supply  of  water  is  intro- 
duced through  pipe  Gr.  Each  of  the  upright 
partitions  E  is  provided  with  a  rectangular- 
shaped  opening  E3  at  its  upper  portion,  cen- 
trally of  the  tank,  as  will  be  seen  upon  ref-  90 
erence  to  Figs.  1,  2  and  3,  and  each  end  of 
the  tank  is  also  provided  with  an  opening, 
E*  which  stands  in  line  with  the  openings 
in  the  partitions.  These  openings  permit  the 
crates  containing  the  bottles  to  be  introduced  95 
into  the  machine  and  passed  therethrough, 
or  to  be  passed  from  one  chamber  to  an- 
other, and  discharged  from  the  end  of  the 
machine. 

A  shaft  H  extends  lengthwise  of  the  ma-  100 
chine,  passing  through  each  of  the  parti- 
tions, through  suitable  collars  I  mounted  on 
said  shaft,  and  through  stuffing  boxes  J, 
mounted  upon  the  end  walls  of  the  tank. 
Mounted  upon  shaft  H,  in  each  of  the  cham-  105 
bers,  are  wheels  or  carriers  K,  (one  or 
more),  each  wheel  being  provided  with  a 
series  of  outwardly  extending  arms  or  mem- 
bers L,  the  adjacent  side  walls  of  which  are 
substantially  parallel,  forming  pockets  or  no 


1,106,033 


recesses  M.  Each  member  L  is  provided 
with  a  pair  of  horizontally-disposed  ways 
or  tracks  N,  of  such  length  as  to  properly 
support  a  tray  when  the  tracks  are  in  aline- 
5  ment  with  the  opening  formed  in  the  end  of 
the  tank.  As  the  shaft  H  is  rotated,  and 
consequently  the  wheels  are  carried  around 
in  the  tank,  the  bottles  and  tray  will  reach 
a  point  where  the  tracks  will  no  longer  sup- 

10  port  them.  To  prevent  the  bottles  and  tray 
from  becoming  disengaged  from  the  wheel 
or  carrier  K,  bars  O  are  employed,  which 
extend  lengthwise  of  the  opening  M,  and 
overlie  the  bottoms  of  the  bottles  within  the 

15  crates,  said  bars  being  supported  by  arms 
P,  which  extend  upwardly  from  the  arms 
or  members  L,  to  which  they  are  secured. 

Where  two  wheels  or  carriers  are  em- 
ployed in  one  chamber  or  compartment,  as, 

20  for  instance,  in  compartments  2  and  3,  the 
ways  or  tracks  N  may  be  common  to  both 
wheels  or  carriers, — that  is,  they  may  be  of 
a  length  sufficient  to  support  two  trays,  as 
shown  in  Fig.  1.  In  chamber  or  compart- 

25  ment  -4.  the  ways  or  tracks  are  extended  to 
accommodate  four  tiays  in  series.  The  outer 
end  of  shaft  II.  at  the  forward  end  of  the 
machine,  is  reduced,  and  has  a  wheel  or  car- 
rier Q  loosely  mounted  thereon,  said  wheel. 

30  in  the  form  shown  in  Fig.  4,  being  provided 
with  four  pairs  of  arms  R,  having  tracks  or 
ways  S  secured  to  or  formed  thereon,  and 
designed  to  support  and  hold  a  bottle-hold- 
ing ruck  with  the  bottles  therein. 

S5  The  trays  are  designed  to  be  placed  upon 
the  tracks  at  the  right-hand  fcide  of  the  ma- 
chine, and  to  be  carried  up  into  line  with  the 
opening  in  the  end  of  the  tank,  preparatory 
to  being  passed  into  the  compartment  or 

40  chamber  1. 

The  hub  of  wheel  Q  has  splined  to  it  a 
pinion  T,  motion  being  imparted  to  said 
pinion  by  a  gear  U  splined  to  the  main  shaft 
II.  siiicl  gear  U  serving  to  transmit  its  mo- 

45  tion  to  pinion  T  through  pinion  V  and  gear 
W,  the  pinion  V  meshing  with  gear  U,  and 
tho  gear  W  meshing  with  the  pinion  T. 
The  gears  and  pinions  are  so  proportioned 
that  wheel  Q  will  make  one-fourth  of  a  rev- 

50  olution  every  time  shaft  II  makes  one- 
fifteenth  of  a  complete  revolution, — or,  in 
other  words,  every  time  shaft  H  is  moved  to 
take  one  of  its  crates  out  of  line  with  the 
opening  in  the  end  of  the  tank  and  to  bring 

55  another  one  into  line  therewith.  The  pro- 
portioning of  the  gears  of  course  depends 
upon  the  number  of  tracks  or  supports  upon 
the  wheel,  and  the  number  of  tracks  or  sup- 
porting members  upon  the  various  carriers 

60  within  the  tank. 

In  Fie.  6,  the  outer  wheel  is  shown  as 
provided  with  six  supporting  tracks,  and  as 
a  consequence  the  proportion  of  the  gears  is 
changed  so  as  to  impart  a  slower  movement 

65   to  the  crate-presenting  carrier.    The  tracks 


upon  tlve  wheel  Q,  and  upon  the  various 
wheels  or  carriers  mounted  within  the  sev- 
eral chambers  or  compartments,  must  of 
course  be  brought  into  alinement  when  it 
becomes  necessary  to  pass  a  new  crate  of  bot-  70 
tics  into  the  machine  and  to  discharge  a 
crate  from  the  opposite  end  of  the  machine. 
In  order  to  properly  support  the  discharged 
crate.  I  provide  a  pair  of  tracks  X  (Fig.  5), 
said  tracks  standing  in  alinement  with  the  75 
tracks  of  the  last  carrier  as  they  are  brought 
into  alinement  therewith  by  the  step-by-step 
movement  of  the  carriers  within  the  com- 
partment. 

In  order  to  introduce  the  trays  into  the  80 
machine,  to  advance  them  through  the  com- 
partments successively,  and  to  discharge 
them  from  the  last  compartment  onto  the 
stationary  tracks  X,  outside  of  the  ma- 
chine, I  employ  a  pair  of  rods  or  bars  85 
Y.  Z.  Said  bars  extend  throughout  the 
length  of  the  machine  and  overlie  the 
uppermost  series  of  trays  supported  by  the 
wheel  Q  and  the  various  carriers  within  the 
tank.  The  lower  bar  Y  is  supported  by  90 
brackets  or  ways  A',  see  Figs.  3,  4  and  5. 
The  upper  bar  Z,  at  the  forward  end  of  the 
machine,  is  provided  with  rod  or  stem  B', 
which  extends  freely  through  an  arm  C', 
projecting  upwardly  from  the  lower  bar  Y.  95 
A  coiled  spring  D'  surrounds  the  outer  end 
of  said  rod,  and  is  hold  against  the  outer  face 
of  arm  C'  by  a  nut  and  washer  mounted  upon 
the  rod.  This  permits  the  two  rods  to  have 
a  relative  movement,  and  normally  throws  100 
bar  Z  outwardly  into  the  position  shown 
in  Fig.  1.  A  series  of  hooks  or  fingers  E' 
are  pivot  ally  connected  to  bars  Y,  Z,  in  the 
manner  shown  in  said  Fig.  1,  that  is  to  say, 
the  hooks  are  pivotally  connected  to  the  105 
rods  at  the  points  designated  by  F'  and  G'. 
Normally  the  hooks  are  held  in  their  ele- 
vated position  by  spring  I)'  withdrawing 
bar  Z,  and  consequently  throwing  the  piv- 
otal points  F'  and  G'  out  of  alinement  and  110 
thereby  raising  the  depending  ends  of  the 
hooks.  When,  however,  the  bar  Z  is  moved 
by  means  which  will  presently  be  described, 
spring  D'  is  compressed  and  ihe  ends  of  the 
hooks  are  thrown  downward  into  a  posi-  115 
tion  in  line  with  the  ends  of  the  crates. 
Upon  further  movement  of  bars  Y  and  Z, 
the  crates  will  be  first  engaged  by  the  hooks 
and  then  moved  forward  a  distance  equal  to 
the  movement  of  the  bars.  To  effect  this  120 
longitudinal  movement  of  the  bars,  bar  Y 
is  provided  with  a  rack  H'.  which  meshes 
with  a  segmental  gear  I',  mounted  upon  a 
shaft  J'.  carried  in  suitable  bearings  at  the 
discharge  end  of  (he  machine.  Shaft  J'  126 
also  carries  a  pinion  K',  which  in  turn 
meshes  with  a  vertically  disposed  rack  I/. 
Keciprocating  motion  is  imparted  to  rack 
L',  in  a  manner  hereinafter  set  forth,  and 
as  a  consequence,  reciprocating  motion  is  ISO 


1,106,033 


imparted  to  segmental  gear  I',  and  through 
it  to  rack  H'.  As  a  rack  H'  is  moved  to- 
ward the  discharge  end  of  the  machine,  the 
hooks  carried  by  bar  Z  are  thrown  down- 
5  ward,  in  the  manner  above  set  forth.  Upon 
a  return  movement  of  segmental  gear  I', 
and  consequently  a  return  movement  of 
rack  H',  bar  Z  is  moved  independently  of 
bar  Y,  and  as  a  result  the  hooks  are  drawn 

10  upward,  out  of  the  path  of  the  crates,  and 
the  bars  Y,  Z,  are  then  moved  toward  the 
rear  end  of  the  machine,  the  hooks  passing 
over  the  crates  and  their  contained  bottles, 
back  into  the  position  shown  in  Fig.  1, 

15  where  they  are  again  ready  to  be  thrown 
downward  to  engage  the  crates  and  move 
them  forward  a  step.  When  the  bars  are 
in  the  position  shown  in  Fig.  1,  the  gear 
and  rack  will  occupy  the  position  shown  in 

20  Fig.  2.  This  advancing  mechanism  for  the 
crates  is  relatively  simple  and  is  brought 
into  action  automatically  when  the  carriers 
come  to  a  state  of  rest  and  another  crate  of 
bottles  is  brought  into  position  by  wheel  Q, 

25  ready  to  be  carried  into  the  machine. 

A  pair  of  upright  guide-rods  or  bars  M' 
is  secured  in  a  vertical  position  in  brackets  or 
arms  N',  extending  outwardly  from  the  rear 
or  discharge  end  of  the  machine.  These 

30  rods  serve  to  support  and  guide  plates  O', 
P',  constituting  the  support  for  a  series  of 
rotating  spindle-brushes  Q'.  The  lower 
plate,  which  carries  the  gears  Q3.  is  moved 
up  and  down  by  an  arm  R'  pivotally  con- 

35  nected  to  a  lever  S',  said  lever  being  ful- 
crnmed  upon  a  fixed  stud  or  axle  T',  extend- 
ing outwardly  from  the  tank.  The  opposite 
end  of  lever  S'  is  connected  to  the  lower  end 
of  a  rod  U',  which  extends  downwardly  from 

40  a  frame  V,  to  which  reciprocating  motion 
is  imparted,  in  a  manner  about  to  be  de- 
scribed. Hack  L'  is  formed  upon  the  upper 
end  of  a  rod  W,  the  lower  end  of  said  rod 
being  connected  to  a  frame  X'.  which  is  re- 

45  ciprocated  when  the  brushes  are  in  their 
lowest  position  and  the  carriers  are  at  rest. 

Motion  is  imparted  to  the  gears  of  the 
brushes  through  a  vertically  disposed  shaft 
Y',  (Fig.  5),  said  shaft  carrying  a  gear  slid- 

50  ably  mounted  thereon  but  splined  thereto,  so 
as  to  maintain  its  relation  with  the  gears  of 
the  spindles  yet  permit  the  plates  O',  P'  to 
be  elevated.  The  lower  end  of  shaft  Y'  car- 
ries a  beveled  gear  Z',  which  meshes  with  a 

55  corresponding  gear  A2,  mounted  upon  a 
shaft  B-.  Shaft  B2,  which  may  be  termed 
the  power-shaft,  carries  a  worm  C2,  which 
meshes  with  a  worm-gear  D2,  inclosed  in  a 
suitable  casing  E2  and  mounted  upon  a  shaft 

60  F2.  Said  shaft  carries  cams  G2,  H2,  which 
co-act  with  the  frames  V,  X',  to  raise  and 
lower  the  same,  said  cams  being  set  quarter- 
ing so  as  to  move  rod  W  while  the  arm  U' 
is  at  rest,  and  vice  versa.  Shaft  F2  is  pro- 

65  vided  with  a  crank  or  arm  I2  (Fig.  5),  to 


which  is  pivotally  connected  a  link  or  pit- 
man J2,  the  opposite  end  of  which  is  pivot- 
ally  connected  to  a  pawl-carrier  K2.  A 
pawl  L2,  mounted  upon  pawl-carrier  K2,  co- 
acts  with  a  ratchet-wheel  or  toothed-disk  M2,  70 
mounted  upon  the  outer  end  of  the  main 
shaft  H. 

The  parts  are  so  proportioned  and  ar- 
ranged that  shaft  H  is  given  the  necessary 
.step-by-step  movement  when  the  brushes  are  75 
in  their  elevated  position  and  the  hooks  E' 
are  elevated  and  out  of  the  path  of  travel 
of  the  crates  carried  by  the  wheels  or  car- 
riers.    The  movements  and  timing  of  the 
parts  are  controlled  by  shaft  B2,  from  which  80 
they  are  all  driven. 

A  series  of  pipes  N2  are  arranged  in  the 
upper  portion  of  each  of  the  chambers  or 
compartments,  and  a  pump  O2  is  provided 
for  each  series  of  pipes,  so  that  water  at  the  85 
proper  degree  of  temperature  may  be  forced 
through  said  pipes  and  sprayed  into  the 
upper  portion  of  each  chamber  or  compart- 
ment, and  upon  the  bottles  supported  by  the 
carriers.  The  temperature  of  the  water  will  90 
vary  in  each  compartment,  according  to  the 
temperature  required  within  said  compart- 
ment. 

Assuming,  for  instance,  that  it  be  desired 
to  maintain  a  temperature  at  substantially  95 
35°  Reaumur  in  chamber  1.  40°  R.  in  cham- 
ber 2,  55°  R.  in  chamber  3,  50°  R.  in  cham- 
•ber  4,  40°  R.  in  chamber  5,  and  35°  R.,  or 
less,  in  chamber  6, — the  temperature  of  the 
supply  of  water  to  each  series  of  pipes  will  100 
be  regulated  accordingly.  In  practice  it  will 
be  found  desirable  to  introduce  the  water  at 
a  temperature  slightly  higher  than  that  at 
which  the  water  is  maintained  in  the  lower 
portion  of  each  chamber  or  compartment.  105 
By  thus  introducing  the  water,  the  bottles 
are  heated  to  a  temperature  approximately 
that  of  the  water  contained  within  the  com- 
partment or  chamber. 

In  Fig.  3  the  water  level  is  shown  as  com-  110 
paratively  low,  but  it  may  be  varied  and 
raised  to  any  height,  provided  it  does  not 
reach  the  opening  in  the  partition  or  dia- 
phragm E,  which  divides  the  tank  into 
chambers  or  compartments.  115 

By  varying  the  length  of  the  compart- 
ments, the  length  of  time  to  which  the  bot- 
tles may  be  subjected  to  a  given  temperature 
may  be  determined.  Taking  chambers  1  and 
2,  for  example,  it  will  be  seen  that  the  bot-  120 
ties  will  remain  in  chamber  2  twice  the 
length  of  time  that  they  remain  in  chamber 
1,  and  that  they  will  remain  in  chamber  4 
four  times  as  long  as  they  would  in  chamber 
1.  With  the  temperatures  above  noted,  the  125 
bottles  are  first  raised  to  a  degree  of  heat 
slightly  above  that  of  the  atmosphere ;  they 
are  then  subjected  to  a  slightly  higher  tem- 
perature, and  finally  to  the  highest  tempera- 
ture within  the  apparatus,  namely,  that  130 


1,106,033 


within  the  third  chamber.  They  are  then 
transferred  to  chamber  4,  where  they  are 
subjected  to  a  temperature  of  50°  R.,  in 
which  they  are  supposed  to  remain  for  a 
5  period  of,  say,  twenty  minutes.  From  said 
chamber  they  are  passed  to  chamber  5,  where 
the  temperature  is  considerably  lower.  At 
this  point,  in  order  to  gradually  reduce  the 
temperature,  the  temperature  of  the  spray 

10  to  which  the  bottles  are  subjected  may  be 
slightly  lower  than  that  of  the  water  in 
which  they  are  submerged.  In  this  manner 
the  bottles  will  be  gradually  cooled.  The 
temperature  in  the  sixth  chamber  is  of 

15  course  substantially  that  which  obtains  at 
the  point  of  introduction  of  the  bottles,  and 
in  order  that  they  may  be  cooled  quickly, 
the  double  partition  is  employed  between 
chambers  5  and  6,  to  prevent  transmission 

20  of  the  heat  from  chamber  5  to  the  water 
within  chamber  6.  the  water  in  chamber  6 
thereby  remaining  unaffected. 

In  order  to  effect  a  quick  cooling  of  the 
liquid  in  chamber  6.  and  to  maintain  it  in 

25  said  condition,  the  cooling  pipe  or  coil  Q2 
is  employed,  said  pipe  being  located  with- 
in the  chamber  as  shown  in  Fig.  2,  and  ice 
water  or  other  cooling  medium  being  passed 
therethrough.  As  the  bottles  pass  out  of 

30  chamber  6  onto  the  fixed  tracks  or  ways  X, 
(hey  are  subjected  to  a  water  spray  from 
pipes  P2,  located  above  the  tracks.  Said 
spray,  acting  in  conjunction  with  the 
brushes,  serves  to  thoroughly  clean  the 

35  bottles  and  prepare  them  for  the  labels, 
which  may  be  affixed  directly  thereto,  with- 
out further  washing  or  cleaning  of  the 
bottles. 

It  has  heretofore  been  a  matter  of  con- 

40  siderable  expense  to  clean  the  bottles  after 
leaving  the  pasteurizing  apparatus.  The 
pasteurizing  fluid  is  frequently  made  foul 
by  breakage  of  the  bottles  in  transit,  and  as 
a  consequence  the  bottles  emerge  from  the 

45  machine  in  a  dirty  condition  and  unfit  for 
application  of  the  labels.  With  the  present 
invention,  the  bottles  are  automatically 
cleaned  as  they  leave  the  pasteurizer,  ren- 
dering re-handling  for  this  purpose  unneces- 

50  sary. 

It  is  of  course  conceivable  that  any  num- 
ber of  chambers  or  compartments  may  be 
used,  and  that  the  length  of  any  chamber  or 
compartment  may  be  varied  according  to 

55  requirements. 

No  claim  is  made  herein  per  se  to  the 
rack-advancing  mechanism,  nor  is  any  claim 
made  broadly  to  the  tray-presenting  mech- 
anism which  carries  the  trays  upwardly  into 

60  a  position  where  they  may  be  advanced  into 
the  tank,  as  said  structures  are  claimed  in 
Letters  Patent  No.  947,151,  granted  to  me 


under  date  of  January  18,  1910 :  nor  is  any 
claim  made  herein  specifically  to  the  par- 
ticular construction  of  the  frames  V  and  X'  65 
and  the  coactiiig  cams,  as  they  are  also  fully 
set  forth  and  claimed  in  my  application  No. 
254,861,  filed  April  10,  1905. 

It  will  be  readily  appreciated  by  those 
skilled  in  the  art  that  the  present  apparatus  70 
may  be  used  to  advantage  as  a  bottle-soaking 
and  washing  machine,  the  different  compart- 
ments forming  separate  washing  and  rins- 
ing chambers  through  which  the  bottles  will 
be  successively  passed  to  the  external  clean-  75 
ing  brushes. 

Having  thus  described  my  invention,  what 
I  claim  is : 

1.  In  an  apparatus  of  the  character  speci- 
fied, the  combination  of  a  tank  provided  80 
with  a  series  of  chambers  or  compartments; 
means  f<;r  supporting  a  series  of  bottle-racks 

in  each  of  said  compartments;  means  for 
periodically  advancing  the  racks  from  one 
compartment  to  the  next;  means  for  spray-  85 
ing  water  into  the  upper  portion  of  the  vari- 
ous   compartments;    means    for    externally 
heating  those  compartments  in  which  the 
highest  temperature  is   to   be  maintained ; 
and  means  for  cooling  the  liquid  in  the  last  90 
compartment  of  the  series. 

2.  In  an  apparatus  of  the  character  speci- 
fied, the  combination  of  a  tank  provided 
with  a  series  of  chambers  or  compartments: 
rotatable  means  mounted   in  each  of   said   95 
chambers,  for  supporting  a  series  of  bottle- 
holding  racks  therein,  said  means  at  their 
uppermost  portions  standing  above  the  level 

of    the    water    in    the    compartments;    and 
means  for  spraying  water  at  the  desired  tern-  100 
perature  upon  the  bottles  as  they  enter  and 
emerge  from  the  water. 

3.  In  an  apparatus  of  the  character  speci- 
fied, the  combination  of  a  tank;  a  hollow 
wall  dividing  said  tank  into  a  plurality  of  105 
chambers,  the  upper  end  of  the  wall  being 
open ;  and  a  water  supply-pipe  opening  into 
said  hollow  wall. 

4.  In  an  apparatus  of  the  character  speci- 
fied, the  combination  of  a  tank;  a  partition  no 
extending  upwardly  in  said  tank,  said  par- 
tition  being  formed  by   two  walls  spaced 
apart,  with  the  upper  edge  of  one  wall  lower 
than  that  of  the  other;  and  a  water  supply- 
pipe   opening  into  the   space   between   the  115 
walls. 

In  testiinonj'  whereof  I  have  signed  my 
name  to  this  specification  in  the  presence  of 
two  subscribing  witnesses. 


OTTO  EICK. 


Witnesses : 

HOWARD  E.  CRI'SE, 
HAHRY  E.  MILLER. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


R.  M.  CAUFFMAN. 
PASTEURIZING  APPARATUS. 

APPLICATION  FILED  FEB.  16,  1914. 


1,115,173. 


Patented  Oct.  27, 1914. 


..  .      .  ... 

rr^-n  ii  ii  ji  ii  II  ni  ii  ii  iiu  II  nii  ii  n 


' 


1INQTON.  D    C 


UNITED  STATES  PATENT  OFFICE. 


BOBEBT  M.  CAUFFMAN,  OF  THBEE  BIVEBS,  MICHIGAN. 
PASTEUBIZING  APPABATUS. 


1,115,173. 


Specification  of  Letters  Patent.  Patented  Oct.  27,  1914. 

Application  filed  February  16, 1914.     Serial  No.  818,987. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  ROBERT  M.  CATTFFMAN, 
a  citizen  of  the  United  States,  residing  at 
Three  Rivers,  in  the  county  of  St.  Joseph 
5  and  State  of  Michigan,  have  invented  cer- 
tain new  and  useful  Improvements  in  Pas- 
teurizing Apparatus,  of  which  the  following 
is  a  specification. 
The  invention  relates  to  a  pasteurizing  ap- 

10  paratus  designed  particularly  for  the  pas- 
teurizing of  milk,  wherein  the  milk  contain- 
ing bottles  are  placed  within  the  apparatus 
in  considerable  numbers  and  the  contained 
fluid  brought  to  the  proper  degree  of  heat. 

15  The  main  object  of  the  present  invention 
is  the  provision  of  a  pasteurizing  device, 
wherein  the  pasteurizing  agent  is 'continu- 
ally re-utilized,  the  construction  contemplat- 
ing its  temporary  storage  in  a  manner  to 

20  preserve  to  a  considerable  extent  its  heat  or 

cold,  as  the  case  may  be,  whereby  from  such 

conservation  a  material  saving  in  time  and 

economy  in  operation  may  be  gained. 

The  invention  in  the  preferred  form  of  de- 

25  tails  will  be  described  in  the  following  speci- 
fication, reference  being  had  particularly  to 
the  accompanying  drawings,  in  which : — 

Figure  1  is  a  view  in  section  partly  in 
elevation,  illustrating  the  apparatus.    Fig.  2 

30  is  an  enlarged  sectional  view  illustrating  the 
medium  for  bringing  the  water  to  the  proper 
degree  of  heat. 

Referring  particularlv  to  the  accompany- 
ing  drawings,   the  improved   pasteurizing 

35  apparatus  includes  a  closed  casing  or  tank  1 
having  an  opening  2  at  one  end  thereof 
adapted  to  be  closed  by  a  door  3.  Brackets 
4  are  secured  in  spaced  relation  to  each  other 
and  to  the  bottom  of  the  tank  on  the  oppo- 

40  site  side  walls  thereof,  whereby  to  support 
a  plurality  of  racks  5  on  which  the  milk  bot- 
tles 6  are  disposed  in  required  numbers. 

Arranged  in  and  extending  lengthwise  of 
the  tank  is  a  pipe  7  formed  in  its  lower 

45  side  with  a  series  of  openings  8,  the  said 
pipe,  hereinafter  termed  the  spray  pipe,  be- 
ing arranged  at  a  distance  above  the  bottles 
being  treated.  In  the  lower  portion  of  the 
tank,  below  the  positions  of  the  bottle  racks, 

50  is  arranged  a  longitudinally  extending  pipe 
9,  formed  with  a  series  of  openings  10,  said 


pipe  9  being  hereinafter  termed  the  heating 
pipe. 

Beyond  the  casing  is  arraiiged  a  pump  11 
of  any  appropriate  type,  and  in  communica-  55 
tion  with  said  pump  and  supported  on  a 
plane  above  the  same  is  a  tank  12,  herein- 
after termed  the  hot  water  storage  tank. 
The  tank  12  is  in  communication  with  the 
pump  through  pipes  13  and  14  provided  re-  60 
spectively  with  valves  15  and  16,  the  ar- 
rangement of  the  pipes  with  respect  to  the 
tank  and  to  the  pump  providing  for  the  cir- 
culation between  the  tank  and  pump  when 
desired.  65 

A  water  pipe  17  leads  from  the  pump  to 
the  spray  pipe  7,  said  pipe  17  being  con- 
nected intermediate  the  pump  and  spray 
pipe  with  a  cold  water  supply  pipe  18  lead- 
ing from  any  suitable  source  of  water  sup-  70 
ply.  The  pipe  1 8  is  provided  with  a  control 
valve  19  and  the  water  pipe  17  with  control 
valves  20  and  21  arranged  respectively  be- 
tween the  pump  and  supply  pipe  18  and  be- 
tween the  latter  and  spray  pipe  7.  A  steam  75 
supply  pipe  22  leading  from  any  suitable 
source  opens  into  the  coupling  23  at  the 
juncture  of  the  water  pipe  17  and  spray  pipe 
7  in  the  form  of  a  jet  nozzle  24.  said  steam 
supply  pipe  having  a  control  valve  25  adja-  80 
cent  the  nozzle.  The  steam  supply  pipe  is 
also  in  communication  beyond  the  nozzle 
and  through  the  medium  of  the  pipe  26  with 
the  heating  pipe  9,  a  valve  27  controlling 
this  communication  in  a  manner  not  to  in-  85 
terfere  with  the  direct  communication  be- 
tween the  steam  supply  and  the  spray  pipe 
as  controlled  by  the  valve  i:5. 

Arranged  preferably  below  the  main  tank 
1  is  an  auxiliary  tank  28  hereinafter  termed  90 
the  cold  water  storage  tank,  this  tank  being 
in  communication  with  the  tank  1  through 
the  bottom  of  the  latter  by  means  of  the 
valve   controlled   pipe  29,   the  cold  water 
storage  tank  being  also  in  communication  95 
with  the  pump  11  through  a  pipe  30.    The 
pump  is  also  in  direct  open  communication 
with  the  tank  1  through  the  medium  of  the 
pipe  31  having  a  valve  32  therein,  and  the 
tank  is  provided  with  a  drain  outlet  33  for  100 
obvious  purposes. 

In  the  use  of  the  apparatus  after  a  suffl- 


1,115,173 


cient  or  desired  num'oer  of  bottles  have  been 
placed  in  the  tank  1  in  the  manner  described, 
the  valve  19  is  opened,  as  is  also  the  valve  21 
and  water  admitted  through  the  spray  pipe 
5  7  to  the  interior  of  the  tank,  the  spray  thus 
produced  being  thrown  on  to  and  running 
down  the  sides  of  each  bottle.    After  admit- 
ting the  water  valve  25  is  opened  and  steam 
jetted  into  the  spray  pipe,  with  the  effect 
10  to  gradually  heat  the  water  and  deliver  it 
to  the  bottles  in  increasing  degrees  of  heat. 
When  sufficient  water  has  accumulated  in 
the  bottom  of  the  tank,  sufficient  for  ex- 
ample to  cover  the  heating  pipe  9,  the  valve 
15  19  is  closed  and  the  valve  20  is  opened,  the 
valves  27  and  32  being  also  opened.     The 
steam  is  thus  admitted  to  the  heating  pipes 
to  raise  the  temperature  of  the  water  in  the 
bottom  of  the  tank  and  the  pump,  being 
20  started  circulates  this  heated  water  in  its 
gradually  increasingly  heated  condition  on 
to  the  bottles  and  through  the  tank.    After 
the  milk  has  been  subjected  to  the  proper 
degree  of  heat  for  the  desired  length  of 
25  time,  the  valve  20  is  closed  and  valve  15 
opened,  so  that  the  water  from  the  main 
tank  is  pumped  into  the  heated  water  stor- 
age tank  12.     After  the  heated  water  has 
been  pumped  from  the  tank  1,  the  valve  15 
30  is  closed  and  the  pump  stopped.    Valves  19 
and  21  are  then  opened  and  water  admitted 
directly  from  the  main  source  of  supply  to 
the  tank  to  cool  the  bottle.     As  the  water 
thus  admitted  passes  through  the  spray  pipe 
35  7,  it  is  obvious  that  owing  to  the  heated  con- 
dition of  said  pipe,  the  water  will  be  ini- 
tially heated  and  gradually  cooled,  thereby 
properly    cooling   the   bottles   without   the 
liability  of  breaking  them.     After  a  suffi- 
40  cient  qviantity  of  water  has  been  admitted 
to  the  main  tank  for  circulating  purposes, 
the  supply  is  shut  off  by  closing  the  valve 
19,  and  the  valves  21   and  32  being  then 
open  and  the  pump  started,  the  cold  water 
45  is  circulated  exactly  as  described  in  con- 
nection  with   the   heated   water   until  the 
proper  cooling  of  the  milk  is  had.    The  cold 
water  after  its  use  in  the  main  tank  is  drawn 
into  the  cold  water  storage  tank,  from  which 
50  after  subsequent  use,  it  is  taken  by  the  pump 
being  maintained  at  the  desired  degree  of 
low  temperature  in  the  cold  water  storage 
tank  by  any  suitable  means  for  cooling. 

It  is  preferred  that  in  the  apparatus  each 
55  bottle  be  supplied  with  a  metal  cap  or  other 
means  of  protecting  the  usual  paper  disk 
stopper,  so  as  to  prevent  softening  of  the 
latter  or  any  liability  of  contaminating  the 
contents  of  the  bottle. 

60  By  reason  of  the  conservation  of  the  heat- 
ing and  chilling  mediums,  there  is  a  material 
saving  in  time  owing  to  the  less  time  re- 
quired in  bringing  such  mediums  to  their 
desired  high  and  low  temperatures,  and  by 


reason  of  such  economy  of  time  the  appa-  65 
ratus  is  more  effective  as  it  permits  prac- 
tically a  continuous  pasteurizing  action. 
What  is  claimed  is: 

1.  A  pasteurizing  apparatus  including  a 
tank,  a  spray  pipe  arranged  in  the  upper  70 
portion  thereof,  means  for  circulating  water 
taken  from  bottom  of  tank  up  through  the 
spray  pipe,  a  heating  pipe  in  the  lower  por- 
tion of  the  tank  adapted  to  be  submerged 

by  a  head  of  water  therein,  and  a  steam  75 
supply   in  communication   with  the  spray 
pipe   and  the  heating  pipe,  whereby  both 
the  ingoing  and  outgoing  water  is  heated 
during  its  circulatory  movement. 

2.  A  pasteurizing  apparatus  including  a  80 
main  tank,  a  hot  water  storage  tank,  a  cold 
water  storage  tank,   a  pump,  independent 
means  of  circulation  between  the  pump  and 
main  tank,  independent  means  of  circula- 
tion between  the  pump  and  hot  water  stor-  85 
age  tank,  and  a  communication  between  the 
pump  and  main  tank  through  the  cold  wa- 
ter storage  tank. 

3.  A  pasteurizing  apparatus  including  a 
tank,  a  spray  pipe  arranged  in  the  upper  90 
portion  thereof,  means  for  circulating  water 
taken  from  the  bottom  of  tank  up  through 
said  spray  pipe,  a  heating  pipe  in  the  lower 
portion  of   the   tank    adapted   to   be   sub- 
merged by  a  head  of  water  therein,  and  a  95 
steam    supply   having    independently    con- 
trolled communication  with  the  spray  and 
heating  pipes,  whereby  either  or  both  the 
ingoing  and  outgoing  water  may  be  heated 
during  its  circulatory  movement.  100 

4.  A  pasteurizing  apparatus  including  a 
main  tank,  a  spray  pipe  arranged  in  the  up- 
per portion  thereof,  a  heating  pipe  arranged 
in   the  lower  portion   thereof,  a  pump,  a 
pipe  leading  from  the  pump  to  the  spray  105 
pipe,  a  second  pipe  leading  from  the  pump 

to  the  main  tank,  a  water  supply  pipe  lead- 
ing to  the  pipe  between  the  pump  and  spray 
pipe,  a  steam  pipe,  a  nozzle  forming  the 
terminal  thereof,  and  opening  into  and  in  HO 
line  with  the  spray  pipe,  and  a  pipe  lead- 
ing from  the  steam  pipe  to  and  in  open 
communication  with  the  heating  pipe. 

5.  A  pasteurizing  apparatus  including  a 
main   tank,   rack   supporting   brackets   ar-  115 
ranged  therein,  a  spray  pipe  extending  lon- 
gitudinally of  the  tank  above  the  brackets, 

a  heating  pipe  extending  longitudinally  of 
the  tank  below  the  brackets,  a  pump  hav- 
ing circulatory  communication  with  the  120 
tank  through  the  spray  pipe,  means  for  de- 
livering the  fluid  to  the  spray  pipe,  means 
for  delivering  a.  heating  medium  to  the 
spray  and  heating  pipe,  a  hot  water  storage 
tank  having  circulatory  communication  125 
with  the  pump,  and  a  cold  water  storage 
tank  in  series  circulatory  communication 
with  the  main  tank  and  pump. 


1,115,173 


6.  A  pasteurizing  apparatus  comprising  a 
main  tank,  a  spray  pipe  arranged  in  the 
upper  portion  thereof,  a  heating  pipe  ar- 
ranged in  the  lower  portion  thereof,  a  water 
5   supply   pipe   in   communication  with   the 
spray  pipe,  a  steam  pipe  in  communication 
with  the  spray  pipe,  means  for  circulating 
the   water   from   the  bottom   of   tank   up 
through  said  spray  pipe,  and  a  steam  pipe 
10  in  communication  with  said  heating  pipe, 


whereby  the  temperature  of  the  circulating 
water  may  be  progressively  increased  by  the 
admission  of  steam  both  to  the  spray  pipe 
and  to  the  heating  pipe. 

In  testimony  whereof  I  affix  my  signature  16 
in  presence  of  two  witnesses. 

EGBERT  M.  CAUFFMAN. 
Witnesses : 

HERBERT  I.  WRIGHT, 
JAMES  J.  DOCK. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


0.  B.  SCHIER. 
PASTEDBIZING  APPARATUS  FOR  LIQUIDS  IN  BOTTLES. 

APPLICATION  FILED  MAY  22,  1914, 

1,1 15,248.  Patented  Oct.  27, 1914 


3  SHEETS-SHEET  1. 


H»IS  PETERS  CO  .  PHOTO-LITMO..  WASHINGTON.   D    C. 


0.  B.  SCHIER. 
PASTEURIZING  APPARATUS  FOR  LIQUIDS  IN  BOTTLES. 

APPLICATION  TILED  MAY   22,  1914, 

1,1 15,248.  Patented  Oct.  27, 1914. 


3  SHEETS-SHEET  2, 


si^L 


Q 


S  co.  PHOTO-LITH 


0.  B.  SCHIER. 
PASTEDEIZINO  APPARATUS  FOR  LIQUIDS  IN  BOTTLES. 

APPLICATION  FILED  MAY  22,  1914, 


1,115,248. 


Patented  Oct.  27, 1914. 

3  SHEETS-SHEET  3. 


r«E  HOKKIS  fcrcfs  Co..  nmro-UTHO..  i 


UNITED  STATES  PATENT  OFFICE. 


OSCAR  B.  SCHIER,  OF  BALTIMORE,  MARYLAND. 
PASTEURIZING  APPARATUS  FOR  LIQUIDS  IN  BOTTLES. 


1,115,248. 


Specification  of  Letters  Patent.  Patented  Oct.  27, 1914. 

Application  filed  May  22. 1914.     Serial  No.  840,260. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  OSCAR  B.  SCHIER,  a 
citizen  of  the  United  States,  residing  at 
Baltimore,  in  the  State  of  Maryland,  have 
5  invented  certain  new  and  useful  Improve- 
ments in  Pasteurizing  Apparatus  for  Liquids 
in  Bottles;  and  I  do  hereby  declare  the  fol- 
lowing to  be  a  full,  clear,  and  exact  descrip- 
tion thereof,  reference  being  had  to  the  ac- 

10  companying  drawings,  forming  part  of  this 
specification,  and  to  the  fingers  and  letters 
of  reference  marked  thereon. 

The  present  invention  relates  to  appara- 
tus for  pasteurizing  beverages  and  food 

15  products,  and  particularly  such  products  as 
are  held  in  bottles  or  similar  containers. 

One  object  of  the  invention  is  to  provide 
an  apparatus  of  compact  form  and  small 
dimensions  having  a  very  large  capacity 

20  and  requiring  but  a  small  volume  of  heated 
liquid  for  the  pasteurizing  operation. 

A  further  object  is  to  provide  a  pasteuriz- 
ing apparatus  with  which  bottled  goods  may 
be  pasteurized  without  liability  of  recon- 

25  tamination  and  with  which  goods  in  bottles 
having  closures  of  a  destructible  character, 
such,  for  example,  as  the  ordinary  fiber 
disks  commonly  used  in  milk  bottles  may  be 
successfully  pasteurized  without  destroying 

30  the  efficiency  of  the  closures,  impairing  their 
usefulness  as  closures,  or  subjecting  their 
outer  surface  to  the  action  of  the  pasteuriz- 
ing liquid. 

The  invention  consists  in  certain  novel 

35  details  of  construction  and  combinations 
and  arrangements  of  parts  all  as  will  be 
hereinafter  described  and  pointed  out  par- 
ticularly in  the  appended  claims. 

Eeferring    to    the    accompanying    draw- 

40  ings, — Figure  1  is  an  elevation  of  a  more  or 
less  diagrammatic  character  of  an  appara- 
tus embodying  the  present  improvements; 
Fig.  2  is  a  detail  sectional  elevation  on  an 
enlarged  scale  through  two  of  the  pasteuriz- 

45  ing  tanks  with  the  carrier  frames  in  posi- 
tion therein.  Fig.  3  is  a  detail  partial  sec- 
tion in  a  plane  at  right  angles  to  Fig.  2, 
showing  one  side  of  the  carrier  frame  and 
tank  with  a  section  of  one  of  the  conveyer 

50  chains.  Fig.  4  is  a  section  substantially  cor- 
responding to  the  section  of  Fig.  3,  showing 
the  arrangement  adopted  for  holding  bot- 
tles or  containers  of  different  size  or  height, 
and  a  modified  arrangement  of  the  conveyer 


link  for  cooperation  with  the  carrier  frames.  55 
Fig.  5  is  an  elevation  showing  the  mecha- 
nism for  advancing  the  carrying  frames  in 
the  tanks  from  one  end  to  the  other.    Fig.  6 
is  a  detail  view  of  a  portion  of  one  of  the 
carrying  frames  showing  the  seats  in  cross  60 
section. 

Like  letters  of  reference  in  the  several 
figures  indicate  the  same  parts. 

The   apparatus   adopted   for   illustrating 
the  present  invention  is  one  primarily  de-  65 
signed   for  pasteurizing  milk,  although  it 
will  be  understood  that  it  is  competent  for 
use  in  pasteurizing  any  beverages  or  food 
stuffs  held  in  containers  of  a  water  proof 
character.    The  entire  operation  or  pasteur-  70 
izing  may  be  carried  on  with  the  apparatus 
illustrated  by  placing  the  cold  milk  in  the 
raw  state  in  the  bottles  hot  or  cold,  and 
passing  them  through  tanks  filled  with  a 
pasteurizing    liquid,    preferably    water    of  75 
successive  degrees  of  temperature,  ranging 
from  that  of  the  temperature  of  the  milk  or 
bottles  up  to  the   highest  temperature   of 
pa.steuri/ation,  approximately  one  hundred 
and  forty-five  degrees,  and  there  held  for  go 
sufficient  time  to  complete  the  destruction  of 
pathogenic  or  other  bacteria,  after  which 
holding,  the  milk  in  the  container  is  then 
cooled,  but  as  hereafter  described,  the  pre- 
ferred system  of  operation,  for  sake  of  econ-  85 
omy  in  time,  space  and  cost,  is  one  in  which 
the  milk  is  preliminarily  heated  in  bulk. 
This  preliminary  heating  is  accomplished 
in  a  regenerative  apparatus,  into  which  the 
hot  pasteurizing  liquid  is  discharged  from  90 
the  pasteurizing  apparatus  and  embodies  a 
bank  or  series  of  pipes  vertically  superposed, 
and  over  the  outside  of  which  the  cold  raw 
milk  flows,  whereby  the  heat  units  of  the 
pasteurizing  liquid  raise  the  temperature  of  95 
the  raw  milk,  and  in  exchange  the  pasteuriz- 
ing liquid  is  by  the  raw  milk  cooled,  so  that 
the  raw  milk  reaches  a  temperature  approxi- 
mating that  temperature  at  which  the  pas- 
proximating  the  temperature  at  which  the  100 
teurizing    liquid    enters    the    regenerative 
apparatus,     and    the     pasteurizing     liquid 
reaches      a      temperature      approximating 
the    temperature    at    which    the    raw  milk 
enters     the     pasteurizing     apparatus,     at  105 
which  time  the  pasteurizing  liquid  is  then 
discharged  from  the  regenerative  apparatus 
back  to  the  pasteurizing  apparatus,  enter- 


1,116,248 


ing  at  au  appropriate  point  to  begin  again 
the  cycle  of  pasteurization.  By  this  con- 
tinuous process  the  heat  energy  is  mate- 
rially conserved  and  the  cooling  cost  of 
§  operation  reduced.  In  the  apparatus  illus- 
trated, the  heated  milk  is  placed  in  the 
bottles  or  containers  by  a  suitable  filling  ap- 
paratus and  the  closures  applied,  the  bottles 
having  been  placed  in  boxes  for  convenience 

10  in  handling  when  they  are  ready  for  treat- 
ment in  the  apparatus. 

Generally  stated,  the  apparatus  embodies 
a  series  of  horizontally  arranged  tanks  lo- 
cated one  above  the  other,  spaced  apart  only  a 

15  sufficient  distance  to  admit  of  the  transfer 
of  the  carrying  frames  from  one  tank  to  the 
other  and  at  the  ends  extending  alternately 
beyond  each  other  in  opposite  directions  to 
permit  of  the  convenient  transfer  of  the  car- 

20  lying  frames,  there  being  a  circulating  sys- 
tem for  conveying  the  pasteurizing  liquid 
from  one  tank  to  another,  and  for  maintain- 
ing the  proper  water  level  in  all  of  the 
tanks.  The  carrying  frames  in  which  the 

25  boxes  of  bottles  are  placed  are  adapted  to 
travel  through  the  tanks  on  suitable  tracks 
or  ways,  being  advanced  by  feeding  mecha- 
nism operating  on  the  last  carrying  frame 
placed  in  the  tank,  thus  dispensing  entirely 

30  with  the  necessity  of  employing  conveyers 
cooperating  with  each  individual  carrying 
frame,  while  in  the  tanks.  Elevating  con- 
veyers are  provided  at  the  ends  of  the  tanks 
for  transferring  the  carrying  frames  from 

35  one  tank  to  the  other  and  from  the  top  to 
the  bottom  of  a  series  of  tanks,  the  order  of 
operation  preferably  employed  being  to 
place  the  carrying  frames  having  the  boxes 
of  filled  bottles  in  one  end  of  the  lowermost 

40  tank,  push  them  forwardly  successively  to 
the  opposite  end  of  the  lowermost  tank,  then 
transfer  them  successively  to  the  next  higher 
tank,  and  so  on  through  the  whole  series  of 
tanks,  the  upper  tanks  being  maintained  at  a 

45  low  temperature  while  the  lower  tanks  are 
maintained  at  a  high  temperature,  whereby 
the  heating  and  cooling  operations  will  be 
gradual,  but  as  rapid  as  the  character  of  the 
containers  will  permit.  The  milk  is  sub- 

50  jected  to  a  pasteurizing  temperature  for  a 

period  long  enough  to  insure  the  destruction 

of  pathogenic  or  other  bacteria  which  can  be 

destroyed  by  a  single  heating  operation. 

The  series  of  tanks  hereinbefore  referred 

55  to  are  indicated  in  Figs.  1  and  2  of  the  ac- 
companying drawings  by  the  letters  A,  A', 
A2.  The  lowermost  tank  A2  is  of  greater 
length  than  tanks  A  and  A'  and  the  tanks 
A  and  A'  are  positioned  to  extend  alter- 

60  nately  beyond  each  other  at  opposite  ends. 
All  of  the  tanks  are  preferably  formed  of 
sheet  metal  of  suitable  gage  and  at  their 
upper  edges  they  are  reinforced  by  angle 
irons  a,  adapted  to  form  tracks  or  ways  ex- 
es tending  longitudinally  of  the  tanks  through- 


out their  entire  length.  The  circulation  of 
water  through  the  tanks  and  from  one  takn  to 
the  other  is  preferably  accomplished  by  con- 
necting pipes  B  which  at  their  lower  ends 
communicate  directly  with  one  end  of  the  70 
tank  and  at  their  upper  ends  communicate 
with  compartments  in  the  end  of  the  tank 
formed  by  partitions  C  and  the  end  wall  of 
the  tank,  the  upper  edges  of  which  are  at 
the  proper  height  to  maintain  the  water  76 
level  in  the  tanks  at  a  proper  height  to  sub- 
merge the  receptacles  or  containers  to  within 
a  fraction  of  an  inch  below  the  mouth  of 
the  containers,  and  so  as  not  to  cause  their 
complete  submergence,  as  will  hereinafter  80 
appear.  The  pipes  B  through  which  the 
water  is  circulated  downwardly  through 
the  series  of  tanks  connect  the  tanks  at  op- 
posite ends  alternately;  thus  the  water  is 
caused  to  fiow  through  each  tank  in  sue-  35 
cession  from  one  end  to  the  other. 

The  carrying  frames  in  which  the  boxes 
or  bottles  are  placed  are  formed  by  end 
frames  D  connected  by  cross  rods  d,  d'  at 
the  top  and  at  the  bottom  by  slats  d'1  of  in-  90 
vered  V-shape  with  the  sides  at  an  angle  of 
iibout  90°.  The  carriers  thus  formed  are  of 
generally  rectangular  shape  and  will  fit 
within  the  tanks  with  a  fair  degree  of  ac- 
curacy, being  supported  therein  by  rollers  95 
D'  at  each  end,  preferably  journaled  on  the 
center  cross  rod  d'  and  adapted  to  travel  on 
the  ways  formed  by  the  angle  iron  edges  of 
the  tanks.  The  top  edges  of  the  end  frames 
D  are  inclined,  preferably  in  both  direc-  100 
tions  from  the  center  and  stationary,  re- 
movable or  movable  covers  E  are  provided 
therefor,  which  will  overlie  and  protect  all 
of  the  bottles  held  in  the  frame  from  any 
drippings  or  liquid  which  may  fall  from  105 
carriers  above,  and  the  covers  are  prefer- 
ably provided  with  edge  gutters  e  for  con- 
ducting any  liquid  which  may  fall  on  the 
covers  off  to  one  end  of  the  carrying  frames, 
where  it  can  flow  into  the  tank  with  the  least  no 
possible  liability  of  being  splashed  into  the 
mouths  of  the  bottles  within  the  frame. 

At  eacli  end  the  carrying  frames  are  pro- 
vided  with   projecting  ears  D2,   such  ears 
being  extended  laterally  beyond  the  carry-  115 
in"1  rollers  D'  and  beyond  the  tracks  formed 
by  the  angle  iron  edges  of  the  tank.    These 
ears  or  brackets  D2  form  handles  by  which 
the  carrying  frames  are  lifted  and  trans- 
ported by  the  conveyers  to  be  presently  de-  120 
scribed. 

The  construction  of  carrying  frames  de- 
scribed will  permit  of  the  frames  being  po- 
sitioned close  together  in  the  tanks  whereby 
they  will  occupy  the  minimum  longitudinal  125 
space  and  at  the  same  time  they  may  be  ad- 
vanced by  pressure  applied  to  the  end  of 
a  line  of  carrying  frames  held  in  the  tank 
and  any  one  of  them  may  be  withdrawn 
upwardly  without  catching  or  interfering  130 


1,115,248 


with  the  adjacent  frames  or  sides  of  the  tank, 
inasmuch  as  there  are  no  projections  which 
will  interfere  with  each  other. 

For  lifting  the  carrier  frames  from  one 
5  tank  to  another  and  depositing  them  in  po- 
sition for  traveling  in  the  tanks,  conveyers 
are  provided  which  are  conveniently  in  the 
form  of  sprocket  chains  F,  arranged  on  each 
side  of  each  end  of  the  tanks,  and  adapted 

1C  to  travel  over  and  be  guided  by  guiding 
sheaves  and  sprocket  wheels  /  and  /',  where- 
by each  vertical  reach  of  the  chains  will  ex- 
tend from  a  lower  to  a  higher  tank,  the  up- 
wardly moving  reach  passing  from  the  pro- 

15  jecting  end  of  the  lower  tank  to  a  point 
above  the  upper  tank,  thence  horizontally 
over  the  end  of  the  upper  tank  and  thence 
downwardly.  At  suitable  intervals  on  the 
sprocket  chains  and  projecting  inwardly  or 

20  toward  the  opposite  chain  of  the  pair  con- 
stituting each  conveyer,  are  a  series  of  pro- 
jections F'  adapted  to  engage  the  lugs  or 
brackets  D2  on  the  carrier  frames.  The  pro- 
jections F'  may  conveniently  take  the  form 

25  of  knobs  or  knob-shaped  rollers,  as  shown  in 
Fig.  3,  which  will  seat  in  the  under  side  of 
the  brackets  D2  and  be  retained  therein  by 
the  downwardly  extending  lips  d3  of  the 
brackets,  so  that  the  carrier  frames  will  be 

30  suspended  from  the  projections  during  their 
transference  from  one  tank  to  the  other,  and 
the  projections  will  automatically  move 
downwardly  out  of  engagement  with  the 
said  brackets  when  the  carrying  frame  has 

35  been  deposited  in  the  upper  tank. 

It  will  be  understood  that  there  is  one  of 
the  conveyers  such  as  just  described,  extend- 
ing from  one  end  of  each  lower  tank  to  the 
corresponding  end  of  the  next  higher  tank, 

40  the  arrangement  of  conveyers  being  at  oppo- 
site ends  of  the  succeeding  tanks,  whereby 
carrying  frames  deposited  in  one  end  of  the 
tank,  must  be  pushed  along  to  the  opposite 
end  before  they  are  in  position  for  coopera- 

45  tion  with  the  elevating  conveyer  for  carrying 
them  to  the  next  higher  tank.  The  carrying 
frames  are  thus  caused  to  follow  a  path  back 
and  forth  across  the  apparatus  as  they  pro- 
gress upwardly. 

50  Motion  may  be  imparted  to  the  several 
conveyers  by  any  suitable  driving  mechan- 
ism, not  shown,  and  this  driving  mechanism 
may  be  intermittent  in  its  action  or  con- 
tinuous, in  which  latter  case  the  projections 

55  F'  are  spaced  apart  a  proper  distance  to 
permit  the  carrying  frames  to  reach  the 
proper  positions  for  cooperation  therewith 
on  the  elevating  side  before  a  projection  F' 
arrives  at  the  point  where  it  will  engage  the 

60  brackets  on  the  ends  of  the  carrying  frames. 
In  order  that  the  timing  may  be  easily  and 
properly  coordinated,  the  carrying  frames 
are  progressed  through  the  tanks  with  an 
intermittent  movement  preferably  through 

65   a  driving  mechanism  operated  by  one  of  the 


70 


75 


35 


90 


95 


sprocket  wheels  /'  which  is  in  mesh  with  the 
elevating  conveyer. 

A  convenient  arrangement  of  mechanism 
for  moving  the  carrying  frames  through  the 
tanks  is  shown  in  Fig.  5  and  consists  of  a 
crank  G  connected  with  the  sprocket  wheel 
/'  and  adapted  to  operate  a  pull  rod  g  ex- 
tending to  the  opposite  end  of  the  tank  and 
provided  with  a  spring-pressed  dog  g'  which 
will  automatically  engage  successive  carry- 
ing  frames  and  draw  the  same  forwardly, 
thereby  advancing  the  whole  line  of  carry- 
ing frames  located  in  the  tank.  Conven- 
iently, the  dog  g'  will  cooperate  with  pro- 
jections on  the  ends  of  the  carrying  frames, 
such,  for  example,  as  the  projecting  ends  of 
the  cross  rods  d. 

The  complete  and  orderly  handling  of  the 
carrying  frames  mechanically  or  with  the 
least  possible  manual  labor  requires  that 
means  be  provided  whereby  they  may  all  be 
brought  back  to  a  given  starting  point  where 
the  boxes  of  filled  and  capped  bottles  to  be 
pasteurized  are  placed  therein,  and  while,  un- 
der some  circumstance,  it  may  be  more  con- 
venient  to  remove  the  boxes  of  bottles  from  the 
carrying  frames  at  another  point,  still,  with 
the  apparatus  illustrated,  the  removal  of  the 
boxes  containing  the  bottles  of  pasteurized 
milk  and  the  insertion  of  new  boxes  of  bot- 
ties  to  be  pasteurized  may  be  conveniently 
performed  at  one  point,  and  to  accomplish 
either  or  both  of  the  results  stated,  it  is  pre- 
ferred to  arrange  long  vertically  extending 
conveyers  at  opposite  ends  of  the  pasteuriz- 
ing  apparatus,  one  of  said  conveyers,  —  that 
indicated  by  the  reference  letter  H,  —  at  its 
upper  end  being  deflected  over  guiding 
sheaves  h,  so  as  to  cooperate  with  and  lift 
the  carrying  frames  from  the  end  of  the  up- 
permost  tank  and  then  convey  them  down- 
wardly through  a  suitable  doorway  or  open- 
ing in  the  floor  or  platform  I  (where  the 
boxes  could  be  removed  if  desired)  to  a 
point  below  the  series  of  tanks  where  they 
are  received  on  a  track  K  along  which  they 
travel  to  the  receiving  end  of  the  apparatus 
where  they  move  into  position  for  being 
lifted  by  a  conveyer  L  which  takes  them  up 
past  the  slide-  way  where  the  new  boxes  of 
bottles  are  placed  in  position  therein,  and 
thence  over  and  down  into  the  end  of  the 
lowermost  tank  A2. 

As  hereinbefore  stated,  in  the  practical 
operation  of  the  apparatus,  it  is  preferred 
that  the  milk  shall  be  preliminarily  heated 
in  bulk,  and  in  order  to  avoid  any  cooling 
during  the  time  the  milk  is  being  trans- 
ferred from  the  filling  and  capping  station 
to  the  lowermost  tank,  and  if  desired  to  sup-  12, 
ply  additional  heat  to  the  bottles,  the  car- 
rying frames  held  by  the  conveyer  L  are 
adapted  to  pass  into  a  hot  air  chamber  M  in 
the  form  of  a  stack  with  walls  of  heat  in- 
sulating material,  said  stack  having  a  130 


no 


115 


120 


1,115,248 


curved  coter  or  hood  M'  and  terminating  at 
the  lower  end  at  a  point  immediately  over 
the  end  of  the  lower  tank  A2.  The  carrying 
frames  are  conducted  up  into  the  hood  M  , 
§  and  thence  down  through  the  chamber  M 
whereby  their  heat  is  conserved,  and  if  de- 
sired additional  heat  is  supplied  by  raising 
the  temperature  of  the  chamber,  and  for 
this  purpose  heating  pipes  N  may  be  ar- 

10  ranged  therein  in  any  ordinary  way. 

The  temperature  of  the  pasteurizing 
liquid  in  the  several  tanks  is  maintained  by 
any  suitable  heating  apparatus,  such,  for 
example,  as  steam  or  heating  coils,  arranged 

15  in  or  closely  around  the  tanks,  or  steam 
pipes  E  arranged  to  discharge  into  the  tanks, 
such  heating  apparatus  for  the  several  tanks 
is  independently  controllable  as  by  ordinary 
controlling  devices  R',  whereby  certain  of 

20  the  tanks  may  be  kept  hot  and  others  at 
successively  lower  temperatures,  it  being  the 
design  of  the  particular  apparatus  illus- 
trated to  have  the  lowermost  tank  A2  heated 
to  the  highest  degree,  that  is  to  say,  it  should 

25  be  heated  to  approximately  145°  F.,  while 
the  temperature  of  the  topmost  tank  is  about 
40°,  the  temperature  of  the  intermediate 
tanks  preferably  being  graduated  up  to  the 
highest  temperature.  If  desired  more  than 

30  one  of  the  lower  tanks  may  be  kept  at  the 
highest  temperature,  in  order  to  provide  an 
adequate  holding  of  the  milk  at  the  de- 
structive temperature. 

The  arrangement  of  the  tanks  is  such  that 

36  a  continuous  procession  of  closely  arranged 
carrying  frames  will  be  passing  through 
the  apparatus  at  all  times,  there  being  no 
opportunity  for  lost  space,  except  at  the 
points  where  the  conveyers  transfer  the  car- 

40  rying  frames  from  one  tank  to  another. 
This  result  would  be  impossible  of  attain- 
ment, were  the  carrying  frames  conveyed 
through  the  tanks  by  the  same  conveyers 
which  transfer  them  from  one  level  to  an- 

46  other,  inasmuch  as  the  minimum  spacing 
would  have  to  be  the  spacing  required  dur- 
ing the  transfer  stages,  and  the  transfer  can 
only  be  effected  when  the  carrying  frames 
are  spaced  a  considerable  distance  apart,  in- 

60  asmuch  as  the  direction  of  movement  must 
be  changed  and  space  allowed  to  prevent  in- 
terference. 

From  Fig.  3  it  will  be  seen  that  the  knob- 
like  projection  F'  which  cooperates  with 

66  the  bracket  D2  is  mounted  on  one  of  the 
pintles  forming  the  joint  between  adjacent 
links  of  the  conveyer,  but  it  is  obvious  that 
this  specific  construction  may  be  varied,  and 
in  Fig.  4  a  construction  is  shown  in  which 

60  the  projection  F3  is  mounted  on  an  arm  pro- 
jecting from  an  intermediate  point  on  one 
of  the  links  F4.  Obviously,  either  arrange- 
ment may  be  employed  and  other  arrange- 
ments will  suggest  themselves  to  those 

66  skilled  in  the  art. 


From  Fig.  4  it  will  also  be  noted  that  the 
boxes  Q  and  Q'  for  the  bottles  are  of  dif- 
ferent depths.  The  boxes  Q  are  of  full 
depth  and  adapted  for  the  reception  of  large 
sized  bottles,  while  the  box  Q'  is  of  less  70 
depth  and  adapted  for  the  reception  of 
smaller  sized  bottles.  Both  boxes  are  sup- 
ported on  the  inverted  V-shaped  cross  slats 
(I2  of  the  carrying  frames  and  are  preferably 
bottomless,  but  provided  with  cross  pieces  of  75 
rods  </  on  which  the  bottles  rest,  thereby 
giving  free  access  to  the  pasteurizing  liquid 
or  water  contained  in  the  tanks  for  con- 
trolling the  temperature  of  the  contents  of 
the  bottles.  80 

Where  boxes  of  different  heights,  as  shown 
in  Q  and  Q',  are  passing  through  the  tanks 
at  the  same  time,  it  is,  of  course,  necessary 
that  the  box  of  shallower  depth.  Q',  should 
have  supporting  legs  or  slats  q'  for  preserv-  85 
ing  the  proper  height  of  the  bottle  within 
the  tanks,  for  it  is  desired  in  this  apparatus 
to  advance  the  bottles  through  the  tanks 
with  their  upper  ends  or  mouths  just  above 
the  water  level  and  in  such  position  that  no  90 
water  can  reach  the  disks  used  for  closing 
the  bottles. 

By  providing  the  boxes  with  open  bottoms 
the  pasteurizing  liquids  will  have  access  to 
the  bottles  therein  contained,  and  by  pro-  95 
viding  the  inverted  V  shaped  slats  d-  in  the 
carrying  frames  a  slight  upward  motion  will 
be  given  to  the  pasteurizing  liquid  surround- 
ing the  bottles  while  the  carrying  frames  are 
being  advanced   through  the  tanks.     This  100 
motion,  however,  will   not  be  sufficient  to 
create  waves  or  eddies,  which  would  cause 
the  pasteurizing  liquid  to  rise  or  splash  over 
the  mouths  of  the  bottles  and  wet  the  disks 
forming  the  closures  thereof,  resulting  in  105 
a  rccontaniination  of  the  milk  or  other  liquid 
being  pasteurized. 

The  tanks  which  are  maintained  at  the 
uniform  highest  temperature,  for  example, 
the  two  lower  tanks,  do  not  require  an  ac-  no 
tive  circulation  of  water  such  as  is  desirable 
with  the  upper  tanks  where  the  temperature 
of  the  milk  is  being  reduced,  and  hence  the 
water  may  be  drawn  from  one  of  the  first 
temperature-reducing  tanks  through  a  pipe  115 
19  to  an  overflow  tank  1C.  From  tank  16 
the  hot  water  is  pumped  through  pipe  17  to 
the  regenerator  coils  s  from  which  it  passes 
after  being  cooled  as  aforedescribed  to  one 
of  the  upper  tanks  A'.  The  top  tank  is  120 
preferably  artificially  cooled  to  bring  the 
milk  down  to  the  temperature  at  which  it 
may  be  most  successfully  preserved. 

For  preliminarily  heating  the  milk  in  bulk 
it  is  preferably  discharged  from  the  storage  125 
tank  7  over  the  regenerator  coils  s  passing 
thence  to  an  apparatus  10  by  means  of  which 
an  even  temperature  is  maintained  for  all 
the  milk.  From  the  apparatus  10  it  passes 
into  pre-holders  11 ;  thence  to  the  filling  ma-  130 


1,115,248 


chine  12,  where  the  hot  bottles  in  the  boxes 
are  filled  with  hot  milk  and  transferred  over 
the  slide-way  13,  to  the  conveyer  L  by  which 
they  are  carried  to  the  lower  tank  A2,  all  as 
5  heretofore  described. 

Having  thus  described  my  invention,  what 
I  claim  as  new  and  desire  to  secure  by  Let- 
ters Patent  is, — 

1.  In  a  pasteurizing  apparatus,  the  com- 

10  bination  with  a  series  of  superposed  pasteur- 
izing tanks,  of  a  series  of  independent  car- 
rying frames  for  the  goods  to  be  pasteurized, 
cooperating  ways  and  supporting  rollers  on 
the  carrying  tanks  and  frames,  respectively, 

15  transfer  mechanism  for  transferring  the  car- 
rying frames  from  one  tank  to  another  tank 
at  a  different  level,  separable  cooperating 
devices  on  the  transfer  mechanism  and  car- 
rying frames,  whereby  the  carrying  frames 

20  are  detached  from  the  transfer  mechanism 
when  deposited  in  a  tank,  and  means  for  ad- 
vancing the  carrying  frames  through  the 
tanks  in  immediate  proximity  to  each  other, 
substantially  as  described. 

25  2.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  superposed  pasteur- 
izing tanks,  each  having  ways  extending 
longitudinally  thereof,  a  series  of  independ- 
ent carrying  frames  for  the  goods  to  be 

30  pasteurized  having  supports  thereon  cooper- 
eating  with  said  ways,  and  means  for  advanc- 
ing the  carrying  frames  longitudinally  of 
the  tanks  in  close  proximity  to  each  other 
and  with  an  intermittent  movement,  of 

35  transfer  mechanism  for  transferring  the  car- 
rying frames  from  one  tank  to  another  at  a 
different  level,  and  spaced  engaging  mem- 
bers on  the  transfer  mechanism,  whereby, 
during  the  transfer  stage  the  carrying 

40  frames  will  be  spaced  from  each  other,  sub- 
stantially as  described. 

3.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  superposed  pasteur- 
izing tanks  arranged  to  extend  alternately 

45  beyond  each  other  at  opposite  ends,  carrying 
frames  for  the  goods  to  be  pasteurized  and 
means  for  guiding  said  carrying  frames  lon- 
gitudinally of  the  tanks,  of  means  for  trans- 
ferring the  carrying  frames  from  one  tank 

50  to  another  at  a  different  level,  said  transfer 
mechanism  operating  vertically  with  rela- 
tion to  the  projecting  ends  of  the  tanks,  and 
means  for  advancing  the  carrying  frames 
longitudinally  of  the  tanks  with  an  intermit- 

55  tent  movement. 

4.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  superposed  pasteur- 
izing tanks  arranged  with  their  ends  pro- 
jecting alternately    in   opposite   directions, 

60  and  a  series  of  carrying  frames  for  the  goods 
to  be  pasteurized,  of  means  for  guiding  the 
carrying  frames  longitudinally  of  the  tanks 
and  for  advancing  the  carrying  frames  while 
in  the  tanks,  and  transfer  mechanism  em- 

65  bodying  conveyers  movable  vertically  from 


the  projecting  ends  of  the  tanks  up  and  over 
the  end  of  the  next  higher  tank,  whereby 
carrying  frames  lifted  from  the  end  of  one 
tank  may  be  deposited  in  the  end  of  the  next 
adjacent  tank  at  a  different  level.  70 

5.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  superposed  pas- 
teurizing tanks  having  ways  extending  lon- 
gitudinally thereof,  a  series  of  independent 
carrying  frames  for  the  goods  to  be  pas-   75 
teurized  having  supports  traveling  on  said 
ways,   means   for   advancing   the   carrying 
frames    longitudinally    of    the   tanks,    and 
means  for  transferring  the  carrying  frames 
from  each  tank  to  the  next  succeeding  tank  so 
at  a  different  level,  of  conveyers  extending 
vertically  at  the  ends  of  the  series  of  tanks 
and  adapted  to  transfer  the  carrying  frames 

to  and  from  the  bottom  and  top  tanks  of  the 
series,  to  and  from  the  points  where  the   35 
goods  are  deposited  and  removed  from  the 
carrying  frame. 

6.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  superposed  pas- 
teurizing tanks  having  longitudinal   ways  90 
at  their  upper  edges,  a  series  of  carrying 
frames  having  supporting  rollers  traveling 

on  said  ways,  means  for  advancing  the  car- 
rying frames  through  the  tanks,  and  means 
for  transferring  the  carrying  frames  from   95 
one  tank  to  another  at  different  levels,  of  a 
liquid  circulating  system  embodying  pipes 
lending  from  the  lower  tanks  to  the  next 
succeeding  tank   at  a  higher  level,  and  a 
diaphragm  forming  a  chamber  in  the  end  of  100 
each  tank  with  which  the  circulating  pipe 
communicates,  the  upper  edges  of  each  dia- 
phragm forming  the  edge  over  which  the 
discharge  from  the  tank  takes  place,  where- 
by the  water  level   in  the  tanks  may  be  105 
maintained  at  a  uniform  height. 

7.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  superposed  pas- 
teurizing tanks,  a  series  of  carrying  frames 

for  the  goods  to  be  pasteurized,  means  for  no 
transferring  the  carrying  frames  from  one 
tank  to  .another  at  a  different  level  and 
means  for  advancing  the  frames  longitudi- 
nally of  the  tanks,  of  a  vertically  arranged 
conveyer  at  one  end  of  the  series  of  tanks  115 
for  transferring  the  carrying  frames  from 
the  filling  point  to  the  first  tank  of  the  se- 
ries, and  a  heat  chamber  through  which 
said  vertically  arranged  conveyer  passes  to 
the  first  tank  of  the  series.  120 

8.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  superposed  pas- 
teurizing tanks,  a  series  of  carrying  frames 
for  the  goods  to  be  pasteurized,  guides  ex- 
tending longitudinally  of  the  tanks,  rollers  125 
on  the  carrying  frames   cooperating  with 
said  guides  to  support  the  carrying  frames 
while  being  advanced  from  one  end  of  the 
tanks  to  the  other,  conveyers  arranged  at 
opposite  ends  of  adjacent"  tanks  for  trans-  ISO 


1,115,248 


10 


ferring  the  carrying  frames  from  one  tank 
to  the  next  tank  of  the  series  at  a  different 
level,  said  conveyers  embodying  sprocket 
chains  having  spaced  projections  thereon 
5  and  cooperating  brackets  on  the  carrying 
frames  with  which  said  projections  engage 
for  lifting  the  carrying  frames  out  of  one 
tank  and  depositing  said  frames  in  the  next 
succeeding  tank. 

9.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  pasteurizing  tank,  of  a  series 
of  carrying  frames  for  the  goods  to  be  pas- 
teurized, each  embodying  end  frames  hav- 
ing brackets  projecting  therefrom  and 

15  transfer  mechanism  embodying  vertically 
arranged  sprocket  chains  having  oppositely 
extending  projections  for  cooperation  with 
the  brackets  projecting  at  the  ends  of  the 
frames. 

20  10.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  superposed  pas- 
teurizing tanks,  means  for  advancing  car- 
rying frames  longitudinally  of  said  tanks, 
and  means  for  transferring  carrying  frames 

25  from  one  tank  to  another  at  a  different  level, 
of  carrying  frames  for  the  goods  to  be  pas- 
teurized, and  covers  extending  over  each  of 


said  carrying  frames  for  protecting  the 
goods  contained  therein  from  the  drippings 
from  tanks  and  frames  above  the  same.  30 

11.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  series  of  superposed  pas- 
teurizing tanks,  means  for  advancing  the 
carrying    frames    longitudinally    of    said 
tanks,  and  conveyers  for  transferring  said  35 
carrying  frames  from  a  tank  at  one  level 

to  a  tank  at  a  different  level,  of  carrying 
frames  for  the  goods  to  be  pasteurized,  and 
covers  for  said  carrying  frames  having  edge 
gutters  for  conducting  drippings  laterally  40 
for  discharge  into  the  tanks. 

12.  In  a  pasteurizing  apparatus,  the  com- 
bination with  a  pasteurizing  tank  and  car- 
rying frames  for  the  bottles  to  be  pasteur- 
ised,   of   boxes   in    which    the   bottles    are  4f 
mounted,  having  open  tops,  closed  sides,  and 
openings  at  the  bottom  with  inclined  slats 
for  directing  an  upward  current  into  the 
boxes  to  thereby  effect  a  circulation  of  the 
liquid  around  the  bottles. 

OSCAK  B.  SCHIER. 
Witnesses: 

C.  M.  SUITING, 
CRAN  SANENVIM.  Jr. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


•p 


!  I'S 


1,119,520. 


£- 


jCt 


r 


Ib 


C.  KBUG. 

PROCESS  FOE  PASTEURIZING  LIQUIDS. 
APPLICATION  PILED  DEO.  12,  1913. 


Patented  Dec.  1, 1914. 


MlllllMllil' 


I 


-/Of. 


NVENTOR 

CARL  KRUG 


His   ATTORNEY 


UNITED  STATES  PATENT  OFFICE. 


1,119,520. 


CARL  KRtTG,  OF  FRANKFORT-ON-THE-MAIN,  GERMANY. 
PROCESS  FOR  PASTEURIZING  LIQUIDS. 

Specification  of  Letters  Patent.  Patented  Dec.  1, 1914. 

Application  filed  December  12,  1913.     Serial  No.  806,208. 


To  all  whom  it  may  concern  : 

Be  it  known  that  I,  CAUL,  KEUG,  a  citizen 
of  the  German  Empire,  and  residing  at 
Frankfort-on-the-Main,  Germany,  have  in- 
5  vented  a  certain  new  and  useful  Improved 
Process  for  Pasteurizing  Liquids,  of  which 
the  following  is  a  specification. 

This  invention  relates  to  processes  for 
pasteurizing  liquids  in  bottles  located  in  a 

10  closed,   steam-heated   chamber,   compressed 

air  being  used  as  a  counter-pressure  medium. 

When  pasteurizing  liquids  in  bottles  it  is 

well  known  to  expose  the  latter  in  a  box-like 

casing  to  the  action  of  steam  obtained  from 

15  piping  in  the  box.  Further,  in  order  to  ob- 
viate fracture  of  the  bottles  in  consequence 
of  the  pressure  above  atmospheric  which  is 
produced  in  them  it  is  well-known  to  em- 
ploy compressed  air  as  a  counter-pressure 

20  medium  and  to  mix  the  hot  steam  with  the 
compressed  air.  The  process  according  to 
my  invention  differs  from  this  known  proc- 
ess in  that  the  compressed  air  is  supplied 
both  when  heating  and  when  cooling  the 

25  bottles  through  a  system  of  piping  suitably 
arranged  in  the  pasteurizing  chamber  and 
issues  therefrom  into  the  upper  part  of  the 
pasteurizing  chamber,  whereby  the  com- 
pressed air  is  preheated  during  the  heating 

30  of  the  pasteurizing  chamber  by  the  steam 
and,  after  the  pasteurization,  i.  e.  after  the 
steam  has  been  shut  off  and  the  closure 
member  of  the  pasteurizing  chamber  has 
been  opened,  ejects  the  hot  mixture  of  steam 

35  and  air  out  of  the  pasteurizing  chamber  and 
gradually  cools  the  bottles. 

The  advantages  to  be  obtained  by. the  in- 
vention are,  firstly,  a  smaller  consumption 
of  operating  agents,  because  the  heat  of  the 

40  steam  is  more  completely  utilized  and  the 
compressed  air  is  gradually  heated  inside 
the  pasteurizing  chamber  by  the  heat  of  the 
steam  itself.  Secondly,  the  process  can  be 
rapidly  carried  out  and  therefore  the  pas- 

45  teurizing  apparatus  can  be  efficiently  used, 
because  the  temperature  in  the  apparatus 
can  be  raised  relatively  rapidly  to  the  de- 
sired degree  by  supplying  the  requisite 
amount  of  steam  and  in  such  manner  that 

60  the  temperature  in  the  entire  casing  acts 
uniformly  on  the  bottles ;  on  the  other  hand, 
the  process  can  be  accelerated  by  cooling  the 
bottles  systematically  without  the  same  be- 
ing endangered.  Thirdly,  the  invention 

55  very  greatly  reduces  the  number  of  bottles 
which  are  broken,  as  compared  with  known 


processes,  both  in  consequence  of  the  uni- 
form pasteurizing  temperature  which  is 
guaranteed  by  the  compressed  air  supplied 
from  the  top  and,  in  addition  owing  to  the  ao 
gradual  cooling  due  to  the  compressed  air 
which  itself  cools  gradually. 

One  form  of  apparatus  adapted  for  carry- 
ing my  process  into  practice  is  diagram- 
matically  represented  by  way  of  example  in  55 
the  accompanying  drawing,  wherein: — 

Figure  1  is  a  longitudinal  section,  Fig.  2 
a  top  plan  view  of  the  bottom,  and  Fig.  3  a 
top  plan  view  of  the  top  of  the  pasteurizing 
apparatus.  70 

The  pasteurizing  apparatus  comprises  a 
known  box-like  casing  a  having  at  its  front 
end  a  tightly  closing  door  or  doors  b  for 
inserting  and  removing  a  wagon  or  truck  c 
carrying  the  bottles.  The  interior  of  the  75 
box  a  is  heated  by  steam  supplied  by  means 
of  a  system  of  pipes  d  on  the  bottom  of  the 
box.  The  feed  pipe  leading  to  these  pipes 
is  provided  outside  the  box  with  a  stop 
cock  i  to  be  operated  by  hand  and  a  regu-  80 
lator  j  in  the  form  of  a  known  thermostat 
which  operates  at  a  predetermined  tempera- 
ture, e.  g.  at  70-75°  C.  and  automatically 
closes  a  second  stop  cock  or  closure  member. 
The  outlets  for  steam  in  the  piping  d  are  85 
preferably  directed  toward  the  bottom  of 
the  box,  so  that  this  :s  heated  first.  A  sec- 
ond system  of  piping  e  is  provided  inside 
the  box.  preferably  at  the  two  sides,  at  the 
rear  end  wall  and  at  the  top ;  the  inlet  end  /  90 
of  this  system  is  connected  to  a  compressed- 
air  vessel  fed  bv  an  air  compressor.  Cold 
compressed  air  is  supplied  by  the  air-ves- 
sel through  the  piping  e  in  which  it  is 
heated  to  the  temperature  of  the  steam  95 
(70-75°  C.)  The  heated  compressed  air  is 
forced  into  the  pasteurizing  chamber  at  the 
top  of  the  box;  the  air  may  flow  in  either 
through  a  pipe  g  leading  into  the  top  of  the 
box,  or  through  the  top  turn  of  the  pipe  100 
which  will  be  provided  with  suitable  out- 
lets. A  safety  valve  may  be  provided  in 
known  manner  on  the  pasteurizing  box.  In 
the  top  of  the  box  a  is  a  blow-off  cock  h 
which  is  opened  when  the  pressure  above  108 
atmospheric  in  the  box  is  to  be  let  off  after 
the  termination  of  the  pasteurization. 

The  apparatus  is  used  as  follows : — Steam 
is  first  allowed  to  pass  through  the  piping  d 
in   known    manner   into   the    pasteurizing  HP 
chamber.    The  latter  is  gradually  heated  to 
about  70-75°  C.,  while  the  temperature  of 


jaorrio 


1,119,520 


the  contents  of  the  bottles  does  not  at  once 
attain  this  height  and  therefore  there  is  no 
dangerous  excess  pressure  in  the  bottles. 
While  the  temperature  of  the  contents  of 
5  the  bottles  gradually  rises  to  the  tempera- 
ture of  the  pasteurizing  chamber,  however, 
and  the  pressure  in  the  bottles  also  rises,  the 
admission  valve  of  the  pipe  /  is  opened  and 
steam  is  shut  off  from  the  pipe  d.  The  com- 

10  pressed  air  flows  into  the  piping  e,  becomes 
heated  therein  and  is  then  supplied  from 
above  into  the  pasteurizing  chamber.  Af- 
ter pasteurization  has  taken  place  the  cock 
h  on  the  cover  of  the  box  is  opened.  The 

15  fresh  compressed  air  which  is  now  con- 
tinuously supplied  to  the  piping  e  drives  the 
hot  mixture  of  steam  and  compressed  air 
out  of  the  pasteurizing  chamber  into  the 
open ;  in  consequence  of  the  fall  of  tempera- 

20  ture  occasioned  hereby  in  the  pasteurizing 
chamber  the  compressed  air  is  also  gradu- 
ally cooled  as  it  enters  the  latter,  so  that  the 
bottles  are  systematically  gradually  cooled. 
The  bottles  are  finally  cooled  after  remov- 

2  j  ing  the  same  into  the  open  air. 
I  claim: — 

1.  A   process  of  pasteurizing  liquids  in 
bottles  in  a  closed  chamber,  consisting  in 
heating  the  chamber  by  supplying  steam 

30  into  the  same,  in  shutting  off  the  supply  of 
steam,  in  supplying  compressed  air  through 
and  into  the  top  of  the  chamber  while  the 
liquid  in  the  bottles  is  being  heated  by  the 
steam  in  the  chamber,  and  in  then  opening 

35  an  outlet  of  the  chamber,  whereby  the  com- 
pressed air  is  preheated  while  the  chamber 
is  being  heated  by  the  steam,  subsequently 
ejecting  the  hot  mixture  of  steam  and  air 
out  of  the  chamber  and  gradually  cooling 

40  the  bottles. 

2.  A   process  of  pasteurizing  liquids  in 
bottles  in   an   inclosed  space,  said  process 
consisting  in  heating  said  inclosed  space  by 
indirect  contact  and  by  injecting  steam  into 

45  and  toward  the  bottom  of  the  inclosed 
space;  continuing  said  heating  and  injec- 


tion until  the  temperature  in  the  space  reg- 
isters from  70  to  75°  C. ;  passing  compressed 
air  back  and  forth  at  the  sides,  end  and  top 
of  said  space  in  indirect  contact  with  the  50 
steam  whereby  the  compressed  air  is  heated 
to  approximately  the  temperature  of  the 
steam;  injecting  the  heated  compressed  air 
downwardly  into  the  upper  part  of  said 
space,  whereby  the  pressure  of  the  steam  55 
and  air  therein  is  raised  while  the  pressure 
in  the  bottles  is  being  raised  by  the  heat 
therein ;  and  establishing  communication  be- 
tween said  space  and  the  outside  air  where- 
by the  injected  compressed  air  gradually  60 
displaces  the  heated  steam  and  air  mixture 
with  cooler  air. 

3.  A  process  of  pasteurizing  liquids  in 
bottles  in   an  inclosed  space,  said  process 
consisting  in  injecting  steam  in  the  lower  (>5 
part  of  said  space  until  the  temperature 
therein  is  about  70  to  75°  C. ;  passing  com- 
pressed  air   in   indirect   contact   with    the 
steam  in  the  space  and  injecting  the  com- 
presssed    air    downwardly    into    the    space  70 
thereby  raising  the  pressure  therein;   and 
establishing    communication    between    said 
space  and  the  outside  air  whereby  the  said 
compressed    air    gradually    displaces    the 
steam  and  gas  mixture  in  the  space.  75 

4.  A  process  of  pasteurizing  liquids  in 
bottles  in  an  inclosed  space,  said   process 
consisting  in  injecting  steam  in  said  space 
until  the  temperature  therein  is  raised;  pass- 
ing compressed  air  in  indirect  contact  with  80 
the  steam  in  the  space  whereby  the  air  is 
heated;  injecting  the  heated  compressed  air 
into  the  space;  and  finally  displacing  the 
steam  and  air  mixture  with  the  compressed 
air.  85 

In  testimony  whereof,  I  affix  my  signature 
in  the  presence  of  two  witnesses. 


CARL  KRUG. 


Witnesses : 

CARL  GRTJND, 
JEAN  GRUND. 


Coplei  of  this  patent  may  be  obtained  for  flve  cents  each,  by  addressing  the  "Commissioner  of  Patent' 

Washington,  D.  C." 


J.  KERBER. 

PASTEURIZER. 
APPLIOATIOH  FILED  ADO.  4,  1913. 


1,127,634. 


Patented  Feb.  9, 1915. 

t  SHEETS-SHEET  1. 


J.  KERBER. 

PASTEURIZER. 

APPLICATION  FILED  AUG.  4,  1913. 


1,127,634. 


Patented  Feb.  9, 1915. 

8  SHEETS-SHEET  2. 


TVutx^v 

a 


J.  KERBER. 

PASTEURIZER. 

APPLICATION  FILED  AUG.  4,  1913. 


1,127,634. 


Patented  Feb.  9, 1915. 

8  SHEETS-SHEET  3. 


J 

Jp 

j 

H 

t 

'O_ 

X 

? 

5        ^ 

—  *         v 

\ 

^ 

H           ^ 
^     ^ 

n 

\. 
^ 

m 

UNITED  STATES  PATENT  OFFICE. 


JULIUS  KERBER,  OF  WEST  BEND,  WISCONSIN. 
PASTEURIZER. 


1,127,634. 


Specification  of  Letters  Patent.  Patented  Feb.  9,  1915. 

Application  filed  August  4, 1913.     Serial  No.  782  853. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  JUSTUS  KEHBER.  a 
citizen  of  the  United  States,  and  resident 
of  West  Bend,  in  the  county  of  Washing- 
6  ton  and  State  of  Wisconsin,  have  invented 
certain  new  and  useful  Improvements  in 
Pasteurizers;  and  I  do  hereby  declare  that 
the  following  is  a  full,  clear,  and  exact  de- 
scription thereof. 

10  My  invention  consists  in  what  is  herein 
particularly  set  forth  with  reference  to  the 
accompanying  drawings  and  pointed  put 
in  the  cla;m  of  this  snecification,  its  object 
being  to  provide  simple,  economical  and  ef- 

15  ficient  pasteurizing  apparatus  especially  de- 
signed for  the  treatment  of  bottled  beer 
and  having  the  advantages  subsequently 
specified. 

Figure  1  of  the  drawings  represents  a  side. 

20  elevation  of  a  pasteurizing  apparatus  in  ac- 
cordance with  my  invention  partly  broken 
away:  Fig.  2,  a  vertical  section  of  the  same 
longitudinally  thereof,  the  section  being  in- 
dicated by  line  2 — 2  in  Fig.  4;  Fig.  3,  n 

25  plan  view  of  said  apparatus  contracted  and 
partly  in  horizontal  section  indicated  by 
line  3 — 3  in  Fig.  2,  and  Fig.  4.  a  cross-sec- 
tion of  the  same  indicated  by  line  4 — 4  in 

F«  *      " 

ig.  2. 

80  Referring  by  numerals  to  the  drawings, 
5  indicates  a  rectangular  covered  tank  rest- 
ing on  sills  0,  and  rising  from  the  bottom 
of  the  tank  to  a  predetermined  height  are 
transverse  partitions  7  by  which  said  tank 

35  is  divided  into  three  water  compartments, 
each  having  an  overflow  outlet  8.  Journaled 
in  side  bearings  of  the  tank  above  the  water 
level  of  its  compartments  are  a  series  of 
parallel  transverse  preferably  wooden  roll- 

40  ers  9  at  suitable  intervals  apart,  and  fast 
on  one  journal  of  each  roller,  outside  of  said 
tank  is  a  worm-wheel  10  in  mesh  with  one 
of  n  series  of  worms  11  on  a  driven  shaft 
12  for  which  the  ends  of  a  gear-cnsing  13 

45  is  provided  with  bearings,  said  rollers  con- 
stituting a  conveyer  for  steaming  trays  14 
in  which  the  bottle  goods  to  be  pasteurized 
are  carried,  the  bottom  of  the  trays  being 
perforated.  The  loaded  trays  are  fed  to 

60  the  conveyer  through  an  opening  in  one 
end  of  the  tank  and  discharged  through  an 
opening  in  the  opposite  end  of  said  tank, 
as  indicated  in  Fig.  2,  and,  as  indi- 
cated in  Fig.  4,  the  width  of  the  ap- 

65  paratus  is  such  that  two  parallel  series 
of  said  trays  may  be  operated  upon  at  the 


same  time,  or  said  apparatus  may  be  in- 
definitely widened  to  increase  its  capacity. 

Supported   in  the  tank,  above    the    end 
openings  therein  for  the  loaded  trays,  are  60 
pans  15,  15',  15"  having  perforated  bottoms 
and  corresponding  in  number  to  the  afore- 
said water  compartments  with  which  they 
register,  and   in  Fig.  4,  the  tank-cover  is 
shown  provided  with  a  manhole  having  a  es 
closure  16. 

Reading  from  the  left  of  Fig.  1,  a  centrifu- 
gal pump  17  in  connection  with  the  first  water 
compartment  of  the  tank  discharges  through 
a  pipe  18  into  the  pan  15",  and  a  similar  70 
pump  19  in  connection  with  the  third  water 
compartment  of  said  tank  discharges 
through  a  pipe  20  into  the  pan  15.  An- 
other centrifugal  pump  21  in  connection 
wHh  the  nrddle  compartment  of  the  tank  75 
discharges  through  a  pipe  22  into  the  mid- 
dle pan  15'  and  a  horizontal  pipe  23  con- 
nects the  first  and  third  water  compart- 
ments of  said  tank. 

A  single  shaft  24  is  shown  common  to  all  80 
the  pumps,  said  shaft  being  preferably  that 
of  an  electric-motor  25.  A  sprocket-wheel 
2G  is  shown  fast  on  the  shaft  24  and  con- 
nected by  a  link-belt  27  with  a  similar  wheel 
28  fast  on  the  worm-shaft.  85 

A  steam-discharge  pipe  29  is  shown  ex- 
tending into  the  middle  water-compartment 
of  the  tank  to  thus  provide  for  heating 
of  the  contents  of  said  compartment,  and 
a  similar  pipe  30  is  shown  lending  into  the  90 
front  end  compartment  of  said  tank  to  pro- 
vide for  heating  the  contents  thereof. 

In  practice  the  water  in  the  first  and 
third  compartments  of  the  tank  (connected 
bv  the  pipe  23)  is  of  equalized  temperature  95 
lower  than  the  water  in  the  intermediate 
compartment  of  said  tank.  The  loaded  trays 
are  traveled  slowly  by  the  roller  conveyer 
in  the  direction  indicated  by  an  arrow  in 
Fig.  1,  under  the  several  pans  aforesaid  to  100 
effect  a  warming,  pasteurizing  and  cooling 
of  the  bottled  goods  in  said  trays  without 
submergence  of  the  same. 

I  claim : — 

A  pasteurizing  apparatus    comprising  a   105 
rectangular  covered   tank  having  opposite 
end  openings,  transverse  partitions  rising 
from  the  bottom  of  the  tank  to  divide  the 
same  into  three  compartments,  a  series  of 
parallel  rollers  arranged  in  the  tank  trans-  110 
yersely  of  the  same  between  said  end  open- 
ings, means  for  simultaneously  driving  all 


1,127,634 


10 


the  rollars  in  the  same  direction,  whereby 
provision  is  had  for  conveying  steaming- 
trays  of  bottled  goods  through  the  tank  lon- 
gitudinally of  the  same  over  the  water  level 
of  its  compartments;  pans  having  perfo- 
rated bottoms  and  arranged  in  the  upper 
portion  of  the  tank  to  individually  register 
with  one  of  said  compartments,  means  for 
independent  attemperation  of  water  in  each 
tank-compartment,  that  in  the  first  and  third 
compartments  being  of  an  equalized  tem- 
perature lower  than  that  in  the  intermediate 


compartment;  and  means  for  circulating  the 
attemperated  water  from  each  of  said  com- 
partments through  the  pan  in  register  there-  id 
with. 

In  testimony  that  I  claim  the  foregoing 
I  have  hereunto  set  my  hand  at  West  Bend, 
in  the  county  of  Washington  and  State  of 
Wisconsin,  in  the  presence  of  two  witnesses.  20 

JULIUS  KERBEK. 
Witnesses : 

A.  G.  LANCENBACH, 
JOSEPH  M.  O' 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  C." 


1  Commissioner  of  Patents, 


r 


1,141,566. 


J.  F.  LESTER. 

PROCESS  OF  PASTEURIZING  MILK. 
APPLICATION   FILED   AUG.  2,  1912. 


Patented  June  1, 1915. 

3  SHEETS-SHEET  I. 


1,141,566. 


1.  F.  LESTER. 

PROCESS  OF  PASTEURIZING  MILK. 
APPLICATION   FILED   AUG. 2,  1912. 


Patented  June  1, 1915 

3  SHEETS-SHEET  2. 


.518*  ,1 


.j- 


1,141,566. 


J.  F.  LESTER. 

PROCESS  OF  PASTEURIZING  MILK. 
APPLICATION   FILED   AUG.  2,  1912. 


Patented  June  1, 1915. 

3  SHEETS— SHEET  3. 


UNITED  STATES  PATENT  OFFICE. 


JAMES  F.  LESTER,  OF  NEW  YORK,  N.  Y.,  ASSIGNOR  TO  RICHARD  HERRIFIEXD,  OF  NEW 

YORK,  N.  Y. 


PROCESS  OF  PASTEURIZING  MILK. 


1,141,566- 


Specification  of  letters  Patemt.          Paten  ted  June  1 , 1915. 

Application  filed  August  2, 1912.    Serial  So.  712,841. 


To  all  whom  it  may  concern : 

Be  it  known  that  I,  J  nwRs  F.  LESTER, 
a  citizen  of  the  United  States,  and  a  resi- 
dent of  the  borough  of  Manhattan,  city, 
5  county,  and  State  of  New  York,  have  in- 
vented a  new  and  useful  Process  of  Pas- 
teurizing Milk,  of  which  the  following  is 
a  specification. 
My  invention  relates  to  the  pasteurization 

10  or  sterilization  of  liquids  intended  for  hu- 
man consumption.  In  the  following  de- 
scription, I  will  set  forth  my  process  as  ap- 
plied to  the  pasteurization  or  milk,  but  it 
will  be  understood  that  it  is  equally  appli- 

15  cable  to  the  pasteurization  of  other  liquids, 
my  invention  being  of  such  scope  as  to  in- 
clude   any    liquid,    the    pasteurization    of 
which  is  desirable  or  necessary. 
Prior  to  my  invention  milk  was  visually 

20  pasteurized  by  heating  it  to  a  temperature 
too  high  for  proper  pasteurization  for  a  time 
insufficient  for  such  pasteurization,  and  then 
retaining  it  in  a  holding  tank  until  pas- 
teurization was  complete.  The  milk  was 

25  then  drawn  from  the  holding  tank,  cooled 
and  bottled.  The  principal  defect  in  such 
processes  is  that,  after  being  cooled  to  a  tem- 
perature below  that  required  for  pasteuri- 
zation, the  milk  often  became  infected  by 

30  contact  with  imperfectly  cleansed  pipes  and 
tanks,  the  impure  air  of  the  filling  room, 
the  hands  of  workmen,  non-sterile  bottles  or 
other  sources  of  infection.  Though  regard- 
ed as  sterilized  milk,  it  is  obvious  that  when 

30  delivered  to  the  consumer  it  was  frequently 
far  from  being  sterile.  Such  processes  are 
objectionable  also  because  in  their  operation 
the  milk  is  often  changed  chemically  or 
otherwise  injured  because  of  being  heated 

40  to  a  destructively  high  temperature.  They 
were  further  found  to  be  imperfect  and  ob- 
jectionable in  that  they  failed  to  remove 
dirt  and  deleterious  foreign  matter  gen- 
erally from  the  milk.  In  some  cases,  the 

45  milk  was  strained  through  non-sterilized 
cotton  before  being  heated,  but  this  crude 
method  of  filtration  is  obviously  inefficient 
in  that  only  the  larger  particles  of  dirt  are 
removed,  a  part  of  the  milk  is  absorbed  and 

00  wasted  and,  especially  if  a  cloth  of  fine 
mesh  is  used,  the  valuable  butter-fat  con- 
stituents of  the  milk  are  retained  thereby. 

The  novel  process  of  my  invention  ob- 
viates all  of  the  above  objectionable  features 


and  in  addition  possesses  inherent  advan-  55 
tages  not  heretofore  had,  such  as  ease  and 
speed  of  operation,  absolute  purity  and  ster- 
ility of  product,  unimpaired  richness  of 
product,  uniformity  of  cream  line  and  ab- 
sence of  losses  due  to  waste  and  injury  to  the  60 
milk. 

According  to  the  process  of  my  invention 
the  milk  is  first  strained  in  the  cold  state 
through  a  cloth  and  under  pressure,  such 
as  that  of  centrifugal  force.  This  operation  66 
may  be  dispensed  with  though  I  have  found 
it  valuable  in  most  cases  because  such  strain- 
ing separates  the  coarser  particles  of  dirt 
from  the  milk  while  at  the  same  time,  the 
butter-fats  passing  freely  through  the  cloth,  70 
the  quality  of  the  milk  is  in  no  wise  im- 
paired. The  milk  is  then  quickly  heated, 
preferably  under  pressure  and  to  a  pasteur- 
izing temperature,  by  which  I  mean  a  tem- 
perature which  is  high  enough  to  accom-  75 
plish  pasteurization  but  is  not  so  high  as 
to  injure  the  quality  of  the  milk  in  any  way, 
a  temperature  which  I  have  found  should 
be  about  145°  F.,  but  preferably  not  higher 
than  145°  F.  The  heated  milk  is  then  fil-  80 
tered,  preferably  under  pressure,  through  a 
bed  of  non-absoruent  material,  the  tempera- 
ture being  maintained  at  approximately 
145°  F.  during  the  filtering  operation.  By 
such  filtration  all  of  the  dirt  and  other  solid  85 
foreign  matter  is  removed.  The  nitration 
has  also  been  found  to  remove  a  considerable 
percentage  of  the  bacteria  in  the  milk.  The 
butter-fat  constituents  of  the  milk,  however, 
pass  through  the  filter  bed  together  with  90 
the  more  liquid  portions  of  the  milk.  Thus 
a  thorough  purification  of  the  milk,  so  far 
as  dirt  and  solid  particles  generally  is  con- 
cerned, is  attained  while  at  the  same  time 
no  loss  in  quality  is  suffered.  After  the  hot  95 
filtration,  the  milk,  still  maintained  at  the 
pasteurizing  temperature  of  about  145°  F. 
is  introduced  into  containers,  such  as  the 
ordinary  milk  bottles  of  commerce,  which 
have  previously  been  sterilized  and  dried  100 
and  are  at  the  time  of  the  filling  operation 
at  the  same  temperature  as  that  of  the  milk, 
this  equality  of  temperatures  assuring  the 
successful  filling  ot  the  bottles  without 
breakage.  105 

The  bottled  milk  is  now  ijj  a  sterile  condi- 
tion and  may  at  once  be  delivered  to  the  con- 
sumer. Inasmuch,  however,  as  the  above 


1,141,666 


steps  of  heating,  filtering  and  filling  may 
be  carried  out  in  a  relatively  short  period 
of  time,  and  as  in  some  States,  the  main- 
taining of  the  milk  at  a  pasteurizing  tem- 
5  perature  for  a  relatively  long  period  of  time, 
as  for  instance  from  twenty  to  thirty  min- 
utes, Jis  required  by  law,  I  subject  the  bot- 
tled milk  to  a  further  temperature  treat- 
ment. Before  the  temperature  of  the  milk 

10  and  the  bottle  containing  it  has  lowered  ap- 
preciably below  145°  F.  the  bottle  preferably 
previously  sealed  with  a  fluid-tight  cap,  is 
subjected  to  contact  with  water  at  145°  F. 
for  the  required  period  of  time,  after  which 

.15  the  milk  is  quickly  cooled  by  subjecting  the 
bottle  to  contact  with  water  at  gradually 
lower  temperatures  until  a  refrigerating 
temperature  is  reached.  The  milk  is  now 
absolutely  sterile  and  is  in  condition  for 

20  delivery  to  the  consumer;  moreover  it  is 
so  packaged  as  to  be  absolutely  free  from 
contaminating  influences  until  such  time  as 
the  sealing  cap  has  been  removed. 

My  invention  has  to  do  also  with  an  ap- 

25  paratus  by  which  my  process  above  briefly 
described  may  be  carried  out.  Ah  embodi- 
ment of  such  an  apparatus  is  shown  in  the 
accompanying  draAvings  in  which — 

Figure  1  shows  in  elevation  a  portion  of 

30  the  apparatus,  Fig.  2  shows  in  elevation  the 
remaining  portion  of  the  apparatus  a  part 
of  which  is  shown  by  Fig.  1,  Fig.  3  is  an  end 
elevation  of  that  portion  of  the  apparatus 
which  is  shown  by  Fig.  2,  Fig.  4  is  a  detail 

35  of  the  milk  heater  and  Fig.  5  is  a  detail  of 
the  pasteurizing  and  cooling  tanks. 

The  advantages  of  the  apparatus  of  my 
invention  and  further  advantages  of  my 
process  will  be  pointed  out  or  will  otherwise 

40  appear  in  the  following  description  of  the 
construction  and  operation  of  the  apparatus 
shown  in  the  drawings. 

The  milk  is  first  introduced  into  the  cen- 
trifugal machine  1  which  may  be  of  ordi- 

45  nary  construction  although  I  'prefer  a  ma- 
chine in  which  the  strainer  is  composed  of 
"terry"  cloth.  From  the  centrifugal  ma- 
chine the  milk  is  discharged  into  the  dump- 
ing vat  2  from  which  it  is  pumped  by  the 

50  milk  pump  3  into  the  coils  of  the  milk  heater 
4,  after  traversing  which  it  emerges  through 
the  pipe  5  fitted  with  a  weighted  valve  6. 
The  coils  of  the  milk  heater  comprise  pipes 
7  which  extend  horizontally  through  the 

66  cylindrically  shaped  heater  and  project  be- 
yond the  heads  8  thereof.  Where  the  pipes 
7  pass  through  the  heads  they  are  each  pro- 
vided with  a  stuffing  box  9.  The  pipes  are 
connected  in  series  by  means  of  U-shaped 

W  connectors  10  which  are  secured  by  suitable 
means,  such  as  screw  threaded  unions,  to 
the  ends  of  adjacent  pipes.  Upon  the  re- 
moval of  the  connectors  10,  the  interiors 
of  the  pipes  7  may  be  easily  inspected  and 

6$  cleaned.    If  necessary  the  pipes  7  may  read- 


ily be  removed  from  the  heater  by  merely 
loosening  the  stuffing-box  followers  "and 
drawing  the  pipes  in  a  longitudinal  direc- 
tion. The  pipes  7,  as  well  as  all  other  parts 
of  my  apparatus  which  is  adapted  to  come  70 
into  contact  with  the  milk,  are  preferably 
provided  with  tin  or  silver  linings.  Hori- 
zontal partitions  11,  of  which  there  may  be 
any  desired  number,  extend  across  the  heater 
between  the  pipes  7,  being  riveted  at  their  76 
sides  to  the  cylindrical  casing  of  the  heater. 
These  partitions  serve  to  divide  the  heater, 
externally  of  the  milk  coils  7,  into  a  plural- 
ity of  chambers  which  are  in  communica- 
tion with  each  other  alternately  at  the  heads  80 
of  the  casing  by  reason  of  the  fact  that  the 
partitions  are  shorter  than  the  casing  and 
are  so  disposed  as  to  alternately  leave  a 
communicating  space  12  between  their  ends 
and  the  heads  8.  86 

The  water  for  heating  purposes  may  be 
conducted  from  the  ordinary  city  water  sup- 
ply pipe  13  into  the  expansion  tank  14,  in 
which  a  predetermined  level  may  be  main- 
tained by  the  float-operated  valve  15.  From  90 
the  expansion  tank  the  water  discharges  into 
the  pipe  16  from  which  it  is  drawn  by  the 
pump  17  and  forced  through  the  hot  water 
henter  18.  This  heater  may  be  of  any  suit- 
able construction  and  preferably  comprises  95 
a  coil  through  which  the  water  to  be  heated 
passes  and  about  which  steam  is  admitted. 
As  shown,  steam  is  introduced  into  the 
heater  18  through  the  steam  pipe  19,  the 
amount  of  steam  being  regulated  by  the  100 
thermostatic  device  20  by  the  operation  of 
which  the  heating  of  the  water  to  a  certain 
predetermined  temperature,  say  145°  F.  is 
accomplished.  The  water  after  being  heat- 
ed is  forced  through  the  pipes  21  and  22  105 
into  the  lower  part  of  the  milk  heater  4 
through  the  chambers  of  which  it  flows  in 
series  being  directed  continually  from  one 
end  of  the  heater  to  the  other  by  the  parti- 
tions 11.  After  thus  flowing  back  and  forth  I10 
in  the  heater  chambers,  during  which  time 
its  heat  is  communicated  to  the  milk  in  the 
milk  pipes  7,  the  water  is  conducted  through 
the  return  pipe  23  to  the  inlet  pipe  16,  in 
this  way  forming  a  continuous  circuit.  The  116 
milk  thus  heated  to  a  temperature  of  145°  F. 
is  forced  through  the  pipe  5  tinder  a  pres- 
sure which  is  sufficient  to  overcome  the  re- 
sistance of  the  weighted  valve  6  and  enters 
the  milk  filter  24.  Because  of  the  pres-  1?0 
sure  maintained  in  the  coils,  the  heating  is 
accomplished  more  quickly  and  uniformly 
and,  all  parts  of  the  coil  being  completely 
filled  with  milk,  the  coil  does  not  become 
more  highly  heated  at  one  point  than  at  an-  126 
other,  a  condition  which  would  result  in 
the  baking  or  crusting  of  the  milk  within  the 
coil.  The  pipe  5  may,  if  desired,  be  pro- 
vided with  thermometers  25  and  25'.  The 
filter*- 24  which  may  be  of  any  suitable  con-  lso 


1,141,066 


struction,  carries  a  filter  bed  of  non-absorb- 
ent particles',  such  as  ground  quartz,  of  such 
size  and  in  a  bed  odf  such  thickness  that  when 
the  hot  milk  is  forced  through  it  all  of  the 
5  dirt  and  a  considerable  percentage  of  bac- 
teria will  be  removed.  The  butter-fat,  how- 
ever, will  pass  through  with  the  other  con- 
stituents of  the  milk,  the  filtered  liquid  be- 
ing forced  through  the  pipe  26  into  the  cov- 

10  ered  milk  receiving  tank.  27. 

A  part  of  the  water  heated  in  the  heater 
18  is  conducted  through  the  pipe  28  connect- 
ed with  the  heater  outlet  pipe  21  and  the 
pipe  29  connected  with  the  pipe  28  to  the 

16  water  jacket  with  which  the  filter  24  is  pro- 
vided. After  traversing  the  water-jacket  it 
is  conducted  to  the  return  pipe  23  by  means 
of  the  pipe  30.  The  pipe  31  also  connected 
with  -the  pipe  28  conducts  a  further  portion 

20  of  the  water  heated  by  the  heater  18  to  the 
water  jacket  of  the  milk  receiving  tank  27, 
after  traversing  which  it  is  conducted 
through  the  pipe  32  to  the  return  pipe  23. 
In  this  way  the  temperature  which  the  milk 

25  attained  in  the  heater  4  is  maintained  while 
it  is  in  the  filter  aim  the  receiving  tank. 

From  the  receiving  tank  the  hot  milk  is 
forced  through  the  pipe  33  and  discharged 
into  the  covered  tank  of  the  bottle  filling 

30  and  capping  apparatus  34.  This  apparatus 
may  be  of  any  suitable  construction  and  is 
preferably  an  apparatus  which  is  capable  of 
filling  a  plurality  of  bottles,  as  a  crate  full, 
simultaneously  and  then  capping  the  filled 

35  bottles  at  a  single  operation.  The  empty 
bottles  are  sterilized,  heated  to  the  tempera- 
ture of  the  milk  with  which  they  are  to  be 
filled  and  placed  in  trays  or  crates  35  before 
being  placed  under  the  filling  nipples  of  the 

40  apparatus  31.  The  sterilizing  may  be  done 
by  washing  the  bottles  in  an  alkali  solution 
at  140°  F.,  then  rinsing  with  water  at  170° 
F.  to  190°  F.  and  then  allowing  them  to  dry 
and  cool  to  the  milk  temperature,  145°  F. 

45  When  filled,  the  bottles  are  at  once  capped 
by  the  apparatus.  The  caps  which  I  prefer 
to  use  are  the  fluid-tight  crown  caps  of  com- 
merce, the  under  side  of  which  are  provided 
with  a  thin  lining  of  cork  or  of  paraffin,  so 

50  that  the"  milk  will  at  no  time  be  exposed  to 
the  metal  of  which  the  caps  are  composed. 
When  the  crate  full  of  bottles  has  been 
capped,  they  are  placed,  crate  and  all,  and 
before  the  temperature  has  fallen  appre- 

65  ciably  below  145°  F.  into  a  compartment  of 
the  sterilizing  apparatus.  This  apparatus 
comprises  a  plurality  of  compartments  36, 
three  of  which  are  shown,  in  the  form  of 
tiers,  one  above  the  other.  Each  compart- 

60  nient  is  in  the  form  of  an  elongated  box,  capa- 
ble of  accommodating  a  number  of  crates, 
the  latter  being  introduced  into  the  compart- 
ment through  one  or  more  openings  in  the 
front  thereof.  When  a  compartment  has 

65  been  filled  with  crates  of  filled  and  capped 


bottles,  these  openings  are  closed  by  closures 
37  which  are  pressed  firmly  against  the  front 
of  the  compartment  bordering  the  openings 
therein  by  hand  screws  38  cooperating  in  an 
obvious  manner  with  suitable  yokes  39.  The 
latter  may  be  hinged  at  the  bottom  to  the 
compartments  and  may  each  be  provided 
with  a  hooked  extension  39'  pivotally  con- 
nected with  the  yoke  and  provided  with  a 
hook  or  projection  39"  which  cooperates 
with  a  recess  in  the  upper  external  wall  of 
the  compartment.  It  is  obvious  that  upon 
loosening  the  screw  38,  the  hooked  exten- 
sion 39'  may  be  disengaged  from  the  com- 
partment and  the  yoke  39  may  then  be 
swung  down  on  its  hinge.  In  this  way  the 
openings  may  obviously  be  freed  of  their 
closures  37  or  may  be  sealed  by  them  to  form 
a  fluid-tight  closed  compartment.  The 
closure  at  the  left  of  the  upper  compartment 
is  shown  in  Fig.  2  in  open  position,  the  other 
closures  being  shown  in  closed  position. 

The  walls  of  the  compartments  are  prefer- 
ably formed  of  sheet  metal  and  provided 
with,  non-corrodible  sheet  metal  linings  36', 
between  which  and  the  outer  wall  a  filling 
of  asbestos  or  other  heat  insulating  material 
36"  is  placed.  Each  compartment  is  fur- 
ther insulated  from  the  adjacent  compart- 
ments by  constructing  the  tiers  with  inter- 
mediate  air  spaces. 

When  a  compartment  of  the  pasteurizing 
apparatus  has  been  completely  filled  with 
crates  containing  filled  and  capped  bottles 
of  milk  at  approximately  145°  F.,  the  clo- 
sures  37  are  forced  into  position  to  close  the 
openings  on  the  front  wall  of  said  compart- 
ment, and  water  at  145°  F.  is  admitted 
through  a  valved  pipe  40  which  connects 
one  end  of  each  compartment  with  pipe  28, 
leading  from  the  water  heater  18.  The 
water  at  such  temperature  is  caused  to  flood 
the  compartment  so  that  it  comes  into  con- 
tact with  the  whole  external  surface,  includ- 
ing the  cap  of  each  bottle,  and  after  passing 
through  "the  compartment  it  passes  through 
a  valved  pipe  41  and  the  pipe  42  into  the  re- 
turn pipe  23,  the  flow  being  continued  for 
the  prescribed  time  for  accomplishing  pas- 
teurization. After  the  pasteurization  is 
complete,  water  at  100°  F.,  then  water  at 
ordinary  temperature  and  finally  water  at  a 
refrigerating  temperature  is  caused  to  flow 
through  the  compartment. 

The  water  at  100°  F.  is  obtained  by  con- 
ducting  supply  \vater  from  the  pipe  13 
through  pipes  43  and  44  to  the  auxiliary 
heater  45  in  which  it  is  heated  by  steam  ad- 
mitted through  the  pipe  46.  The  tempera- 
ture of  the  water  in  the  outlet  pipe  47  is 
regulated  by  the  thermostatic  device  48  con- 
nected with  the  steam  pipe  46.  From  the 
pipe  47,  the  hot  water  is  conducted  through 
pipe  49  and  one  of  the  valved  branch  pipes 
50  into  the  desired  compartment,  after  flow- 


70 


75 


80 


85 


90 


10° 


105 


110 


12° 


1,141,086 


ing  through  which  it  issues  from  a  pipe  51 
and  is  discharged  from  the  drain  pipe  52. 
The  water  at  ordinary  temperature  is  con- 
ducted from  the  pipe  43  directly  to  the  pipe 
5  49  .through  the  valved  connecting  pipe  "3, 
the  heater  45  being  rendered  inactive  by 
closing  the  valve  in  the  outlet  pipe  47  and 
that  in  the  steam  pipe  46.  The  refrigerating 
water  is  obtained  from  a  refrigerating  appa- 

1®  ratus,  as  the  ice  water  tank  54,  to  which  sup- 
ply water  may  be  conducted  from  pipe  44 
through  the  valved  pipe  55  and  the  tank 
inlet  pipe  56.  The  refrigerating  water  is 
drawn  from  the  tank  54  by  a  pump  57  and 

15  forced  through  the  pipe  58  and  the  valved 
pipes  51  which  previously  served  as  outlets 
for  each  compartment  for  water  at  100°  F. 
and  at  ordinary  temperatures.  The  refrig- 
erating water  after  traversing  the  desired 

20  compartment  issues  through  valved  pipes  59 
which  are  connected  by  pipe  60  with  the 
tank  inlet  pipe  56.  The  refrigerating  water 
is  thus  caused  to  flow  in  a  continuous  circuit 
which  may  include  any  one  or  more  of  the 

25  pasteurizing  compartments  by  the  obvious 
manipulation  of  the  valves  in  the  inlet  and 
outlet  pipes. 

In  utilizing  the  pasteurizing  apparatus,  I 
preferably  fill  one  compartment  with  crates 

30  containing  filled  and  capped  bottles  of  milk 
at  a  pasteurizing  temperature.  The  closure 
is  sealed  in  place  and  water  from  the  pipe 
28  which  has  been  heated  to  about  145°  F. 
by  the  heater.  18  is  caused  to  flood  the  com- 

35  partment,  submerging  the  bottles  therein, 
by  opening  the  valves  in  the  pipes  40  and 
41.  It  will  be  seen  that  substantially  no 
heat  will  be  abstracted  from  this  water  by 
the  filled  bottles,  because  the  latter  are  at 

40  substantially  the  same  temperature  as  the 
water.  After  thorough  pasteurization  in 
this  manner,  the  valves  in  pipes  40  and  4t 
connected  with  the  compartment  are  closed 
and  the  valves  in  pipes  50  and  52  are  opened, 

45  those  in  pipes  53  and  51  being  closed,  so  as 
to  allow  water  at  a  temperature  of  about 
100°  F.  supplied  by  the  auxiliary -heater  to 
flow  through  the  compartment  to  cool 
gradually  the  bottles  and  their  contents, 

50  such  cooling  insuring  obviously  a  minimum 
breakage  of  the  bottles.  After  a  few  min- 
utes of  such  flow  ordinary  supply  water  is 
admitted  by  closing  the  valve  in  pipe  .47  and 
opening  that  in  pipe  53  to  further  cool  the 

55  bottled  milk.  Finally  the  valves  on  the 
pipes  50,  52  and  53  are  closed  and  those  in 
pipes  51  and  59  are  opened  so  as  to  allow 
refrigerating  water  to  be  forced  through 
the  compartment  by  the  pump  57.  The  com- 

60  partments  being  equipped  with  pipes  and 
valves  independently  of  each  other,  it  is 
evident  that  water  of  varying  degrees  of 
temperature  may  be  introduced  into  each 
compartment  independently  of  the  others. 

W  For  example,  whi1?  water  at  145°  F.   is 


traversing  one  compartment,  water  at  the 
same  temperature  or  at  100°  F.  or  at  ordi- 
nary temperature  may  be  caused  to  traverse 
any  other  of  the  compartments.  In  cooling 
the  pasteurized  milk,  it  may  of  course  be  70 
unnecessary  to  first  supply  water  at  100°  F., 
but  water  at  ordinary  temperatures  may  be 
introduced  instead.  The  refrigerating 
water  may  be  forced  through  one  or  more 
of  the  compartments  for  an  indefinite  time,  75 
the  compartment  acting  as  a  storage  cham- 
ber. At  any  time  after  the  milk  has  been 
cooled  to  refrigerating  temperature,  the 
compartment  may  be  opened  and  the  crates 
may  be  loaded  directly  on  the  wagons  for  80 
delivery.  The  crates  which  I  prefer  to  use 
in  my  apparatus  are  the  ordinary  non-cor- 
rodible  metallic  crates  which  are  commonly 
used  for  delivery  purposes.  The  utilization 
of  such  crates  insures  a  minimum  amount  86 
of  handling  for  after  the  bottles  have  been 
placed  in  them  preparatory  to'  filling  and 
capping,  the  bottles  are  at  no  time  up  to 
actual  delivery  to  the  consumer's  door  sub- 
jected to  individual  handling.  90 

My  apparatus  has  the  important  advan- 
tage of  being  easily  and  thoroughly  cleaned 
as  to  those  parts  thereof  with  which  the 
milk  comes  into  contact.  To  clean  and  ster- 
ilize these  parts  I  introduce  supply  water  95 
into  the  dumping  vat  2  through  the  pipe  61 
and  by  its  use  prepare  an  alkali  cleansing 
solution  which  is  pumped  by  the  pumps 
through  the  milk  coils  or  the  heater  4  which 
is  now  heated  by  introducing  steam  from  100 
the  pipe  19  through  the  branch  pipe  63. 
The  solution  is  thus  boiled  in  the  tubes  and 
is  forced  boiling  through  the  filter,  holding 
tank  and  bottle  filling  machine,  issuing  in 
streams  from  the  nipples  of  the  latter.  The  106 
filter  bed  may  have  been  removed  prior  to 
the  passage  of  the  solution.  This  solution 
is  followed  by  boiling  water.  The  tempera- 
ture of  the  solution  and  the  water  may  be 
raised  to  320°  F.  by  the  heater.  When  the  no 
water  issues  in  clear  streams  from  the  fill- 
ing nipples,  steam  may  be  forced  through  if 
desired,  the  flow  of  steam  being  followed 
by  a  flow  of  hot  air.  The  air  may  be  first 
purified  and  compressed  by  the  compressor  115 
64  and  driven  through  the  pipe  65  into  the 
air  storage  tank  66,  from  which  it  may  be 
admitted  to  the  milk  coils  of  the  heater  4 
by  the  pipe  67.  The  air  becomes  heated  in 
the  heater  and  following  the  course  of  the  120 
cleansing  fluids  issues  finally  from  the  fill- 
ing nipples.  The  apparatus  is  thus  thor- 
oughly dried  and  sterilized  and  the  nipples 
may  be  closed  so  as  to  prevent  admission 
of  atmospheric  air  until  the  apparatus  is  125 
to  be  used  again  for  pasteurizing  purposes. 
After  the  hot  air  has  traversed  the  appa- 
ratus for  a  time,  I  prefer  to  stop  the  flow 
momentarily  and  insert  a  new  filter  bed,  or 
the  old  one  thoroughly  cleaned,  into  the  130 


1,141,566 


10 


15 


20 


25 


30 


filter.  The  air  is  then  again  admitted  so  as 
to  sterilize  and  dry  the  new  filter  bed  in  ad- 
dition to  the  other  parts  of  the  apparatus. 

II     •  ** 

claim : — 

1.  In  the  process  of  pasteurizing  milk, 
the  improvement  which  consists  in  forcing 
milk  heated  to  substantially  a  pasteurizing 
temperature  through  a  filtering  medium  into 
a  storage  chamber  and  thence  into  bottles, 
the  temperature  to  which  the  milk  was  first 
heated  being  substantially  maintained  dur- 
ing the  filtering,  storing  and  bottling  op- 
erations. 

2.  The  process  of  treating  milk,  which 
consists  in  heating  the  milk,  then  forcing 
the  heated  milk  to  substantially  a  pasteuriz- 
ing temperature  through  a  filtering  medium, 
then  filling  it  into  a  container,  the  tempera- 
ture to  which  the  milk  was  first  heated  be- 
ing   substantially    maintained    during    the 
filtering  and  filling  operations  then  sealing 
said  container  and  then  subjecting  the  milk 
in  said  container  to  pasteurizing  conditions 
by  flowing  in  contact  with  the  container 
for   a   suitable   time,   a   liquid   having   a 
pasteurizing   temperature   substantially   as 
and  for  the  purpose  described. 

3.  The  process  of  treating  milk,  which 
consists  in  heating  the  milk,  then  forcing 
the  heated  milk  to  substantially  a  pasteuriz- 


ing temperature  through  a  filtering  medium, 
then  filling  it  into  a  container,  the  tempera- 
ture to  which  the  milk  was  first  heated  be- 
ing substantially  maintained  during  the 
filtering  and  filling  operations  then  sealing  36 
said  container,  then  subjecting  the  milk  in 
said  container  to  pasteurizing  conditions 
by  flowing  in  contact  with  the  container  for 
a  suitable  time,  a  liquid  having  a  pasteuriz- 
ing temperature  and  then  cooling  said  milk  40 
by  flowing  in  contact  with  the  container  a 
liquid  having  a  lower  temperature  than  a 
pasteurizing  temperature,  substantially  as 
and  for  the  purposes  described. 

4.  The  process  of  treating  milk,  which  46 
consists  in  heating  it  to   substantially   a 
pasteurizing    temperature,    then    removing 
bacteria  from  it  by  filtration,  and  then  sub- 
jecting the  filtered  milk  to  pasteurizing  con- 
ditions, the  milk  at  .11  times  being  kept  at  a  60 
temperature  not  less  than  that  to  which  it 
was  first  heated. 

In  testimony  whereof,  I  have  hereunto 
set  my  hand  in  the  presence  of  two  subscrib- 
ing witnesses. 

JAMES  F.  LESTEK. 

Witnesses : 

JOHN  A.  FERGUSON, 
FRANK  F.  KIRKPATRICK. 


1315" 


B.  D.  WHITE. 

APPARATUS  FOR  PASTEURIZING  SUBSTANCES. 
APPLICATION   FILED  APR.  II,  1913. 

1,144,883.  PatentedJune  29, 1915. 


3   ^ffiff.l.  ^ 


^LUfiU*Ot*VMJ. 


UNITED  STATES  PATENT  OFFICE. 


1,144,883. 


BENJAMIN  D.  WHITE,  OF  BALTIMORE,  MARYLAND. 
APPARATUS  FOR  PASTEURIZING  SUBSTANCES. 

Specification  of  Letters  Patent.         Patented  Julie  29,  1915. 

Application  filed  April  11, 1913.     Serial  No.  760.587. 


To  nil  whom  it  may  concern: 

Be  it  known  that  I,  BENJAMIN  D.  WHITE, 
a  citizen  of  the  United  States,  residing  at 
Baltimore,  in  the  State  of  Maryland,  have 
5  invented  certain  new  and  useful  Improve- 
ments in  Apparatus  for  Pasteurizing  Sub- 
stances; and  I  do  hereby  declare  the  follow- 
ing to  be  a  full,  clear,  and  exact  description 
of  the  invention,  such  as  will  enable  others 

10  skilled  in  the  art  to  which  it  appertains  to 
make  and  use  the  same. 

This  invention  is  characterized  by  its  ob- 
ject to  enable  effective  pasteurization  of 
milk  or  other  substances  in  an  inexpensive 

15  manner  and  while  contained  in  the  recep- 
tacles in  which  the  milk  or  other  substances 
is  or  are  ordinarily  delivered. 

A.  further  object  is  the  pasteurization  of 
milk  while  in  the  delivery  bottles  and  dis- 

20  posed  in  the  delivery  cases. 

With  these  and  other  objects  in  view,  as 
will  hereinafter  in  part  become  apparent, 
and  in  part  be  stated,  the  invention  com- 
prises certain  novel  constructions,  combina- 

25  tions  and  arrangements  of  parts  as  will  be 
subsequently  disclosed  and  claimed. 

Tn  the  accompanying  drawing,— Figure  1 
is  a  view  in  side  elevation  of  a  series  of  de- 
livery crates  or  cases,  parts  being  broken 

30  away  and  seen  in  section  for  disclosing  in- 
terior structure.  Fig.  2  is  a  top  plan  view 
thereof  on  a  reduced  scale.  Fig.  3  is  a  dia- 
grammatic  view  of  the  entire  system.  Fig. 
-i  is  a  view  similar  to  Fig.  1  of  a  slightly 

35  modified  embodiment.  Fig.  5  is  a  diagram- 
matic plan  of  a  further  embodiment. 

In  the  pasteurization  of  certain  liquids, 
as  beer  and  the  like,  it  has  been  proposed  to 
heat  the  liquid  while  contained  in  bottles  by 

40  .sprinkling  thereon  water  or  other  heating 
media  in  sufficient  quantities  and  at  suffi- 
cient temperature  for  assuring  pasteuriza- 
tion, but  these  apparatus  have  been  found 
expensive  to  construct  and  uneconomic  in 

45  maintenance,  and  it  is  for  the  purpose  of  at- 
taining the  advantages  of  such  proposed  ap- 
paratus without  the  objection  thereto  that 
this  invention  has  been  produced.  One  of 
the  objections  to  the  proposed  apparatus 

60  above  mentioned  is  the  fact  that  when  water 
is  merely  sprinkled  upon  a  bottle  it  does  not 
uniformly  deliver  heat  units  thereto,  and  to 
the  end  of  obviating  this  difficulty  the  pres- 
ent apparatus  provides  for  the  delivery  in  a' 

66  continuous  stream  of  a  thin  film  or  sheet 
constantly  enveloping  substantially  the  en- 


tire body  of  the  bottle,  and  this  being  car- 
ried out  in  multiple  and  by  very  simple  ap- 
paratus renders  the  present  invention  espe- 
cially effective.  go 

Referring  to  the  accompanying  drawing 
by  numerals,  1  indicates  a  pan  having  an 
exterior  contour  adapting  it  to  snugly  fit 
within  the  conventional  case  6.  The  pan  1 
is  provided  with  a  flange  2  about  its  upper  65 
edge  adapted  to  overhang  the  upper  edge  of 
the  respective  case,  and  the  pan  is  formed 
with  a  series  of  inverted  cup-shaped  caps  3, 
there  being  as  many  caps  3  as  there  are 
bottles  5  adapted  to  be  contained  in  the  70 
case  0.  Each  cap  3  may  be  formed  in  the 
pan  1  in  any  suitable  manner,  as  by  being 
stamped  from  the  material  of  the  pan,  so 
that  the  lower  end  of  each  cap  3  is  open 
and  freely  admits  the  upper  end  portion  of  75 
the  respective  bottle  5.  The  vertical  wall  of 
each  cap  3  is  perforated  by  a  series  of  aper- 
tures 4,  each  of  said  apertures  being  V- 
shaped  with  the  wider  portion  of  the  V  ter- 
minating sufficiently  below  the  upper  end  of  SO 
the  cap  for  providing  an  imperforate  area 
for  surrounding  the  upper  end  portion  of 
the  respective  bottle.  Each  bottle  5  is  sus- 
tained on  the  usual  crossed  wire  base  7  of 
case  6.  and  the  parts  are  proportioned  so  as  85 
to  cause  the  extreme  upper  end  portion  of 
each  bottle  5  to  extend  into  the  imperforate 
portion  of  the  respective  cap  3  and  to  at  the 
same  time  expose  the  extreme  portion  of  the 
neck  of  the  bottle  so  far  as  contents  thereof  90 
are  considered  to  the  direct  action  of  the  in- 
flux of  water  through  the  apertures  4,  the 
larger  quantities  being  admitted  nearest  the 
liquid  level  in  the  bottle,  so  that  the  upper 
portions  of  the  neck  of  the  bottle  will  re-  95 
ceive  as  much  water  as  the  shoulder  of  the 
bottle,  and  there  will  be  no  tendency  of  the 
streams  of  water  to  break  before  distribu- 
tion as  a  sheet  over  the  bottle,  and  the  con- 
tents of  the  bottle  are,  therefore,  directly  100 
subjected  to  the  diffused  heat  from  the 
water.  There  is,  therefore,  an  entire  obvia- 
tion  of  a  failure  to  heat  the  entire  contents 
of  the  bottle  and  of  any  dependence  upon 
the  rising  of  heat  from  lower  portions  of  105 
such  contents.  It  will  be  observed  that  the 
imperforate  area  of  each  cap  3  serves  as  a 
temporary  cover  for  the  contained  bottle 
and  obviates  liability  of  water  entering  the 
open  neck  of  the  bottle.  110 

In  practice,  I  employ  a  system  such  as  in- 
dicated in  diagram  in  Fig.  3.    In  this  figure 


1,144,883 


.33ITTO.  fj 

a  series  of  cases  6,  consisting  preferably  of 
a  number  of  stacks  of  superimposed  cases 
rest  upon  a  grating  7',  which  latter  is  sus- 
tained by  an  inclined  floor  8  converging  to  a 
5  drain  pipe  9.  The  pipe  9  is  provided  with  a 
branch  10  controlled  by  a  three-way  valve  12 
and  emptying  into  a  hot  water  collection 
tank  11.  Pipe  9  is  provided  with  a  second 
branch  pipe  13  which  empties  into  a  warm 

10  water  collection  tank  14,  and  is  controlled 
by  a  three-way  valve  15.  The  pipe  9  is 
further  provided  with  a  branch  or  terminal 
portion  16  emptying  into  a  cold  water  col- 
lection tank  17  and  controlled  by  valve  18. 

15  A  pipe  19  leads  from  the  tank  11  and  dis- 
charges at  points  above  the  several  stacks 
of  cases  6,  pipe  19  being  provided  with 
branch  pipes,  as  31  and  32,  for  each  of  the 
said  stacks,  and  the  branch  pipes  being  ap- 

20  propriately  controlled  by  valves  33  and  34. 
A  pump  21  is  disposed  in  the  length  of 
the  pipe  19  for  maintaining  the  circulation 
from  tank  11  to  the  stacks  of  cases.  A  pipe 
27  leads  from  tank  14  and  extends  above 

25  the  stacks  of  cases  6,  being  provided  with  a 
branch,  as  23,  24,  for  each  stack  of  cases. 
and  each  branch  is  controlled  by  a  suitable 
valve,  as  25,  -26.  A  pump  29  is  disposed  in 
the  length  of  the  pipe  27  for  maintaining 

30  circulation  therein.  The  liquid  in  tank  11 
is  heated  in  any  preferred  manner,  as  by 
steam  supplied  through  a  pipe  20  controlled 
by  a  valve  22.  A  pipe  35  leads  from  the 
tank  17  to  a  pump  36  which  discharges  into 

35  a  tube  37.  the  latter  extending  to  points 
above  the  stacks  of  cases  6,  and  being  pro- 
vided with  a  branch  pipe  38.  39,  for  each 
stack,  the  discharge  through  the  branch 
pipes  being  controlled  by  appropriate  valves 

40  40  and  41.  The  liquid  in  tank  17  may  be  re- 
frigerated in  any  ordinary  manner,  us  by 
the  expansion  of  compressed  ammonia  in 
suitable  cooling  coils  in  the  tank  (not  illus- 
trated) supplied  with  ammonin  or  other 

45  cooling  agent  through  pipes  42. 

In  carrying  out  the  operation,  a  pan  1  is 
provided  for  each  case  6.  and  the  cases  are 
superimposed  with  the  bottles  in  each  lower 
case  vertically  alined  with  the  bottles  of  the 

50  next  higher  case.  The  valves  15  and  18  are 
closed  and  the  valve  12  is  turned  to  a  posi- 
tion for  delivering  water  through  the  branch 
10  to  tank  11  and  thereupon  the  valves  3:-!. 
34,  are  opened  and  water  thus  supplied 

55  to  the  uppermost  pans  1.  Each  of  said  up- 
permost pans  is  maintained  substantially 
full  of  water  at  the  requisite  temperature 
for  pasteurizing  the  contents  of  the  several 
l)ottles.  The  water,  entering  through  the 

60  several  apertures  4,  forms  and  maintains  a 
heating  film  or  sheet  about  all  parts  of  the 
body  of  the  bottle,  including  the  bottom,  the 
film  or  sheet  converging  substantially  cen- 
trally of  the  bottom  of  the  bottle  into  a 

65  stream  which  strikes  the  top  of  the  cap  3  of 


IT  ATB 

he  next  lower  pan. 


the  next  lower  pan.  The  water  descends 
through  the  apertures  4  of  such  lower  cap, 
and  again  forms  a  film  or  sheet  about  the 
respective  bottle  and  so  descends  throughout 
all  the  bottles  that  are  alined  vertically.  It  '<  o 
will  be  observed  that  if  there  is  any  tend- 
ency toward  deviation  in  the  course  of  the 
water  from  an  upper  bottle  to  the  next  lower 
bottle  such  tendency  will  be  effectively  cor- 
rected by  the  lower  pan,  but  I  find  that  there  75 
is  very  little  tendency  of  this  kind  and  that 
I  am  able  to  gain  exceptionally  efficient  re- 
sults by  the  employment  of  only  the  upper- 
most pan  and  the  omission  of  all  of  the 
lower  ones,  as,  for  instance,  as  indicated  in  80 
Fig.  4. 

In  Fig.  4,  I  have  not  only  illustrated  the 
above  suggested  omission  but  have  modified 
the  construction  of  the  pan  as  indicated  at 
la  which  is  provided  with  the  supporting  85 
flange  2a  resting  upon  the  upper  edge  of  the 
case  Ga.     The  pan  1"  is  not  provided  with 
cups  or  caps  such  as  seen  at  3  in  Fig.  1,  but 
instead  are  provided  with  mere  annular  col- 
lars 3a  adapted  to  accommodate  the  neck  or  90 
upper  portions  of  the  respective  bottles  5" 
which  rest  upon  the  crossed  wire  support 
7a  of  the  case.     Each  bottle  5a  in  this  em- 
bodiment is  preferably  provided  with  the 
crimped  metal  cap  4a  which  absolutely  in-  &5 
sures  against  access  by  the  heating  water  to 
the  contents  of  the  respective  bottles.     In 
this  embodiment  the  operation  is  carried  out 
exactly  like  the  embodiment  illustrated  in 
Fig.  1  except  that  the  upper  ends  of  the  bot-  100 
ties  are  not  protected  by  the  pan  since  they 
are  protected  by  the  crimped  caps  and  there- 
fore  caps  3   of  the   pan   are   unnecessary. 
Only  the  uppermost  case  is  provided  with  a 
pan,  the  converging  film  or  thin  sheet  of  105 
water  descending  in  a  stream  from  the  cen- 
tral portion  of  the  bottom  of  the  upper  bot- 
tle to  the  top  of  the  next  lower  bottle  and 
spreading  therefrom  into  a  film  enveloping 
such  lower  bottle,  and  so  on  down  through-  110 
out  the  series. 

After  the  milk  has  been  fully  pasteurized, 
the  valves  33  and  34  are  closed.'  ;md  flic  valve 
12  is  turned  for  cutting  off  pipe  10  and 
opening  communication  to  valve  15.  which  115 
latter  valve  is  turned  to  afford  communica- 
tion through  pipe  13.  to  tank  14,  the  valve 
18  remaining  closed.  The  valves  25  and  20 
are  then  opened  and  the  warm  water  is  al- 
lowed to  descend  over  the  bottles  in  exactly  12° 
the  same  manner  ns  the  hot  water  but  only 
for  sufficient  time  for  reducing  the  tempera- 
ture so  ns  not  to  endanger  the  bottles  when 
the  cold  water  is  turned  on.  When  the  de- 
sired reduction  lias  been  effected,  the  valves  125 
:>3  and  34  are  closed,  and  valve  15  is  turned 
to  cut  off  communication  with  branch  13 
and  to  afford  communication  with  valve  18, 
which  latter  valve  is  opened  to  afford  com- 
munication through  pipe  16  to  tank  17.  13° 


1,144,883 


10 


16 


20 


30 


35 


40 


45 


50 


55 


60 


Thereupon  the  valves  40  and  41  are  opened 
and  the  cooling  agent  delivered  in  exactly 
the  same,  manner  as  the  heating  agent  was 
delivered,  and  this  is  continued  until  the 
milk  is  ready  for  service.  The  cases  are 
then  removed  and  may  be  placed  in  wagons 
for  immediate  delivery  of  the  milk. 

It  is,  of  course,  perfectly  obvious  that  the 
present  invention  appertains  to  the  pasteur- 
ization of  any  substance  adapted  to  be 
pasteurized,  and  where  the  term  "  milk  "  is 
employed  it  is  only  illustrative.  Further- 
more, the  operation  as  above  stated  is  merely 
that  incident  to  a  very  short  operation  or 
when  first  starting,  it  being  preferable  as 
soon  as  the  liquid  in  tank  14  has  become 
somewhat  heated  by  the  heat  from  the  re- 
ceptacles which  it  has  been  cooling  to  em- 
ploy the  liquid  from  tank  14  as  the  initial 
heating  medium.  That  is  to  say,  after  the 
operation  has  been  carried  out  sufficiently 
for  appreciably  raising  the  temperature  of 
the  liquid  in  tank  14  the  operation  will  con- 
sist in  first  supplying  liquid  from  tank  14 
to  the  stacks  of  cases,  then  supplying  liquid 
from  the  tank  11  thereto,  then  again  supply- 
ing liquid  from  tank  14  (after  pasteuriza- 
tion has  been  completed),  and  finally  sup- 
plying the  cooling  liquid  from  tank  17. 
Thus  the  liquid  in  tank  14  is  employed  as  a 
heating  liquid  for  the  cold  receptacles  and 
as  a  cooling  liquid  for  the  hot  receptacles, 
whereby  it  is  unnecessary  to  provide  any 
means  for  maintaining  the  contents  of  tank 
14  warm.  By  way  of  further  illustrating 
this  double  use  of  the  warming  liquid,  I 
have  illustrated  in  Fig.  5  an  extremely  de- 
sirable embodiment  in  which  8'  indicates  a 
supporting  platform  which  is  rotatably 
mounted  on  a  circular  track  or  turntable  8". 
Mounted  on  the  platform  8'  or  on  suitable 
gratings  sustained  thereby  are  the  stacks  of 
cases  6.  It  will  be  observed  that  four  stacks 
of  cases  are  shown,  but  obviously  any  mul- 
tiple thereof  may  be  provided.  A  pipe  27' 
leads  from  a  tank  similar  to  tank  14  to  a 
point  above  each  of  two  of  the  stacks  6,  the 
two  pipes  27'  being  diametrically  opposite 
each  other,  and  the  stack  6  at  one  side  of 
the  diametrical  line  thus  represented  is  sup- 
plied with  hot  water  through  pipe  19'  and 
the  other  stack  6  is  supplied  with  refriger- 
ating water  through  a  pipe  37'.  The  opera- 
tion of  this  device  consists  in  supplying  a 
stack  of  cases  6  on  platform  8'  beneath  pipe 
37'.  and  then  rotating  the  platform  8'  until 
the  stack  arrives  beneath  one  of  the  pipes 
27'.  The  warm  water  is  then  turned  on 
through  the  respective  pipe  27'  and  the  sup- 
ply is  continued  until  the  temperature  of 
the  receptacles  is  raised  sufficiently  to  ob- 
viate danger  of  breakage  from  the  higher 
temperature.  While  this  is  going  on,  a 
second  stack  of  cases  6  is  being  applied  to 
the  platform  8'  beneath  the  pipe  37',  and 


then  the  platform  8'  is  revolved  so  as  to 
bring  the  first  stack  beneath  the  hot  water 
pipe  19'  and  to  bring  the  second  stack  be- 
neath the  respective  pipe  27'.  The  warm 
water  is  continued  to  be  supplied  through 
the  pipe  27'  and  the  hot  water  is  turned  on 
through  the  pipe  19'.  The  supply  through 
pipe  19'  is  maintained  until  perfect  pasteuri- 
zation is  attained,  and  in  the  meantime  a 
third  stack  of  cases  is  supplied  to  the  plat- 
form  8'  beneath  pipe  37',  and  upon  the  com- 
pletion of  the  pasteurization  of  the  contents 
of  the  first  stack  the  platform  8'  is  again 
revolved  for  bringing  the  third  stack  be- 
neath one  of  the  pipes  27',  the  second  stack 
beneath  the  pipe  19',  and  the  first  stack  be- 
neath the  other  pipe  27'.  The  warm  water 
is  turned  on  through  the  second  pipe  27' 
and  the  supply  thereof  is  thereafter  con- 
tinued. As  the  operation  continues  the  sup- 
ply  through  both  the  pipes  27'  and  through 
pipe  19'  is  maintained  continuously,  the 
liquid  from  the  two  pipes  27'  being  collected 
in  the  same  receptacle,  that  portion  of  the 
liquid  which  passes  down  over  the  hot  re- 
ceptacles  serving  to  raise  the  temperature 
of  the  warm  water  and  that  passing  down 
over  the  fresh  receptacles  tending  to  lower 
the  temperature  thereof  so  as  to  effect  a 
substantial  balance  and  gain  the  saving  in 
heat  units  incident  to  utilizing  the  heat 
given  off  by  the  hot  receptacles  in  warming 
the  fresh  or  cool  receptacles. 

When  the  desired  pasteurization  has  been 
accomplished  with  respect  to  the  second 
stack,  a  fourth  stack  having  in  the  mean- 
time been  supplied  to  the  platform  8'  be- 
neath pipe  37',  the  platform  8'  is  revolved 
for  bringing  the  first  stack  beneath  pipe 
37',  the  fourth  stack  beneath  one  of  the  pipes 
27',  the  second  stack  beneath  the  other  pipe 
27',  and  the  third  stack  beneath  the  pipe 
19'.  The  cooling  agent  is  then  turned  on 
through  pipe  37'  and  maintained  until  the 
several  receptacles  and  their  contents  have 
been  cooled  and  rendered  ready  for  deliv- 
ery. Thereupon  the  first  stack  is  removed 
and  a  new  stack  is  supplied  to  the  platform 
8'  beneath  the  pipe  37'.  In  the  meantime, 
the  third  stack  will  have  been  subjected  to 
the  pasteurizing  operation,  the  second  stack 
reduced  in  temperature  preparatory  for 
cooling  by  the  refrigerating  agent  and  the 
fourth  stack  heated  preparatory  to  receiv- 
ing the  pasteurizing  temperature.  After 
the  pasteurization  of  the  third  stack,  the 
platform  8'  is  again  revolved  to  bring  a 
fresh  stack  beneath  one  of  the  pipes  27', 
the  other  stacks  continuing  in  the  rotation 
above  named,  and  the  operation  being  com- 
pleted continuously  in  the  successive  steps 
of  warming,  heating  to  pasteurization,  cool- 
ing, and  finally  refrigerating.  The  supply 
through  the  pipes  27'  and  19'  is,  therefore, 
continuous,  but  the  supply  through  pipe  37' 


80 


85 


i>o 


us 


K-0 


105 


' 


1,144,883 


is  intermittent,  being  turned  off  when  a 
new  stack  is  to  be  applied  to  the  platform  8' 
and  turned  on  again  when  the  platform  is 
revolved  for  bringing  a  stack  from  beneath 
5  one  of  the  pipes  27'  to  a  point  beneath  one 
of  the  pipes  37'. 

In  the  construction  of  pan  1  it  is  desir- 
able to  provide  relatively  small  apertures 
28  adjacent  the  caps  3  through  the  floor  of 

10  the  pan,  the  apertures  being  disposed  to  di- 
rect their  streams  against  the  sides  of  the 
receptacles  5  so  as  to  add  the  effect  of  the 
liquid  discharged  therethrough,  but  the  pri- 
mary object  of  the  apertures  28  is  to  insure 

15  draining  of  the  pan  after  a  given  opera- 
tion. 

What  I  claim  is : — 

1.  In  an  apparatus  for  pasteurizing  sub- 
stances while  in  containers,  a  pan  or  trough 

20  for  distributing  the  pasteurizing  agent  upon 
the  containers,  said  pan  or  trough  having 
openings  in  its  bottom,  through  which  the 
tops  of  the  containers  may  project,  and 
formed  to  deliver  the  pasteurizing  liquid 

25  directly  upon  the  sides  of  the  containers. 

2.  In  pasteurizing  apparatus,  a  pan  adapt- 
ed to  deliver  pasteurizing  fluid  to  recep- 
tacles, the  bottom  of  the  pan  being  formed 
with  apertures  each  adapted  to  have   the 

30  upper  portion  of  a  receptacle  introduced 
therethrough,  and  each  of  such  apertures 
being  formed  for  enabling  the  discharge  of 
liquid  from  the  pan  substantially  horizon- 
tally about  the  outer  surface  of  the  respec- 

35  tive  receptacle. 

3.  In  pasteurizing  apparatus,  a  pan  hav- 
ing openings  in  its  bottom  adapted  to  ac- 
commodate therein  upper  portions  of  recep- 
tacles, the  openings  being  proportioned  to 

40  snugly  surround  the  respective  receptacles 
and  to  permit  access  of  the  liquid  from  the 
pan  to  the  body  of  each  of  the  receptacles, 
the  liquid  discharging  laterally  from  the 
pan  upon  the  sides  of  the  receptacles  and  de- 

45  scending  over  the  bodies  of  the  receptacles 
in  the  form  of  a  thin  sheet. 

4.  In  pasteurizing  apparatus,  a  pan  adapt- 
ed to  have  upper  portions  of  receptacles  ex- 
tended through  its  bottom,  the  pan  being 

50  formed  with  an  apertured  bottom  for  ac- 
commodating such  upper  portions  of  the 
receptacles,  and  the  apertures  being  formed 
for  enabling  the  discharge  of  liquid  from 
the  pan  substantially  horizontally  about  the 

55  outer  sin-faces  of  the  receptacles,  and  means 
for  sustaining  the  pan  out  of  contact  with 
the  receptacles. 


5.  In  pasteurizing  apparatus,  a  pan  hav- 
ing a  series  of  Caps  upstanding  from  the 
bottom  of  the  pan,  each  having  its  lower  end  60 
open  for  accommodating  the  upper  end  por- 
tion of  a  receptacle  within  the  respective 
cap,  the  side  walls  of  the  cap  being  aper- 
tured for  admitting  liquid  from  the  pan  to 
the  outer  surfaces  of  the  receptacle.  65 

0.  In  pasteurizing  apparatus,  a  pan  hav- 
ing a  series  of  caps  upstanding  from  the 
bottom  of  the  pan,  each  having  its  lower 
end  open  for  accommodating  the  upper  end 
portion  of  a  receptacle  within  the  respective  70 
cap.  the  side  walls  of  the  cap  being  aper- 
tured for  admitting  liquid  from  the  pan  to 
the  outer  surfaces  of  the  receptacle,  the  ex- 
treme upper  portion  of  each  cap  being  im- 
perf orate  and  being  adapted  to  surround  75 
the  extreme  upper  portion  of  its  respective 
receptacle. 

7.  In  pasteurizing  apparatus,  a  pan  hav- 
ing caps  upstanding  from  its  bottom,  each 
cap  having  its  lower  end  open  for  accom-  80 
modating  the  upper  end  portion  of  a  recep- 
tacle, the  side  walls  of  the  cap  being  formed 
with    V-shaped    apertures    for    admitting 
liquid  from  the  pan  to  the  outer  surfaces  of 
the  receptacle.  85 

8.  In  pasteurizing  apparatus,  a  pan  adapt- 
ed  to  surround   upper   portions   of   recep- 
tacles, the  pan  being  formed  with  an  aper- 
tured bottom  for  accommodating  such  upper 
portions  of  the  receptacles,  and  the  aper-  90 
turns   being   formed    for   enabling  the   dis- 
charge of  liquid  from  the  pan  substantially 
horizontally  about  the  outer  surfaces  of  the 
receptacles,  and  the  bottom  of  the  pan  being 
formed  with  draining  apertures  disposed  for  95 
discharging  against  portions  of  the  recep- 
tacles. 

9.  In  an  apparatus  for  pasteurising  sub- 
stances  while  in  containers,   a  liquid   dis- 
tributer comprising  a  pan  or  trough  and  100 
caps,  the  pan  or  trough  formed  with  open- 
ings in  its  bottom  through  which  the  tops 

of  the  containers  may  project,  and  the  caps 
extending  upward  from  the  bottom  of  the 
pan  or  trough  and  covering  said  openings,  105 
said  distributer  being  also  formed  with  per- 
forations arranged  to  deliver  the  pasteuriz- 
ing agent  against  the  sides  of  the  containers. 
In  testimony  whereof  I  affix  my  signature 
in  presence  of  two  witnesses. 

BENJAMIN  D.  WHITE. 
Witnesses : 

J.  EDWIN  GILES, 
EDGAR  M.  KITCHIN. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C." 


1315" 


___ 

•*fne*v9**m*A. 


• 

•-'         \ 

\ 


1,150,269. 


S.  M.  HEULINGS. 
PROCESS  OF  PASTEURIZING  MILK  OR  OTHER  FLUIDS, 

APPLICATION    FILED    DEC.  30,   1913. 

Talented  Aug.  17,  1915. 


UNITED  STATES  PATENT  OFEICE.  ;  < 

: — : —          ' 

SAMUEL     M.k'EULINGS,     OF     H  A  D  D  0  NF  I  E  LD,     NEW    'JERSEY 

,  .      . 


PROCESS  of  PAS'TEURIZING  MILK  OK  OTHER  FLUIDS. 

, 


.     ,.., 


1,130, 


•  • 


Specification  of  Letters  Patent.          Pa  ten  ted  Aug.  17, 


To  nil  ii'lioni  it  n»iy 


Application  filed  December  30,  1913.     Serial  No.  809.444. 


the  primary -heater  1.  at  .such  teiijperature. 
it  known  ..that  f.  SAMUEL  M.  HEUtlxew,     as7  may  be  required,  in  relatia.n,tu  the  vojume 


of  :  M.!ul(1ont|i'l(U  in  the  county  of  Camden 
ami,  .State  .of;Xe\v  Jersey,  have  invented  a 
.  certain  new  and  useful  Process  of  Pasteur- 
izing Milk  or  other  Khjids,  whereof  the  fol- 
lowing iis  a  specification.  reference  being  had 
to  (the  accompanying  drawing. 


10 


of  flow  of  tlie,  heating  med]uin.  tlie  flo,\v  of  -r>o 
tlie  milk  and  the  contiguous  surfaces  of  .con-, 
taet  between   these   two   Hows,  to    nu.-e    tlie 
temperature   of   the.  milk   t<^  any    poim    as 
hereinbefore   described   for  the,  pasteuriza- 
tion of  the  commercially  designated  proper  60 

.1  iiu  prese.nt  jn veation  relates  to  a  process  or  perfect  pasteurized  milk,  It  is,  how- 
of  pasteurizing  milk  or  other  fluids,  and  the  ever,  preferable  to  utilize  a  hcgter  with  su,f]i- 
primiiry  object  is  Jo-eliminate  the  bacteria  cie.nt  contiguous  surface  between  the  milk 
content  to  a  greater  degree  than  is  possible  and  heating  medium  so  that  die' .heating 
b\  tlie  methods  ami  processes  now  employed,  medium  need  not  be  raised  in  temperature  .• 

J!      ._.!     *    _1          T      .  __     1       __    '  A  I  .  ,1  T     '  •  ••'•''  i  "'.»-•) 


.65 


temperature  ranging  from  one  hundred  and     should   be.  decreased   or   interrupted.     The 
20   forty  degives  to,  one  hundred  and  fifty  de-     milk  is  thus  raised  to  the  desired  temperajr_ 
;  K.:  mid  maintaining  the  milk  at  ap-     ture  and  is  collected  by  the  trough  l().  from 


proxi  mutely  this  temperature  for  a  .period     which  it  is  delivered  into  the  lirst  unit   12,  \ 
'  '  tes  to  one  hour     of  a   series  of  holding  tanks  or  containers 


25  stantially  like  the  well  known  commercially 
designated  proper  or  .perfect  pasteurization 
of  Uu>  milk.  A-t  the  expiration  of  such  time 
period,  the  iejuperatuit  of  the  milk  is  in- 
crwused  from  five  io  fifteen  .degrees  F..  after 
•90  which  -the  -milk  us  cooled  to  approximately 
'degrees  F.,or  below. 


of  time  uis  t'roui  lii'teen  minutes  to  one  hour     of  a   series  of  holding  tanks  or  containers' 75 
or  longer.    .This  step. in  the  process  is  sub-     by  means  of  a  pipe  11,  leading.from  the  said 

trough  10,  to  a  point  contiguous  to  the  hot-, 
torn  of  said  container  l'%2.  The  remaining 
containers  of  the  series  designated  respec- 
tively 13.  14  and  !.">.  are  successively  of  less  80 
height,  and  leading  from  each  to  the  itext 
adjacent  are  pipes  designated  respectively 
10, 17  and  18.  These  pipe's  have  their  upper 

;   Nfv_-  improved,  -ip.i'Qcttss   of   treating    milk     end>>  each  connected  to  a  device  conveniently 
may   lw  curried, out  by  various  means,  but     termed  a  collector  or  equalizer  11),  in  the  top  85 

of   one   container  and  extejiS  'to  the   bot^ 
torn  of  the  next  container.    These  containers   .. 
are  preferably  provided 'witjj  siuHaMte'.insiU 
lation  against  the  radiation  of  heat,  so  that 


•.. 


•£.  prefer  the  apparatus  shown  mpre  or  less 

35  diagJiunmHtii-aHy     in     the     accompanying 

drawing.      A  description  of  the  apparatus 

iindvtlie  .diffeivnt  stej)s  in  the  treatment  of 


•40 


the-  milk  . wiB  ••  niaJke..  clear,   my    improved  the  milk  will  be  maintained   at  the  at'ore- 

prooess*.  said  temperature  in  a  relatiVelv,large  body. 

The  primary  heater  1,  is  provided  which  and  without  agitation  from  fhe  Tftfl9t|-iiig 

is  supplied  with  a  heating  medium  through  milk  in' the  various  containers ;  H'sfng  klbwlv 

a  pipe  •>.  -whu-h- heating  medium  is  carried  from  the  bottom  of  one 'to  the 'tpp  tlieiWtf, 

off   tliriH^U •  iHJother  pipe  3.     The  milk   is  and  then  passing  to  the,  bottom  of  the  liext. 

.))laci<d  in  a  tank  or  container  -t,  and  is  de-  With  this  arrangement  it  will; 'therefore,  rc- 

liveix'd- thtuvfrom  t<>-a  controlliug  device  T».  quire  such  time  period  fo:r.  tTie  milk  to  ]>ass 

.winch,  supplies. a  perf-orjited  trough  .0.    This  .through  either  one  container;  6r  ttid  JseVres 

tmugh  >0j. deliver  the  milk  over  the.  i^JH-r  as  the  relations  of  the  cubical  contents  of 


90 


95 


!|)w:iionHJ)rsef*ioi&;7.  of  the  primary  heater  Ihis  containe.l-  or  "series  of  containers  -belt  iis  100 

•from-vybikii  il  in  collected  in  a  .  second  t.i-ongh  to  .the'anxpunt  of  'milk  to  be  handled  fn  Hfe 

Vo   8,  :rml   s;iid    trough   8,  again.  distributes  it  ^n'je  iv;riod  for  which  the  milk  is  to  be  held. 

«ve.r  the  'second  section  '.),  of  .the  ..priinjuvy  ;The  time  period  for'whicli  the  milk  is  pref-  ' 

•heater.    The  heating.  medium..  is,  supplied^to  erably  held,  should  be  of  such;  dufatiort  as 

"•.    ,  .;.  '    .  .  • 

"                        '•       .                 '  '.li 


r 


!«-T.  •    •.- 


:.   !     • 


v- 


1,150,269 


hereinbefore  described,  for  the  commercially 
designated  proper  or  perfect  pasteurization 
of  milk.    The  milk  then  leaves  the  last  con- 
tainer 15.  through  a  pipe  20;  and  is  delivered" 
.  5   into  a  trough  12,  which  distributes  it  over 
a  superheater  22.    A  heating  medium  is  sup- 
plied to  this  superheater  by  a  suitable  pipe 
23,  and  is  at  such  temperature  relative  to  the 
temperature  of  the  milk  when  discharged 
10   from  the  heating  tank,  and  the  amount  of 
contiguous   surfaces   between    this   heating 
medium  and  the  milk,  as  will  raise  the  milk 
to  a  temperature  of  from  five  to  fifteen  de- 
grees higher  than  the  temperature  at  which 
J5  it  is  discharged  from  the  primary  heater. 
It  is  preferable  to  use  a  superheater  in  which 
there  is  a  sufficient  surface,  so  that  the  heat- 
ing medium  need  not  be  more  than  one  de- 
gree higher  than  the  maximum  temperature 
80  to  which  it  is  desired  to  superheat  the  milk. 
Owing  to  this  fact,  the  milk  Avill  not  be 
heated  by  the  superheater  to  a  point  higher 
than  desired,  even  in  the  event  of  a  fluctua- 
tion in  the  flow  of  milk  from  any  cause,  or, 
26  if  it  should  be  heated  to  a  point  higher  than 
desired,  the  amount  of  this  extra  heating 
would  be  negligible. 

In  view  of  the  fact  that  the  milk  is  con- 
tinuously traveling  over  the  pipes  24,  and 
30  23,  as  shown  in  the  drawings,  the  time  pe- 
riod at  which  the  milk  is  being  raised  to  the 
higher  point  during  the  super-heating  of  the 
same  is  comparatively  short. 

Passing  from  the  superheater  22,  the  milk 
95  is  delivered  upon  a  refrigerator  or  cooler 
comprising   sections   25,   and   26,   supplied 
with  a  cooling  medium  from  any  suitable 
source  through  the  pipe  27,  an  exhaust  pipe 
28,  being  employed  for  removing  the  cooling 
40  medium.     After  the  milk  passes  over  the 
first  section  25,  of  the  cooling  or  refrigerat- 
ing   compartment,    it    is   delivered    into    a 
trough  29,  which  redistributes  it  upon  the 
lower  sections  26,  and  from  said  section  26, 
45  the  milk  is  collected  in  the  trough  30,  to 
which  is  attached  a  delivery  pipe  31,  lead- 
ing to  any  suitable  receiver. 

As  is  well  known^  raw  milk  has  a  larger 
or  smaller  bacteria  content,  vai'ying  greatly 
50  with  its  initial  condition  and  the  methods 
employed  in  its  production  and  handling, 
and  this  bacteria  content  comprises  germs 
of  greater  and  less  heat-resisting  species. 
With  the  present  process,  those  germs  which 
56  are  most  susceptible  to  the  action  of  heat, 
are  destroyed  by  the  initial  heating  of  the 
milk,   and  certain   of  those   germs  having 
greater    heat  -  resisting    qualities,    are    de- 
stroyed during  the  time  in  which  the  milk 
•*  is  held  at  this  pasteurizing  temperature,  as 
above  described  for  the  production  of  the 
commercially  proper  and  perfectly  pasteur- 
ized milk.     Those  germs,  however,  which 
survive   both    the    initial    heating   and    the 
W  holding  period,  are.  of  course,  the  greatest 


heat"  resisters.  but  they  have  been  more  or 
less  weakened  by  their  long  exposure  to  the 
pasteurizing  temperature.  Consequently,  as 
soon  as  the  temperature  is  increased,  many 
more  succumb  or  are  destroyed,  and  expen-  70 
ence  has  demonstrated  that  among  the  con- 
tent which  remains,  the  quick  cooling  after 
the  sudden  increase,  effects  the  destruction 
of  a  further  quantity,  thereby  leaving  a 
product  that  is  nearer  the  desired  germ  free  75 
milk. 

While  I  have  described  an  apparatus  for 
carrying  out  my  process  in  which  the  milk 
is  treated  continuously,  it  will  be  under- 
stood that  various  other  types  of  apparatus  80 
may  be  used  and  that  the  milk  may  be 
treated  in  the  well-known  batch  method,  if 
desired.  It  will  also  be  understood  that  my 
pasteurizing  process  may  be  used  for  treat- 
ing other  liquids,  if  desired.  85 

While  in  the  apparatus  shown,  the  milk 
passes  immediately  from  the  high -tempera- 
ture in  the  super-heating  step  to  the  cooling 
medium,  I  may  use  an  apparatus  wherein 
the  milk  is  held  at  this  high  temperature  90 
for  a  short  period  of  time,  as  from  one  to 
fifteen  minutes,  and  then  cooled. 

Having  thus  descril>ed  my  invention,  I 
claim: 

1.  The   process  of  pasteurizing  milk   or  85 
other  fluids  which  consists  in  heating  the 
milk    to    a    pasteurizing   temperature    and 
holding  the   milk  at  such   temperature  to 
effect  the  proper  or  perfect  pasteurization 

of  the  milk,  subsequently  heating  the  milk  100 
to  a  higher  temperature  with  no  substantial 
reduction  of  temperature  between  the  hold- 
ing temperature  and  the  subsequent  higher 
temperature,  and  finally  cooling  the  same. 

2.  The  process  of   pasteurizing  milk  or  105 
other  fluids  which  consists  in  initially  heat- 
ing the  milk  to  a  temperature  ranging  from 
one  hundred  and  forty  to  one  hundred  and 
fifty  degrees  F.  holding  the  milk  at  this 
temperature  for  a  relatively  long  period  of  ll(t 
time  to  effect  ttv.fr  proper  or  perfect  pasteuri- 
zation of  the  milk,  subsequently  heating  the 
milk  to  a  higher  temperature  for  a  relatively 
short  period  of  time  and  finally  rapidly  cool- 
ing the  same.  ll5 

3.  The   process  of   pasteurizing  milk  or 
other  fluids  which  consi:  ts  in  passing  the 
milk  through  lifting  devices  wherein  said- 
milk  is  brought  to  a   temperature  ranging 
from  one  hundred  an'd  forty  degrees  to  one  *•** 
hundred  and  fifty  degrees  F.,  subsequently 
passing  the   milk   through   containers  con- 
structed to  maintain  said  temperature  for  a 
relatively  long  period  of  time,  then  passing         j 
the  milk  through  a  superheater  whereby  the  "*!) 
temperature  is  raised  for  a  relatively  short 
period  of  time  and  finally  rapidly  cooling 

the  milk. 

4.  The   process  of   pasteurizing  milk   or 
other  fluids  which  consists  in  heating  the  13 


1,150,269 


milk    to    a    pasteurizing    temperature    and  In  testimony   whereof,  I   have  hereunto 

holding   the   milk  at  such   temperature  to  signed  my  name,  at  Philadelphia,  Pennsyl- 

effect  the'  proper  or  perfect  pasteurization  vania,  this  fifteenth  day  of  December,  1913. 

of   the   milk,   subsequently   subjecting  the  SAMUEL  M.  HEULINGS. 

5  milk  to  the  action  of  a  heating  medium  of  Witnesses: 

higher  temperature  for  a   short  period  of  JAMES  H.  BELL, 

time  and  cooling  the  same.  E.  L.  FULLKRTOX. 


J, 


1,162,808. 


C.  0.  ROBINSON,  DEC'D. 

E.  S.  ROBINSON,  ADMINISTRATRIX. 

PASTEURIZER  AND  COOLER. 
APPLICATION   FILED   NOV.  22.  1913. 


Patented  Dec.  7,  1915. 


UNITED  STATES  PATENT  OFFICE. 


CHARLES    0.    ROBINSON,    OF    FREDERICK,    MARYLAND;    EFFIE   S.    ROBINSON    ADMINIS- 
TRATRIX OF  SAID  CHARLES  O.  ROBINSON,  DECEASED. 


PASTEURIZER  AND  COOLER. 


1,162,808. 


Specification  of  Letters  Patent.  Patented  Dec.  7,  1915. 

Application  filed  November  22, 1913.     Serial  No.  802,487. 


To  ail  whom  it  may  concern  : 

Be  it  known  that  I,  CHARLES  O.  ROBINSON, 
a  citizen  of  the  United  States,  residing  at 
Frederick,  in  the  county  of  Frederick  and 
5  State  of  Maryland,  have  invented  certain 
new  and  useful  Improvements  in  Pasteur- 
izers and  Coolers,  of  which  the  following  is 
a  specification,  reference  being  had  therein 
to  the  accompanying  drawing. 

10  My  invention  relates  to  the  art  of  pas- 
teurizing, and  has  for  its  object  the  produc- 
tion of  apparatus  for  perfectly  pasteurizing 
substances  in  their  containing  vessels,  such 
as  milk  in  the  bottles,  and  cooling  the  same 

15  immediately  afterward  without  damaging 
the  vessels  or  changing  the  condition  of  the 
contents. 

I  attain  my  object  by  providing  an  inner 
and  an  outer  container,  with  an  intermural 

20  space  between  them,  the  inner  container  hav- 
ing a  perforated  or  recticulated  bottom,  and 
being  supported  above  the  bottom  of  the 
outer  container.  The  milk  bottles  or  other 
vessels  are  placed  in  the  inner  container. 

25  and  a  cool  liquid  such  as  water  introduced 
into  the  upper  portion  of  the  intermural 
space,  so  that  it  will  flow  down  around  the 
inner  container  and  then  up  through  the 
bottom  thereof.  A  source  of  heat  is  applied 

30  below  said  bottom,  and  means  provided  for 
draining  off  the  liquid  from  the  top  of  the 
inner  container.  T  provide  also  a  cover  for 
the  apparatus  which  extends  over  both  con- 
tainers and  the  interniural  space. 

36  The  method  of  pasteurizing  which  is  dis- 
closed herein  is  claimed  in  a  copending  divi- 
sional application  filed  February  27,  1914, 
Serial  No.  821,502.  The  claims  in  the  pres- 
ent application  will  be  directed  particularly 

10  to  apparatus  for  practising  the  method. 

My  invention  is  illustrated  in  the  accom- 
panying drawing,  which  shows  the  same  in 
perspective,  with  parts  broken  away  to  show 
the  interior  construction  thereof. 

45  In  the  drawing  1  designates  the  outer  con- 
tainer, which  in  this  case  is  a  rectangular 
vessel  of  copper  tinned  inside,  having  a 
flanged  upper  edge  2  and  a  drain  pipe  3 
leading  from  the  bottom  and  fitted  with  a 

50  suitable  cock  4.  An  'opening  5  is  provided 
in  the  upper  part  of  one  side  wall  to  receive 
an  overflow  pipe  which  will  be  presently  de- 
scribed. Inside  the  outer  container  1  is  an 
inner  container  6  of  similar  shape,  but  hav- 

*5  ing  its  dimensions  less  in  all  directions,  so 


that  a  space  7  will  be  left  between  the  side 
walls  of  the  inner  and  outer  containers,  ex- 
tending all  around  between  the  same,  and  a 
similar  space  8  beneath  the  bottom  of  the 
inner  container.  This  bottom  9  of  the  inner  60 
container  is  reticulated  or  perforated,  but 
the  side  walls  are  solid,  so  that  .circulation 
can  only  take  place  through  the  bottom.  In 
order  to  maintain  uniformity  of  spacing  be- 
tween the  inner  and  outer  containers  I  pro-  65 
vide  distance  pieces  or  projections,  marked 
10  and  feet  11  preferably  on  the  inner  con- 
tainer. 

Fitted  within  the  container  is  a  rack  com- 
posed of  four  upright  angle  pieces  12,  car-  70 
rying  between  them  rectangular  reticulated 
or  perforated  platforms  or  shelves  13.  The 
rack  is  readily  slid  into  and  out  of  the  inner 
container,  and  may  be  provided  with  any 
suitable  or  desired  form  of  handles  for  this  75 
purpose,  or  it  may  be  lifted  by  means  of 
hooks  inserted  through  the  upper  platform 
or  through  openings  in  the  upper  ends  of  the 
angle  pieces. 

Overlying  and  covering  both  containers  is  80 
a  hollow  cover  14,  having  side  walls  16,  a 
top  lf>  and  a  bottom  17  with  a  series  of  per- 
forations 18  extending  all  around  the  edges 
of  the  bottom  17  and  when  the  cover  is  in 
position,    opening    communication    between  85 
the  chamber  within  said  cover  and  the  space 
7  between  the  side  walls  of  the  inner  and 
outer  containers.     The  top  of  the  cover  is 
provided  with  a  central  opening  19  fitted 
with  a  plug  20  for  the  introduction  of  cool-  90 
ing  water. 

The  inner  container  is  provided  with  a 
short  drainage  pipe  or  nipple  21  near  the  top 
of  one  of  its  side  walls,  and  directly  oppo- 
site this,  so  as  to  register  therewith  when  85 
the  parts  are  in  position,  is  the  opening  5  in 
the  side  wall  of  the  outer  container.  A  suit- 
able overflow  pipe  22  is  connected  to  the 
nipple  21  through  the  opening  5  during  op- 
eration. 100 

In  practising  my  method  of  pasteurizing 
with  the  apparatus  thus  described,  the  fol- 
lowing steps  are  performed:  First  the 'rack 
.  12 — 13  is  removed  and  filled  with  bottles, 
-some  of  which  may  also  be  placed  up-ph  the  105 
perforated  bottom  of  the  inner  container  if 
desired.     I  prefer,  however,  to  support  the 
bottles  upon  the  rack  alone,  so  that  they  can 
all  be  removed  after  sterilization  by  simply 
taking  out  the  rack,  which  can  then  be  re-  HO 


1.162.808 


loaded  and  immediately  replaced,  or  may  be 
replaced  without  delay  by  a  duplicate  rack 
which  has  previously  been  loaded  ready  for 
the  change.  The  latter  mode  of  operating 
t  of  course  renders  it  possible  to  keep  the 
sterilizer  in  constant  operation  without  any 
loss  of  time.  The  loaded  rack  having  been 
dropped  into  the  inner  container,  the  cover 
14  is  placed  in  position  with  its  flanged  edge 

10  fitting  around  the  edge  of  the  outer  con- 
tainer and  resting  upon  the  upper  flange  2 
thereof,  and  its  bottom  17,  which  is  slightly 
domed  or  coned  or  otherwise  raised,  over- 
lying the  inner  container.  The  .containers 

15  are  then  filled  with  cool  water  "which  may  oe 
by  means  of  the  pipe  3,  or  any  other  suitable 
means  of  supply  before  or  after  the  cover 
is  put  on.  .Heat  is  then  applied  to  raise  the 
temperature  of  the  water.  /The  simplest 

20  way  to  do  this  is  by  means  of  a  flame  or 
burners  positioned  beneath  the  bottom  of 
the  outer  container.  It  should  be  under- 
stood that  suitable  heating  means  may  be 
employed,  whether  coal,  gas,  electric  or 

25  steam,  all  of  which  are  well  known  in  the 
art  and  need  no  description.  TJ»e'  applica- 
tion of  heat  continues  until  the  temperature 
of  all  the  contents  of  the  outer  container, 
is  raised  to  140°,  which  may  be  determined, 

30  by  a  gage  or  thermometer,  also  not  shown. 
This  temperature  is  maintained  for  the  re- 
quired period  of  20  to  30  minutes,  and  then 
the  supply  of  heat  is  cut  off,  and  cold  water 
is  introduced  into  the  top  14  through  the 

35  opening  19,  from  which  the  plug  20  is  re- 
moved for  that  purpose.  This  cold  water 
flows  into  the  top,  down  over  the  inclined 
.surfaces  of  the  bottom  17,  and  through  the 
openings  18  into  the  chamber  or  space  7  be- 

40  tween  the  inner  and  outer  containers.  As 
the  level  of  the  water  in  this  space  is  thus 
raised  above  the  level  of  the  drainage  -pipe 
or  nipple  21,  the  top  layer  of  hot  water  in 
the  inner  container  flows, out  through  the 

45  nipple  21  and  the  overflow  pipe  22.  At  the 
same  time,  the  cold  water  has  a  tendency  to 
sink  down  and  by  convection  gradually  cool 
the  heated  water  in  the  chamber  or  space  7, 
and  also  to  absorb  a  certain  amount  of  the 

50  heat  from  the  inner  container  by  conduction 
through  the  solid  side  walls  thereof.  Thus, 
there  is  a  gradual  abstraction  of  heat,  and 
drainage  of  hot  water  from  the  top,  until 
the  cooled  water  has  fallen  below  the  bottom 

55  of  the  inner  container  when  it  will  com- 
mence .  to  rise  through  the  perforated  bot- 
tom 9,  and  gradually,  both  as  regards  its 
temperature  and  as  regards  its  flow,  to  re- 
place the  hot  water  constantly  raising  the 

60  latter  and  causing  it  to  drain  off-  through 
the  nipple  21  and  pipe  22.  -At  the  end  of  a 
few  minutes  the  process  is  complete,  be- 
cause the  temperature .  of  the  bottles  and 
their  contents  falls  gradually  with  the  tem- 

65  perature  of  the  water  surrounding  them, 


and  the  heat  passes  off  as  it  should,  gradu- 
ally from  bottom  to  top  of  every  object. 
After  the  desired  minimum  temperature  is 
reached,  the  inflow  of  cold  water  is  stopped, 
the  cover  14  is  removed  and  the  rack  12 — 13  79 
slid  out  and  replaced  with  a  fresh  charge  of 
bottles. 

It  is  to  be  understood,  that  changes  may 
be  made  in  many  details  of  this  apparatus, 
and  even  in  some  of  the  structural  features,  75 
without  departing  from  the  spirit  of  the  in- 
vention, and  all  such  changes  are  contem- 
plated by  me  as  included  within  the  scope 
of  the  following  claims.  For  example,  I 
may  use  the  opening  in  the  top  of  the  cover,  80 
or  any  other  suitable  means  for  introducing 
hot  as  wrfl  as  cold  water  in  the  space  be- 
tween the  inner  and  outer  containers.  In 
other  words,  I  may  first  fill  the  machine 
with  cold  water,  and  then  cause  hot  water  85 
to  pass  down  through  the  space  7  and  up 
through  the  bottom  9  of  the  inner  container 
and  out  through  the  pipe  22,  thereby  gradu- 
ally heating  the  bottles,  as  the  cold  water 
drains  off  from  the  top.  I  may  also  intro-  90 
duce  hot  water,  through  the  pipe  22,  and 
cause  it  to  pass  down  through  the  inner 
container,  and  then  drain  off,  or  I  may 
otherwise  vary  the  use  of  this  apparatus. 

The  principal  and  essential  feature  of  the  95 
invention  is  the  gradual  raising  of  tempera- 
ture by  convection  or  conduction  or  both, 
and  the  gradual  reduction  of  the  same  by 
circulation,  convection,  and  conduction  in 
the  general  manner  described.  100 

Having  thus  described  my  invention  what 
I  claim  is: 

1.  In  a  pasteurizing  apparatus,  an  outer 
container  adapted  to  hold  fluid,  an  inner 
container  therein,-  a  cover  for  both  contain-   105 
ers,  and  means  for  draining  off  heated  fluid, 
said  inner  container  having  solid  side  walls 
and  a  perforated  or  reticulated  bottom,  and 

an  interior  removable  rack  containing  open- 
ings to  permit  the  free  circulation  of  pas-  110 
teurizing  fluid,  and  said  cover  extending 
over  the  intermural  space  between  the  con- 
tainers and  containing  a  chamber  communi- 
cating through  openings  with  said  inter- 
mural  space  and  adapted  to  receive  fluid  115 
and  conduct  the  same  into  said  intermural 
space,  whereby  when  the  apparatus  is  closed 
and  in  operation,  a  continuous  circulation  of 
liquid  may  be  produced  through  the  hollow 
cover  into  the  intermural  space,  down  be-  120 
neath  the  inner  container,  up  through  the 
reticulated  bottom  and  the  perforated  rack 
around  the  articles  to  be  pasteurized,  and 
finally  out  of  the  drainage  pipe  in  the  upper 
part  of  the  inner  container.  125 

2.  A  pasteurizing  apparatus  comprising  an 
outer  container  1,  haying  solid  sides  and 
bottom,  an  inner  container  6  having  its  sev- 
eral dimensions  less  than  the  corresponding 
dimensions  of  the  outer  container  and  held  130 


1,162,808 


therein  so  as  to  leave  a  space  ^between  the 
side  walls  and  the  bottoms  of  the  two  con- 
tainers, said  inner  container  having  its  up-  . 
per  part  solid  and  its  lower  part  perforated 
5  or  reticulated,  a  perforated  or  reticulated 
rack  within  said  inner  container,  drainage 
means  extending  from  the  upper  part  of 
said  inner  container,  and  a  cover  having  a 
top,  bottom  and  side  walls  inclosing  a  cham- 

10  ber,  said  cover  being  provided  with  an  open- 
ing for  the  introduction  of  fluid,  and  said 
bottom  extending  over  both  containers  and 
having  a  series  of  peripheral  openings  com- 
municating with  the  mtermural  space  be- 

15  tween  the  containers  when  the  cover  is  in 
place. 

3.  In  a  pasteurizing  apparatus,  an  outer 
container  adapted  to  hold  fluid,  an  inner 
container  therein,  a  cover  for  both"  contain- 

20  ers,  and  means  for  draining  off  heated  fluid, 
said  inner  container  having  solid  side  walls 
and  a  perforated  or  reticulated  bottom,  and 
an  interior  removable  rack  containing  open- 
ings to  permit  the  free  circulation  of  pas- 

26  teurizing  fluid,  and  said  cover  extending 
over  the  mtermural  space  between  the  con- 
tainers together  with  means  carried  by  said 
cover  communicating  through  openings  with 
said  intermural  space  and  adapted  to  receive 

30  fluid  and  conduct  the  same  into  said  inter- 
mural  space,  whereby  when  the  apparatus  is 
closed  and  in  operation,  a  continuous  circu- 
lation of  liquid  may  be  produced  through 
said  means  into  the  intermural  space,  down 

35  beneath  the  inner  container,  up  through  the 
reticulated  bottom  and  the  perforated  rack 
around  the  articles  to  be  pasteurized,  and 
finally  out  of  the  drainage  pipe  in  the  upper 
part  of  the  inner  container. 

40  4.  In  a  pasteurizing  apparatus,  an  outer 
container  adapted  to  hold  fluid,  an  inner 
container  therein,  a  coyer  for  both  contain- 
ers, and  means  for  draining  off  heated  fluid, 
said  inner  container  having  solid  side  walls 

45  and  &  perforated  or  reticulated  bottom,  and 
an  interior  removable  rack  containing  open- 
ings to  permit  the  free  circulation  of  pas- 


teurizing fluid,  and  said  cover  extending 
over  the  intermural  space  between  the  con- 
tainers together  with  means  communicating  50 
with  the  upper  part  of  said  intermural  space 
through  openings  distributed  over  the  entire 
area  of  said  space,  said  means  adapted  to  re- 
ceive fluid  and  conduct  the  same  into  said 
intermural  space,  whereby  when  the  appa-  65 
ratus  is  closed  and  in  operation,  a  continu- 
ous circulation  of  liquid  may  be  produced 
through  said  means  into  the  intermural 
space,  down  beneath  'the  inner  container,  up 
through  the  reticulated  bottom  and  the  per-  60 
forated  rack  around  the  articles  to  be  pas- 
teurized, and  finally  out  of  the  drainage 
pipe  in  the  upper  part  of  .the  inner  container.  • 

5.  In  a  pasteurizing  apparatus,  an  outer 
container  adapted  to  hold  fluid,  an  inner  65 
container  therein,  a  cover  for  both  contain- 
ers, and  means  for  draining  off  heated  fluid, 
said  inner  container  haying  solid  side  walls 
and  a  perforated  or  reticulated  bottom,  and 
an  interior  removable  rack  containing  open-  70 
ings  to  permit  the  free  circulation  of  pas- 
teurizing fluid,  and  said  cover  extending 
over  the  intermural  space  between  the  con- 
tainers, together  with  means  extending  over 
said  intermural  space  and  adapted  to  receive  75 
fluid  and  distribute  the  same  with  approxi- 
mate uniformity  over  and  into  the  said  in- 
termural space,  whereby  when  the  appara- 
tus is  closed  and  in  operation,  a  continuous 
and  uniform  circulation  of  liquid  of  varying  80 
temperature  may  be  produced  through  said 
means  into  the  intermural  space,  down  be- 
neath the  inner  container,  up  through  the 
reticulated  bottom,  and  the  perforated  rack 
around  the  articles  to  be  pasteurized,  and  85 
finally  out  of  the  drainage  pipe  in  the  upper 
part  of  the  inner  container. 

In  testimony  whereof  I  affix  my  signature 
in  presence  or  two  witnesses. 

CHAKLES  O.  ROBINSON. 

Witnesses : 

CLAUDE  S.  HAHN, 
ALBERT  S.  BROWN. 


Copies  of  thli  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  0." 


'  Commissioner  of  Patents. 


6. 


\68'. 


L.  J.  CRECELIUS. 
ART  OF  PASTEURIZING  LIQUIDS. 

APPLICATION    FILED   MAR.  3,   1915. 


1,168,789. 


Patented  Jan.  18,  1916. 

3  SHEETS— SHEET  I. 


THE  COLUMBIA   PLANOQBAPH   CO.,  WASHINGTON.   D.  C. 


1,168,789. 


L.  J.  CRECELIUS. 
ART  OF  PASTEURIZING  LIQUIDS. 

APPLICATION    FILED  MAR.  3,  1915. 


Patented  Jan.  18,  1916. 


3  SHEETS-SHEET  2. 


THB  COLUMBIA  PLANOOBAPH  CO.,   WASHINGTON,   D. 


1,168,789. 


L.  J.  CRECELIUS. 
ART  OF  PASTEURIZING  LIQUIDS. 

APPLICATION    FILED  MAR.  3,   1315. 


Patented  Jan.  18,  1916. 


3  SHEETS-SHEET  3. 


!  O  •       ;  O  '       ;O  j      |o!       |Oj       )o[      ;  O  !       'OH 


( i© ;   ;o '    io  >  t*i    ! o \  I o ;    jo ;    io 

7  -...-      >....       U.J      '...'       '...»     L.. I      ... 


THE  COLUMBIA  PLANOOBAPH  CO..  WASIIINOTON.   D.  C 


UNITED  STATES  PATENT  OFFICE. 

1 

LOUIS  J.  CRECELIUS,  OF  ST.  LOUIS,  MISSOURI,  ASSIGNOR,  BY  DIRECT  AND  MESNE 
ASSIGNMENTS,  OF  ONE-FOURTH  TO  JOHN  H.  SASSEEN,  ONE-FOURTH  TO  ALEXANDER 
E.  FOEBES,  AND  ONE-FOURTH  TO  EDWARD  G.  BORNEMANN,  JOHN  W.  O'BEIEN,  AND 
GEORGE  F.  KERWIN,  ALL  OF  ST.  LOUIS,  MISSOURI. 


ART  OF  PASTEURIZING  LIQUIDS. 


1,168,789. 


Specification  of  Letters  Patent.          Patented  Jan.  18,  1916. 

Application  filed  March  3, 1915.    Serial  No.  11,683. 


01 


To  all  wham  it  may  concern: 

Be  it  known  that  I,  Louis  J.  CRECELIUSJ  a 
citizen  of  tho  United  States  of  America,  a 
resident  of  the  city  of  St.  Louis,  State  of 
5  Missouri,  have  invented  certain  new  and 
useful  Improvements  in  the  Art  of  Pasteur- 
izing Liquids,  of  which  the  following  is  a 
full,  clear,  and  exact  description,  reference 
being  had  to  the  accompanying  drawings. 

10  forming  a  part  of  this  specification. 

My  invention  relates  to  improvements  in 
the  art  of  pasteurizing  liquids  and  more 
specifically  stated  to  a  method  of  pasteuriz- 
ing substances  contained  in  bottles  or  other 

15  containers. 

One  of  the  objects  of  the  invention  is  to 
provide  a  simple  and  very  efficient  method 
of  pasteurizing  bottled  milk. 

Another  object  is  to  provide  an  improved 

20  method  which  comprises,  placing  bottled 
substance  in  a  pasteurizing  tank  containing 
a  liquid  (preferably  water)  so  that  the 
lower  portions  of  the  bottles  are  submerged 
in  the  liquid,  closing  the  tank  to  prevent  the 

25  escape  of  vapor,  heating  the  liquid  so  that 
the  lower  portions  of  the  partially  sub- 
merged bottles  are  heated  by  the  liquid, 
while  the  upper  portions  of  the  bottles  are 
subjected  to  the  heat  of  the  vapor  which 

30  rises  from  the  hot  liquid.     Since  the  upper 

ends  of  the  bottles  are  not  submerged,  that 

liquid  utilized  in  heating  the  bottles  cannot 

leak  through  or  around  the  bottle  closures. 

Another   object   is   to   provide   a   simple 

35  method  which  comprises,  primarily  heating 
the  lower  portions  of  the  bottles  containing 
the  substance  to  be  pasteurized,  thereby 
causing  said  substance  to  circulate  in  the 
bottles  at  the  beginning  of  the  pasteurizing 

40  operation,  and  thereafter  maintaining  the 
bottles  at  a  substantially  uniform  tempera- 
ture throughout  their  length.  An  advan- 
tage gained  by  this  is  that  the  temperature 
of  the  bottled  substance  may  be  quickly 

45  raised  to  the  desired  degree,  at  the  begin- 
ning of  the  pasteurizing  operation. 

A  further  object  is  to  provide  a,  novel 
method  of  cooling  the  pasteurized  substance, 
which  comprises  introducing  water  or  other 

50  liquid  into  the  lower  portion  of  the  pasteur- 
izing tank,  thereby  primarily  cooling  the 
lower  ends  of  the  bottles  and  gradually  cool- 
ing the  upper  portions  of  the  bottles  as  the 


water  rises  in  the  tank.  By  cooling  bottled 
milk  in  this  manner,  the  cream  is  separated  55 
from  the  milk  and  the  cream  gradually  rises 
to  the  surface,  a  large  body  of  cream  being 
plainly  visible  at  the  upper  portion  of  each 
bottle. 

The  invention  also  includes  certain  desir-  60 
able  new  features,  which  will  be  hereinafter 
pointed  out. 

Figure  I  is  a  top  or  plan  view  of  a  pas- 
teurizer adapted  to  be  used  in  carrying  out 
my  method,  a  portion  of  the  tank  cover  and  65 
a  portion  of  the  grates,  which  support  the 
bottles,  being  broken  away.  Fig.  II  is  a 
transverse  section  of  the  pasteurizer.  Fig. 
Ill  is  a  detail  view  illustrating  a  fragment 
of  the  tank  and  a  portion  of  the  sectional  70 
discharge  pipe  through  which  hot  and  cold 
fluid  is  conducted  to  the  tank.  Fig.  IV  is  a 
top  or  plan  view  of  one  of  the  grate  sections 
which  support  the  bottled  substance.  Fig. 
V  is  an  enlarged  longitudinal  section  of  the  75 
grate  shown  in  Fig.  IV,  the  middle  portion 
of  the  grate  being  broken  away.  Fig.  VI  is 
an  enlarged  top  or  plan  view  of  one  of  the 
discharge  pipes.  Fig.  VII  is  a  transverse 
section  of  one  of  the  discharge  pipes.  80 

A  designates  a  frame  including  angle  bars 
1,  and  B  designates  a  tank  resting  on  said 
angle  bars  and  supported  by  the  frame  A. 
A  closure  2  is  connected  to  the  tank  by 
means  of  hinges  .3.  85 

4  designates  latch  arms  pivotally  support- 
ed at  §  and  adapted  to  codperate  with  fin- 
gers 6  carried  by  the  closure  2,  as  shown 
most  clearly  in  Fig.  II.  Packing  7  is  pref- 
erably interposed  between  angle  bars  8,  se-  90 
cured  to  the  upper  margins  of  the  tank, 
and  angle  bars  9  secured  to  the  lower  mar- 
gins of  the  closure.  The  bottles  containing 
tho  substance  to  be  pasteurized,  rest  upon 
grate  sections  C  which  are  separated  from  95 
the  bottom  of  the  tank  B.  The  ends  of  the 
grate  sections  C  preferably  rest  upon  angle 
bars  10  secured  to  the  side  walls  of  the  tank 
B.  Each  grate  section  C  preferably  com- 
prises a  flat  marginal  bar  11  bent  to  form  a  100 
rectangular  frame,  and  a  series  of  trans- 
verse and  longitudinal  grate  bars  secured  to 
said  frame. 

13  designates  a  manifold  located  adjacent 
to  one  side  of  the  taak,  and  15  designates  105 
branch  pipes  leading  from  said  manifold. 


1,168,780 


Each  branch  pipe  preferably  consists  of  a 
number  of  pipe  sections  connected  by  means 
of  a  coupling  16  located  exteriorly  of  the 
tank,  said  sections  being  secured  to  a  side 
5  wall  of  the  tank  as  shown  in  Fig.  III.  The 
angle  bar  10  which  supports  the  different 
grate  sections  is  preferably  threaded  to  re- 
ceive the  branch  pipe  sections  and  threaded 
washers  17  are  preferably  located  between 

10  and  secured  to  the  angle  bar  10  and  a  side 
wall  of  the  tank  B.  The  branch  pipe  sec- 
tions extending  through  the  tank  are  coupled 
onto  discharge  pipes  D  by  means  of  thread- 
ed couplings  18,  see  Fig.  III. 

15  It  will  be  noted  that  the  discharge  pipes 
D  may  be  readily  secured  to  or  removed 
from  the  coupling  members  18.  Each  dis- 
charge pipe  D  is  provided  with  two  rows  of 
discharge  openings  19,  see  Figs.  VI  and  VII. 

20  20  designates  a  supply  pipe  for  conducting 
steam  to  the  manifold  13,  and  21  is  a  manu- 
allj7  operable  valve  for  opening  and  closing 
communication  between  the  steam  supply 
and  the  manifold.  A  cold  water  supply  pipe 

25  22  leading  to  the  manifold  13,  is  provided 
with  a  valve  23.  A  thermostatic  valve  24 
secured  to  the  steam  supply  pipe,  may  be 
constructed  in  any  suitable  manner  to  auto- 

•     matically  control  the  flow  of  steam  during 

30  the  pasteurizing  operation. 

25  designates  a  tube  leading  from  the 
thermostatic  valve  24  to  a  controller  tube  26 
arranged  in  the  tank  B  at  a  point  below  the 
grate  sections. 

35  In  carrying  out  my  method,  the  milk  or 
other  bottled  substance  is  placed  in  the  tank 
B,  the  bottles  being  closed  by  closures  which 
will  not  be  forced  from  the  bottles  by  such 
expansion  of  the  milk  as  occurs  during  the 

40  pasteurizing  operation.  The  tank  cover  2 
is  closed  to  prevent  the  escape  of  vapor  from 
the  tank.  The  valve  23  in  the  cold  water 
supply  pipe  is  closed  and  the  manu- 
ally operable  valve  21,  in  the  steam- 

45  supply  pipe,  is  opened  to  admit  steam  to  the 
manifold  13.  The  bottles  are  partially  sub- 
merged in  a  liquid,  preferably  water,  and 
the  steam  flowing  into  the  manifold  is  dis- 
charged through  the  discharge  pipes  D  lo- 

50  cated  below  the  bottles.  The  discharge  open- 
ings 19  in  the  discharge  pipes  are  so  ar- 
ranged that  the  steam  is  discharged  hori- 
zontally as  shown  in  Fig.  VI.  To  insure  a 
substantially  uniform  discharge  of  steam 

55  throughout  the  plane  of  the  rows  of  dis- 
charge openings  19,  the  discharge  openings 
nearest  the  steam  supply,  i.  e.  nearest  the 
manifold  13,  are  separated  from  each  other 
a  distance  greater  than  the  distance  be- 

60  tween  the  discharge  openings  near  the  closed 
end  of  the  discharge  pipe.    The  relative  po- 
sitions of  the  unequally  spaced  discharge 
openings  is  shown  in  Figs.  II  and  VI. 
The  temperature  of  the  water  is  gradually 

65  raised  by  the  steam  flowing  from  the  dis- 


charge pipes  D  and  the  steam  supply  is  au- 
tomatically controlled  by  the  thermostatic 
valve  which  closes  when  the  temperature  in 
the  tank  rises  to  a  predetermined  degree, 
which  is  usually  about  146°.  70 

At  the  beginning  of  the  pasteurizing  op- 
eration the  lower  portions  of  the  bottles  are 
heated  by  the  water  in  the  lower  portion  of 
the  tank  B,  and  the  milk  circulates  in  the 
bottles  as  previously  pointed  out.  The  cir-  75 
culation  is  finally  stopped  by  the  uniform 
heating  action  of  the  hot  vapor  rising  from 
the  water,  the  vapor  being  utilized  to  heat 
the  upper  portions  of  the  bottles  which  are 
not  submerged,  and  after  about  20  minutes  go 
the  temperature  is  substantially  uniform 
throughout  the  tank  and  it  is  maintained  at 
a  predetermined  degree  for  any  desired 
length  of  time. 

After  the  pasteurizing  operation  the  man-  35 
ually  operable  valve  21  in  the  steam  supply 
pipe,  is  closed  to  shut  off  the  steam,  and  the 
valve  23  in  the  cold  water  supply  pipe  22  is 
opened  to  admit  water  to  the  manifold  13. 
The  bottled  substance  is  gradually  cooled  by  90 
the  cold  water  which  rises  gradually  in  the 
tank  and  during  this  cooling  operation  the 
cream  gradually  rises  to  the  upper  ends  of 
the  bottles.      The   water    finally    overflows 
through  a  discharge  opening  30  and  through  95 
a  pipe  31  leading  from  said  opening.     It 
will  be  noted  that  the  discharge  opening  30    - 
is  so  located  that  the  water  cannot  rise  to  a 
point  above  the  upper  ends  of  the  bottles,  the 
object    being    to    prevent    the    cold  water,  100 
(which  may  be  in  an  unsanitary  condition) 
from  collecting  on  the  upper  ends  of  the 
bottles    where    it    may    accidentally    leak 
through  the  bottle  closures. 

To  provide  for  the  overflow  of  liquid  when  105 
the  substance  to  be  pasteurized  is  contained 
in  small  bottles  (see  dotted  lines  Fig.  II) 
the  tank  is  preferably  provided  with  an  over- 
flow opening  32  and  a  discharge  pipe  33 
leading  from  said  opening.    The  valves  34  no 
and  35  in  the  discharge  pipes  31  and  33  are 
closed  during  the  pasteurizing  operation. 

After  the  temperature  drops  to  the  de- 
sired degree,  the  water  is  drained  from  the 
tank  through    a    drain  pipe   36    shown  in  115 
Fig.  II. 

37  designates  a  valve  for  opening  and  clos- 
ing the  drain  pipe.  This  valve  may  be  closed 
before  all  of  the  water  escapes  from  the 
tank,  thereby  leaving  a  quantity  of  water  to  120 
be  used  as  a  heating  medium  during  a  sub- 
sequent pasteurizing  operation. 

I  claim: — 

1.  The  method  of  pasteurizing  which 
comprises  placing  the  substance  to  be  pas-  125 
teurized  in  containers,  placing  said  contain- 
ers in  a  tank  and  introducing  liquid  into 
said  tank  so  that  the  lower  portions  of  the 
containers  are  submerged  in  said  liquid, 
heating  said  liquid  to  produce  a  hot  vapor  130 


1,168,788 


which  surrounds  the  upper  portions  of  the 
containers,  and  closing  said  tank  to  confine 
the  hot  vapor. 

2.  The    method    of    pasteurizing    which 
6  comprises  placing  the  substance  to  be  pas- 
teurized in  containers,  placing  said  contain- 
ers in  a  tank  and  introducing  liquid  into 
said  tank  so  that  the  lower  portions  of  the 
containers   are   submerged   in   said    liquid, 

10  heating  said  liquid  to  produce  a  hot  vapor 
which  surrounds  the  upper  portions  of  the 
containers,  and  closing  said  tank  to  confine 
the  hot  vapor,  and  thereafter  cooling  the 
pasteurized  substance  by  introducing  a 

15  cooler  liquid  into  said  tank  to  almost  com- 
pletely submerge  the  containers,  the  upper 
ends  of  the  containers  being  exposed  above 
the  surface  of  said  liquid. 

3.  The  method  which  comprises  heating 
20  bottled  milk  for  the  purpose  described,  and 

thereafter  gradually  cooling  it  by  first  cool- 
ing the  lower  portions  of  the  bottles  and 
then  gradually  cooling  the  upper  portions 
of  the  bottles. 

26  4.  The  method  which  comprises  heating 
bottled  milk  for  the  purpose  described,  and 
thereafter  cooling  it  by  subjecting  the  hot 
bottles  to  the  action  of  a  cooler  fluid  which 
primarily  surrounds  the  lower  portions  of 

80  the  bottles  and  then  gradually  rises  to  a 
plane  near  the  upper  ends  of  the  bottles. 

5.  The  method  which  comprises  heating 
bottled  milk  in  a  pasteurizing  tank,  and 
thereafter  cooling  the  milk  by  gradually  in- 

**  troducing  a  comparatively  cool  liquid  into 
said  tank  so  that  said  liquid  will  primarily 
surround  the  lower  portions  of  the  bottles 
and  then  gradually  rise  to  a  level  near  the 
upper  ends  of  said  bottles. 


6.  The    method    of    pasteurizing    which  40 
comprises  placing  the  substance  to  be  pas- 
teurized in  containers,  placing  said  contain- 
ers in  a  tank  and  introducing  liquid  into 
said  tank  to  submerge  the  lower  portions  of 
the  containers  in  said  liquid,  heating  the  45 
liquid  to  gradually  heat  the  containers,  and 
thereafter  gradually  cooling  the  containers 
by  gradually  introducing  a  cooler  liquid  into 
the  tank  so  that  the  cool  liquid  will  pri- 
marily surround  the  lower  portions  of  the  50 
partially    submerged    containers    and    then 
gradually  rise  to  a  level  near  the  upper  ends 

of  said  containers. 

7.  The    method    of    pasteurizing    which 
comprises,  placing  the  substance  to  be  pas-  55 
teurized   in   containers,   heating  the   lower 
portions  of  the  containers  to  cause  the  sub- 
stance to  circulate  therein,  and  thereafter 
stopping  the  circulation  by  subjecting  the 
entire  surfaces  of  the  containers  to  the  ac-  80 
tion  of  a  heating  medium  which  is  substan- 
tially uniform  in  temperature  at  all  points 
throughout  the  outer  surface  of  the  con- 
tainers. 

8.  The    method    of    pasteurizing    which  65 
comprises  placing  bottled  milk  in  a  tank, 
heating  a  liquid  in  the  lower  portion  of  said 
tank  to  primarily  heat  the  lower  portions  of 
the  bottles,  thereby  causing  the  milk  to  cir- 
culate in  the  bottles,  and  causing  the  upper  70 
portions  of  the  bottles  to  be  subjected  to  the 
heat  of  the  vapor  which  rises  from  the  liquid 

in  said  tank. 

L.  J.  CRECELIUS. 

In  the  presence  of — 
E.  K.  CLARK, 

A.  J.  McCATTLEY. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents, 

Washington,  D.  C," 


"P. 


N.  J.  NIELSEN. 
METHOD  AND  MEANS  FOR  THE  TREATMENT  OF  FLUIDS  CONTAINING  FAT  GLOBULES, 

CASEIN,  AND  SUGAR. 
APPLICATION   fILED   FEB.  27,  1914. 

1,168,833. 


Patented  Jan.  18, 1916. 


Fig.  2. 


TUB  COLUMBIA   PLANOatAM   CO..  WASHINGTON.   D.   C. 


UNITED  STATES  PATENT  OFFICE. 


NIELS  JONAS  NIELSEN,  03?  AARHUS,  DENMABK. 

METHOD  AND  MEANS  FOB  THE  TREATMENT  OF  FLUIDS  CONTAINING  TAT  GLOBULES, 

CASEIN,  AND  SUGAB. 


1,168,823. 


Specification  of  Letters  Patent.          Patented  Jan.  18, 1916. 

Application  filed  February  27, 1914.    Serial  No.  821,462. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  NIELS  JONAS  NIELSEN, 
subject  of  the  Kingdom  of  Denmark,  resid- 
ing at  No.  15  Fredenksgade,  Aarhus,  Den- 
5  mark,  have  invented  certain  new  and  useful 
Improvements  in  Methods  and  Means  for 
the  Treatment  of  Fluids  Containing  Fat 
Globules,  Uasem,  and  tougar,  of  which  the 
following  is  a  specification. 

10  My  invention  consists  of  a  method  for  the 
treatment  of  milk,  cream  and  similar  fluids 
containing  fat  giobuies,  casein  and  lactine 
and  of  the  means  necessary  for  the  applica- 
tion of  the  treatment. 

15  By  the  application  of  the  method  a  double 
advantage  is  obtained,  viz.  a  complete  ster- 
ilization of  the  fluid  as  all  living  organisms 
are  killed,  and  further  a  certain,  more  or  less 
considerable  change  of  consistency  of  the 

20  fluid  which  is  obtained  thereby  that  the  state 
of  the  fat  globules  and  the  lactine  is  changed 
during  the  treatment. 

By  the  already  known  methods  of  steriliz- 
ing fluids  containing  fat  globules  and  casein 

25  ib  found  the  drawback  that  the  state  of  the 
fat  globules  and  the  lactine  cannot  be  pre- 
determined during  and  after  the  treatment, 
as  the  fat  globules,  if  they  are  heated  under 
pressure  to  110°  C.  and  thereafter  exposed 

30  to  a  considerably  lower  pressure,  will  burst, 
while  the  lactine  when  heated  to  a  tempera- 
ture of  about  128°  C.  will  change  its  state 
and  bring  about  a  coloring  and  a  disagree- 
able taste  of  the  fluid. 

35  By  the  present  invention  one  is  able  com- 
pletely to  control  the  state  of  the  fat  glob- 
ules and  the  lactine  during  and  after  the 
treatment  partly  by  maintaining  a  fixed  re- 
lation between  the  pressures  of  the  fluid  dur- 

40  ing  the  heating  and  cooling  process  and  a 
fixed  relation  between  the  temperature  be- 
fore the  cooling  and  the  pressure  under 
which  the  latter  takes  place,  partly  by  cool- 
ing the  fluid  during  the  heating  process  a 

45  great  number  of  times  with  short  intervals 
and  by  heating  it  during  the  cooling  process 
in  a  similar  manner. 

In  the  drawing  are  illustrated  the  means 
for  carrying  out  the  method  in  question. 

50  Figure  1  shows  an  apparatus  having  the 
same  pressure  in  the  heater  and  the  cooler. 
Fig.  2  shows  an  apparatus  having  the  same 
or  different  pressures  in  the  heater  and 
cooler.  Fig.  3  shows  an  apparatus  as  in  Fig. 


2  but  with  modifications  respecting  heating  55 
and  cooling. 

The  apparatus  shown  in  Fig.  1  consists 
of  a  pipe  1  leading  from  a  forciiig-pump  or 
an  elevated  reservoir  to  a  chamber  2.  k  rom 
this  chamber  a  spiral  tube  3  which  is  ar-  60 
ranged  in  a  closed  reservoir  4  containing 
heated  water  or  steam  leads  a  pipe  a  having 
a  pressure  gage  6  and  being  connected  witn 
a  circulation  pump  7,  the  latter  being  by 
means  of  a  pipe  &  connected  with  the  ciiam-  65 
ber  2.  From  the  pipe  5  another  pipe  9  hav- 
ing a  thermometer  10  leads  to  a  mixing 
chamber  11,  the  latter  being  connected  witn 
pipe  13  by  means  of  a  spiral  tube  12,  tube 

12  being  irrigated  by  water  from  pipe  22  70 
and  the  pipe  13  having  a  pressure  gage  14. 
The  pipe  13  leads  to  a  circulating  pump  15 
which  by  means  of  a  pipe  10  is  connected 
with  the  mixing  chamber  11.    From  the  pipe 

13  a    pipe    17    having    a    thermometer    18  75 
leads  to  a  control- vahe  19  with  a  spring  or 
weight  21  and  provided  with  a  pipe  20. 

Ihe  above  described  apparatus  works  in 
the  following  manner:  Ihe  valve  19  is  load- 
ed so  that  a  certain  pressure  of  the  fluid  in  80 
the  spiral  tube  12  may  be  obtained,  the  said 
pressure — dependent  upon  the  resistance  in 
the  pipes  and  the  capacity  of  the  pumps  7 
and  11 — standing  in  a  definite  relation  to 
the  pressure  in  the  spiral  tube  3,  but  being  85 
always  lower  than  this.  The  fluid  which  is 
to  be  treated  is  led  in  cold  state  through  the 
pipe  1  into  the  chamber  2  and  from  here 
farther  through  the  spiral  tube  3,  in  which 
it  is  heated,  to  the  pipe  5.  From  here  a  90 
part  of  the  fluid  passes  through  the  pipe  9 
to  the  chamber  11,  while  another  part  passes 
through  the  pipe  5  to  the  pump  7,  which 
forces  the  fluid  through  the  pipe  8  into  the 
chamber  2.  The  heated  fluid  will  here  meet  95 
the  cold  fluid  coming  from  the  pipe  1  and 
mix  with  it.  The  hot  fluid  will  thereby  be 
suddenly  cooled  and  the  cold  fluid  be  sud- 
denly heated.  The  fluid  thereafter  passes 
on  to  the  heater  3.  A  quantity  of  fluid  is  100 
thus  continually  supplied  through  the  pipe 
1  and  a  similar  quantity  of  fluid  passes 
through  the  pipe  9.  At  the  same  time  a 
considerably  bigger  quantity  of  fluid  is  cir- 
culating through  the  heater  3  and  the  pump  105 
7,  the  fluid  being  for  every  circulation  heat- 
ed in  the  neater  3  and  cooled  in  the  cooling 
chamber  2.  The  heated  fluid  led  to  the 


1,168,823 


chamber  11  is  forced  from  here  through  the 
spiral  tube  12  which  is  irrigated  with  cold 
water  supplied  through  pipe  22  or  kept 
cooled  by  other  means.  The  spiral  tube  12 
5  leads  to  the  pipe  13  and  through  the  latter 
the  fluid  passes  one  part  to  the  pipe  17  and 
another  part  to  the  pump  15  the  latter  being 
by  means  of  the  pipe  16  connected  with  the 
chamber  11.  Here  a  similar  process  takes 

10  place  as  in  the  heater,  the  cold  fluid  from 
the  pipe  16  being  mixed  in  the  chamber  11 
with  the  hot  fluid  from  the  pipe  9,  the  cold 
fluid  being  thereby  suddenly  heated  and  the 
hot  fluid  suddenly  cooled.  The  fluid  passes 

15  then  through  the  pipe  17  to  the  valve  19 
and  from  here  through  the  pipe  20  to  a 
reservoir.  In  the  chamber  2  the  hot  fluid 
coming  from  the  tube  5  will  mix  with  the 
cold  fluid  supplied  from  the  tube  9,  thereby 

20  a  sudden  heating  of  the  cold  fluid  and  a 
corresponding  cooling  of  the  hot  fluid.  In 
the  chamber  11  the  cold  fluid  supplied  from 
the  tube  13  will  in  a  similar  manner  mix 
with  the  hot  fluid  supplied  from  the  tube  9, 

25  so  that  the  cold  fluid  is  suddenly  heated  and 
the  hot  fluid  suddenly  cooled.  This  is  of  the 
greatest  importance  both  to  the  steriliza- 
tion of  the  fluid  and  to  the  consistency  of 
the  substances  contained  in  the  fluid. 

30  The  apparatus  shown  in  Fig.  2  is  made 
with  some  modifications,  the  mixing  cham- 
bers 2  and  11  being  made  as  injectors  with 
means  for  adjusting  a  movable  piece  at  the 
end  of  the  pipe  9  so  as  to  vary  the  injector 

35  effect.  By  this  arrangement  the  pump  15 
may  in  certain  cases  be  omitted,  and  the 
difference  of  pressure  between  the  fluid  in 
the  heater  and  in  the  cooler  may  be  kept 
greater.  These  differences  in  pressure  and 

40  temperature  are  important  since  they  cause 
the  more  or  less  complete  bursting  of  the  fat 
globules,  it  being  desirable  for  the  subsequent 
employment  of  the  fluid  for  certain  purposes 
that  the  fat  globules  shall  be  bursted. 


la  Fig.  3  the  apparatus  is  built  as  in  Fig.  45 

2  but  with  an  alteration  of  the  heating  tube 

3  and  the  cooling  tube  12,  in  this  figure 
the  circulating  pipes  5  and  13  issue  from 
the  spiral  tubes  3'  and  12'  in  such  a  manner 
that  the  latter  are  elongated  a  certain  dis-  §0 
tance  before  they  are  connected  with  the 
pipes  9  and  17. 

Having  now  particularly  described  and 
ascertained  the  nature  of  my  said  invention 
I  declare  that  what  I  claim  is :  55 

1.  The  method  of  treating   liquids  con- 
taining fat  globules,  casein  and  lactine,  con- 
sisting in  circulating  two  bodies  of  the  liq- 
quid  in  closed  circuits  maintaining  the  pres- 
sure and  temperature  of  the  liquid  in  one  of  60 
said  circuits  above  the  pressure  and  tem- 

Serature  in  the  other  of  said  circuits,  intro- 
ucing  said  liquid  into  said  circuit  having 
the  higher  temperature,  leading  liquid  from 
said  last  mentioned  circuit  into  said  cooler  65 
circuit,  and  discharging  liquid  from  said 
cooler  circuit,  the  circulation  in  said  two 
circuits  being  maintained  at  high  speed,  and 
the  relative  pressures  and  temperatures  be- 
ing   such    that    the    fat    globules    will    be  70 
bursted. 

2.  An  apparatus  for  treating  liquids  con- 
taining fat  globules,  casein  and  lactine,  com- 
prising in  combination  two  closed  circuits 
for  the  liquid,  means  for  circulating  the  liq-  75 
uid  in  said  circuits,  means  for  heating  one 
circuit  and  cooling  the  other  circuit,  means 
for  leading  liquid  into  the  heated  circuit, 
means  for  leading  liquid  from  the  heated 
circuit  to  the  colder  circuit,  means  for  dis-  80 
charging   liquid   from  said   colder   circuit. 
and  means  for  intimately  mixing  the  liquid 

in  said  circuits  with  the  liquid  introduced 
thereinto. 

In  witness  whereof  I  have  hereunto  set  85 
my  hand. 

NIELS  JONAS  NIELSEN. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "  Commissioner  of  Patents 

Washington,  D.  C." 


:8  £  ill 


p 


I,  13\,  3SG, 


A.  E.  BATTLE. 

APPARATUS  FOR  USE  IN  AND  IN  CONNECTION  WITH  ELECTROLYTIC  PROCESSES. 
APPLICATION    FILED    MAY  24.  1915. 


1,191,386. 

/    *    . 


Patented  July  18, 1916. 


f- 

f 

;  . 

* 


e,  ^ 


l 

JL- 


-v  --  v-- 


Kb 


ran 


h— < 


J 


^ 

/ 

^   5 

0 

'/ 

5 

f 

0 

— 

f 

0  0 

0 
0 

| 

?'• 

/ 

\ 

a 

| 

^ 

/     \ 

? 

^    O    o  TS"  o 

^ 

^ 

1 

HOTTED  STATES  PATENT  OFFICE. 


ALBERT  ERNEST  BATTLE,  OF  ALDGATE,  LONDON,  ENGLAND. 
APPARATUS  FOR  USE  IN  AND  IN  CONNECTION  WITH  ELECTROLYTIC  PROCESSES. 


1,191,386. 


Specification  of  Letters  Patent.          Patented  July  18,  1916. 

Application  filed  Hay  24, 1915.     Serial  No.  30,227. 


To  all  whom  it  may  concern  : 

Be  it  known  that  I,  ALBERT  ERNEST  BAT- 
TLE, subject  of  George  V,  King  of  Great 
Britain  and  Ireland,  and  residing  at  Newlyn 
5  House,  4  and  5  High  street,  Aldgate,  in  the 
county  of  London,  England,  have  invented 
certain  new  and  useful  Improvements  in 
Apparatus  for  Use  in  and  in  Connection 
with  Electrolytic  Processes,  of  which  the 

jO  following  is  a  specification. 

This  invention  is  concerned  with  appa- 
ratus for  handling  work  in  the  form  of  thin 
sheets  or  plates,  in  various  electrolytic  and 
similar  processes,  such  as  the  electro-deposi- 

15  tion  of  metal  on  to  such  surfaces,  the  re- 
moval o.f  a  surface  metal  from  thin  sheets, 
as  for  instance  tin  from  tinned  plate  and  the 
cleaning  or  pickling  of  metal  sheets  by  an 
electrolytic  or  chemical  process. 

20  According  to  this  invention  the  sheets  are 
fed  into  and  out  of  the  electrolyte  or  solu- 
tion through  a  slit  or  opening  or  elongated 
valve  by  means  of  rollers  or  similar  means, 
so  that  the  sheets  enter  or  leave  the  vat,  as 

26  the  case  may  be,  below  the  level  of  the  solu- 
tion. The  rollers  and  slits  are  arranged  so 
that  the  path  of  the  sheets  or  plates  can  be 
continuous  through  a  series  of  vats,  in  which 
such  operations  as  pickling,  washing  electro- 

80  depositing  and  the  like  may  be  carried  out. 
Thus,  if  this  path  is  horizontal,  the  sheets  or 
plates!  will  enter  and  leave  the  various  vats 
through  slits  in  the  ends  of  the  vats.  If  the 
path  is  a  vertical  one,  the  various  vats  may 

86  be  placed  one  above  the  other  and  the  sheets 
or  plates  may  enter  through  slits  in  the  bot- 
tom and  leave  at  the  open  top  of  the  vat. 
Of  course  the  direction  may  be  reversed  and 
the  sheets  made  to  enter  at  the  top  and  leave 

40  by  the  slit  at  the  bottom. 

In  order  that  my  invention  may  be  clearly 
understood  and  readily  carried  into  effect,  I 
will  proceed  to  describe  one  form  of  it  with 
reference  to  the  accompanying  dra wings,  in 

46  which  like  letters  of  reference  indicate  like 
parts  in  all  the  views. 

Figure  1  shows  in  elevation  an  arrange- 
ment of  vats  adapted  for  a  series  of  electro- 
plating operations.  Fig.  2  is  a  plan  of  Fig. 

60  1.  Fig.  3  shows  in  broken  plan  a  vat  having 
valves  provided  with  flaps  for  preventing 
escape  of  the  solution  through  the  slits  while 
the  sheets  are  under  treatment  in  the  vat. 
Fig.  4:  is  a  section  on  line  A — A  of  the  left- 

86  hand  end  of  Fig.  3.  Fig.  5  is  a  section  on 
line  B— B  of  Fig.  3.  Fig.  6  shows  in  hori- 


zontal section  a  portion  of  a  vat  having  a 
modified  form  of  valve,  and  Fig.  7  is  a  simi- 
lar view  illustrating  a  further  modified  form 
of  valve.    Fig.  8  shows  in  vertical  section  a   go 
vat  having  a  horizontal  roller  for  support- 
ing the  thin  sheets,  also  springs  for  keeping 
the  vertical  rollers  in  close  engagement  with 
the  thin  sheets.      Fig.   t)   shows  in   broken 
horizontal  section  a  vat  constructed  so  that  65 
two   lines   of    work    can    be    passed    there- 
through.    Fig.  10  shows  in  broken  plan  a 
portion  of  a  vat  with  means  for  driving  the 
rollers.    Fig.  11  shows  in  plan  a  portion  of  a 
vat  designed  for  treating  one  side  only  of   70 
the  thin  sheets. 

In  carrying  out  this  invention,  the  vat  is 
provided  at  each  end  with  a  slit  or  slot  « 
combined  with  suitable  means  for  rendering 
it  liquid-tight  when  the  thin  sheets  are  un-  75 
der  treatment  in  the  vat.  Such  means  may 
comprise  flexible  flaps  b  covering  the  slit 
qr  slot  a,  as  shown  in  Figs.  1,  2,  3,  4,  5, !),  10, 
and  11,  or  flaps  d  and  rollers  (,•,  as  shown  in 
Fig.  C,  or  rollers,  c,  only,  as  shown  in  Fig.  7.  80 

The  rollers  for  feeding  the  thin  sheets 
through  the  vats  are  shown  at  c,  and  are 
arranged  to  be  in  close  contact  with  one  an- 
other when  there  is  no  thin  sheet  between 
them,  as  shown  clearly  in  Fig.  8.  The  rollers  85 
c  Figs.  (I  and  7,  are  similarly  arranged,  as 
also  art  the  flaps  &,  see  Fig.  5.  Thus,  when 
the  thin  sheets  enter  between  the  flaps  or 
rollers,  as  the  case  may  be,  they  press  tightly 
upon  the  same  and  thereby  make  a  close  90 
joint. 

;  The  nose  portion  i1  of  the  flaps  is  so  di- 
mensioned as  to  cover  an  appreciable  area 
of  the  thin  sheets  in  order  to  make  a  more 
efficient  joint.  95 

Preferably,  the  flaps  are  made  of  rubber, 
and  the  rollers  are,  in  some  cases,  covered 
with  the  same  nmterial. 

Where  flaps  are  employed  to  make  the 
joint  their  nose  portion  &'  is  directed  along  100 
the  line  of  motion  of  the  thin  sheets;  this 
will  be  understood  on  reference  to  the  ar- 
rows shown  in  the  drawings.    The  flaps  are 
also  preferably  curved   at  their  mouth  or 
entrance  end,  as  shown  in  the  drawings,  so  1°5 
as  not  only  to  facilitate  the  entry  of  the 
thin  sheets  between  them,  but  also  to  insure 
that  their  mutually  opposed  faces  shall  not 
be  suddenly  opened,  but  only  gradually  so, 
as  the  thin  sheets  travel  forward.     In  this  110 
way,   any   undue  escape   of  liquid   is  pre- 
vented.    ThuSj   non-continuous  lengths  of 


1,191,386 


work  are,  by  means  of  any  of  the  forms  of 
valve  above  described,  enabled  to  be  passed 
through  the  vnt  without  any  harmful  loss 
of  solution.  Such  valves  have  proved  to  be 
•5  very  efficient  and.  moreover,  owing  to  their 
large  wearing  surface,  very  durable. 

The  arrangement  of  the  vats  /,  g,  A,  j, 
indicated  in  Figs.  1  and  -2,  is  suitable  for  a. 
series  of  operations  such  as  pickling  (elec- 

10  trolytic  or  chemical),  washing  after  pickling, 
electro-depositing,  and  cleaning  after  elec- 
tro-depositing, respectively.  In  this  arrange- 
ment the  sheets  or  plates  k  are  shown  fol- 
. lowing  a  horizontal  path  through  the  sev- 

15   era  I  vats,  being  passed  along  by  the  rollers  e 
and  entering  and  leaving  the  vats  below  the 
.     level  of  the  liquid. 

The  flaps  1>  can  be  made  from  a  strip  of 
rubber,  rubber  insertion  or  similar  material 

20  of  a  length  about  equal  to  the  depth  of  the 
val.  The  bottom  of  this  strip  is  fastened 
flat  against  the  end  of  the  vat  covering  the 
slit  as  shown  at  l>".  Figs.  4  and  5,  and  the 
strip  is  then  drawn  in  so  as  to  form  the  nose 

25  or  fold  f/  along  its  center  line.  AVhen 
drawn  in  enough  to  give  sufficient  bearing 
surface  to  the  folded  part,  the  side  edges  are 
fastened  to  the  end  of  the  vat  ns  shown  at 
tia.  The  rubber  strip  is  then  cut  along  the, 

30  fold  at  the  center  line  so  as  to  form  the  valve 
through  which  the  sheets  can  pass  into 
or  out  of  the  vat.  These  flaps  or  valves 
can  of  course  be  molded  of  suitable  material 
to  the  required  shape  instead  of  l>eing  made 

35   from  a  strip  of  rubber  as  above  described. 

The,  flaps  or  valves  at  the  entrance  end  of 
the  vat  are  placed  inside  so  that  the  pres- 
sure of  the  liquid  will  keep  the  two  parts 
thereof  pressed  toward  each  other  and  so 

40  make  a  watertight  joint  on  the  sheet  or  plate. 
At  th'1  other  or  exit  end  of  the  vat  they  are 
placed  outside,  and  springs  such  as  1,  (Figs. 
2,  -'i  and  !<)  are  provided  to  exert  a  pressure 
on  th'.'  two  parts  of  the  valve  greater  than 

45  that  exerted  by  the  liquid  inside,  and  so  keep 
them  pressed  toward  each  oilier  to  make  a 
watertight   joint   on    the    sheets   or   plates. 
Similar  springs  may  of  course  be  placed  on 
the  valves  at  the  entrance  end  as  shown  at  m 

60   in  Fig.  10.  to  act  in  addition  to  the  pressure 

of  the  liquid.    The,  nose  portion  of  the  flaps 

may,  if  desired,  be,  reinforced   by  strips  n 

(Figs.  :5,  0  and  10)  of  suitable  material. 

The  feed  rollers  <:  are  driven  in  any  suit- 

55  able  manner  as,  for  insfance,  by  means  of 
chains  o  and  toothed  wheels  />  driven  from 
a  shaft  y,  see  Fig.  10. 

Referring  now  to  Fig.  ('•,  the  rollers  <\ 
which  constitute  feed-rollers,  are  placed  in 

60  the'  slit  or  opening  <t  in  direct  contact  with 
the.  flaps  il  so  that  the,  latter  press  against 
them.  This  is  a  very  suitable  arrangement 
when  very  thin  sheets  are  being  handled,  as 
tjiey  then  encounter  no  obstable  to  this  pas- 

46  sage  into  or  out  of  the  vat.    In  some  cases, 


however,  when  the  rollers  are  placed  in  the 
slit  or  opening  of  the  vat,  the  flaps  may  be 
dispensed  with  as  shown  in  Fig.  7,  the  rollers 
themselves  being  then  made  to  fit  closely  at 
the  sides  and  bottom,  or  any  suitable  means 
of  packing  may  be  adopted  to  render  the 
sides  and  bottom  of  the  rollers  watertight. 

The  rollers  may  be  made  to  give  electrical 
contact  with  the  thin  sheets,  if  such  is  re- 
quired, in  any  of  the  vats,  or  they  may  be 
made  of  non-conducting  material  and  the 
electrical  contact  made  by  other  suitable 
means. 

Arrangements  may  be  made  to  keep  the 
rollers  pressed  together  by  springs  /-,  Fig.  8, 
or  other  suitable  means.  The  rollers  may 
thus  be  used  to  press  on  and  level  the  de- 
posited  metal  in  the  plating  vat.  Revolving 
and  sliding  brushes  may  be  arranged  to  work 
on  the  surfaces  of  the  sheets  as  they  are 
passeil  along  by  the  rollers. 

To  assist  in  keeping  the  sheets  or  plates 
in  the  correct  path  and  to  take  the  weight 
of  them,  small  rollers  such  as  the  V-shaped 
one  s  shown  in  Fig.  8,  may  be  fitted. 

It  is  an  advantage  to  be  able  to  treat  <>ne 
side  only  of  the  metal  sheets,  as  for  instance 
in  electro-deposited  tinned  plate,  where  no 
tin,  or  only  a  very  slight  deposit  may  he 
wanted  on  one  side  and  a  good  deposit  on  the 
other.  This  may  easily  be  done  according 
to  my  invention  by  blocking  off  either  en- 
tirely or  partially  one  side  of  the  sheets  from 
electrolytic  action.  Fig.  11  shows  how  this 
may  be  simply  arranged  for  by  providing 
one  of  the  flaps  b  with  an  extension  I>4  ex- 
tending up  to  the  first  inside  roller  e.  The 
flap  would  be  jointed  to  the  bottom  of  the 
vat  so  that  no  liquid  could  get  in  behind  it. 
Similar  extended  flaps  would  be  fitted  be- 
tween  the  sets  of  rollers  a  portion  of  one  of 
these  being  indicated  at  t.  Magnets  u  may 
l>e  placed  behind  these  extended  flaps  so  that 
the  sheets  are,  by  the  attraction  exerted  bv 
the  magnets,  kept  in  close  contact  with  the 
flaps  and  thereby  exclude  the  liquid. 

»•  shows  a  backing  for  the  extended  flaps. 

It  is  obvious  that  any  number  of  lines 
of  work  may  be  passed  through  the  vats  if 
the  latter  are  made  wide  enough.  They  may 
all  pass  in  the  same  or  in  opposite  direc- 
tions, as  desired,  with  independent  sets  of 
rollers  or  the  rollers  may  be  arranged  to  pass 
alternate  lines  in  alternate  directions,  as 
shown  in  Fig.  y. 

The  anodes  may  also  be  made  to  pass 
through  rollers,  slits  and  valves  in  the  same 
way  as  the  sheets  or  cathodes  either  in  the 
same  or  in  opposite  direction.  By  this  means 
the  tin  from  a  tinned  plate  made  by  the 
usual  method  of  dipping  in  molten  tin  may 
bo  entirely  or  partially  removed  and  de- 
posited on  to  other  sheets. 

1  claim: — 

1.  In  electrolytic  ..pparatus  for  treating 


1,101,386 


disconnected  sheet  members,  a  vat  adapted 
to  contain  licjuid  and  having  an  elongated 
opening,  selr-closing  (laps  covering  said 
opening,  feed-rollers  without  and  within  the 
5  vat,  means  for  keeping  the  feed-rollers  in 
driving  contact  with  the  sheet  members,  and 
means  for  driving  the  feed-rollers. 

2.  In  electrolytic  apparatus  for  treating 
,  disconnected  sheet  members,  a  vat  adapted 

10  to  contain  liquid  and  having  an  elongated 
opening  at  each  end,  self-closing  flaps  cover- 
ing said  openings,  feed  rollers  without  and 
within  the  vat,  means  for  keeping  the  feed- 
rollers  in  driving  contact  with  the  sheet 

15  members,  and  means  for  driving  the  feed- 
rollers. 

3.  In  apparatus  for  use  in  handling  sheets 
in  and  in  connection  with  electrolytic  and 
similar  processes,  a  vat  adapted  to  contain 

£0  solution  and  having  an  elongated  opening  at 
each  end,  and  flaps  and  rollers  closing  said 
openings,  said  flaps  being  adapted  to  press 
upon  said  rollers. 

4.  In  apparatus  for  use  in  handling  sheets 
25  i.i  and  in  connection  with  electrolytic  and 

similar  processes,  a  vnt  adapted  to  contain 
solution  and  having  an  elongated  opening 
at  each  end,  and  rollers  closing  said  open- 
ings. 

30  ">.  In  apparatus  for  use  in  handling  sheets 
in  and  in  connection  with  electrolytic  and 
similar  processes,  a  vat  adapted  to  contain 
solution  and  having  an  elongated  opening 
through  which  the  sheet  can  pass,  Haps  cov- 

35  ering  said  opening,  one  of  said  flaps  having 
an  extended  portion  b4  for  shielding  one 
side  of  .said  sheets  from  electrolytic  or  chemi- 
cal action  while  they  are  in  motion  through 
the  vat. 

40  0.  In  apparatus  for  use  in  handling  sheets 
in  and  in  connection  with  electrolytic  and 
similar  processes,  a  vat  adapted  to  contain 
solution  and  having  an  elongated  opening 
through  which  the  sheets  can  pass,  flaps  cov- 

4'5  ering  said  opening,  one  of  said  flaps  having 
an  extended  portion  such  as  b*  for  shield- 


ing one  side  of  said  sheets  from  electrolytic 
or  chemical  action  while  they  are  in  motion 
through  the  vat,  and  electrical  means  for 
maintaining  the  sheets  in  close  engagement  50 
with  said  extended  portion. 

7.  In  electrolytic  apparatus  for  treating 
disconnected  sheet  members,  a  vat  adapted 
to  contain  liquid  and  having  an  elongated 
opening    at    each    end,  Haps  covering  said  55 
openings,  springs  for  pressing  said  flaps  into 
close  contact  with  the  sheet  members,  feed- 
rollers  without  and  within  the  vat,  means 
for  keeping  the  feed-rollers  in  driving  con- 
tact with  the  sheet  members,  and  means  for  60 
driving  the  feed-rollers. 

8.  In  electrolytic  apparatus  for  treating 
disconnected  sheet  members,  a  vat  adapted 
to  contain  liquid  and  having  an  elongated 
opening,  flaps  covering  said  opening,  and  65 
means     for     feeding     the    sheet     members 
through  the  vat  so  constructed  and  arranged 
that  they  cause  the  sheet  members  to  be  fed 
independently  of  one  another. 

0.  Iii  electrolytic  apparatus  for  treating  70 
disconnected  sheet  members,  a  vat  adapted 
to  contain  liquid  and  having  an  elongated 
opening.  Haps  covering  said  opening,  and 
means  within  the  vat  for  feeding  the  sheet 
members  therethrough  so  constructed  and  75 
arranged  that  they  cause  the  sheet  members 
to  be  fed  independently  of  one  another. 

10.  In  electrolytic  apparatus  for  treating 
disconnected  sheet  members,  a  vat  adapted 
to  contain  liquid  and  having  an  elongated  80 
opening,  flaps  covering  said  opening,  and 
feed  rollers  within  the  vat  for  feeding  the 
sheet  members  therethrough  so  constructed 
and  arranged  that  they  cause  the  sheet  mem- 
bers to  be  fed  independently  of  one  another.  85 

In  witness  whereof  I  have  hereunto  set 
my  hand,  in  the  presence  of  two  witnesses. 

ALBERT  ERNEST  BATTLE. 

Witnesses : 

JOHN  FRANK  BONIFACE, 
W.  E.  YOUNG. 


TV 


376 


H.  M.  RUDD. 
COMBINED  PASTEURIZING,  HOLDING,  AND  COOLING  MEANS. 

APPLICATION    FILED   DEC.  II,  1915. 

1,214,376. 


Patented  Jan.  30, 1917. 

2  SHEETS-SHEET  I. 


>,  V 


H.  M.  RUDD. 
COMBINED  PASTEURIZING,  HOLDING,  AND  COOLING  MEANS. 

APPLICATION    FILED   DEC.  II,  1915. 

1,214,376.  Patented  Jan.  30, 1917. 


2  SHEETS— SHEET  2. 


UNITED  STATES  PATENT  OFFICE. 


HENRY  M.  RUDD,  OF  LOS  ANGELES,  CALIFORNIA. 
COMBINED  PASTEURIZING,  HOLDING,  AND  COOLING  MEANS. 

1 ,214,376.  specification  of  Letters  Patent.       Patented  Jan.  3Q,  1917. 

Application  filed  December  11,  1915.     Serial  No.  67.288.  •: 


To  all  whom  it  may  concern: 

Be  it  known  that  I.  HENRT  M.  RUDD,  a 
citizen  of  the  United  States,  residing  at  Los 
Angeles,  in  the  county  of  Los  Angeles  and 
5  State  of  California,  have  invented  a  new 
and  useful  Improvement  in  Combined  Pas- 
teurizing, Holding,  and  Cooling  Means,  of 
which  the  following  is  a  specification. 

My    invention     relates    to    pasteurizing 
I?  mechanism  for  use  in  dairies  and  like  places 
and  particularly  to  a  form  of  device  which 
includes   in    addition   to   the    pasteurizing 
means,  means  for  temporarily  storing  and 
holding  the  milk  or  liquid  and  subjecting 
35  the  Siiine  to  a  slightly  reduced  temperature 
than    that    employed    in    the    pasteurizing 
process,   and    also   means    for   cooling   the 
liquid  after  a  predetermined  length  of  time. 
All  of  the  elements  above  enumerated  are 
20  incorporated  in  the  device  hereinafter  de- 
scribed and  they  are  arranged  in  compact 
form  and  are  readily  accessible  for  the  pur- 
pose of  cleaning,  etc. 

It  is  necessary  that  the  several  elements 

25  employed  in  a  device  of  this  kind  should  be 

easily    disassembled    for    the    purpose    of 

sterilization  after  each  operation,  and  in  my 

invention  each  of  the  elements  is  suspended 

or   otherwise   held   loosely    in   position   in 

3J  such  a  manner  that  it  may  be  individually 

displaced    from   the    assembled   mechanism 

and  separately  cleaned  or  sterilized. 

Heretofore  the  pasteurizing  process  has 
only  occasionally  been  employed  by  the 
'  small  dairies  because  of  the  prohibitive  price 
of  the  modern  pasteurizing  mechanism 
which  involves  the  use  of  large  machine 
operated  plants,  requiring  either  electricity 
or  engine  for  supplying  power  to  the  mecha- 
''  nism.  It  has  also  been  the  practice  hereto- 
fore to  embody  the  pasteurizing,  storing  and 
cooling  of  the  milk  in  separate  processes  and 
by  separate  mechanisms.  In  my  device,  as 
hereinbefore  stated  all  of  these  operations 
5  are  effected  in  the  single  mechanism,  which, 
being  portable,  and  relatively  small  and 
simple  in  comparison  with  the  usual 
methods  and  means,  may  be  supplied  to  the 
small  dairies  at  a  price  within  their  means, 
3  notwithstanding  the  fact  that  it  meets  all 
of  the  requirements  imposed  by  recent  legis- 
lation for  the  prevention  of  supplying  im- 
pure milk. 

My  invention  is  fully  disclosed  in  the 
specifications  hereinafter  following  and  in 
the  accompanying  drawings,  in  which  simi- 


lar characters  of  reference  indicate  the  same 
parts  throughout  the  several  views,  and  in 
which—- 
Figure 1  is  a  front  elevation  of  the  as-  eo 
sembled  mechanism;  Fig.. 2  is  a  side  eleva- 
tion of  the  same;  partly  in  section ;  Fig.  3  is 
an  enlarged  sectional  elevation  of  the  upper, 
portion  of  the  pasteurizer  and  cover  there- 
for; Fig.  4  is  a  plan  of  Fig.  1;  Fig.  5  is  a   «5 
transverse  sectional  elevation  of  the  milk 
holder  and  heater ;  Fig.  6  is  a  side  elevation 
of  Fig.  5 ;  Fig.  7  is  an  elevation  of  the  lower 
portion  of  the  cooling  elements  which  is  a"lso 
typical  of  the  pasteurizer  and  with  portions  70 
thereof  shown  in  section;  Fig.  8  is  a  com- 
plete end  elevation  of  Fig.  7,  partly  in  sec- 
tion ;  Fig.  9  is  a  plan  of  Fig.  8,  partly  in  sec- 
tion and  showing  the  distributing  trough 
attached  thereto;  Fig.  10  is  an  end  elevation   76 
of  one  of  the  upper  troughs;  Fig.  11  is  an 
end  elevation  of  the  lower  trough  showing 
the  manner  of  its  suspension  from  the  cool- 
ing elements;  Fig.  12  is  a  fragmentary  side 
elevation  of  Fig.  11.  go 

A  rigid  frame  1  is  provided  for  support- 
ing all  of  the  elements  of  my  device  and  this 
frame  is  formed  of  gas  pipe,  preferably, 
with  suitable  vertical,  transverse  and  longi- 
tudinal members  secured  together  rigidly  by  85 
means  of  ordinary  pipe  fittings  of  different 
character,  depending  upon  the  number  and 
character  of  the  members  which  are  to  be 
braced  and  held  together.  The  frame  may 
be  secured  to  the  floor  by  means  of  ordinary  M 
floor  flanges  2,  or  a  cast  base  may  be  pro- 
vided for  extremely  large  devices,  and  ad- 
ditional members  may  be  added  to  the  frame 
for  convenience. 

The  top  of  the  frame  1  has  a  pair  of  for-  W 
wardly  extending  members  3  and  a  similar 
pair  of   rearwardly  extending  members  4 
which   are   horizontally    disposed   and    are 
adapted  to  form  a  support  for  the  tray  5  in 
which  is  placed  a  receiving  tank  or  recep-  100 
tacle  6  for  holding  the  supply  of  milk  and 
from  which  it  is  delivered  through  a  valve  7 
to    the    pasteurizer.      The    pasteurizer,    as       • 
shown  in  Figs.  2.  3.  7  and  8.  consists  of  a 
plurality  of  longitudinal  tubes  8  which  ter-   105 
minate  at  opposite  ends  in  vertical  members 
9  having  a  plurality  of  passages  arranged 
therein  and  separated  by  partitions  10  so  as 
to  form  a  continuous  passage  for  hot  water 
in  only  one  direction  through  the  tubes.          HO 

A  hot  water  inlet  11,  which  may  be  con- 
nected with  a  hot  water  service  pipe  or  tank, 


1,214,376 


communicates  with  the  lower  left  hand  com- 
partment or  passage  12  in  the  member  9 
and  the  water  circulates  through  the  several 
tubes  8  and  the  passages  13  in  the  members 
5  9  until  a  passage  similar  to  the  one  12  in 
the  left  hand  member  9  is  reached  when  it 
is  discharged  through  an  outlet  14.  The 
several  tubes  8  and  the  members  9  are  in- 
tegrally formed  or  secured  together  with 

10  water  tight  connections  and  joints,  and  are 
suspended  by  means  of  the  hangers  15  from 
the  forwardly  extending  frame  members  3, 
the  hangers  having  loops  16  at  the  top  for 
engaging  the  members  3  and  hooks  17  at  the 

15  bottom  which  are  hooked  into  the  eyes  18 
of  the  lugs  19  on  the  members  9,  as  shown 
in  Fig.  8.  Distributing  troughs  20  are  car- 
ried by  and  in  parallel  relation  with  the 
pasteurizer,  lugs  21  being  formed  on  the  ends 

20  22  of  the  troughs  which  seat  the  grooves  23 

on  the  lugs  19  of  the  members  9,  and  the 

troughs  being  thus  easily  removable  from 

position  on  the  pasteurizer  for  any  purpose. 

A  cover  24  which  may  be  in  a  single  piece 

25  or  formed  of  two  similar  sides  as  shown,  is 
provided  for  the  pasteurizer  and  has  funnel 
25  formed  in  the  top  which  receives  the  milk 
from  the  valve  7  and  delivers  the  same  to  the 
trough  20  into  which  the  neck  26  of  the 

30  funnel  extends.    The  cover  is  supported  on 

the  rims  of  the  trough  by  means  of  one  or 

more  flat  hooks  27  which  are  soldered  or 

riveted  to  the  inner  surface  of  the  cover. 

A  milk  holder  28  which  is  of  rectangular 

35  form  and  which  has  a  suitable  cover  29  is 
suspended  in  a  heating  tank  30  of  substan- 
tially larger  dimensions  than  the  holder,  and 
the  lower  end  of  the  pasteurizer  and  cover 
24  extends  downwardly  into  the  holder  and 

40  at  the  rear  end  thereof.  The  outer  edges  of 
the  heating  tank  30  are  bent  over  at  the  top 
so  as  to  form  a  seat  for  the  flanges  of  the 
holder  tank  and  the  cover  29  is  suitably 
flanged  so  as  to  completely  cover  the  tank 

45  and  prevent  the  entry  of  dust  or  dirt  therein. 
The  holder  tank  28   is  subdivided   into 
several  compartments  31,  four  being  shown 
in  the  drawings,  by  means  of  vertical  parti- 
tions 32,  each  alternate  partition  being  pro- 

50  vided  with  a  plurality  of  perforations  33 
near  the  top  of  the  tank,  and  the  other  of 
the  partitions  being  shortened  at  the  bot- 
toms to  permit  the  flow  of  the  milk  under 
them.  In  the  first  or  rear  compartment  in 

55  the  holder  tank  and  just  beneath  the  lower 

•  end  of  the  pasteurizer,  a  rectangular  trough 

34  is  provided  which  extends  the  full  length 

of  the  pasteurizer  and  is  seated  loosely  upon 

cleats  35  secured  to  the  sides  of  the  tank  and 

60  a  tube  36  serves  to  drain  the  milk  from  the 

trough  into  the  bottom  of  the  holder  tank 

28.     The  trough  20  at  the  top  of  the  pas- 

.teurizer  has  a  plurality  of  perforations  37 

in  the  bottom  arranged  in  rows  on  opposite 

c:  sides  of  the  center  so  as  to  distribute  the 


70 


75 


milk  in  a  sheet  over  the  tubes  and  ribs  38 
on  the  bottoms  of  the  tubes  8  of  the  pas- 
teurizer insures  an  even  flow  of  the  milk 
from  one  to  the  other  of  the  tubes  in  the 
form  of  a  sheet. 

It  is  desirable  and  necessary  that  the  milk 
in  the  holder  tank  28  should  be  agitated  to 
prevent  the  accumulation  of  sediment  and 
also  for  the  purpose  of  preventing  the  rising 
of  the  cream  to  the  surface  of  the  milk  in 
the  tank.  The  arrangement  of  the  vertical 
partitions  32,  as  shown,  is  such  that  the 
milk  from  the  trough  34  will  fall  to  the 
bottom  of  the  tank  28  and  will  gradually 
rise  in  the  first  of  the  compartments  to  the  80 
level  of  the  row  of  perforations  33  near  the 
top  of  the  first  partition  32,  when  it  will 
emerge  through  these  perforations  and  fall 
into  the  second  compartment,  thence  under 
the  second  partition,  it  will  enter  and  rise  in  85 
the  third  compartment  to  the  level  of  the 
row  of  perforations  and  fall  into  the  bottom 
of  and  rise  in  the  third  compartment,  and 
likewise  through  as  many  of  the  compart- 
ments as  may  be  provided.  g0 

Those  of  the  partitions  32  which  are  pro- 
vided with  the  rows  of  perforations  33, 
while  being  shortened  at  the  bottom  similar 
to  the  other  of  the  partitions,  have  slides  39 
with  right  angularly  bent  pull  pieces  40  at  95 
the  top  and  are  adapted  to  slide  vertically 
on  the  partitions  proper  by  means  of  rivets 
or  screws  41  which  move  in  slots  42,  as  shown 
in  Fig.  5.  These  slides,  are  normally  in  their 
lowermost  position,  as  shown  in  Fig.  2,  when  IQO 
the  holder  tank  is  in  operation,  but  at  the 
completion  of  an  operation,  the  slides  must 
be  raised  so  as  to  permit  the  milk  within  the 
compartments  to  be  completely  drained  out. 

The  pasteurizer,  as  described,  is  provided  105 
with   a  hot  water  circulating  system,  the 
temperature    of    which    is    maintained    at 
about  160  degrees  Fahrenheit,  and  the  water 
from  the  pasteurizer  outlet  14  is  discharged 
into  a  pipe  43  which  is  connected  with  an  no 
inlet  44  on  the  side  of  the  heating  tank  30 
through  which  the  water  circulates  and  is 
discharged  from  the  tank  at  the  outlet  45, 
the  temperature  of  the  heating  tank  being 
maintained  at  a  temperature  of  about  140  or  115 
145  degrees  Fahrenheit.    A  clean-out  46  is 
provided  on  the  side  of  the  tank  so  that  all 
residue  and  sediment  may  be  cleaned  out 
when    necessary    and    the    standing    water 
drained  off.    The  heating  tank  30  is  seated  120 
on  the  members  47  of  the  frame  between  the 
pins  48  which  are  secured  in  the  members  47 
and  are  bent  upwardly  into  contact  with 
the  sides  of  the  tank.    If  it  is  desired  to  use 
steam  for  heating  the  tank  30,  a  steam  inlet  125 
49  may  be  provided  at  the  rear,  as  shown,  or 
at  any  other  suitable  or  convenient  position1, 
and  connected  with  a  steam  supply  pipe. 

The  tank  28  is  only  loosely  seated  in  the 
outer  tank  30  and  may  be  easily  removed  130 


1,214,376 


therefrom,  and  the  cover  20  may  be  simi- 
larly removed  from  the  tank  28.  A  valve 
50  is  provided  for  draining  the  milk  from 
the  tank  28  and  is  connected  with  the  tank 
5  28  by  means  of  a  nipple  51  on  the  inside  of 
the  tank  30  and  a  nipple  52  on  the  outside 
thereof.  The  nipples  51  and  52  are  secured  in 
nuts  53  on  opposite  sides  of  the  front  wall 
54.  of  the  tank  30  and  the  nipple  51  is 

10  threaded  into  a  flange  55  on  the  front  wall 
of  the  tank  28.  Thus  when  the  outer  nut 
53  is  loosened,  the  inner  nipple  attached  to 
the  tank  28  may  be  removed  from  position 
with  the  tank  28. 

15  The  cooler  is  composed  of  tubes  and  ver- 
tical members  identical  with  those  of  the 
pasteurizer  and  is  otherwise  similarly  ar- 
ranged, there  being  substantially  the  same 
number  of  tubes  and  the  trough  56  being 

20  superimposed  upon  the  vertical  members  of 
the  cooler  after  the  fashion  of  the  trough  20 
on  the  pasteurizer.  The  cooler  is  suspend- 
ed from  the  forwardly  extending  arms  57 
at  the  front  of  the  frame  by  means  of  the 

25  hangers  58  which  are  similar  to  those  15  of 
the  pasteurizer.  When  the  valve  50  is  open, 
the  milk  will  flow  therefrom  into  the  trough 
56,  thence  through  the  perforations  in  the 
trough  and  over  the  tubes  8  and  ribs  38, 

30  and  finally  into  a  receiving  tank  which  may- 
be provided  for  the  purpose,  as  represented 
by  broken  lines  at  59. 

Cold  water  is  admitted  to  the  cooler 
through  the  inlet  60  and  is  discharged 

35  through  the  outlet  61,  the  water  circulating 
through  the  tubes  and  vertical  members  of 
the  cooler  in  the  same  manner  as  previously 
described  in  the  case  of  the  hot  water 
through  the  pasteurizer.  If  it  is  necessary, 

40  a  substantially  shorter  section  of  cooler  62 
may  be  secured  to  the  bottom  of  the  Avater 
cooler,  as  shown  in  Figs.  1  and  2,  for  the 
purpose  of  circulating  brine  or  chemicals 
through  the  tubes  thereof  by  means  of  the 

45  inlet  63  and  the  outlet  64.  In  such  case 
the  two  sections  of  coolers  may  be  secured 
together  by  means  of  bolts  65  through  the 
adjacent  flanges  66  on  the  vertical  mem- 
bers 9. 

50  A  trough  67  similar  to  troughs  20  and  56 
just  described,  is  attached  to  the  lowermost 
section  of  the  cooler  by  means  of  upwardly 
extending  arms  68  on  the  ends  of  the  trough 
which  seat  in  grooves  formed  in  (he  lugs  60 

65  on  the  lower  ends  of  the  vertical  members 
9  of  the  cooler,  the,  trough  67.  however,  be- 
ing provided  with  a  tube  70  for  discharging 
the  milk  therefrom  instead  of  the  rows  of 
perforations,  as  in  the  other  i  form  of 

60  troughs. 

In  operation,  the  tank  6  is  first  filled  with 
fresh  milk  and  the  hot  and  cold  water  sys- 
tems are  connected  with  the  pasteurizer  and 
coolers,  respectively.  When  the  tempera- 

65  tures  have  been  tested  and  found  to  be  cor- 


rect, the  valve  of  the  receiving  tank  is 
opened  and  the  milk  permitted  to  flow 
downwardly  into  and  through  the  trough 
20,  thence  over  the  heated  tubes  of  the  pas- 
teurizer and  into  and  through  the  trough  34,  70 
thence  into  the  bottom  of  the  holder  tank  28, 
when,  as  previously  described,  the  milk  will 
gradually  flow  from  one  of  the  compart- 
ments to  the  other  until  the  last  compart- 
ment is  reached.  It  is  required  that  the  75 
milk  should  accumulate  and  remain  in  the 
holder  tank  28  for  at  least  30  minutes  in  or- 
der to  insure  that  all  germs  have  been  killed, 
and  after  the  proper  elapse  of  time  the  valve 
50  may  be  opened  and  the  milk  will  then  go 
flow  into  and  through  the  trough  56,  from 
thence  downwardly  over  the  tubes  of  the 
coolers  and  into  and  through  the  trough  67 
to  the  tank  59  therebelow.  The  valves  on 
the  various  tanks  may  be  regulated  to  pro-  85 
vide  the  proper  flow  of  the  milk  over  the 
tubes  of  either  the  hot  or  cold  water  sys- 
tems, care  being  taken  that  the  troughs  do 
not  overflow  and  that  the  flow  of  the  milk 
over  the  tubes  will  be  even  and  smooth  for  90 
obtaining  the  best  results.  The  cover  over 
the  pasteurizing  tubes  serves  to  retain  the 
heat  and  thus  to  more  quiciily  heat  the  milk 
in  its  passage  thereover,  while  the  cooling 
tubes  remain  uncovered,  preferably,  for  the  05 
purpose  of  effecting  a  more  rapid  cooling  of 
the  milk. 

My  device  as  herein  described  is  thor- 
oughly sanitary   and   may  be  easily   kept 
clean  and  sterile,  inasmuch  as  all  parts  are  1CO 
removable,  and  the  several  processes  being 
combined  as  hereinbefore  described,  and  the 
use  of  power  eliminated  renders  the  device 
economical  and  capable  of  use  in  remote  dis- 
tricts   where    electricity    is   not    ordinarily  105 
available. 

Having  thus  described  my  invention,  what 
I  claim  as  new  and  desire  Letters  Patent 
for,  is : — 

1.  A  combined  pasteurizing  and  cooling  110 
device  comprising  a  liquid  receiving  recep- 
tacle, a  removable  pasteurizing  element  pro- 
vided with  a  series  of  communicating  com- 
partments, means  for  distributing  the  liquid 
over  the  pasteurizing  element,  liquid  reten-  ^5 
tion  means  for  holding  the  liquid  and  sub- 
jecting   the    same    to    prolonged    auxiliary 
heating,  and  tubular  cooling  means  for  ef- 
fecting the  rapid  cooling  of  the  liquid,  the 
said  elements  being  combined  for  effecting  120 
the  treatment  of  the  liquid  in  a  single  and 
continuous  operation. 

2.  A  combined  pasteurizing  and  cooling 
device   comprising  means  for  holding  the 
supply  of  liquid  to  be  treated,  primary  tubu-  125 
lar  heating  and  liquid  distributing  means 
for  heating  the  liquid  during  its  passage 
thereover,  intermediate  liquid  holding  means 
for  receiving  and  holding  the  liquid  in  a 
heated  state   for  a  given  period  of  time,  130 


1,214,376 


tubular  cooling  means,  and  distributing 
means  for  spreading  the  liquid  over  said 
cooling  means,  as  set  forth. 

3.  A   combined  pasteurizing  and  cooling 
5  device  comprising  tubular  means  for  spread- 
ing and  distributing  the  liquid  to  be  treated 
and  for  heating  the  same  during  the  dis- 
tribution thereof,  means  for  retaining  the 
liquid  in  its  heated  state  under  agitation  for 

10  a  predetermined  period  of  time,  and  tubu- 
lar means  for  redistributing  the  liquid  and 
cooling  the  same,  in  a  single  continuous 
operation. 

4.  A  combined  pasteurizing,  liquid  hold- 
15  ing  and  cooling  device  including  a  primary 

heating  coil  for  receiving  and  distributing 
the  flow  of  liquid,  a  removable  receptacle 
for  receiving  the  liquid  from  said  coil,  heat- 
ing means  for  said  receptacle,  a  cold  water 
20  coil  for  cooling  the  liquid  discharged  from 
said  receptacle,  and  means  for  spreading 
and  evenly  distributing  the  liquid  over  said 
heating  and  cooling  coils. 

5.  A  combined  pasteurizing  and  cooling 
25  device  including  a    circulating    hot    water 

heating  coil  and  liquid  distributing  means 
therefor,  removable  liquid  holding  means 
for  receiving  and  holding  the  liquid  from 
the  heatin.g  coil,  hot  water  heating  means 
30  for  said  liquid  holding  element,  a  cold  water 
coil  for  cooling  said  liquid,  and  means  for 
spreading  and  distributing  said  liquid  over 
said  cooling  coil. 

6.  A  combined  pasteurizing  and  cooling 
35  device  including  primary  heating  and  liquid 

distributing  means,  liquid  holding  means 
comprising1  a  plurality  of  compartments 
subdivided  and  alternately  communicating 
at  the  top  and  bottom  for  agitating  the 

40  liquid  in  its  passage  therethrough,  auxiliary 
heating  means  for  prolonging  the  applica- 
tion of  the  heat  to  the  liquid  during  its  re- 
tention in  said  holding  means,  and  means 
for  finally  cooling  said  liquid  after  the  heat- 

45  ing  operation. 

7.  A  combined  pasteurizing  and  cooling 
device  including  primary  liquid  heating  and 
distributing   means,   liquid   holding  means 
comprising  a  plurality  of  compartments  al- 

60  ternately  communicating  at  the  top  and  bot- 
tom for  agitating  liquid  in  its  passage 
therethrough,  auxiliary  heating  means  for 
heating  the  holding  means,  cooling  means 
arranged  adjacent  to  the  holding  means,  and 

55  distributing  means  for  spreading  the  liquid 
over  said  cooling  means. 

8.  A  combined  pasteurizer  and  cooler  in- 
cluding circulating  hot  water  heating  sys- 
tem for  the  primary  and  auxiliary  heating 


of  the  liquid  to  be  treated,  liquid  retention  60 
means  comprising  a  plurality  of  compart- 
ments separated  by  baffle  plates  and  com- 
municating alternately  at  the  top  and  bot- 
tom for  agitating  the  liquid  in  its  passage 
therethrough  and  subjecting  the  same  to  65 
the  heat  from  said  auxiliary  heating  means, 
means  for  cooling  the  liquid  subsequent  to 
the  heating  operation,  and  means  for  spread- 
ing the  liquid  over  said  primary  heating 
means  and  said  cooling  means.  70 

9.  A  combined  pasteurizer  and  cooler  for 
pasteurizing,  holding  a  liquid  in  a  heated 
state  for  a  period  of  time  and  cooling  the 
same  in  a  single  and  continuous  process,  in- 
cluding a  series  of  heating  tubes  and  means  75 
for  evenly  spreading  the  liquid  thereover 
for  the  primary  heating  of  the  liquid,  a  re- 
tention receptacle  for  holding  and  agitating 
the  liquid  delivered  thereto  from  said  heat- 
ing tubes,  means  for  supplying  heat  to  said  80 
receptacle,  a  series  of  cooling  tubes  arranged 
adjacent  to  said  receptacle  and  means  for 
spreading  and  delivering  the  liquid  thereto 
from  said  receptacle,  and  a  suitable  support 
for  and  common  to  all  of  said  elements.       85 

10.  A  combined  pasteurizer  and  cooler  in- 
cluding a    primary    heating    element    and 
liquid   spreading  means  therefor,   a   cover 
for  said  heating  element  for  retaining  the 
heat  in  the  zone  of  the  heater,  liquid  reten-  90 
tion  means  for  receiving  the  liquid  from  the 
heating    element,    means    for    heating    the 
liquid  in  its  passage  through  said  retention 
means,  means  for  cooling  the  liquid  subse- 
quent to  the  heating  operation,  and  means  95 
for  spreading  the  liquid  over  the  cooling 
means. 

11.  A  combined  pasteurizer  and  cooler  in- 
cluding a   primary    heating   element   pro- 
vided with  a  cove'r  for  retaining,  the  heat  100 
in  the  zone  of  the  heater  and  a  liquid  spread- 
ing means  for  distributing  the  liquid  over 
the  heater,  a  retention  receptacle  for  receiv- 
ing the  liquid  from  and  holding  the  same  in 

a  heated  state  for  a  period  of  time,  heating  105 
means  for  said  receptacle,  means  for  cool- 
ing the  liquid  subsequent  to  the  heating  op- 
eration, and  means  for  delivering  the  liquid 
from  said  receptacle  to  and  for  spreading 
the  same  over  the  cooling  means.  110 

Signed  at  Los  Angeles,  in  the  county  of 
Los  Angeles  and  State  of  California,  this 
20th  day  of  October,  1915. 

HENRY  M.  RUDD. 

Witnesses : 

GEO.  E.  MARLATT, 
ANNE  HARTENSTEIN. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  D.  C." 


'Commissioner  of  Patent*. 


F 


W.  W.  BARNUM. 
MILK  PASTEURIZER. 

APPLICATION    FILED    NOV.  19,   1917. 


1,260,127. 


Patented  Mar.  19, 1918. 


FIG.  1  . 


JO 


Jtf 


UNITED  STATES  PATENT  OFFICE. 


WILLIAM  W.  BABNUM,  OF  NIAGABA  FALLS,  NEW  YOBK. 
MILK-PASTEUBIZEB. 


1,260,127.  Specification  of  letters  Patent.       Patented  Mar.  19, 1918. 

Application  filed  November  19, 1917.     Serial  No.  202,788. 


To  all  whom  it  may  concern: 

Be  it  known  that  I,  WILLIAM  W.  BARNTTM, 
a  citizen  of  the  United  States  of  America, 
residing  at  Niagara  Falls,  in  the  county  of 
5  Niagara  and  State  of  New  York,  have  in- 
vented  certain   new    and    useful   Improve- 
ments in  Milk-Pasteurizers,  of  which   the 
following  is  a  specification. 
This  invention  relates  to  certain  new  and 

10  useful  improvements  in  milk  pasteurizers. 

The  primary  object  of  the  invention  is  the 
provision  of  a  pasteurizer  especially  adapted 
for  use  in  sterilizing  bottle  liquids  such  as 
milk,  the  construction  thereof  being  inex- 

15  pensive  and  easy  to  manufacture  but  service- 
able and  efficient  in  its  use. 

A  further  object  of  the  invention  is  the 
provision  of  a  device  for  sterilizing  bottle 
liquids  without  the  liability  of  loss  by  rea- 

20  son  of  bursting  bottles,  this  result  being  ac- 
complished by  the  perfect  circulation  of  the 
sterilizing  fluid  resulting  in  an  equal  distri- 
bution of  heat. 

A  still  further  object  of  the  invention  is 

25  the  provision  of  a  cabmet  suitably  insulated 
for  retaining  heat  adapted  for  employment 
in  carrying  out  a  pasteurizing  process  and 
arranged  with  a  support  for  the  contents 
which  serves  the  purpose  of  directing  the 

30  circulation  of  heating  medium  for  perfect- 
ing the  sterilization  by  the  accurate  control 
of  temperature. 

With  these  general  objects  in  view  and 
others  that  will  appear  as  the  nature  of  the 

35  invention  is  better  understood,  the  same  con- 
sists in  the  novel  construction,  combination 
and  arrangement  of  parts  hereinafter  more 
fully  described,  illustrated  in  the  accom- 
panying drawing,  and  then  claimed. 

40  In  the  drawing  forming  a  part  of  this  ap- 
plication, and  in  which  like  reference 
characters  designate  corresponding  parts 
throughout  the  several  views, 

Figure  1,  is  a  horizontal  sectional  view 

45  through  the  device, 

Fig.  2,  is  a  vertical  longitudinal  sectional 
view  through  the  lower  portion  thereof,  and 
Fig.  3,  is  a  side  view  of  the  same,  upon  a 
reduced  scale  with  parts  broken  away. 

60  Referring  more  in  detail  to  the  drawing,  a 
box  or  cabinet  10  is  arranged  having  a  suit- 
able lid  11  while  a  space  12  is  provided  be- 
tween the  outer  and  inner  walls  13  and  14  re- 
spectively, adapted  for  the  reception  of  heat 

55  insulating  material  such  as  cork. 

The  box  10  is  adapted  to  be  filled  with 


fluid  such  as  water  through  an  inlet  pipe  15 
while  the  level  thereof  is  adapted  to  be  main- 
tained constant  as  at  16  for  immersing  the 
bottles  17,  and  an  overflow  pipe  18  being  60 
arranged  at  the  water  level  and  an  outlet 
draw  faucet  19  positioned  therebeneath  ad- 
jacent the  bottom  of  the  box. 

A  rack  20  is  positioned  upon  the  bottom  21 
of  the  box  being  preferably  formed  of  cy-  65 
press  with  opposite  side  beams  22  spaced 
from  the  sides  of  the  box  and  having  a  plu- 
rality of  parallel  slats  23  transversely  se- 
cured thereon  for  mounting  the  bottles  17 
spaced  above  the  bottom  21.  A  steam  pipe  70 
24  is  arranged  with  a  branch  25  extending 
through  the  rear  wall  of  the  box  10  and  con- 
necting with  a  longitudinally  arranged  pipe 
26  within  the  box  10  outwardly  of  the  adja- 
cent beam  22  and  having  L-shaped  arms  27  75 
at  its  opposite  ends  for  arranging  inturned 
nozzles  28  substantially  centrally  of  the  box 
in  alinement  with  and  pointing  toward  each 
other  beneath  the  rack  20. 

A   direction   plate   29   is   diagonally   ar-  80 
ranged  beneath  the  slats  23  having  its  oppo- 
site ends  terminating  at  the  ends  of  the  rack 
at  points  upon  relatively  opposite  sides  of 
the  nozzles  28.     Baffle  plates  30  of  relatively 
short  length  are  arranged  beneath  the  slats  85 
23  at  opposite  ends  of  the  rack  arranged 
parallel  with  the  nozzle  28  with  a  baffle  plate 
between  each  of  the  opposite  beams  22  and 
one  of  the  nozzles  28.    The  arms  27  pass 
through  the  beams  22  with  one  of  the  arms  90 
passing  through   an   end   of  the  direction 
plate  29  and  the  other  arm  at  the  opposite 
end  of  the  box  passing  through  the  adjacent 
baffle  plate  30. 

With  the  box  filled  with  bottles  17,  ar-  95 
ranged  upon  the  rack  20,  and  with  the  box 
filled  with  water,  to  the  point  16,  an  inflow 
of  steam  through  the  nozzles  28,  results  in 
sterilizing  the  contents  of  the  bottles  by  the 
raising  of  the  temperature  of  the  water,  to  100 
the  desired  degree  and  in  the  desired  time. 
The  provision  of  the  slats  23  and  the  direc- 
tion given  to  the  injected  steam  by  the  di- 
rection and  baffle  plates  beneath  the  rack  20 
creates  the  proper  circulation  within  the  box  105 
10,  resulting  in  an  even  distribution  of  the 
heat  for  perfecting  sterilization.    The  draw- 
off  19  is  for  removing  the  water  to  the  level 
beneath  the  tops  of  the  lower  row  of  bottles 
17  when  pasteurization  is  completed,  while  110 
the  overflow  18  is  constantly  open  and  as 
the  water  expands,  during  heating,  and  aug- 


1,260,127 


mented  by  the  condensation  of  steam,  a  con- 
stant slight  outflow  is  maintained  there- 
through. 

A  simple  and  inexpensive  appavatus  for 
performing  the  process  of  pasteurizing 
liquids,  is  arra»ged,  it  being  understood  that 
the  direction  imparted  to  the  steam  from  the 
nozzles  28,  which  agitates  the  water  without 
the  employment  of  any  mechanical  circulat- 
ing  means  constitutes  the  gist  of  my  inven- 
tion. Adjusting  means  31  may  be  arranged 
for  the  nozzles  28  if  desired,  while  it  will 
be  evident  that  the  beams  22  and  plates  29 
and  30  which  support  the  slats  23  above  the 
bottom  21  may  be  either  perforated  or 
slotted,  for  accommodating  the  passing  of 
the  pipe  therethrough.  Also,  while  the  pre- 
ferred form  of  the  device  is  herein  set  forth, 
it  will  be  understood  that  minor  changes  may 

20  be  made  therein,  without  departing  from  the 

spirit  and  scope  of  the  invention  as  claimed. 

What  I  claim  as  new  is : — 

A    pasteurizer    comprising    an    insulated 

box,  a  rack  positioned  therein,  upon  the  bot- 

25  torn    thereof,    including    opposite    parallel 


15 


beams  spaced  from  the  sides  of  the  box,  a 
direction  plate  diagonally  positioned  be- 
tween the  said  beams  longitudinally  of  the 
box,  terminating  in  the  same  planes  as  the 
said  beams,  baffle  plates  arranged  parallel  30 
u  ith  the  beams  at  opposite  sides  and  spaced 
from  the  direction  plate  adjacent  its  oppo- 
site ends,  a  steam  pipe  centrally  entering  the 
box,  a  longitudinally  arranged  pipe  carried 
by  said  steam  pipe  positioned  adjacent  one  35 
of  the  said  beams,  L-shaped  arms  at  the  ends 
of  said  longitudinal  pipe  terminating  in 
steam  ejecting  nozzles,  pointing  toward  and 
in  substantial  alinement  with  each  other, 
centrally  of  the  box  at  opposite  sides  of  the  4C 
direction  plate  and  inwardly  of  said  baffle 
plates,  and  transverse  slats  carried  by  said 
beams  and  plates,  adapted  for  supporting 
articles  to  be  sterilized,  a  water-inlet  pipe 
adjacent  the  bottom  of  the  box,  and  an  over-  45 
flow  pipe  arranged  at  the  normal  water  level 
therein. 

In  testimony  whereof  I  affix  my  signature. 

WILLIAM  W.  BARNUM. 


Copies  of  thlt  patent  may  be  obtained  for  five  cents  each,  by  addressing  the 

Washington,  0.  C." 


'Commissioner  of  Patent*. 


t 


A.  P.  MURRAY. 
PASTEURIZATION  APPARATUS. 

APPLICATION    FILED    HAY  3.  19(7. 


1,307,689. 


Patented  June  24, 1919. 

2  SHEETS-SHEET  I. 


£lttCK/»WU 


1,307,689. 


A.  P.  MURRAY. 
PASTEURIZATION  APPARATUS. 

APPLICATION    FILED    MAY  3.191;. 


Patented  June  24, 1919. 

2  SHEETS-SHEET  2. 


UNITED  STATES  PATENT  OFFICE. 


ANDREW  P.  MURRAY,  OF  TOLEDO,  OHIO. 
PASTEURIZATION  APPARATUS. 


1,307,689. 


Specification  of  letters  Patent        Patented  J  line  24,  1919. 

Application  filed  May  3, 1917.     Serial  No.  166,110. 


To  all  ii' horn  it  may  concern: 

Be  it  known  that  I,  ANDREW  P.  MURRAY, 
of  Toledo,  Lucas  county,  Ohio,  a  citizen  of 
the  United  States  of  America,  havte  in- 
6  vented  new  and  useful  Pasteurization  Ap- 
paratus, of  which  the  following  is  a  speci- 
fication. 

This  invention  relates  to  the  temperature 
control    treatment    of    liquids,    more    par- 
10  ticularly  in  containers. 

This  invention  has  utility  when  incor- 
porated in  continuous  output  installations, 
us  in  the  pasteurization  of  milk. 

Referring  to  the  drawings : 
15       Figure  1  is  a  side  elevation,  with  parts 
broken  away  of  an  embodiment  of  the  in- 
vention in  an  apparatus  for  the  continuous 
pasteurization  of  milk  in  bottles; 

Fig.  2  is  a  transverse  section  of  the  ap- 
20  paratus  of  Fig.  1,  near  the  left  end  thereof; 
Fig.  3  is  a  fragmentary  plan  view  of  the 
charging  end  of  the  device  of  Fig.  1 : 

Fig.  4  is  a  fragmentary  side  elevation  of 
features  of  the  charger; 

25       Fig.  5  is  a  fragmentary  perspective  view 

of  the  curtain  through  wliich  the  containers 

pass  from  one  treatment  stage  to  another; 

Fig.  6  is  a  view  similar  to  Fig.  1  of  an 

adaptation  of  the  invention  to  less  fragile 

30  containers,  as  milk  cans; 

Fig.  7  is  an  elevation  of  the  charging  end 
of  the  device  of  Fig.  6;  and 

Fig.  8  is  a  fragmentary  plan  view  of  the 
device  of  Fig.  7. 

35       The  bottle  filler  1.  in  its  operation  may 

pass  the  filled  containers  or  bottles  to  the 

capper  2,   from  whence  along  the  way  3, 

the  bottles  4  are  successively  shoved  in  pairs 

over  the  sectional  way  5,  6.     As  the  third 

40  pair  of  bottles  is  moved  into  position  on 

the  way  5,  6.  being  held  in  alincment  on  the 

forward  side  by  the  bar  7,  and  on  the  after 

side  by  the  linkage,  the  leading  bottle  4  is 

thrust  against  the  abutment  8  against  the 

45  action  of  spring  9,  and  through  the  angular 

arm  10  from  the  abutment  8,  rocks  the  arm 

11  on  the  shaft  12  mounted  in  the  support 

13.    Fast  on  each  shaft  12  is  a  way  section 

5,  while  extending  from  each  arm  11  is  a 

60  link   14  engaging   a   way   section    6.    The 

several  arms  11  are  connected  by  the  links  15. 

This  quick  thrust  action  as  the  third  pair 

of  bottles  4  is  shoved  upon  the  sectional 

way  5,  6,  causes  this  transverse  way  to  open 


downward  under  each  bottle  that  it  may  5: 
settle  down  into  a  seat  16  in  the  treatment 
way   or  endless   conveyer   17  continuously 
driven  at  a  slow  speed" by  the  motor  18,  so 
that  at  each  supply  of  six  bottles,  of  the 
desired  charge  for  a  transverse  row  of  con-  6( 
tainers,  a  row  of  seats  may  be  in  registry 
therebelow  for  receiving  the  containers.    As 
the  conveyer  slowly   travels   and   the  bot- 
tles 4  move  clear  of  the  opened  sections  5, 
(5,  the  spring  9  recovers  to  bring  the  ways  6i 
into  closed  position  for  the  receiving  of  the 
next  charge  of  bottles. 

The  seats  16  of  the  conveyer  17  arc  in 
transverse  and  also  in  alined  longitudinal 
rows.  The  parallel  longitudinal  rows  con-  71 
duct  the  bottles  4  through  the  flexible  flaps 
19  of  the  curtains  20  at  the  entrance,  at  the 
discharge,  and  between  the  different  stages 
of  treatment  in  the  housing  for  the  closed 
treatment  lanes  including  the  superposed  71 
tanks  21,  22,  23,  24,  25,  26.  The  bottoms 
of  these  tanks  have  relatively  alined  shower 
means  for  multi-stage  temperature  control 
provision  for  each  lane,  in  the  form  of  the 
shields  27  protecting  the  tops  or  closure  8i 
sections  of  the  containers  from  action  by 
the  temperature  controlling  substance  or 
wash  from  the  tanks.  From  each  side  of 
the  shield  and  directed  toward  each  other 
is  a  sheet  or  film  projecting  nozzle  28  serv-  81 
ing  effectively  to  envelop  the  entire  lateral 
extent  of  the  container  below  the  protected 
top  region.  This  liquid  temperature  con- 
trolling envelop  sheet  then  passes  through 
the  openwork  of  the  conveyer  17  to  the  re-  91 
spective  spill  tanks  29,  30,  31,  32,  33,  34, 
therebelow  to  be  conducted  by  a  line  35  to  a 
sewer  36.  for  waste  or  desired  selective  or 
regenerative  re-use.  In  bottle  treatment  for 
milk  pasteurization,  the  tank  21  may  pro-  91 
vide  preheating  liquid;  the  tank  22  heating 
liquid:  the  tank  23  liquid  to  hold  the  milk 
heated;  the  tank  24  liquid  for  precooling; 
the  tank  25  brine  for  cooling;  and  the  tank 
26  for  washing  the  brine  off  the  bottles.  l( 

In  the  further  travel  of  this  endless  con- 
veyer 17,  normally  sustained  by  its  rollers 
37  on  the  tracks  38  between  its  terminal 
sprocket  wheels  39,  40,  the  tops  of  the  bottles 
4  engage  the  bar  41  to  preclude  forward  tilt-  1( 
ing.  Accordingly  in  this  forward  travel, 
the  tops  of  the  bottles  are  held  back  and  the 
bottles  move  bottom  downward  along  the 


1,307,689 


chute  42.  The  bottles  of  cooled*  pasteurized 
milk  are  thus  delivered  top  side  up  into  the 
crates  43,  which  crates  tire  readily  shiftable 
on  the  rollers  44  into  proper  bottle  receiving 
5  position. 

There  is  by  the  above  installation  a  con- 
tinuous handling  of  the  pasteurized  product 
without  exposure  to  contamination  after  the 
pasteurizing  treatment.  The  duration  of 

10  the  several  stages  may  be  gaged  as  to  the 
container  size,  temperatures  found  most  ac- 
ceptable, and  travel  rate  of  the  conveyer. 
For  usual  form  of  quart  glass  milk  bottles, 
five  minutes  preheating,  fifteen  minutes  heat- 

15  ing,  twenty  minutes  heat  holding,  five  min- 
utes precooling,  thirty-five  minutes  cooling, 
and  then  washing  suffices. 

For  larger  containers,  as  ten  gallon  milk 
cans  45,  these  may  be  charged  upon  an  end- 

20  less  conveyer  46,  say  in  gangs  of  four  de- 
posited in  the  conveyer  seats  47  for  parallel 
longitudinal  row  alinement.  Rocking  of  the 
handle  48,  will  serve  through  the  link  49, 
rock  shaft  50,  levers  51 ,  cables  52,  to  lift  the 

25  several  counter  weighted  doors  58  between 
the  treatment  stages  x>f  the  housing.  The 
conveyer  46  may  then  be  moved  ahead  the 
proper  distance  for  recharging  by  turning 
the  handle  54,  which  through  the  pinion  55, 

30  and  gear  56  actuates  the  conveyer  sprocket 

57  that  the  conveyer  46  may  have  its  rollers 

58  travel  along  the  ways  59  and.  carry  the 
containers  45  one  step  forward.    Handle  48 
may   then    be    swung    up    for   closing    the 

35  various  doors  53,  and  the  cans  for  a  succeed- 
ing charge  supplied. 

The  tanks  60,  61,  62,  63,  64,  supply  re- 
spectively liquid  for  heating,  holding  heat, 
precooling,  cooling  and  washing  the  cans. 

40  These  form  portions  of  the  housing  and 
shield  the  upper  or  filling  portions  of  the 
cans  45  from  the  washings,  as  the  pairs  of 
sheet  film  nozzles  65  envelop  each  can  with 
a  sheet  of  liquid  over  the  entire  sides  at  the 

45  stopping  positions  below  the  shielded  upper 

portions  of  the  cans.     The  nozzles  65  are 

supplied  by  the  ducts  66  with  the  flow  from 

the  respective  tanks  controlled  by  valve  67. 

The  open  conveyer  46  allows  the  wash  to 

60  pass  therethrough  to  the  various  spill  ways 
68.  69,  70,  71,  72,  for  conduct  by  the  ways 
73  to  sewer  75,  or  such  desired  return  as 
may  be  acceptable  for  re-use  of  the  liquids. 
The  filled  treated  liquid  containing  cans 

55  passing  from  the  housing,  as  a  new  charge 
is  supplied  at  the  opposite  end,  may  be  re- 
moved as  ready  for  storage  or  transport 
without  contamination. 


What  is  claimed  and  it  is  desired  to  secure 
by  Letters  Patent  is :  6( 

1.  An  endless  conveyer  for  parallel  rows 
of  containers  having  tops,  a  housing  provid- 
ing lanes  alined  with  said  container  rows, 
and  shower  means  for  said  relatively  mov- 
able containers,  said  means  having  an  imper-  6f 
forate  portion  enveloping  the  container  tops 

to  shield  said  tops  during  the  travel' of  the 
containers  therethrough. 

2.  An    endless    conveyer    provided    with 
alined  seats  for  parallel  rows  of  containers,  7C 
and  housing  means  for.  said  conveyer  pro- 
viding a  continuous  lane  for  each  row  of 
relatively   movable  containers,  there  being 
showers  supplied   by   said   housing  means, 
said  shower  means  providing  a  downwardly  75 
open  channel  at  each  lane  into  which  chan- 
nels the  container  tops  may  protrude,  the 
channel  formed  by  the  shower  means  being 
provided  by  the  housing  means,  and  serving 

as  a  shield  for  the  container  tops.  8( 

3.  A   series    of   tanks,   parallel    rows   of 
alined  shower  means  therefrom  disposed  to 
form  downwardly,  open  channels,  an  endless 
conveyer  below  said  shower  means  having 
container  seats  for  containers  provided  with  8i 
tops  projecting  to  travel  in  the  channels  of 
the  shower  means,  and  driving  means  for 
the  conveyer  effecting  the  travel  of  the  con- 
tainers as  to  the  shower  means,  said  channels 
between  the  rows  of  shower  means  serving  9< 
as  shields  for  the  container  tops. 

4.  Pasteurization  apparatus  comprising  a 
stationary  horizontal  guide,  conveyer  means 
coacting   longitudinally   of   said    guide   to 
provide  longitudinally  extending  series   of  9 
seats  for  the  bottoms  of  containers  with  the 
tops  of  the  containers  extending  upwardly 
therefrom,  said  series  of    seats    being   dis- 
posed to  form  transverse  rows    as    to    the 
guide,  shower  means  in  longitudinally  ex-  l 
tending  rows  between  the  containers  in  the 
seats  for  showering  directly  upon  the  con- 
tainer in  said  seats  below  the  tops  of  the  con- 
tainers with  clear  showerless  regions  pro- 
vided to  coincide  with  the  longitudinal  rows  1 
at  the  container  tops,  and  means  for  actu- 
ating the   conveyer   for   shifting   the   con- 
tainers horizontally  along  the  longitudinal 
rows  in  coaction  with  the.  shower  means  on 
the  .sides  of  the  containers,  the  tops  of  said  1 
containers  being  shielded  by  the  position  of 
the  shower  means  to  keep  the  top  of  the  con- 
tainers in  the  clear  showerless  region  of  the 
longitudinal  rows  of,  the  seats. 

In  testimony  whereof  I  affix  my  signature.  1 
ANDREW  P.  IijIURRAY. 


Copies  of  this  patent  may  be  obtained  for  five  cents  each,  by  addressing  the  "Commissioner  of  Patents, 

Washington,  D.  C." 


: 

( 
REI 


RETURN  TO  the  circulation  desk  of  any 
University  of  California  Library 

or  to  the 

NORTHERN  REGIONAL  LIBRARY  FACILITY 

Bldg.  400,  Richmond  Field  Station 

University  of  California 

Richmond,  CA  94804-4698 

ALL  BOOKS  MAY  BE  RECALLED  AFTER  7  DAYS 
.  2-month  loans  may  be  renewed  by  calling 

(510)642-6753 
.  1-year  loans  may  be  recharged  by  bringing 

books  to  NRLF 
.  Renewals  and  recharges  may  be  made 

4  days  prior  to  due  date 


DUE  AS  STAMPED  BELOW 


DD20  15M  4-02 


5140 

T223 
U.S.  Patent  Office.      P3 

Milk  and  the  handling 
of  milk. 


LIBRARY 
.. Y   OF   O 

-    i,    ...-       DAVIS 

••jj^^Bf 


UNIVERSITY   OF   CALIFORNIA 

•  tn  n  *, 


